22 Delicious Canned Salmon Recipes Healthy and Nutritious

Ever find yourself staring at a can of salmon, wondering how to turn it into something spectacular? You’re not alone! Packed with omega-3s and protein, canned salmon is a pantry hero waiting to shine in quick, healthy meals. From cozy patties to vibrant salads, we’ve rounded up 22 delicious ways to enjoy it. Let’s dive into these easy, nutritious recipes that’ll make your taste buds sing!

Healthy Canned Salmon Patties

These healthy canned salmon patties are a game-changer for quick, nutritious meals. They’re packed with flavor, easy to make, and perfect for those busy nights when you need something satisfying without the fuss.

Ingredients

• 1 can (14.75 oz) salmon, drained
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1 large egg, beaten
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine the drained salmon, breadcrumbs, chopped onion, beaten egg, lemon juice, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent the mixture from sticking.
3. Heat olive oil in a large skillet over medium heat (350°F). Once hot, add the patties. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
4. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Tip: Let them rest for a minute before serving to ensure they hold together better.

Now, these salmon patties come out crispy on the outside, tender on the inside, with a lovely balance of savory and tangy flavors. Try serving them on a bed of greens with a dollop of Greek yogurt for a light, refreshing meal.

Canned Salmon Salad with Avocado

Oh, you’re going to love this easy canned salmon salad with avocado. It’s perfect for those days when you want something quick, nutritious, and downright delicious without spending hours in the kitchen.

Ingredients

• 1 can (14.75 oz) salmon, drained
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, flake the drained salmon with a fork, removing any bones or skin.
2. Add the diced avocado, chopped red onion, mayonnaise, lemon juice, salt, and black pepper to the bowl.
3. Gently mix all the ingredients together until well combined. Tip: For a creamier texture, mash the avocado slightly before mixing.
4. Taste the salad and adjust the seasoning if necessary. Tip: If you prefer a tangier flavor, add a little more lemon juice.
5. Serve immediately or cover and refrigerate for up to 2 hours before serving. Tip: Chilling the salad allows the flavors to meld together beautifully.

Great texture and flavor come together in this salad, with the creaminess of the avocado balancing the richness of the salmon. Try serving it on toasted whole-grain bread or over a bed of fresh greens for a satisfying meal.

Easy Canned Salmon Pasta

Feeling peckish but short on time? You’ll love this easy canned salmon pasta—it’s quick, delicious, and uses pantry staples you probably already have.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (14.75 oz) salmon, drained
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 1 minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
5. Flake the canned salmon into the skillet, removing any bones or skin.
6. Stir in heavy cream, Parmesan cheese, salt, and pepper. Cook for 2-3 minutes until the sauce thickens slightly.
7. Drain the pasta and add it to the skillet, tossing to coat in the sauce. Tip: If the sauce is too thick, add reserved pasta water a little at a time.
8. Remove from heat and stir in lemon juice and chopped parsley.

Perfectly creamy with a hint of lemon, this pasta is a breeze to make. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a satisfying meal.

Canned Salmon and Quinoa Bowl

Alright, let’s dive into making this super easy and nutritious Canned Salmon and Quinoa Bowl. You’re going to love how simple and satisfying it is, perfect for a quick lunch or dinner.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (14.75 oz) salmon, drained
• 1 tbsp olive oil
• 1/2 cup diced cucumber
• 1/2 cup diced avocado
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
4. While the quinoa cooks, heat the olive oil in a small pan over medium heat. Add the drained salmon and cook for 3-4 minutes, just until heated through.
5. In a large bowl, combine the cooked quinoa, salmon, cucumber, and avocado.
6. Drizzle with lemon juice and sprinkle with salt and black pepper. Gently toss to combine all the ingredients.
7. Let the bowl sit for 2 minutes before serving to allow the flavors to meld together.

Combining the fluffy quinoa with the rich salmon and crisp veggies creates a delightful texture contrast. The lemon juice adds a bright, fresh flavor that ties everything together beautifully. Try serving it with a sprinkle of sesame seeds for an extra crunch.

