The Benefits of Cooking with Canned Fish (Recipe: Salmon Croquettes)

Written by Megan of Stetted.

Fish is something that we used to eat more of, and somehow moved away from. I like to eat fresh fish, but sometimes our schedules get filled at the last-minute and we’re stuck having to throw a gorgeous piece of fish in the freezer for another time.

It always works out fine in the end, but I hate that period of ingredient anxiety and feeling of urgency attached with buying fresh fish.


Luckily, I’ve taken a second look at another option.

Until recently, I hadn’t considered canned salmon. Like everyone else I grew up with canned tuna, but for some reason canned salmon held a spot in my mind also occupied by anchovies and pickled herring. However, prompted by the desire to get more omega-3s in my diet without spending big bucks on fresh sustainable fish, I grabbed a pack of cans from my local warehouse store.

I’m happy to relay that canned salmon can be used any place you often use tuna: salads, sandwich spreads, filling in homemade sushi, and more.

We always try to buy the most sustainable fish possible, and knowing that the food I’m feeding my family comes from a good source is important to me. Our store offers two varieties of wild salmon, which helps make the choice to try it easier.

The price isn’t the only thing that makes canned salmon appealing. Purchasing fish in cans makes it easy to stock up and always have some on hand. Even though I am a meal planner, sometimes we just can’t get it together to plan ahead. It gives me peace of mind to know that I have another source of protein at my fingertips that can be turned into dinner in 20 minutes.

Salmon croquette

Salmon croquette

Salmon Croquettes with Indian Spices

These croquettes require minimal ingredients and are perfectly paired with a fresh salad or sauteed vegetables.
5 from 1 vote
Print Pin Rate
Course: Side Dishes
Prep Time: 18 minutes
Cook Time: 5 minutes
Total Time: 23 minutes
Servings: 8 small croquettes
Calories: 102kcal
Author: Shaina


  • 1 rib celery diced
  • 1 medium carrot diced
  • 1/2 onion diced
  • 12 ounces cooked salmon
  • 2 eggs beaten
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/4 - 1/2 cup breadcrumbs


  • Cook celery, carrot, and onion over medium heat until onion is soft and translucent. Pour into a bowl and let cool 5 minutes.
  • Next, add salmon and eggs to vegetable mixture. Stir until eggs are well incorporated. Add spices and mix well. Add breadcrumbs, a little at a time, until you have the consistency you desire. You should be able to form a wet patty that holds its shape but does not fall apart. Form mixture into approximately 8 patties.
  • Heat a pan over medium heat and add a very light coating of oil. Cook croquettes for approximately 5 minutes on each side.
  • Serve over salad or with grilled vegetables.


Calories: 102kcal | Carbohydrates: 5g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 149mg | Potassium: 280mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1375IU | Vitamin C: 1.1mg | Calcium: 25mg | Iron: 0.9mg

 Have you ever used canned salmon? What’s your favorite way to prepare it?

About Megan

Megan Myers is a copyeditor and spatula-wielding mom seeking out the simpler life in Texas. Her blog, Stetted, focuses on her family’s journey from junk food addiction to a diet of local, organic, and whole foods, while exploring the many options farmers provide.

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  1. I use canned salmon often. Some of my favourite recipes are salmon & rocket linguini, salmon & cream cheese bruschetta & salmon dip. All are quick and easy to prepare.

  2. yum yum yum. I actually use canned salmon for tunafish salad and like it much more than tuna. This is a great recipe thanks for sharing

  3. Panhandle Jane says

    I make salmon croquettes, but my recipe is much simpler–an egg, a flat can of red salmon, a little chopped onion and minced clove of garlic, cracker crumbs or oatmeal to make it hold together. Fry in canola or olive oil.

    However, I grew up on this family story. My mother’s family homesteaded in New Mexico before statehood. She lived her early years in a dugout a la On the Banks of Plum Creek. However, this country is drier than where the Ingalls family lived. There were 2 adults and nine children, and they were poor in many ways. They did, however, always manage to have a milk cow. When my grandfather made the nine mile trip to the nearest town by wagon, he usually brought back a single flat can of salmon. My grandmother used it with milk and whatever seasonings they had, probably just butter, salt, and pepper, to make “salmon soup” to feed eleven people. This was their family treat. I’m sure that this was a somewhat richer dish than it would be today because they were probably just skimming the cream from the milk by hand without a real milk separator, but that’s still quite a number of people from one flat can. Unless someone managed to catch a catfish somewhere out of a playa lake or a seasonal run of the draw, this would also have been their sole source of fish or seafood. It is hundreds of miles to an ocean, lake, or actual river from here.

