Now, who says quick and easy meals can’t be delicious and nutritious? Dive into our roundup of 18 Delicious Canned Pink Salmon Recipes Easy to Make, where convenience meets flavor in the most delightful ways. Perfect for busy weeknights or lazy weekends, these recipes are your ticket to satisfying meals without the fuss. Let’s turn that pantry staple into something extraordinary—keep reading for inspiration!
Easy Pink Salmon Patties
Salmon patties are the unsung heroes of quick, delicious meals, and this pink version is here to steal the show with minimal effort and maximum flavor. Perfect for those nights when you’re torn between fancy and lazy, these patties are your golden (or should we say pink?) ticket.
Ingredients
- For the patties:
- 1 can (14.75 oz) pink salmon, drained
- 1/2 cup breadcrumbs
- 1 large egg, beaten
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- For cooking:
- 2 tbsp olive oil
Instructions
- In a large bowl, flake the drained pink salmon with a fork, removing any large bones or skin if desired.
- Add breadcrumbs, beaten egg, mayonnaise, lemon juice, garlic powder, salt, and black pepper to the salmon. Mix until just combined. Tip: Overmixing can make the patties tough, so keep it gentle.
- Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
- Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Carefully add the patties to the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too early; patience ensures a perfect crust.
- Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
With a crispy exterior giving way to a moist, flavorful center, these pink salmon patties are a delight. Serve them atop a fresh salad, tucked into a bun with all the fixings, or simply enjoy them straight off the plate—no judgment here.
Quick Pink Salmon Salad
Oh, the joys of finding a dish that’s as easy to make as it is delicious to eat! Our Quick Pink Salmon Salad is here to save your day with its vibrant colors and flavors that dance on your palate. Perfect for those ‘I need something healthy but can’t be bothered’ moments.
Ingredients
- For the salad:
- 2 cups mixed greens
- 1 can (14.75 oz) pink salmon, drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mixed greens, pink salmon, cherry tomatoes, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well blended. Tip: For a smoother dressing, let it sit for 5 minutes before whisking again.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Use your hands for tossing to prevent the salmon from breaking apart too much.
- Serve immediately for the best texture and flavor. Tip: For an extra crunch, sprinkle some toasted almonds on top before serving.
Get ready to fall in love with the creamy texture of the salmon against the crisp greens, all brought together by the tangy-sweet dressing. Try serving it in a hollowed-out avocado for a fun, edible bowl that’ll impress your Instagram followers!
Simple Pink Salmon Pasta
Yikes! Who knew that a dish as fancy as ‘Simple Pink Salmon Pasta’ could be whipped up with such ease and still look like it belongs on the cover of a gourmet magazine? Let’s dive into this creamy, dreamy pasta that’s sure to make your taste buds dance with joy.
Ingredients
- For the pasta:
- 8 oz spaghetti
- 4 cups water
- 1 tbsp salt
- For the sauce:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp black pepper
- For the salmon:
- 1 lb pink salmon fillet, skin removed
- 1/2 tsp salt
- 1/4 tsp paprika
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tbsp of salt and the spaghetti. Cook for 8-10 minutes until al dente, then drain and set aside.
- While the pasta cooks, heat 1 tbsp of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream, stirring constantly. Let it simmer for 2 minutes, then add the Parmesan cheese and black pepper. Stir until the sauce thickens slightly.
- Season the salmon fillet with 1/2 tsp salt and 1/4 tsp paprika. In a separate skillet, cook the salmon over medium heat for 4 minutes per side, or until it flakes easily with a fork.
- Break the cooked salmon into chunks and gently fold it into the cream sauce.
- Add the cooked spaghetti to the skillet with the sauce and salmon. Toss everything together until the pasta is evenly coated.
Oh, the creamy texture of the sauce clings to every strand of pasta, while the salmon adds a delightful pop of color and flavor. Serve this dish with a sprinkle of extra Parmesan and a side of garlic bread for a meal that’s sure to impress.
Easy Pink Salmon Quiche
Every now and then, we all need a dish that’s as easy to make as it is delicious to eat, and this Easy Pink Salmon Quiche is here to save your day (and your taste buds). It’s the perfect blend of fluffy, creamy, and slightly smoky, all wrapped up in a buttery crust that’ll have you coming back for seconds.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 3-4 tbsp ice water
- For the filling:
- 4 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked pink salmon, flaked
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red onion
Instructions
- Preheat your oven to 375°F (190°C). This ensures your quiche bakes evenly.
