35+ Delicious Dairy-Free Canned Salmon Recipes for Every Meal

Canned salmon is an incredibly versatile, nutritious, and affordable ingredient that can be used in a variety of dishes.

Whether you’re following a dairy-free diet or simply looking to explore new flavors, canned salmon is a great addition to your pantry.

Packed with protein, omega-3 fatty acids, and essential vitamins, it can be used in everything from salads to soups, tacos, and casseroles.

If you’re on the hunt for creative and easy dairy-free recipes, you’re in the right place!

In this article, we’ll explore over 35 dairy-free canned salmon recipes that will elevate your meals while keeping them light, healthy, and packed with flavor.

From refreshing salads to comforting dinners, there’s something here for everyone to enjoy.

35+ Delicious Dairy-Free Canned Salmon Recipes for Every Meal

Incorporating dairy-free canned salmon recipes into your meals is a great way to add variety, flavor, and nutrition to your diet.

These recipes offer the perfect balance of protein, healthy fats, and fresh ingredients, making them ideal for those with dietary restrictions or anyone seeking a wholesome and tasty option.

Whether you’re in the mood for a hearty soup, a quick salad, or something more creative like salmon fritters, the possibilities with canned salmon are endless.

We hope these 35+ dairy-free canned salmon recipes inspire you to get creative in the kitchen and enjoy the many benefits of this versatile fish.

Don’t be afraid to experiment and make these dishes your own with your favorite seasonings and ingredients!

Dairy-Free Salmon Patties

These dairy-free salmon patties are a delicious and healthy way to enjoy canned salmon. With a crispy exterior and a tender, flavorful interior, these patties are perfect for a quick meal or as a snack. Packed with protein and omega-3s, they’re a great addition to any dairy-free diet.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 1 egg
• 1/2 cup gluten-free breadcrumbs (or regular if preferred)
• 1/4 cup finely chopped onions
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 tablespoons olive oil for frying

Instructions:

1. In a medium bowl, combine the flaked salmon, egg, breadcrumbs, onions, Dijon mustard, parsley, garlic powder, paprika, salt, and pepper. Mix well until all ingredients are fully incorporated.
2. Form the mixture into small patties (about 6-8) using your hands.
3. Heat olive oil in a skillet over medium heat.
4. Place the patties in the skillet and cook for 3-4 minutes on each side until golden brown and crispy.
5. Remove the patties from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. Serve the salmon patties with a squeeze of lemon or your favorite dipping sauce.

These dairy-free salmon patties are not only easy to make but also packed with flavor and nutrition. They’re perfect for meal prepping or as a quick and satisfying dinner option. The crispy edges and savory inside will leave you craving more, and they’re versatile enough to pair with a variety of sauces or fresh salads. Whether you’re following a dairy-free diet or just looking to add more fish to your meals, these salmon patties are sure to please everyone at the table.

Dairy-Free Salmon Salad

This dairy-free salmon salad is a light, refreshing dish that’s packed with protein, healthy fats, and vibrant flavors. Using canned salmon as the base, this salad is quick to assemble, making it an ideal lunch or dinner option for busy days. Paired with a tangy lemon-dijon dressing, it’s both satisfying and nutritious.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 2 cups mixed greens (spinach, arugula, or lettuce)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the mixed greens, cherry tomatoes, red onion, and cucumber.
2. Gently flake the canned salmon into bite-sized pieces and add it to the salad.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately, or chill for 10-15 minutes to enhance the flavors.

This dairy-free salmon salad is a perfect balance of light and filling. The richness of the salmon complements the freshness of the vegetables, while the lemon-dijon dressing adds a zesty finish. It’s an ideal dish for a light lunch or as a side to a heartier dinner. Not only is it quick and simple to prepare, but it also provides a healthy dose of omega-3s, fiber, and vitamins—making it both satisfying and nourishing. Enjoy it on its own or with a slice of crusty bread for a more complete meal.

