18 Delicious Canned Salmon Recipes Easy to Make

Dive into the world of quick, nutritious, and utterly delicious meals with our roundup of 18 Delicious Canned Salmon Recipes Easy to Make! Perfect for busy weeknights or lazy weekends, these recipes are your ticket to turning that humble can of salmon into a feast. Whether you’re craving comfort food or something light and fresh, we’ve got you covered. Keep reading to discover your next favorite dish!

Salmon Patties with Dill Sauce

Here’s a simple yet flavorful dish that combines the richness of salmon with the freshness of dill in a creamy sauce. Perfect for a quick dinner or a fancy brunch, these salmon patties are sure to impress.

Ingredients

• 1 lb salmon fillet, skin removed
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup finely chopped onion
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup sour cream
• 2 tbsp fresh dill, chopped
• 1 tsp lemon zest

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp olive oil.
2. In a large bowl, flake the salmon fillet into small pieces using a fork.
3. Add breadcrumbs, egg, mayonnaise, Dijon mustard, chopped onion, lemon juice, salt, and black pepper to the salmon. Mix until well combined.
4. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
5. Place the patties in the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through.
6. While the patties cook, prepare the dill sauce by combining sour cream, fresh dill, and lemon zest in a small bowl. Stir until smooth.
7. Serve the salmon patties hot, topped with the dill sauce.

Velvety in texture with a crisp exterior, these salmon patties are a delightful contrast to the creamy, tangy dill sauce. For an extra touch of elegance, serve them on a bed of mixed greens or alongside roasted vegetables.

Creamy Salmon Pasta

Salmon pasta combines the richness of creamy sauce with the delicate flavor of salmon, creating a dish that’s both comforting and elegant. Start by gathering your ingredients and prepping your workspace for a smooth cooking experience.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 1 lb salmon fillet, skin removed
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh dill, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
4. Add 1 lb salmon fillet to the skillet and cook for 4 minutes on each side, or until the salmon flakes easily with a fork.
5. Remove the salmon from the skillet and set aside on a plate.
6. In the same skillet, add 2 cloves minced garlic and sauté for 1 minute until fragrant.
7. Pour in 1 cup heavy cream and bring to a simmer, stirring occasionally.
8. Stir in 1/2 cup grated Parmesan cheese until the sauce is smooth and thickened.
9. Season the sauce with 1/4 tsp salt and 1/4 tsp black pepper.
10. Flake the cooked salmon into bite-sized pieces and gently fold into the sauce.
11. Drain the pasta and add it to the skillet, tossing to coat evenly with the sauce.
12. Garnish with 1 tbsp fresh dill before serving.

Perfectly creamy with a hint of garlic and dill, this salmon pasta is a delightful meal that’s sure to impress. Serve it with a side of steamed vegetables or a crisp salad for a complete dinner.

Salmon Salad Sandwich

Today, we’re diving into the art of crafting the perfect Salmon Salad Sandwich, a dish that combines the richness of salmon with the freshness of greens, all nestled between slices of your favorite bread. This guide will walk you through each step, ensuring even beginners can achieve delicious results.

Ingredients

• 1 cup cooked salmon, flaked
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices whole wheat bread
• 1 cup mixed greens

Instructions

1. In a medium bowl, combine the flaked salmon, mayonnaise, lemon juice, celery, red onion, salt, and black pepper. Mix gently until all ingredients are evenly distributed.
2. Toast the whole wheat bread slices in a toaster or on a skillet over medium heat for 2-3 minutes per side, until golden and crisp.
3. Lay out the toasted bread slices on a clean surface. Divide the salmon mixture evenly between two slices, spreading it out to cover the bread.
4. Top the salmon mixture with mixed greens, then place the remaining bread slices on top to form sandwiches.
5. Cut each sandwich in half diagonally for easier handling and serve immediately.

