Pink Salmon

Pink salmon are the most abundant of the Pacific salmon and are a good seafood choice. A delicious rich fish well suited to pasta and mousse recipes.

9 Recipes

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Global Cuisine

 
2 reviews
 
25min

These pink salmon and cannellini bean patties are fresh and delicious with the flavours of lemon, dill and sweet chilli sauce.

Recipe by: susanbl

 
1 review
 
30min

These salmon cakes are served with a delicious mustard, dill and vinegar sauce. A lovely light lunch, full of flavour.

Recipe by: Zoë Harpham

 
2 reviews
 
40min

There's no such thing as an empty pantry, as this recipe demonstrates. With a tin of this and a bunch of that, I soon discovered that it's possible to improvise something that will impress even the fussiest guest. Ideal to serve with some fresh Italian-style bread. Helps to wipe the plate clean!

Recipe by: fairfieldstation

 
2 reviews
 
35min

Give those fatty beef burgers a miss and try these heart-healthy, thick, juicy salmon ‘burgers’ instead. And while you're at it, leave the tomato sauce in the fridge and slather the salmon patties with a homemade tomato-garlic sauce.

Recipe by: Ariana Klepac

 
No reviews
 
1hour20min

This is extremely quick to make, and has been popular at social gatherings. I usually serve it on a lettuce leaf, with capers on the side. It goes well with water crackers.

Recipe by: France

 
No reviews
 
55min

This is a super easy to make and lovely dish with rice, peas, tinned salmon and cardamom for a subtle flavour.

Recipe by: Zoë Harpham

 
No reviews
 
25min

Very fine and easy Italian pasta dish.

Recipe by: Trinity

 
No reviews
 
1hour15min

Individual tartlets served with a salad garnish make an attractive entree. The fish filling used here is very light; whisked egg whites are folded into the sauce producing an airy soufflé-like texture. Serve straight from the oven.

Recipe by: Lynn Lewis and Joachim Wahnschaffe

 
No reviews
 
15min

This is a very flavourful seafood pasta with curry, ketjap manis (sweet Indonesian soy sauce) and salmon.

Recipe by: Chris Rich

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