Are you looking for a convenient and healthy way to add some omega-3 rich food into your diet? Look no further! Canned salmon is a great option that can be used in a variety of dishes, from salads and sandwiches to main courses and breakfast ideas. And the best part? It’s incredibly quick and easy to prepare.
In this article, we’ll explore 20 delicious and healthy recipes that use canned salmon as the main ingredient. From classic salads and patties to international-inspired dishes like sushi rolls and stir-fries, there’s something for everyone. Whether you’re a busy professional looking for a quick lunch or a health-conscious individual seeking inspiration for a nutritious meal, these recipes are sure to satisfy your cravings.
So let’s dive in and explore the wonderful world of canned salmon recipes!
[Insert images or further text here]
Healthy Canned Salmon Salad with Avocado
A nutritious and refreshing salad that combines the omega-rich benefits of canned salmon with the creaminess of avocado, perfect for a quick lunch or dinner.
Ingredients:
– 1 can of salmon (drained and flaked)
– 1 ripe avocado, diced
– 1/2 cup of chopped red bell pepper
– 1/4 cup of chopped fresh parsley
– 2 tablespoons of freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, combine the flaked salmon, diced avocado, chopped red bell pepper, and chopped parsley.
2. Squeeze the lemon juice over the mixture and toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! This salad is ready in just a few minutes.
Quick Canned Salmon Patties with Oats
Elevate your lunch game with this simple and healthy recipe that combines the convenience of canned salmon with the nutty flavor of oats. In just 15 minutes, you’ll have a delicious and protein-packed patty to enjoy.
Ingredients:
– 1 (14.75 oz) can of salmon, drained and flaked
– 1/2 cup rolled oats
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a medium bowl, combine the flaked salmon, oats, lemon juice, garlic, salt, and pepper. Mix until well combined.
2. Divide the mixture into 4 equal portions and shape each portion into a patty.
3. Heat the olive oil in a non-stick skillet or grill over medium-high heat.
4. Cook the patties for 5-7 minutes per side, or until they’re golden brown and flake easily with a fork.
5. Serve warm on a bun, with your favorite toppings, or enjoy as is.
Cooking Time: 15 minutes
Low-Carb Canned Salmon Lettuce Wraps
Streamline your lunch routine with these easy and healthy lettuce wraps! By using canned salmon, you’ll save time and money while still getting a boost of omega-3s.
Ingredients:
– 1 can of salmon (drained and flaked)
– 4 large lettuce leaves
– 1/4 cup of cream cheese, softened
– 1 tablespoon of lemon juice
– Salt and pepper to taste
– Optional: chopped celery, scallions, or capers for added crunch
Instructions:
1. In a small bowl, mix together the flaked salmon, cream cheese, and lemon juice until well combined.
2. Place a large lettuce leaf on a plate or work surface.
3. Spoon about 1/4 cup of the salmon mixture onto the center of the lettuce leaf.
4. Fold the lettuce leaves in half to enclose the filling.
5. Serve immediately and enjoy!
Cooking Time: None! This recipe is ready in just a few minutes.
Healthy Canned Salmon and Quinoa Bowl
This nutritious bowl combines protein-rich canned salmon with fiber-packed quinoa, crunchy veggies, and a squeeze of fresh lemon juice for a quick and satisfying meal.
Ingredients:
– 1 can of salmon (drained and flaked)
– 1 cup cooked quinoa
– 1/2 cup chopped bell peppers (any color)
– 1/4 cup chopped red onion
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Cook the quinoa according to package instructions.
2. In a medium bowl, combine the flaked salmon, bell peppers, and red onion.
3. Squeeze the lemon juice over the top and season with salt and pepper to taste.
4. Divide the cooked quinoa between two bowls and top each with the salmon mixture.
5. Garnish with fresh parsley or dill, if desired.
Cooking Time: 15-20 minutes
Canned Salmon Stuffed Bell Peppers
This recipe is a creative take on traditional stuffed bell peppers, incorporating the omega-rich benefits of canned salmon. Perfect for a quick and easy weeknight dinner or a healthy meal prep option.
Ingredients:
– 4 large bell peppers, any color
– 1 (14.5 oz) can of salmon, drained and flaked
– 1/2 cup cooked white rice
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup shredded cheddar cheese (for an extra burst of flavor)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together salmon, cooked rice, parsley, garlic, salt, and pepper.
