Salmon Recipes


Canned Salmon Recipes – Fisherman Favourites!


Canned salmon recipes from the fisherman’s kitchen – you know they will be marvellous! We always use Estevan Choice Traditional Canned Sockeye Salmon, for the best in taste.

You just can’t beat a good quality salmon sandwich made with fresh bread and maybe a little lettuce, onion and mayo, or some fresh greens topped with canned salmon and sprinkled with olive oil and balsamic vinegar, but here are a couple of other ideas.

Panko Crusted Salmon Patties

2 cans Estevan Choice Traditional Canned Sockeye Salmon
6 C mashed potatoes
1 C finely chopped carrots
1 C finely chopped celery
1/3 C finely minced chives
1 small onion finely minced
3 eggs
salt and pepper to taste
Panko crumbs
Light cooking oil

Mix salmon and all ingredients, leaving one beaten egg for coating, Form into patties. Dip into one beaten egg, then into Panko crumbs. Fry in pan with light oil coating. These delicious salmon patties (some call them Salmon Cakes) can be eaten hot or cold. Serve with dips or your favourite Hot Sauce (we like Frank’s).

Family-Friendly Salmon Loaf – Quick, Easy, Nutritious.

2 213-g cans of Estevan Choice Traditional Canned Sockeye Salmon
1 egg
250 ml (1 cup) cheddar cheese, grated
1 250 ml (1 cup) soft breadcrumbs
1/2  small onion, finely minced
Salt, pepper, sweet basil to taste
1/4 cup grated cheese for topping (2 Tbsp melted butter with 2 Tbsp dry or soft breadcrumbs for an au gratin mixture works as well)

Drain salmon, reserving liquid. Flake salmon and crush bones. In a bowl, beat egg. Add salmon, reserved liquid, grated cheese, breadcrumbs, onion, and spices. Pour into greased loaf pan. Preheat oven to 350 F. (180 C.) and bake for 20 minutes. Top with cheese or other au gratin mixture and return to oven for another 10 to 15 minutes.  Serves 4. This recipe can be bulked out with extra breadcrumbs and another egg, or reduced to one can of salmon.  It is very flexible depending on your needs, and keeps well.

Salmon Stroganoff with Rice

2 cans Estevan Choice Traditional Canned Sockeye Salmon
1 cup whole milk OR 1/2 cup milk and 1/2 cup chicken stock*
1 cup chopped mushrooms
2 tbsp flour
2 Tbsp catsup*
1/2 cup sour cream
1/2 chopped onion
1 clove garlic
1 tbsp butter
1 tbsp olive oil
1/4 tsp Worchestershire sauce
Dash pepper
Thyme
Optional 2 cups cooked rice

Drain salmon and mash bones. Reserve liquid.  Saute onion, garlic, and mushrooms in butter/olive oil until tender.  Blend in flour and brown. Add milk (chicken stock) and salmon liquid and heat until thick, stirring constantly.  Add salmon and flavorings and heat.  Serve over rice.  Serves 6.
* The catsup and chicken stock are optional, but they do add a little body.

Salmon Pizza

1 can Estevan Choice Traditional Canned Sockeye Salmon
1/2 cup milk and salmon liquid
2 cups biscuit mix
213 gram can tomato sauce
1 314 gram package mozzarella cheese
1 cup onion, minced
1/4 cup green pepper, minced
1/2 cup black olives, minced
1/2 tsp oregano
Salt and pepper
1/4 cup Parmesan cheese, grated

Drain salmon and reserve liquid, adding enough milk to make 1/2 cup liquid. Blend together biscuit mix and liquid to make a dough.  Knead several times and roll into a circle 12-inch in diameter to fit a pizza pan. Spread tomato sauce on the dough.  Layer with mozzarella cheese, salmon, onion, olives and pepper. Season with oregano, salt and pepper. Top with Parmesan cheese. Preheat oven to 450 F. (230 C.) and bake pizza for 15 to 20 minutes.  Serves 3 to 4.
This can also be made as a bruschetta with lightly toasted bread or with a commercial pizza round – just omit the liquid,  reduce cooking temperature to 425 F., and check for doneness after 10 minutes.

Three Pepper Loaf

2 cans Estevan Choice Traditional Canned Sockeye Salmon
1 egg
1/2 C bread crumbs
1/4 C minced onions
1/2 C combined mixed orange, red and yellow minced peppers
Mixed fresh herbs: 1 T each of chopped oregano, chopped tarragon, chopped parsley
Dash of pepper

Mash salmon and add egg and bread crumbs. Mix in peppers, onion, and fresh herbs. Blend until smooth, adding more bread crumbs, if necessary to shape into a bread-like loaf. Place loaf on a parchment-lined cookie sheet. Bake at 350 F for approx. 45 minutes, until the top is firm and golden. Now at this stage, you can glaze it by brushing on some bottled sweet chili sauce, or your favourite barbecue sauce, and bake for an additional 5 minutes. Let the loaf cool, then slice it up and serve with rice and your favourite vegetables. Great hot or cold!

Salmon and Feta Cheese Pie

1 1/2  C light cottage cheese
3 large eggs
3 T fresh dill, chopped fine
1/4 t of pepper
1 can of Estevan Choice, Traditional Canned Sockeye Salmon
1/3 C feta cheese
4 chopped green onions
9 inch deep-dish pie crust (thaw while preparing)

Preheat oven to 375 F, blend cottage cheese until smooth, add eggs, dill and pepper and blend. Break up the salmon and feta cheese, add them and the green onion to the cheese and egg mixture, stir and pour into the pie crust. Bake for 40 minutes until pie is firmly set.

This pie can be served warm or at room temperature, Serve with salad or vegetables.

Salmon and Broccoli Quiche

2/3 C cheddar cheese
2 Cans Estevan Choice Traditional Canned Sockeye Salmon
2/3 C chopped onion
1 C broccoli, green peas or your preferred vegetables
1 1/3 C milk
3 eggs
3/4 C biscuit mix
1/4 tsp salt
1/4 tsp pepper

Press the prepared biscuit dough into your greased quiche dish or pie plate. Then coarsely chop the cheese and save 1/2 cup for the top. Put the cheese with the salmon and vegetables in a bowl. Mix the milk, eggs, salt and pepper in a blender then pour it into the vegetables, cheese and Salmon. Mix it all up and pour into your quiche dish. Add the remaining cheddar to the top. Cook at 400 F for 30-40 minutes or until a knife inserted into the middle comes out clean.

Buy Wild Salmon here

Have a favourite recipe or one that you would like to share? We would love to hear from you. Email us! ddevereux@shaw.ca