Try this easy baked salmon cakes recipe made with canned salmon. I generally use canned pink salmon to make a salmon cake because it’s less expensive than red salmon. But what’s the difference between the two types of canned salmon? They are actually two different species of salmon, and the pink fish is more prevalent, so the cost is less. Salmon cakes taste great cooked in a skillet on the stove top, but baking them in the oven uses less oil, so if you’re seeking a break from fried foods, baked canned salmon is a healthy option.
In a bowl, crush the fish and bones. Everything in the can is pre-cooked and ready to eat including the bones, skin, and meat.
Into the bowl add the egg, minced vegetables, and seasoning.
Mix ingredients together well and then form into patties.
Place the salmon patties on a lightly oiled baking sheet and bake for 15 minutes in an oven preheated to 400 degrees Fahrenheit.
Turn patties once and bake for 5 minutes more.
Remove salmon cakes from the oven and serve, or allow to cool and save in the fridge for later.
Add a creamy dressing or sauce and these baked salmon cakes make a nice entree with little effort. The fish cakes also go great on a sandwich, and they make handy leftovers, or freeze easily for future meals.
If you enjoy this salmon cake recipe, then you might also like this Salmon Ball Recipe, which is a versatile way to use baked salmon in saucier dishes.
salmon meatball curry topped with cilantro
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The best smoked fish dip is the easiest, and with just four ingredients you can make a super fish dip that’s a fantastic value and sure to be a tasty hit at parties and family gatherings. I like using smoked sardines, but any smoked fish will do the trick.
Ingredients for Easy Smoked Fish Dip
14 oz SMOKED SARDINES (plus natural juices from the can, maybe) 8 oz CREAM CHEESE 4 Tbsp CREAMY HORSERADISH 3 Tbsp LEMON JUICE (or rice vinegar)
optional ingredients: ½ tsp powdered CHIPOTLE or SMOKED PAPRIKA SALT and PEPPER to taste
When I was a kid, I loathed sardines. My dad used to eat sardines on ritz crackers while watching football on tv, and man did that stuff stink up the house! I was only a little kid, but that memory has stayed with me. My dad bought sardines packed in mustard, or tomato sauce, and because of the smelly association I have from childhood, I never buy sardines packed in mustard or tomato. Is that stuff any good? Adult me might have a different perspective now, but adult me isn’t ready to find out yet. But I do know that plain-jane smoked sardines packed in their own juices are fantastic.
How to Make Fish Dip
You can use any smoked seafood for this recipe, but smoked sardines are an economical choice and very easy to find.
In a bowl, add softened cream cheese, then drain sardines from the natural juices and add fish to the bowl. Add lemon juice and creamy horseradish and mix everything together until blended well.
Taste test, and then adjust ingredients as desired. Also, adding a bit of the natural juices from the sardine can is an easy way to enhance the smoked fish flavor.
For more flavor, add cracked black pepper, or a little smoked paprika for chipotle powder, but take it easy on the added ingredients, because you don’t want to muddle the great taste of smoked fish.
Serve this easy dip with crisp crackers or sliced veggies. I really love this fish dip on a toasted bagel with onion, tomato, and capers, and I bet you will, too.
Canned herring is an affordable and easy way to incorporate the health benefits of fish into your diet.
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Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Here’s an easy canned herring recipe if you’ve ever wondered what to do with canned herring or kippers. Canned smoked fish can be used to make healthy snacks or dinner recipes with very little time and effort. Canned herring is a good source of omega-3 fatty acids and other beneficial fats, and also a cost effective way to get healthy fish into your diet.
Make a Canned Herring Recipe on a Crostini
canned HERRING …also called KIPPERS thinly sliced and toasted BAGUETTE CREAM CHEESE RED ONION thinly sliced MUSTARD (very optional…but I like it…as long as it’s not hot dog mustard!) CAPERS …current caper prices online fresh DILL
Make a quick crostini for a canned herring snack
A good bread is the start of a great crostini.
