12+ Leftover Salmon Recipes That Don’t Feel Leftover

We all know that feeling—staring into the fridge after a salmon dinner, wishing we could hit “reset” and enjoy that fish all over again, minus the dried-out leftovers vibe. I’ve had plenty of nights where last night’s beautiful salmon fillet called to me from its container, looking a little sad but promising so much flavor. Honestly, some of my favorite midday meals started out as that humble leftover. So, if you’re wondering what to do with that extra salmon, these 12+ leftover salmon recipes that don’t feel leftover prove you really can bring new life (and taste buds) to yesterday’s catch.

1. Leftover Salmon Potato Cakes

Why You’ll Love It:

Crispy on the outside, creamy and packed with salmon and herbs on the inside—these potato cakes go from fridge forage to family favorite with minimal fuss. They’re perfect for brunch with a dollop of sour cream or as a quick weeknight dinner. Kids and adults both love the crunchy edges.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Ingredients Needed:

• 1½ cups flaked cooked salmon
• 2 cups mashed potatoes
• 1 egg
• ¼ cup chopped green onions
• 2 tablespoons chopped parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup panko breadcrumbs
• Olive oil for frying

How to Make It:

1. In a bowl, combine the salmon, mashed potatoes, egg, green onions, parsley, salt, and pepper. Mix well.
2. Shape mixture into small patties and coat with panko breadcrumbs.
3. Heat olive oil in a skillet over medium heat. Fry patties 5–6 minutes per side until golden.
4. Drain on a paper towel and serve hot.

Optional Enhancers (choose 1–2):

Flavor Boost: Add a squeeze of lemon over the finished cakes.

Serving Idea: Top with a poached egg for brunch.

2. Salmon Fried Rice

Why You’ll Love It:

Busy weeknight, craving takeout but want something lighter? This fried rice lets you use what you have, packs tons of flavor, and comes together in one pan. You’ll want to make extra rice just for this reason.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1½ cups cooked and chilled white rice
• 1 cup flaked cooked salmon
• ½ cup frozen peas and carrots
• 2 eggs, beaten
• 3 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons vegetable oil
• 1 teaspoon sesame seeds (optional)

How to Make It:

1. Heat vegetable oil in a skillet. Sauté peas and carrots until tender.
2. Push veggies aside, add eggs, and scramble.
3. Stir in rice and soy sauce; cook until rice is warmed through.
4. Gently fold in salmon and sesame oil; heat through.
5. Top with green onions and sesame seeds before serving.

Optional Enhancers (choose 1–2):

Swap This With That: Sub brown rice or add any leftover veggies.

Meal Prep Tip: Leftovers reheat well for lunch the next day.

3. Creamy Salmon Pasta with Dill

Why You’ll Love It:

That bit of leftover salmon transforms into a silky, herbed pasta—comfort food meets weeknight ease. This feels restaurant-level fancy but is honestly easy enough for a tired Tuesday.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients Needed:

• 8 ounces tagliatelle or fettuccine
• 1 cup flaked cooked salmon
• 1 cup heavy cream
• ½ cup grated parmesan
• 2 tablespoons fresh dill, chopped
• 1 tablespoon butter
• Zest from ½ lemon
• Salt and pepper, to taste

How to Make It:

1. Cook pasta according to package directions. Drain and reserve ½ cup pasta water.
2. In a skillet, melt butter. Add cream and lemon zest, simmer 2–3 minutes.
3. Stir in parmesan, dill, and salmon. Heat gently.
4. Add drained pasta and reserved water if needed to loosen sauce. Toss well, season, and serve.

Optional Enhancers (choose 1–2):

Flavor Boost: Add a pinch of chili flakes for spice.

Best Pairings: Serve with a crisp green salad or roasted asparagus.

4. Salmon Avocado Toast

Why You’ll Love It:

Brunch, snack, or a satisfying lunch—whatever time of day, this salmon twist on classic avocado toast hits the spot. Rich, creamy, and so simple.

