canned pink salmon recipe

Written ByJenny Smyth Posted on
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The Best canned pink salmon recipe

I’m so excited to share with you one of my family’s favorite recipes: canned pink salmon. This dish has been a staple in our household for years, and I’m always happy to whip it up for a quick and easy dinner. The recipe is incredibly simple, yet it’s packed with flavor and nutrients that will leave you feeling satisfied and energized. The best part?

It’s incredibly versatile – you can serve it as a main course, add it to salads, or even use it as a topping for crackers or bread. As a busy mom, I love that this recipe requires minimal prep time and can be ready in under 30 minutes. My kids adore helping me cook, and they’re always eager to assist with measuring out the canned salmon, mixing the ingredients, and stirring the pot. It’s become a fun family activity that we look forward to every week.

But what really sets this recipe apart is the nutritional value. Canned salmon is an excellent source of omega-3 fatty acids, which are essential for brain function, heart health, and even eye health. Plus, it’s rich in protein and low in calories – making it a great option for those looking to shed a few pounds or simply maintain a healthy weight. Of course, the most obvious question on your mind is probably ‘where does canned pink salmon come from?’

Well, let me tell you – it’s actually quite fascinating! The pink salmon species is native to the Pacific Ocean, specifically around Alaska and Canada. They’re then harvested at sea and canned for distribution across the globe. When I buy canned salmon, I opt for brands that are certified sustainable and eco-friendly – ensuring that we’re supporting responsible fishing practices.

When it comes to taste and texture, canned pink salmon is surprisingly tender and flaky – much like fresh fish! It has a delicate flavor that pairs beautifully with all sorts of seasonings and sauces. And let’s not forget about the sheer convenience factor: no more worrying about fishy odors or messy prep work!

Canned Pink Salmon Cakes

4.6 from 1735 votes

A delicious and easy-to-make recipe using canned pink salmon. These caked are crispy on the outside and flaky on the inside.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salmon Cakes

1 can (14.75 oz) pink salmon, drained
1/2 cup breadcrumbs
1/4 cup finely chopped onion
1 egg
1 tbsp Dijon mustard
1 tsp lemon juice
1/2 tsp black pepper
1/2 tsp salt
2 tbsp olive oil

For the Lemon Dill Sauce

1/2 cup sour cream
1 tbsp chopped fresh dill
1 tbsp lemon juice
1/2 tsp lemon zest
1/4 tsp salt

👨‍🍳Directions

1In a mixing bowl, combine the drained pink salmon, breadcrumbs, onion, egg, Dijon mustard, lemon juice, black pepper, and salt.
2Use a fork to mix until well combined.
3The mixture should hold together when pressed.
4If it is too dry, add a bit more breadcrumbs.
5Using your hands, form the salmon mixture into 4 equal patties.
6Each patty should be about 1/2 inch thick.
7Place the patties on a plate and refrigerate for 10 minutes.
8This will help them hold their shape during cooking.
9While the patties are chilling, prepare the lemon dill sauce.
10In a small bowl, combine the sour cream, dill, lemon juice, lemon zest, and salt.
11Mix well and set aside.
12Heat the olive oil in a large skillet over medium heat.
13Add the salmon patties and cook for 5 minutes, or until the bottoms are golden brown and crispy.
14Flip the patties and cook for an additional 3-5 minutes, or until the other side is golden brown and the fish is cooked through.
15Be careful not to overcook the salmon, as it can become dry.
16Serve the salmon cakes hot, with a dollop of lemon dill sauce on top.
17You can garnish with additional fresh dill if desired.
18These salmon cakes are great on their own, or served with a side salad or roasted vegetables.

🔧Equipment

Mixing bowl
Fork
Spoon
Skillet
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 4.5g❤️Cholesterol: 95mg🧂Sodium: 800mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 20g

📝Notes

You can substitute Greek yogurt for sour cream in the lemon dill sauce for a healthier option. Additionally, you can add other herbs or spices to the salmon mixture to customize the flavor to your liking.

Watch Video Of How Canned Pink Salmon Cakes Works

This recipe is perfect for any occasion – whether you’re looking for a quick weeknight dinner or hosting a family gathering over the weekend. The leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

When reheating, simply place the contents on top of some crackers or toast points for added crunch. My family loves when I serve this dish at barbecues or picnics – everyone raves about how delicious it is!

❓ Frequently Asked Questions About Canned Pink Salmon Cakes

Q: What’s the difference between canned pink salmon and other types of fish?

Canned pink salmon is specifically harvested from the pink salmon species (Oncorhynchus gorbuscha). It has a distinct flavor profile compared to other types of fish like cod or tilapia.

Q: Can I use fresh salmon instead of canned?

While fresh salmon is delicious in its own right, it’s not always practical or budget-friendly. Canned salmon offers an affordable alternative without sacrificing too much flavor.

Q: How do I choose the best brand of canned pink salmon?

Look for brands that are certified sustainable by organizations like the Marine Stewardship Council (MSC) or the Aquaculture Stewardship Council (ASC).

Q: Can I serve canned pink salmon as part of a vegan diet?

No – this recipe contains fish-based ingredients.

Q: Is canned pink salmon safe for pregnant women?

The FDA recommends pregnant women limit their mercury intake from seafood sources like tuna or swordfish. However, canned pink salmon generally contains low levels of mercury.

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