By: Jenna Anding, Assistant Professor and Extension Nutrition Specialist, The Texas A&M System
Salmon is a source of protein and calcium—two nutrients that help our bodies grow and stay healthy.
One serving is equal to about 3 ounces, which is about the size of a deck of cards. A 14.75-ounce can contains about 4 servings.
How to store it
For best quality, store unopened canned salmon in a cool, dry place. Use it within 1 year of receiving it.
Once canned salmon is opened, use it right away. Refrigerate any leftover salmon in a covered container and use it within 1 day.
Salmon Loaf (makes 4 servings)
What you need
14.75-ounce can salmon
1/4 cup liquid from canned salmon
10 3/4 ounce can cream of celery soup
1 cup dry bread crumbs
2 eggs, beaten
1/2 cup chopped onion
1 teaspoon lemon juice
How to make it
- Wash your hands; make sure your cooking area is clean.
- Drain the canned salmon, keeping 1/4 cup of liquid.
- Remove any skin and bones that might be in the canned salmon.
- Mix the salmon, liquid, soup, bread crumbs, eggs, onion and lemon juice.
- Press the mixture into a greased 9- by 5-inch loaf pan.
- Bake at 375 degrees F for about 1 hour. Cool it for 10 minutes before removing it from the pan.
Alaska Salmon Shepherd’s Pie (makes 3 to 4 servings)
What you need
14.75-ounce can salmon
15-ounce can mixed vegetables, drained
2 cups cooked mashed potatoes Paprika (if you like)
How to make it
- Wash your hands; make sure your cooking area is clean.
- Drain the salmon, keeping 2 tablespoons of liquid.
- Mix the salmon with the drained vegetables and the salmon liquid.
- Place the salmon mixture in a 1-quart baking dish.
- Spread the mashed potatoes over the top of the salmon mixture.
Download a printer-friendly version of this publication: Cooking with Canned Salmon
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