Slice the bread thinly, so as to not overwhelm your toppings.
Toast the bread lightly.
Smear with cream cheese.
Spread on a drop of mustard, too, this is optional, but quite nice with herring.
Add a bit on thinly sliced red onion.
Add capers and fresh dill.
Top with smoked herring …either canned in oil or water, whatever you prefer.
Make a Healthy Salad with Kippers …aka smoked herring
Place an assortment of mixed greens in a salad bowl. No need to dress the salad greens; the salad toppings will be enough. Add sliced carrot, bell pepper, or celery for a nice crunch, and added nutrition. Top the greens with a kippered herring filet. Spread whipped or softened cream cheese over the kipper, add a dash of Dijon or stone ground mustard, if desired. Top with chopped red onion, capers, and fresh dill…and serve.
Kipper salad?…why not?
Canned herring is such a quick, easy, and healthy snack or dinner option. Try these canned herring recipe ideas and let me know what you think…and bon appétit!
Canned Pink Salmon …traditional style means skin and bones are still intact
Thanks for checking out these canned herring recipe dishes, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
Thanks for watching our recipe videos!
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Canned salmon is perfect for making delicious salmon cakes. You can use salmon cakes for a variety of dishes, including salmon burgers. I generally make extra patties when I cook up salmon cakes, and one of my favorite uses for these leftover salmon cakes is in a variation of Eggs Benedict. Check out the recipe video below to see how to make this super tasty breakfast recipe.
This is a terrific way to use leftover salmon cakes (detailed salmon cake recipe below), in fact, it’s best to use leftover salmon cakes for this recipe; no sane person wants to open a can of salmon first thing in the morning. On a plate, arrange a bed of spinach and top with a thick slice of tomato. In a skillet, re-heat a leftover salmon cake. While the salmon cake heats through, whip together a quick blender Hollandaise sauce (recipe below). In another skillet, fry an over easy egg (or poach an egg, if you prefer). Top the sliced tomato with the heated salmon cake, and then top the salmon with the fried egg. Cover the egg with Hollandaise sauce and serve immediately.
use leftover salmon cakes to make a terrific variation of Eggs Benedict!
How to Make a Quick Hollandaise Sauce
¼ cup melted BUTTER 2 EGG YOLKS 1 Tbsp LEMON JUICE (or substitute vinegar) ½ tsp DIJON MUSTARD (or substitute creamy wasabi or a little hot sauce)
In a bowl, combine two egg yolks, lemon juice, and mustard…also add a sprinkling of black pepper if you like. Melt the butter until it is bubbling, then slowly add the butter into the egg mixture while blending the eggs with a hand blender. Be sure to add the hot butter slowly, so the eggs don’t harden. Blend for about 5-10 seconds. Use the sauce immediately, or hold in a bath of hot water until ready to use. This recipe makes just enough for two servings; when I want lots of Hollandaise sauce, I’ll double this recipe, with the exception of the egg yolks…instead of 4 yolks, I’ll just use 3 yolks.
Salmon Cakes Ingredients:
14oz canned SALMON (red or pink) ¼ – ½ cup ONION (finely chopped) HOT PEPPER (finely chopped, to taste) 1 to 2 EGGS (beaten) …I generally use 1 egg for a fancy salmon cake entree and 2 eggs when making salmon cakes for sandwiches. SALT and PEPPER to taste OIL for sauteing (3-4 Tbsp…salmon will soak up the oil) 1 Tbsp CURRY POWDER (optional)
I make 4 salmon cakes from one can of salmon, and often prepare 8 cakes at a time so that I’ll have leftover salmon cakes for sandwiches and salmon Benedicts.
How to Make Salmon Cakes:
Traditional canned salmon will come with skin and bones still intact . The skin and bones are soft and edible. You can remove the skin and bones if you like; I used to remove them, but now I’m too cheap, and I don’t want to miss out on the extra nutrition, either.
Place drained salmon in a bowl.
