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To make salmon cakes using canned salmon, use cracker meal and eggs for binders, and season the cakes with various spices and herbs. Rachael Ray offers a recipe for salmon cakes using canned salmon on Food Network.com.


Cooked salmon can be frozen for 2 to 3 months at 0 degrees Fahrenheit for best quality. Allow cooked salmon to cool completely before placing it in an airtight, freezer-safe bag or container. It can also be wrapped tightly in freezer wrap or aluminum foil.


Smoked salmon, whether fresh or vacuum packed, can be frozen for three to six months when stored at 0 F. While frozen smoked salmon remains safe indefinitely, the flavor and texture begin to diminish after the recommended storage period.


To make four salmon cakes, gather 12 ounces of salmon and 1/4 cup each of finely chopped red bell pepper and green onion. You also need a cup of bread crumbs, 1 tablespoon of lemon juice, 1/4 cup of mayonnaise, an egg and 3 tablespoons of either butter or oil.


Fresh salmon can be frozen for future use by following a process of preparing, pretreating, and packaging the fish. Salmon, being a fatty fish, fares better when frozen using a pretreatment including ascorbic acid to prevent flavor change.


A simple salmon cake recipe by Rachael Ray involves mixing cooked or canned salmon with cracker meal, eggs, red bell pepper, fresh chives and fresh dill, forming the mixture into patties, and frying the patties in a skillet over moderate heat. The recipe is available on...


Dogs can eat salmon as long as it is cooked properly. Consumption of raw salmon can result in salmon poisoning if the salmon is infected with certain parasites.