The Salmon Salad Sandwich offers a delightful contrast between the creamy, flavorful salmon mixture and the crisp, fresh greens. For an extra touch, serve with a side of sweet potato fries or a light soup to round out the meal.

Salmon and Avocado Toast

Preparing a delicious and nutritious Salmon and Avocado Toast is simpler than you might think, and it’s perfect for a quick breakfast or a light lunch. Follow these steps to create a meal that’s both satisfying and Instagram-worthy.

Ingredients

• 2 slices whole grain bread
• 1 ripe avocado
• 4 oz smoked salmon
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 eggs

Instructions

1. Preheat a non-stick skillet over medium heat and add 1 tbsp olive oil.
2. While the skillet heats, toast 2 slices of whole grain bread until golden and crisp.
3. In a small bowl, mash 1 ripe avocado with 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
4. Spread the mashed avocado evenly on the toasted bread slices.
5. Layer 2 oz of smoked salmon on each slice of avocado toast.
6. Crack 2 eggs into the preheated skillet and cook for 3 minutes for a runny yolk or 5 minutes for a firmer yolk.
7. Carefully place one cooked egg on top of each salmon and avocado toast.
8. Sprinkle 1/2 tsp red pepper flakes over the eggs for a spicy kick.
9. Serve immediately, enjoying the contrast between the creamy avocado, smoky salmon, and the rich, runny egg yolk.

The combination of textures and flavors in this dish is unparalleled, with the creaminess of the avocado balancing the smokiness of the salmon. For an extra touch of elegance, garnish with microgreens or a drizzle of balsamic glaze.

Salmon Quiche

Creating a delicious Salmon Quiche is simpler than you might think, and it’s a perfect dish to impress at any brunch or dinner. Follow these steps carefully to ensure a flaky crust and a creamy, flavorful filling.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked salmon, flaked
• 1/2 cup shredded Gruyère cheese
• 1 tbsp fresh dill, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine 1 1/4 cups all-purpose flour and 1/2 cup diced unsalted butter. Use your fingers to mix until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
5. In a separate bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
6. Spread 1 cup flaked salmon and 1/2 cup shredded Gruyère cheese evenly over the crust.
7. Pour the egg mixture over the salmon and cheese. Sprinkle 1 tbsp chopped fresh dill on top.
8. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Check the quiche at 30 minutes to prevent overbaking.
9. Let the quiche cool for 10 minutes before slicing. Tip: This resting time helps the filling set perfectly.

Now, this Salmon Quiche offers a delightful contrast between the flaky crust and the creamy, rich filling, with the salmon and Gruyère adding depth of flavor. Serve it warm with a side of mixed greens for a complete meal.

Salmon Fried Rice

Crafting a delicious Salmon Fried Rice is simpler than you might think, especially when you follow these methodical steps. This dish combines the richness of salmon with the comfort of fried rice, creating a meal that’s both nutritious and satisfying.

Ingredients

• 2 cups cooked white rice
• 1 tbsp vegetable oil
• 1/2 lb salmon fillet, skin removed, cubed
• 2 eggs, beaten
• 1/2 cup frozen peas
• 1/2 cup diced carrots
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, sliced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat (350°F).
2. Add cubed salmon to the skillet, cooking for 3-4 minutes until lightly browned. Tip: Ensure the salmon is patted dry before cooking to achieve a better sear.
3. Push the salmon to one side of the skillet, pour beaten eggs into the other side, and scramble until fully cooked, about 2 minutes.
4. Add frozen peas and diced carrots to the skillet, stirring to combine with the salmon and eggs. Cook for 2 minutes until vegetables are tender.
5. Stir in cooked white rice, breaking up any clumps, and mix well with the other ingredients.
6. Drizzle soy sauce and sesame oil over the rice, tossing to evenly distribute the flavors. Tip: For a deeper flavor, let the rice sit undisturbed for 1 minute to slightly crisp on the bottom.
7. Remove from heat and garnish with sliced green onions before serving. Tip: For an extra crunch, sprinkle with toasted sesame seeds.

