40 Leftover Salmon Recipes [Keto-Friendly & More]

Here is an ultra-easy recipe for you to try out. Start by cooking your pasta and setting it aside. Meanwhile, toast your panko in a skillet and set that aside too!

Make your sauce in a skillet with leeks, milk, butter, flour, and seasonings. Layer your pasta in the bottom of a baking dish, followed by your cooked salmon pieces, and then finally pour the sauce on top.

Bake for 15 minutes after sprinkling on the panko breadcrumbs. I love serving this along with steamed vegetables!

Have you ever tried pesto with salmon? It's delicious! To begin, cook your pasta and set it aside. Combine the remaining ingredients including lemon zest and juice, pesto, salmon, and your pasta.

Top the pasta with mozzarella, I like using fresh mozzarella balls, but you can use shredded as well.

If you love homemade cream sauce, this recipe is for you! Start by reheating your salmon in a skillet, and lightly frying it.

In a separate pan, make your sauce with chopped garlic, sun-dried tomatoes, spinach, heavy cream, and more.

Meanwhile, cook your pasta accordingly and then mix it into your cream sauce. Lastly, add your salmon pieces to your pasta. I love serving this dish with roasted Brussels sprouts! Yum.

With hints of garlic, herbs, and two distinct kinds of cheese, this meal is a fabulous dish to serve at family gatherings!

Prep by cooking your pasta and setting it aside. In a skillet, cook the onions, leeks, and garlic.

Start your sauce by adding tomato paste, stocks, herbs, and tomatoes. Once it has simmered for a bit, add in your salmon and your pasta.

Transfer to a baking sheet, sprinkle on your cheese and bake for 30 minutes. I love garnishing this with fresh parsley and serving garlic bread on the side.

Basil, Capers, and anchovy fillets make this dish simply irresistible. Gather all of your ingredients, then cook off your broccoli and pasta.

In a separate pan, make your sauce with butter, flour, milk, and lastly mascarpone.

Once it is thick, turn off the heat and add in your sun-dried tomatoes, capers, anchovies, and remaining ingredients including the pasta.

Bake for 30 minutes until the casserole is bubbly and golden. I served this with a garden salad, and my kids devoured every last bit of it!

This white wine sauce is perfectly divine! Before making your sauce, cook your pasta accordingly and reheat your leftover salmon.

For the sauce, add your white wine and let it simmer, then add your stock and cream.

Break your salmon into smaller pieces then add it to the sauce (once the sauce has thickened). Toss your pasta to complete the dish.

The recipe recommends garnishing with chives, but I also love squeezing fresh lemon juice on top.

This zesty tomato sauce compliments the flavor of salmon so well. Reheat your salmon by sauteeing it in a skillet with onion and garlic. Add your sauce ingredients: tomato puree, thyme, sugar, and passata.

Stir in your cooked pasta and zucchini, along with a dash of pasta water to loosen the sauce. To garnish, I typically put fresh basil and parsley along with shredded cheese.

This dish is a showstopper! It's not only easy but extremely hearty and tasty.

Reheat your salmon in a skillet along with shallots and garlic. Throw in your cream and white wine, allowing it to reduce for about 7 minutes.

Add in your remaining ingredients! The recipe suggests tossing your pasta in the sauce, but I love having the sauce separate for this one and piling it on a bed of buttery pasta. Garnish with fresh parsley and serve!

Who doesn’t love a good egg scramble? This is a perfect way to make use of your leftover fish! Scramble your eggs in a skillet with melted butter, half-and-half, and chives.

Once your eggs are almost done, add in your leftover salmon and fold throughout the scramble.

Salmon cake with sriracha and dill dipping sauce? Yep, that’s right! It is just as yummy as it sounds.

For the cakes, combine your cooked salmon with eggs, panko, onion, and seasonings. Make your sriracha sauce and set it aside.

Saute the patties on high until they're crispy on both sides.

Boil some water for your poached eggs, once the water has reached the appropriate temperature toss in the eggs and leave it in the water until cooked. Plate your salmon cakes with a poached egg on top, followed by the sauce.

Here is a dish that is perfect for Sunday morning brunches! The first part of this recipe is the pastry portion, which is made by mixing the flour, butter, and water to form a dough and then pressing it into the pan.

For the filling, combine the eggs with onions, shredded salmon, heavy cream, spinach, and other ingredients.

In the pan, layer the salmon, cheese, then the egg mixture. Bake for 20 minutes! I enjoy serving this with cream cheese on the side, it is so lovely!

Runny egg yolks in the middle of a lightly toasted piece of toast, with seafood on top! Delish. Start by using a cookie cutter to make the hole in your toast before frying it on a skillet.

Crack an egg in the hole and cook it for about 2 minutes on each side. Meanwhile, make your homemade sauce by mixing mayonnaise, capers, mustard, jalapenos, dill, and more.

Pancakes and eggs benedict at the same time, who could deny such a thing? For the pancakes, mix all the ingredients, then cook in a skillet, flipping over to lightly brown each side.

