recipe with canned salmon
- The Best recipe with canned salmon
- Creamy Garlic Butter Canned Salmon with Crispy Potato Pancakes
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Garlic Butter Canned Salmon with Crispy Potato Pancakes Works
- ❓ Frequently Asked Questions About Creamy Garlic Butter Canned Salmon with Crispy Potato Pancakes
The Best recipe with canned salmon
I love this recipe because it’s flexible enough to work in so many ways. You can serve it straight up with a sprinkle of lemon and fresh dill, or mix it into a creamy pasta sauce, toss it with roasted veggies, or even blend it into a smoothie for a protein boost. My kids—especially the picky ones—will eat it because it’s familiar but still feels fresh. And honestly, the health benefits make it worth the effort. Salmon is one of those foods that doesn’t just taste good, it actually helps you feel better, especially when you’re cooking with whole, real ingredients. It’s not about being fancy; it’s about making meals that are easy, satisfying, and actually good for what you’re putting into your body. That’s what makes this recipe a go-to for me.
Creamy Garlic Butter Canned Salmon with Crispy Potato Pancakes
A comforting dish featuring tender canned salmon tossed in garlic butter sauce, paired with golden potato pancakes that add a satisfying crunch. Perfect for a quick weeknight meal.
🥘Ingredients
- 1 lb russet potatoes, peeled and diced
- 1 large egg
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup finely chopped fresh chives
- 2 cans (5 oz each) wild salmon, drained
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp butter
- 1/2 tsp dried dill
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. Boil diced potatoes in salted water for 10–12 minutes until fork-tender. Drain and let cool slightly. -
2
In a food processor, pulse potatoes, egg, flour, salt, and pepper until coarse crumbs form. Transfer to a bowl and mix in chopped chives. -
3
Heat a skillet over medium-high heat. Drop spoonfuls of potato mixture into the pan, flattening slightly. Cook 3–4 minutes per side until golden and crispy. -
4
While pancakes cook, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in mayonnaise, lemon juice, dill, salt, and pepper. -
5
Once pancakes are golden and crispy, transfer them to a baking sheet. In the same saucepan, gently fold in drained salmon pieces, coating them in the garlic butter sauce. Simmer for 2–3 minutes until heated through.
🔧Equipment
- Mixing bowl
- Food processor (optional)
- Oven
- Skillet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Butter Canned Salmon with Crispy Potato Pancakes Works
❓ Frequently Asked Questions About Creamy Garlic Butter Canned Salmon with Crispy Potato Pancakes
1. What is the best way to prepare canned salmon for this recipe?
Use the salmon straight from the can, drained and rinsed to remove excess salt. If you prefer a firmer texture, flake it gently with a fork before adding to the dish. Avoid overcooking the salmon in the sauce, as it can become dry—simmer gently to preserve moisture.
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2. Can I substitute another type of fish if I don’t have canned salmon?
Yes, but keep the texture and flavor in mind. White fish like cod, haddock, or tilapia work well if flaked and cooked briefly. Avoid fatty fish like salmon fillets (unless pre-cooked) to prevent overcoagulation. For a richer taste, try smoked trout or mackerel.
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3. How do I adjust the recipe for dietary restrictions, like gluten-free or lower-sodium?
For gluten-free: Ensure all broths and sauces are certified free of gluten-containing grains. Skip the barley malt syrup if present. For lower sodium, rinse the canned salmon lightly before draining and reduce the amount of salt in the stock or broth.
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4. Why does the dish taste bland, even after adding extra salt?
Blandness often comes from overcooking or under-seasoning. Double-check that the salmon is flaked just before adding to the sauce—it should still hold together slightly. Taste the stock or broth before mixing it in and adjust salt gradually. If using store-bought broth, check the label for added salt.
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5. Can I make this recipe ahead of time?
Yes, but assemble it the night before. Store the flaked salmon and all ingredients separately in airtight containers. Reheat gently in the sauce just before serving to avoid a rubbery texture. For longer prep, freeze the assembled dish (without reheating) and thaw in the fridge before cooking.
