Leftover Salmon Cakesor Tuna Or Crab Recipes

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10 GENIUS LEFTOVER SALMON RECIPES: SALMON SALAD & MORE!



10 Genius Leftover Salmon Recipes: Salmon Salad & More! image

This salmon salad recipe is quick and healthy: an easy lunch or dinner! Make it with canned salmon or as a way to use leftover salmon.

Provided by Sonja Overhiser

Categories     Main dish

Time 5m

Number Of Ingredients 10

1 celery rib, finely chopped
2 tablespoons finely chopped red onion
1 dill pickle, finely chopped (¼ cup)
1 5-ounce can salmon (2/3 cup cooked flaked salmon)
1 tablespoon capers, drained
¼ cup Greek yogurt or plain yogurt*
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon kosher salt
Fresh ground black pepper

Steps:

  • Prep the celery, red onion and dill pickle as noted above.
  • Drain the salmon and place it in a medium bowl: mash it lightly with a fork. Add the chopped vegetables, capers, Greek yogurt, mayonnaise, Dijon mustard, and kosher salt and stir to combine. Taste and add more salt if desired. Stores up to 3 days refrigerated.

14+ BEST WAYS TO USE LEFTOVER SALMON (+SALMON NICOISE SALAD)



14+ Best Ways to Use Leftover Salmon (+Salmon Nicoise Salad) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 28m

Number Of Ingredients 11

1 pound potatoes (cooked and rinsed)
4 boiled eggs
1/2 pound baby green beans
1 cucumber
3/4 cup cherry tomatoes
1/4 cup Kalamata olives
1 sliced avocado
1 Tbsp. capers
Chopped parsley
Dijon mustard salad dressing
Leftover salmon

Steps:

  • Combine all of the ingredients and toss lightly.
  • Serve with bread or soup.

Nutrition Facts : Calories 200 kcal, ServingSize 1 serving

SALMON CAKES



Salmon Cakes image

Easily add flavor to Melissa d'Arabian's budget-friendly Salmon Cakes recipe from Ten Dollar Dinners on Food Network by adding a secret ingredient: bacon.

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion
1 egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil

Steps:

  • Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
  • Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

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