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If you love crab cakes, you'll adore these crispy salmon cakes. These pan-fried patties are light, delicious, and perfect for a midweek meal. They're also economical and a hit with kids. Shallow fried in olive oil, they boast a crispy exterior and a soft, delicately flavored interior. Serve them with our light Greek garlic sauce for an extra touch of deliciousness. INGREDIENTS: Salmon Cakes 5 medium potatoes, cooked until soft and mashed 7.75 oz. can Dave’s canned salmon or Steelhead trout 1 egg, slightly beaten 1 lemon, juiced and zested 1 tablespoon flour, plus extra for dusting 1 small bunch parsley, chopped fine Salt and pepper to taste Olive Oil Dill sprigs, optional Greek Sauce 1/2 cup Greek yogurt 1 teaspoon chives, chopped 1 clove garlic, pressed 1 teaspoon lemon juice Salt and pepper to taste INSTRUCTIONS: In a large mixing bowl, add mashed potatoes, salmon, egg, lemon zest, juice from one lemon and flour. Mix gently to combine. Add salt and pepper. In a shallow dish or plate, add several tablespoons of flour. Scoop the salmon mixture with a disher or ice cream scoop. Roll the balls lightly in the flour. Flatten slightly to form patties. Heat olive oil over medium high heat in a skillet until hot. Fry salmon cakes until golden and crispy on the outside. Place cooked salmon cakes on baking pan and keep in a warm oven until all patties are ready to serve. For the sauce, combine the yogurt, lemon juice, chopped chives, and pressed garlic in a small bowl. Add salt and pepper to taste.

Pantry-handy canned salmon is a nutritious and convenient option for quick dinners. It's packed with high-quality, complete protein and heart-healthy omega-3 fatty acids. Quinoa, another excellent source of protein, is rich in micronutrients like manganese, magnesium, phosphorus, folate, copper, iron, zinc, and B vitamins. INGREDIENTS: Salmon Quinoa Patties 1 large can Dave's Gourmet Seafood salmon, drained 1 cup cooked quinoa, cooled 2 eggs, beaten 1/2 cup fresh dill, finely chopped 1/2 cup fresh parsley, finely shopped 1 tablespoon Dijon mustard 1/2 teaspoon Old Bay seasoning 1/2 teaspoon garlic powder (or 1 garlic clove, minced) Salt and fresh ground pepper, to taste Cooking oil or spray Champagne Vinaigrette and Salad 3 tablespoons extra virgin olive oil 3 tablespoons champagne vinegar 2 tablespoons shallots, finely minced 1 1/2 teaspoons Dijon mustard Salt and fresh ground pepper, to taste 8 loose cups baby arugula 1 large pink grapefruit, peeled and cut into large dice INSTRUCTIONS: Prepare the Salmon Quinoa Patties: In a large mixing bowl add cooked quinoa, beaten eggs, chopped dill and parsley, Dijon mustard, Old Bay seasoning, and garlic powder. Gently stir to combing well. Add drained canned salmon to the mixing bowl and flake with fork. Divide mixture into four equal parts. Form four patties with hands and set aside. Heat a large skillet over medium-high heat. Add cooking oil and cook patties for 5-7 minutes each side, or until slightly golden and browned. Prepare Salad Dressing and Salad: Add olive oil, vinegar, shallots, Dijon mustard, salt and pepper to a jar with a lid. Shake vigorously. Place arugula and grapefruit pieces in large mixing bowl. Lightly dress the salad and toss. To serve, portion out the salad on a plate, top with warm salmon burgers. Pass extra dressing, if desired. YIELD: 2 generous servings