Add ¼ – ½ cup onion depending on how much you like onion. Make sure the onion is finely chopped; smaller pieces will help keep the patties from falling apart. If desired, add some finely chopped hot pepper. If you don’t have fresh pepper, add a little chili powder or hot sauce.
Add salt and pepper to taste.
Add one or two beaten eggs. I like to use two beaten eggs because it helps to keep the patties together better; I don’t like my burgers to fall apart while I’m eating them.
Mix all the ingredients together well.
Shape into patties. I usually get 4 patties out of a 14oz can, but make as many as you like–bigger or smaller–depending on how big you want your burger to be. Here’s some current prices for canned salmon if you like to do your fishing on the internet.
Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly; you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart.
Cook 5-7 minutes and then turn gently when the patties are golden brown.
Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel.
I like to serve salmon patties on a toasted bun with sliced tomato, onion, lettuce and mayo. It’s a nice break from hamburgers, and just as tasty. Sometimes I’ll add a Tbsp of curry powder into the mix to make Curried Salmon Burgers, which you should definitely try sometime.
Give this canned salmon recipe a try and let me know what you think, and bon appétit!
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Try this canned mackerel recipe and cook a healthy Italian-style meatball dish. Mackerel provides a ton of nutrition, and is a wild caught fish full of healthy oils. It’ a rich source of omega-3 fatty acids. Canned mackerel is inexpensive, super convenient, and an ideal ingredient to have around the house.
What You Need to Make a Meatball Canned Mackerel Recipe
1 can MACKEREL 1 EGG 1 Lg ONION 4-5 cloves GARLIC 4-5 Tbsp OLIVE OIL 14oz can TOMATO SAUCE 14oz can CRUSHED TOMATO ½ GREEN BELL PEPPER 1 RED or YELLOW BELL PEPPER ½ cup grated ROMANO CHEESE 1 Tbsp ITALIAN SEASONING 2 tsp CHILI POWDER SALT and PEPPER (to taste) some fresh parsley…and serve over rice or noodles
How to Make Canned Mackerel Meatballs
Open the canned mackerel and pour fish into a bowl. Like canned tuna, the mackerel has already been cooked during the canning process. The skin and bones are edible, in fact they are quite nutritious.
Remove some of the juice that was in the can, but leave about a ¼ cup of juices.
The larger vertabrae, while quite chewable, can be a little distracting in a meatball. Using your hands, break the fish up, smashing as much of the bone matter as convenient.
Into the bowl add salt, pepper, and chili powder to taste. You’ll also add some of these spices into the marinara sauce as well.
Add the freshly grated Romano cheese, or substitute Parmesan cheese.
Add one egg, and about 1 Tbsp each of finely chopped onion, garlic and green bell pepper.
Thoroughly combine all of the ingredients in the bowl and then form the mixture into meatballs about the size of a ping pong ball. The bowl should yield 12-14 meatballs.
Brown the meatballs on all sides. Be gentle, the mackerel meatballs will be moist and quite soft. The meatballs will likely not keep their round shape, but that’s fine. Use tongs and turn them gently in the hot oil. The browning will help the meatballs to keep their shape later in the marinara sauce.
Brown meatballs for 5-7 minutes and the remove the meatballs from the skillet and set aside on a plate.
Into the skillet add the remaining onion, garlic, and bell peppers. Saute for several minutes until they begin to soften.
Add more salt, pepper, and hot pepper as desired. Use fresh hot peppers if you like!
Add in the crushed tomatoes and tomato sauce.
Stir in the dried Italian seasonings.
Bring skillet to a bubble and the reduce to a simmer and cover and let simmer for about 20 minutes.
After 20 minutes, add fresh parsley and then return the meatballs to the skillet.
Gently mix the meatballs with the sauce and let cook for another 5 minutes.
And that’s it! Serve the sauce and mackerel meatballs over pasta or rice. Give this canned mackerel recipe a try and let me know what you think, and bon appétit!
Thanks for Watching our Canned Mackerel Recipe Video
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
if you like to do your fishing on the internet.
