My son loves salmon—it’s his favorite fish. If I ask him what he wants for dinner, chances are he’ll say something with salmon. And yes, I know nothing beats fresh salmon, but sometimes, all I have is a can in the pantry. And you know what? We work with what we have. Canned salmon is one of those handy ingredients that saves the day when I need to put together a quick, satisfying meal without much effort.
It’s budget-friendly, packed with protein, and so easy to use. Whether I’m making crispy salmon patties, mixing it into fried rice, or tossing it in a salad, it always comes through. If you’ve got a can (or two) sitting in your cupboard, here are some simple and delicious ways to turn it into a meal your family will love.
asian canned salmon
Salmon Sisig
Let’s be real—nothing can beat the classic pork sisig, but sometimes, we work with what we have. And surprisingly, canned salmon makes a pretty good alternative! It brings a rich, flaky texture that soaks up all the tangy, savory flavors of the dish. Sizzling on a hot plate with onions, chili, and a squeeze of calamansi, this version is lighter but still packed with that addictive sisig goodness.
Ingredients
- 1 can canned salmon, drained and flaked
- 1 onion, chopped
- 2 cloves garlic, minced
- 2-3 bird’s eye chilies, chopped
- 2 tbsp soy sauce
- 1 tbsp calamansi or lemon juice
- 1 tbsp mayonnaise (optional)
- Salt and pepper to taste
Instructions
- In a pan, sauté the onions and garlic until softened.
- Add the salmon and cook for another 2 minutes.
- Stir in the chilies, soy sauce, calamansi or lemon juice, and season with salt and pepper.
- Remove from heat and mix in the mayonnaise if desired.
- Serve sizzling with a bowl of rice, garnished with extra chilies or green onions if you like.
Salmon Ochazuke
Simple yet so flavorful—this Japanese comfort dish proves that sometimes, less is more. The key to a perfect ochazuke? Steaming hot rice that welcomes the delicate salmon and umami-rich green tea broth. It’s light, soothing, and perfect for those moments when you want something warm but not too heavy.
Ingredients
- 1 can canned salmon, drained and flaked
- 2 cups cooked Japanese short-grain rice
- 1-2 cups hot green tea or dashi broth
- 1 sheet nori, shredded
- 1 tbsp sesame seeds
- A small dollop of wasabi (optional)
Instructions
- Place cooked rice in a bowl.
- Flake the canned salmon over the rice.
- Pour the hot green tea or dashi broth over the salmon and rice.
- Garnish with shredded nori, sesame seeds, and wasabi if desired.
- Serve immediately and enjoy the warmth and comfort.
Salmon Kimchi Fried Rice
If you’re not afraid of spice, this one’s for you. The bold kick of kimchi pairs perfectly with the richness of salmon, creating a fried rice that’s both fiery and satisfying. Every bite is packed with deep, savory flavors, and if you top it with a fried egg? Even better.
Ingredients
- 1 can canned salmon, drained and flaked
- 2 cups cooked rice (preferably day-old)
- 1/2 cup kimchi, chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 eggs (for frying)
- Green onions for garnish
Instructions
- In a large pan or wok, heat the sesame oil and sauté the garlic until fragrant.
- Add the chopped kimchi and cook for 2-3 minutes.
- Stir in the canned salmon and cook for another 2 minutes.
- Add the rice and soy sauce, stirring to combine. Cook for 5 minutes, ensuring everything is well-mixed and heated through.
- In a separate pan, fry the eggs to your liking.
- Serve the fried rice topped with a fried egg and garnish with green onions.
Salmon and Egg Stir-Fry
Think of this as a more comforting version of an omelet—fluffy eggs stir-fried with tender salmon, a touch of soy sauce, and green onions for freshness. It’s simple, hearty, and the kind of meal that feels like a warm hug on a plate. Perfect for a quick breakfast or a fuss-free dinner.
Ingredients
- 1 can canned salmon, drained and flaked
- 2 eggs, beaten
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a pan, heat sesame oil and sauté the garlic until fragrant.
- Add the canned salmon and cook for 2-3 minutes.
- Push the salmon to one side of the pan, pour the beaten eggs into the other side, and scramble until cooked.
- Mix the eggs and salmon together, adding soy sauce and seasoning with salt and pepper.
- Serve hot over rice or on its own.
Canned Salmon Onigiri
Perfect for bento lunchboxes, these little rice balls are as fun to make as they are to eat! With a savory salmon filling tucked inside warm rice, they’re a great way to add protein to a simple meal. The best part? You can shape them into cute designs—maybe a bear, a cat, or whatever your child’s favorite animal is. A little creativity makes lunchtime extra special!
Ingredients
- 1 can canned salmon, drained and flaked
- 2 cups cooked Japanese short-grain rice
- 1 tbsp mayonnaise or soy sauce (optional)
- 1 sheet nori (seaweed), cut into strips
- Salt for seasoning
Instructions
- Wet your hands lightly with water and sprinkle a little salt on your hands.
- Take a scoop of rice and flatten it in your palm.
- Place a spoonful of canned salmon in the center and mold the rice around it to form a ball or triangle shape.
- Wrap a strip of nori around the base of the onigiri.
- Serve as a snack or meal, and enjoy!
Teriyaki Salmon Rice Bowl
This Teriyaki salmon rice bowl is the perfect balance of sweet, savory, and umami. The canned salmon is sautéed in a rich teriyaki sauce, then served over warm rice for a delicious, easy meal. Topped with sesame seeds and green onions, it’s an ideal dish for a quick family dinner or lunch.
