35 Delicious Canned Red Salmon Recipes for Every Meal

Oh, the humble can of red salmon—it’s your secret weapon for whipping up quick, nutritious meals any day of the week! From cozy comfort dinners to vibrant seasonal dishes, this versatile pantry staple is about to become your go-to. Ready to get inspired? Dive into these 35 delicious recipes that’ll have you serving up something amazing for breakfast, lunch, or dinner in no time.

Canned Red Salmon Quiche with Spinach

Mmm, you know those days when you want something fancy but don’t have hours to spend in the kitchen? This canned red salmon quiche with spinach is your perfect solution—it feels elegant yet comes together with pantry staples you probably already have. Let’s make this beautiful, flavorful dish that’s perfect for brunch or a light dinner.

Ingredients

– 1 9-inch deep-dish pie crust, chilled
– 1 tablespoon clarified butter
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 5 ounces fresh spinach leaves
– 1 (14.75 ounce) can wild-caught red salmon, drained and flaked
– 4 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– ½ cup whole milk
– 1 cup Gruyère cheese, freshly grated
– ¼ teaspoon freshly grated nutmeg
– ½ teaspoon sea salt
– ¼ teaspoon white pepper

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Place the chilled pie crust on a baking sheet and prick the bottom and sides with a fork at 1-inch intervals.
3. Blind bake the crust for 15 minutes until lightly golden, then remove from oven and cool slightly.
4. Heat clarified butter in a large skillet over medium heat until shimmering.
5. Sauté the diced onion for 5-7 minutes until translucent and fragrant.
6. Add minced garlic and cook for 1 minute until aromatic but not browned.
7. Wilt the spinach in batches, stirring constantly for 2-3 minutes until completely reduced.
8. Transfer the spinach mixture to a colander and press out excess liquid with the back of a spoon.
9. Combine the beaten eggs, heavy cream, and whole milk in a large mixing bowl, whisking until fully emulsified.
10. Stir in the grated Gruyère, nutmeg, sea salt, and white pepper until evenly distributed.
11. Fold in the flaked salmon and spinach mixture gently to maintain texture.
12. Pour the filling into the pre-baked crust, smoothing the top with a spatula.
13. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
14. Let the quiche rest on a wire rack for 15 minutes before slicing.

Let this quiche cool slightly before slicing—the resting time allows the custard to set properly for clean cuts. The flaky salmon pairs beautifully with the creamy Gruyère, while the spinach adds just the right earthy note. Serve warm slices with a simple arugula salad dressed in lemon vinaigrette for a complete meal that feels both comforting and sophisticated.

Creamy Canned Red Salmon Pasta Bake

Oh, you know those nights when you want something comforting but don’t want to spend hours in the kitchen? This creamy salmon pasta bake is your answer—it comes together quickly with pantry staples and delivers that cozy, satisfying dinner you’re craving. Perfect for busy weeknights when time is tight but flavor shouldn’t be compromised.

Ingredients

• 12 ounces dried rigatoni pasta
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 (14.75-ounce) can wild-caught red salmon, drained and flaked
• 1 cup frozen peas, thawed
• 1 teaspoon fresh lemon zest
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly grated nutmeg
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh dill
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the rigatoni for 2 minutes less than package directions for al dente texture.
3. Drain the pasta thoroughly, reserving 1/2 cup of pasta water for later use.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Sauté the diced onion for 5-7 minutes until translucent and fragrant.
6. Add minced garlic and cook for 1 minute until aromatic but not browned.
7. Reduce heat to low and pour in heavy cream, stirring constantly.
8. Add softened cream cheese, whisking continuously until completely smooth and incorporated.
9. Stir in grated Parmesan cheese until the sauce thickens slightly, about 2-3 minutes.
10. Gently fold in the flaked canned salmon, being careful to maintain some texture.
11. Add thawed peas, lemon zest, smoked paprika, and freshly grated nutmeg.
12. Season the sauce with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
13. Combine the cooked rigatoni with the salmon sauce in the prepared baking dish.
14. Sprinkle shredded mozzarella cheese evenly over the top of the pasta mixture.
15. Bake uncovered for 20-25 minutes until the cheese is golden brown and bubbly.
16. Remove from oven and let rest for 5 minutes to allow the sauce to set properly.
17. Garnish with chopped fresh dill just before serving.

For the ultimate comfort food experience, this bake emerges from the oven with a beautifully golden, crispy cheese crust that gives way to tender pasta and creamy salmon filling. The smoked paprika adds a subtle warmth that complements the rich salmon, while the fresh dill brightens each bite. Try serving it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or portion it into individual ramekins for an elegant dinner party presentation that still feels wonderfully homey.

Easy Canned Red Salmon Salad with Avocado

Very few lunches come together as effortlessly as this canned red salmon salad. You’ll love how the creamy avocado binds everything together, creating a protein-packed meal that feels both nourishing and indulgent. It’s perfect for those busy days when you want something satisfying without spending hours in the kitchen.