4. Stuff each bell pepper with the salmon mixture, filling to the top.
5. Drizzle with olive oil and cover with aluminum foil.
6. Bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until bell peppers are tender.
7. Serve hot, garnished with chopped parsley and optional shredded cheese.
Cooking Time: 40-45 minutes
Easy Canned Salmon and Spinach Frittata
Easy Canned Salmon and Spinach Frittata Recipe
A simple and nutritious breakfast or brunch option that combines the omega-rich benefits of canned salmon with the iron-packed goodness of spinach. This frittata is perfect for a quick morning meal or a satisfying lunch.
Ingredients:
– 1 can of salmon (drained and flaked)
– 2 cups fresh spinach leaves
– 4 large eggs
– 1 small onion, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, salt, and pepper.
3. Heat the olive oil in an oven-safe skillet over medium-high heat. Add the diced onion and cook until translucent.
4. Add the flaked salmon and spinach leaves to the skillet, stirring to combine. Cook for 1-2 minutes or until the spinach has wilted.
5. Pour the whisked eggs over the salmon mixture and cook until the edges start to set.
6. Transfer the skillet to the oven and bake for 12-15 minutes or until the frittata is fully cooked and golden brown.
Cooking Time: 15 minutes
Healthy Canned Salmon Pasta with Whole Wheat Noodles
A quick and nutritious meal that combines the omega-rich benefits of canned salmon with the comfort of whole wheat pasta.
Ingredients:
– 1 can (5 oz) of low-mercury, sustainable wild-caught salmon
– 8 oz whole wheat spaghetti
– 2 tbsp olive oil
– 1 clove garlic, minced
– 1 cup cherry tomatoes, halved
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Bring a large pot of salted water to boil. Cook whole wheat spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a medium skillet, heat olive oil over medium-high heat. Add minced garlic and cook for 1 minute or until fragrant.
3. Drain canned salmon and flake into the skillet with garlic. Stir in cherry tomatoes and reserved pasta water.
4. Combine cooked spaghetti with salmon mixture. Season with salt and pepper to taste.
5. Serve immediately, garnished with fresh parsley or basil leaves if desired.
Cooking Time: 15-20 minutes
Canned Salmon and Sweet Potato Hash
A simple and nutritious breakfast or brunch option that combines the omega-rich benefits of canned salmon with the natural sweetness of sweet potatoes.
Ingredients:
– 1 can of salmon (drained and flaked)
– 2 large sweet potatoes, peeled and diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped green onions or lemon wedges for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Toss sweet potatoes with olive oil, salt, and pepper. Spread evenly on the baking sheet.
4. Roast sweet potatoes in the preheated oven for 20-25 minutes, or until tender and lightly browned.
5. In a large skillet, heat the flaked salmon over medium heat until warmed through.
6. Combine cooked sweet potatoes and salmon in the skillet. Stir gently to combine.
7. Serve hot, garnished with chopped green onions or lemon wedges if desired.
Cooking Time: 25-30 minutes
Healthy Canned Salmon Sushi Rolls
Transform canned salmon into a nutritious sushi roll with this simple recipe. Perfect for busy days or meal prep, these rolls are packed with omega-3 rich salmon, brown rice, and crunchy veggies.
Ingredients:
– 1 can of salmon (drained and flaked)
– 1 cup cooked Japanese short-grain rice
– 1/2 avocado, sliced
– 1/4 cucumber, sliced
– 1 sheet of nori seaweed
– Salt to taste
Instructions:
1. Prepare the filling by mixing the canned salmon with a pinch of salt.
2. Lay a sheet of nori seaweed flat on a surface.
3. Spread about 1/2 cup of cooked rice onto the seaweed, leaving a 1-inch border at the top.
4. Place a slice of avocado and cucumber in the middle of the rice.
5. Add the salmon mixture on top of the veggies.
6. Roll the sushi using a bamboo mat or your hands, applying gentle pressure.
7. Slice into individual pieces and serve immediately.
Cooking Time: 15 minutes (prep time: 10 minutes)
Quick Canned Salmon and Greek Yogurt Dip
A refreshing and healthy snack that’s ready in just a few minutes! This dip is perfect for a quick pick-me-up or as a topping for crackers, veggies, or chips.