Poach your eggs in boiling water for approximately 3 minutes. Meanwhile, make your hollandaise sauce. To serve, make a stack by layering pancakes, smoked salmon, spinach, and sauce.

Stack it as high as you would like! I served this at a brunch event, and everybody loved it! Garnish with chives.

This is the ultimate comfort breakfast! If you have a cast-iron skillet, put it to use here.

Add your potatoes first, cooking them for at least 7 minutes before adding in your onion, celery, and seasonings.

Add in your salmon and parsley, along with any other ingredients you would like in your hash.

I like putting diced tomato and bell pepper in mine! Garnish with hot sauce to complete the dish.

The combination of lemon-herb cream cheese, salmon, and perfectly crunchy toast will have you in heaven! Toast your bread while making your special cream cheese spread.

Spread the mixture on the toast, followed by your leftover salmon, red onion, capers, and chives. To make this even better, I love serving this with an egg or two on the side!

Breakfast tacos might be my all-time favorite breakfast food! To begin, warm your tortillas in the oven on low.

Meanwhile, cook your eggs until slightly firm, then add in your cream cheese, salmon, and other ingredients.

Place your egg filling in the warm tortillas, topping with fresh lemon juice and chives. I love serving this with hot sauce and sour cream!

We love fancy BLTs in this house, and I'm sure your family will love this too. Prep by cooking your bacon however you prefer and make your aioli. For the sauce, mix the mayonnaise, garlic, lemon juice, and seasonings.

Mix your leftover salmon in a skillet with seasonings, then toast your bread.

Assemble the sandwich with aioli, bacon, lettuce, fried eggs, tomato, and salmon. I love serving this sandwich with potato salad on a sunny day!

With hints of pesto, avocado, and arugula, this sandwich is spectacular! Oil your salmon and heat it up on the grill. Meanwhile, toast your ciabatta in the oven for a few minutes to crisp it up.

The recipe suggests tomato, but you can add anything you like! I love serving this with a veggie platter and some dipping sauces.

This salad sandwich is a refreshing way to eat light while nourishing your body with tons of nutrients!

Make the salad by mixing your leftover salmon with dill, red onion, mustard, seasonings, and mayo.

Lightly toast a croissant, and smother on your salmon salad. I enjoy putting crisp lettuce on the sandwich as well to give it a nice crunch.

You haven’t had the perfect salmon burger until you’ve had this one! To reach a phenomenal caramelization, brush your salmon with agave before pan-searing it.

Make your spicy mayonnaise by adding pepper, adobo sauce, cilantro, and lime juice to it until smooth.

Toast your buns, then smother the special mayo on them, followed by the salmon and arugula.

These sliders are a glorious appetizer to make for your next party! Sear your salmon in a skillet to heat it, and season it with oil and Cajun seasoning.

Slice your sliders in half, then make your slaw. For the slaw, combine the red peppers, carrots, cabbage, and cilantro along with the dressing.

Build your mini burgers with your fish, slaw, and dressing before serving them. The recipe doesn’t call for toasting the buns, but I usually do!

Like a lobster roll, but with salmon, these sandwiches are great to pack for a picnic.  You can use hoagie rolls and hot dog buns!

For the filling, combine the salmon, celery, chives, parsley, and lemon juice.

Lightly butter your bread, then toast the inside of the buns. Fill with the salmon salad, then top with potato chips to give it a nice crunch.

I enjoy serving this with fresh-cut strawberries on the side, it is such a refreshing meal!

Now, this is a burger if I've ever seen one! Make your salmon burger patty by fine chopping the fish and combining it with eggs, breadcrumbs, parsley, scallions, and seasonings. Grill in a skillet or on the BBQ.

Tip: For your miso sauce, combine ginger, mirin, sesame oil, white miso, and honey until smooth. Lightly toast your buns, then spread on aioli.

Layer your burger with sauce, salmon patties, and any other toppings you would like. I love putting loads of avocado and tomato on mine! How tasty.

This is such an easy and healthy lunch to make! Simply prepare your leftover salmon however you would like and place it on a bed of fresh arugula.

Top the salad with capers, fresh parmesan, oil, vinegar, and other seasonings! My family loves sprinkling on fresh lemon zest and cracked pepper to elevate the flavors.

Once you try this salad, you will likely be thinking about it until you can have it again. It's that succulent!

Begin by making your dressing out of olive oil, lemon juice, red wine vinegar, and seasonings.

Prep your leftover salmon and chop your lettuce and vegetables. Depending on how you want to serve it, you can toss everything together or place the components nicely in a presentable manner.

If I am going to be eating it immediately, I will toss the salmon with the avocado, cucumber, tomato, red onion, dressing, and lettuce.

Wraps are so fun because there are so many things you can do with them! To make these wraps, gather your ingredients and whatever kind of tortilla you would like to use.

I love using the green spinach tortillas for this! Layer your leftover salmon, dill, onions, and capers into your wrap. If you want, you can even grill the wrap to make the tortilla crunchy.

With potatoes and hard-boiled eggs, this salad is unique and hearty!

