10 delicious recipes to make with tinned salmon (2024)

Store cupboard meals can be the saviour of midweek meals. And while you may cook with tinned tuna on the regular, tinned salmon is just as versatile.

From freshly dressed zesty salads to crispy golden fish cakes, we've given tinned salmon a much needed update. Take inspiration from these frugal yet flavoursome recipes.

1 Toss a tasty salmon salad

Drain and flake a 213g can of salmon and mix in a bowl with 100g pack watercress, 150g/5oz halved boiled new potatoes and 125g/4oz blanched green beans. Make a dressing with juice of 1 lemon, 2tbsp extra-virgin olive oil and a small handful chopped fresh dill. Drizzle over salad and toss to mix well.

2 Make tinned salmon pasta

Cook and drain 200g/7oz spaghetti according to instructions on packet. Trim and chop a handful of asparagus into 4cm/1½in lengths and blanch for 3-4 mins in boiling water, then toss with the hot pasta, a 213g drained can of salmon and 4-5 tbsp hollandaise sauce. Season to taste before serving.

3 Serve up a salsa

Drain a 180g can of salmon and mix with 1 halved, stoned and chopped avocado, juice of 1 lime, 1tbsp chopped red onion and 1 deseeded and chopped green chilli. Cut a half baguette diagonally into slices, drizzle with olive oil and grill on both sides till lightly golden, then rub with a cut clove of garlic before topping with the salmon salsa.

4 Bake a fast fish pie

Peel, boil and mash 900g/2lb potatoes with 50ml/2fl oz milk and a knob of butter. Melt 25g/1oz butter in a pan over a medium heat, then stir in 25g/1oz plain flour and cook for 1 min. Remove from heat and gradually add 600ml/1pint milk, stirring till smooth. Return pan to heat and cook, stirring, till sauce is thick. Stir in a 213g drained and flaked can of salmon, 2 handfuls frozen peas, 190g pack cooked of peeled prawns and a handful chopped fresh parsley. Pour into an ovenproof dish. Spoon mash over and bake in an oven preheated to gas mark 4/180°C (160°C in a fan oven) for 15-20 mins, till topping is crisp and hot.

5 Cook up salmon kedgeree

Perfect for brunch or dinner – this is a purse-friendly take on kedgeree. Boil and drain 175g/6oz rice as directed on pack. Heat a knob of butter and 1tbsp oil in a frying pan and cook 1 finely chopped onion for 5 mins, or till soft. Add 1tsp curry powder and ½tsp cayenne pepper and cook for another minute. Stir in cooked rice and a 213g drained can of salmon. Cook till piping hot, then season well. Add 1 handful chopped fresh parsley, 2 quartered hardboiled eggs and a squeeze of lemon, and serve.

6 Top a pizza with salmon

Preheat oven to gas mark 6/200°C (180°C in a fan oven). Spoon 5tbsp passata over a ready-made pizza base. Top with a 180g drained can of salmon, 155g pack of seafood selection and a few slices red onion. Sprinkle over 1tbsp dried oregano and 1 ball mozzarella cut into cubes. Season, then place directly on an oven shelf and bake for 10-15 mins till base is crisp and cheese bubbling.

7 Make tinned salmon dip

In a processor, mix together a 180g drained can salmon and 200ml/7fl oz crème fraîche. Stir through 1tbsp chopped capers and 2 finely chopped cornichons. Season to taste and serve with crudités and breadsticks.

8 Use tinned salmon in a stir fry

Cook 200g/7oz noodles, drain and toss with 1tbsp sesame oil. Add 1tbsp oil to a frying pan and, over a high heat, quickly stir-fry 1 deseeded chopped red chilli, 2 chopped cloves garlic, ½tbsp grated fresh ginger, 4 sliced spring onions and a 213g drained can of salmon. Add cooked noodles and stir in 1tbsp soy sauce and 1tbsp oyster sauce. Heat briefly and serve.

9 Fry up salmon fish cakes

Boil 1 large peeled potato, then mash with a 213g drained and flaked can of salmon, 1 small handful chopped fresh chives, 2tbsp plain flour, salt and pepper. Form into 6 patties and chill till firm. Shallow-fry in 4tbsp oil over a medium heat for 4-5 mins on each side.

10 Use to top jacket potatoes

In a small bowl, mix together a 180g drained can of salmon, 4tbsp soft cheese, 3 chopped spring onions and 1tbsp horseradish cream. Season to taste and spoon over hot baked potatoes.

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