Serving size: Serves 2

Prep Time: 8 minutes

Cook Time: 2 minutes

Total Time: 10 minutes

Ingredients Needed:

• 2 slices sourdough bread, toasted
• 1 ripe avocado
• ½ cup flaked cooked salmon
• 4 cherry tomatoes, halved
• ½ teaspoon lemon juice
• Salt and pepper, to taste
• Handful of microgreens (optional)

How to Make It:

1. Mash avocado with lemon juice, salt, and pepper.
2. Spread onto toast.
3. Top each with salmon and cherry tomatoes.
4. Garnish with microgreens.

Optional Enhancers (choose 1–2):

Flavor Boost: Sprinkle chili flakes or a dash of hot sauce.

Common Mistake to Avoid: Don’t overload the avocado or bread may get soggy.

5. Salmon Breakfast Scramble

Why You’ll Love It:

A great way to add protein and flavor to the morning routine, this scramble is fast and keeps you full until lunch. Perfect for busy mornings or a casual weekend brunch.

Serving size: Serves 2

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Ingredients Needed:

• 4 eggs
• ½ cup flaked cooked salmon
• ¼ cup diced red bell pepper
• 2 tablespoons milk
• 1 tablespoon chopped chives
• Salt and pepper, to taste
• 1 tablespoon butter

How to Make It:

1. Beat eggs with milk, salt, and pepper.
2. Melt butter in a nonstick skillet; sauté pepper until soft.
3. Pour in eggs; cook gently, stirring until almost set.
4. Fold in salmon and chives, cook 1–2 minutes until just done.

Optional Enhancers (choose 1–2):

Serving Idea: Roll into a tortilla for a breakfast wrap.

Personal Note: My family loves this with some hot sauce on the side.

6. Salmon Caesar Salad

Why You’ll Love It:

This is your answer to a hearty salad that eats like a meal. The meaty salmon with crisp romaine and tangy dressing really satisfies—great for a light lunch or dinner.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Ingredients Needed:

• 1 large head romaine, chopped
• 1 cup flaked cooked salmon
• ½ cup Caesar dressing
• ½ cup croutons
• ⅓ cup shaved parmesan
• Fresh black pepper, to taste

How to Make It:

1. Toss romaine with Caesar dressing in a large bowl.
2. Top with salmon, croutons, and parmesan.
3. Finish with black pepper.

Optional Enhancers (choose 1–2):

Swap This With That: Use kale instead of romaine.

Best Pairings: Enjoy alongside a cup of creamy tomato soup.

7. Salmon Corn Chowder

Why You’ll Love It:

Creamy, comforting, and filling, this chowder stretches a small amount of leftover salmon into a meal for the whole family. It’s perfect for cool evenings or as a make-ahead lunch.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients Needed:

• 1 tablespoon butter
• 1 small onion, diced
• 1 cup diced potatoes
• 1 cup frozen corn
• 2 cups chicken or vegetable broth
• 1 cup milk
• 1 cup flaked cooked salmon
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons chopped parsley

How to Make It:

1. Melt butter in a pot. Sauté onion until soft.
2. Add potatoes, broth, and thyme. Simmer until potatoes are tender (15 minutes).
3. Stir in corn and milk; simmer 5 minutes.
4. Add salmon and parsley; heat until hot. Season to taste.

Optional Enhancers (choose 1–2):

Flavor Boost: Finish with a splash of hot sauce.

Meal Prep Tip: Store leftovers in the fridge for up to 3 days.

8. Salmon Quesadillas

Why You’ll Love It:

Cheesy, crispy, and loaded with flavor. These quesadillas come together quickly and feel freshly made. Excellent for a snack, movie night, or easy dinner.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Ingredients Needed:

• 2 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• ½ cup flaked cooked salmon
• 2 tablespoons sliced green onions
• 1 tablespoon butter

How to Make It:

1. Heat a skillet and melt half the butter.
2. Place one tortilla in the pan, top with cheese, salmon, and green onions.
3. Top with second tortilla. Cook 2–3 minutes per side until golden and cheese is melted.
4. Cut into wedges and serve.

Optional Enhancers (choose 1–2):

Flavor Boost: Add chopped pickled jalapeños to the filling.