Dairy-Free Salmon and Veggie Stir-Fry

A quick and easy stir-fry that combines the goodness of canned salmon with fresh vegetables, this dairy-free dish is a flavorful, one-pan meal that comes together in under 30 minutes. The salmon’s rich taste pairs perfectly with the crisp veggies, and the savory sauce adds depth to every bite.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 1 tablespoon sesame oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1/2 cup sliced carrots
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add the garlic and ginger, cooking for about 30 seconds until fragrant.
3. Add the broccoli, bell pepper, and carrots to the skillet and sauté for about 5-6 minutes, until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and a pinch of salt.
5. Add the flaked canned salmon to the skillet and pour the sauce over the top. Stir gently to combine and heat through.
6. Cook for an additional 2-3 minutes until everything is well-coated and heated through.
7. Sprinkle sesame seeds on top (if using) and serve hot.

This dairy-free salmon and veggie stir-fry is a flavorful, nutritious dish that’s perfect for busy weeknights or meal prepping for the week ahead. The combination of the tender salmon and crunchy vegetables, along with the savory sauce, makes for a satisfying and balanced meal. It’s a great way to enjoy canned salmon in a new and exciting way, and it’s easily adaptable to whatever vegetables you have on hand. Whether you serve it over rice, noodles, or enjoy it on its own, this stir-fry is sure to become a family favorite.

Dairy-Free Salmon Avocado Toast

This dairy-free salmon avocado toast is a perfect combination of creamy avocado and rich, flavorful canned salmon, all piled on top of toasted whole-grain bread. It’s a simple yet satisfying dish that works for breakfast, lunch, or a light dinner. Packed with healthy fats and protein, it’s not only delicious but also nourishing.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 1 ripe avocado, mashed
• 2 slices of whole-grain bread, toasted
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh parsley, chopped (optional)

Instructions:

1. Toast the whole-grain bread slices to your desired level of crispiness.
2. In a small bowl, mash the avocado with olive oil, lemon juice, salt, and pepper until smooth.
3. Spread the mashed avocado evenly over the toasted bread.
4. Top with the flaked canned salmon.
5. Sprinkle red pepper flakes for a bit of heat (optional), and garnish with fresh parsley if desired.
6. Serve immediately and enjoy!

This dairy-free salmon avocado toast is not only easy to prepare but also incredibly nutritious and satisfying. The combination of creamy avocado and rich canned salmon offers a delightful balance of textures, while the lemon juice adds a refreshing zest. This toast can be enjoyed as a hearty breakfast or as a quick lunch, and it’s a perfect choice for anyone seeking a dairy-free, protein-packed meal that’s both filling and full of flavor.

Dairy-Free Salmon and Quinoa Bowls

These dairy-free salmon and quinoa bowls are a perfect way to enjoy a balanced meal in one dish. With the nutty flavor of quinoa, the richness of canned salmon, and a variety of vibrant veggies, this bowl is not only satisfying but also packed with essential nutrients. It’s an ideal option for meal prepping or a wholesome dinner.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 1 cup quinoa, cooked
• 1/2 cup cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon tahini (optional)

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. In a medium bowl, combine the cooked quinoa, sliced cucumber, halved cherry tomatoes, red onion, and fresh cilantro.
3. Flake the canned salmon and add it to the bowl with the vegetables.
4. Drizzle olive oil and lemon juice over the mixture. Sprinkle with cumin, salt, and pepper.
5. Gently toss everything to combine, making sure the salmon is well distributed throughout the bowl.
6. Serve with a drizzle of tahini for added creaminess (optional).

These salmon and quinoa bowls are a wonderful, nutrient-dense meal that’s not only quick to prepare but also bursting with flavors and textures. The quinoa provides a satisfying base, while the fresh veggies add crunch and vibrancy, and the canned salmon delivers a hearty, protein-packed punch. This meal is perfect for anyone looking for a wholesome, dairy-free dish that’s easy to make and customizable to taste. Whether served warm or chilled, these bowls are a delicious option for any meal of the day.

Dairy-Free Salmon Pasta Salad

This dairy-free salmon pasta salad is a vibrant and filling dish that combines the rich taste of canned salmon with pasta and fresh vegetables. Tossed in a tangy vinaigrette, this salad is an excellent choice for meal prepping, potlucks, or picnics. It’s easy to make and provides a healthy balance of carbs, protein, and vegetables in every bite.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 2 cups cooked pasta (gluten-free or regular)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup black olives, sliced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil, chopped (optional)

Instructions:

1. Cook the pasta according to package instructions, then drain and rinse with cold water to cool it down.
2. In a large bowl, combine the cooked pasta, flaked canned salmon, cherry tomatoes, cucumber, red onion, and olives.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until the dressing is smooth.
4. Pour the dressing over the pasta mixture and toss gently to combine.
5. Garnish with fresh basil (optional) and serve chilled or at room temperature.