- In a large bowl, mix the flour and salt for the crust. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep the crust flaky.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Press it into the dish and trim the edges. Chill for 15 minutes.
- Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper for the filling. Stir in the salmon, cheese, and red onion.
- Pour the filling into the pre-baked crust. Tip: Place the pie dish on a baking sheet to catch any spills.
- Bake for 35-40 minutes, or until the filling is set and the top is golden brown. Tip: A knife inserted in the center should come out clean.
Buttery, flaky crust meets a rich, savory filling in this quiche that’s as versatile as it is delicious. Serve it warm with a crisp green salad for a brunch that’ll impress, or enjoy it cold for a quick and satisfying lunch.
Pink Salmon and Rice Casserole
Craving something that’s a breeze to whip up but looks like you slaved over a hot stove? Let’s dive into a dish that’s as vibrant as your personality and just as satisfying—our Pink Salmon and Rice Casserole is here to save your dinner game.
Ingredients
- For the casserole:
- 1 cup uncooked white rice
- 2 cups water
- 1 can (14.75 oz) pink salmon, drained and flaked
- 1 cup frozen peas, thawed
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onions
- For the sauce:
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 tbsp lemon juice
- 1 tsp dried dill
- 1/2 tsp garlic powder
- For the topping:
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
- 1 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of uncooked white rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Letting the steam do its thing is key to fluffy rice.
- In a large bowl, mix the flaked salmon, thawed peas, diced red bell pepper, and chopped green onions with the cooked rice.
- In another bowl, whisk together the cream of mushroom soup, milk, lemon juice, dried dill, and garlic powder until smooth. Pour this over the rice mixture and stir to combine.
- Transfer the mixture to the prepared baking dish. Sprinkle with shredded cheddar cheese.
- In a small bowl, mix the breadcrumbs with melted butter and sprinkle over the cheese. Tip: For extra crunch, toast the breadcrumbs in a dry pan for a minute before mixing with butter.
- Bake for 25 minutes, or until the topping is golden and the casserole is bubbly. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld beautifully.
Perfectly creamy with a satisfying crunch on top, this casserole is a harmony of flavors that’ll have everyone asking for seconds. Serve it with a side of steamed asparagus for a pop of color and a crisp contrast.
Quick Pink Salmon Tacos
Let’s taco ’bout a dish that’s as easy on your schedule as it is on your taste buds—Quick Pink Salmon Tacos! Perfect for those nights when you’re racing against the clock but still want something that packs a punch of flavor without the fuss.
Ingredients
- For the salmon:
- 1 lb pink salmon fillets
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- For the tacos:
- 8 small corn tortillas
- 1 cup shredded purple cabbage
- 1/2 cup diced avocado
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- For the sauce:
- 1/2 cup sour cream
- 1 tbsp lime juice
- 1/2 tsp cumin
Instructions
- Preheat your skillet over medium heat (about 350°F) and add olive oil.
- Season the salmon fillets with chili powder, garlic powder, and salt. Tip: Pat the salmon dry before seasoning to ensure a nice crust.
- Place the salmon in the skillet, skin-side down if applicable, and cook for 4 minutes. Tip: Don’t move the salmon around; let it develop a golden crust.
- Flip the salmon and cook for another 3 minutes, or until it flakes easily with a fork.
- Remove the salmon from the skillet and let it rest for 2 minutes before flaking it into chunks.
- Warm the corn tortillas in the same skillet for about 30 seconds on each side. Tip: Keep them warm by wrapping them in a clean kitchen towel.
- In a small bowl, mix sour cream, lime juice, and cumin to create the sauce.
- Assemble the tacos by placing flaked salmon on each tortilla, then top with shredded cabbage, diced avocado, and chopped cilantro.
- Drizzle with the sour cream sauce and serve with lime wedges on the side.
Every bite of these tacos is a fiesta of textures—crispy cabbage, creamy avocado, and tender salmon, all tied together with a zesty lime kick. Try serving them with a side of charred corn for an extra pop of color and crunch!
Easy Pink Salmon Chowder
Salmon chowder? More like salmon WOW-der, am I right? This easy pink salmon chowder is the cozy, creamy hug your taste buds have been dreaming of, and it’s simpler to whip up than you might think. Perfect for those chilly evenings or when you’re just in the mood to impress yourself with minimal effort.