Unbelievably flavorful, this Salmon Fried Rice boasts a perfect balance of textures, from the tender salmon to the slightly crispy rice. Serve it in a hollowed-out pineapple for a festive presentation that’s sure to impress.

Salmon Chowder

Let’s dive into making a comforting bowl of Salmon Chowder, perfect for any season. This guide will walk you through each step, ensuring a delicious result every time.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 2 cloves minced garlic
• 4 cups chicken broth
• 2 cups diced potatoes
• 1 lb salmon fillet, skin removed and cut into chunks
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh dill

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onions, 1/2 cup diced celery, and 1/2 cup diced carrots. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups chicken broth and add 2 cups diced potatoes. Bring to a boil, then reduce heat to simmer for 15 minutes, or until potatoes are tender.
5. Gently add 1 lb salmon chunks to the pot. Simmer for 5 minutes, or until salmon is just cooked through.
6. Stir in 1 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Heat through for 2 minutes.
7. Remove from heat and sprinkle with 1 tbsp chopped fresh dill before serving.

Always ensure the salmon is fresh for the best flavor. This chowder boasts a creamy texture with chunks of tender salmon and vegetables, offering a hearty and satisfying meal. Serve with crusty bread for dipping to complement the rich flavors.

Salmon and Potato Cakes

Zesty and satisfying, these Salmon and Potato Cakes are a perfect blend of flavors and textures, ideal for a hearty meal. Let’s dive into making these delicious cakes with a methodical approach, ensuring success even for beginners.

Ingredients

• 1 cup mashed potatoes
• 1 cup cooked salmon, flaked
• 1/4 cup green onions, finely chopped
• 1 tbsp Dijon mustard
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large mixing bowl, combine the mashed potatoes, flaked salmon, green onions, Dijon mustard, beaten egg, salt, and black pepper. Mix until all ingredients are evenly distributed.
2. Shape the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent the mixture from sticking.
3. Place the breadcrumbs on a shallow plate. Gently press each patty into the breadcrumbs, coating both sides evenly.
4. Heat olive oil in a large skillet over medium heat (350°F). Once hot, add the patties in a single layer, working in batches if necessary to avoid overcrowding.
5. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too early to ensure a perfect crust forms.
6. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a 200°F oven if cooking in batches.

Golden and crispy on the outside with a tender, flavorful interior, these Salmon and Potato Cakes are a delight. Serve them with a side of lemon-dill sauce or atop a fresh green salad for a complete meal.

Salmon Stuffed Peppers

Elevate your weeknight dinner with these Salmon Stuffed Peppers, a delightful blend of flavors and textures that’s as nutritious as it is delicious. Perfect for beginners, this recipe guides you through each step to ensure a mouthwatering result every time.

Ingredients

• 4 large bell peppers
• 1 lb salmon fillet, skin removed
• 1 cup cooked quinoa
• 1/2 cup diced red onion
• 1/4 cup chopped fresh dill
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1 lemon, juiced

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Choose peppers with flat bottoms to stand upright while baking.
3. In a large bowl, flake the salmon fillet into small pieces.
4. Add the cooked quinoa, diced red onion, chopped dill, olive oil, salt, and black pepper to the bowl with the salmon. Mix well to combine.
5. Squeeze the lemon juice over the mixture and stir to incorporate. Tip: The lemon juice not only adds flavor but also helps to keep the salmon moist.
6. Stuff each bell pepper with the salmon mixture, packing it down lightly.
7. Sprinkle the crumbled feta cheese on top of each stuffed pepper. Tip: For a golden top, place under the broiler for the last 2 minutes of baking.
8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the filling is heated through.

Salmon Stuffed Peppers offer a harmonious blend of creamy, tangy, and fresh flavors, with the quinoa adding a pleasant chewiness. Serve them atop a bed of arugula for an extra peppery bite or alongside a crisp white wine to complement the dish’s richness.