This dairy-free salmon pasta salad is a flavorful and satisfying dish that makes for a perfect meal for any occasion. The tangy vinaigrette complements the richness of the salmon, while the vegetables add freshness and crunch. It’s great for meal prep and can be stored in the fridge for a couple of days, making it a convenient option for lunches or picnics. Whether you’re looking for a quick dinner or a crowd-pleasing potluck dish, this pasta salad is sure to be a hit.

Dairy-Free Salmon and Sweet Potato Hash

This dairy-free salmon and sweet potato hash is a hearty, nutritious dish that combines the sweet flavor of roasted sweet potatoes with the rich taste of canned salmon. Perfect for breakfast, lunch, or dinner, this dish is both filling and full of flavor, while being easy to prepare. With just a few ingredients, you can create a satisfying meal that’s full of healthy fats, protein, and fiber.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• Fresh parsley, chopped (for garnish)
• 2 eggs (optional, for topping)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced sweet potatoes and cook for about 8-10 minutes until they start to soften and brown slightly.
3. Add the chopped onion, bell pepper, and garlic to the skillet, and sauté for another 5-7 minutes, until the vegetables are tender.
4. Season the mixture with salt, pepper, and smoked paprika.
5. Add the flaked canned salmon to the skillet, stirring gently to combine. Cook for an additional 3-4 minutes to heat the salmon through.
6. If you want to add eggs, create small wells in the hash and crack the eggs into them. Cover and cook for 4-5 minutes, or until the eggs are cooked to your desired level.
7. Serve the hash hot, garnished with fresh parsley.

This dairy-free salmon and sweet potato hash is a great meal for any time of the day, whether you need a hearty breakfast, a satisfying lunch, or a comforting dinner. The sweet potatoes add a touch of sweetness that pairs beautifully with the savory salmon, while the eggs (if added) provide extra richness. This dish is also highly customizable with different vegetables or seasonings to suit your taste, making it a versatile addition to your meal rotation.

Dairy-Free Salmon Stir-Fry with Zucchini and Mushrooms

This dairy-free salmon stir-fry with zucchini and mushrooms is a light yet filling meal that’s quick to prepare and packed with fresh vegetables. The rich flavor of canned salmon shines in this simple stir-fry, and it’s complemented perfectly by the savory sauce. It’s a perfect weeknight dinner that’s healthy, satisfying, and full of nutrition.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 2 teaspoons fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds (optional)
• Green onions, chopped (optional, for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add the garlic and ginger, cooking for about 30 seconds until fragrant.
3. Add the zucchini and mushrooms to the skillet, and sauté for 5-7 minutes until the vegetables are tender.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and a pinch of salt.
5. Add the flaked salmon to the skillet, followed by the sauce mixture. Stir gently to combine and heat through for 2-3 minutes.
6. Garnish with sesame seeds and green onions if desired.
7. Serve immediately with rice or noodles, or enjoy it on its own.

This dairy-free salmon stir-fry with zucchini and mushrooms is a quick, flavorful meal that’s ideal for busy weeknights. The salmon is perfectly complemented by the tender vegetables and the savory sauce, making every bite satisfying. It’s also incredibly versatile—feel free to swap out vegetables based on what’s in season or what you have in your pantry. Pair it with your favorite grain or enjoy it on its own for a light, healthy meal.

Dairy-Free Salmon and Chickpea Salad

This dairy-free salmon and chickpea salad is a protein-packed dish that combines the richness of canned salmon with hearty chickpeas and fresh vegetables. Tossed with a tangy lemon-tahini dressing, this salad is not only nutritious but also full of flavor. It’s a great option for lunch, a light dinner, or as a side dish to any meal.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 1 can of chickpeas, drained and rinsed
• 1/2 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)

Instructions:

1. In a large bowl, combine the canned salmon, chickpeas, cucumber, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, tahini, cumin, salt, and pepper until the dressing is smooth.
3. Pour the dressing over the salmon mixture and toss gently to combine.
4. Garnish with fresh cilantro if desired.
5. Serve immediately or refrigerate for 15-20 minutes to let the flavors meld.