Ingredients

• 1 (14.75 oz) can wild-caught red salmon, drained and flaked
• 1 large ripe Hass avocado, pitted and diced
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup finely diced red onion
• 2 tablespoons extra virgin olive oil
• 1/4 cup minced fresh dill
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 4 slices artisan sourdough bread, toasted

Instructions

1. Place the drained and flaked wild-caught red salmon in a medium mixing bowl, carefully removing any visible bones or skin with tweezers for optimal texture.
2. Add the diced Hass avocado to the salmon, gently folding to combine while maintaining the avocado’s structural integrity.
3. Drizzle the freshly squeezed lemon juice over the mixture, which will help prevent the avocado from oxidizing while adding bright acidity.
4. Incorporate the finely diced red onion, distributing it evenly throughout the salad for consistent flavor in every bite.
5. Pour the extra virgin olive oil over the ingredients, using a folding motion to coat everything thoroughly without overmixing.
6. Sprinkle the minced fresh dill throughout the mixture, reserving a pinch for garnish if desired.
7. Season with fine sea salt and freshly cracked black pepper, tasting and adjusting seasoning carefully as canned salmon already contains some salt.
8. Toast 4 slices of artisan sourdough bread until golden brown and crisp around the edges, about 3-4 minutes in a 375°F toaster oven.
9. Divide the salmon salad evenly among the toasted sourdough slices, spreading it to cover the surface completely.

Outstanding texture comes from the contrast between the flaky salmon and creamy avocado, while the fresh dill and lemon brighten each bite. Serve it open-faced for an elegant presentation, or add a handful of microgreens for extra freshness. The richness of the avocado makes this salad surprisingly satisfying, perfect for a light dinner when paired with a simple side salad.

Canned Red Salmon Cakes with Lemon Aioli

Wondering what to do with that can of salmon sitting in your pantry? These crispy salmon cakes come together in minutes but taste like you spent hours in the kitchen. Paired with a bright lemon aioli, they’re perfect for a quick weeknight dinner or impressive enough for weekend guests.

Ingredients

• 2 (6-ounce) cans wild-caught red salmon, drained and flaked
• 1/2 cup panko breadcrumbs
• 1/4 cup finely diced shallots
• 2 tablespoons chopped fresh dill
• 1 pasture-raised egg, lightly beaten
• 2 tablespoons Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup clarified butter
• 1/2 cup high-quality mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 small garlic clove, microplaned

Instructions

1. Combine the drained and flaked wild-caught red salmon, panko breadcrumbs, finely diced shallots, chopped fresh dill, lightly beaten pasture-raised egg, Dijon mustard, smoked paprika, and freshly ground black pepper in a medium mixing bowl.
2. Gently mix the ingredients until just combined, being careful not to overwork the mixture.
3. Divide the salmon mixture into 4 equal portions and shape each into a 3/4-inch thick patty.
4. Place the formed patties on a parchment-lined baking sheet and refrigerate for 15 minutes to help them hold their shape during cooking.
5. While the patties chill, prepare the lemon aioli by whisking together the high-quality mayonnaise, freshly squeezed lemon juice, lemon zest, and microplaned garlic clove in a small bowl.
6. Heat the clarified butter in a large skillet over medium heat until it shimmers, about 2 minutes.
7. Carefully place the chilled salmon cakes in the hot skillet, leaving 1 inch between each for proper browning.
8. Cook the salmon cakes for 4-5 minutes until the bottoms develop a deep golden-brown crust.
9. Flip the salmon cakes using a thin spatula and cook for another 4-5 minutes until the second side is equally golden-brown and the internal temperature reaches 145°F.
10. Transfer the cooked salmon cakes to a wire rack set over a baking sheet to prevent sogginess on the bottom.

These salmon cakes develop an incredible crispy exterior while staying wonderfully moist inside. The combination of smoky paprika and fresh dill creates layers of flavor that really shine against the bright, creamy lemon aioli. Try serving them over a bed of mixed greens with extra aioli for drizzling, or tuck them into brioche buns for an elevated sandwich experience.

Simple Canned Red Salmon Chowder

Now, who says comfort food has to be complicated? You probably have most of these ingredients already in your pantry, and this creamy chowder comes together in under 30 minutes. It’s the perfect cozy meal for those nights when you want something satisfying without the fuss.

