Wild Planet Salmon Recipes

Our Wild Pacific Sockeye and Wild Alaska Pink Salmon are caught in icy waters by local fishing families. The skinless, boneless fillets are hand-packed and cooked just once to retain all of their nutrients and natural juices. This Omega 3-rich fish is delicious straight from the can or tossed into a salad for a quick, easy meal. 


Makes 6 salmon cakes


2 cans (6oz each) Wild Planet Alaskan Sockeye Salmon or Pink Salmon, drained and flaked
1/2 cup whole wheat bread crumbs, plus more for coating
2 scallions, finely chopped
1/4 cup chopped red bell pepper
2 eggs, beaten
1/2 tsp garlic powder
1/4 cup chopped fresh parsley
Juice of half a lime
Sea salt and freshly ground pepper, to taste


In a medium bowl, combine salmon, breadcrumbs, scallions, bell pepper, eggs, garlic powder, parsley and lime juice. Season to taste with sea salt and pepper. Form into six cakes, coat in additional bread crumbs, cover and chill 20 minutes. Heat 2 Tbsp olive oil in a nonstick skillet. Saute salmon cakes until lightly browned, about 4 minutes each side.


Salmon Burger
Makes 2 servings


1 can Wild Planet Wild Alaska Pink Salmon, drained and flaked
1 tablespoon Sir Kensington’s classic mayonnaise
1 egg, beaten
1/2 cup panko breadcrumbs
2 tablespoon olive oil
2 hamburger buns, toasted
1/2 cup  kraut


In a medium bowl, combine salmon, mayonnaise, egg and bread crumbs. Form into 1/2 inch thick patties.
In a large skillet, heat olive oil over medium heat. Place salmon patties in skillet and cook over medium heat until browned, about 4 minutes per side. Serve on hamburger buns topped with extra mayonnaise and horseradish leek kraut.


Makes 6 salmon cakes


1 can Wild Planet Wild Pacific Sockeye Salmon, undrained
Several slices pumpernickel bread
3 Tbsp sour cream or crème fraiche, if desired
¼ cup chopped caperberries, drained
2 Tbsp chopped fresh dill
1 fresh lemon, cut into wedges


Empty Sockeye Salmon into a small bowl. Gently flake fish with a fork and allow natural juices to be reabsorbed. Cut pumpernickel bread into triangles and arrange on a serving platter. Mound a tablespoon or so of salmon onto each triangle. Squeeze lemon over salmon. If using sour cream or creme fraiche, place a small dollop on top of salmon. Top each canape with a few capers and some dill. Serve with additional lemon wedges.


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