The $3.99 Trader Joe's Find I Stock Up On Every Time I Go

Let’s face it, a lot of canned salmon can be, well, kind of gross. It’s got skin and bones and bits of cartilage, and although it’s technically edible, I don’t find it appetizing at all.

That said, the best, most delicious canned salmon can be found at Trader Joe’s, and I absolutely LOVE it. Trader Joe's Wild Alaskan Pink Salmon comes in a six-ounce, pull-top can, and it only costs $3.99.

While you can find decent canned salmon elsewhere, they usually cost a lot more. A comparable product at Whole Foods costs at least $4.69, and with inflation, my dollars are better saved than spent.

Beyond the price, though, this is seriously good salmon. The salmon itself comes out of the can in lovely pink chunks, and it has a great flavor that isn't too fishy.

How I Use Trader Joe's Canned Salmon

I mainly use Trader Joe's canned salmon to make salmon patties. A can makes four to eight patties depending on the size of the patties and the amount of breadcrumbs you mix in. I usually add an egg, breadcrumbs, minced onion, seasonings (garlic powder, onion powder, smoked paprika, dill, and celery seed), and sometimes minced red bell pepper.

After forming the patties, I shallow-fry them quickly in a skillet. It takes me less than five minutes, which means I can get dinner on the table in under 15 minutes, especially if I’m serving it with a bagged salad (like the pesto Caesar salad my kid loves) and/or leftover rice. It's so easy!

I usually serve the salmon patties with a quick remoulade sauce—mayo, spices (the same ones I use in the patties themselves), sriracha, mustard, a teaspoon of tomato paste, and a touch of honey. I rarely have any leftovers.  

This salmon is also great for salmon salad, if you need a break from tuna salad, and it makes for an amazing salmon melt or panini. I’ve also used it instead of tuna in salade Niçoise, and it could easily be added to dozens of different types of salads: Mediterranean, pasta, BLT, and more.  

Another great use is in dips—mix it with mayo, mustard, horseradish, cream cheese, and spices for a quick cold dip, or top it with some melty cheese, put it in the oven for a few minutes, and you’ve got a swoon-worthy baked dip. Or use the cold dip as a spread on pumpernickel bread with sliced cucumbers for sophisticated-looking canapés.

Finally, you can toss it into mac n’ cheese for a protein boost, and I like it with plain pasta and peas. It would be excellent mixed into a cream sauce like Alfredo, too.

It’s straight up one of the most versatile cans you can stock in your pantry.