16 Delicious Recipes for Canned Salmon You Must Try

Now, who knew that a humble can of salmon could unlock a world of culinary delights? Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for seasonal favorites to impress, these 16 delicious recipes are about to make canned salmon your new pantry hero. Dive in and discover how versatile and tasty your meals can be with just one simple ingredient!

Salmon Patties with Dill Sauce

Whisking together the simplicity of home cooking with the sophistication of a gourmet meal, these Salmon Patties with Dill Sauce offer a delightful harmony of flavors and textures. Perfect for a weeknight dinner or a special occasion, they’re bound to impress with their crispy exterior and tender, flaky interior.

Ingredients

• 1 lb fresh salmon fillet, skin removed and finely chopped
• 1/2 cup panko breadcrumbs, lightly toasted
• 1/4 cup mayonnaise, creamy and rich
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp fresh dill, finely chopped
• 1 tbsp Dijon mustard, smooth and tangy
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp extra virgin olive oil, for frying
• 1/2 cup Greek yogurt, thick and creamy
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp honey, pure and mild

Instructions

1. In a large mixing bowl, combine the chopped salmon, panko breadcrumbs, mayonnaise, beaten egg, 1 tbsp of the fresh dill, Dijon mustard, sea salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 4 equal-sized patties, about 1 inch thick, ensuring they hold together without being overworked.
3. Heat the extra virgin olive oil in a large non-stick skillet over medium heat until shimmering but not smoking.
4. Carefully place the salmon patties in the skillet, cooking for 4-5 minutes on each side, or until golden brown and crispy.
5. While the patties cook, prepare the dill sauce by whisking together the Greek yogurt, remaining 1 tbsp of fresh dill, lemon juice, and honey in a small bowl until smooth.
6. Transfer the cooked salmon patties to a paper towel-lined plate to drain any excess oil.
7. Serve the salmon patties warm, topped with a generous dollop of the dill sauce.

Creating a contrast of textures, the crispy patties paired with the smooth, herby dill sauce make each bite a revelation. Consider serving them atop a bed of mixed greens or alongside roasted vegetables for a complete meal that’s as visually appealing as it is delicious.

Creamy Salmon Pasta

Perfectly balancing richness and freshness, this Creamy Salmon Pasta is a luxurious yet approachable dish that promises to delight the senses with its velvety sauce and tender flakes of salmon.

Ingredients

• 8 oz. dried fettuccine pasta
• 1 tbsp. rich extra virgin olive oil
• 1 lb. fresh salmon fillet, skin removed and cut into 1-inch pieces
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp. freshly squeezed lemon juice
• 1/4 tsp. finely ground black pepper
• 1/4 tsp. sea salt
• 2 tbsp. chopped fresh dill

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the salmon pieces and cook for 3-4 minutes, until just opaque. Remove salmon from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, stirring constantly to combine with the garlic.
4. Reduce the heat to low and stir in the Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
5. Return the salmon to the skillet, gently folding it into the sauce. Add the lemon juice, black pepper, and sea salt, stirring to combine.
6. Add the cooked fettuccine to the skillet, tossing gently to coat the pasta evenly with the sauce and salmon.
7. Sprinkle with chopped fresh dill before serving.

Just as the dish comes together, the creamy sauce clings to each strand of pasta, while the salmon offers a buttery contrast. Serve this elegant meal with a crisp white wine and a side of steamed asparagus for a complete dining experience.

Salmon Salad Sandwich

Delight in the harmonious blend of flavors and textures with this Salmon Salad Sandwich, a perfect marriage of succulent, flaky salmon and crisp, fresh vegetables, all nestled between slices of artisanal whole grain bread. This dish is a testament to the beauty of simple, quality ingredients coming together to create something truly extraordinary.

