It’s mostly salmon, which makes every bite of these salmon cakes such a treat. They always go fast in our family, and both kids and adults love them. I love that there isn’t a hint of fishiness in them.
To use up cooked salmon that you already have, this recipe is a good idea. But it’s worth the extra 10 minutes it takes to roast salmon just for this recipe. These salmon patties are THAT GOOD! p. s. You can also use well-drained packaged or canned salmon if that’s what you have on hand.
This homemade tartar sauce goes great with the fish. It’s simple to make and stays good in the fridge. Once you try it, you’ll never go back to store-bought again. The same goes for these salmon cakes – they are truly delicious!.
Canned salmon is a popular pantry staple enjoyed for its convenience, affordability and nutritional value. However, fresh salmon is prized for its tender texture, delicate flavor and versatility. This article will examine whether fresh salmon can be seamlessly substituted for canned salmon in recipes considering preparation, taste, cost differences and nutrition.
Overview of Canned Salmon
Canned salmon is salmon that has been cooked and put in a can or pouch that keeps air out. Common varieties include pink, sockeye and red salmon. The canning process cooks the salmon thoroughly and extends its shelf life. Key attributes:
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Convenience: Canned salmon needs no refrigeration and can be stored for 2-5 years. Once opened, it will keep for 3-4 days in the refrigerator. This makes it an easy protein to have on hand.
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Cost Canned salmon tends to be cheaper than fresh Buying it canned allows you to enjoy the nutrition of salmon on a budget
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Pre-cooked Canned salmon is fully cooked during processing. No additional cooking is needed just heating or adding to salads, pasta etc.
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Nutrition: While some loss of Omega-3s may occur during canning, canned salmon retains a significant amount of protein, healthy fats, vitamins and minerals. The bones are soft and edible too.
Benefits of Fresh Salmon
Fresh salmon is appreciated for its tender texture, mild flavor and healthy fats. Here’s an overview:
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Texture: Fresh salmon has a smooth, flaky texture when cooked properly. This makes it wonderful for serving grilled, baked or pan-seared.
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Flavor: Fresh salmon has a subtle, mildly sweet flavor. Its taste can shine when served simply seasoned or paired with citrus, herbs and other fresh ingredients.
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Omega-3s: Fresh salmon is one of the best sources of anti-inflammatory Omega-3 fatty acids like EPA and DHA which promote heart and brain health.
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Cooking: Fresh salmon allows for a variety of cooking methods like grilling, smoking, roasting and poaching. Different techniques enhance its versatility.
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Sustainability: Wild salmon like sockeye are considered environmentally friendly. Choosing wild, responsibly caught salmon supports sustainability.
Key Differences Between Fresh and Canned
There are some distinct differences between fresh and canned salmon to consider when substituting:
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Texture: Canned salmon has a uniform, moist, almost mushy texture since it is cooked and preserved in liquid. Fresh salmon is firmer, with big flakes.
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Flavor: Canned salmon tends to have a more pronounced, slightly metallic taste. Fresh salmon is revered for its mild, delicate flavor.
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Bones: Canned salmon often contains soft, edible bones. Fresh salmon is sold boneless and skinless in fillets.
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Sodium: Canned salmon contains around 300-400mg of sodium per 3oz serving. Fresh salmon has about 50-70mg.
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Convenience: Canned takes no prep. Fresh requires thawing, seasoning, and cooking.
Nutrition Comparison
While both supply lean protein and healthy fats, there are some nutritional differences:
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Protein: Similar protein content, with 22-23g per 3oz serving. Great for muscle recovery and satiety.
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Omega-3s: Canned retains a good amount but some loss occurs during processing. Fresh has higher amounts.
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Vitamin D: Canned provides more Vitamin D since bones are included. Fresh is still a good source.
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Sodium: Canned contains around 300-400mg per 3oz serving while fresh has about 50-70mg.
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Mercury: Both are low mercury options but canned chunk light tuna has less mercury than fresh tuna steak.
Substitution Tips and Considerations
When swapping fresh for canned salmon in recipes, keep these tips in mind:
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For best results, choose a high-quality, responsibly sourced fresh salmon. Go for wild-caught salmon whenever possible.
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Allow for thawing time if using frozen salmon. Thaw overnight in the refrigerator.
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Pre-cook the fresh salmon before using by baking, grilling or pan-searing until just opaque throughout.
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Remove any bones and skin after cooking. Flake the salmon into pieces with a fork to mimic canned texture.
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Account for extra moisture in canned salmon by draining liquid and patting dry before mixing into a recipe.
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Boost flavor of cooked fresh salmon with lemon, herbs, olive oil and other seasonings to offset milder taste.
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Reduce any stovetop cooking time in recipe since fresh salmon will already be cooked. Just gently heat through.