  4. Delicious sounding recipe. We use canned salmon all the time instead of tuna (less mercury!). Our other favorite canned fish is sardines. Incredibly healthy and safe and flexible. Here are some of my favorite quick recipes with sardines:

    • Steph (The Cheapskate Cook) says

      That’s good to know canned salmon has less mercury than tuna! I haven’t bought the canned variety because of the concern about mercury and me being pregnant or breastfeeding the past few years. Might be a frugal, special occassion option though!

  5. When I was a kid, we never ate canned tuna. It was always canned salmon. When we were home for lunch, my mother often made us sandwiches by spreading a mixture of salmon, mayonaisse and chopped dill pickle on the bread.

  6. You always seem to know what new culinary skill I’m hoping to learn. I was just standing in front of the canned fish last week feeling perplexed and now a wonderful article to help! Thanks : )

  7. i grew up on tuna salad and salmon croquettes – – both from cans. just recently i began buying canned salmon, the kind that has the bones in it which they tell you are fine to eat…before, it always kind of grossed me out but that’s the kind my mother used. anyway, i bit the bullet. on the can of salmon was a recipe for sammie burgers. made them and didn’t tell my girls about there having been fine bones in the can….they loved them! we all did. now they make a regular appearance on the menu and they’re actually quite a frugal dish.

  8. Elisabeth says

    We usually use 1 can of canned salmon and 1 can of a mild tuna. The strong taste of the salmon overpowers the tuna, making the meal taste like salmon with the cheaper price of tuna.

    I’ve always wondered, is it safe to eat salmon right out of the can or does it need to be cooked first?


  9. We make salmon croquettes but they’re made with potatoes. I don’t like using canned salmon only because I hate dealing with the skin and bones.

  10. These sound so fancy! Love that they use canned fish!

  11. Ollamha Anne says

    I’ve always loved canned salmon, even just eating it out of the can. A family tradition is canned fish of any kind (but usually salmon) with dressing (boiled dressing, mayonnaise, ranch dressing, whatever), salt and pepper and slices of fresh tomatoes on beautiful fresh-made bread. When tomatoes are not available, I often use slices of apple instead. Yum!

  12. I grew up eating canned salmon in the form of fried salmon patties. My family and any one around when I cook them, Loves them! But I only make them about twice a year because I make certain to get every bit of the bones and skin out of the salmon. I know they sell it without, but I’m too cheap to pay more! I know you can eat it, but it doesn’t look appealing to me!

  13. Great post i i like my sister make an home made tuna with chilli on it and its very delicious. i eat with the salad and a bread so yummy.I can’t wait to go back and read your new post and a new recipes.Thanks!

  14. i have an easy, tasty breakfast recipe with canned salmon. i just salmon, a couple eggs, some minced garlic and salt and pepper. (sometimes i add parsley and a pinch of cayenne too) mix, shape into patties, and fry, just like croquettes. then serve with a bit of butter and maple syrup. sounds weird, but it is soo good. the salty and sweet go great together.

  15. We love canned salmon, sometimes we just reheat it and add some vegetables. Your Salmon Croquettes looks really delicious and crispy. I will definitely try this recipe. Thank you for sharing this recipe with us.

  16. This sounds really good. I will have to make this for my family soon. I personally have never tried canned salmon but I do plan on trying this recipe. Thanks for sharing.

  17. I can almost taste these just looking at the photos. I absolutely adore salmon croquettes (and, unfortunately, don’t eat them very often at all). This recipe looks quite simple and utterly delicious. Thanks!

  18. Yummy…when i saw the pics i feel hungry:-)
    I will try this recipe thanks for the post!!!
    I love Salmon and Cookies…hmmm delicious one…..

  19. The possibilities are endless…if being frugal, why not make a batch of your favorite grain such as rice (or even pasta) and then adding chunks of salmon and frozen peas in it. Or, if you get a good buy on eggs, have a dinner of scrambled eggs with salmon mixed in along with your favorite herbs and a stack of toast. Then there’s always creamed salmon on biscuits!

  20. These were delicious!! I added powdered garlic scallions & cayenne pepper. Definitely making these again.

  21. 5 stars
    Yummy! Thanks for sharing this awesome recipe! I’ll definitely try this out later. I already bought the listed ingredients.

  22. Hello:
    My family made salmon ‘croquettes’ that are essentially salmon patties. I’m not certain of the ingredients, however, know that crushed saltine crackers were added. Quite nice to get information on uses of canned salmon (which I adore).

  23. Only tried canned salmon once before and was a can of bones and skin-15oz can,8-10 oz bones,2-3 oz skin almost no meat. Was disgusted and threw it away,did I get a bad can or are they all like that?

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