Ingredients

• 1 lb fresh, wild-caught salmon fillet
• 1/2 cup rich, full-fat mayonnaise
• 1 tbsp freshly squeezed lemon juice
• 1/4 cup finely diced red onion
• 1/4 cup crisp, finely chopped celery
• 1 tbsp finely chopped fresh dill
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 4 slices of artisanal whole grain bread
• 1 cup tender, baby arugula

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, skin side down, and bake for 12-15 minutes, until the salmon is just cooked through and flakes easily with a fork.
3. While the salmon cools, in a medium bowl, whisk together the mayonnaise and lemon juice until smooth.
4. Flake the cooled salmon into the bowl, discarding the skin, and gently fold to combine with the mayonnaise mixture.
5. Add the red onion, celery, dill, sea salt, and black pepper to the salmon mixture, folding gently to incorporate all ingredients evenly.
6. Toast the slices of whole grain bread until golden and crisp.
7. Divide the salmon salad evenly between two slices of toast, top with a generous handful of baby arugula, and cover with the remaining slices of toast.
8. Cut each sandwich in half and serve immediately for the best texture and flavor.

Generously layered and bursting with freshness, this Salmon Salad Sandwich offers a delightful contrast of creamy and crunchy textures, with the bright acidity of lemon and the peppery bite of arugula elevating the rich, buttery salmon. For an extra touch of elegance, serve with a side of pickled vegetables or a crisp, chilled white wine.

Salmon and Rice Casserole

Revered for its simplicity and heartiness, this Salmon and Rice Casserole combines the oceanic richness of salmon with the comforting warmth of rice, baked to perfection under a golden, crispy crust.

Ingredients

• 1.5 cups of long-grain white rice, rinsed until the water runs clear
• 2 cups of rich, homemade chicken stock
• 1 lb of fresh, skinless salmon fillet, cut into 1-inch cubes
• 1 cup of heavy cream, velvety and smooth
• 1/2 cup of grated Parmesan cheese, aged and nutty
• 2 tbsp of unsalted butter, melted and slightly cooled
• 1 tsp of finely chopped fresh dill, fragrant and bright
• 1/2 tsp of sea salt, finely ground
• 1/4 tsp of freshly ground black pepper, aromatic and pungent

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter.
2. In a medium saucepan, combine the rinsed rice and chicken stock. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 18 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, gently fold the salmon cubes into the heavy cream in a large bowl, ensuring each piece is lightly coated.
4. Once the rice is cooked, fluff it with a fork and spread it evenly in the prepared baking dish. Tip: Letting the rice sit for 5 minutes after cooking helps it absorb any remaining liquid.
5. Arrange the salmon and cream mixture over the rice, then sprinkle with Parmesan cheese, dill, salt, and pepper. Drizzle with melted butter.
6. Bake in the preheated oven for 25 minutes, or until the top is golden and the salmon is cooked through. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
7. Let the casserole rest for 10 minutes before serving to allow the flavors to meld. Tip: This resting period also makes it easier to slice.

Delightfully creamy with a contrast of textures from the tender salmon and fluffy rice, this casserole is a testament to comfort food at its finest. Serve it alongside a crisp, green salad for a balanced meal that’s as nutritious as it is indulgent.

Salmon Quiche

Our salmon quiche is a harmonious blend of flaky, buttery crust and a creamy, savory filling that’s punctuated with tender pieces of wild-caught salmon. Perfect for brunch or a light dinner, this dish elevates the humble quiche to new heights with its sophisticated flavors and elegant presentation.

Ingredients

• 1 1/4 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon sea salt, finely ground
• 1/2 cup unsalted butter, chilled and diced
• 3 tablespoons ice water, or as needed
• 4 large farm-fresh eggs
• 1 cup heavy cream, velvety and rich
• 1/2 cup whole milk, creamy and fresh
• 1/2 teaspoon freshly ground black pepper, aromatic and bold
• 1 cup wild-caught salmon, cooked and flaked
• 1/2 cup Gruyère cheese, shredded and nutty
• 2 tablespoons fresh dill, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked crust.
2. In a large bowl, combine the sifted flour and sea salt. Add the chilled, diced butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so handle it as little as possible.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
5. In a separate bowl, whisk together the eggs, heavy cream, and whole milk until smooth. Season with freshly ground black pepper.
6. Layer the flaked salmon, shredded Gruyère, and chopped dill evenly over the crust. Pour the egg mixture over the top. Tip: Letting the quiche sit for a few minutes before baking allows the flavors to meld.
7. Bake for 35-40 minutes, or until the filling is set and the top is golden brown. Tip: A knife inserted into the center should come out clean when it’s done.

