Everything You Need to Know About Canned Pink Salmon

Canned pink salmon is an versatile, affordable pantry staple that every home cook should keep on hand In this comprehensive guide, we’ll cover everything you need to know about buying, storing, preparing and cooking with canned pink salmon

Pink salmon, also known as humpback salmon, is one of the smallest and most abundant of the Pacific salmon species. It has a light pink flesh that cooks up flaky and tender. Canned pink salmon is an economical and sustainable seafood choice, as the fish are caught wild in abundance during short, closely monitored seasons.

Canned pink salmon has a mild, delicate flavor compared to other salmon varieties. Because it is soft, it’s great for making salmon patties, dips, spreads, sandwiches, salads, casseroles, soups, and more. While fresh salmon can cost $10-$15 per pound, a 14. 5 oz can of pink salmon costs just $2-3 at most grocery stores.

When shopping for canned pink salmon, opt for wild caught Alaskan salmon packed in water or olive oil over flavored and creamed options, which often have added sodium, preservatives and thickeners.

Health Benefits of Pink Salmon

Pink salmon is an excellent source of lean protein, delivering 20g per 3oz serving. It’s also rich in omega-3 fatty acids like DHA and EPA, which support heart and brain health. Canned pink salmon provides vitamins D B12, niacin selenium and potassium.

Two to three times a week of pink salmon can help lower your blood pressure and triglycerides, reduce inflammation, and improve brain function. At least twice a week, the American Heart Association says, eat fish that is high in omega-3s.

How to Store Canned Pink Salmon

You can keep canned pink salmon for two to five years in a cool, dry place. Refrigerate opened canned salmon in an airtight container for up to 4 days. Frozen salmon will last for 2-3 months.

To freeze opened canned salmon, drain and transfer to a freezer bag or airtight container. Press out excess air before sealing and freeze. Thaw overnight in the refrigerator before using.

How to Use Canned Pink Salmon

Thanks to its flaky texture that holds together well, canned pink salmon can be formed into patties, loaves and croquettes or stirred into dips, salads, pastas and more. Here are some quick and easy ways to use up a can of pink salmon:

• Make salmon patties by combining drained salmon with eggs, breadcrumbs, onions and seasonings. Pan fry until golden brown.

• Toss flaky salmon pieces with pasta, olive oil, lemon juice, garlic and fresh herbs for a simple salmon pasta.

• Mix canned salmon with cream cheese, Greek yogurt, lemon juice and fresh dill for an easy salmon spread.

• Stir salmon into cooked rice with veggies, eggs and soy sauce for a salmon fried rice.

• Layer salmon with potatoes, onions, milk and seasonings in a casserole dish and bake until bubbling.

• Add salmon to pasta salad, grain bowls or lettuce wraps for an extra boost of protein.

• Make salmon cakes by baking seasoned salmon patties in muffin tins for individually portioned meals.

Top Canned Pink Salmon Recipes

From classic salmon patties to soups, sandwiches and bakes, canned pink salmon works beautifully in all kinds of easy everyday recipes. Here are some of our favorite ways to use up a can of pink salmon:

1. Salmon Patties

Buttery, fried salmon patties are a retro classic for a reason. Eggs and breadcrumbs or crushed crackers hold the patties together, while onions, herbs and spices liven them up. Serve patties on buns, with dips or alongside salads.

2. Salmon Dip

Flaky canned salmon gets blended with creamy ingredients like cream cheese, yogurt or sour cream for easy no-cook dips and spreads. Lemon juice, garlic, herbs and spices add lots of flavor.

3. Salmon Casserole

For a hearty one-pan meal, mix canned salmon with potatoes, cheese, veggies and cream, then bake until bubbly. Top with breadcrumbs or potato chips for crunch.

4. Salmon Chowder

Pink salmon’s delicate flavor won’t overpower this creamy soup. Simply saute aromatics, simmer potatoes and milk, then add salmon at the end. Finish with herbs.

5. Salmon Fried Rice

Transform leftover rice into a protein-packed meal with canned salmon, eggs, peas, carrots and soy sauce all fried together in one pan.

6. Salmon Salad Sandwiches

Flake up canned salmon and toss with diced celery, onion, herbs and mayo or yogurt for an easy salad sandwich filling. Works on bread, lettuce wraps or crackers.

7. Salmon Quiche

Take quiche to the next level by adding flaked salmon and cheese to the custard filling before baking in a pie crust. Gruyere, cheddar and goat cheese pair well.

8. Salmon Tacos

For protein-packed tacos, top corn tortillas with canned salmon, cabbage, avocado and salsa. Quick-pickled onions and cilantro add extra flavor.

Simple Ways to Dress up Canned Salmon

While canned pink salmon tastes great on its own, you can punch up its flavor in endless ways with creative mix-ins:

• Fresh herbs – Dill, parsley, chives, basil, cilantro

• Spices – Garlic powder, onion powder, paprika, chili powder, curry powder

• Citrus – Lemon, lime, orange or grapefruit juice

• Sauces/Condiments – Mayonnaise, mustard, bbq sauce, hot sauce, soy sauce, teriyaki

• Vegetables – Celery, onion, bell pepper, corn, peas, spinach, tomato

• Cheeses – Cheddar, parmesan, feta, goat cheese, cream cheese

• Crunchy Toppings – Bread crumbs, crushed crackers, bacon bits, toasted nuts

So next time you come across canned pink salmon on sale at the market, grab a few cans. With a long shelf life, budget-friendly price and endless recipe possibilities, canned salmon is one pantry staple you’ll be glad to have on hand.