Ingredients
- For the base: 2 tbsp unsalted butter, 1 medium onion (diced), 2 cloves garlic (minced), 2 cups chicken broth
- For the chowder: 1 lb pink salmon (skin removed, flaked), 2 cups potatoes (diced), 1 cup corn kernels, 1 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper
- For garnish: Fresh dill (chopped), 1 tbsp lemon juice
Instructions
- In a large pot over medium heat, melt the butter and sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Add the potatoes and cook until tender, about 10 minutes.
- Gently stir in the salmon, corn, heavy cream, salt, and pepper. Simmer on low heat for 5 minutes, being careful not to break the salmon into too small pieces.
- Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
- Ladle into bowls and garnish with fresh dill. Serve hot with crusty bread on the side for dipping.
Fluffy, creamy, and packed with flavor, this chowder is a testament to the magic of simple ingredients coming together. The salmon stays tender, the potatoes add just the right amount of heartiness, and that hint of lemon? Chef’s kiss. Try serving it in a bread bowl for an extra dose of carb-loaded happiness.
Simple Pink Salmon Sandwich Spread
Mmm, let’s dive into a dish that’s as easy to whip up as it is to devour—perfect for those days when you’re craving something fancy but your energy levels are screaming ‘nap time.’ This Simple Pink Salmon Sandwich Spread is your ticket to a gourmet sandwich without the gourmet effort.
Ingredients
- For the spread:
- 1 can (14.75 oz) pink salmon, drained and flaked
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- For serving:
- 4 slices of your favorite bread, toasted
- Lettuce leaves
- Tomato slices
Instructions
- In a medium bowl, combine the flaked pink salmon, mayonnaise, lemon juice, garlic powder, and onion powder. Mix until well blended. Tip: For a smoother spread, use a fork to break down any larger salmon pieces.
- Season the mixture with salt and pepper to taste. Tip: Start with a pinch of each, mix, then taste and adjust—because nobody likes a salty surprise.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors marry. Tip: This is the perfect time to toast your bread and prep your veggies, making assembly a breeze.
- To serve, spread a generous amount of the salmon mixture on a slice of toasted bread, top with lettuce and tomato slices, and crown with another slice of bread.
Rich in flavor and creamy in texture, this spread is a versatile star—try it on crackers for a quick snack or dolloped on a salad for a protein boost. Either way, it’s bound to disappear faster than your last Netflix binge.
Pink Salmon and Avocado Toast
Today’s the day to elevate your breakfast game with a dish that’s as Instagram-worthy as it is delicious. Think of it as your morning toast got a glamorous makeover, starring pink salmon and avocado in the lead roles.
Ingredients
- For the toast: 2 slices of sourdough bread, 1 ripe avocado, 1 tbsp olive oil
- For the salmon: 4 oz pink salmon (canned or fresh), 1/2 tsp lemon juice, 1/4 tsp salt, 1/4 tsp black pepper
- For garnish: 1 tbsp chopped fresh dill, 1/4 tsp red pepper flakes
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Brush both sides of the sourdough slices with olive oil and place them on the baking sheet. Toast in the oven for 5 minutes, then flip and toast for another 5 minutes until golden and crispy.
- While the bread toasts, mash the avocado in a bowl with a fork until smooth but slightly chunky. Tip: A squeeze of lemon juice can prevent browning and add a zesty kick.
- In another bowl, mix the pink salmon with lemon juice, salt, and black pepper. Tip: If using canned salmon, drain it well to avoid a soggy toast.
- Spread the mashed avocado evenly on the toasted sourdough slices.
- Top the avocado with the seasoned pink salmon, distributing it evenly.
- Sprinkle with chopped dill and red pepper flakes for a pop of color and flavor. Tip: Fresh dill adds a bright, herby note that complements the richness of the salmon and avocado.
Zesty, creamy, and with just the right amount of crunch, this Pink Salmon and Avocado Toast is a symphony of textures and flavors. Serve it with a side of pickled onions or a soft-boiled egg to turn it into a heartier meal.
Easy Pink Salmon Sushi Rolls
Rolling into your kitchen with a dish that’s as fun to make as it is to eat, these Easy Pink Salmon Sushi Rolls are your ticket to sushi night without the fuss. Perfect for when you’re craving something fresh, flavorful, and frankly, a little fancy.
Ingredients
- For the sushi rice:
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- For the filling:
- 1/2 lb pink salmon, thinly sliced
- 1 avocado, sliced
- 1 cucumber, julienned
- For assembly:
- 4 sheets nori
- 1 tbsp sesame seeds
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then drain well.
- Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: No rice cooker? No problem. Simmer covered on low heat for 20 minutes.
- While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.
- Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture with a rice paddle. Let it cool to room temperature. Tip: Fanning the rice speeds up cooling and gives it a nice shine.
- Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange salmon, avocado, and cucumber horizontally across the rice. Tip: Wet your fingers to prevent sticking when handling the rice.
- Roll the sushi tightly using the bamboo mat, pressing gently as you go.
- Sprinkle sesame seeds on the roll, then slice into 8 pieces with a sharp, wet knife.
Here’s the deal: these rolls are a textural dream—creamy avocado meets crisp cucumber, all hugged by tender salmon. Serve them with a side of soy sauce and watch them disappear faster than your last takeout order.
Quick Pink Salmon Stir Fry
Just when you thought your weeknight dinners couldn’t get any quicker or more colorful, along comes this Quick Pink Salmon Stir Fry to prove you wrong. Packed with vibrant veggies and flaky pink salmon, it’s a dish that’s as fun to make as it is to eat, proving that ‘quick’ doesn’t have to mean ‘boring’.
Ingredients
- For the stir fry:
- 1 tbsp olive oil
- 1 lb pink salmon, skin removed and cut into chunks
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp ginger, grated
- 1 garlic clove, minced
Instructions
- Heat olive oil in a large skillet over medium-high heat (350°F) until shimmering.
- Add salmon chunks to the skillet, cooking for 3 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
- Remove salmon from the skillet and set aside on a plate.
- In the same skillet, add broccoli, bell pepper, and carrot. Stir fry for 5 minutes until veggies are crisp-tender. Tip: Keep the heat high to get a nice char on the veggies without overcooking them.
- While the veggies cook, whisk together soy sauce, honey, ginger, and garlic in a small bowl.
- Return the salmon to the skillet with the veggies, pouring the sauce over everything. Stir gently to combine and cook for another 2 minutes until everything is heated through. Tip: The sauce will thicken slightly as it cooks, coating the salmon and veggies beautifully.
Now, this stir fry is a textural dream—crispy salmon, crunchy veggies, and a sticky-sweet sauce that ties it all together. Serve it over a bed of fluffy rice or, for a low-carb option, spiralized zucchini noodles that’ll make you forget all about the grains.
Simple Pink Salmon Omelette
Unbelievably easy yet impressively fancy, this Simple Pink Salmon Omelette is your ticket to breakfast stardom without the hassle. Perfect for those mornings when you’re pretending to have your life together.
Ingredients
- For the omelette:
- 3 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
- For the filling:
- 1/2 cup pink salmon, flaked
- 1/4 cup cream cheese, softened
- 1 tbsp fresh dill, chopped
Instructions
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Tip: A fork works great for this – no fancy tools needed!
- Heat a non-stick skillet over medium heat (about 350°F) and add the butter, swirling to coat the pan. Tip: The butter should foam but not brown; adjust heat if necessary.
- Pour the egg mixture into the skillet, tilting to spread evenly. Let cook undisturbed for 2 minutes.
- Sprinkle the flaked salmon, cream cheese, and dill over one half of the omelette. Tip: Distribute the fillings evenly for the perfect bite every time.
- Using a spatula, fold the other half of the omelette over the fillings. Cook for another 1-2 minutes until the eggs are set but still slightly runny inside.
- Slide the omelette onto a plate. Serve immediately for the best texture and flavor.
Zesty and creamy with a hint of dill, this omelette is a fluffy dream come true. Try it with a side of avocado toast for an unbeatable brunch duo.
Pink Salmon and Cream Cheese Bagel
Kickstart your morning with a bagel that’s as vibrant as your personality—our Pink Salmon and Cream Cheese Bagel is a delightful twist on the classic that’ll have you swooning with every bite. Perfect for those who fancy a little luxury in their breakfast routine, this dish is a playful nod to the timeless bagel and lox, but with a pop of color and a dash of whimsy.
Ingredients
- For the bagel: 1 everything bagel, sliced in half
- For the spread: 2 tbsp cream cheese, softened
- For the topping: 2 oz pink salmon, thinly sliced
- For garnish: 1 tbsp capers, 2 thin slices of red onion, a handful of arugula
Instructions
- Toast the everything bagel halves in a toaster or oven at 350°F for about 5 minutes, or until golden and crispy. Tip: For an extra crunch, lightly butter the cut sides before toasting.
- Spread 1 tbsp of softened cream cheese evenly on each toasted bagel half. Tip: Let the cream cheese sit at room temperature for 10 minutes for easier spreading.
- Layer the thinly sliced pink salmon over the cream cheese on both bagel halves.
