Cooking with Canned Salmon

Canned Salmon – an underrated, and underutilized paleo-legit food. Costco is great for things like canned salmon. They sell Wild Alaskan Salmon; which by the way is the only type of Salmon you should be purchasing! It’s not farmed and its full of great Omega-3’s.

Sometimes I think we forget that we can cook with canned salmon and canned tuna (beyond a salmon or tuna salad). Here are some great recipes that might make you think twice about passing it up next time you see it on your local grocer’s shelf.
Oil for pan greasing
1 small bell pepper, cored and chopped
1/2 cup chopped onion
1 clove garlic, minced
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
6 eggs
1/3 cup water
2 teaspoons Mexican, Taco, or Fajita seasoning ** See below for paleo version
1/3 cup shredded Cheddar or Jack cheese
1-1/2 cups chunky salsa
  1. ** Spoon 1 tablespoon of minced dried onions in a small bowl or cup.
  2. Add 2 teaspoons of chili powder.
  3. Add 1 1/2 teaspoons of salt.
  4. Add 1 teaspoon of garlic powder.
  5. Add 1 teaspoon of cornstarch.
  6. Add 1 teaspoon of ground cumin.
  7. Add 1/2 to 1 teaspoon cayenne pepper or hot paprika.
  8. Stir to blend.
  9. Makes the equivalent of a 1 1/4-ounce package of taco seasoning mix. 


Preheat oven to 400F. With oil and a papertowel, coat a 10-inch nonstick pan. Stir in bell pepper, onions, and garlic; sauté two minutes over medium heat. Add salmon. Beat together eggs, water, and seasoning; pour over vegetables in pan. Cook over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes. Sprinkle on cheese. Transfer pan to oven about 5 inches from heat, covering handle with foil if necessary. Bake an additional 5 minutes, or until frittata is puffy and eggs are firm in the center. Cut into wedges; serve each slice with 1/4 cup salsa.

1 (15 1/2 oz.) can salmon, drained and flaked
1 tbsp. lemon juice
1 tbsp. onion, minced
1 tbsp. horseradish
1/4 tsp. liquid smoke
1/4 tsp. hot sauce
2 tbsp. fresh parsley, chopped


Combine all but parsley, spoon into serving bowl, cover and chill several hours or overnight. Sprinkle with parsley prior to serving.

 Alaskan Salmon Cakes

  • 1 (14.75 ounce) can salmon, drained and flaked
  • 2 eggs, beaten
  • 1 small onion, diced
  • 1 teaspoon ground black pepper
  • 3 tablespoons preferred oil


  1. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
  2. Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.


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Paleoblocks Team


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