Cook your potatoes by roasting them in the oven for at least ten minutes. Prep your leftover salmon while boiling your eggs to the hardness you would like.

Cook your green beans, then start assembling the salad by folding all the ingredients together.

Pesto, salmon, vegetables, potatoes, lettuce, and eggs. Drizzle with additional dressing if you prefer! I love throwing some homemade croutons on top as well.

These wraps could double as breakfast or lunch! Cook your egg whites in a skillet with green onion, Dijon, and seasonings.

Once the egg is cooked flat, place it over your tortilla, then pile on your leftover salmon, spinach, and feta cheese.  

Toast your wraps to make the outside crunchy! I love serving this warm and dipping it in salsa.

With a fresh avocado and feta mash, this bruschetta is to die for! Start by toasting your bread, you can use french bread, focaccia, or whatever you have on hand!

Make your avocado spread by mashing it with feta cheese, lemon juice, and pepper.

Smother the toast with the spread, layer on salmon, and top with fresh greens. Personally, I love serving this with a cheese and charcuterie platter.

This lunch is incredibly nutritious and savory. Prep your ingredients by dicing the sweet potatoes and roasting them in the oven. Heat your salmon, then cook your quinoa accordingly.

Saute your broccoli and make your sauce by blending yogurt, garlic, lemon juice, and dill.

Build your bowl full of veggies and grains, then drizzle with your sauce. I usually sprinkle feta and lemon zest on top for garnish!

These patties are delightful because they're not made with canned salmon, but rather the fish that you have on hand! In a large mixing bowl, fold the chopped salmon with panko, parsley, lemon zest, egg yolks, and seasonings.

Form into patties, then fry them in a hot skillet until you reach the level of crunch that you prefer.

I love serving this with fresh greens such as kale, arugula, and other mixed greens. Balsamic vinegar is great to drizzle over top!

This dish can be served as an enticing dinner for your family to enjoy! Heat your leftover salmon in an air fryer to revive and freshen it up. In a skillet, sauté your mushrooms, onion, and broccoli.

Pour the teriyaki sauce into the vegetables to coat them, then plate them alongside the salmon. I served it with cauliflower rice!

With hints of caramelized garlic and onion, these salmon cakes are a pleasant treat! Since you're using leftover salmon, go ahead and skip the first few steps.

Fold your cooked salmon in with garlic, onion, mustard, almond flour, mayo, and eggs.

Form the salmon cakes into patties and then fry for 3 minutes on each side. You can make aioli to serve alongside it. I love eating these salmon cakes with fresh avocado piled on top. Yum!

Here is a light yet satisfying meal for you to try out. I usually start by making the sauce first.

Whisk together sour cream, dill, capers, mustard, and mayonnaise until smooth. Set aside.

Brush your leftover salmon with olive oil, then bake in the oven to freshen it up. To serve, pour the sauce over top of the cooked salmon. I love garnishing this dish with fresh parsley and basil!

I love easy meals like this that are so effortless to make! Heat your leftover salmon in a skillet while preparing all your other ingredients. Once everything has been chopped, toss it all together.

Combine the salmon, bell pepper, cucumber, onion, feta, and more. Drizzle with your dressing, and you're ready to dive in! I love tossing some olives in and sprinkling fresh cracked pepper on top.

I sometimes serve these rolls as an appetizer or even a snack! First, make your filling by mixing cream cheese, green onion, and lemon juice.

Make a soy sauce for dipping by mixing lemon juice, mirin, soy sauce, and sliced green onion. Freeze your salmon rolls for about 10 minutes to set them up and enjoy!

Who says you can’t have a keto-friendly burger? This recipe says otherwise! Make your burger with salmon fillets, almond flour, garlic, lemon, and seasonings.

Shape the mixture into burgers and then fry in a hot skillet, or even on your grill!

To serve, spread mayo on your lettuce then top with your patty, followed by another large piece of lettuce to full wrap the patty. I love dipping this in garlic aioli or tartar sauce.

Here is another lettuce wrap, specifically for people who love the combination of fish and teriyaki sauce!

Make your homemade teriyaki sauce, then allow it to cool before marinating your salmon with it. Bake your salmon to reheat it and caramelize the sauce a bit.

This recipe calls for crispy rice but can be turned keto-friendly by using cauliflower rice instead!

Assemble the lettuce wraps by stacking the lettuce with sauce, fish, and cauliflower rice. I love turning this into a salad as well by breaking up the lettuce and fish into smaller pieces!

Your family will adore this frittata recipe! To make the base, whisk the eggs with cream and seasonings. Saute your vegetables and leftover salmon, then fold in with the base.

Put the mixture into a baking pan and bake for 18 minutes or until set. I served this after putting shredded cheese on top and broiling it for a minute. Tasty! you can also put sour cream on the side.

This dish is so elegant, it will surely impress any guest you have over. Cook your bacon in a skillet, and then sauté your salmon in the bacon grease along with garlic and onion.

Make a sauce by adding vodka to the pan and letting it cook off, followed by heavy cream, water, and seasonings. Serve with Zucchini noodles, and garnish with fresh herbs.