This French picnic sandwich, pan bagnat , is perfect for any outdoor excursion. Make it ahead of time—it's meant to be a little soft and squishy on the inside, with tuna fish and olive oil soaking into the bread. For your picnic, pack a bunch of grapes, a wedge of cheese, and a favorite bottle of red wine — you'll feel like you're in Provence. INGREDIENTS: 1/2 small red onion, thinly sliced 2 small cans Dave's Gourmet Albacore with olive oil 1/4 cup olive oil 2 anchovy fillets, finely chopped 1/4 cup pitted Niçoise or Kalamata olives, coarsely chopped 1 tablespoon capers 2 tablespoons red wine vinegar (or sherry vinegar) 2 crusty artisan-style half baguettes (or 1 full-sized baguette), cut in half lengthwise 1 garlic clove, peeled 1/2 teaspoon salt 1/8 teaspoon pepper 2 hard boiled eggs , sliced 2 ripe tomatoes, sliced 12 large basil leaves A few leaves of romaine lettuce, if desired INSTRUCTIONS: Place the red onion slices in a bowl with a little ice and cover with cold water. Let them soak for at least 10 minutes or longer while you prepare the sandwiches. Gently combine the tuna, its oil, anchovies, olives, capers, and 1 tablespoon of red wine vinegar. Stir gently to keep from mashing the tuna chunks. Open the baguette halves and remove some of the soft crumb inside the top and bottom of the bread to make room for the filling. Rub the insides with the garlic clove. Brush with olive oil and sprinkle with vinegar, salt, and pepper. Drain and slightly dry the red onion slices with paper towels. Place the tuna mixture evenly in the bottoms of the baguettes. Top with the red onion slices, eggs slices, tomatoes, basil leaves, and lettuce (if using). Drizzle with more olive oil, and sprinkle on salt and pepper. Top the sandwiches with the tops of the baguettes, and wrap each tightly in plastic wrap. Place the wrapped sandwiches on the counter and set a cutting board on top. Place a heavy pot or skillet on top, and place a weight inside, such as a few canned goods, to weight it down even more. Press the sandwiches for 10 minutes, turn them over, and continue to press for another 10 minutes on the other side. When ready to eat, with the sandwiches still wrapped in plastic, use a serrated knife to cut them into individual servings. The sandwiches can be packed into a picnic basket and eaten within about two hours from now. Serve at room temperature for best flavor. YIELD: Serves 2 - 4 (depending on appetite!)

Indulge in the elegance of coastal dining with this luxurious Crab Quiche recipe, inspired by an exclusive boutique bed and breakfast on the East Coast. Perfect for brunch, this savory dish combines the delicate flavor of lump crab meat with nutty Swiss cheese, all baked to perfection in a flaky crust. Whether served alongside fresh fruit, muffins, and mimosas or paired with a simple salad for a light dinner, this quiche is sure to impress with its sophisticated yet comforting flavors.   INGREDIENTS:   1 (9 inch) unbaked pie crust (or use this recipe ) 4 large eggs, beaten 1/2 cup mayonnaise 2 tablespoons all-purpose flour 1/2 cup heavy cream 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon white pepper 1 6 oz. can Dave’s Dungeness lump crab meat, drained and gently flaked into chunks 1 1/2 cups Swiss cheese, grated (Emmentaler or Jarlsberg is perfect) 1/2 cup green onions, chopped 2 tablespoons butter, cut into small pieces Garnish with chopped chives or parsley, if desired   INSTRUCTIONS: Preheat oven to 375°F.   Roll out the pie crust into a deep 9-inch pie dish or tart pan and trim any excess. Use a fork to prick the bottom of the crust lightly. Pre-bake the crust for about 10 minutes, or until lightly golden. Remove and set aside.   In a medium mixing bowl, beat together eggs, mayonnaise, flour, half and half, Dijon, salt and white pepper until thoroughly blended.   Place crab and green onions in bowl and toss to combine well.   Spread a 1/3 of grated cheese on bottom of pie shell. Next, spread a layer of crab onion mixture. Repeat one more time. Top with last of grated cheese. Pour egg mixture over ingredients. Dot top with butter.   Bake for 40-45 minutes, or until slightly puffed and a knife inserted in the center comes out clean. Allow to cool for 15 minutes before serving.