Ingredients

– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 2 celery stalks, thinly sliced
– 3 garlic cloves, minced
– 3 tablespoons all-purpose flour
– 4 cups fish stock
– 2 cups heavy cream
– 2 (14.5-ounce) cans wild-caught red salmon, drained and flaked
– 1 pound Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– 1 tablespoon fresh dill, finely chopped
– 1 teaspoon sea salt flakes

Instructions

1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and thinly sliced celery, sautéing for 5-7 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
4. Sprinkle the all-purpose flour over the vegetables, stirring constantly for 2 minutes to create a pale golden roux.
5. Gradually whisk in the fish stock until fully incorporated and no lumps remain.
6. Add the diced Yukon Gold potatoes, smoked paprika, and freshly ground black pepper, bringing the mixture to a gentle simmer.
7. Reduce heat to medium-low, cover, and cook for 12-15 minutes until potatoes are fork-tender.
8. Pour in the heavy cream while stirring continuously to maintain emulsion.
9. Gently fold in the drained and flaked wild-caught red salmon, being careful not to break up the large chunks.
10. Simmer uncovered for 3-4 minutes until heated through, then remove from heat.
11. Stir in the finely chopped fresh dill and sea salt flakes until evenly distributed.
12. Ladle the chowder into warmed bowls and serve immediately. On chilly evenings, this chowder develops the most luxurious creamy texture that clings to every spoonful. The rich salmon flakes melt into the velvety base while the smoked paprika adds a subtle warmth that lingers. Try serving it in hollowed sourdough boules for an impressive presentation that soaks up every last drop.

Spicy Canned Red Salmon Tacos

Aren’t you tired of the same old taco fillings? These spicy canned red salmon tacos are about to become your new weeknight hero. They come together in minutes but deliver restaurant-quality flavor that’ll impress even the pickiest eaters.

Ingredients

• 2 (6-ounce) cans wild-caught red salmon, drained and flaked
• 8 (6-inch) stone-ground corn tortillas
• 2 tablespoons cold-pressed avocado oil
• 1 medium red onion, finely diced
• 3 cloves garlic, microplaned
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1 lime, cut into 8 wedges
• 1/2 cup crumbled cotija cheese
• 1/4 cup Mexican crema

Instructions

1. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles immediately.
2. Add 1 tablespoon of cold-pressed avocado oil to the heated skillet, swirling to coat the surface evenly.
3. Sauté the finely diced red onion for 3-4 minutes until translucent and slightly caramelized at the edges.
4. Add the microplaned garlic and cook for 45 seconds until fragrant but not browned.
5. Stir in the minced chipotle peppers in adobo sauce, smoked paprika, and ground cumin, toasting the spices for 30 seconds to release their essential oils.
6. Gently fold in the drained and flaked wild-caught red salmon, being careful not to break up the larger flakes.
7. Cook the salmon mixture for 2-3 minutes until heated through and the flavors have melded.
8. Remove the salmon mixture from the skillet and transfer to a serving bowl.
9. Wipe the skillet clean with a paper towel and return to medium heat.
10. Lightly brush both sides of each stone-ground corn tortilla with the remaining avocado oil using a pastry brush.
11. Heat the tortillas one at a time in the dry skillet for 45-60 seconds per side until pliable and lightly charred in spots.
12. Keep the warmed tortillas wrapped in a clean kitchen towel to maintain their warmth and flexibility.
13. Spoon the spicy salmon mixture evenly among the warmed tortillas.
14. Garnish each taco with roughly chopped fresh cilantro leaves and crumbled cotija cheese.
15. Drizzle Mexican crema over the assembled tacos in a zigzag pattern.
16. Serve immediately with lime wedges for squeezing over the top.

Vibrant and satisfying, these tacos offer a beautiful contrast between the firm, flaky salmon and the creamy toppings. The smoky heat from the chipotle builds gradually while the fresh lime cuts through the richness perfectly. Try serving them with quick-pickled red onions or avocado slices for extra texture and color that makes every bite exciting.

Canned Red Salmon and Rice Stuffed Peppers

Diving into your pantry for a quick weeknight dinner? These stuffed peppers transform simple canned salmon and rice into something truly special. You’ll love how the flavors meld together while the peppers become perfectly tender.

Ingredients

– 4 large bell peppers, halved lengthwise and seeded
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 (6-ounce) cans wild-caught red salmon, drained and flaked
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– 1/2 cup vegetable broth
– 1/4 cup freshly grated Parmigiano-Reggiano
– 2 tablespoons unsalted butter
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon fine sea salt

Instructions

1. Preheat your oven to 375°F.
2. Bring 2 cups of water to a rolling boil in a medium saucepan.
3. Add the rinsed rice to the boiling water and reduce heat to low.
4. Cover the saucepan and simmer the rice for 18 minutes until tender.
5. Heat olive oil in a large skillet over medium heat until shimmering.
6. Sauté the diced onion for 5 minutes until translucent.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Flake the drained salmon into the skillet, breaking up any large pieces.
9. Stir in the smoked paprika, black pepper, and sea salt.
10. Fold the cooked rice into the salmon mixture until evenly combined.
11. Pour in the vegetable broth and simmer for 2 minutes to absorb liquid.
12. Arrange the pepper halves cut-side up in a 9×13-inch baking dish.
13. Spoon the salmon-rice mixture evenly into each pepper half, packing gently.
14. Sprinkle the grated Parmigiano-Reggiano over the stuffed peppers.
15. Dot the tops with small pieces of unsalted butter.
16. Pour 1/2 cup of water into the bottom of the baking dish around the peppers.
17. Cover the dish tightly with aluminum foil.
18. Bake at 375°F for 30 minutes until peppers are tender when pierced with a fork.
19. Remove the foil and bake for an additional 10 minutes until cheese is golden.
20. Let the peppers rest for 5 minutes before serving.

