20 Delicious Simple Canned Salmon Recipes Easy to Make

Looking for a quick, nutritious, and utterly delicious meal solution? Canned salmon is your secret weapon! Perfect for busy weeknights or lazy weekends, these 20 easy recipes transform simple pantry staples into mouthwatering dishes. From cozy pasta bakes to fresh, zesty salads, there’s something for every taste and occasion. Dive in and discover how versatile canned salmon can be—your next favorite meal is just a page away!

Salmon Patties with Dill Sauce

These Salmon Patties with Dill Sauce are a delightful way to turn canned salmon into a gourmet meal, perfect for a quick dinner or a fancy brunch.

Ingredients

• 1 can (14.75 oz) salmon, drained and flaked
• 1/2 cup breadcrumbs
• 1 large egg, beaten
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup sour cream
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice

Instructions

1. In a large bowl, mix the salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper until well combined.
2. Form the mixture into 4 equal-sized patties.
3. Heat the olive oil in a large skillet over medium heat. Cook the patties for 4 minutes on each side, or until golden brown and crispy.
4. In a small bowl, whisk together the sour cream, fresh dill, and lemon juice to make the dill sauce.
5. Serve the salmon patties warm with a dollop of dill sauce on top.

The crispy exterior and creamy dill sauce create a perfect balance of textures and flavors that will impress any guest.

Tip: For an extra crispy patty, chill the formed patties in the fridge for 30 minutes before cooking.

Creamy Salmon Pasta

Dive into this creamy salmon pasta, a dish that combines rich flavors with a comforting texture, perfect for a cozy dinner at home.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 1 lb salmon fillet, skin removed and cut into chunks
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add salmon chunks and cook for 4 minutes, turning once, until just cooked through. Remove salmon from skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
4. Pour in heavy cream, Parmesan cheese, salt, and black pepper. Stir well and bring to a simmer. Cook for 3 minutes, stirring occasionally, until the sauce thickens slightly.
5. Return the cooked salmon to the skillet. Add the cooked fettuccine, fresh dill, and lemon juice. Gently toss everything together until well combined and heated through, about 2 minutes.

The magic of this dish lies in the delicate balance of creamy sauce and tender salmon, elevated by a hint of lemon and dill for a refreshing finish.

Tip: For an extra touch of elegance, garnish with additional dill and a sprinkle of Parmesan before serving.

Salmon Salad Sandwich

This Salmon Salad Sandwich is a refreshing twist on the classic, packed with flaky salmon and crisp veggies for a lunch that’s both satisfying and light.

Ingredients

• 1 can (14.75 oz) salmon, drained and flaked
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup diced celery
• 2 tbsp diced red onion
• 4 slices whole grain bread
• 4 leaves lettuce
• 4 slices tomato

Instructions

1. In a medium bowl, combine the flaked salmon, mayonnaise, lemon juice, salt, and black pepper. Mix gently until well combined.
2. Fold in the diced celery and red onion until evenly distributed throughout the salmon mixture.
3. Toast the whole grain bread slices until golden and crisp.
4. Layer 2 slices of toast with lettuce leaves and tomato slices.
5. Divide the salmon salad evenly between the sandwiches, topping the tomato slices.
6. Close the sandwiches with the remaining toast slices and cut in half if desired.

The crunch of fresh celery and onion against the creamy salmon salad makes every bite a delightful contrast of textures.

Tip: For an extra zing, add a sprinkle of dill or a dash of hot sauce to the salmon mixture.

Salmon and Avocado Toast

Start your morning with a twist on the classic avocado toast by adding perfectly cooked salmon for a protein-packed breakfast that’s as delicious as it is nutritious.

Ingredients

• 2 slices of whole grain bread
• 1 ripe avocado
• 4 oz smoked salmon
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 eggs (optional for topping)

Instructions

1. Toast the whole grain bread until golden and crispy.
2. In a small bowl, mash the avocado with lemon juice, sea salt, and black pepper until smooth.
3. Heat olive oil in a pan over medium heat and cook the smoked salmon for 2 minutes on each side, sprinkling with red pepper flakes halfway through.
4. Spread the mashed avocado evenly on the toasted bread slices.
5. Top each slice with the cooked salmon.
6. If desired, fry or poach the eggs and place one on top of each toast.