Albacore or tuna "bleaching" is a process used by some large commercial brands to improve the visual appearance of their tuna products, especially canned or pouch-packed tuna. Bleaching is typically applied to tuna to lighten the flesh and make it more uniformly white, which is often considered more visually appealing by consumers. Here’s the bleaching process used by large commercial brands: After being caught, the albacore tuna is processed at sea or at land-based facilities. This involves cleaning, gutting, and possibly freezing the fish for storage and transport. Before canning, the tuna is typically precooked, which removes some of the natural oils and juices. During this stage, the fish can develop a darker, off-white, or pinkish color, which may be seen as undesirable by certain brands focused on selling "white" tuna. To achieve a lighter color, some commercial processors subject the tuna to a bleaching process, which involves immersing the fish in a chemical solution. This solution can contain substances such as sodium tripolyphosphate (STPP) or other food-grade bleaching agents. These chemicals are used to lighten the flesh and, in some cases, retain moisture, improving the appearance and texture of the tuna. Bleaching can also involve heat treatments that help lighten the fish’s color. The fish is boiled or steamed during the process, and the combination of heat and chemicals helps make the tuna flesh appear whiter. After bleaching, the fish is packed into cans or pouches, often with a liquid like brine, oil, or water. The tuna is then sterilized in a process called retorting, which uses heat and pressure to kill bacteria and seal the containers for long shelf life. Marketing as “White Tuna” Once the tuna has undergone this treatment, it is marketed as "white" albacore or light tuna. The product has been artificially treated to create a more uniform color and texture, which mass advertising has led consumers to believe is more appealing. Concerns and Regulations The use of chemical bleaching agents is regulated to ensure that the tuna remains safe for consumption. However, some consumers are concerned about the potential health effects of consuming products that have been chemically treated, even though they are generally considered safe within the approved limits. Not all consumers are aware that bleaching is a common practice. While the tuna looks more uniform and visually appealing, it may not be as natural as some consumers expect. This process is common in large commercial brands like Starkist and Bumble Bee to maintain consistency in appearance across their products. In contrast, smaller or premium brands often avoid bleaching to preserve the fish's natural qualities, which may appeal to consumers looking for more minimally processed options. Why It's Controversial Alters Natural Color: The process alters the tuna's natural pink or beige color, which some critics argue takes away from the authenticity of the fish. Chemical Use: The use of chemicals like hydrogen peroxide has raised concerns, although the levels used are regulated to be safe for consumption. Consumer Perception: Many consumers are unaware of this practice and may assume the whiter color of the tuna is natural. Dave's Gourmet Seafood set the standard in 1994 for a minimally processed approach to preserve our sashimi grade albacore's natural appearance, nutrition, and flavor.

These delectable salmon croquettes are the perfect hot appetizer, combining a crispy golden exterior with a tender, flavorful interior. Paired with a bowl of fresh guacamole, they offer a delightful blend of rich seafood and creamy avocado, making them an irresistible treat for a casual gathering. INGREDIENTS: 2 7.75 oz. cans Dave's Garlic Salmon or Jalapeno Salmon 1/4 cup mayonnaise 1/4 cup Italian bread crumbs 1/4 cup green onions, chopped 1 egg 1 tablespoon lime juice 1 teaspoon Old Bay Seasoning 1 teaspoon Dijon mustard INSTRUCTIONS: In bowl, combine salmon, mayonnaise, bread crumbs, green onions, egg, lime juice, and seasoning. Mix together then shape into patties. Cook the patties in buttered nonstick skillet for 3-4 minutes per side, or until golden brown. To cook in the oven, bake at 425° for 15 minutes; turn and bake for another 8 minutes. Serve and enjoy!

