This Sautéed canned salmon dish is a regular on my Sunday breakfast menu. Most Caribbean/Guyanese households likely had a can of salmon in their pantry even before there was a mention of Covid-19. Canned Salmon is a pantry staple in my house hold. It is a great substitute for salt-fish (another Caribbean staple)!
Prepping the ingredients
Sautéed canned salmon is another one of those dishes that is very flexible. You can add whatever herbs or spices you have on hand and still make a tasty dish. If you have fresh herbs great, but if you don’t dried herbs and spices work well too. In this recipe I am using fresh herbs because I have quite a few that I need to use up over the next week before they go bad. However, I’ve definitely made this dish with granulated garlic, onion powder, parsley flakes, dried oregano, cayenne pepper and ground ginger. Even with these pantry staples you will still have a delicious dish.
Be sure to drain as much of the liquid from the canned salmon before cooking. Remove any large bones that you may see. Although these bones will be really tender, they can sometimes be annoying to bite into while enjoying your finished dish.
Best Way to Sauté canned salmon
When I am making Sautéed Canned Salmon, I love cooking it in my wok. In Guyana we would use a Kaharee (a wok type pot). This really allows for even cooking. The high heat also allows the salmon to sauté really quickly, cutting down on cook time.
Once my fresh herbs and veggies cook down and become a bit soft, I add the drained canned salmon and quickly sauté everything together.
Adding a bit of lime juice brings some freshness to the dish. Sometimes I also add some lime zest along with the lime juice. Give it a try if you like. It really makes a difference in the flavor of the dish.
Finishing Up the Sautéed Salmon
Once all the ingredients have been added to the wok, I continue to sauté the salmon on high heat, stirring often to ensure even cooking. This dish is simple but packed with flavor and is an all time favorite of mine. It is also naturally Whole30 friendly, which is a win win for me!
The Printable Sautéed Canned Salmon Recipe
- 1 can of wild caught Pink Salmon, drained (about 15 oz)
- 2 medium tomatoes, sliced
- 4 green onion, thinly sliced
- 6 cloves garlic grated
- ¼ cup of cilantro, finely chopped
- 4 baby bell peppers or 1 regular bell pepper, thinly sliced or finely diced
- 1 tablespoon of parsley, finely chopped (can sub for 1 tablespoon of parsley flakes)
- Juice of ½ a lime
- 1 teaspoon fresh grated ginger (optional)
- Pinch of cayenne pepper (optional)
- 1 wiri wiri pepper, finely chopped, seeds and ribs removed (optional)
- 1 tablespoon of coconut aminos (optional)
- ½ teaspoon of salt
- 2 tablespoon of olive oil
- Add oil to a wok, skillet or frying pan on high heat
- When oil comes up to temperature add tomatoes, green onions, garlic, cilantro, parsley, wiri wiri pepper and sauté until the tomatoes are soft
- Then add the drained salmon, salt, pinch of cayenne pepper, ginger, and coconut aminos if using
- Continue to sauté on high heat then squeeze the juice of ½ a lime over the dish and mix together well
- Next sauté for another 2-5 minutes, stirring often to ensure even cooking
- Then remove from the heat and serve hot