The creamy avocado and smoky salmon create a harmony of flavors that’s elevated by the slight heat from the red pepper flakes, making this dish a standout.

Tip: For an extra crunch, sprinkle some sesame seeds or chopped nuts on top before serving.

Salmon Fried Rice

Transform your leftover salmon into a flavorful and satisfying meal with this easy Salmon Fried Rice recipe, perfect for a quick weeknight dinner.

Ingredients

• 2 cups cooked white rice, chilled
• 1 cup cooked salmon, flaked
• 2 tablespoons vegetable oil
• 2 eggs, lightly beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, sliced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until fully cooked. Remove from the skillet and set aside.
2. Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the peas and carrots, cooking for 2 minutes until slightly softened.
3. Add the chilled rice to the skillet, breaking up any clumps. Stir-fry for 3 minutes until the rice is heated through.
4. Mix in the flaked salmon, scrambled eggs, and green onions. Pour over the soy sauce, sesame oil, and sprinkle with garlic powder, salt, and pepper. Stir-fry for another 2 minutes until everything is well combined and heated through.

The sesame oil and soy sauce create a rich umami flavor that pairs perfectly with the tender salmon, making this dish a standout. Tip: For the best texture, use rice that’s been chilled in the fridge overnight.

Salmon Quiche

This Salmon Quiche is a delightful twist on the classic, combining flaky salmon with a creamy, savory custard in a buttery crust. Perfect for brunch or a light dinner, it’s sure to impress.

Ingredients

• 1 pre-made pie crust (9-inch)
• 1 cup cooked salmon, flaked
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded Gruyère cheese
• 2 tablespoons chopped fresh dill
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9-inch pie dish and fit the pie crust into it, trimming any excess.
2. In a medium bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until well combined.
3. Spread the flaked salmon evenly over the bottom of the pie crust. Sprinkle the shredded Gruyère cheese and chopped dill over the salmon.
4. Pour the egg mixture over the salmon and cheese, ensuring it’s evenly distributed.
5. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Let it cool for 5 minutes before slicing.

The combination of Gruyère cheese and fresh dill elevates this quiche, offering a sophisticated flavor profile that’s surprisingly simple to achieve.

Tip: For an extra flaky crust, chill the pie dough for 30 minutes before baking.

Salmon and Cream Cheese Bagel

Start your morning with a luxurious twist on the classic bagel by topping it with creamy cheese and perfectly seasoned salmon.

Ingredients

• 1 everything bagel, sliced in half
• 2 tbsp cream cheese, softened
• 3 oz smoked salmon
• 1 tsp capers, drained
• 1/4 tsp freshly ground black pepper
• 1/4 tsp dried dill
• 1/4 red onion, thinly sliced

Instructions

1. Toast the everything bagel halves until golden and crisp, about 3 minutes in a toaster or under a broiler set to high.
2. Spread 1 tbsp of cream cheese on each bagel half.
3. Layer the smoked salmon evenly over the cream cheese.
4. Sprinkle the capers, black pepper, and dried dill over the salmon.
5. Top with thin slices of red onion.

The combination of the creamy cheese with the smoky salmon and the crunch of the bagel creates a symphony of textures and flavors that’s hard to resist.

Tip: For an extra zing, add a squeeze of lemon juice over the top before serving.

Salmon Nicoise Salad

This Salmon Nicoise Salad is a vibrant twist on the classic, combining perfectly seared salmon with crisp greens and a tangy dressing for a meal that’s as nutritious as it is delicious.

Ingredients

• 2 salmon fillets (6 oz each)
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup green beans, trimmed and blanched
• 1/4 cup Kalamata olives, pitted
• 2 hard-boiled eggs, quartered
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Season salmon fillets with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 4 minutes per side, or until golden and cooked through. Set aside.
2. In a large bowl, whisk together remaining olive oil, Dijon mustard, lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper to make the dressing.
3. Add mixed greens, cherry tomatoes, green beans, and Kalamata olives to the bowl. Toss gently to coat with the dressing.
4. Divide the salad between two plates. Top each with a salmon fillet and hard-boiled egg quarters.

