recipe using canned salmon
The Best recipe using canned salmon
The thing I love most about canned salmon is how adaptable it is. You can toss it into a salad with crisp greens, a grain bowl, or even over mashed potatoes for something hearty. It’s also a great way to sneak in extra protein for picky eaters—my son will eat it straight from the can with a spoon if I’m not careful. Plus, it’s one of those ingredients that doesn’t require fancy techniques or expensive tools. You can make a simple, fresh salad, a cozy bowl, or even a quick wrap in minutes, and it always comes out tasting good. And because it’s so versatile, you can use it for everyday meals or when you want to impress someone with something light but still full of flavor. It’s that kind of ingredient that makes cooking feel effortless.
Creamy Garlic Salmon Cakes with Tomato Sauce
A quick and flavorful dish featuring tender salmon cakes smothered in a rich tomato sauce and garlic. Perfect for a weeknight dinner with minimal effort.
🥘Ingredients
- 1 lb canned salmon, drained
- 1 cup breadcrumbs
- 1 egg
- 1 tsp lemon juice
- 1 tsp dried dill
- 1 (28 oz) can crushed tomatoes
- 3 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup heavy cream
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. In a food processor, pulse salmon, breadcrumbs, egg, lemon juice, and dill until combined into a loose mixture. If using a manual method, mix everything by hand. -
2
Heat olive oil in a nonstick skillet over medium heat. Form the salmon mixture into 8 patties. Cook for 4–5 minutes per side, or until golden and crispy. -
3
While the salmon cakes cook, heat a saucepan over medium heat. Add crushed tomatoes, minced garlic, and salt. Simmer for 10 minutes. Stir in heavy cream and cook for another 5 minutes until slightly thickened. -
4
Transfer salmon cakes to a baking sheet and bake for 5 minutes at 400°F. Spoon the tomato garlic sauce over the cakes and return to the oven for 2–3 minutes to warm through.
🔧Equipment
- Mixing bowl
- Food processor (optional)
- Nonstick skillet
- Oven-safe pan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Salmon Cakes with Tomato Sauce Works
❓ Frequently Asked Questions About Creamy Garlic Salmon Cakes with Tomato Sauce
Can I substitute fresh salmon for canned salmon in this recipe?
Yes, you can use fresh salmon if you prefer, but adjust the cooking time slightly. Fresh salmon cooks faster than canned, so reduce the heat by about 10–15°F and trim off any skin or bones before adding it to the dish. Fresh salmon also tends to be more delicate, so cook it just until it flakes easily with a fork.
How do I ensure the canned salmon doesn’t get mushy?
To keep the salmon tender, drain it well before using—press out any excess liquid with a paper towel. If the recipe calls for flaking or breaking it into pieces, do so just before adding it to the dish. For extra texture, let the salmon sit at room temperature for 5–10 minutes before cooking to help it absorb flavors better.
What if I don’t have a pressure cooker?
No pressure cooker? No problem! Use a heavy-bottomed pot on the stovetop. Cook the salmon in the broth or sauce for 15–20 minutes on low heat, stirring occasionally, until it flakes easily. If the liquid reduces too quickly, add a splash of water or broth to keep it moist.
Can I make this recipe ahead of time?
Yes, you can prepare the filling ahead of time. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Just thaw it overnight in the fridge before assembling the quiche. For best results, bake it fresh the day you serve it, as refrigerated fillings can make the crust soggy.
How do I adjust the recipe for dietary restrictions, like gluten-free or dairy-free?
For a gluten-free version, ensure your crust and any added flour are certified gluten-free. For dairy-free, use dairy-free milk or cream and swap butter for a dairy-free alternative like coconut oil. If you’re avoiding nuts, check the labels on any spices or flavorings used—some blends contain trace amounts.