Healthy Canned Salmon Tacos

Alright, let’s dive into making these Healthy Canned Salmon Tacos that are not only easy to whip up but also packed with flavor and nutrients. Perfect for a quick lunch or a light dinner, these tacos will surprise you with how delicious canned salmon can be.

Ingredients

• 1 cup canned salmon, drained
• 1 tbsp olive oil
• 1/2 cup red cabbage, shredded
• 1/4 cup Greek yogurt
• 1 tbsp lime juice
• 1/2 tsp cumin
• 1/4 tsp salt
• 4 small whole wheat tortillas
• 1/4 cup cilantro, chopped
• 1 avocado, sliced

Instructions

1. Heat olive oil in a pan over medium heat for 1 minute.
2. Add canned salmon to the pan, breaking it apart with a fork. Cook for 3 minutes, stirring occasionally.
3. While the salmon cooks, mix Greek yogurt, lime juice, cumin, and salt in a small bowl to create the sauce.
4. Warm the tortillas in a dry pan over medium heat for 30 seconds on each side.
5. Spread a tablespoon of the yogurt sauce on each tortilla.
6. Divide the cooked salmon evenly among the tortillas.
7. Top with shredded red cabbage, sliced avocado, and chopped cilantro.
8. Fold the tortillas in half and serve immediately.

Light and refreshing, these tacos offer a delightful crunch from the cabbage and a creamy texture from the avocado. For an extra kick, drizzle with hot sauce or sprinkle with chili flakes before serving.

Canned Salmon Stuffed Peppers

Oh, you’re going to love this easy, flavorful dish that’s perfect for a quick dinner or meal prep. Canned salmon stuffed peppers are a game-changer, combining convenience with a gourmet touch.

Ingredients

• 4 large bell peppers
• 2 cups canned salmon, drained
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 1/2 cup shredded cheddar cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, mix the canned salmon, cooked quinoa, diced onion, cheddar cheese, garlic powder, salt, and black pepper until well combined.
4. Drizzle the inside of each bell pepper with olive oil, then stuff them evenly with the salmon mixture.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.
7. Let the peppers cool for 5 minutes before serving to allow the flavors to meld together.

Fantastic for a light yet satisfying meal, these stuffed peppers offer a delightful contrast between the tender pepper and the hearty, cheesy filling. Try serving them with a side of avocado slices for an extra creamy texture.

Canned Salmon and Sweet Potato Hash

Mornings can be hectic, but this canned salmon and sweet potato hash is here to save the day. It’s quick, nutritious, and packed with flavors that’ll make you forget it’s made from pantry staples.

Ingredients

• 2 cups sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 1 can (14.75 oz) salmon, drained and flaked
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add diced sweet potatoes and onion to the skillet. Cook for 10 minutes, stirring occasionally, until the sweet potatoes are tender.
3. Tip: For even cooking, make sure the sweet potato pieces are roughly the same size.
4. Add the flaked salmon, salt, and black pepper to the skillet. Stir gently to combine.
5. Cook for another 5 minutes, allowing the flavors to meld together.
6. Tip: If the hash starts to stick, add a splash of water to the skillet.
7. Remove from heat and sprinkle with chopped parsley before serving.
8. Tip: For a crispy top, broil the hash for 2-3 minutes before adding the parsley.

Just like that, you’ve got a dish with a perfect balance of sweet and savory, plus a delightful mix of textures. Serve it with a poached egg on top for an extra protein boost, or enjoy it as is for a light yet satisfying meal.

Healthy Canned Salmon Burgers

Believe it or not, you can whip up a delicious and healthy burger using canned salmon—it’s quick, easy, and packed with flavor. Perfect for those nights when you’re craving something wholesome but don’t want to spend hours in the kitchen.

Ingredients

• 1 can (14.75 oz) salmon, drained
• 1/2 cup breadcrumbs
• 1 large egg, beaten
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. In a large bowl, flake the drained salmon with a fork until no large chunks remain.
2. Add the breadcrumbs, beaten egg, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper to the bowl. Mix until well combined. Tip: For extra flavor, let the mixture sit in the fridge for 10 minutes before forming patties.
3. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick.
4. Heat the olive oil in a large skillet over medium heat until shimmering. Tip: To test if the oil is ready, drop a small piece of the mixture into the skillet; if it sizzles, it’s good to go.
5. Cook the patties for 4-5 minutes on each side, or until golden brown and crispy. Tip: Avoid flipping the patties more than once to prevent them from falling apart.
6. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.