The contrast of the warm, flaky salmon against the crisp, fresh vegetables makes this dish a standout. It’s a perfect balance of flavors and textures that feels indulgent yet light.

Tip: For an extra flavor boost, let the salmon rest for a few minutes after cooking before adding it to the salad. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

Salmon and Potato Cakes

These Salmon and Potato Cakes are a delightful twist on the classic, combining flaky salmon with creamy potatoes for a dish that’s both comforting and elegant.

Ingredients

• 1 lb cooked salmon, flaked
• 2 cups mashed potatoes, cooled
• 1/4 cup green onions, finely chopped
• 1 large egg, beaten
• 1/2 cup breadcrumbs
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine the flaked salmon, mashed potatoes, green onions, beaten egg, breadcrumbs, Dijon mustard, salt, and black pepper. Mix until well combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick.
3. Heat olive oil in a large skillet over medium heat. Add the patties and cook for 4-5 minutes on each side, until golden brown and crispy.
4. Transfer to a paper towel-lined plate to drain any excess oil.

The crispy exterior gives way to a tender, flavorful center, making these cakes a hit for both weeknight dinners and special occasions.

Tip: For an extra crispy texture, let the formed patties chill in the fridge for 30 minutes before cooking.

Salmon Chowder

Warm up with this creamy, comforting Salmon Chowder that’s packed with flavor and ready in under an hour. Perfect for those chilly evenings when you crave something hearty yet refined.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 lb salmon fillet, skin removed and cut into chunks
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried dill
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large pot, melt the 2 tbsp unsalted butter over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Stir in the diced potatoes and 3 cups chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
3. Add the 1 cup heavy cream, salmon chunks, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried dill. Simmer gently until the salmon is cooked through, about 10 minutes.
4. Stir in the 1/4 cup fresh parsley just before serving.

The secret to this chowder’s rich flavor? A splash of heavy cream melds beautifully with the tender salmon and potatoes, creating a luxurious texture that’s surprisingly easy to achieve.

Tip: For an extra touch of elegance, garnish each bowl with a sprinkle of fresh dill or a few capers.

Salmon and Spinach Stuffed Shells

Dive into the comfort of creamy, cheesy stuffed shells with a twist—succulent salmon and vibrant spinach make this dish a standout.

Ingredients

• 12 jumbo pasta shells
• 1 cup cooked salmon, flaked
• 1 cup fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package instructions; drain and set aside.
2. In a bowl, mix salmon, spinach, ricotta, Parmesan, egg, garlic powder, salt, and pepper until well combined.
3. Spread marinara sauce in the bottom of a baking dish. Stuff each shell with the salmon mixture and place in the dish.
4. Sprinkle mozzarella over the shells. Bake for 20 minutes, until cheese is bubbly and golden.

The combination of tender salmon and creamy ricotta stuffed inside pasta shells, topped with melted mozzarella, creates a dish that’s as satisfying to make as it is to eat.

Tip: For an extra crispy top, broil the shells for the last 2 minutes of baking.

Salmon and Cucumber Appetizers

These Salmon and Cucumber Appetizers are a refreshing bite that combines the richness of salmon with the crispness of cucumber, perfect for your next gathering.

Ingredients

• 1 large cucumber, sliced into 1/4-inch rounds
• 8 oz smoked salmon, thinly sliced
• 1/2 cup cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. In a small bowl, mix the cream cheese, fresh dill, lemon zest, black pepper, and salt until well combined.
2. Lay out the cucumber slices on a serving platter. Spread a thin layer of the cream cheese mixture on each cucumber slice.
3. Top each cucumber slice with a small piece of smoked salmon, folding it slightly for an elegant presentation.
4. Chill in the refrigerator for 15 minutes before serving to allow the flavors to meld.

The contrast between the creamy topping and the crunchy cucumber makes these appetizers irresistibly light yet satisfying.

Tip: For an extra touch of elegance, garnish each appetizer with a tiny sprig of dill or a sprinkle of lemon zest before serving.

Salmon and Egg Scramble

Start your morning with a protein-packed Salmon and Egg Scramble that’s as nutritious as it is delicious, perfect for a quick yet satisfying breakfast.