Serving Idea: Serve with guacamole or sour cream.

9. Mediterranean Salmon Pita Pockets

Why You’ll Love It:

Fresh, vibrant, and portable—these pita pockets use up leftover salmon in a lunch that never feels the same twice. Kids and grown-ups both like to assemble their own.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Ingredients Needed:

• 2 whole wheat pitas, halved
• 1 cup flaked cooked salmon
• ½ cup chopped cucumber
• ½ cup chopped tomato
• 2 tablespoons thinly sliced red onion
• ¼ cup tzatziki sauce
• 2 tablespoons chopped fresh parsley

How to Make It:

1. Gently mix salmon, cucumber, tomato, onion, and parsley.
2. Spoon mixture into each pita half.
3. Drizzle with tzatziki before serving.

Optional Enhancers (choose 1–2):

Meal Prep Tip: Store filling and pitas separately; assemble just before eating.

Swap This With That: Use hummus instead of tzatziki for a different flavor.

10. Salmon and Spinach Frittata

Why You’ll Love It:

Eggs, greens, and salmon make a protein-packed meal—breakfast, lunch, or light dinner. This is also excellent cold or at room temp, so it’s great for meal prep.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Ingredients Needed:

• 6 eggs
• 1 cup flaked cooked salmon
• 1 cup baby spinach leaves
• ⅓ cup milk
• ¼ cup grated Parmesan
• 1 tablespoon olive oil
• Salt and pepper, to taste

How to Make It:

1. Preheat oven to 375°F.
2. In a bowl, whisk eggs, milk, parmesan, salt, and pepper.
3. Heat oil in oven-proof skillet; add spinach and sauté until wilted.
4. Add salmon, then pour in egg mixture.
5. Cook on stove 3–4 minutes, then bake 12–15 minutes until set.

Optional Enhancers (choose 1–2):

Flavor Boost: Add a handful of chopped fresh dill or basil before baking.

Meal Prep Tip: Cooled leftovers make easy breakfast sandwiches.

11. Salmon Rice Bowls with Quick Pickles

Why You’ll Love It:

Customizable and satisfying, these rice bowls let everyone build their own. The sweet-and-sour crunch from the quick pickles makes the salmon shine.

Serving size: Serves 2

Prep Time: 18 minutes

Cook Time: 5 minutes

Total Time: 23 minutes

Ingredients Needed:

• 1 cup cooked rice
• 1 cup flaked cooked salmon
• ½ cup sliced cucumber
• ½ cup julienned carrot
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 2 tablespoons sriracha mayo
• 1 teaspoon sesame seeds

How to Make It:

1. Toss cucumber and carrot with rice vinegar and sugar; let marinate 10 minutes.
2. Divide rice between bowls.
3. Top with salmon, drained pickles, and drizzle with sriracha mayo.
4. Sprinkle sesame seeds on top before serving.

Optional Enhancers (choose 1–2):

Flavor Boost: Add sliced avocado or crispy fried onions on top.

Serving Idea: Try with brown rice or quinoa for extra nutrition.

12. Salmon Stuffed Peppers

Why You’ll Love It:

A great way to use up bits of salmon and leftover rice, all packed into sweet, roasted peppers. Colorful, filling, and perfect for dinner or meal prep.

Serving size: Serves 4

Prep Time: 18 minutes

Cook Time: 25 minutes

Total Time: 43 minutes

Ingredients Needed:

• 4 bell peppers, halved and seeded
• 1 cup cooked rice
• 1 cup flaked cooked salmon
• ½ cup shredded mozzarella
• ¼ cup diced onion
• 1 tablespoon olive oil
• 1 teaspoon dried Italian herbs
• Salt and pepper, to taste

How to Make It:

1. Preheat oven to 400°F.
2. Sauté onion in olive oil until translucent.
3. Mix onion with rice, salmon, herbs, salt, and pepper.
4. Fill pepper halves with mixture, top with cheese, and place in baking dish.
5. Bake 25 minutes until peppers are soft and cheese is melted.