Looking for a quick and easy appetizer that's sure to impress? Try this delicious smoked salmon pâté spread using Dave's canned smoked salmon. Perfect for any gathering, this creamy and flavorful spread is a breeze to make and pairs wonderfully with crackers, toasted crostini or baguettes, or fresh vegetables. Whether you're hosting a party or simply enjoying a snack, this smoked salmon pâté will be a hit! INGREDIENTS: 2 cans (6 oz.) Dave's smoked salmon (12 oz.) 1 8 oz. package cream cheese, room temperature 1/4 cup butter, room temperature 1 tablespoon fresh lemon juice 1 tablespoon grated onion 1 teaspoon prepared horseradish 1/4 teaspoon salt 1/4 teaspoon ground white pepper Capers (optional) INSTRUCTIONS: Drain and flake salmon. In food processor bowl, place softened cream cheese and butter. Add salmon, lemon juice, onion, horseradish, and salt and process until smooth and fluffy. Pour the salmon mixture into a terrine or serving bowl. Pack and press it into the terrine or bowl, smoothing the top. Cover with plastic wrap and chill in the refrigerator at least two hours before serving. Serve with toasted crostini or crackers with a few capers on top, if desired. This spread is also delicious as a bagel spread or as a filling for tea sandwiches.

Savor in the zesty south of the border flavors with these delicious seafood enchiladas, featuring premium albacore or salmon from Dave's Gourmet Seafood. Wrapped in soft tortillas and smothered in a zesty sauce, these enchiladas are perfect for casual parties or week night dinners. INGREDIENTS: 2 cups cooked rice 1 can refried beans 1 cup fresh corn or frozen corn kernels 2 6 oz. cans Dave’s Salmon (or Albacore), drained and flaked 1 medium onion, chopped ½ red bell pepper, diced Garlic to taste ½ cup grated cheddar cheese ½ cup grated Monterey Jack cheese 8 to 10 corn tortillas 1 can enchilada sauce Green onion tops, chopped DIRECTIONS: In a large bowl, combine cooked rice, beans, corn, onions, red bell pepper, and tuna (or salmon). Fill corn tortillas with mixture, roll up and place in a greased baking pan. Pour enchilada sauce over tortillas, sprinkle with cheeses and bake at 350°F for 20-30 minutes. Sprinkle green onions over top and serve. #salmon #recipes #food #salmonenchiladas #albacore #albacoreenchiladas #seafood #seafoodenchiladas #tinnedseafood

Make delicious smoked salmon chowder (inspired by Pike Place Market's Chowder House in Seattle) in your own kitchen. If you've ever visited the Chowder House, you'll remember the queues of eager patrons waiting to savor their incredible chowder. We love this chowder made with our own Alder Wood Smoked Salmon — and we know it will delight your taste buds, too! INGREDIENTS: 1/2 cup butter, divided 1 1/4 cup onions, finely diced 2 stalks celery, finely diced 1 tablespoon garlic, finely minced 1 lb. Yukon gold or red potatoes, cut into 1/2 inch dice 1/2 teaspoon ground black pepper 1 bay leaf 1 15oz. can diced tomatoes (can also use fresh summer tomatoes, diced) 2 1/2 cups mild fish or shrimp stock, or bottled clam juice 1/4 cup + 2 tablespoons all-purpose flour 2 cups half-and-half 3 tablespoons tomato paste 2-3 teaspoons Old Bay Seasoning, or to taste 1 cup cream 1 4oz. package cream cheese, room temperature, cut into chunks 1/4 cup tablespoons drained capers, rinsed 16 oz. Dave's Alderwood Smoked Salmon (do NOT drain), flaked into chunks Salt and pepper to taste Hot sauce, optional Lots of crusty sourdough bread INSTRUCTIONS: Over medium-high heat, melt 3 tablespoons of butter in a heavy dutch oven or soup pot. Add the onions and celery and cook, stirring, until translucent and softened about 5 minutes. Gently stir in the the garlic and the potatoes. Add the pepper, bay leaf, diced tomatoes, and 2 1/2 cups of stock. Bring mixture to a boil, reduce heat, cover and cook until potatoes are cooked through, about 8-10 minutes. In a small saucepan, heat the remaining butter until melted. Stir in the flour and continue to cook and stir the roux for at least one minute. Whisk in 2 cups of the half and half until combined and heat until thickened. Add the roux mixture to the potato-stock mixture and stir gently to combine. Increase the heat and stir in the tomato paste, 2 teaspoons Old Bay Seasoning (or more to taste). When mixture comes to a simmer, add the cream cheese chunks and stir until melted. Reduce heat and add cream and capers. (If mixture is too thick, use additional stock to thin to desired consistency.) Add smoked salmon (and juice) and heat gently just until salmon is heated through. Turn off the heat. Taste for seasoning and adjust. Serve hot with additional hot sauce, and crusty sourdough bread. If not serving immediately, chill in the refrigerator to allow flavors to meld. When reheating, gently heat it to serving temperature — don't allow it to boil. #soupseason #soup #alderwoodsmokedsalmon #davesgourmetseafood #davesgourmetsalmon #smokedkingsalmon #seattlestylechowder #salmonchowder