With its golden crust and creamy, flavorful filling, this salmon quiche is a delight to the senses. Serve it warm with a crisp green salad for a meal that’s as beautiful as it is delicious.

Salmon Chowder

Yearning for a dish that combines comfort with sophistication? This Salmon Chowder marries the richness of the sea with the heartiness of a classic chowder, offering a luxurious yet approachable meal that’s perfect for any season.

Ingredients

• 1 lb fresh, wild-caught salmon fillet, skin removed and cut into 1-inch chunks
• 2 tbsp unsalted butter, creamy and golden
• 1 medium yellow onion, finely diced for a subtle sweetness
• 2 cloves garlic, minced to release their aromatic essence
• 2 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 cup fresh corn kernels, cut straight from the cob for peak sweetness
• 4 cups fish stock, rich and deeply flavored
• 1 cup heavy cream, velvety and lush
• 1 tsp fresh thyme leaves, for a hint of earthy fragrance
• Salt and finely ground black pepper, to season perfectly

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s frothy and fragrant, about 1 minute.
2. Add the finely diced yellow onion and minced garlic, sautéing until translucent and soft, approximately 5 minutes, stirring occasionally to prevent browning.
3. Stir in the diced Yukon Gold potatoes and fresh corn kernels, cooking for another 3 minutes to slightly soften the vegetables.
4. Pour in the rich fish stock, bringing the mixture to a gentle boil. Reduce heat to a simmer and cook until the potatoes are tender, about 10 minutes.
5. Gently add the salmon chunks to the pot, simmering until the salmon is just cooked through and flakes easily with a fork, about 5 minutes. Tip: Avoid overcooking the salmon to maintain its moist texture.
6. Lower the heat and stir in the velvety heavy cream and fresh thyme leaves, heating through without boiling to preserve the cream’s luxurious texture.
7. Season the chowder with salt and finely ground black pepper, adjusting to your preference but starting with 1/2 tsp salt and 1/4 tsp pepper. Tip: Taste as you go to achieve the perfect balance.
8. Let the chowder sit for 5 minutes off the heat before serving to allow the flavors to meld beautifully. Tip: This resting period enhances the depth of flavor.

Just ladled into bowls, this Salmon Chowder presents a harmonious blend of creamy broth and tender salmon, with the potatoes and corn adding delightful texture. Serve it with a sprinkle of fresh dill or a side of crusty bread for dipping, making each spoonful a celebration of flavors and textures.

Salmon Stuffed Peppers

This summer, transform your dining table with a dish that marries the lush flavors of the ocean with the garden’s vibrant bounty. Salmon stuffed peppers offer a harmonious blend of textures and tastes, perfect for a sophisticated yet comforting meal.

Ingredients

• 4 large bell peppers, preferably a mix of red and yellow for visual appeal
• 1 lb fresh salmon fillet, skinless and finely diced
• 1 cup cooked quinoa, fluffy and lightly seasoned
• 1/2 cup crumbled feta cheese, creamy and tangy
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice, bright and zesty
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, for a clean, sharp seasoning
• 1/4 cup chopped fresh dill, fragrant and slightly sweet

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly cooked dish.
2. Slice the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for the stuffing.
3. In a large mixing bowl, combine the diced salmon, cooked quinoa, crumbled feta cheese, olive oil, lemon juice, black pepper, sea salt, and chopped dill. Mix gently to avoid breaking the salmon pieces.
4. Stuff each bell pepper with the salmon mixture, packing lightly to allow the flavors to meld while cooking.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes to lightly brown the tops.
6. Let the peppers rest for 5 minutes before serving to allow the juices to redistribute.

Now, these salmon stuffed peppers present a delightful contrast between the tender, flaky fish and the crisp, sweet bell peppers. Serve them atop a bed of arugula for a peppery note or alongside a chilled glass of Sauvignon Blanc to elevate the meal.