- Garnish with capers, red onion slices, and arugula. Tip: For a burst of flavor, lightly drizzle the arugula with olive oil and a pinch of salt before adding.
Feast your eyes on this masterpiece—the creamy texture of the cheese paired with the silky salmon and the crunch of the bagel creates a symphony of textures. Serve it with a side of pickled vegetables for an extra tangy kick, or enjoy it as is for a quick, satisfying meal that’s anything but ordinary.
Easy Pink Salmon Dip
Mmm, imagine this: a creamy, dreamy pink salmon dip that’s as easy to whip up as it is to devour. Perfect for those ‘I need a snack stat’ moments or impressing guests without breaking a sweat.
Ingredients
- For the base:
- 1 (14.75 oz) can pink salmon, drained and flaked
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- For the flavor boost:
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- For the garnish:
- 2 tbsp fresh dill, chopped
- 1 tbsp capers, drained
Instructions
- In a large mixing bowl, combine the flaked pink salmon, softened cream cheese, and sour cream. Mix until smooth and well incorporated.
- Add the lemon juice, garlic powder, onion powder, salt, and black pepper to the salmon mixture. Stir until all the flavors are evenly distributed.
- Transfer the dip to a serving bowl and sprinkle the top with fresh dill and capers for that extra zing and a pop of color.
- Chill the dip in the refrigerator for at least 30 minutes before serving to let the flavors meld together beautifully.
- Serve with crackers, sliced baguette, or fresh veggies for dipping. Enjoy the creamy texture and the perfect balance of tangy and savory flavors.
This dip is a creamy, tangy delight with a slight crunch from the capers, making every bite a little adventure. Try spreading it on a toasted bagel for a next-level breakfast treat!
Quick Pink Salmon Pizza
Yikes! Who knew pizza could get a glamorous makeover with a splash of pink? Our Quick Pink Salmon Pizza is here to prove that seafood and cheese can live in harmony, and it’s ready to party in your mouth faster than you can say ‘anchovies are so last season.’
Ingredients
- For the crust:
- 1 pre-made pizza dough (12-inch)
- 1 tbsp olive oil
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp garlic powder
- For the topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup cooked pink salmon, flaked
- 1/4 cup red onion, thinly sliced
- 1 tbsp capers
Instructions
- Preheat your oven to 425°F (220°C). Tip: A hot oven is key for that perfect crispy crust.
- Roll out the pre-made pizza dough on a floured surface to a 12-inch circle. Tip: If the dough springs back, let it rest for 5 minutes before trying again.
- Transfer the dough to a baking sheet and brush with 1 tbsp olive oil. This adds flavor and helps prevent a soggy crust.
- Spread 1/2 cup tomato sauce evenly over the dough, then sprinkle with 1 tsp garlic powder for that extra kick.
- Top with 1 cup shredded mozzarella cheese, followed by 1/2 cup flaked pink salmon, 1/4 cup sliced red onion, and 1 tbsp capers.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it after 10 minutes to avoid over-browning.
Every bite of this pizza is a delightful crunch followed by the creamy, tangy, and slightly salty flavors that make seafood pizzas a hidden gem. Serve it with a side of arugula salad to cut through the richness, or go all out and drizzle with a lemon aioli for that extra zing.
Simple Pink Salmon Wraps
Ever find yourself staring into the abyss of your fridge, wondering how to turn that lonely pink salmon into something spectacular? Fear not, because these Simple Pink Salmon Wraps are here to save your lunch (and possibly your soul) with minimal effort and maximum flavor.
Ingredients
- For the wraps: 4 large whole wheat tortillas, 1 lb pink salmon (cooked and flaked), 1 cup shredded lettuce, 1/2 cup diced cucumber, 1/4 cup sliced red onion
- For the sauce: 1/2 cup Greek yogurt, 1 tbsp lemon juice, 1 tsp dill (dried), 1/2 tsp garlic powder, salt to taste
Instructions
- In a medium bowl, mix together the Greek yogurt, lemon juice, dill, garlic powder, and salt until well combined. This is your creamy, dreamy sauce that’ll make everything better.
- Lay out the tortillas on a clean surface. Divide the flaked salmon evenly among them, placing it in the center of each tortilla.
- Top the salmon with shredded lettuce, diced cucumber, and sliced red onion. Drizzle generously with the sauce you just made.
- Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly to enclose the filling. Tip: If your tortillas are stubborn, warm them for 10 seconds in the microwave to make them more pliable.
