Hello, a neighbor gave me two cans of salmon and I have no idea what to do with them. I ate broiled salmon once and loved the taste but this stuff is like can tuna. I could really use some ideas for this. thanks

Salmon patties.

I don't know how big the cans are, but assuming they're a tuna-sized can... pull and discard the bones unless you can stomach them. I know they're good for us but I can't handle them. Flake the salmon into a mixing bowl. Add an egg. Add a Tbsp or two of dry grated parmesan cheese if you have it. Add a Tbsp or two of coconut flour. Vary this by what you have on hand and adjust it based on feel. They shouldn't be too crumbly or too moist. It doesn't really matter; you'll still end up with a good patty. Make notes for next time.

If you're talking the big tall can, use two eggs and more binder/filler.

Mix well. Heat up a pan with some oil.

Form patties and fry them. Brown them on each side.

Kristine, that sounds so good!! I saved the recipe in my journal.

I like to make a collard wrap (look for smaller, young collard greens...they are more tender):

For however much salmon I have, I put in about 1/3-1/2 as much of diced celery, same amount or a little less of diced sugar free gherkins, and if you are not super low carb, the same amount of diced white onion. Mix that together with mayo, roll up in a collard leaf, and be prepared to die of deliciousness

I've even done 1:1:1 salmon:celery: onion. Delish.

This recipe provides crunch, which is often missed by LCers.

oh my goodness you two, those are great recipes. If I don't have coconut flour can I use something else? I do have almond flour.

This is my favorite (I don't remember where I got it):

Salmon Patties with Dill and Parmesan

1 14 3/4 ounce can pink salmon
2 large eggs; slightly beaten
1/2 cup grated Parmesan cheese
1/2 cup onions, finely chopped
1/2 cup green bell peppers, minced
1 tablespoon lemon juice
1 teaspoon dill weed
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste

Special sauce:
1/2 cup mayonnaise
1/4 cup water
1/4 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon curry powder

1. Mix all ingredients together.

2. Heat about 2 tablespoons butter in a large skillet to medium temperature. Make mixture into patties. Drop patties onto butter in skillet. Make sure to keep lots of butter in skillet add more if necessary. Don't flip patties until they are nice and brown on first side or they will fall apart. Carefully flip them with a large spatula. Continue to fry until nice and dark golden brown.

3. Remove patties to a serving plate. Pour the Special sauce over the patties.

Special Sauce:

1. Mix all ingredients together. Stir until smooth.

2. Put in microwave safe bowl and microwave on high for 30 seconds. Let stand for 2 minutes and then stir again. Should be nice and creamy. Pour over patties just before serving.
Carbohydrate Count: 2g per serving

Serves: 4

If you have sockeye (red) salmon you are lucky. Pinks are also good.

Or you could just treat it like canned tuna, if you happen t have a favorite recipe. Tuna salad, for example, but with salmon. Salmon cakes would be my first thought though, as others have already mentioned.

I forgot an important ingredient in the collard wraps above...diced sugar free gherkins! I get them at Stater Brother...not too many places carry them nowadays.

I got this adaptable salmon salad from my daughter. Because I make it with whatever is on hand it never comes out the same way twice.

1 can Salmon, drained
1-3 avocados, to taste, chunked
finely chopped onion, to taste
finely chopped celery, to taste
1 cucumber, chopped
tarragon, to taste
dill weed, to taste
salt & pepper, to taste
mayonnaise
a bit of lemon

Mix and serve.

Kat said she sometimes just mixes the salmon with salsa and avocado.

^Oh, these other recipes sound really good, too.

Lessara, I really like the coconut flour for the texture it gives the patties. It's almost disturbingly bread-like. I think I've done it with almond flour, but that doesn't really absorb the excess moisture like coconut flour does. I think I'd want to drain the salmon really well in that case. Maybe even use a paper coffee filter and squeeze the heck out of it.

ETA - I hadn't heard the name 'red' salmon before, but it's the same as sockeye.

Bonnie that sounds like a lovely salad, love avocados just never know what to do with them.

I love canned wild salmon as a go-to when I need something quick and easy. It's a staple in my pantry. But I usually just put it in a leafy salad with whatever other veg are on hand, or eat it cold with a hot baked sweet potato and butter (I like the hot/cold taste combination). It never occurred to me to make a patty out of it - I'm going to try Kristine's recipe.