10+ Canned Salmon Recipes for Easy and Delicious Meals

Canned salmon is one of those ingredients that just makes life easier. It’s affordable, packed with nutrition, and honestly, you can whip up a meal in no time.

You can create all sorts of tasty dishes with canned salmon—no fancy skills needed. Whether you’re after a quick snack or a full-on dinner, it just fits.

1) Classic Salmon Patties with Dill and Lemon

Salmon patties are about as easy as it gets. Mix canned salmon with fresh dill and a squeeze of lemon for a bright, fresh flavor.

They fry up crispy outside and stay soft inside—kind of perfect for lunch or dinner. You only need a handful of ingredients.

Serve them with a salad or your favorite dip. If you want a little extra kick, toss in some green onions or mustard.

Ingredients

• 2 cans of salmon (about 14-15 ounces each)
• 1/4 cup fresh dill, chopped
• Juice of 1 lemon
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup finely chopped onion
• Salt and pepper to taste
• 2 tablespoons oil for frying

Cooking Instructions

1. Drain the salmon and pull out any big bones.
2. In a bowl, mix salmon, dill, lemon juice, breadcrumbs, egg, onion, salt, and pepper.
3. Shape into patties, about 3 inches wide.
4. Heat oil over medium heat (350°F/175°C).
5. Fry patties for 3-4 minutes per side, until golden.
6. Let them drain on paper towels.
7. Serve warm.

Try this easy recipe for Classic Salmon Patties with Dill and Lemon.

2) Salmon Quiche with Spinach and Feta

This quiche is a go-to for a quick, savory meal. Just mix canned salmon with spinach and crumbled feta.

Eggs and milk make the filling creamy. Onions or shallots add a touch of sweetness.

Use a pie crust or puff pastry—whatever you have on hand. It’s good warm or even at room temp.

Ingredients

• 1 cup canned salmon, drained and flaked
• 8 oz fresh spinach
• 3-4 oz crumbled feta cheese
• 6 eggs
• 1 1/4 cups milk
• 1 small onion, thinly sliced
• 1 pie crust or puff pastry

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Cook spinach until wilted, then drain.
3. Whisk eggs and milk together.
4. Add salmon, spinach, feta, and onion.
5. Pour into the crust.
6. Bake 35-40 minutes, until set and golden.
7. Let it cool a bit before slicing.

More details on this recipe at Ritzy Salmon Spinach Feta Quiche.

3) Canned Salmon Pasta with Broccoli and Lemon

This pasta is a weeknight hero. Broccoli brings crunch and color, and lemon keeps things fresh.

Use canned salmon for a protein boost. Stir in garlic, olive oil, and a bit of crème fraîche or cream for a simple sauce.

You can get this done in about 15 to 20 minutes. Most of the ingredients are probably already in your kitchen.

Ingredients

• 8 ounces pasta
• 1 can salmon, drained
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 lemon (juice and zest)
• 2 tablespoons olive oil
• 2 tablespoons crème fraîche or cream
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta as the package says.
2. Steam or boil broccoli until tender, about 4-5 minutes.
3. Sauté garlic in olive oil until fragrant.
4. Add canned salmon and break it up gently.
5. Stir in crème fraîche and lemon juice, season to taste.
6. Drain pasta and broccoli, then toss with the salmon sauce.
7. Top with lemon zest and serve.

Find a similar recipe for canned salmon pasta with broccoli and lemon here.

4) Easy Salmon Salad for Sandwiches

If you’re in a rush, salmon salad is a lifesaver. Mix canned salmon with mayo, lemon juice, and dill.

Diced celery and green onion add crunch. Spoon it onto bread or toast—done.

Want more flavor? Add a bit of Dijon mustard or some capers.

Ingredients

• 1 can of salmon (about 14-15 oz)
• 1/3 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 stalk celery, diced
• 2 tablespoons green onion, chopped
• 1 teaspoon dill (fresh or dried)
• 1 teaspoon Dijon mustard (optional)
• 1 tablespoon capers, chopped (optional)

Cooking Instructions

1. Drain salmon and pick out any big bones.
2. Mix salmon, mayo, and lemon juice in a bowl.
3. Add celery, green onion, dill, and any extras.
4. Taste, adjust seasoning, and serve on bread.

For more ideas, check out this canned salmon salad recipe.

5) Salmon Cakes with Breadcrumbs and Green Onion

Salmon cakes are a classic, and canned salmon makes them super quick. Breadcrumbs help bind everything and crisp up the outside.

Green onions add a fresh bite. Just a few ingredients and you’re almost done.

Pan-fry until golden on both sides. A squeeze of lemon or your favorite sauce works great.

Ingredients

• 14.5 ounces canned salmon, drained
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1/3 cup green onions, finely chopped
• 2 tablespoons fresh parsley (optional)
• Salt and pepper to taste

Cooking Instructions

1. Combine salmon, egg, breadcrumbs, green onions, parsley, salt, and pepper in a bowl.
2. Mix gently and shape into patties.
3. Heat oil in a skillet over medium heat (about 350°F / 175°C).
4. Cook patties 4-5 minutes per side, until golden.
5. Drain on paper towels.

Find more detail on salmon patties with breadcrumbs and green onion here.