Now these salmon burgers are ready to serve! They’re wonderfully crispy on the outside, tender on the inside, and full of savory flavors. Try them on a toasted bun with a slice of avocado and a dollop of extra mayonnaise for an extra treat.

Canned Salmon and Spinach Omelette

Got a can of salmon sitting in your pantry and not sure what to do with it? You’re in luck because this canned salmon and spinach omelette is not only easy to whip up but also packs a nutritious punch to start your day right.

Ingredients

• 2 tbsp unsalted butter
• 3 large eggs
• 1/4 cup milk
• 1/2 cup canned salmon, drained
• 1 cup fresh spinach, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded cheddar cheese

Instructions

1. Heat a non-stick skillet over medium heat and add 2 tbsp unsalted butter, letting it melt completely.
2. In a bowl, whisk together 3 large eggs and 1/4 cup milk until well combined.
3. Pour the egg mixture into the skillet, tilting to spread evenly. Let it cook undisturbed for 2 minutes.
4. Evenly sprinkle 1/2 cup canned salmon, 1 cup fresh spinach, 1/4 tsp salt, and 1/4 tsp black pepper over one half of the omelette.
5. Using a spatula, gently fold the other half over the filling. Cook for another 2 minutes.
6. Sprinkle 1/4 cup shredded cheddar cheese on top, cover the skillet, and let it melt for 1 minute.
7. Slide the omelette onto a plate, folding it if necessary for presentation.

So fluffy and flavorful, this omelette is a perfect balance of creamy salmon and fresh spinach. Try serving it with a side of avocado or a dollop of sour cream for an extra layer of richness.

Canned Salmon and Brown Rice Casserole

You know those nights when you’re craving something hearty but don’t want to spend hours in the kitchen? This canned salmon and brown rice casserole is your answer—easy, nutritious, and downright delicious.

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 can (14.75 oz) salmon, drained
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs
• 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine 1 cup brown rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly cooked rice.
3. In a large bowl, mix the drained salmon, 1 cup cheddar cheese, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper until well combined.
4. Fold the cooked brown rice into the salmon mixture until evenly distributed.
5. Transfer the mixture to a greased 9×13 inch baking dish.
6. In a small bowl, mix 1/4 cup breadcrumbs and 1 tbsp melted butter. Sprinkle evenly over the casserole. Tip: For extra crunch, toast the breadcrumbs in a dry pan before mixing with butter.
7. Bake for 20-25 minutes, or until the top is golden and the edges are bubbly. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld.

Out of the oven, this casserole boasts a creamy interior with a crispy, cheesy top. Serve it with a side of steamed greens or a crisp salad for a balanced meal that’s sure to satisfy.

Healthy Canned Salmon Sushi Rolls

Zesty and fresh, these Healthy Canned Salmon Sushi Rolls are your go-to for a quick, nutritious meal. You’ll love how easy they are to make, even on your busiest days.

Ingredients

• 1 cup sushi rice
• 1 1/2 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 can (5 oz) salmon, drained
• 1 tbsp mayonnaise
• 1 tsp sriracha sauce
• 4 sheets nori
• 1/2 cucumber, julienned
• 1 avocado, sliced

Instructions

1. Rinse the sushi rice under cold water until the water runs clear.
2. Combine the rice and water in a rice cooker. Cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. Mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve the sugar.
4. Fold the vinegar mixture into the cooked rice. Cool to room temperature. Tip: Use a fan to speed up the cooling process.
5. In a bowl, mix the canned salmon, mayonnaise, and sriracha sauce.
6. Place a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
7. Arrange salmon mixture, cucumber, and avocado in a line at the bottom of the rice.
8. Roll the sushi tightly using the bamboo mat. Tip: Wet the border of the nori to seal the roll.
9. Repeat with the remaining ingredients.
10. Slice each roll into 8 pieces with a sharp, wet knife.

