Sautéed canned salmon is a mouthwatering mix of flaky salmon enhanced with spices and herbs. This quick and easy salmon recipe is always on my Sunday breakfast menu, but you can eat it whenever you want something spicy and savory.
Most Caribbean/Guyanese households have a can of salmon in their pantry. Canned salmon is a pantry staple in my household. It is a great substitute for salt-fish (another Caribbean staple)!.
Canned salmon is a pantry staple that offers convenience, affordability, and nutrition. This versatile ingredient can be used to make a wide range of tasty dishes, from quick meals for the week to party appetizers. But people often wonder if they can cook salmon right from the can.
The short answer is yes, definitely! Salmon that has been canned has already been cooked before it is canned. That means it’s safe to eat straight from the tin, without any extra cooking. However, heating it up unlocks more flavors and gives better texture. You can make canned salmon taste even better with just a few simple cooking tips.
In this article, we’ll share tips on how to cook canned salmon to perfection. You’ll also find answers to frequently asked questions about enjoying this beneficial fish straight from the can. Let’s dive in!
Is Canned Salmon Already Cooked?
Canned salmon undergoes a thorough cooking process during canning to eliminate any potential bacteria or pathogens. The fish is heat processed at temperatures above 245°F, which kills any microorganisms present
This high heat also partially cooks the salmon, though it retains a raw pink color The cooked fish is then sealed in cans while still hot. This heating process is sufficient to make canned salmon shelf-stable and safe to eat without additional cooking
However, most people prefer to cook canned salmon before eating for better taste and texture. The salmon has a soft, mushy texture straight from the can, which not everyone enjoys. Cooking it firms it up and enhances the flavor.
Simple Ways to Cook Canned Salmon
You can eat canned salmon right away, but it tastes even better when you heat it up. Here are some easy cooking methods:
Sauté
Drain the salmon and discard the liquid. Heat olive oil in a skillet over medium heat. Sauté the salmon for 2-3 minutes until warmed through and lightly browned. Season with salt, pepper, lemon juice or herbs.
Bake
Drain the salmon and arrange fillets on a greased baking sheet. Brush with oil or sauce and bake at 400°F for 10-12 minutes until hot and flaky. Broil for 1-2 minutes to get crispy tops.
Grill
Oil the grates before heating. Drain salmon and place in a grilling basket or foil. Grill for 3-4 minutes per side until charred. Baste with glaze or dressing.
Air Fry
Pat dry drained salmon and coat with oil or breadcrumbs. Air fry at 390°F for 4-6 minutes, flipping halfway, until browned and sizzling. Sprinkle with seasoning.
Poach
Heat broth, wine or a creamy sauce to a gentle simmer. Add drained salmon fillets and poach for 5 minutes, until just cooked through. Top with herbs and lemon.
Make a Spread
Flake drained salmon into a bowl. Whip with cream cheese, mayo or yogurt. Season and serve as a dip, spread or tartine topping.
Handy Tips for Cooking Canned Salmon
Follow these tips to get the most flavor and the best texture when cooking canned salmon:
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Drain and rinse the salmon to remove excess liquid and saltiness.
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Pat dry with paper towels before cooking for better browning.
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Adjust seasonings based on the flavor of the canned salmon. Go light on salt.
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Cook quickly over high heat to get a crispy crust without overcooking the inside.
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Look for boneless, skinless options if you prefer to skip removing them yourself.
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Use a non-stick pan and fish spatula to prevent delicate salmon from falling apart.
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Pair with acidic and fresh ingredients like lemon, herbs and veggies to brighten up the flavor.
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Flake larger fillets into pieces after cooking for a consistency that holds up better in salads or pastas.
With these handy tips, you can easily take canned salmon from the pantry to the plate for a hearty, healthy meal.
12 Delicious Ways to Use Canned Salmon
Canned salmon is endlessly versatile. Here are just some of the many delicious ways to enjoy it:
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Salmon Salad: Flake with mayo, onions, herbs and greens for a classic salad.
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Salmon Cakes: Mix with veggies, eggs, breadcrumbs and spices then pan-fry into tasty cakes.
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Salmon Scramble: Sauté with eggs, veggies, cheese and potatoes for a protein-packed breakfast.
