Divas on a Dime: Canned salmon – the pantry secret for healthy, budget-friendly meals

Here’s a pantry staple I don’t write about often enough: canned salmon.

Fresh salmon is one of the healthiest foods you can eat. It’s rich in protein and omega-3 fatty acids, and it’s wonderfully versatile. The problem, of course, is that fresh salmon can also be expensive, seasonal and sometimes difficult to find, especially if you’re trying to buy wild-caught fish instead of farmed.

That’s where canned salmon shines. It delivers the same nutritional benefits as fresh salmon at a fraction of the cost, and it’s always waiting in the pantry when you need it.

When shopping, take a moment to read the label. Health experts recommend choosing wild-caught Pacific salmon whenever possible. Salmon labeled “wild Alaskan” or “Pacific salmon” is harvested from well-managed fisheries and is a more sustainable choice.

You’ll also notice two types of canned salmon on the shelf: boneless-skinless, and the traditional variety that includes skin and soft bones. If you buy salmon with skin and bones, there is one small drawback: namely, skin and bones. The boneless version is convenient but costs more. The version with bones is economical and just as nutritious.

The bones in canned salmon are pressure-cooked until they become soft and completely edible. In fact, they’re an excellent source of calcium. Many people mash them right into the fish and never notice them. If the idea makes you hesitant, you can easily remove the larger pieces before using the salmon.

A clever trick I’ve used for years is adding a small handful of slivered almonds to recipes made with canned salmon. They add a pleasant texture and completely disguise any remaining bones.

Canned salmon is versatile. Use it in pasta, salads, chowders or sandwiches. In my house, however, our favorite is salmon patties. Crisp on the outside and tender on the inside, they’re quick to make and satisfying enough for dinner.

Serve them as burgers on buns, make smaller cakes for appetizers or enjoy them alongside a fresh green salad.

Simple Salmon Patties

Yield: 4 servings

Total Time: 30 minutes

Ingredients:

1 teaspoon olive oil or avocado oil

¼ cup green onions, sliced

¼ cup red bell pepper, minced

1 (14.75-oz.) can pink salmon

½ cup panko breadcrumbs

1 tablespoon slivered almonds (optional)

¼ cup mayonnaise

2 large eggs

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 teaspoon lemon zest (optional)

1 teaspoon seafood seasoning (such as Old Bay) or paprika

Olive oil or avocado oil for cooking

Directions:

Warm 1 teaspoon oil in a skillet over medium-low heat, add the onions and pepper. Sauté until just softened.

Meanwhile, place the salmon in a bowl and gently break it apart with a fork. Remove any large pieces of skin or bone if desired. Add breadcrumbs and almonds. Add the softened onion and pepper and stir to combine.

In a small mixing bowl, stir together the mayonnaise, eggs, Dijon mustard, lemon juice, lemon zest and seafood seasoning.

Add the mayo mixture to the salmon and mix until well combined and the mixture holds together. If the mixture is too dry, add mayonnaise. If it’s too wet, add breadcrumbs.

Form the mixture into 8 patties and refrigerate for 15 minutes.

Heat a thin layer of oil in a skillet over medium heat. Cook the patties for about 4 to 5 minutes per side, until golden brown and heated through. Serve warm.

Leftover patties can be stored in the refrigerator for up to three days, or frozen for up to three months.

Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of “Divas on a Dime – Where Frugal, Meets Fabulous!” Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com.

by Patti Diamond

(c) 2026 King Features Synd. Inc.

Featured photo: Canned salmon transforms into crisp, flavorful patties in just minutes.

Photo courtesy of JasonCoblentz.com