Canned Salmon Cheek
Oncorhynchus spp.Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed straight from the can, or can be added to salads, sandwiches, or pasta dishes for added flavor and nutrition.
Smart Selection & Storage
Choose cans that are not dented or rusted, and check the expiration date for freshness.
Store unopened cans in a cool, dry place. After opening, refrigerate and consume within 3-4 days.
Myths vs Realities
Healthy Recipes
Salmon Cheek Quinoa Salad
A refreshing and protein-packed quinoa salad featuring canned salmon cheeks, vibrant vegetables, and a zesty lemon dressing.
- 1 cup cooked quinoa
- 1 can salmon cheeks, drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a large bowl, combine cooked quinoa, salmon cheeks, cherry tomatoes, cucumber, and red onion.
- 2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Pour the dressing over the salad and toss gently to combine. Serve chilled.
Salmon Cheek Stuffed Avocado
Creamy avocado halves filled with a flavorful mixture of canned salmon cheeks, Greek yogurt, and herbs for a healthy, satisfying meal.
- 2 ripe avocados
- 1 can salmon cheeks, drained
- 1/4 cup Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- Salt to taste
- 1. Cut the avocados in half and remove the pits.
- 2. In a bowl, mix salmon cheeks, Greek yogurt, dill, lemon juice, and salt until well combined.
- 3. Spoon the salmon mixture into the avocado halves and serve immediately.
Salmon Cheek and Spinach Frittata
A protein-rich frittata packed with canned salmon cheeks and fresh spinach, perfect for a healthy breakfast or brunch.
- 6 large eggs
- 1 can salmon cheeks, drained
- 2 cups fresh spinach
- 1/4 cup milk
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1. Preheat the oven to 350°F (175°C).
- 2. In a bowl, whisk together eggs, milk, salt, and pepper.
- 3. In an oven-safe skillet, heat olive oil over medium heat, add spinach, and sauté until wilted. Add salmon cheeks and pour the egg mixture over the top.
- 4. Sprinkle feta cheese on top and bake for 20-25 minutes until set. Slice and serve warm.
Salmon Cheek Lettuce Wraps
Light and crunchy lettuce wraps filled with a delicious salmon cheek mixture, perfect for a quick and healthy lunch.
- 1 can salmon cheeks, drained
- 1/4 cup diced bell pepper
- 1/4 cup diced cucumber
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Lettuce leaves for wrapping
- 1. In a bowl, combine salmon cheeks, bell pepper, cucumber, mayonnaise, Dijon mustard, salt, and pepper.
- 2. Mix well until all ingredients are combined.
- 3. Spoon the mixture into lettuce leaves and roll them up to serve.
Salmon Cheek Tacos with Mango Salsa
Delicious tacos filled with canned salmon cheeks and topped with a fresh mango salsa for a burst of flavor.
- 1 can salmon cheeks, drained
- 4 small corn tortillas
- 1 cup diced mango
- 1/4 cup red onion, diced
- 1 tablespoon lime juice
- 1/4 cup cilantro, chopped
- Salt to taste
- 1. In a bowl, combine mango, red onion, lime juice, cilantro, and salt to make the salsa.
- 2. Warm the corn tortillas in a skillet over medium heat.
- 3. Fill each tortilla with salmon cheeks and top with mango salsa before serving.
Salmon Cheek and Sweet Potato Cakes
Crispy and flavorful salmon cheek cakes made with sweet potatoes, perfect for a nutritious appetizer or main dish.
- 1 can salmon cheeks, drained
- 1 cup mashed sweet potatoes
- 1/4 cup breadcrumbs
- 1 egg
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for frying
- 1. In a bowl, mix salmon cheeks, mashed sweet potatoes, breadcrumbs, egg, parsley, salt, and pepper until combined.
- 2. Form the mixture into patties.
- 3. Heat olive oil in a skillet over medium heat and cook the patties for 3-4 minutes on each side until golden brown.
Salmon Cheek Pasta Primavera
A light and healthy pasta dish featuring canned salmon cheeks and a variety of colorful vegetables tossed in a garlic olive oil sauce.
- 8 oz whole wheat pasta
- 1 can salmon cheeks, drained
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. Cook pasta according to package instructions. Drain and set aside.
- 2. In a large skillet, heat olive oil over medium heat and sauté garlic, broccoli, and bell peppers until tender.
- 3. Add salmon cheeks and cooked pasta to the skillet, toss to combine, and season with salt and pepper before serving.
Salmon Cheek and Chickpea Salad
A protein-rich salad combining canned salmon cheeks and chickpeas with a tangy vinaigrette for a filling meal.
- 1 can salmon cheeks, drained
- 1 can chickpeas, rinsed and drained
- 1/2 red onion, diced
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- 1. In a bowl, combine salmon cheeks, chickpeas, red onion, and parsley.
- 2. In a separate bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- 3. Pour the dressing over the salad and toss gently to combine before serving.
Salmon Cheek and Avocado Toast
A nutritious and trendy breakfast option featuring canned salmon cheeks and creamy avocado on whole grain toast.
- 2 slices whole grain bread
- 1 can salmon cheeks, drained
- 1 ripe avocado
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Red pepper flakes for garnish
- 1. Toast the whole grain bread until golden brown.
- 2. In a bowl, mash the avocado with lemon juice, salt, and pepper.
- 3. Spread the avocado mixture on the toast, top with salmon cheeks, and sprinkle with red pepper flakes before serving.
Salmon Cheek and Zucchini Noodles
A low-carb dish featuring spiralized zucchini noodles topped with a savory salmon cheek sauce, perfect for a healthy dinner.
- 2 medium zucchinis, spiralized
- 1 can salmon cheeks, drained
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- 1. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- 2. Add cherry tomatoes and salmon cheeks, cooking until heated through.
- 3. Toss in spiralized zucchini noodles, season with salt and pepper, and cook for 2-3 minutes until tender. Serve warm.
Frequently Asked Questions (FAQ)
Is canned salmon cheek healthy?
Yes, it is rich in protein, omega-3 fatty acids, and essential vitamins and minerals.
How should I store canned salmon cheek?
Store unopened cans in a cool, dry place. Once opened, refrigerate and consume within 3-4 days.
Can I eat canned salmon cheek if I'm pregnant?
Yes, it is safe to eat in moderation, but consult your healthcare provider for personalized advice.
What are the best recipes for canned salmon cheek?
It can be used in salads, pasta dishes, or as a filling for sandwiches and wraps.
Does canned salmon cheek contain bones?
Some canned salmon cheek may contain small bones, which are edible and provide additional calcium.
How much protein is in canned salmon cheek?
Canned salmon cheek contains approximately 28 grams of protein per 100 grams.
Is canned salmon cheek sustainable?
Look for brands that source their salmon from sustainable fisheries to ensure environmental responsibility.
Can I freeze canned salmon cheek?
It is not recommended to freeze canned salmon, but you can freeze dishes made with it.