6) One-Pan Spanish Garlic Salmon Pasta

Here’s a one-pan pasta that packs a punch. Canned salmon and Spanish garlic flavors make this dish anything but boring.

Garlic and paprika bring warmth and a little smokiness. You cook the pasta right in the pan, so it soaks up all the flavor.

Throw in some spinach or other veggies if you want. Dinner’s done with barely any cleanup.

Ingredients

• 1 can of salmon, drained
• 8 oz pasta
• 3 cloves garlic, minced
• 1 tsp smoked Spanish paprika
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: fresh spinach or parsley for garnish

Cooking Instructions

1. Heat olive oil in a big pan over medium heat.
2. Add garlic and paprika; cook about a minute.
3. Pour in broth and cream, then add pasta.
4. Simmer, stirring often, until pasta’s tender (10-12 minutes).
5. Stir in canned salmon and heat through.
6. Season with salt and pepper. Add spinach if you’re using it.
7. Serve warm.

7) Salmon Dip with Cream Cheese and Herbs

This dip is ridiculously easy and always a hit. Mix canned salmon, cream cheese, and some herbs.

A splash of lemon juice wakes up the flavor. Dill or parsley keeps things fresh.

Serve with crackers, bread, or cut-up veggies. It’s a crowd-pleaser, honestly.

Ingredients

• 6 ounces canned salmon, skinless and boneless
• 8 ounces cream cheese, softened
• 2 tablespoons Greek yogurt or sour cream
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill or parsley, chopped
• Salt and pepper to taste

Cooking Instructions

1. Drain the salmon and flake it up.
2. Mix salmon, cream cheese, and yogurt in a bowl.
3. Add lemon juice and herbs.
4. Season with salt and pepper.
5. Chill for 15 minutes before serving.

8) Healthy Salmon Casserole with Vegetables

For a cozy meal, toss canned salmon with veggies—fresh or frozen both work. Green beans, peas, or cauliflower are all good choices.

A simple white sauce with milk and a little flour holds it together. No need for heavy cream, so it’s lighter.

Top with whole-grain crackers or a sprinkle of cheese for some crunch. Serve with a salad and call it dinner.

Ingredients

• 14 1/2 ounces canned salmon
• 2 cups mixed vegetables (green beans, peas, cauliflower)
• 2 cups milk
• 2 tablespoons all-purpose flour
• 1 cup shredded cheese (optional)
• 1 cup whole-grain crackers, crushed
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Mix the flour into the milk.
3. Heat the mixture gently until it thickens.
4. Stir in the salmon and vegetables.
5. Add salt and pepper.
6. Pour everything into a baking dish.
7. Sprinkle cheese and crackers on top.
8. Bake for 25-30 minutes.
9. Watch for the casserole to turn bubbly and golden.

For other salmon casserole ideas, you might want to check this recipe.

9) Salmon Loaf with Mustard Glaze

This salmon loaf is such an easy, satisfying way to use up canned salmon. You just mix the salmon with eggs and some crumbs, then pop it in a loaf pan.

That mustard glaze? It brings a sharp, tangy kick that really wakes up the whole dish. Honestly, I like it warm, but it’s not bad cold either.

It works for dinner or sandwiches the next day—kind of a meal-prep win. There’s something classic about it, but you can always tweak it to your own taste.

Ingredients

• 1 (15-ounce) can salmon, drained
• 2 eggs, beaten
• 1 cup breadcrumbs or crushed crackers
• 1 small onion, chopped
• 1/4 cup milk
• Salt and pepper to taste
• 3 tablespoons mustard
• 2 tablespoons honey

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix the salmon, eggs, breadcrumbs, onion, milk, salt, and pepper.
3. Press the mixture into a loaf pan.
4. Stir together the mustard and honey for the glaze.
5. Spread the glaze over the loaf.
6. Bake for 45-50 minutes until it’s firm and golden.
7. Let it cool for a few minutes before slicing.

Want more details? Here’s a Salmon Loaf with Honey Mustard Glaze recipe worth a look.

10) Quick 5-Minute Salmon Salad

You can whip up a salmon salad in about five minutes. Grab a can of salmon, and you’re halfway there.

It’s a simple, healthy meal packed with protein and those omega-3s everyone’s always talking about. I like it for lunch, but it works for a light dinner too.

Mix canned salmon with either Greek yogurt or mayo—whatever you’ve got. Toss in some diced celery and a squeeze of lemon juice.

A handful of fresh dill or green onions brightens it up. No cooking, no fuss.

Spoon it onto bread, pile it on crackers, or just throw it over some greens. When you need something quick but still want to eat well, this one’s a winner.

Ingredients

• 1 can of salmon, drained
• 2 tablespoons Greek yogurt or mayo
• 1/4 cup chopped celery
• 1 teaspoon lemon juice
• 1 tablespoon chopped fresh dill or green onions
• Salt and pepper to taste

Cooking Instructions

1. Drain the canned salmon.
2. In a bowl, mix the salmon, yogurt or mayo, and lemon juice.
3. Stir in celery and dill or green onions.
4. Season with salt and pepper.
5. Serve right away or chill it for later.

For more ideas, check this 5-Minute Salmon Salad recipe.