12 Canned Salmon Recipes That Taste Fresh

A can of salmon is one of the most useful things in your pantry. It is already cooked, it keeps for years on the shelf, and it is far cheaper than fresh fillets. These canned salmon recipes turn it into crispy patties, creamy pasta, rice bowls, chowder, dip and more, and most are on the table in 30 minutes or less. Each one includes the key amounts and steps, so you can cook straight from this page.

First, a quick guide to buying and preparing canned salmon. Then come 12 easy ideas, from weeknight dinners to snacks.

Canned Salmon Basics

Pink or red (sockeye)?

Pink salmon is mild, pale and the least expensive, so it is perfect for patties, salads and pasta. Red or sockeye salmon has deeper color, firmer flakes and a richer flavor that shines in bowls and on salads. Both work in every recipe below.

Traditional or skinless and boneless?

Traditional canned salmon includes skin and small, soft bones. The bones are completely edible: they mash right into the fish and add calcium. If you prefer, you can lift out the larger pieces of spine and dark skin in a minute. Skinless, boneless salmon in smaller cans or pouches costs a bit more but needs no prep at all.

Can sizes

The most common can is 14.75 oz (418 g), which gives about 1½ to 2 cups of flaked salmon once drained. Smaller 5 to 6 oz (142 to 170 g) cans and pouches hold about ¾ cup. The recipes below say which size to use.

Is canned salmon cooked?

Yes. Canned salmon is cooked in the can during processing, so you can eat it straight from the can in salads and sandwiches, or simply heat it through in hot dishes. Salmon is also on the FDA’s “Best Choices” list of fish lowest in mercury; see the FDA’s advice about eating fish.

12 Easy Canned Salmon Recipes

1. Crispy Salmon Patties

Drain a 14.75 oz (418 g) can of salmon and flake it in a bowl, mashing the soft bones. Mix in 1 egg, ½ cup (30 g) panko or crushed crackers, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 2 sliced green onions and the zest of ½ lemon. Shape into 6 patties and chill for 15 minutes so they hold together. Pan-fry in 2 tablespoons oil over medium heat for 3 to 4 minutes per side, until golden and hot in the center. Because the patties contain raw egg, cook them to 160°F (71°C). Serve with lemon wedges or tartar sauce.

2. Lemon Dill Salmon Salad

A fresh twist on tuna salad. Mix a drained 5 to 6 oz (142 to 170 g) can of salmon with 2 tablespoons mayonnaise, 1 tablespoon plain Greek yogurt, 1 finely diced celery rib, 1 tablespoon minced red onion, 1 teaspoon chopped fresh dill, a squeeze of lemon, salt and pepper. Pile it into lettuce cups, onto crackers, or between slices of toasted bread. It makes 2 sandwiches.

3. Salmon Rice Bowl

Warm 2 cups cooked rice. Flake a drained 5 to 6 oz can of salmon over the rice and drizzle with 1 tablespoon soy sauce. Stir together 2 tablespoons mayonnaise with 1 to 2 teaspoons sriracha and drizzle it on top. Add sliced cucumber, avocado, a sprinkle of sesame seeds and strips of roasted seaweed, then mix it all together as you eat. It serves 2. If you love bowls like this, also try our salmon poke bowl.

4. Creamy Lemon Salmon Pasta

Cook 8 oz (225 g) pasta, saving 1 cup of the cooking water. In the same pot, melt 2 tablespoons butter, add 2 minced garlic cloves, then stir in 4 oz (113 g) cream cheese and ½ cup pasta water until smooth. Add the pasta, 1 cup frozen peas, 2 handfuls of baby spinach, the zest and juice of 1 lemon, and a drained 14.75 oz can of salmon in large flakes. Toss gently over low heat until hot, loosening with more pasta water. Finish with Parmesan and black pepper. Serves 4.

5. Southern Salmon Croquettes

Croquettes are the Southern cousin of salmon patties, with cornmeal for crunch. Mix a drained 14.75 oz can of salmon with 1 egg, ¼ cup finely diced onion, ¼ cup (35 g) cornmeal, 2 tablespoons flour and a pinch of cayenne. Form into 8 small oval cakes and pan-fry in ¼ inch of oil over medium heat for 3 to 4 minutes per side, until deep golden and 160°F (71°C) inside. They’re great for breakfast with grits or for dinner with coleslaw.

6. Smoky Salmon Dip

Beat 8 oz (225 g) softened cream cheese with 2 tablespoons sour cream, 1 tablespoon lemon juice, ½ teaspoon smoked paprika and 1 tablespoon chopped dill. Fold in a drained 5 to 6 oz can of salmon and 1 tablespoon drained capers. Chill for 30 minutes so the flavors blend, then serve with crackers, cucumber slices or bagel chips. Keep it refrigerated and eat it within 3 to 4 days.

7. Salmon Corn Chowder

Cook 1 diced onion and 2 celery ribs in 2 tablespoons butter for 5 minutes. Stir in 2 tablespoons flour, then 3 cups (720 ml) chicken or vegetable broth and 2 diced Yukon Gold potatoes. Simmer 12 to 15 minutes, until the potatoes are tender. Add 1½ cups (360 ml) milk, 1 cup corn and a drained 14.75 oz can of salmon in chunks, and heat gently until steaming without letting it boil hard. Season with salt, pepper and fresh dill. Serves 4.

