Canned Salmon Recipes You’ll Want to Eat Every Week

If you love fast and easy seafood, you need to check out these 10 delicious and nutritious canned salmon recipes.

I Love Canned Salmon + A Yummy Recipe

In my opinion, canned salmon is an unsung hero in the food and nutrition world. Convenient, versatile and super-nutritious, it’s a shame that it’s so under-appreciated.

Why don’t we use canned salmon more often in our recipes and meals? Perhaps it conjures up memories of the dry, flavorless salmon patties of your childhood. Perhaps it has to do with the lack of foodie “buzz”, because the culinary world hasn’t exactly embraced it either. I mean, when have you ever seen it featured in a dish on a menu at a trendy restaurant?

With the negative connotations and the lack of fanfare, canned salmon hasn’t had much of a chance to shine. I think it’s time to change that! Here’s why:

Bring on the Canned Salmon! 3 Reasons Why It’s Great.

  • It’s Versatile! – Canned salmon can be used for salads, burgers, meatballs and so much more! That seems like a pretty great blank canvas if you ask me!
  • It’s Convenient! – All you need is a can-opener, no cooking required. Highly portable and easy to use. The definition of the modern connivence food.
  • It’s Nutritious! – Loaded with nutritious Omega-3 fats as well as selenium and protein, canned salmon is an easy way to fit more fish (you should be eating at least 8 or  more ounces per week!) into your diet.
  • 2 (6 oz.) cans of Wild Alaskan salmon
  • ½ cup panko bread crumbs
  • 2 green onions, finely chopped
  • 1 tablespoon minced garlic
  • ½ teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 1 egg
  • ⅓ cup pineapple juice (or orange juice)
  • ⅓ cup tomato sauce
  • a pinch of brown sugar
  • 1 tablespoon sriracha
  • 2 tablespoons low-sodium soy sauce
  • ½ teaspoon ground ginger
  1. Preheat oven to 350F. You can either coat a large baking sheet with cooking spray or line it with foil or a silicon baking mat. Set aside.
  2. Combine all the ingredients for the meatballs in a medium bowl. Using clean hands, stir until well combined (add more panko if necessary). Pack tightly and roll into 1.5 in. meatballs (will make 10-12 meatballs). Place the meatballs onto the prepared baking sheet and bake for 15-18 minutes.
  3. In the meanwhile, prepare the sauce. Combine all the ingredients into a small pot and bring to a gentle boil. Turn down the heat and simmer for about 8-10 minutes, stirring often.
  4. Serve meatballs immediately with the sauce and top with sesame seeds and green onions.


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