Some recipes that use canned pink salmon include Salmon Nicoise Salad and Southeast Asian Salmon & Rice Cakes with Sriracha Mayo. Each recipe calls for boneless skinless pink salmon and, in the case of the salad, ideally Alaskan salmon.
To make Salmon Nicoise Salad, bring potatoes to a boil and cook for around 20 minutes, or until tender. Drain and allow to cool before slicing thinly. Next, place trimmed green beans into a microwave-safe container with a little water and cover with plastic wrap. Microwave for up to 8 minutes, or until tender, then dry and set aside.
To make the dressing for the Salmon Nicoise Salad, whisk Greek yogurt with vinegar and olive oil, then add a little salt and ground black pepper. Toss a chopped romaine lettuce heart with a tablespoon of the dressing in a separate bowl, then divide the lettuce into serving bowls. Top with the potatoes and green beans, along with sliced red onion, the salmon, olives, quartered cherry tomatoes and white beans. Drizzle with the rest of the dressing to serve.
For Southeast Asian Salmon & Rice Cakes with Sriracha Mayo, heat an oven-safe skillet at 400 degrees Fahrenheit in the oven, then combine the canned salmon with cooked brown rice, egg, cilantro, shallots, lime juice and fish sauce. Shape into 2 1/2-inch cakes and set aside. Coat the hot pan with oil and add the cakes. Cook for up to 7 minutes, or until brown on one side, then turn over and brown the other side. Meanwhile, whisk the mayonnaise and Sriracha to serve alongside the cakes.