8. Salmon Tacos with Lime Slaw

Toss 2 cups shredded cabbage with the juice of 1 lime, 1 tablespoon olive oil and a pinch of salt. Warm a drained 14.75 oz can of salmon in a skillet with 1 teaspoon chili powder, ½ teaspoon cumin and a squeeze of lime, breaking it into flakes. Fill 8 warm corn tortillas with the salmon and slaw, then top with avocado, cilantro and a spoonful of sour cream mixed with lime juice.

9. Salmon Fried Rice

Heat 1 tablespoon oil in a large skillet, scramble 2 eggs and set them aside. Add another tablespoon of oil, 3 cups cold cooked rice and 1 cup frozen peas and carrots, and stir-fry over high heat for 4 to 5 minutes. Add the eggs, 2 tablespoons soy sauce, sliced green onions and a drained 5 to 6 oz can of salmon, and toss just until hot. For more ideas, see our 5-ingredient fried rice.

10. Old-Fashioned Salmon Loaf

Mix two drained 14.75 oz cans of salmon with 2 eggs, 1 cup (60 g) crushed saltine crackers, ½ cup (120 ml) milk, ¼ cup finely chopped onion, 1 tablespoon lemon juice and 1 teaspoon dried dill. Press into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for 45 to 50 minutes, until firm and 160°F (71°C) in the center. Rest 10 minutes before slicing. Serves 6.

11. Salmon Niçoise-Style Salad

Arrange lettuce on a platter with boiled baby potatoes, blanched green beans, halved hard-boiled eggs, cherry tomatoes and black olives. Add chunks from a drained 14.75 oz can of red salmon. Whisk 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, salt and pepper, and drizzle over everything. It’s a filling, no-cook dinner if you boil the potatoes and eggs ahead.

12. Open-Faced Salmon Melts

Make the lemon dill salmon salad from recipe 2. Spread it on 4 slices of toasted sourdough or English muffin halves, top each with a slice of cheddar or Swiss cheese, and broil for 2 to 3 minutes, watching closely, until the cheese is bubbly. Add sliced tomato and serve with a green salad or soup.

Which Canned Salmon Recipe Should You Make?

• Dinner in 20 minutes: the creamy lemon pasta, salmon tacos or salmon fried rice.
• No cooking at all: the lemon dill salmon salad, rice bowl (with leftover rice) or Niçoise-style salad.
• Kid-friendly: crispy salmon patties or open-faced salmon melts.
• Feeding a crowd or meal prep: the salmon loaf, corn chowder or a double batch of croquettes.
• Party snack: the smoky salmon dip with crackers and vegetables.

Most of these canned salmon recipes use the same handful of pantry and fridge staples: lemon, dill, mayonnaise, eggs, rice or pasta. Keep two or three cans in the cupboard and you will always have a backup dinner.

Tips for Cooking With Canned Salmon

• Drain it well. Extra liquid makes patties fall apart and salads watery. Press the salmon gently in a strainer.
• Add it last to hot dishes. Canned salmon is already cooked, so heat it just until hot. Long cooking turns it dry and mushy.
• Keep the flakes big in pasta and salads by folding gently instead of stirring hard.
• Brighten it up. Lemon, dill, capers, mustard and fresh herbs all balance the rich flavor.
• Chill patties before cooking. Fifteen minutes in the fridge helps them hold their shape in the pan.

Want to cook fresh salmon too? Try our sweet and smoky candied salmon bites, or read our guide to sushi grade salmon before making raw salmon dishes. Find even more ideas in our salmon recipes.

How to Store Canned Salmon

• Unopened cans keep in a cool, dry pantry for years. Use them by the date on the can for the best quality, and throw away any can that is bulging, leaking or badly dented.
• After opening, move leftover salmon to a covered glass or plastic container, refrigerate it, and use it within 3 to 4 days.
• To freeze leftover canned salmon, pack it airtight and use it within about 2 months.
• Cooked dishes such as patties, chowder and pasta keep 3 to 4 days in the refrigerator. Reheat them to 165°F (74°C).

These times follow the FoodSafety.gov cold food storage chart.

Canned Salmon FAQs

Do you have to remove the bones from canned salmon?

No. The bones are soft from the canning process and safe to eat. Mash them into the fish, or remove the larger pieces if you prefer the texture.

Can you eat canned salmon straight from the can?

Yes. It is fully cooked, so you can eat it cold in salads and sandwiches.

Is canned salmon as healthy as fresh?

Canned salmon is a convenient source of protein and omega-3 fats, much like fresh salmon. If you eat the soft bones, it also provides calcium.

What can I add to canned salmon to make it taste better?

Lemon juice and zest, fresh dill, capers, Dijon mustard, green onions and a little mayonnaise or Greek yogurt all brighten canned salmon.

Can I use canned salmon instead of fresh in recipes?

In many recipes, yes. Canned salmon works well wherever the fish is flaked, such as patties, pasta, salads, chowder and fried rice. It doesn’t work for dishes that need a whole fillet, like seared or grilled salmon.

How long does canned salmon last after opening?

Move it to a covered container, refrigerate it, and use it within 3 to 4 days. You can also freeze it for about 2 months.