Ingredients

• 4 large eggs
• 1/2 cup cooked salmon, flaked
• 1 tbsp olive oil
• 1/4 cup diced red bell pepper
• 2 tbsp chopped green onions
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh dill, chopped

Instructions

1. Heat olive oil in a non-stick skillet over medium heat.
2. Add diced red bell pepper and cook for 2 minutes until slightly softened.
3. In a bowl, whisk eggs with salt and black pepper.
4. Pour the eggs into the skillet, stirring gently with a spatula.
5. When the eggs begin to set, add flaked salmon and chopped green onions, continuing to stir until the eggs are fully cooked but still moist.
6. Remove from heat and sprinkle with fresh dill before serving.

The combination of fluffy eggs and tender salmon creates a luxurious texture, while the dill adds a fresh, herby brightness that elevates the dish.

Tip: For an extra creamy scramble, add a tablespoon of cream cheese to the eggs before cooking.

Salmon and Asparagus Risotto

This Salmon and Asparagus Risotto is a creamy, dreamy dish that brings a touch of elegance to your weeknight dinners without any fuss.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken stock, warmed
• 1/2 cup dry white wine
• 1 lb salmon, skin removed and cut into chunks
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh dill, chopped

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in the Arborio rice, coating it with the oil, and toast for 1 minute. Pour in the white wine, stirring until absorbed.
3. Begin adding the warmed chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 20 minutes.
4. Add the salmon and asparagus to the risotto, cooking for an additional 5 minutes until the salmon is cooked through and the asparagus is tender.
5. Remove from heat and stir in the Parmesan cheese, butter, salt, and black pepper. Garnish with fresh dill before serving.

The magic of this dish lies in the perfect balance of creamy risotto with the fresh, flaky salmon and crisp asparagus, making every bite a delightful contrast of textures.

Tip: For an extra layer of flavor, try searing the salmon chunks lightly before adding them to the risotto.

Salmon and Sweet Potato Hash

Wake up to a hearty and colorful Salmon and Sweet Potato Hash that’s as nutritious as it is delicious, perfect for a weekend brunch or a quick weeknight dinner.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon butter
• 1/2 small red onion, diced
• 1/2 red bell pepper, diced
• 2 cups cooked salmon, flaked
• 2 tablespoons fresh dill, chopped
• 4 eggs

Instructions

1. Preheat a large skillet over medium heat. Add the olive oil, sweet potato, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and smoked paprika. Cook, stirring occasionally, for 10 minutes until the sweet potatoes are tender and slightly caramelized.
2. Push the sweet potatoes to one side of the skillet. Add the butter, red onion, and red bell pepper to the other side. Sauté for 3 minutes until the vegetables are softened.
3. Mix the vegetables with the sweet potatoes. Add the flaked salmon and fresh dill, gently stirring to combine. Cook for 2 minutes to warm through.
4. Create four wells in the hash. Crack an egg into each well. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
5. Season the eggs with the remaining salt and black pepper. Serve immediately.

The smoky paprika and fresh dill elevate this hash, while the runny egg yolks add a luxurious sauce to the dish.

Tip: For crispier sweet potatoes, spread them in a single layer in the skillet and resist stirring too often.

Salmon and Kale Caesar Wrap

Looking for a fresh twist on the classic Caesar? This Salmon and Kale Caesar Wrap packs a nutritious punch with a delightful crunch.

Ingredients

• 2 cups kale, stems removed and leaves chopped
• 1 lb salmon fillet, skin removed
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large whole wheat tortillas
• 1/2 cup croutons

Instructions

1. Preheat your oven to 375°F. Place the salmon on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 12-15 minutes, until the salmon flakes easily with a fork. Let it cool slightly, then break into chunks.
2. In a large bowl, toss the kale with Caesar dressing until evenly coated. Add the salmon chunks, Parmesan cheese, and croutons, gently mixing to combine.
3. Divide the mixture evenly among the tortillas, placing it in the center of each. Fold the sides of the tortillas over the filling, then roll tightly from the bottom up to enclose the filling completely.
4. Serve immediately, or wrap in parchment paper for an easy on-the-go meal. The contrast of the crispy croutons with the tender salmon and kale creates a satisfying texture in every bite.