Salmon and Avocado Salad

Savory and sophisticated, this Salmon and Avocado Salad combines the lush, buttery texture of ripe avocados with the delicate, flaky richness of perfectly cooked salmon, creating a dish that’s as nutritious as it is indulgent.

Ingredients

• 1 lb fresh, skin-on salmon fillet
• 2 ripe Hass avocados, sliced
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 4 cups baby arugula, washed and dried
• 1/4 cup thinly sliced red onion
• 1 tbsp chopped fresh dill

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet skin-side down on the prepared baking sheet. Drizzle with 1 tbsp of the olive oil and season with 1/4 tsp of the sea salt and the black pepper.
3. Bake the salmon for 12-15 minutes, or until the flesh is opaque and flakes easily with a fork. Tip: For extra moisture, cover the salmon loosely with foil during the last 5 minutes of baking.
4. While the salmon bakes, whisk together the remaining olive oil, lemon juice, and sea salt in a small bowl to create the dressing.
5. In a large salad bowl, combine the arugula, sliced avocado, red onion, and dill. Tip: Add the avocado last to prevent it from browning.
6. Once the salmon is cooked, let it cool for 5 minutes before flaking it into large pieces, discarding the skin.
7. Gently toss the salad with the dressing, then top with the flaked salmon. Tip: For an elegant presentation, layer the avocado and salmon on top of the arugula before drizzling with dressing.

Marvel at the contrast of textures, from the creamy avocado to the tender salmon, all brought together by the bright, tangy dressing. Serve this salad on a warm summer evening for a light yet satisfying meal that’s sure to impress.

Salmon Fried Rice

Gracefully blending the delicate flavors of the ocean with the hearty comfort of a classic, this Salmon Fried Rice is a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 1 cup jasmine rice, cooked and cooled to room temperature
• 8 oz fresh salmon fillet, skin removed and cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 3 farm-fresh eggs, lightly beaten
• 1/2 cup finely diced carrots
• 1/2 cup frozen peas, thawed
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp finely ground black pepper
• 2 green onions, thinly sliced

Instructions

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering. Add the salmon cubes and cook for 2-3 minutes per side, until just cooked through. Remove and set aside.
2. In the same skillet, add the remaining olive oil. Pour in the beaten eggs and scramble until just set, about 1 minute. Remove and set aside with the salmon.
3. Add the carrots, peas, garlic, and ginger to the skillet. Sauté for 2 minutes, until the vegetables are tender and the garlic is fragrant.
4. Stir in the cooled jasmine rice, breaking up any clumps. Cook for 3 minutes, stirring occasionally, until the rice is heated through.
5. Return the salmon and eggs to the skillet. Add the soy sauce, sesame oil, and black pepper, tossing gently to combine. Cook for an additional 2 minutes to meld the flavors.
6. Garnish with sliced green onions before serving.

Just as the last sprinkle of green onions adorns the dish, the Salmon Fried Rice reveals its layers of texture—fluffy rice, tender salmon, and crisp vegetables—all enveloped in a savory, aromatic sauce. Serve it in a hollowed-out pineapple for an unexpected twist that delights both the eyes and the palate.

Salmon and Spinach Lasagna

Combining the luxurious flavors of the sea with the earthy tones of garden greens, this Salmon and Spinach Lasagna is a masterpiece of layered textures and tastes. Crafted with care, it’s a dish that promises to elevate any dining experience to new heights.