Salmon and Spinach Omelette

Now, let’s dive into making a Salmon and Spinach Omelette, a dish that’s as nutritious as it is delicious. Perfect for beginners, this recipe will guide you through each step to ensure a fluffy, flavorful omelette every time.

Ingredients

• 2 large eggs
• 1 tbsp unsalted butter
• 1/4 cup fresh spinach, chopped
• 1/4 cup cooked salmon, flaked
• 1/8 tsp salt
• 1/8 tsp black pepper

Instructions

1. In a bowl, whisk the eggs until fully blended and slightly frothy.
2. Heat a non-stick skillet over medium heat (350°F) and add the butter, swirling to coat the pan evenly.
3. Once the butter has melted and starts to bubble, add the chopped spinach, cooking for 1 minute until slightly wilted.
4. Pour the whisked eggs into the skillet, tilting to spread them evenly. Let cook undisturbed for 30 seconds.
5. Sprinkle the flaked salmon, salt, and pepper evenly over one half of the omelette.
6. Using a spatula, gently fold the other half of the omelette over the salmon and spinach. Cook for another 30 seconds.
7. Slide the omelette onto a plate, serving immediately for the best texture and flavor.

Key to this omelette’s appeal is its creamy interior contrasted with the tender flakes of salmon and the slight crunch of spinach. For an extra touch, serve with a dollop of cream cheese on top or alongside a fresh avocado slice.

Salmon and Corn Fritters

Preparing a delicious batch of Salmon and Corn Fritters is simpler than you might think, perfect for a quick lunch or a savory snack. Let’s dive into the process with clear, easy-to-follow steps.

Ingredients

• 1 cup cooked salmon, flaked
• 1 cup corn kernels
• 1/2 cup all-purpose flour
• 1/4 cup milk
• 1 large egg
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil for frying

Instructions

1. In a large bowl, combine the flaked salmon, corn kernels, all-purpose flour, milk, egg, olive oil, salt, and black pepper. Mix until just combined; avoid overmixing to keep the fritters light.
2. Heat the vegetable oil in a large skillet over medium heat (350°F) until shimmering. Tip: Test the oil by dropping a small amount of batter in; if it sizzles, it’s ready.
3. Using a 1/4 cup measure, scoop the batter and gently drop it into the hot oil. Flatten slightly with the back of the spoon. Cook in batches to avoid overcrowding.
4. Fry each fritter for 3-4 minutes on each side, or until golden brown and crispy. Tip: Adjust the heat as needed to prevent burning.
5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven (200°F) while you finish frying the remaining batter.

Crunchy on the outside and tender inside, these fritters boast a delightful contrast of textures. Serve them with a dollop of sour cream or a squeeze of lemon for an extra zing.

Salmon and Cucumber Salad

Preparing a refreshing Salmon and Cucumber Salad is simpler than you might think, and it’s perfect for those warm days when you crave something light yet satisfying. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 lb salmon fillet, skin removed
• 2 cups cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh dill, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp black pepper.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Avoid overcooking to keep the salmon moist.
4. While the salmon bakes, combine the cucumber, red onion, remaining olive oil, lemon juice, remaining salt, and black pepper in a large bowl. Toss gently to coat.
5. Once the salmon is cooked, let it cool for 5 minutes, then flake it into large pieces using a fork.
6. Add the flaked salmon and fresh dill to the cucumber mixture, tossing lightly to combine. Tip: Handle the salmon gently to maintain its texture.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavors. Tip: This salad tastes even better the next day as the flavors meld.

Fresh and vibrant, this Salmon and Cucumber Salad offers a delightful contrast between the tender salmon and crisp cucumbers. Serve it on a bed of greens for an extra crunch or alongside crusty bread for a more substantial meal.

Salmon and Rice Casserole

You’re about to discover how simple it is to whip up a comforting Salmon and Rice Casserole, perfect for any night of the week. This dish combines tender salmon with fluffy rice, all baked to perfection in a creamy sauce.