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Rinse canned salmon before use to remove excess sodium if concerned about higher sodium content.
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Add a sprinkle of sea salt to fresh salmon to make up for saltiness factor of canned, if desired.
Recipe Ideas and Substitution Suggestions
Here are some recipe ideas for ingeniously substituting fresh salmon for canned:
Salmon Patties/Cakes – Bake fresh salmon filets until cooked through. Flake salmon into a bowl and combine with eggs, breadcrumbs, onion, bell pepper and seasonings. Form into patties and pan fry until crispy.
Salmon Salad – Grill or roast salmon until opaque and flakes easily. Cool and flake into bite-sized pieces. Toss with greens, vegetables, fresh herbs, olive oil, lemon juice, salt and pepper.
Salmon Tacos – Cook fresh salmon as desired. Break into chunks and serve in warmed corn tortillas with cabbage, avocado, lime juice and cilantro.
Salmon Pasta – Bake salmon filets. Break into flakes and combine with hot pasta, olive oil or cream sauce, spinach or arugula, roasted garlic, lemon zest, black pepper.
Salmon Casserole – Preheat oven to 400°F. Arrange chunks of fresh salmon in a baking dish. Cover with your favorite vegetables, seasonings, sauce or cheese and bake until salmon reaches 145°F.
The Verdict
Fresh salmon can absolutely be used in place of canned salmon in many recipes. Taking the time to cook fresh salmon and flake it provides a less processed, more natural texture and taste. Be sure to compensate for moisture differences and boost flavor as needed. With thoughtful preparation and seasoning, fresh salmon makes an excellent stand-in that enhances dishes usually calling for the canned variety. Going the fresh salmon route results in a meal that feels a bit more special.
Watch How To Make Salmon Patties:
1. Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper.
Let it bake for 10 to 15 minutes, or until it’s just done (for my wild salmon that was cut thinner, it took about 10 minutes). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp while prepping remaining ingredients.
2. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
3. In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. I find it’s easiest to portion the patties using a flat ice cream scoop then pressing them into 1/3 to 1/2″ thick patties.
4. In a large pan over medium heat, melt 1 tablespoon of butter and add 1 tablespoon of oil. When the butter starts to sizzle, add half of the salmon cakes and cook for 3 1/2 to 4 minutes on each side, or until golden brown and fully cooked.
If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
I can’t get enough of those big salmon flakes! Right now I really want salmon cakes with homemade tartar sauce. Hands down, these are the best salmon cakes I’ve ever tried and they are so easy!.
P.S. If you love this recipe and salmon in general, our famous baked salmon is a must try!
Ingredients for Salmon Cakes:
1 lb fresh salmon filet* Garlic Salt – I use Lawry’s brand Black Pepper Olive Oil 1 medium onion (1 cup finely diced) 1/2 red bell pepper, diced 3 Tbsp unsalted butter, divided 1 cup Panko bread crumbs (Japanese Style crumbs) 2 large eggs, lightly beaten 3 Tbsp mayo 1 tsp Worcestershire sauce 1/4 cup minced fresh parsley
Though fresh salmon is ideal, you can use cooked salmon that you have already eaten, 14 to 15 ounces of well-drained canned salmon, or three 5 ounce salmon packets instead. If the mix is too wet to form patties, add more bread crumbs. If it’s too dry, add one more tablespoon of mayo.
Salmon Patties – Old Fashioned, Southern Recipe!
FAQ
What’s the difference between canned salmon and fresh salmon?
Can I use canned salmon instead of fresh?
Is canned fish the same as fresh fish?
Is fresh or canned salmon cheaper?
Can you eat canned salmon?
However, the bones soften through the canning process which makes them safe to eat. Plus they are packed with calcium, so if you don’t mind some added crunch, go ahead and keep them in! Canned wild salmon: you’ll need one large (14.5-ounce) can of salmon or three small (6-ounce) cans.
Is fresh salmon safe to eat?
Yes, salmon is a source of omega 3, the fatty acid is responsible for acting in the prevention of cardiovascular diseases, making the heart strong and healthy. Just be careful to analyze the supplier to make sure it doesn’t have any contamination.
Is canned salmon better than farmed salmon?
Plus canned salmon delivers the same high doses of healthy Omega 3’s and Vitamin D. The real choice to be made when considering your health is wild salmon over farmed salmon. Both canned and fresh wild salmon are considered safer than farmed when it comes to pesticides and both are less likely to contain possible carcinogens called PCBs.
Why should you buy canned salmon?
The bones and skin of the salmon are rich in nutrients – similar to the sustenance created in broths made from chicken or beef bones. When you buy canned salmon you access a very easy way to incorporate the salmon skin and bones into your diet. The canning process softens these parts of the salmon.