Can I Use Fresh Salmon Instead of Canned? A Detailed Guide
Canned salmon is a popular pantry staple that offers convenience, affordability, and nutrition. However, fresh salmon is revered for its soft texture, mild flavor, and cooking versatility So can you substitute fresh salmon when a recipe calls for canned?
In this detailed guide, we’ll compare fresh salmon vs canned, examine the key differences, and provide tips for seamlessly swapping fresh salmon for canned in all kinds of recipes.
Overview of Canned Salmon
Canned salmon is salmon that has been cooked, sealed in an airtight can or pouch, and shelf-stabilized. This process softens bones and extends shelf life. Common varieties are pink, sockeye, and red salmon. Key attributes:
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Convenience – Canned salmon needs no refrigeration and has a long 2-5 year shelf life. Once opened, it will keep 3-4 days in the fridge. Easy to have on hand.
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Cost – More affordable than fresh salmon. Allows enjoying salmon’s nutrition on a budget.
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Pre-cooked – Fully cooked during canning. No cooking required – just heat and add to dishes.
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Nutrition – While some Omega-3 loss occurs, canned retains significant protein, healthy fats, vitamins and minerals. Bones are soft and edible.
Benefits of Fresh Salmon
Fresh salmon has a smooth, flaky texture when cooked right. Subtle, mildly sweet flavor shines when simply prepared. Provides anti-inflammatory Omega-3s for heart and brain health. Allows for smoking, baking, grilling. Choosing wild, sustainable salmon supports eco-friendly fishing.
Texture – Prized for tender, flaky texture when properly cooked. Wonderful grilled, roasted, or pan seared.
Flavor – Subtle, sweet, delicate flavor. Shines when simply seasoned or paired with citrus, herbs.
Omega-3s – Excellent source of anti-inflammatory fatty acids EPA and DHA that promote heart and brain health.
Cooking – Allows for smoking, grilling, roasting, poaching. Different techniques maximize versatility.
Sustainability – Wild salmon like sockeye are considered environmentally friendly. Choosing these varieties supports sustainability.
Key Differences Between Fresh and Canned
There are some distinct differences in texture, flavor, bones, sodium, and convenience when comparing fresh vs canned salmon:
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Texture – Canned has uniform, moist, mushy texture from cooking and preserving in liquid. Fresh is firmer with big flakes when cooked.
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Flavor – Canned has more pronounced, slightly metallic taste. Fresh has a subtle, delicate flavor.
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Bones – Canned often contains soft, edible bones. Fresh is sold boneless in fillets.
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Sodium – Canned has 300-400mg per serving. Fresh has just 50-70mg.
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Convenience – Canned is ready to eat. Fresh requires thawing, cooking, seasoning.
Nutrition Comparison
While both supply protein and healthy fats, there are some nutritional differences:
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Protein – Similar at 22-23g per 3 ounce serving. Important for muscle recovery and satiety.
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Omega-3s – Some loss during canning. Fresh salmon has higher amounts.
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Vitamin D – Canned contains more thanks to bones. Fresh is still a good source.
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Sodium – Canned has 300-400mg per serving. Fresh has 50-70mg.
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Mercury – Both low mercury but canned chunk light has less than fresh.
Tips for Seamless Substitution
When swapping fresh for canned salmon in recipes, keep these tips in mind:
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Choose high quality, wild caught fresh salmon when possible. Allow thawing time if frozen.
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Pre-cook fresh salmon by baking, grilling, or pan searing until just opaque throughout.
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Remove any bones and skin after cooking. Flake into pieces to mimic canned texture.
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Pat cooked fresh salmon dry to account for extra moisture in canned varieties.
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Boost flavor of mild fresh salmon with lemon, herbs, olive oil to offset subtler taste.
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Reduce stovetop cooking time since fresh salmon is already cooked. Just gently reheat.
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Rinse canned salmon to remove excess sodium if concerned. Sprinkle sea salt on fresh.