Tip: For an extra flavor boost, lightly toast the tortillas before assembling the wraps.

Salmon and White Bean Salad

This Salmon and White Bean Salad is a hearty, flavorful dish that comes together in minutes, perfect for those busy weeknights when you want something nutritious without the fuss.

Ingredients

• 1 lb salmon fillet, skin removed
• 2 cups canned white beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Place the salmon on a baking sheet, drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
2. In a large bowl, combine the white beans, cherry tomatoes, and red onion. Add the remaining 1 tbsp olive oil, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to combine.
3. Flake the baked salmon into large pieces and add to the bowl with the bean mixture. Sprinkle with fresh parsley and toss lightly to mix.

The combination of flaky salmon with creamy white beans and crisp vegetables creates a satisfying texture contrast, while the lemon juice adds a bright finish that ties everything together.

Tip: For an extra crunch, add a handful of toasted almonds or walnuts right before serving.

Salmon and Corn Fritters

These Salmon and Corn Fritters are a delightful twist on the classic, combining the richness of salmon with the sweetness of corn for a perfect bite.

Ingredients

• 1 cup cooked salmon, flaked
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1 large egg, beaten
• 2 tbsp green onions, finely chopped
• 1 tbsp fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, for frying

Instructions

1. In a large bowl, combine the flaked salmon, corn kernels, flour, cornmeal, beaten egg, green onions, dill, salt, and black pepper. Mix until well combined.
2. Heat olive oil in a large skillet over medium heat. Once hot, drop spoonfuls of the mixture into the skillet, flattening slightly with the back of the spoon.
3. Cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
4. Serve warm with a side of your favorite dipping sauce. The contrast between the crispy exterior and the tender, flavorful interior makes these fritters irresistibly good.

Tip: For an extra crunch, try adding a tablespoon of finely chopped jalapeño to the mixture.

Salmon and Zucchini Fritters

These Salmon and Zucchini Fritters are a delightful way to turn simple ingredients into a meal that’s bursting with flavor and texture. Perfect for a quick lunch or a light dinner, they’re sure to become a favorite.

Ingredients

• 1 cup shredded zucchini
• 1/2 teaspoon salt
• 1 cup cooked salmon, flaked
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh dill
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 large egg, lightly beaten
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper

Instructions

1. Place the shredded zucchini in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes. Squeeze out excess moisture.
2. In a large bowl, combine the zucchini, salmon, red onion, dill, flour, baking powder, egg, and black pepper. Mix until well combined.
3. Heat olive oil in a large skillet over medium heat. Drop 1/4 cup portions of the mixture into the skillet, flattening slightly. Cook for 3-4 minutes on each side until golden brown and crispy.
4. Transfer to a paper towel-lined plate to drain any excess oil.

The secret to these fritters’ irresistible crunch? The combination of zucchini’s natural moisture with the crispiness achieved by pan-frying. Serve with a dollop of sour cream or a squeeze of lemon for an extra zing.

Tip: For an even crispier exterior, let the batter sit for 5 minutes before frying to allow the flour to absorb more moisture.

Salmon and Pea Pasta Salad

This Salmon and Pea Pasta Salad is a refreshing twist on classic pasta salad, combining tender salmon and sweet peas for a dish that’s as nutritious as it is delicious.

Ingredients

• 8 oz fusilli pasta
• 1 cup frozen peas, thawed
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh dill
• 1 lb cooked salmon, flaked

Instructions

1. Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
3. Add the cooled pasta, thawed peas, chopped fresh dill, and flaked salmon to the bowl with the dressing. Gently toss to combine all the ingredients evenly.
4. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

The combination of lemon and dill brightens up the rich salmon, while the peas add a pop of sweetness and texture that makes this salad a standout.

Tip: For an extra burst of flavor, add a sprinkle of lemon zest before serving.

Conclusion

We hope this roundup of 20 delicious, simple canned salmon recipes inspires your next easy meal! Perfect for busy home cooks across North America, these dishes prove convenience doesn’t have to compromise flavor. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next kitchen adventure. Happy cooking!