Ingredients

• 1 lb fresh salmon fillet, skinless and cut into small chunks
• 2 cups ricotta cheese, creamy and smooth
• 1 large egg, farm-fresh and lightly beaten
• 2 cups mozzarella cheese, shredded and melt-in-your-mouth
• 1/2 cup Parmesan cheese, freshly grated with a nutty aroma
• 10 oz fresh spinach leaves, tender and vibrant green
• 9 lasagna noodles, oven-ready and golden
• 2 cups marinara sauce, rich and tangy
• 2 tbsp extra virgin olive oil, lush and fruity
• 2 cloves garlic, minced and pungent
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked lasagna.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the fresh spinach leaves to the skillet, stirring until just wilted, approximately 2 minutes. Remove from heat and set aside.
4. In a mixing bowl, combine the ricotta cheese, beaten egg, half of the Parmesan cheese, salt, and black pepper. Mix until smooth.
5. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
6. Layer half of the ricotta mixture over the noodles, followed by half of the spinach, salmon chunks, and a sprinkle of mozzarella cheese.
7. Repeat the layers once more, starting with the marinara sauce, noodles, remaining ricotta mixture, spinach, salmon, and mozzarella.
8. Top the final layer with the remaining marinara sauce, mozzarella, and Parmesan cheese.
9. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
10. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set for a cleaner cut.

Kindly savor the harmonious blend of creamy cheeses, tender salmon, and vibrant spinach in every bite. For an extra touch of elegance, serve with a side of crisp, white wine and a light arugula salad.

Salmon Burgers with Tartar Sauce

Relish the opportunity to elevate your burger game with these sumptuous salmon burgers, paired with a homemade tartar sauce that adds a creamy, tangy contrast to the rich, flaky fish.

Ingredients

• 1 lb fresh, skinless salmon fillet, finely chopped
• 1/2 cup panko breadcrumbs, lightly toasted
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp fresh dill, finely chopped
• 1 tbsp Dijon mustard, smooth and tangy
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp rich extra virgin olive oil
• 1/2 cup mayonnaise, creamy and high-quality
• 2 tbsp capers, drained and chopped
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp fresh parsley, finely chopped

Instructions

1. In a large mixing bowl, combine the finely chopped salmon, toasted panko breadcrumbs, beaten egg, chopped dill, Dijon mustard, sea salt, and black pepper. Mix gently until just combined to keep the texture light.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1 inch thick. Chill in the refrigerator for 15 minutes to firm up, ensuring they hold together during cooking.
3. Heat the olive oil in a large skillet over medium heat until shimmering. Add the salmon patties and cook for 4-5 minutes per side, or until golden brown and cooked through. Tip: Resist the urge to press down on the patties to keep them juicy.
4. While the patties cook, prepare the tartar sauce by whisking together mayonnaise, chopped capers, lemon juice, and parsley in a small bowl. Set aside.
5. Serve the salmon burgers on toasted buns with a generous dollop of tartar sauce. Tip: For an extra crunch, add a layer of crisp lettuce or a slice of ripe tomato.

Outstanding in both flavor and texture, these salmon burgers offer a delightful contrast between the crispy exterior and moist, tender interior. The tartar sauce brings a bright, herby note that complements the richness of the salmon perfectly. Consider serving them with a side of sweet potato fries or a crisp, green salad for a complete meal.

Salmon and Potato Bake

Salmon and potato bake emerges as a harmonious blend of rustic comfort and refined elegance, perfect for a cozy dinner that feels both nourishing and indulgent. Succulent salmon fillets and tender potatoes come together under a golden crust, offering a dish that’s as visually appealing as it is delicious.

Ingredients

• 1.5 lbs fresh, skin-on salmon fillet, cut into 4 portions
• 1.5 lbs Yukon Gold potatoes, thinly sliced into 1/8-inch rounds
• 3 tbsp rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp finely chopped fresh dill
• 1 tsp finely ground sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange the thinly sliced potatoes in the prepared baking dish, overlapping slightly, and drizzle with 2 tbsp of olive oil. Season with half of the sea salt and black pepper.
3. Bake the potatoes in the preheated oven for 20 minutes, or until they begin to soften. Tip: For even cooking, rotate the dish halfway through.
4. While the potatoes bake, prepare the salmon by brushing each fillet with the remaining olive oil and lemon juice, then sprinkle with the chopped dill, remaining salt, and pepper.
5. Remove the baking dish from the oven and carefully place the salmon fillets on top of the partially cooked potatoes. Pour the heavy cream evenly over the salmon and potatoes, then sprinkle with Parmesan cheese.
6. Return the dish to the oven and bake for an additional 15-20 minutes, or until the salmon is cooked through and the top is golden and bubbly. Tip: The salmon is done when it flakes easily with a fork.
7. Let the bake rest for 5 minutes before serving to allow the flavors to meld. Tip: Garnish with additional fresh dill for a pop of color and freshness.

