Canned Salmon
Canned salmon is cooked salmon preserved in its own juices, typically sold with skin and soft, edible bones intact, offering an affordable, shelf-stable source of omega-3s and protein.
How to buy
Choose between pink salmon (milder, softer, more affordable) and sockeye or red salmon (deeper color, firmer texture, richer flavor). Check cans for dents, bulging, or rust, any of which can signal spoilage, and note that the small bones and skin are soft, calcium-rich, and safe to eat once mashed in.
How to store
Unopened cans keep in the pantry for several years past the printed date if stored in a cool, dry place. Once opened, transfer any unused salmon to a sealed container, refrigerate, and use within three days.
Culinary profile
- Flavor
- Rich and savory with a more pronounced salmon flavor than canned tuna, since the fat and skin stay in the can; sockeye tastes deeper and more robust than milder pink salmon.
- Texture
- Soft and flaky, with small bones that mash in easily for extra calcium and a tender bite; draining excess liquid keeps patties and salads from turning soggy.
- Aroma
- A savory, distinctly fishy smell, stronger than canned tuna because of its higher fat content.
How to prepare
- Drained and flaked — Broken apart for salads, sandwiches, or dips.
- Formed into patties — Mixed with egg and breadcrumbs and fried into salmon cakes.
- Mixed into salad — Combined with mayonnaise and seasonings for a quick salmon salad.
- Mashed with bones — Bones mashed in for added calcium in spreads and patties.
Classic dishes
American
- Salmon patties — Canned salmon mixed with egg and breadcrumbs, formed into patties and fried.
- Salmon salad sandwich — Flaked canned salmon mixed with mayonnaise and celery on bread.
- Salmon loaf — A baked loaf of canned salmon, breadcrumbs, and egg, a mid-century American classic.
- Salmon dip — Canned salmon blended with cream cheese and herbs for a party spread.
- Salmon chowder — A creamy chowder built on canned salmon, potatoes, and corn.
- Salmon-stuffed avocado — Halved avocados filled with a creamy canned salmon salad.
Italian
- Salmon pasta salad — Flaked canned salmon tossed with pasta, olive oil, and vegetables.
Mexican
- Salmon tacos — Flaked canned salmon seasoned and tucked into tacos with slaw.
Japanese
- Salmon rice bowl — Flaked canned salmon mixed with soy sauce and sesame over steamed rice.
- Salmon onigiri — Rice balls filled with seasoned, flaked canned salmon.
French
- Salmon quiche — A savory custard tart filled with flaked canned salmon and cheese.
- Salmon pâté — Canned salmon blended with butter or cream into a smooth spread.
Spanish
- Salmon croquettes — Mashed potato and canned salmon formed into croquettes, breaded and fried.
Caribbean
- Salmon fritters — Canned salmon mixed into a seasoned batter and fried into crisp fritters.
British & Irish
- Salmon and potato cakes — Mashed potato and canned salmon formed into cakes and pan-fried.
Substitutions
- Canned Tuna — Swap in equal amounts for a leaner, milder result, though canned salmon has more fat, more color, and a stronger fish flavor.