Here’s why this dish shines: the salmon stays moist and flaky while the rice absorbs all the savory flavors. That final blast of heat gives the cheese a beautiful golden crust that contrasts wonderfully with the tender peppers. Try serving these with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Canned Red Salmon Alfredo Pizza

Ever find yourself staring at that can of salmon in your pantry, wondering how to transform it into something extraordinary? You’re about to turn simple ingredients into a gourmet pizza that’ll have everyone asking for seconds. This canned red salmon Alfredo pizza combines convenience with restaurant-quality flavors in the most delicious way.

Ingredients

– 1 pound store-bought pizza dough, room temperature
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmigiano-Reggiano
– 2 cloves garlic, microplaned
– 1/4 teaspoon freshly grated nutmeg
– 1 (14.75 ounce) can wild-caught red salmon, drained and flaked
– 1 cup whole milk mozzarella, freshly shredded
– 2 tablespoons unsalted butter
– 1 tablespoon extra virgin olive oil
– 1/4 cup fresh parsley, finely chopped
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon fine sea salt

Instructions

1. Position one oven rack in the lower third and another in the upper third of your oven, then preheat to 475°F for 30 minutes.
2. Lightly flour your work surface and roll the pizza dough into a 12-inch circle, creating a slightly thicker crust edge.
3. Transfer the dough to a pizza stone or baking sheet dusted with cornmeal to prevent sticking.
4. In a small saucepan over medium-low heat, melt the unsalted butter until foamy but not browned.
5. Add the microplaned garlic to the butter and sauté for 45 seconds until fragrant but not colored.
6. Pour in the heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
7. Whisk in the freshly grated Parmigiano-Reggiano until completely melted and the sauce coats the back of a spoon.
8. Stir in the freshly grated nutmeg and remove from heat—the nutmeg will enhance the cream’s natural sweetness.
9. Spread the Alfredo sauce evenly over the pizza dough, leaving a 1-inch border for the crust.
10. Evenly distribute the flaked wild-caught red salmon over the sauce.
11. Sprinkle the freshly shredded whole milk mozzarella in an even layer across the pizza.
12. Drizzle the extra virgin olive oil over the cheese and sprinkle with fine sea salt.
13. Bake on the lower oven rack for 12-14 minutes until the crust is golden and crisp on the bottom.
14. Transfer to the upper rack and bake for 2-3 minutes until the cheese is bubbly and lightly spotted with brown.
15. Remove from oven and let rest for 3 minutes—this allows the cheese to set for cleaner slicing.
16. Garnish with freshly chopped parsley and cracked black pepper just before serving.

Fresh from the oven, this pizza delivers a perfect contrast between the crisp, chewy crust and the luxurious, creamy Alfredo base. The wild-caught salmon adds substantial flavor that stands up beautifully to the rich sauce, while the fresh parsley provides a bright, herbal finish. For an extra touch, serve with lemon wedges to squeeze over each slice—the acidity cuts through the richness beautifully.

Canned Red Salmon Dip with Fresh Herbs

Very few things beat a quick, impressive dip when you’re hosting or just craving something special. You’ll love how this canned red salmon dip comes together in minutes but tastes like you spent hours in the kitchen. It’s perfect for last-minute gatherings or when you want to treat yourself to something delicious.

Ingredients

• 1 (14.75 oz) can wild-caught red salmon, drained and flaked
• 8 oz full-fat cream cheese, softened to room temperature
• 1/2 cup crème fraîche
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup finely minced fresh dill
• 2 tbsp chopped fresh chives
• 1 tsp freshly grated lemon zest
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground white pepper
• 1/4 tsp fine sea salt

Instructions

1. Place the softened cream cheese in a medium mixing bowl and beat with a hand mixer on medium speed for 1 minute until smooth and creamy.
2. Add the crème fraîche and continue mixing for 30 seconds until fully incorporated and the mixture appears uniform.
3. Fold in the drained, flaked red salmon using a rubber spatula, being careful to maintain some texture in the fish.
4. Stir in the freshly squeezed lemon juice and freshly grated lemon zest until evenly distributed throughout the mixture.
5. Add the finely minced fresh dill and chopped fresh chives, gently folding to distribute the herbs evenly.
6. Sprinkle in the smoked paprika, freshly ground white pepper, and fine sea salt, then mix gently until all seasonings are fully incorporated.
7. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the dip to firm up slightly.
8. Transfer the chilled dip to a serving bowl and garnish with additional fresh herbs and a light dusting of smoked paprika before serving.