- Slice each wrap in half diagonally for that professional touch, or don’t—we won’t judge if you dive in whole. Tip: For an extra crunch, add a handful of crushed potato chips inside before rolling.
- Serve immediately or wrap in parchment paper for a picnic-ready meal. Tip: These wraps taste even better after the flavors have mingled for about 10 minutes, so patience is a virtue here.
So there you have it—wraps that are as fun to make as they are to eat, with a perfect balance of creamy, crunchy, and fresh. Try serving them with a side of sweet potato fries for a meal that’ll have everyone asking for seconds.
Pink Salmon and Vegetable Skillet
Yum, doesn’t the thought of a sizzling skillet packed with pink salmon and vibrant veggies make your taste buds do a happy dance? This dish is a weeknight hero, turning the mundane into a fiesta of flavors with minimal fuss and maximum deliciousness.
Ingredients
- For the salmon: 1 lb pink salmon fillet, skin-on, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- For the veggies: 1 cup diced bell peppers (any color), 1 cup sliced zucchini, 1/2 cup diced onion, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- For the garnish: 2 tbsp chopped fresh dill, 1 lemon, cut into wedges
Instructions
- Preheat your skillet over medium-high heat (about 375°F) and add 1 tbsp olive oil. Tip: A properly heated skillet ensures a crispy skin on your salmon.
- Season the salmon fillet with 1/2 tsp salt and 1/4 tsp black pepper, then place it skin-side down in the skillet. Cook for 4-5 minutes without moving it to get that perfect crisp.
- Flip the salmon carefully and cook for another 3-4 minutes on the other side. Remove from the skillet and set aside on a plate.
- In the same skillet, add 2 tbsp olive oil, then toss in the bell peppers, zucchini, and onion. Season with 1/2 tsp salt and 1/4 tsp black pepper. Tip: Don’t overcrowd the skillet to ensure the veggies get a nice char.
- Sauté the veggies for 5-6 minutes, stirring occasionally, until they’re just tender but still have a bit of crunch.
- Return the salmon to the skillet, nestling it among the veggies. Squeeze a lemon wedge over the top and sprinkle with fresh dill. Tip: The lemon adds a bright acidity that balances the richness of the salmon.
- Serve directly from the skillet for a rustic presentation, or plate it up fancy if you’re feeling extra. Zero in on the contrast between the crispy salmon skin and the tender, vibrant veggies for a dish that’s as pleasing to the eye as it is to the palate.
Easy Pink Salmon Mac and Cheese
Dive into a dish that’s as fun to make as it is to eat—our Easy Pink Salmon Mac and Cheese is here to shake up your dinner routine with a splash of color and a wave of flavor. Perfect for those nights when you’re craving comfort food with a twist, this recipe promises to be a creamy, dreamy delight that’ll have everyone at the table fishing for seconds.
Ingredients
- For the pasta:
- 8 oz elbow macaroni
- 4 cups water
- 1 tsp salt
- For the sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup pink salmon, drained and flaked
- 1/4 tsp black pepper
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt and 8 oz of elbow macaroni. Cook for 8 minutes, stirring occasionally, until al dente. Drain and set aside.
- In the same pot, melt 2 tbsp of butter over medium heat. Whisk in 2 tbsp of all-purpose flour to create a roux, cooking for 1 minute until golden.
- Gradually whisk in 1 cup of milk, ensuring no lumps remain. Bring to a simmer and cook for 2 minutes, stirring constantly, until the sauce thickens.
- Reduce heat to low. Stir in 1 cup of shredded cheddar cheese until melted and smooth. Tip: For an extra creamy sauce, let the cheese melt off the heat.
- Gently fold in the cooked macaroni, 1/2 cup of pink salmon, and 1/4 tsp of black pepper. Mix until everything is evenly coated. Tip: Be gentle with the salmon to keep those beautiful flakes intact.
- Serve hot. For a crispy top, broil for 2 minutes before serving. Tip: Watch closely to prevent burning—your broiler is a powerful beast!
Bold in flavor and luxuriously creamy, this mac and cheese is a playful nod to the classic, with the pink salmon adding a pop of color and a boost of protein. Serve it straight from the pot for a cozy family dinner or dress it up with a sprinkle of fresh herbs for your next potluck—it’s sure to make waves.
Conclusion
Kickstart your culinary adventure with these 18 easy and delicious canned pink salmon recipes! Perfect for busy weeknights or cozy weekends, each dish promises to delight your taste buds. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this roundup? Share the inspiration with fellow home cooks by pinning this article on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.