Recipe Ideas and Substitution Suggestions
Here are some ideas for ingeniously substituting fresh salmon for canned:
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Salmon Patties – Bake fresh salmon. Flake and combine with eggs, breadcrumbs, veggies. Shape into patties and pan fry.
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Salmon Salad – Grill or roast salmon until it flakes. Toss with greens, veg, herbs, oil, lemon.
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Salmon Tacos – Cook fresh salmon as desired. Add chunks to tortillas with veggie toppings.
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Salmon Pasta – Bake salmon. Toss flakes into pasta with olive oil or cream sauce and greens.
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Salmon Casserole – Bake fresh salmon chunks. Mix with vegetables, sauce, cheese and bake again.
The Verdict
With some easy preparation like baking, flaking, and seasoning, fresh salmon can successfully stand in for canned in many dishes. Thoughtfully compensating for texture and flavor differences results in a fresher, less processed meal. Taking the fresh salmon route enhances recipes usually calling for canned with a homemade taste and feel. With smart substitution tips, fresh salmon shines as a winning alternative to open up culinary possibilities.
Ingredients for Salmon Cakes:
1 lb fresh salmon filet* Garlic Salt – I use Lawry’s brand Black Pepper Olive Oil 1 medium onion (1 cup finely diced) 1/2 red bell pepper, diced 3 Tbsp unsalted butter, divided 1 cup Panko bread crumbs (Japanese Style crumbs) 2 large eggs, lightly beaten 3 Tbsp mayo 1 tsp Worcestershire sauce 1/4 cup minced fresh parsley
*Note: Fresh salmon is best, but it can be substituted with leftover cooked salmon, or 14-15 oz of well-drained canned salmon, or three 5 oz salmon packets. If mixture is too moist to hold the patty shape, add more bread crumbs and if it is too dry, add an extra Tablespoon of mayo.
Watch How To Make Salmon Patties:
1. Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper.
Bake uncovered for 10-15 min or just until cooked through (my thinner cut wild salmon was closer to 10 minutes). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp while prepping remaining ingredients.
2. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
3. In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. I find it’s easiest to portion the patties using a flat ice cream scoop then pressing them into 1/3 to 1/2″ thick patties.
4. Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through.
If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
I can’t get enough of those big flakes of salmon! Major Cravings for salmon cakes with homemade tartar sauce right now. Hands down, these are the best salmon cakes I’ve ever tried and they are so easy!
P.S. If you love this recipe and salmon in general, our famous baked salmon is a must try!
Red or Pink Salmon? What’s the Difference?
FAQ
Is canned salmon the same as fresh salmon?
Canned Salmon: Has a different texture and flavor compared to fresh salmon, often described as softer and more concentrated. Some people may prefer the taste of fresh salmon. Fresh Salmon: Offers a more delicate texture and a fresher flavor, which can be preferable for dishes like grilling or sashimi.
Can you use fresh salmon for patties?
Ingredients for Salmon Cakes:
*Note: Fresh salmon is best, but it can be substituted with leftover cooked salmon, or 14-15 oz of well-drained canned salmon, or three 5 oz salmon packets. If mixture is too moist to hold the patty shape, add more bread crumbs and if it is too dry, add an extra Tablespoon of mayo.
Is salmon in the pouch better than canned?
You will have to decide which type is most to your taste. Many canned foods have been found to be contaminated with bisphenol-A (BPA), an estrogen-like compound that is linked to health problems. To avoid the possibility of BPA contamination, it’s best to look for BPA-free cans. Pouches are always BPA-free.
Is raw canned salmon safe?
Canned fish such as salmon, tuna, anchovy, mackerel, sild are all perfectly safe to eat ‘raw’ – in fact, I wouldn’t bother cooking with tinned salmon, it is far too nice straight from the tin! I make cold mousses with tinned salmon which do not involve the application of heat.