Ingredients

• 1 cup uncooked white rice
• 2 cups water
• 1 lb salmon fillet, skin removed and cut into chunks
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of uncooked white rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly cooked rice.
3. While the rice cooks, season the salmon chunks with salt, black pepper, garlic powder, and paprika.
4. Once the rice is done, fluff it with a fork and spread it evenly in the prepared baking dish. Arrange the seasoned salmon chunks on top of the rice.
5. Pour 1 cup of heavy cream over the salmon and rice, then sprinkle with 1/2 cup of grated Parmesan cheese. Tip: For an extra crispy top, broil the casserole for the last 2 minutes of baking.
6. Bake in the preheated oven for 25 minutes, or until the salmon is cooked through and the top is golden brown. Tip: The casserole is done when the salmon flakes easily with a fork.

Enjoy the creamy texture and rich flavors of this Salmon and Rice Casserole, a dish that’s as nutritious as it is delicious. Serve it with a side of steamed vegetables for a complete meal that’s sure to impress.

Salmon and Lentil Soup

Many home cooks overlook the humble lentil, but when paired with salmon, it transforms into a hearty, nutritious soup that’s perfect for any season. Let’s break down how to make this comforting dish with precision and ease.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves minced garlic
• 1 cup dried green lentils
• 4 cups chicken broth
• 1 lb salmon fillet, skin removed, cut into chunks
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onions and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 cup dried green lentils and 4 cups chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. Season 1 lb salmon chunks with 1 tsp salt and 1/2 tsp black pepper, then gently add to the pot. Cover and cook for 5 minutes, or until salmon is just opaque.
6. Remove from heat and stir in 2 tbsp lemon juice and 1/4 cup chopped fresh parsley.
7. Tip: For a smoother texture, blend half the soup before adding the salmon. Tip: Always check lentils for stones before cooking. Tip: Fresh lemon juice brightens the soup’s flavor better than bottled.

You’ll love the tender chunks of salmon against the earthy lentils, with a bright finish from the lemon. Serve with crusty bread for dipping, or over a bed of quinoa for extra protein.

Salmon and Sweet Potato Hash

Just when you thought your breakfast routine couldn’t get any better, along comes this Salmon and Sweet Potato Hash to shake things up. Perfect for a lazy weekend brunch or a hearty start to your day, this dish combines the richness of salmon with the sweet, earthy tones of sweet potatoes for a meal that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 cup diced sweet potato
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 lb salmon fillet, skin removed, diced
• 2 eggs
• 1 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced sweet potato to the skillet, spreading evenly. Cook for 5 minutes, stirring occasionally, until slightly softened.
3. Tip: Covering the skillet for the first 3 minutes can help the sweet potatoes cook more evenly.
4. Add 1/2 cup diced onion and 1/2 cup diced red bell pepper to the skillet. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for another 4 minutes, stirring occasionally, until vegetables are tender.
5. Push the vegetable mixture to one side of the skillet. Add 1/2 lb diced salmon to the empty side. Cook for 3 minutes, then stir into the vegetables. Continue cooking for 2 more minutes, until salmon is just cooked through.
6. Tip: For perfectly cooked salmon, look for it to turn opaque and flake easily with a fork.
7. Make two wells in the hash and crack 1 egg into each well. Cover the skillet and cook for 3-4 minutes, until egg whites are set but yolks are still runny.
8. Tip: For firmer yolks, cook covered for an additional 1-2 minutes.
9. Sprinkle with 1 tbsp chopped fresh parsley before serving.

Combining the crispy edges of the sweet potatoes with the tender flakes of salmon and the creamy yolk of the eggs, this hash offers a delightful contrast in textures. Serve it straight from the skillet for a rustic presentation, or plate it with a side of avocado slices for an extra touch of richness.