Ingredients:
– 1 (5 oz) can of salmon, drained and flaked
– 1/2 cup Greek yogurt
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
– Chopped fresh dill or parsley for garnish (optional)
Instructions:
1. In a medium bowl, combine the flaked salmon, Greek yogurt, lemon juice, and garlic.
2. Mix well until smooth and creamy.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped fresh herbs if desired.
Cooking Time: None! This dip is ready in just a few minutes.
Low-Calorie Canned Salmon Cakes
Transform canned salmon into a crispy, flavorful snack with this low-calorie recipe. Perfect for a quick lunch or as an appetizer.
Ingredients:
– 1 (14.75 oz) can of pink salmon, drained and flaked
– 1/2 cup whole wheat panko breadcrumbs
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 egg, lightly beaten
– 1 teaspoon Dijon mustard
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– Lemon wedges (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine flaked salmon, panko breadcrumbs, olive oil, chopped onion, egg, Dijon mustard, salt, and pepper. Mix well.
3. Divide mixture into 4 equal portions and shape each into a round cake.
4. Place cakes on a baking sheet lined with parchment paper.
5. Bake for 12-15 minutes or until golden brown and crispy.
6. Serve hot with lemon wedges, if desired.
Cooking Time: 12-15 minutes
Healthy Canned Salmon and Veggie Stir-Fry
This recipe is a great way to get your daily dose of omega-3s and essential vitamins from canned salmon, paired with a colorful medley of vegetables. Ready in just 15 minutes, this dish is perfect for a busy weeknight dinner or lunch prep.
Ingredients:
– 1 can of wild-caught salmon (drained and flaked)
– 1 tablespoon of olive oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 cup of mixed bell peppers (any color), sliced
– 1 cup of broccoli florets
– 1 teaspoon of soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed bell peppers and broccoli; stir-fry for 5 minutes, or until tender-crisp.
5. Stir in the flaked salmon, soy sauce, salt, and pepper.
6. Cook for an additional 1-2 minutes, until heated through.
7. Garnish with chopped green onions, if desired.
Cooking Time: 15 minutes
Canned Salmon and Zucchini Noodles with Pesto
Get a nutritious and flavorful meal on the table with this simple recipe that combines canned salmon, zucchini noodles, and creamy pesto. Perfect for a busy weeknight dinner!
Ingredients:
– 1 can of salmon (drained and flaked)
– 2 medium zucchinis
– 1/4 cup of pesto sauce
– Salt and pepper to taste
– Optional: chopped fresh parsley or basil for garnish
Instructions:
1. Cook the zucchini noodles according to package instructions or sauté them in a pan with a little olive oil until tender.
2. In a separate pan, heat the pesto sauce over medium heat.
3. Add the flaked salmon to the pesto and stir to combine.
4. Combine the cooked zucchini noodles and salmon mixture.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley or basil if desired.
Cooking Time: 15-20 minutes
Healthy Canned Salmon and Brown Rice Casserole
This recipe combines the nutritious benefits of canned salmon with the comfort of a warm casserole, making it an excellent option for a quick and easy dinner. With only a few ingredients and simple preparation, you can enjoy a satisfying meal that’s packed with protein and fiber.
Ingredients:
– 1 (14.5 oz) can of salmon, drained and flaked
– 2 cups cooked brown rice
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine cooked brown rice, flaked salmon, diced onion, minced garlic, and frozen peas and carrots.
3. Drizzle with olive oil and season with salt and pepper.
4. Transfer the mixture to a 9×13 inch baking dish and bake for 25-30 minutes or until lightly golden.
Cooking Time: 25-30 minutes
Quick Canned Salmon and Cucumber Salad
Get ready to whip up a refreshing and protein-packed salad with just a few ingredients! This recipe is perfect for a quick lunch or dinner that’s easy on the wallet.
Ingredients:
– 1 can of salmon (drained and flaked)
– 2 medium cucumbers, peeled and thinly sliced
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Chopped fresh dill (optional)
Instructions:
1. In a large bowl, combine the flaked salmon, cucumber slices, and Greek yogurt.
2. Squeeze the lemon juice over the mixture and toss gently to combine.
3. Season with salt and pepper to taste.
4. Garnish with chopped fresh dill, if desired.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Healthy Canned Salmon and Lentil Soup
This comforting soup is a nutritious blend of protein-rich canned salmon, fiber-filled lentils, and flavorful vegetables. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 can of salmon (drained and flaked)
– 1 cup of red or green lentils, rinsed and drained
– 2 cups of chicken broth
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 teaspoon of dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little bit of water until tender.