Optional Enhancers (choose 1–2):

Swap This With That: Use quinoa instead of rice for higher protein.

Meal Prep Tip: Reheat well for lunch the next day.

13. Salmon Nicoise Salad

Why You’ll Love It:

A classic French-style salad that transforms salmon into a light but substantial meal. Great for impressing guests or making lunchtime special.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Ingredients Needed:

• 4 cups mix of arugula and baby greens
• 1 cup flaked cooked salmon
• ½ pound small new potatoes, boiled and halved
• 1 cup green beans, blanched
• 2 hard-boiled eggs, halved
• ½ cup cherry tomatoes, halved
• ⅓ cup kalamata olives
• 2 tablespoons vinaigrette

How to Make It:

1. Arrange greens across a large platter or shallow bowl.
2. Pile salmon, potatoes, beans, eggs, tomatoes, and olives in sections.
3. Drizzle with vinaigrette and serve.

Optional Enhancers (choose 1–2):

Best Pairings: Pair with a toasted baguette and sparkling water.

Flavor Boost: Add anchovy fillets to the salad for extra umami.

14. Salmon and Cream Cheese Bagels

Why You’ll Love It:

Who says bagels and lox are just for deli brunches? Give those leftover salmon fillets a delicious new home on a toasted bagel. Quick, filling, and always a treat.

Serving size: Serves 2

Prep Time: 7 minutes

Cook Time: 3 minutes

Total Time: 10 minutes

Ingredients Needed:

• 2 bagels, sliced and toasted
• ½ cup whipped cream cheese
• 1 cup flaked cooked salmon
• 2 tablespoons thinly sliced red onion
• 1 tablespoon capers

How to Make It:

1. Spread cream cheese on each bagel half.
2. Layer on salmon, onion, and capers.
3. Serve immediately.

Optional Enhancers (choose 1–2):

Swap This With That: Use chive cream cheese or add thin cucumber slices.

Personal Note: This is my favorite way to use up extra salmon at breakfast.

15. Salmon Pesto Flatbreads

Why You’ll Love It:

These quick flatbreads are part pizza, part open-faced sandwich—delicious for lunch, game night, or a casual dinner. The pesto and salmon combo is a real flavor winner.

Serving size: Serves 4

Prep Time: 12 minutes

Cook Time: 10 minutes

Total Time: 22 minutes

Ingredients Needed:

• 2 store-bought flatbreads
• ½ cup basil pesto
• 1 cup flaked cooked salmon
• 1 cup shredded mozzarella
• 2 tablespoons grated parmesan
• Fresh basil for garnish

How to Make It:

1. Preheat oven to 425°F.
2. Spread pesto evenly over each flatbread.
3. Top with salmon and mozzarella.
4. Bake 10 minutes or until cheese is melted and bubbly.
5. Sprinkle with parmesan and fresh basil.

Optional Enhancers (choose 1–2):

Swap This With That: Use naan or pita as the base.

Best Pairings: Serve with a side of arugula salad or roasted veggies.

FAQ

How long does leftover cooked salmon last in the fridge?

Most cooked salmon will stay good for up to 3 days in the fridge if stored in a sealed container.

Can you freeze leftover salmon and use it in these recipes?

Yes, most leftover salmon freezes well for up to 2 months. Thaw slowly in the fridge before using in recipes like chowders, cakes, or casseroles.

Is it safe to reheat salmon?

Absolutely, just make sure it’s heated thoroughly until steaming hot. To avoid overcooking, reheat gently in a skillet or microwave with a splash of water.

What’s the best way to keep leftover salmon moist?

Store the salmon tightly wrapped or in an airtight container. When reheating, add a little broth, olive oil, or lemon juice to help keep it moist.

Conclusion

Leftover salmon doesn’t have to be a dinnertime letdown or relegated to the back of the fridge. With just a little imagination (and some tasty ingredients), it can take on a whole new personality—creamy, crispy, zesty, or fresh. These recipes don’t just cover up leftovers; they celebrate them. So next time you cook a little extra salmon, get excited for what’s coming next. Trust your taste, play with your pantry, and enjoy every bite—leftover or not.