Out of the oven, this salmon and potato bake presents a delightful contrast of textures, from the crispy, cheese-laced top to the moist, flaky salmon and creamy potatoes beneath. Serve it alongside a crisp green salad or steamed asparagus for a complete meal that’s sure to impress.

Salmon Tacos with Mango Salsa

On a warm summer evening, nothing delights the palate quite like the vibrant flavors of salmon tacos paired with a sweet and tangy mango salsa, a dish that marries the richness of the sea with the freshness of tropical fruit.

Ingredients

• 1 lb fresh, skin-on salmon fillet, cut into 4 equal portions
• 1 tbsp high-quality olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 small corn tortillas, warmed
• 1 ripe mango, diced into 1/4-inch pieces
• 1/2 red bell pepper, finely diced
• 1/4 cup red onion, minced
• 1 jalapeño, seeded and finely diced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1/2 tsp honey

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F) to ensure a perfect sear on the salmon.
2. Brush the salmon fillets with olive oil and season evenly with smoked paprika, sea salt, and black pepper.
3. Grill the salmon, skin side down first, for 4-5 minutes per side, or until the fish flakes easily with a fork and has a slight char.
4. While the salmon cooks, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and honey in a bowl to make the salsa. Stir gently to mix.
5. Once the salmon is done, let it rest for 2 minutes before flaking it into large chunks with a fork.
6. Warm the corn tortillas on the grill for about 30 seconds per side to make them pliable and slightly toasted.
7. Assemble the tacos by placing a generous amount of flaked salmon on each tortilla, topped with a spoonful of mango salsa.

Zesty and refreshing, these salmon tacos offer a delightful contrast of textures, from the tender, flaky fish to the crisp, juicy salsa. Serve them with an extra wedge of lime on the side for a bright finish that elevates every bite.

Salmon and Cream Cheese Roll-Ups

Whisking together the elegance of a gourmet appetizer with the simplicity of home cooking, these Salmon and Cream Cheese Roll-Ups are a testament to the beauty of combining quality ingredients with minimal fuss. Perfect for a sophisticated brunch or a light evening snack, each bite offers a harmonious blend of flavors and textures that are sure to impress.

Ingredients

• 4 oz fresh, sustainably sourced salmon fillet, thinly sliced
• 1/2 cup smooth, velvety cream cheese, at room temperature
• 1 tbsp finely chopped, aromatic fresh dill
• 1 tsp zesty lemon juice, freshly squeezed
• 1/4 tsp finely ground sea salt
• 1/8 tsp freshly cracked black pepper
• 4 large, pliable spinach leaves, stems removed

Instructions

1. In a small mixing bowl, combine the cream cheese, fresh dill, lemon juice, sea salt, and black pepper until smooth and well incorporated.
2. Lay out the spinach leaves on a clean, flat surface, ensuring they are dry to prevent the cream cheese mixture from sliding off.
3. Spread a thin, even layer of the cream cheese mixture onto each spinach leaf, covering the surface but leaving a small border around the edges.
4. Place a slice of salmon on top of the cream cheese mixture on each leaf, adjusting the amount to cover the surface without overlapping.
5. Gently roll each leaf from the stem end towards the tip, tucking in the sides as you go to encase the filling completely.
6. Secure each roll-up with a toothpick if necessary, and refrigerate for at least 30 minutes to allow the flavors to meld and the roll-ups to firm up.
7. Before serving, slice each roll-up into 1-inch pieces for bite-sized appetizers, or serve whole for a more substantial snack.

Best enjoyed chilled, these roll-ups boast a delightful contrast between the creamy, herbed filling and the tender, slightly smoky salmon, all wrapped in a crisp spinach leaf. For an extra touch of elegance, serve them on a platter garnished with lemon wedges and a sprinkle of dill.