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Salmon Pasta: Toss with hot pasta, garlic, olive oil, lemon and Parmesan.
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Salmon Sandwich: Layer on toast with tomatoes, greens, and tartar or mustard sauce.
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Salmon Tacos: Serve in warmed tortillas with avocado, cotija cheese and lime crema.
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Salmon Pizza: Top dough with salmon, red onion, capers, olives and cheese.
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Salmon Potato Skins: Fill potato boats with salmon, bacon, cheddar and scallions, then bake.
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Salmon Crisps: Spread on crackers or bagel chips and top with smoked salmon and dill.
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Salmon Burgers: Make patties with salmon, breadcrumbs, egg, onions and spices.
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Salmon Dip: Blend with cream cheese, Greek yogurt, lemon, and fresh dill.
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Salmon Quiche: Pour into a pie crust with egg custard and veggies like spinach or broccoli.
With canned salmon, healthy, delicious meals are just minutes away. Get creative with your own recipes!
Frequently Asked Questions About Canned Salmon
Here are answers to some common questions about enjoying canned salmon:
Is it safe to eat canned salmon right from the can?
Yes, canned salmon is fully cooked and shelf-stable, so it is safe to eat straight from the can without further cooking. However, it may have better flavor and texture when heated.
How long does opened canned salmon last in the fridge?
Once opened, canned salmon will stay fresh in the fridge for 3 to 4 days. Make sure to store it in an airtight container.
Can you freeze and thaw canned salmon?
Absolutely! Portion salmon into freezer bags or airtight containers, removing as much air as possible. It will keep for 2 to 3 months frozen. Thaw overnight in the fridge before using.
What’s the healthiest way to eat canned salmon?
For maximum nutrition, choose wild-caught salmon canned with the bones. Eat it on salads, in sandwiches, with veggies, or blended into dips. Avoid added sauces high in salt, sugar or preservatives.
Is the skin and bone of canned salmon safe to eat?
Yes, the small soft bones and skin are completely edible and provide calcium and healthy fats. However, you can remove them if desired.
What are some substitutes for canned salmon?
Other canned fish like tuna, sardines, crab, or shrimp work well in place of salmon in recipes. Smoked salmon or rotisserie salmon also make good alternatives.
The Takeaway
Canned salmon is an awesome pantry staple that makes whipping up quick, nutritious meals an absolute breeze. While safe to eat right from the can, taking a few extra minutes to heat it up unlocks next-level flavors and textures.
Use simple cooking methods like sautéing, baking, or poaching to warm up chilled canned salmon. Then get creative incorporating it into salads, sandwiches, buddha bowls and so much more. With endless possibilities, canned salmon is sure to become a kitchen MVP.
Best Way to Sauté canned salmon
When I am making sautéed canned salmon, I love cooking it in my wok. In Guyana we would use a Kaharee (a wok type pot). This really allows for even cooking. The high heat also allows the salmon to sauté really quickly, cutting down on cook time.
After the fresh herbs and vegetables soften a bit, I add the drained canned salmon and quickly sauté everything together.
Add a bit of lime juice. Sometimes I also add some lime zest along with the lime juice. Give it a try because it really makes a difference in the flavor of the dish.
Ingredients for Sautéed Canned Salmon
The best thing about this sautéed salmon recipe is that you can use any food you have in the fridge or pantry.
- Canned Salmon: Use one (15-ounce) can of pink salmon that was caught in the wild. Drain it to remove any excess oil before sautéeing.
- For a fresh vegetable mix and color, I use sliced tomatoes, green onions, and baby bell peppers.
- Garlic cloves: Grated.
- Herbs: Use finely chopped cilantro and parsley.
- Lime Juice: This brings some freshness to the dish.
- Ginger: Freshly grated.
- Cayenne pepper: Add a pinch if you want some spice.
- Take out the seeds and ribs of the Wiri Wiri pepper and chop it up very small. You can add this if you want something spicy, but it’s not necessary.
- Coconut aminos: This adds a savory quality that I love.
- Salt: This enhances the overall flavor.
- Olive oil: Everything is sautéed in this.
See recipe card for quantities.