Not only does this dip boast a wonderfully creamy texture with pleasant flaky bits of salmon, but the bright citrus notes from the fresh lemon zest perfectly complement the rich, smoky fish. The combination of fresh dill and chives adds an herbal freshness that makes this dip incredibly versatile—try spreading it on toasted baguette slices or using it as an elegant filling for cherry tomato cups.

Canned Red Salmon and Spinach Frittata

Tired of the same old breakfast routine? This canned red salmon and spinach frittata is your new weekend hero. You’ll love how effortlessly it comes together while tasting impressively gourmet.

Ingredients

• 6 pasture-raised eggs, lightly beaten
• 1 (6-ounce) can wild-caught red salmon, drained and flaked
• 2 cups fresh baby spinach leaves
• 1/4 cup heavy cream
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons clarified butter
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/8 teaspoon smoked paprika

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Heat 2 tablespoons of clarified butter in a 10-inch oven-safe skillet over medium heat until it shimmers, about 2 minutes.
3. Add 2 cups of fresh baby spinach leaves and sauté until just wilted, approximately 1-2 minutes.
4. Tip: Wilt the spinach quickly to preserve its vibrant green color and prevent excess moisture release.
5. In a medium bowl, whisk together 6 lightly beaten pasture-raised eggs, 1/4 cup heavy cream, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly cracked black pepper, and 1/8 teaspoon smoked paprika until fully incorporated.
6. Gently fold in the flaked canned red salmon and 1/4 cup grated Parmigiano-Reggiano cheese.
7. Pour the egg mixture evenly over the wilted spinach in the skillet.
8. Cook undisturbed on the stovetop for 4-5 minutes until the edges begin to set.
9. Tip: Resist stirring to allow a golden crust to form on the bottom.
10. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the center is fully set and the top is lightly golden.
11. Tip: Check for doneness by inserting a knife in the center—it should come out clean.
12. Remove from oven and let rest for 3 minutes before slicing.

Notably creamy from the heavy cream and packed with savory salmon, this frittata boasts a beautiful contrast between the tender egg base and slightly crisp edges. Serve it warm with a dollop of crème fraîche or cool slices make fantastic picnic fare—the flavors deepen beautifully when allowed to rest.

Tangy Canned Red Salmon Wraps

Oh, you know those days when you need something satisfying but don’t want to spend hours in the kitchen? These tangy canned red salmon wraps are your new go-to—they come together in minutes but taste like you put way more effort in. Perfect for busy weeknights or last-minute lunches that still feel special.

Ingredients

– 2 (6-ounce) cans wild-caught red salmon, drained and flaked
– 1/2 cup full-fat Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup finely diced red onion
– 2 tablespoons chopped fresh dill
– 1 teaspoon Dijon mustard
– 1/4 teaspoon freshly ground black pepper
– 4 large whole-wheat tortillas
– 2 cups baby arugula

Instructions

1. Place the drained and flaked wild-caught red salmon in a medium mixing bowl.
2. Add the full-fat Greek yogurt, freshly squeezed lemon juice, finely diced red onion, chopped fresh dill, Dijon mustard, and freshly ground black pepper to the bowl.
3. Gently fold all ingredients together until fully incorporated, being careful not to overmix and break down the salmon flakes too much.
4. Lay the whole-wheat tortillas flat on a clean work surface.
5. Divide the baby arugula evenly among the tortillas, creating a base layer in the center of each.
6. Spoon the salmon mixture evenly over the arugula on each tortilla, leaving a 1-inch border around the edges.
7. Fold the bottom edge of each tortilla up over the filling, then fold in the sides tightly.
8. Roll each wrap away from you, applying gentle pressure to create a secure cylinder shape.
9. Slice each wrap diagonally in half with a sharp serrated knife for clean cuts that won’t tear the tortilla.

Let these wraps shine with their creamy, tangy filling against the peppery arugula and sturdy whole-wheat tortilla. The bright lemon and dill really make the rich salmon pop—try serving them with pickle spears and potato chips for that perfect crunch contrast.

Hearty Canned Red Salmon Stew

Mmm, there’s something so comforting about a one-pot meal that comes together with pantry staples. You’ll love how this canned salmon stew transforms simple ingredients into a deeply satisfying dinner that feels both nourishing and indulgent.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced into ¼-inch pieces
• 2 stalks celery, diced into ¼-inch pieces
• 4 cups unsalted chicken stock
• 1 pound Yukon Gold potatoes, peeled and cubed into ½-inch pieces
• 2 (14.5-ounce) cans red salmon, drained and flaked
• 1 cup heavy cream
• 2 tablespoons fresh dill, finely chopped
• 1 teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• 1 teaspoon kosher salt