This dairy-free salmon and chickpea salad is a refreshing and satisfying meal that’s packed with protein, fiber, and healthy fats. The combination of the creamy tahini dressing and the rich salmon creates a flavor profile that’s both unique and delicious. Perfect for meal prep, this salad can be enjoyed on its own or paired with your favorite bread or crackers for a complete meal. It’s simple to make and full of nutritious ingredients that will leave you feeling full and energized.

Dairy-Free Salmon and Spinach Stuffed Sweet Potatoes

These dairy-free salmon and spinach stuffed sweet potatoes are a delicious, nutrient-packed meal that combines the richness of canned salmon with the natural sweetness of roasted sweet potatoes. The addition of sautéed spinach adds a pop of color and essential nutrients, making this dish a balanced and satisfying option for lunch or dinner. It’s an easy-to-make, one-dish meal that’s both comforting and wholesome.

Ingredients:

• 2 medium sweet potatoes
• 1 can of canned salmon, drained and flaked
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1/2 red onion, chopped
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast in the oven for about 45 minutes, or until tender.
3. While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Add the red onion and garlic, sautéing for 2-3 minutes until softened.
4. Add the spinach to the skillet and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.
5. Remove from heat and stir in the flaked canned salmon and lemon juice.
6. Once the sweet potatoes are done, slice them open and fluff the insides with a fork.
7. Stuff each sweet potato with the salmon and spinach mixture, and garnish with fresh parsley.
8. Serve immediately and enjoy!

These salmon and spinach stuffed sweet potatoes offer a delicious combination of flavors and textures. The natural sweetness of the sweet potatoes pairs wonderfully with the savory salmon and the vibrant spinach. This dish is full of protein, fiber, and healthy fats, making it a perfect choice for a well-rounded, dairy-free meal. Plus, it’s easy to prepare, and the ingredients are simple yet packed with nutrients, making it a great option for busy days when you want something both quick and satisfying.

Dairy-Free Salmon Tacos with Cabbage Slaw

These dairy-free salmon tacos with cabbage slaw are a fresh, light, and flavorful way to enjoy canned salmon. The tangy and crunchy cabbage slaw complements the richness of the salmon perfectly, while the taco shells add a satisfying crunch. With just a few simple ingredients, these tacos are quick to make and perfect for a fun, healthy meal.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 1/2 small cabbage, shredded
• 1/4 cup carrots, shredded
• 1/4 cup red onion, thinly sliced
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• 6 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. In a bowl, combine the shredded cabbage, carrots, and red onion.
2. In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper. Pour over the cabbage mixture and toss until well combined.
3. Heat the corn tortillas in a dry skillet over medium heat for 30 seconds on each side to warm them up.
4. Flake the canned salmon into bite-sized pieces and season with a pinch of salt and pepper.
5. To assemble the tacos, divide the flaked salmon between the tortillas, top with the cabbage slaw, and garnish with fresh cilantro.
6. Serve with lime wedges on the side for squeezing over the tacos.

These dairy-free salmon tacos with cabbage slaw are bursting with flavor and texture. The crunchy cabbage slaw, tangy dressing, and rich salmon create a perfect balance of freshness and heartiness. The tacos are simple to prepare yet incredibly satisfying, making them ideal for busy weeknights or casual gatherings. These tacos are also versatile—feel free to add other toppings like avocado, salsa, or hot sauce for extra flair.

Dairy-Free Salmon and Tomato Soup

This dairy-free salmon and tomato soup is a comforting and hearty dish that combines the freshness of tomatoes with the rich, savory flavor of canned salmon. The creamy consistency, without the use of dairy, is achieved with coconut milk, creating a velvety texture that pairs perfectly with the flaked salmon. This soup is ideal for cold evenings and offers a healthy, filling option for lunch or dinner.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups diced tomatoes (fresh or canned)
• 1 can coconut milk (full-fat or light)
• 1 cup vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the diced tomatoes, vegetable broth, and coconut milk to the pot, stirring to combine.
3. Season with dried basil, oregano, salt, and pepper. Bring the soup to a simmer, then reduce the heat and let it cook for 10-15 minutes.
4. Add the flaked canned salmon to the soup and stir gently. Simmer for an additional 5 minutes to allow the flavors to meld together.
5. Taste and adjust seasoning as needed.
6. Serve the soup hot, garnished with fresh basil.