Bursting with flavors, these sushi rolls offer a creamy texture from the avocado and a slight kick from the sriracha. Serve them with extra sriracha or soy sauce for dipping.

Canned Salmon and Kale Soup

Just when you think your pantry has nothing to offer, this Canned Salmon and Kale Soup comes to the rescue. It’s hearty, nutritious, and surprisingly simple to whip up with ingredients you likely have on hand.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (14.75 oz) salmon, drained and flaked
• 2 cups kale, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and diced tomatoes, bringing the mixture to a boil.
5. Reduce heat to low, then add flaked salmon, chopped kale, salt, black pepper, and dried thyme.
6. Simmer for 10 minutes, stirring occasionally, until kale is tender.
7. Tip: For a richer flavor, let the soup sit for 5 minutes off the heat before serving.
8. Tip: If you prefer a thicker soup, mash some of the salmon and tomatoes against the side of the pot.
9. Tip: Fresh lemon juice can be added at the end for a bright finish.

The soup boasts a comforting texture with the tenderness of kale and the flakiness of salmon. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for extra richness.

Canned Salmon and Zucchini Fritters

These canned salmon and zucchini fritters are your next go-to for a quick, nutritious meal. They’re crispy on the outside, tender on the inside, and packed with flavor.

Ingredients

• 1 cup canned salmon, drained
• 1 cup grated zucchini, squeezed dry
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 2 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine the canned salmon, grated zucchini, flour, egg, dill, salt, and pepper. Mix until well combined.
2. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Form the mixture into small patties, about 2 tablespoons each, and gently place them in the skillet. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy. Tip: Press down lightly with a spatula to ensure even browning.
5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven if not serving immediately.

Golden and crispy, these fritters have a delightful contrast of textures. Serve them with a dollop of sour cream or a squeeze of lemon for an extra zing.

Healthy Canned Salmon and Egg Scramble

Now, let’s dive into a simple yet nutritious breakfast that’s packed with protein and omega-3s. You’ll love how quick and easy it is to whip up this Healthy Canned Salmon and Egg Scramble, perfect for those busy mornings.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 can (5 oz) salmon, drained
• 4 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded cheddar cheese

Instructions

1. Heat 1 tbsp olive oil in a non-stick skillet over medium heat (350°F).
2. Add 1/2 cup diced onion and 1/2 cup diced bell pepper to the skillet. Cook for 3-4 minutes, until softened.
3. Tip: Stir occasionally to prevent burning and ensure even cooking.
4. Add 1 can (5 oz) drained salmon to the skillet. Break it apart with a spatula and mix with the vegetables.
5. In a bowl, whisk 4 large eggs with 1/4 tsp salt and 1/4 tsp black pepper.
6. Pour the egg mixture over the salmon and vegetables in the skillet.
7. Tip: Let the eggs sit for 30 seconds before stirring to create fluffy curds.
8. Cook, stirring gently, until the eggs are just set, about 2-3 minutes.
9. Sprinkle 1/4 cup shredded cheddar cheese over the top. Cover the skillet and remove from heat. Let it sit for 1 minute to melt the cheese.
10. Tip: For an extra kick, add a dash of hot sauce before serving.

Ultra-fluffy and flavorful, this scramble has a delightful mix of textures from the tender eggs and flaky salmon. Serve it on a warm tortilla or with a side of avocado for a hearty meal that’ll keep you full all morning.

Canned Salmon and Lentil Stew

Feeling like you need a hearty, nutritious meal that’s easy to whip up? This canned salmon and lentil stew is your go-to for a quick, satisfying dinner that doesn’t skimp on flavor.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 cup dried green lentils
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (14.75 oz) salmon, drained
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onion and cook until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 cup dried green lentils, 4 cups vegetable broth, and 1 can diced tomatoes. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
6. Flake 1 can salmon into the pot, then add 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to combine.
7. Simmer uncovered for 5 minutes to let flavors meld.

Great for those chilly evenings, this stew boasts a rich texture and a deep, savory flavor. Serve it with a slice of crusty bread for dipping, or over a bed of rice for an extra hearty meal.