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté until translucent, approximately 5 minutes.
3. Stir in 3 cloves minced garlic and cook until fragrant, 30 seconds.
4. Add 2 diced carrots and 2 diced celery stalks, cooking until slightly softened, 4-5 minutes.
5. Pour in 4 cups unsalted chicken stock, scraping any browned bits from the bottom of the pot.
6. Add 1 pound cubed Yukon Gold potatoes and bring to a boil.
7. Reduce heat to maintain a simmer and cook until potatoes are fork-tender, 12-15 minutes.
8. Gently fold in 2 cans flaked red salmon, being careful not to break up the chunks too much.
9. Stir in 1 cup heavy cream, 2 tablespoons fresh dill, 1 teaspoon smoked paprika, ½ teaspoon black pepper, and 1 teaspoon kosher salt.
10. Simmer for 5 minutes to allow flavors to meld, stirring occasionally.
11. Remove from heat and let rest for 3 minutes before serving.

The stew develops a creamy, velvety texture while the potatoes maintain their shape beautifully. Flaky salmon pieces distribute evenly throughout, creating pockets of rich flavor in every spoonful. For an elegant presentation, garnish with extra fresh dill and serve alongside crusty artisan bread for dipping into the luxurious broth.

Canned Red Salmon and Potato Patties

Just when you need a quick, satisfying meal that feels homemade, these salmon patties come to the rescue. They’re perfect for using up pantry staples and come together in minutes for a comforting dinner everyone will love.

Ingredients

• 2 (6-ounce) cans wild-caught red salmon, drained and flaked
• 1½ cups Yukon Gold potatoes, boiled and mashed
• ¼ cup finely minced yellow onion
• 2 tablespoons fresh dill, finely chopped
• 1 large pasture-raised egg, lightly beaten
• ¼ cup panko breadcrumbs
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly ground black pepper
• ¼ cup clarified butter
• 2 tablespoons grapeseed oil

Instructions

1. Combine flaked salmon, mashed potatoes, minced onion, chopped dill, beaten egg, panko, Dijon mustard, smoked paprika, and black pepper in a large mixing bowl.
2. Mix ingredients thoroughly until fully incorporated, being careful not to overwork the mixture.
3. Divide the mixture into 6 equal portions using a ⅓-cup measuring scoop for consistent sizing.
4. Shape each portion into ¾-inch thick patties, pressing firmly enough to hold together but maintaining a light texture.
5. Heat clarified butter and grapeseed oil in a large cast-iron skillet over medium heat until shimmering but not smoking (approximately 350°F).
6. Carefully place patties in the hot skillet, leaving 1 inch between each for proper browning.
7. Cook patties for 4-5 minutes until the bottoms develop a deep golden-brown crust that releases easily from the pan.
8. Flip patties using a thin-edged spatula and cook for another 4-5 minutes until the second side achieves the same golden-brown color.
9. Transfer cooked patties to a wire rack set over a baking sheet to maintain crispness on all sides.

Vibrantly golden and crisp on the outside, these patties reveal a tender, flaky interior with the rich flavor of salmon balanced by earthy potatoes and fresh dill. Serve them atop mixed greens with lemon wedges for a bright lunch, or stack them on toasted brioche buns with herb aioli for an elevated sandwich experience.

Canned Red Salmon Sushi Rolls

You know those days when you want something fancy but don’t have hours to spend in the kitchen? Canned red salmon sushi rolls are your new best friend—they’re surprisingly elegant, packed with flavor, and come together in no time.

Ingredients

• 2 cups sushi rice, rinsed until water runs clear
• 2 ¼ cups filtered water
• ¼ cup seasoned rice vinegar
• 1 (14.75 oz) can wild-caught red salmon, drained and flaked
• 2 tbsp Kewpie mayonnaise
• 1 tsp fresh lemon juice
• 4 sheets nori (toasted seaweed)
• 1 medium English cucumber, julienned
• 1 ripe avocado, thinly sliced
• 2 tbsp toasted sesame seeds
• Low-sodium soy sauce, for serving
• Pickled ginger, for serving
• Wasabi paste, for serving

Instructions

1. Combine rinsed sushi rice and filtered water in a heavy-bottomed saucepan.
2. Bring to a boil over high heat, then immediately reduce heat to low and cover with a tight-fitting lid.
3. Simmer for 18 minutes without removing the lid.
4. Remove from heat and let stand, covered, for 10 minutes to steam.
5. Transfer cooked rice to a large wooden or glass bowl.
6. Drizzle seasoned rice vinegar over the hot rice.
7. Using a cutting motion with a rice paddle, fold vinegar into rice while fanning to cool it to room temperature. Tip: Fanning helps achieve the perfect glossy texture and prevents mushiness.
8. In a separate bowl, combine flaked red salmon, Kewpie mayonnaise, and fresh lemon juice.
9. Mix gently until just combined.
10. Place one nori sheet shiny-side down on a bamboo sushi mat.
11. Spread ½ cup seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
12. Sprinkle ½ tablespoon toasted sesame seeds over the rice.
13. Arrange one-quarter of the salmon mixture in a horizontal line across the bottom third of the rice.
14. Top with julienned cucumber and avocado slices. Tip: Keep fillings compact to prevent tearing when rolling.
15. Lift the bottom edge of the mat and nori, rolling away from you while applying gentle pressure.
16. Continue rolling until the seam meets the rice, then squeeze gently to seal.
17. Repeat with remaining ingredients to make 4 rolls.
18. Using a very sharp knife dipped in water, slice each roll into 8 even pieces. Tip: Clean the knife between cuts for pristine edges.
19. Arrange pieces on a serving platter.
20. Serve immediately with low-sodium soy sauce, pickled ginger, and wasabi paste.