Salmon and Broccoli Alfredo

Whisking together the elegance of Italian cuisine with the wholesome goodness of seafood and greens, this Salmon and Broccoli Alfredo is a symphony of flavors that promises to delight the palate. Perfectly seared salmon fillets nestle amidst tender broccoli florets, all enveloped in a creamy, garlic-infused Alfredo sauce that’s both luxurious and comforting.

Ingredients

• 12 oz fresh salmon fillets, skin-on for extra flavor
• 2 cups broccoli florets, crisp and vibrant green
• 2 tbsp unsalted butter, rich and creamy
• 2 cloves garlic, minced to aromatic perfection
• 1 cup heavy cream, velvety and smooth
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 8 oz fettuccine pasta, al dente
• 1 tbsp fresh parsley, finely chopped for garnish

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp of unsalted butter, allowing it to melt until frothy.
2. Season the salmon fillets with 1/4 tsp sea salt and 1/8 tsp black pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy and golden.
3. Flip the salmon carefully and cook for an additional 3-4 minutes, or until the fish flakes easily with a fork. Remove from the skillet and set aside.
4. In the same skillet, add the remaining butter and minced garlic, sautéing for 30 seconds until fragrant.
5. Pour in the heavy cream, stirring gently, and bring to a simmer. Let it reduce slightly for 2-3 minutes.
6. Add the grated Parmesan cheese, stirring continuously until the sauce is smooth and thickened.
7. Meanwhile, cook the fettuccine according to package instructions until al dente, then drain.
8. Add the broccoli florets to the Alfredo sauce, covering and steaming for 2 minutes until just tender.
9. Combine the cooked pasta with the sauce and broccoli, tossing gently to coat evenly.
10. Serve the pasta topped with the seared salmon fillets and garnished with fresh parsley.

Generously portioned, this dish offers a delightful contrast between the crispy salmon skin and the creamy Alfredo sauce, with the broccoli adding a fresh crunch. For an extra touch of elegance, serve with a sprinkle of lemon zest to brighten the rich flavors.

Salmon and Corn Fritters

Unveiling a dish that marries the succulence of the sea with the sweetness of the earth, these Salmon and Corn Fritters are a testament to summer’s bounty. Perfectly crisp on the outside while tender within, they offer a delightful contrast of textures and flavors that are sure to impress.

Ingredients

• 1 cup fresh sweet corn kernels, cut straight from the cob
• 1/2 lb fresh salmon fillet, skinless and finely diced
• 1/4 cup all-purpose flour, sifted for lightness
• 2 large farm-fresh eggs, lightly beaten
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh dill, finely chopped
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 2 tbsp unsalted butter, for frying

Instructions

1. In a large mixing bowl, combine the fresh sweet corn kernels, finely diced salmon, sifted all-purpose flour, lightly beaten eggs, extra virgin olive oil, finely chopped dill, sea salt, freshly ground black pepper, and smoked paprika. Mix gently until just combined.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of unsalted butter, allowing it to melt and coat the pan evenly.
3. Using a 1/4 cup measure, scoop the mixture into the skillet, flattening slightly to form fritters. Cook in batches to avoid overcrowding.
4. Cook each fritter for 3-4 minutes on each side, or until golden brown and crispy. Tip: Ensure the skillet is at the right temperature; too hot, and the fritters will burn, too cool, and they won’t crisp properly.
5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess butter. Repeat the process with the remaining mixture, adding more butter to the skillet as needed.
6. Serve the fritters warm, garnished with additional fresh dill if desired. Tip: For an extra burst of flavor, accompany with a dollop of crème fraîche or a squeeze of fresh lemon juice.

Juxtaposing the crisp exterior with the moist, flavorful interior, these fritters are a celebration of texture and taste. Ideal for a brunch centerpiece or a light dinner, they pair beautifully with a crisp green salad or a glass of chilled white wine.

Conclusion

Whether you’re looking for quick weeknight dinners or impressive dishes to share, these 16 canned salmon recipes offer something for every taste and occasion. We hope you’re inspired to try them out and discover new favorites. Don’t forget to leave a comment with which recipe you loved the most and share this roundup on Pinterest to spread the salmon love!