Make any day special with this easy salmon quiche. The creamy filling with nutty Emmentaler cheese and buttery salmon is delicious and quick to prepare thanks to a pre-made pie crust and Dave's canned salmon. Just cook the onions, whisk the eggs and cream mixture, and layer in the cheese, onions and salmon. Quiche is versatile: make it ahead, refrigerate or freeze — it's perfect for breakfast, brunch, lunch, or dinner. INGREDIENTS: 1 pie crust, homemade or pre-made purchased pie crust 1 medium yellow onion, chopped 3 tablespoons butter 2 cups shredded Emmentaler cheese (or Gruyère) 14 oz. Dave's canned salmon, your choice, drained (2-3 cans, depending on size) 5 large eggs 2 cups half-and-half cream 1 teaspoon dried tarragon (or dill) 1/4 teaspoon white pepper 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1 tablespoon butter, cut into small cubes Minced fresh herbs such as chives, parsley, thyme, etc., optional for garnish INSTRUCTIONS: Preheat oven to 450°. Place rolled pie crust into a 9-inch pie pan or quiche pan. Fit a double thickness of heavy-duty foil over the crust. Bake at 450° for 8 minutes. Remove foil and bake 5 minutes longer. Cool on a wire rack. In a small skillet, melt the butter and add the chopped onions. Cook the onions over medium heat until translucent. Sprinkle half the cheese in the crust and then the salmon and onion. Add the last half of the cheese on top. In a small bowl, whisk the eggs, cream, tarragon (or dill), white pepper, cayenne pepper, and salt. Pour over salmon mixture. Dot the top with small pieces of butter. Sprinkle top with chopped fresh chives, if using. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired. Let stand 10 minutes before cutting. Serve with a crisp, chilled white wine and salad.