Get ready for that perfect balance of creamy salmon against the tangy rice and crisp vegetables. The nori adds that satisfying crunch that makes each bite texturally exciting—try serving these with a crisp sake or an ice-cold lager for the ultimate easy entertaining move.

Canned Red Salmon and Quinoa Salad

Wondering what to make with that can of salmon sitting in your pantry? This vibrant quinoa salad comes together in minutes and delivers restaurant-quality flavors. You’ll love how the rich salmon pairs with the nutty quinoa and crisp vegetables.

Ingredients

– 1 cup tri-color quinoa, rinsed
– 2 cups filtered water
– 1 (14.75 oz) can wild-caught red salmon, drained and flaked
– ½ cup English cucumber, finely diced
– ⅓ cup red onion, brunoise cut
– ¼ cup extra virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– 1 tbsp Dijon mustard
– 1 tsp raw honey
– ½ tsp sea salt flakes
– ¼ tsp freshly cracked black pepper
– 2 tbsp fresh dill, chiffonade

Instructions

1. Combine 1 cup rinsed tri-color quinoa and 2 cups filtered water in a medium saucepan.
2. Bring to a rolling boil over high heat, then immediately reduce to a gentle simmer.
3. Cover and cook for 15 minutes until all liquid is absorbed and quinoa grains display visible spirals.
4. Spread cooked quinoa in a thin layer on a baking sheet to cool completely to room temperature, about 20 minutes.
5. Whisk together ¼ cup extra virgin olive oil, 2 tbsp freshly squeezed lemon juice, 1 tbsp Dijon mustard, and 1 tsp raw honey in a small bowl until emulsified.
6. Season the dressing with ½ tsp sea salt flakes and ¼ tsp freshly cracked black pepper.
7. Gently fold the cooled quinoa with the flaked wild-caught red salmon in a large mixing bowl.
8. Incorporate ½ cup finely diced English cucumber and ⅓ cup brunoise-cut red onion.
9. Pour the prepared dressing over the salad mixture and toss gently to coat all components evenly.
10. Fold in 2 tbsp chiffonade-cut fresh dill just before serving.

Getting the perfect bite means you’ll experience the flaky salmon against the slightly chewy quinoa. The crisp cucumber provides refreshing contrast while the honey-mustard dressing ties everything together beautifully. Try serving it in butter lettuce cups for an elegant lunch presentation or pack it for a satisfying picnic.

Mediterranean Canned Red Salmon Flatbread

Remember those days when you want something delicious but don’t have hours to spend in the kitchen? This Mediterranean canned red salmon flatbread comes together in minutes but tastes like you put in way more effort. You’ll love how the briny salmon pairs with creamy toppings on that crispy flatbread base.

Ingredients

• 1 large (12-inch) pre-baked flatbread
• 1 (6-ounce) can wild-caught red salmon, drained and flaked
• 1/2 cup whole-milk Greek yogurt
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh dill
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup thinly sliced red onion
• 2 tablespoons brined capers, drained
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon fine sea salt

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Place the pre-baked flatbread directly on the oven rack and bake for 3-4 minutes until lightly crisped. Tip: Baking directly on the rack ensures even crisping without steaming the bottom.
3. Remove the flatbread from the oven using oven mitts and transfer to a cutting board.
4. Brush the entire surface of the flatbread with 1 tablespoon of extra-virgin olive oil using a pastry brush.
5. In a medium mixing bowl, combine the flaked red salmon, Greek yogurt, crumbled feta cheese, chopped fresh dill, and freshly squeezed lemon juice.
6. Fold the ingredients together gently with a rubber spatula until just combined. Tip: Avoid overmixing to maintain distinct textures in the salmon mixture.
7. Spread the salmon mixture evenly over the prepared flatbread, leaving a 1/2-inch border around the edges.
8. Scatter the thinly sliced red onion and drained capers evenly over the salmon mixture.
9. Drizzle the remaining 1 tablespoon of extra-virgin olive oil over the entire flatbread.
10. Season with fine sea salt and freshly ground black pepper.
11. Return the flatbread to the oven and bake for 8-10 minutes until the edges are golden brown and the toppings are heated through.
12. Remove from the oven and let rest for 2 minutes before slicing. Tip: Letting it rest briefly makes cleaner slices and allows flavors to meld.
13. Slice into 8 wedges using a pizza cutter or sharp knife.