Canned Salmon and Asparagus Stir Fry

Unbelievably easy and packed with flavor, this canned salmon and asparagus stir fry is your ticket to a quick, nutritious meal. You’ll love how the tender asparagus pairs with the rich salmon, all brought together with a simple yet delicious sauce.

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 can (14.75 oz) salmon, drained and flaked
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 2 cloves minced garlic to the skillet, sautéing for 30 seconds until fragrant.
3. Add 1 lb asparagus pieces to the skillet, stirring frequently for 3-4 minutes until bright green and slightly tender.
4. Tip: Don’t overcrowd the skillet to ensure the asparagus cooks evenly.
5. Push the asparagus to one side of the skillet, then add the flaked salmon to the other side, cooking for 2 minutes to lightly brown.
6. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tsp grated ginger, and 1/2 tsp red pepper flakes.
7. Pour the sauce over the salmon and asparagus, stirring to combine everything well. Cook for another 2 minutes until everything is heated through.
8. Tip: For an extra kick, adjust the red pepper flakes to your liking.
9. Remove from heat and let it sit for a minute to allow the flavors to meld together.
10. Tip: Serve immediately for the best texture and flavor.

Delightfully savory with a hint of sweetness and spice, this stir fry is a perfect balance of textures. Try serving it over a bed of steamed rice or quinoa for a complete meal that’s as satisfying as it is simple.

Healthy Canned Salmon and Cucumber Bites

These healthy canned salmon and cucumber bites are your go-to for a quick, nutritious snack that doesn’t skimp on flavor. Perfect for those busy days when you need something satisfying yet light.

Ingredients

• 1 cup canned salmon, drained
• 1 large cucumber, sliced into 1/4-inch rounds
• 1/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1/2 tsp dill, dried
• 1/4 tsp garlic powder
• 1/8 tsp salt
• 1/8 tsp black pepper

Instructions

1. In a medium bowl, combine the canned salmon, Greek yogurt, lemon juice, dill, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly distributed. Tip: For extra flavor, let the mixture sit in the fridge for 10 minutes before assembling.
2. Lay out the cucumber slices on a serving platter. Tip: Pat the cucumber slices dry with a paper towel to prevent the toppings from sliding off.
3. Spoon a small amount of the salmon mixture onto each cucumber slice. Tip: Use a small cookie scoop for evenly sized portions.
4. Serve immediately or chill in the refrigerator for up to 1 hour before serving for the flavors to meld.

The crisp cucumber paired with the creamy salmon mixture offers a refreshing crunch and a burst of flavor in every bite. Try garnishing with a sprinkle of fresh dill or a dash of paprika for an extra pop of color and taste.

Canned Salmon and Tomato Basil Pasta

Zesty flavors meet convenience in this canned salmon and tomato basil pasta. You’ll love how quick and satisfying it is, perfect for those busy nights when you still want something delicious.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) salmon, drained
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
4. Add 2 cloves minced garlic to the skillet and sauté for 1 minute until fragrant. Tip: Don’t let the garlic brown or it will taste bitter.
5. Stir in 1 can diced tomatoes and simmer for 5 minutes, allowing the flavors to meld.
6. Gently fold in 1 can drained salmon and 1/4 cup chopped basil, heating through for 2 minutes. Tip: Be careful not to break up the salmon too much for chunkier texture.
7. Season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting as needed.
8. Drain the pasta and toss with the tomato salmon sauce until well combined.
9. Sprinkle with 1/4 cup grated Parmesan cheese before serving.

The pasta is wonderfully creamy from the salmon, with bright pops of tomato and basil. Try serving it with a side of garlic bread to soak up every last bit of sauce.

Canned Salmon and Black Bean Salad

Ever find yourself staring into your pantry, wondering what to whip up that’s both nutritious and delicious? This canned salmon and black bean salad is your answer—quick, easy, and packed with flavor.

Ingredients

• 1 can (14.5 oz) salmon, drained
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, flake the canned salmon with a fork, removing any bones or skin.
2. Add the black beans, red onion, and cilantro to the bowl with the salmon.
3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create the dressing.
4. Pour the dressing over the salmon mixture and gently toss to combine, ensuring everything is evenly coated.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Delightfully fresh and zesty, this salad offers a satisfying crunch from the beans and onions, balanced by the creamy texture of the salmon. Serve it over a bed of greens for a light lunch, or scoop it up with tortilla chips for a hearty snack.