Salmon and Broccoli Bake

Cooking a delicious and nutritious meal doesn’t have to be complicated, and this Salmon and Broccoli Bake is proof of that. Perfect for beginners and seasoned cooks alike, this dish combines simple ingredients with straightforward steps to create a comforting meal that’s both satisfying and healthy.

Ingredients

– 1 lb salmon fillet
– 2 cups broccoli florets
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 tsp garlic powder
– 1/2 cup shredded cheddar cheese
– 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Place the salmon fillet in the center of a baking dish, skin-side down if it has skin.
3. Arrange the broccoli florets around the salmon in the baking dish.
4. Drizzle the olive oil evenly over the salmon and broccoli.
5. Sprinkle the salt, black pepper, and garlic powder over the salmon and broccoli for seasoning.
6. Bake in the preheated oven for 20 minutes, or until the salmon flakes easily with a fork.
7. Remove the baking dish from the oven and sprinkle the shredded cheddar cheese and breadcrumbs over the salmon and broccoli.
8. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and the breadcrumbs are golden brown.
9. Let the dish rest for 5 minutes before serving to allow the flavors to meld together.
Delight in the tender, flaky salmon paired with crisp-tender broccoli, all brought together with a cheesy, crunchy topping. Serve this bake with a side of quinoa or a fresh salad for a complete meal that’s as nutritious as it is delicious.

Salmon and Cheese Muffins

Let’s dive into making these savory Salmon and Cheese Muffins, a perfect blend of flavors that’s sure to impress. This recipe is designed for beginners, with each step carefully outlined to ensure success.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup shredded cheddar cheese
• 1/2 cup cooked salmon, flaked
• 1/4 cup finely chopped green onions

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 6-cup muffin tin or line it with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. In a separate bowl, beat 1 large egg, then mix in 1/2 cup milk and 2 tbsp melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Gently fold in 1/2 cup shredded cheddar cheese, 1/2 cup cooked salmon, and 1/4 cup finely chopped green onions until evenly distributed.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool slightly.

Warm from the oven, these muffins boast a fluffy texture with pockets of melted cheese and tender salmon. Serve them as a brunch centerpiece or pack them for a picnic to enjoy their rich, savory flavors on the go.

Salmon and Egg Scramble

Now, let’s dive into making a delicious and nutritious Salmon and Egg Scramble, perfect for a hearty breakfast or a quick dinner. This dish combines the rich flavors of salmon with the creamy texture of scrambled eggs, creating a satisfying meal that’s both easy to make and packed with protein.

Ingredients

• 4 large eggs
• 1 tbsp unsalted butter
• 1/2 cup cooked salmon, flaked
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp fresh dill, chopped

Instructions

1. Crack 4 large eggs into a medium bowl and whisk until the yolks and whites are fully combined.
2. Heat 1 tbsp unsalted butter in a non-stick skillet over medium heat until the butter is melted and begins to foam.
3. Pour the whisked eggs into the skillet. Let them sit undisturbed for 20 seconds to start setting.
4. Gently stir the eggs with a spatula, folding them over from the edges towards the center. Continue this process for about 2 minutes, or until the eggs are softly set but still slightly runny.
5. Add 1/2 cup cooked salmon, flaked, to the skillet. Stir gently to combine with the eggs.
6. Season the scramble with 1/4 tsp salt and 1/8 tsp black pepper. Stir once more to distribute the seasoning evenly.
7. Remove the skillet from the heat. The residual heat will finish cooking the eggs to perfection.
8. Sprinkle 1 tbsp fresh dill, chopped, over the scramble before serving.

Vibrant and fluffy, this Salmon and Egg Scramble offers a delightful contrast between the tender eggs and the savory salmon. Serve it on a warm toast or alongside a crisp green salad for a complete meal that’s sure to impress.

Conclusion

We hope this roundup of 18 delicious canned salmon recipes inspires your next meal! Easy to make and packed with flavor, these dishes are perfect for busy weeknights or cozy weekends. Don’t forget to try your favorites, leave a comment sharing which one you loved, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!