Unbelievably, that crispy flatbread base holds up beautifully against the creamy salmon topping without getting soggy. You get this fantastic contrast between the briny capers, rich salmon, and bright lemon-dill notes that just works. Try serving it alongside a simple arugula salad for a complete meal that feels way fancier than the effort required.

Warm Canned Red Salmon and Bean Salad

Warm canned red salmon and bean salad is one of those brilliant pantry meals that comes together in minutes but tastes like you put in way more effort. You get that gorgeous pink salmon, creamy beans, and bright herbs all working together in perfect harmony. It’s the kind of dish that makes weeknight dinners feel special without any fuss.

Ingredients

• 2 (5-ounce) cans wild-caught red salmon, drained and flaked
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly cracked black pepper

Instructions

1. Heat a medium skillet over medium heat for 2 minutes until the surface feels warm when you hover your hand above it.
2. Add 1 tablespoon of extra-virgin olive oil to the skillet, swirling to coat the bottom evenly.
3. Sauté the finely diced red onion for 3-4 minutes until translucent but not browned, stirring frequently with a wooden spoon.
4. Add the rinsed and drained cannellini beans to the skillet, cooking for 2 minutes until warmed through.
5. Gently fold in the drained and flaked wild-caught red salmon, heating for 1 minute just to combine—be careful not to break up the salmon too much.
6. Transfer the warm salmon and bean mixture to a medium mixing bowl.
7. In a small bowl, whisk together the remaining 2 tablespoons of extra-virgin olive oil, freshly squeezed lemon juice, and Dijon mustard until emulsified.
8. Pour the dressing over the salmon and bean mixture, tossing gently to coat all components evenly.
9. Fold in the chopped fresh dill, kosher salt, and freshly cracked black pepper until just incorporated.

Really, the magic here is in the textures—flaky salmon against creamy beans with that bright pop of fresh herbs. The lemon-Dijon dressing cuts through the richness beautifully, making it feel light yet satisfying. Try serving it over toasted sourdough or alongside roasted vegetables for a complete meal that’s anything but ordinary.

Canned Red Salmon and Vegetable Stir-Fry

Keeping dinner simple doesn’t mean sacrificing flavor, and this canned red salmon stir-fry proves just that. You’ll love how quickly it comes together on busy weeknights while still feeling like a proper, nourishing meal. Let’s get that skillet sizzling!

Ingredients

• 2 tablespoons cold-pressed avocado oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger root
• 1 red bell pepper, julienned
• 2 cups broccoli florets
• 1 cup snap peas, trimmed
• 2 (6-ounce) cans wild-caught red salmon, drained
• 3 tablespoons tamari
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 scallions, bias-cut
• 1 tablespoon toasted sesame seeds

Instructions

1. Heat avocado oil in a large wok or cast-iron skillet over medium-high heat until it shimmers, about 90 seconds.
2. Add thinly sliced yellow onion and sauté until translucent and edges begin to caramelize, approximately 4-5 minutes.
3. Stir in minced garlic and freshly grated ginger, cooking until fragrant, about 30 seconds—be careful not to burn the garlic.
4. Add julienned red bell pepper and broccoli florets, stir-frying until peppers soften and broccoli turns bright green, about 3-4 minutes.
5. Tip: Keep vegetables moving constantly to ensure even cooking and prevent steaming.
6. Incorporate trimmed snap peas and continue stir-frying for 2 minutes until peas are tender-crisp.
7. Gently fold in drained wild-caught red salmon, breaking it into large flakes with your spatula.
8. Tip: Handle the salmon delicately to maintain its texture rather than mashing it completely.
9. Pour tamari and rice vinegar around the edges of the wok, allowing them to sizzle and reduce slightly.
10. Drizzle toasted sesame oil over the mixture and toss everything to combine thoroughly.
11. Remove from heat and garnish with bias-cut scallions and toasted sesame seeds.
12. Tip: Toasting sesame seeds in a dry pan beforehand enhances their nutty flavor significantly.

Unbelievably satisfying, this stir-fry delivers flaky salmon that holds its shape against crisp-tender vegetables in every bite. The tamari creates a savory umami base that lets the natural sweetness of the peppers and snap peas shine through. Try serving it over cauliflower rice for a grain-free option, or wrap it in butter lettuce cups for a refreshing handheld meal.

Conclusion

Ready to transform that pantry staple into something spectacular? These 35 canned red salmon recipes prove how versatile and delicious this affordable ingredient can be. Whether you’re whipping up a quick lunch or planning a special dinner, there’s something here for every craving. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share this roundup on Pinterest for fellow food lovers!