Best Canned Salmon Recipes

CANNED SALMON SALAD SANDWICHES

Steps:

• In a mixing bowl, beat cream cheese, mayonnaise, lemon juice, dill salt and pepper until smooth.
• Add the salmon and celery; mix well.
• Place a lettuce leaf and about 1/2 cup salmon salad on each bun.

CANNED SALMON PATTIES (BEST EVER)

Steps:

• 1. Drain salmon. Remove bones and skin.
• 2. In a large bowl combine salmon, bread crumbs, onion, celery, mayonnaise, and beaten egg.
• 3. Mix.
• 4. Shape into 4 even-sized patties. Two for dinner. And two the next day for a salmon burger. Condiments of your choice.
• 5. In a large saute pan, melt butter on low.
• 6. Add salmon patties.
• 7. Cook on medium until golden brown on each side and cooked through.
• 8. I like to serve a patty with boiled, and cut up cooked potatoes, a hard-boiled egg, cream gravy, and my Candied Crunchy Dill Pickles on the side. Sprinkle a little dill seed and a splash of lemon juice on the patties.
• 9. My mom and dad.

CANNED SALMON CASSEROLE

Steps:

• Cook noodles according to package directions, and drain.
• Stir in cream of celery soup, evaporated milk, lemon juice, onion, salmon, cheddar cheese, peas, salt, pepper, and Creole seasoning.
• Spoon into greased 7x11 inch baking dish.
• Bake covered at 350 degrees Fahrenheit for 25 minutes.
• Combine cheese crackers and melted margarine and sprinkle over casserole.
• Return to oven for 10 minutes or until crumbs are slightly brownrd.

CANNED SALMON LUNCH

Steps:

• Mix salmon, mayonnaise, peppers, and pepper juice in a bowl.

CANNED SALMON SALAD

Steps:

• Mix salmon, pear, egg, celery, mayonnaise, onion powder, and curry powder together in a bowl.

CANNED SALMON

Steps:

• stuff salmon tightly in canning jar place 1/2 tsp salt and 1 tsp.
• white vinegar on top.
• rub the top of jar with a vinegared papertowel to ensure all grease and salmon is off the top, very important step for sealing jar.
• place lid and tighten ring.
• put in pressure canner and add three quarts water.
• seal canner and boil til steam comes out poppycock.
• turn down poppycock and watch the pressure gauge til 10 lbs.
• time 90 minutes.
• this is for pints adjust salt and vinegar accordingly to jar size.
• you use this recipe for salmon bone in.

SMOKED CANNED SALMON DIP

Steps:

• Open & drain the salmon. Remove any bones or skin now. (Great for your cat if you have one or dog).
• Place the salmon flesh in a medium size bowl and break up the large pieces.
• Add the rest of the ingredients and mix well.
• Taste and adjust at will.
• Serve in a nice bowl with veggies, crackers, bagels, or other. It is very good sitting next to eggs and toast as well.

CANNED SALMON PATTIES RECIPE - (4.5/5)

Steps:

• Carefully pick over salmon and place in bowl along with onion, celery, corn, salt and pepper. Fold together with rubber spatula. In a small bowl, combine the mayo, mustard, drained pickle relish, lemon juice, Worcesteshire and Tabasco sauces, paprika. Gently fold into salmon mixture. Lightly beat the egg. Using the rubber spatula, fold into the salmon mixture along with 1/2 cup of the cracker crumbs. Place remaining crumbs on sheet of waxed paper or large plate. Form the salmon mixture into 8, 3-inch patties. Carefully coat them with the cracker crumbs. Refrigerate, loosely covered, for one hour. Melt the butter/oil mixture in a 10-inch non-stick or clean stainless-steel skillet over medium heat. Cook the patties four at a time, 3-4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil if necessary. Remove and drain on paper towel. Serve with lemon wedges.

CANNED TUNA AND CANNED SALMON

Steps:

• Tuna,Raw Pack-Filet raw tuna.
• Remove skin; lightly scrape surface to remove blood vessels and any discolored flesh.
• Cut fish into quarters; remove all bones; discard dark flesh.
• Cut quarters crosswise into jar-length pieces.
• Only process in half-pints or pints.
• Pack fish into hot jars, leaving 1-inch headspace.
• Add 1/2 tsp salt to each half-pint, 1 tsp salt to each pint.
• Adjust two-piece caps.
• Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
• Tuna-Hot Pack-Place cleaned tuna on a rack in a large baking pan.
• Bake at 350*F for 1 hour or until done.
• The internal temperature of the tuna must be 165* to 175*F.
• Refrigerate overnight.
• Remove skin and lightly scrape surface to remove blood vessels and any discolored flesh.
• Cut fish into quarters, removing all bones.
• Discard all dark flesh.
• Cut quarters crosswise into jar-length pieces.
• Only process in half-pints or pints.
• Pack fish into hot jars, leaving 1-inch headspace.
• Add 1/2 tsp salt and 1 tbls vegetable oil or water to each half-pint jar.
• Add 1 tsp salt and 2 tbls veg oil or water to each pint jar.
• Remove air bubbles.
• Adjust two-piece caps.
• Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
• Salmon (or Shad): Dissolve 1 cup salt in 1 gallon water to make brine.
• cut fish into jar-length pieces.
• Let soak in brine 1 hour.
• Drain for 10 minutes.
• Only process in half-pints or pints.
• Pack fish into hot jars, skin side next to glass, leaving 1-inch headspace.
• Adjust two-piece caps.
• Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.

CANNED SALMON SOUP RECIPE

Steps:

• Peel and chop the onion. Peel the carrot and shred it using a box grater or food processor.
• Heat the oil in a large non-stick frying pan over medium-high heat. Add chopped onion and shredded carrot and cook, stirring occasionally, for 5 minutes, or until tender and golden-brown.
• While the carrot and onion are cooking, peel the potatoes and cut into small cubes (about 1/2 inch).
• Put cooked carrot and onion, chopped potatoes, canned salmon and water in a large cooking pot. Bring to a boil, then reduce heat to simmer and cook for 15 minutes.
• Add salt and pepper to taste. Laddle into bowls and serve. Optional toppings that go great with this soup are chopped dill and sour cream.

CANNED SALMON

Steps:

• Pack chunks of salmon into quart jars.
• To each quart add 1 Tbsp salt and 1 Tbsp white vinegar.
• The vinegar will soften any bones missed.
• Add 1 Tbsp olive oil to keep the meat moist.
• Add 1 Tbsp catsup for color.
• Seal the jars.
• Leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes.
• Drain the oil off when ready to use.

ELAINE'S PACIFIC CANNED SALMON CAKES

Steps:

• Mash the salmon including the bones (for calcium). Mix in the rest of the ingredients.
• Form into patties. Small ones for appetizers and bigger ones for main dish.
• Heat a bit of oil in saute pan. When hot put the patties in the pan to brown. Check for browning in a couple of minutes and then turn over the brown the other side. Total cook time about 6 minutes depending on thickness of patties and temperature of the saute pan.