Canned salmon has a lot going for it. It’s affordable, shelf stable, high in protein and packed with omega 3s, which makes it one of the more practical things you can keep in your pantry. The problem is that opening a can doesn’t exactly spark excitement, especially if your only experience involved eating it straight or choking it down in a bland sandwich. That’s why a recent Reddit thread about making canned salmon taste better took off. People started sharing what they do to improve its taste and some of the suggestions are game changers if eating healthier in a cost effective way is on your radar.
Treat It Like Tuna
One of the most common suggestions was simple: stop treating canned salmon like its own strange category and use it the same way you’d use tuna. Mixed with mayo, chopped onion, celery, pickles or a squeeze of lemon, canned salmon becomes a lot easier to enjoy. The pungent flavor and smell straight of the can softens and the texture becomes more balanced with some crunchy elements added in.
Salmon Patties Are Always a Good Choice
Turning canned salmon into patties came up again and again for a reason. Once it’s mixed with breadcrumbs or crackers, an egg, and some seasoning, the fishy taste melts into the background. Pan frying or air frying adds texture, and serving them with a quick and simple dipping sauce gives you something to look forward to with every bite. Yogurt, lemon and herbs or bang bang sauce consisting of mayo, sriracha, sweet chili sauce, honey and rice vinegar were two popular options.
Salmon patties also allow you to stretch a single can of fish into a full meal, which is always helpful on the wallet. You can eat them with rice, on top of a salad or piled into a pita.
Pasta, Rice and Noodles Make It Feel Like Dinner
Another recurring theme was folding canned salmon into starch based meals. Mixed into pasta with olive oil, garlic, herbs (like this garlic shrimp bucatini but with salmon), or even a light cream sauce, the salmon blends in rather than standing out. The same goes for rice bowls and noodle dishes, where vegetables and sauce help distribute the flavor.
This approach works especially well if you already rely on pantry staples. You don’t need specialty ingredients to make canned salmon feel like a planned effort for dinner.
Spreads Make It Snackable
Several people mentioned turning canned salmon into a spread using cream cheese or yogurt. Once chilled and seasoned, you can scoop it onto crackers, toast or vegetables. Letting the dip sit overnight in the refrigerator helps the flavors meld together. This approach works well for snacking, light lunches or casual gatherings.
Acid and Fat Go a Long Way
A squeeze of lemon, a drizzle of olive oil or a spoon of something creamy came up repeatedly. These seemingly small additions help take the edge off the fish and make it taste more rounded. When salmon is served cold or at room temperature, those elements matter even more.
This is also where canned salmon shines from a health standpoint. You’re adding simple ingredients that enhance what’s already there rather than burying it under heavy sauces.
About the Bones
Some canned varieties, like sardines, come with the bones intact. Maybe you were tricked into buying it this way without realizing it or maybe you just like the lower price point of this version. Either way, once mixed into salads, patties or pasta, the bones are barely noticeable. They soften easily and blend into the texture, especially when the salmon is flaked well.
Why Most People Love This Pantry Staple
Canned salmon is affordable, filling and flexible, which makes it useful year round. Stop thinking of it as a standalone item and start incorporating it into your cooking for one of the most cost-effective and healthy proteins you can buy.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