This dairy-free salmon and tomato soup is a cozy, nutritious meal that’s perfect for any time of the year. The combination of coconut milk and tomatoes creates a creamy, tangy base, while the canned salmon adds heartiness and protein. It’s a wonderful option for those seeking a dairy-free soup that’s both comforting and flavorful. The recipe is quick to prepare and can be easily doubled for meal prepping or feeding a crowd. Enjoy it with a slice of crusty bread or crackers for the ultimate cozy meal.

Dairy-Free Salmon and Avocado Salad

This dairy-free salmon and avocado salad is a light, refreshing meal packed with healthy fats, protein, and vibrant flavors. The rich, creamy texture of ripe avocado pairs perfectly with the savory canned salmon, while the crunchy vegetables add a satisfying bite. Topped with a zesty lemon vinaigrette, this salad is perfect for a quick lunch, a light dinner, or as a side dish to your favorite meals.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 1 ripe avocado, diced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 cups mixed salad greens
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. In a large bowl, combine the mixed greens, cucumber, tomatoes, and red onion.
2. Add the flaked canned salmon and diced avocado on top of the salad.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh dill or parsley, if desired.
6. Serve immediately and enjoy!

This dairy-free salmon and avocado salad is a nutritious and filling meal that’s easy to make and full of flavor. The creamy avocado adds a luxurious texture to the salad, while the fresh vegetables and salmon provide the perfect balance of crunch and heartiness. The lemon vinaigrette brings all the elements together, making it a delightful option for a light lunch or dinner. It’s also a great choice for meal prepping, as it holds up well when stored in the fridge for a day or two.

Dairy-Free Salmon Patties

These dairy-free salmon patties are crispy on the outside, tender on the inside, and packed with flavor. Made with canned salmon, breadcrumbs, and a few simple seasonings, they make for a quick and easy dinner that’s perfect for busy nights. Whether served on their own, with a salad, or in a bun as a sandwich, these patties are sure to be a hit with everyone.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 1/2 cup breadcrumbs (use gluten-free if necessary)
• 1/4 cup green onions, chopped
• 1 egg (or egg substitute for egg-free version)
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)
• Lemon wedges, for serving

Instructions:

1. In a bowl, combine the flaked salmon, breadcrumbs, green onions, egg, Dijon mustard, garlic powder, dill, salt, and pepper. Mix until well combined.
2. Divide the mixture into 4-6 equal portions and form into patties.
3. Heat olive oil in a large skillet over medium heat.
4. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.
5. Serve the salmon patties hot with lemon wedges on the side for squeezing. Enjoy them on their own or in a sandwich with your favorite toppings.

These dairy-free salmon patties are a flavorful, protein-packed meal that’s both satisfying and versatile. The crispy exterior and tender, flaky interior make them incredibly delicious, and they’re easy to customize with your favorite seasonings. Whether served as an appetizer, on a salad, or in a bun, these patties are a great addition to your dairy-free meal repertoire. They’re also freezer-friendly, making them a convenient make-ahead option for busy days.

Dairy-Free Salmon Pâté

This dairy-free salmon pâté is a rich and creamy spread made with canned salmon, dairy-free cream cheese, and fresh herbs. Perfect for serving as an appetizer or snack, it’s a great addition to a party platter or enjoyed on crackers or toast. It’s simple to prepare, packed with flavor, and can be made ahead of time for convenience.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 1/4 cup dairy-free cream cheese (or cashew cream)
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 tablespoon capers (optional)
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)
• Crackers or sliced bread, for serving

Instructions:

1. In a food processor, combine the flaked salmon, dairy-free cream cheese, fresh dill, lemon juice, capers (if using), salt, and pepper.
2. Process until smooth and creamy. Taste and adjust seasoning if needed.
3. Transfer the pâté to a serving dish and garnish with fresh parsley, if desired.
4. Serve with crackers or sliced bread, and enjoy!

This dairy-free salmon pâté is a delicious, creamy spread that’s perfect for entertaining or as a quick snack. The richness of the salmon and the smooth texture of the dairy-free cream cheese combine to create a luxurious treat. The fresh dill and lemon juice brighten up the flavor, while the capers (if used) add a lovely briny contrast. This pâté is easy to make and can be stored in the fridge for several days, making it a great make-ahead option for parties or casual gatherings.