Ingredients
- 1 can canned salmon, drained and flaked
- 1 tbsp Kikoman soy sauce
- 1 tbsp sugar
- 1 tbsp sake
- 1 tbsp mirin
- Cooked rice for serving
- Sesame seeds and green onions for garnish
Instructions
- Serve the salmon over cooked rice and garnish with sesame seeds and green onions.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, and sesame oil.
- Heat a pan over medium heat and add the canned salmon.
- Pour the teriyaki sauce mixture over the salmon and cook for 2-3 minutes, stirring until heated through.
Spicy Gochujang Salmon Bowl
This Korean-inspired dish is packed with flavor and spice! The canned salmon is mixed with spicy gochujang sauce, soy sauce, and honey, giving it a bold and savory flavor. Served over a bowl of warm rice and topped with fresh veggies, this spicy salmon bowl is a unique and exciting meal.
Ingredients
- 1 can canned salmon, drained and flaked
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp honey
- 1/2 tsp sesame oil
- Cooked rice for serving
- Cucumber, shredded carrots, and spinach for garnish
Instructions
- In a bowl, mix the gochujang, soy sauce, honey, and sesame oil.
- Heat the canned salmon in a pan for 2-3 minutes, then add the gochujang sauce and stir to coat.
- Serve the salmon over cooked rice and garnish with shredded carrots, cucumber, and spinach.
Salmon Yogurt Dip
This creamy and tangy salmon yogurt dip is the perfect appetizer or snack. Using canned salmon, Greek yogurt, and a few seasonings, you get a flavorful dip that’s smooth and satisfying. It’s great for dipping crackers, veggies, or as a spread for sandwiches. Simple and light, but with a burst of flavor that’ll have you coming back for more.
Ingredients
- 1 can canned salmon, drained and flaked
- 1/2 cup Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp chopped dill (optional)
- Salt and pepper to taste
Instructions
- Serve with crackers, veggies, or as a sandwich spread.
- In a bowl, mix together the canned salmon, Greek yogurt, and lemon juice.
- Add dill (if using) and season with salt and pepper.
Crispy Canned Salmon and Potato Patties
These crispy salmon and potato patties are golden on the outside and tender on the inside. Perfect for a quick weeknight meal, they combine the richness of canned salmon with the comfort of mashed potatoes. These patties are crispy and flavorful, and they’re easy to make in just a few steps.
Ingredients
- 1 can canned salmon, drained and flaked
- 1 cup mashed potatoes
- 1 egg
- 1/2 cup breadcrumbs
- 1 tbsp parsley, chopped
- Salt and pepper to taste
- Oil for frying
Instructions
- In a bowl, combine the canned salmon, mashed potatoes, egg, breadcrumbs, parsley, salt, and pepper.
- Shape the mixture into small patties.
- Heat oil in a pan over medium heat.
- Fry the patties for 3-4 minutes per side, or until golden and crispy.
- Serve with a dipping sauce of your choice, like tartar sauce or a squeeze of lemon.
Creamy Canned Salmon Egg Salad
This creamy canned salmon egg salad is a quick and satisfying lunch option that’s perfect for sandwiches, wraps, or even a salad topping. The combination of rich canned salmon, creamy mayo, and hard-boiled eggs gives it a deliciously satisfying texture and flavor. Add a squeeze of lemon and a pinch of mustard for an extra zing!
Ingredients
- 1 can canned salmon, drained and flaked
- 2 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tbsp mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Serve on toast, in a sandwich, or as a salad topping.
- In a bowl, mix the canned salmon and chopped eggs.
- Add mayonnaise, mustard, and lemon juice, and stir to combine.
- Season with salt and pepper to taste.
Creamy Salmon Pasta
This creamy salmon pasta is a comforting and indulgent dish that comes together in no time. The canned salmon is tossed in a velvety, rich cream sauce with a hint of lemon and garlic, coating each strand of pasta beautifully. It’s perfect for a cozy family dinner when you need something both satisfying and easy to prepare.
Ingredients
- 1 can canned salmon, drained and flaked
- 200g pasta (penne or spaghetti works well)
- 1/2 cup heavy cream
- 1 tbsp butter
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Garnish with fresh parsley and serve.
- Cook the pasta according to package instructions.
- In a pan, melt the butter over medium heat and sauté the garlic for 1 minute.
- Add the canned salmon and heavy cream, stirring to combine. Let it simmer for 3-4 minutes.
- Toss the cooked pasta into the sauce and mix well.
- Add lemon juice, salt, and pepper to taste.
Final Thoughts on canned salmon
Canned salmon might not be the first thing that comes to mind when planning meals, but it’s proof that you don’t need fancy ingredients to enjoy delicious food from different cuisines. Whether you’re making a comforting Filipino sisig, a light and soothing Japanese ochazuke, or a spicy and bold kimchi fried rice, salmon fits right in—bringing its own unique flavor while soaking up all the goodness of each dish.
Beyond versatility, canned salmon is a practical choice for both health and budget. It’s packed with protein, omega-3 fatty acids, and essential nutrients that support heart and brain health. And since it’s shelf-stable and often more affordable than fresh salmon, it’s a great way to add nutritious, flavorful meals to your routine without overspending.
Of course, nothing beats fresh salmon when you have it! If you’re craving something a little more special, fresh salmon dishes—whether grilled, baked, or pan-seared—are always a treat. And if you love the convenience of canned fish, don’t forget about canned tuna! Just like salmon, it’s a pantry staple that can be turned into so many delicious, easy meals.
So the next time you open a can of salmon (or tuna!), think beyond the usual. There’s a whole world of flavors to explore, and with a little creativity, you can turn these simple ingredients into something truly special for your family.
