Delicious Canned Wild Salmon Recipes
Heart-healthy, easy recipes for this must-have pantry staple.
We just can’t get enough: canned salmon has four times the amount of heart-healthy omega-3s as a serving of canned tuna and tastes great when mixed with simple ingredients like shredded potatoes in salmon rösti or perked up with a tangy vinaigrette and roasted root vegetables. Be sure to buy wild Alaskan salmon. Alaska’s fisheries are closely managed to preserve fish populations and the surrounding environment. So pick up some canned wild Alaskan salmon and get cooking. Download a FREE Healthy Salmon Recipe Cookbook!
Buying Canned Salmon
Skin and Bones: Unless specified, canned salmon includes the skin and small bones. Although both are edible, we recommend buying boneless, skinless salmon (labeled as such) for convenience.
Red, Pink and Wild: Wild-caught salmon from Alaska is the best choice for the environment, according to Monterey Bay Aquarium’s Seafood Watch program (visit seafoodwatch.org for more information). Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population. Both wild-caught red salmon, also called sockeye, and pink salmon are available in cans. Red salmon has a richer color and meatier texture, while pink salmon is more pale and tender. Look for “wild Alaskan” on the label.