Dairy-Free Salmon and Zucchini Fritters

These dairy-free salmon and zucchini fritters are a healthy, crunchy, and satisfying meal option. The combination of canned salmon, grated zucchini, and a simple flour mixture creates a crispy exterior with a tender interior. Perfect for a quick weeknight dinner or served as a snack, these fritters are packed with protein and veggies, making them both nutritious and flavorful.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 1 medium zucchini, grated
• 1/4 cup chickpea flour (or gluten-free flour)
• 1 egg (or egg substitute for vegan version)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)

Instructions:

1. In a large bowl, combine the flaked salmon, grated zucchini, chickpea flour, egg, parsley, garlic powder, salt, and pepper. Stir until well combined.
2. Heat the olive oil in a large skillet over medium heat.
3. Scoop spoonfuls of the salmon mixture and form them into small patties.
4. Cook the fritters in the skillet for 3-4 minutes on each side, or until golden and crispy.
5. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
6. Serve immediately with a side of lemon wedges or your favorite dipping sauce.

These dairy-free salmon and zucchini fritters are the perfect balance of crispy and tender, offering a delicious and nutritious twist on traditional fritters. The zucchini adds moisture and freshness, while the salmon brings a savory richness. Whether served as a main course, a snack, or an appetizer, these fritters are a fun and versatile option that the whole family will love. They’re easy to prepare and can be enjoyed with a variety of sides or sauces for added flavor.

Dairy-Free Salmon and Sweet Corn Chowder

This dairy-free salmon and sweet corn chowder is a rich, comforting soup that’s perfect for chilly days. The creamy texture is achieved with coconut milk, while the canned salmon and sweet corn add heartiness and sweetness. It’s an easy, one-pot meal that’s flavorful, filling, and entirely dairy-free. Perfect for a cozy dinner, this chowder is sure to satisfy your cravings.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 1 cup sweet corn kernels (fresh or frozen)
• 2 medium potatoes, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 can coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, sauté the chopped onion and garlic in a bit of olive oil over medium heat for 3-4 minutes, until softened.
2. Add the diced potatoes, sweet corn, vegetable broth, coconut milk, and dried thyme. Bring to a boil.
3. Lower the heat and simmer for 10-15 minutes, until the potatoes are tender.
4. Add the flaked canned salmon to the soup and stir gently. Let the chowder simmer for another 5 minutes.
5. Season with salt and pepper to taste.
6. Serve the chowder hot, garnished with fresh parsley.

This dairy-free salmon and sweet corn chowder is a hearty, comforting dish that’s perfect for cooler months. The coconut milk provides a creamy base without the need for dairy, while the salmon adds a rich, savory element. The sweet corn and potatoes create a balanced texture and flavor, making this soup a satisfying meal. It’s easy to make, and leftovers taste even better the next day. Serve with crusty bread for a complete, filling meal.

Dairy-Free Salmon and Rice Stuffed Bell Peppers

These dairy-free salmon and rice stuffed bell peppers are a vibrant and nutritious meal that combines the flavors of canned salmon, rice, and savory spices. The bell peppers are stuffed with a flavorful filling and baked to perfection. This dish is not only delicious but also visually stunning, making it perfect for serving guests or for a simple weeknight dinner.

Ingredients:

• 2 large bell peppers, halved and seeds removed
• 1 can of canned salmon, drained and flaked
• 1 cup cooked rice (white, brown, or quinoa)
• 1/4 cup red onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the cooked rice, paprika, cumin, salt, and pepper to the skillet. Stir to combine.
4. Gently fold in the flaked canned salmon, mixing until everything is well combined.
5. Stuff the bell pepper halves with the salmon and rice mixture. Place the stuffed peppers on a baking sheet.
6. Cover with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
7. Serve with fresh cilantro and lemon wedges on the side.

These dairy-free salmon and rice stuffed bell peppers are an easy and satisfying meal that’s perfect for any occasion. The combination of flaky salmon, seasoned rice, and tender bell peppers creates a delicious and well-rounded dish. They’re a great way to enjoy a healthy meal that’s both flavorful and filling, without the need for dairy. This dish can be customized with your favorite seasonings or vegetables, making it a versatile option for any palate.

