Sautéed canned salmon is a mouthwatering mix of flaky salmon enhanced with spices and herbs. This quick and easy salmon recipe is a regular on my Sunday breakfast menu but can be enjoyed whenever you want something deliciously savory and spicy.
Sautéed Canned Salmon
Most Caribbean/Guyanese households have a can of salmon in their pantry. Canned salmon is a pantry staple in my household. It is a great substitute for salt-fish (another Caribbean staple)!
Why You’ll Love This Sautéed Canned Salmon Recipe
- Super Easy: Fry this up in a pan and you have a low-carb, protein-rich dish in just minutes!
- Affordable: This is one of the best ways to use canned salmon. It’s a cheap ingredient that can be transformed into a tasty, impressive meal.
- Versatile: Sautéed salmon is another one of those dishes that is very flexible. You can add whatever herbs or spices you have and still make a tasty dish.
Ingredients for Sautéed Canned Salmon
What I love most about this sautéed salmon recipe is that you can throw in whatever you have on hand between your pantry and the fridge.
- Canned Salmon: Use 1 (15 oz) can of wild-caught pink salmon. Drain it to remove any excess oil before sautéeing.
- Vegetables: I use sliced tomatoes, green onions, and baby bell peppers for fresh veggie medley and color.
- Garlic cloves: Grated.
- Herbs: Use finely chopped cilantro and parsley.
- Lime Juice: This brings some freshness to the dish.
- Ginger: Freshly grated.
- Cayenne pepper: Add a pinch if you want some spice.
- Wiri wiri pepper: Remove the seeds and ribs and finely chop. This is an optional ingredient so add it if you want something spicy.
- Coconut aminos: This adds a savory quality that I love.
- Salt: This enhances the overall flavor.
- Olive oil: Everything is sautéed in this.
See recipe card for quantities.
How to Sautée Canned Salmon
Prepping the Ingredients
Drain the canned salmon and remove any bits of bone. Chop and slice all of your vegetables and herbs too.
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.
Add a bit of lime juice. Sometimes I also add some lime zest along with the lime juice. Give it a try because 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, 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!
Recipe Variations
- Fresh Herbs vs. Dried Herbs: 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 sautéed salmon 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. And even without these pantry staples, you will still have a delicious dish.
- Red Salmon. Instead of pink salmon you can use red (sockeye salmon). This has a richer flavor.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. You can enjoy this cold, room temperature or reheat it over low heat on the stove.
Tips for the Best Sautéed Canned Salmon
- Prepare the canned salmon before cooking. Be sure to drain as much of the liquid. Remove any visible bones. Although these bones will be really tender, they can sometimes be annoying to bite into while enjoying your finished dish. You can also remove any skin if you’d like.
- Use a nonstick pan for the best results.
- Do not overcook the canned salmon. It takes just 2-3 minutes to cook so sauté your veggies first. If you cook the salmon for too long, it will be dry.
Frequently Asked Questions
Yes. Although canned salmon is precooked, you can cook it for a hot meal.
Do not sauté canned salmon for more than 5 minutes. It should be cooked within 2-3 minutes when added to a hot pan.
You can cook salmon in either butter or oil. You can even use both! I prefer to sauté salmon with olive oil because it has a higher smoke point than butter, which tends to burn easily.
Sautéed Canned Salmon
Ingredients
- 1 can of wild caught Pink Salmon drained (about 15 oz)
- 2 medium tomatoes sliced
- 4 green onion thinly sliced
- 6 cloves garlic grated
- 1/4 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 1/2 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
- 1/2 teaspoon of salt
- 2 tablespoon of olive oil
Instructions
- 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 1/2 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
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
Steak and Veggies Stir Fry (Whole30)
Gluten Free Pinwheels
Callaloo Cauliflower Cook-Up Rice
Cow Heel Soup
Torrey Says
Great way to eat canned salmon. I used bok choi instead of bell pepper, becauser that’s what I had, and Piri Piri sauce for some heat. Served over rice. Delicious! Fast and easy.
Carolyn Says
My family loves this! I serve it over rice with pickled cucumbers!
Althea Brown Says
Yummy. Pickled cucumbers. Omg. Delicious. Thanks for sharing.