Categorized |Fish, Vegetarian

Gourmet salmon from a can?

canned-salmon-recipeNot sure of this should be classified as a recipe or not, but I do know it’s affectionately known as “bache” or bachelor food among the people I know. “Bache” usually refers to any food that can be cooked (or not) in under 5 minutes… basically something fast. As a youth this was the norm as part of Good Friday lunch. It’s true that we had access to tons of fresh fish being that we lived on islands, but somehow that salmon that came in a can still made it’s way onto our menu. You either had it on rice or with lovely ground provisions, like yam, eddoes and dasheen. My dad used to top his with olive oil, something only in my adult life did I learn to appreciate.

Get past the cat-food like appearance and the fact that it comes from a can, let’s give canned salmon a chance.

You’ll need…

1 can Salmon (Sockeye, Pink or Tea Rose Keta Salmon) 213g / 7.5 oz

dash of salt

dash of black pepper

1 medium tomato

1 clove garlic

1 medium onion

1 teaspoon ketchup

1 green onion (scallion)

hot pepper (optional)

3 sprigs of cilantro or 1 leaf of shado beni. (you may also use 1/4 teaspoon green seasoning mix)

Open the can of salmon and place in a pan over medium heat.


With a spoon or fork, break the salmon chunk in pieces (try not to crush)


Wash and slice the tomato, green onion, cilantro, garlic and onion. All the ingredients should now be added to the pot with the salmon chunks.


Gently stir everything together, including the ketchup, black pepper and salt. I usually don’t use salt, but I’m sure you may like it with a bit of salt. Remember, you can add salt last if it’s required also.

Cover and let simmer for about 5 minutes, or until all the ingredients get a chance to add their touch to the dish.


Didn’t I say this was a “bache” recipe… you’re done. Serve over rice, ground provisions or with bread.


I’ve also seen my mom use a bit of olive oil in the pan, then add the onion etc to cook a bit first and then add the salmon last. But I try not to use oil or salt, as the fish is already fatty and it’s usually packed in salt during the canning process.

Be sure to share this with your friends and leave me your comments below. i’d love the hear from you.

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124 Responses to “Gourmet salmon from a can?”

  1. Faidah says:

    Basic standby recipe for me…instead of ketchup I use a squeeze of tomato paste….over rice! Glad you shared this recipe.

  2. Phylicia says:

    Hey, Chris I tried this recipe and it’s very easy but most of all it’s quick.

  3. Indira says:

    Hi Chris:
    I will always the Good Friday lunch that my mother used to make for us with all the provisions, stewed lentils, red rose salmon in the tin and a green salad. However, she never cooked the salmon – she would empty it in a bowl (without the water), took out the skin and the bones, add all the ingredients that you have above, except the salt and ketchup (cube the onions and tomatoes). Add in some finely crushed garlic and some chopped celery. Pour some olive oil on top and then mix with a spoon to incorporate all the ingredients. Add more olive oil if you want – I always add a lil extra because I love the taste of the olive oil in this recipe. It would seem a bit dry for some of you but when you have it with some beans / peas, it is YUM YUM.

  4. June Blackett says:

    Add a little mustard, adds to the wonderful taste!

  5. Maryallsopp says:

    Hi Chris this salmon dish is great.I have done it for years.there are memories to this.I add shredded cabbage to it.what a delight! Thank you for sharing.I will make this soon. Best wishes,Maria.

  6. Charmaine says:

    I make this religiously on a Good Friday together with stir fried cabbage

  7. sheryl st louis says:


  8. Amina says:

    just add some tumeric and cumin to your same receipe and enjoy.

  9. Add a good HEALTHY squeeze of lime in the mixture with the tomatoes. GOOD EATING!

  10. Same like yours but with coconut milk delisioso chao.

  11. Christine says:

    Could this be made using fresh salmon?

    • admin says:

      yes, but the cooking time will differ. I’ll try to post a recipe using fresh salmon in the coming weeks to show the slight differences to pay tribute to the freshness of the salmon.

  12. Emma says:

    Yum, yum. I love this comfort food. I made it about a month ago…the best! No recipe is insignificant…it’s what we grew up on. They bring back wonderful memories. Thank you Chris!

  13. Ayin Maryoung says:

    I am sorry, i forget to mention squeeze a little lime or lemon

  14. Ayin Maryoung says:

    I love salmon in the can. I make it just like yours, but i also add cabbage to it

  15. Linda says:

    Wow – this was surprisingly excellent. And SO easy. I would think you could use any canned or cooked meet. Served it over plain rice and could not have been more pleased with the ease or flavor (I did use a habanero in it to give it some oomph).


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