2. Add the lentils, chicken broth, flaked salmon, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Canned Salmon and Kale Stuffed Portobello Mushrooms
This recipe combines the earthy flavor of portobello mushrooms with the creamy richness of canned salmon and the nutty taste of kale. Perfect as a main dish or appetizer, this flavorful stuffed mushroom is easy to prepare and packed with nutrients.
Ingredients:
– 4-6 portobello mushrooms
– 1 (5 oz) can of salmon, drained and flaked
– 2 cups kale, stems removed and chopped
– 2 cloves garlic, minced
– 1/2 cup breadcrumbs
– 1 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Clean the mushrooms by wiping with a damp cloth. Remove stems and set aside.
3. In a bowl, mix together salmon, kale, garlic, breadcrumbs, and olive oil. Season with salt and pepper.
4. Stuff each mushroom cap with the salmon-kale mixture, dividing it evenly among the four to six caps.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper. Top with grated cheddar cheese (if using).
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 20-25 minutes
Healthy Canned Salmon and Chickpea Salad
This refreshing salad is a great way to get your daily dose of omega-3s and protein while keeping things light and easy. With the combination of canned salmon, chickpeas, and fresh veggies, this salad is perfect for a quick lunch or dinner.
Ingredients:
– 1 (14.75 oz) can of boneless, skinless salmon
– 1 cup cooked chickpeas
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Drain the liquid from the canned salmon and flake it into a medium-sized bowl.
2. Add the cooked chickpeas, diced red bell pepper, and chopped parsley to the bowl with the salmon.
3. In a small bowl, whisk together lemon juice and olive oil.
4. Pour the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 5 minutes
Servings: 1-2
Quick Canned Salmon and Egg Breakfast Muffins
Elevate your morning routine with these protein-packed breakfast muffins that combine the convenience of canned salmon with the simplicity of scrambled eggs. Perfect for busy mornings, these bite-sized treats are ready in under 30 minutes.
Ingredients:
• 1 can (5 oz) of drained and flaked salmon
• 2 large eggs
• 1/4 cup rolled oats
• 1/4 cup shredded cheddar cheese
• 1 tablespoon butter, melted
• Salt and pepper to taste
• 6-8 English muffin halves
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, salmon, oats, and cheese. Season with salt and pepper.
3. Butter the English muffin halves on both sides.
4. Divide the egg mixture among the muffins, placing about 1 tablespoon on each half.
5. Place the muffins on a baking sheet lined with parchment paper.
6. Bake for 18-20 minutes or until the eggs are set and the muffins are golden brown.
Cooking Time: 18-20 minutes
Healthy Canned Salmon and Broccoli Quiche
A delicious and nutritious breakfast or brunch option that’s packed with protein, fiber, and vitamins. This quiche is a great way to get your daily dose of omega-3s and calcium.
Ingredients:
– 1 can of salmon (drained and flaked)
– 2 cups broccoli florets
– 1 onion, diced
– 1 cup milk
– 1/2 cup grated cheddar cheese
– 1 pie crust (homemade or store-bought)
– 1 egg
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté the onion and broccoli until tender.
3. In a bowl, whisk together milk, egg, and flaked salmon.
4. Roll out the pie crust and place in a quiche dish.
5. Add the cooked onion and broccoli mixture to the pie crust.
6. Pour the salmon-milk-egg mixture over the vegetables.
7. Sprinkle cheddar cheese on top.
8. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 35-40 minutes
Summary
Get ready to elevate your meal game with these 20 quick and delicious canned salmon recipes! From healthy salads to savory pasta dishes, and from breakfast options to sweet treats, this list has something for everyone. With minimal prep time and maximum flavor, you’ll be hooked on these easy-to-make recipes that incorporate the nutritious benefits of canned salmon. Whether you’re a busy professional or a busy parent, these ideas will keep your meals fresh and exciting. So go ahead, give them a try, and start cooking up a storm!
Leave a Reply