Anchovies often get a bad reputation for their strong, fishy taste, but when used properly, they can add an incredible depth of flavor without dominating the dish. What's special about canned anchovies is their rich umami — a savory, mouth-watering quality that enhances other flavors in your food. Packed with natural glutamates, anchovies dissolve easily into sauces, dressings, and marinades, creating a flavor base that's more about boosting complexity than tasting "fishy." For example, just a few fillets can transform a simple tomato sauce, giving it a fuller, richer taste. Similarly, in classic Caesar salad dressing , anchovies are the secret ingredient that provides a savory, well-rounded flavor without overwhelming the palate. The key is in their versatility. Canned anchovies can melt down when cooked, blending seamlessly into dishes, making them an easy and subtle way to elevate flavors. If you’re looking to add depth without a bold fishy punch, anchovies are your go-to for a natural umami boost. Below are two of our favorite condiments for fish. Serve albacore on crackers and top with a spoonful of tapenade. Or, enjoy with grilled fish like halibut or cod. Olive Tapenade This olive tapenade with anchovies is a savory classic from the south of France, where it's often enjoyed as a flavorful hors d'oeuvre on crispy toast or as a vibrant condiment to complement seafood dishes. The anchovies lend just the right amount of umami, enhancing the briny olives without being overpowering. It’s a simple yet irresistible recipe that’s one of our favorites! INGREDIENTS: 1 cup kalamata black olives, pitted 1/4 cup extra virgin olive oil 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 2-3 garlic cloves, peeled 1 tablespoon capers, rinsed and drained 3-4 anchovy fillets packed in oil, drained 1/2 teaspoon dry thyme leaves (or 1 teaspoon fresh thyme leaves) Freshly ground black pepper INSTRUCTIONS: Place all of the ingredients in a food processor bowl. Process by pulsing the ingredients until the ingredients are very finely chopped. Serve olive tapenade with fish or grilled baguette slices. Artichoke Tapenade This artichoke tapenade, inspired by the flavors of Provence, is a delightful complement to fish or a perfect dip for fresh crudités like fennel, French radishes, or blanched snap peas. Anchovies, a key ingredient, elevate the flavor profile without overpowering the dish. It’s a light, flavorful spread that’s sure to impress at any gathering. INGREDIENTS: 1 tin anchovies (about 7 oz.) packed in oil, drained 3 garlic cloves, peeled and sliced thinly 1 cup artichoke hearts, drained and chopped 1/2 cup green olives, pitted 1 generous tablespoon of capers, drained 1 tablespoon red wine vinegar 1/3 cup extra virgin olive oil INSTRUCTIONS: Place anchovies and garlic in the bowl of a food processor. Process until smooth like a thick paste. (Alternately, use a mortar and pestle to grind into a smooth paste.) Add the remaining ingredients to the food processor bowl. Process until mixture is finely chopped, but not pureed. Serve as an accompaniment to canned albacore or grilled fish of your choice.

Our albacore canned in olive oil, makes the best tuna sandwich, whether melted or classic. The olive oil intensifies the tuna's flavor. Choose a sturdy bread such as sliced artisan, whole wheat, or sourdough. INGREDIENTS: 1/3 cup mayonnaise 1 thinly sliced green onion, including the green tops 3 tablespoons chopped fresh flat-leaf parsley 2 teaspoons dried tarragon, crumbled Zest of one lemon 2 teaspoons lemon juice, freshly squeezed 1 teaspoon Dijon mustard 1/8 teaspoon freshly ground black pepper 2 6-ounce cans Dave's albacore in olive oil, well drained and flaked 8 slices sturdy artisan style bread 8 slices tomato, thinly sliced 4 ounces sharp yellow or white cheddar cheese, grated (about 1 cup) 2 tablespoons softened butter INSTRUCTIONS: Mix the mayonnaise, green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, and black pepper in a medium sized bowl. Add the drained albacore, using a fork to break up the flakes. Stir gently to combine. Lay out four slices of bread. Divide the tuna mixture evenly onto the bread slices. Top each bread slice with tomato slices and grated cheese. Spread one side of the remaining four bread slices with butter. Place bread slices, buttered side up, on top of the cheese. Heat a large griddle on medium heat (or a couple of cast iron skillets). Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices. Cook for about 3 minutes, or until nicely browned on one side. Using a metal spatula, lift up the sandwiches and carefully flip them over. Cook for another 3 minutes or so, until golden brown. Serve immediately. VARIATIONS: Substitute tarragon with fresh or dried dill instead of the tarragon. Substitute cheddar with Emmenthaler (Swiss), Havarti, provolone, or muenster cheese Substitute green onion with finely minced shallot or sliced chives Add finely chopped water chestnuts or celery for a nice crunch.