Healthy Canned Salmon and Broccoli Bake

Wondering what to do with that can of salmon sitting in your pantry? You’re in luck! This Healthy Canned Salmon and Broccoli Bake is a quick, nutritious meal that’s perfect for busy weeknights.

Ingredients

• 1 can (14.75 oz) salmon, drained
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/4 cup breadcrumbs
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a large bowl, combine the drained salmon, broccoli florets, cheddar cheese, mayonnaise, lemon juice, garlic powder, salt, and black pepper. Mix well.
3. Transfer the mixture to the prepared baking dish and spread it evenly.
4. Sprinkle the breadcrumbs evenly over the top for a crispy finish.
5. Bake for 25 minutes, or until the top is golden and the broccoli is tender.
6. Let it cool for 5 minutes before serving to allow the flavors to meld together.

Here’s a tip: For an extra crunch, toast the breadcrumbs in a dry pan before sprinkling them on top. The bake comes out creamy with a satisfying crunch, and the lemon juice adds a bright note. Try serving it over a bed of quinoa for a complete meal.

Canned Salmon and Cauliflower Rice

Wondering what to whip up for a quick, nutritious meal that doesn’t skimp on flavor? You’ve got to try this canned salmon and cauliflower rice dish—it’s a game-changer for busy weeknights.

Ingredients

• 1 tbsp olive oil
• 1 cup cauliflower rice
• 1 can (5 oz) salmon, drained
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped parsley

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add cauliflower rice to the skillet. Cook for 5 minutes, stirring occasionally, until slightly softened.
3. Tip: Don’t overcrowd the skillet to ensure the cauliflower rice gets a nice, even cook.
4. Flake the canned salmon into the skillet with the cauliflower rice.
5. Sprinkle garlic powder, salt, and black pepper over the mixture. Stir to combine.
6. Cook for another 3 minutes, stirring occasionally, until everything is heated through.
7. Tip: For an extra flavor boost, add the lemon juice just before serving.
8. Remove from heat. Garnish with chopped parsley.
9. Tip: If you’re not a fan of parsley, cilantro makes a great substitute.

Best part? The dish comes together with a delightful mix of textures—flaky salmon meets tender cauliflower rice, all with a bright, lemony finish. Try serving it in lettuce cups for a fun, low-carb twist.

Healthy Canned Salmon and Mushroom Risotto

Kickstart your week with a dish that’s both nutritious and comforting. This Healthy Canned Salmon and Mushroom Risotto is a breeze to make, perfect for those nights when you want something hearty without the hassle.

Ingredients

• 1 tbsp olive oil
• 1 cup Arborio rice
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 can (14.75 oz) salmon, drained
• 4 cups chicken broth, warmed
• 1/2 cup grated Parmesan cheese
• 1 tbsp butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add Arborio rice, stirring for 2 minutes until lightly toasted.
3. Stir in onions and garlic, cooking until soft, about 3 minutes.
4. Add mushrooms, cooking for another 3 minutes until they start to soften.
5. Mix in the canned salmon, breaking it apart gently with a spoon.
6. Begin adding warm chicken broth, 1 cup at a time, stirring frequently until absorbed before adding the next.
7. After the last cup of broth is mostly absorbed, stir in Parmesan cheese, butter, salt, and pepper.
8. Remove from heat and let sit for 2 minutes to thicken.
9. Garnish with fresh parsley before serving.

Delight in the creamy texture and rich flavors of this risotto, with the salmon adding a lovely depth. Serve it with a side of steamed greens for a complete meal, or enjoy it as is for a satisfying dinner.

Conclusion

Looking for a quick, healthy meal solution? Our roundup of 22 delicious canned salmon recipes offers just that! Packed with nutrition and flavor, these dishes are perfect for busy home cooks. We’d love to hear which recipes you try—drop a comment with your favorites. Don’t forget to share this article on Pinterest to spread the salmon love!

Bella Bacinos