canned SALMON recipes with pizzazz

Transform the humdrum canned SALMON with enthusiasm.
From simple spreads, pattie cakes as well as into a versatile baked loaf.

Salmon loaf slices within an all dressed pita bread.

The holiday binging is finally done with and the sugar highs are starting to subside.
Well, at least I hope they have or else trouble will come knocking.
I for one have been having a difficult time getting back to a healthier routine.
The fridge has a few less vegetables, however, thank goodness the pantry…
is stockpiled with good intentions like holding canned salmon.

Due to high concentrations of omega-3 fatty acids…
salmon has become quite the popular protein. 

Canned salmon offers an added benefit since the bones…
are left intact to deliver a generous dose of calcium.

Of course, it doesn't stop there…
vitamin B12, vitamin D, selenium and phosphorus chime in with a healthy dose.

With so many varieties out there, it becomes difficult to choose. 
I tend to lean towards the 'Sockeye' variety, especially from the colder waters of Alaska.  
In addition, I carefully select brands that package their salmon in BPA-free cans. 

Canned salmon is not only easy to stock and use…
it's surprisingly welcomed as an added ingredient to several special meals.

A while ago, I had shared my canned Salmon pattie cakes:
FISH cakes ‘ Croquettes ’ with 2 optional Yogurt SAUCES


Salmon Avocado mousse on a bed of escarole and radicchio lettuce.

…and also shared my delectable:
Salmon Avocado mousse spread mix

PRINTER version

. 1 can (7.5 oz. /213 g) ‘sockeye’ salmon, well drained 
(or fresh cooked  salmon~ 3/4 cup/ 210g)
. 1 ripe avocado
. 1 tsp. (5ml) rice vinegar (or lemon)
. 1 tsp. (5ml) Dijon mustard
. 1/8 cup (30ml) plain yogurt
. 1 Tbsp. (15ml) e.v.Olive oil
. 1/4 tsp. (1.25ml) each: sea salt and granulated garlic powder
. 1/4 tsp. (1.25ml) each of dried herbs: Basil, Marjoram, Tarragon

1. Mash all the ingredients together until a smooth consistency.
2. Serve in the center of the platter of mixed lettuce and fresh basil.


Also used the above recipe to blend into this:
Lentil Wild Rice Salmon mix
Note: skipped the avocado and added some cooked lentils and wild rice.


Here are more recipes that I tend to depend on frequently.

Salmon Wild Rice pattie cakes
‘Croquettes’... served with a Tartar style sauce
yields 8-9 medium patties

PRINTER version

(American measures)

. 1 can (7.5 oz. /213 g) ‘sockeye’ salmon, well drained 
(or fresh cooked  salmon~ 3/4 cup/ 210g)
. 1-1/2 cups cooked, Wild rice*, packed
. 2 xLarge eggs
. 1 Tbsp. low-sodium Soy sauce
. 1 Tbsp. e.v.Olive oil
. 1/2 tsp. sea salt
. 1/2 tsp. granulated garlic powder
. 1/2 tsp. dried tarragon
. 1 small carrot, finely grated
. 1/4 cup fresh ‘Italian’ flat parsley leaves, chopped
. 1/4 cup fresh dill fronds, chopped
. 1/4 cup chickpea flour (regular flour is fine)
. 1/4 cup unsweetened, shredded coconut

* Rule of thumb: 1 cup of uncooked Wild rice renders about 4 cups cooked.
.  Cooking method: In a medium saucepan, boil 5 cups of water.  Add in the rice.  
When there is a surface boil, lower the heat to LOW-MEDIUM and cook for 25 minutes.  Shut the heat.  
Cover and let it rest for a little while.  Drain and fluff with a fork.

Although, not absolutely necessary...it’s best to prepare this mixture ahead of time.  The flavours and textures will bind better together.

1. In a large bowl, whisk together the egg, soy sauce, oil, seasoning, carrot and fresh herbs together.
2. Add in and mash the salmon into the egg mixture.  Then, add in the rice and mix well.
3. Add in the flour and coconut.  Combine fully and pat the mixture down into the bowl. 
4. Cover with a plastic wrap and refrigerate for a minimum of 1 hour or overnight.
. Pre-heat the oven at 375F.  Position the rack on the 2nd level from the bottom.  Prepare a large, silicone mat or parchment lined baking pan.
5. With the aid of a regular ice-cream scoop, make, packed and leveled portions.  Gently, extract onto the pan.  Lightly flatten into 3 inch medium patties.
... Baking method:
6. BAKE the patties for 20 minutes to then close the heat and leave them in for another 10 minutes.  They are ready to eat right away.
... OPTIONAL ... Cooking / frying method:
. 6 Tbsps. frying oil (divided in 2 portions):
. In a large skillet, heat a little olive oil combined with grapeseed oil at MEDIUM-HIGH.  Add the patties and cook them about 3 minutes per side or until golden brown.  Once cooked, transfer them on the prepared rack and paper towel to extract any undesirable grease.   REPEAT with the remaining oil and patties.

. Serve as is or with your sauce of choice.  These can be frozen and then re-warmed at very low heat.


Salmon Potato White Bean loaf
makes one (5x9 inch / 13x23cm) loaf

PRINTER version

(American / Metric measures)

. 1 xLarge egg
. 1 Tbsp. (15ml) grain mustard
. 2 tsps. (10ml) Balsamic vinegar
. 1/2 tsp. (2.5ml) sea salt
. 1/4 tsp. (1.25ml) granulated Garlic powder
. 1/4 tsp. (1.25ml) each of dried herbs: Basil, Marjoram, Tarragon
. 1 can ( 7.5 oz. / 213g) 'sockeye' salmon, drained
    (or fresh cooked salmon~ 3/4 cup / 210g)
. 1 cup (210g) mashed potatoes
. 1 cup (200g) cooked white beans *
. 1 cup (60g) dry bread crumbs
. 1/4 cup (40g) roasted almonds, crushed
. 1/4 cup (40g) sun flower seeds
. 1/4 cup (15g) ground flaxseed or Chia or Hemp seeds

* The beans can be replaced by cooked, steel-cut oats.

. Pre-heat the oven to 350F/180C/Gas4.  Position the rack in the center of the oven.  Oil an oven-proof standard size loaf dish.
1. In a medium-large bowl, beat together the ingredients from Part-1.
2.  Afterwards, add and combine the rest of the ingredients from Part-2.
3. Spoon the mix into the prepared, oiled oven-proof dish.  Smoothen the surface and flatten to compress.  Cover it with an aluminium foil.
4. BAKE for the initial 30 minutes.  Then, remove the foil and continue baking uncovered for another 30 minutes. 
5. Afterwards, let it cool for at least 15 minutes before passing a knife around the edges.  Then, place a flat surface over top and flip it while the loaf slowly falls out.  Slice thickly and serve.
. Can be enjoyed warm as well as cold.  Keeps refrigerated for about 5 days.  It can also be frozen in slices and plastic wrapped.  Place into a freezer container.
Serving suggestion:  Goes very well with any flavoured Onion jam or Yogurt based sauces.

Well, I guess after having put together this post, I could honestly say that...
I had not given enough credit to the simple canned salmon.  
I hope you'll try some of these recipes and adventure out based on them as well. 

May these meals bring you enough palate joy so that you won't need to raid the desserts table. 
Yes, I will try to take my own advice ;o)

Have a lovely week everyone,
Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.