Dairy-Free Salmon and Spinach Stuffed Sweet Potatoes

These dairy-free salmon and spinach stuffed sweet potatoes are a nutritious and satisfying meal. The sweetness of the baked sweet potatoes pairs beautifully with the savory, flaky canned salmon and the earthy spinach. Topped with a light, zesty dressing, this dish is both filling and packed with flavor. It’s a great choice for a healthy dinner or a hearty lunch that’s sure to please everyone.

Ingredients:

• 2 medium sweet potatoes
• 1 can of canned salmon, drained and flaked
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Wash and poke a few holes in the sweet potatoes with a fork. Place them on a baking sheet and bake for 40-45 minutes, or until soft.
3. While the potatoes are baking, heat olive oil in a skillet over medium heat. Add the chopped spinach and cook for 2-3 minutes, until wilted.
4. Remove the skillet from the heat and stir in the flaked canned salmon, garlic powder, lemon juice, salt, and pepper.
5. Once the sweet potatoes are done, slice them open and fluff the insides with a fork.
6. Stuff each sweet potato with the salmon and spinach mixture.
7. Garnish with fresh parsley and serve warm.

These dairy-free salmon and spinach stuffed sweet potatoes are an incredibly satisfying and healthy meal. The natural sweetness of the potatoes complements the savory flavors of the salmon, while the spinach adds a dose of greens. This dish is simple to prepare but full of flavor, making it an excellent choice for a nutritious, dairy-free dinner. It’s also easy to customize by adding your favorite herbs or seasonings, making it a versatile and delicious option.

Dairy-Free Salmon Tacos with Cabbage Slaw

These dairy-free salmon tacos are a fun and flavorful way to enjoy canned salmon. The salmon is topped with a crunchy, tangy cabbage slaw, creating a perfect balance of textures and flavors. Served in soft corn tortillas with a squeeze of lime, these tacos are light yet satisfying and make for a great weeknight dinner or weekend treat.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 1/2 small head of cabbage, finely shredded
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon lime juice
• 1 teaspoon cumin
• Salt and pepper to taste
• 6 small corn tortillas
• Fresh cilantro for garnish
• Lime wedges, for serving

Instructions:

1. In a small bowl, combine the shredded cabbage, red onion, olive oil, apple cider vinegar, lime juice, cumin, salt, and pepper. Toss to coat evenly and set aside to let the flavors meld.
2. Warm the corn tortillas in a dry skillet over medium heat for about 1-2 minutes on each side.
3. Flake the canned salmon and heat it in a skillet over medium heat for 2-3 minutes, just until warmed through.
4. Assemble the tacos by placing a few spoonfuls of salmon onto each tortilla.
5. Top with a generous amount of cabbage slaw and garnish with fresh cilantro.
6. Serve with lime wedges on the side for a burst of freshness.

These dairy-free salmon tacos are an easy, flavorful, and healthy option for a taco night. The combination of tender salmon, crunchy cabbage slaw, and a hint of lime creates a delicious contrast of textures and tastes. The tacos are naturally gluten-free and dairy-free, making them a perfect choice for those with dietary restrictions. Whether served for a casual dinner or at a gathering, these tacos are sure to be a crowd-pleaser.

Dairy-Free Salmon and Mango Salad with Lime Dressing

This dairy-free salmon and mango salad is a tropical and refreshing dish that combines the richness of canned salmon with the sweetness of ripe mango and a tangy lime dressing. It’s light, nutritious, and perfect for a quick lunch or dinner. The fresh ingredients and vibrant flavors make it a standout dish, ideal for warm weather or as a satisfying meal anytime.

Ingredients:

• 1 can of canned salmon, drained and flaked
• 1 ripe mango, peeled and diced
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 cups mixed greens (such as spinach or arugula)
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey or maple syrup (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large bowl, combine the mixed greens, diced mango, cucumber, and red onion.
2. Add the flaked canned salmon on top of the salad.
3. In a small bowl, whisk together the olive oil, lime juice, honey (if using), salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh cilantro, if desired, and serve immediately.

This dairy-free salmon and mango salad is a vibrant, flavorful dish that’s perfect for a light, healthy meal. The sweetness of the mango pairs beautifully with the savory salmon, while the lime dressing adds a zesty kick. The fresh greens and vegetables provide crunch and nutrients, making this salad a well-rounded option. It’s quick to prepare and ideal for a refreshing meal on warm days or whenever you want something healthy and satisfying.

Note: More recipes are coming soon!