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Home » Recipes » 30 Minute Meals

Canned Salmon Over Rice (5 Ways!)

Last Modified: Apr 15, 2025 by Janessa.

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When if comes to quick recipes, it doesn't get much better than this canned salmon over rice. With a few simple ingredients, it puts your boring can of salmon (or leftover salmon) and day-old rice to good use as the perfect meal when you don't have much time! An incredibly flexible recipe, I'm sure you'll be able to make one of these delicious variations no matter what you have on hand.

Jump to:
  • The Ingredients
  • The Method
  • Leftovers and Storage
  • Variations
  • Serving Ideas
  • And if you liked this recipe...
  • Recipe Card
  • Comments
Top view of a bowl of canned salmon over rice topped with cucumbers, radishes, carrots, alfalfa and green onions.

Meet my favorite quick not-really-a-recipe recipe!

Fluffy rice, canned salmon and whatever vegetables you have on hand, it is my go-to clean-out-the-fridge quick lunch on days when I haven't done meal prep (canned tuna over rice is great too!).

And the best part is that it never gets boring. With 5 variations in my rotation, I could eat this healthy meal several times a week and never tire of it.

So if you have canned salmon, are in need of a simple meal, and are looking for a way to make it a little bit more exciting, I hope you will find that you love these versions as much as I do!

The Ingredients

Ingredients for canned salmon over rice.
  • Canned Salmon- You could also use leftover cooked salmon instead of canned salmon.
  • Cooked Rice- Anything works for this simple meal- white rice, brown rice, cauliflower rice or even another grain such as quinoa.
  • Sauces and/or Seasonings
  • Vegetables and Toppings

The Method

1. Mix Salmon. Drain the can of salmon and place it in a bowl. Mix together with the sauces/seasonings of your desired flavor.

Drained canned salmon in a bowl with a fork and seasonings.

2. Prepare Rice. Cook rice or reheat leftover rice in the microwave (TIP: If you microwave rice, place an ice cube on top to prevent it from drying out).

Bowl of rice with an ice cube.

3. Assemble. Place the cooked rice and salmon mixture in a bowl. Top with vegetables, seeds and additional sauce as desired. See below for different variations and ideas for what to include!

Canned salmon and rice together in a grey bowl.

4. Serve.

Canned salmon and rice topped with vegetables in a bowl.

Leftovers and Storage

Make Ahead: The "salmon salad" portion can be mixed a day or two ahead and stored in an airtight container in the refrigerator. When ready to eat, heat rice, mix with the salmon and top with vegetables.

To Store: This meal is best served fresh. If you don't anticipate eating it all, keep the different elements separate stored in the refrigerator for up to two days and then assemble leftovers for a fresh bowl at a later time for best results.

Spoonful of canned salmon, rice and vegetables.

Variations

I make these 5 flavor variation ideas of this salmon rice bowl recipe on repeat. But feel free to get creative and make your own! You could also try using canned tuna to make it into a tuna salad rice bowl instead.

Spicy Sriracha

  • Seasonings: Mix salmon with 1 tablespoon of mayonnaise or Greek yogurt and 2 teaspoons Sriracha
  • Vegetable and Toppings Suggestions: Avocado, cucumber, green onion, sesame seeds, seaweed snacks

Curried

  • Seasonings: Mix salmon with 1 tablespoon of lemon juice, 1 teaspoon of curry powder and ¼ teaspoon of fine sea salt
  • Vegetable and Toppings Suggestions: Carrots, peas, celery, radishes, red bell pepper, green onion, lemon zest, sunflower seeds

Maple Dijon

  • Seasonings: Mix salmon with 1 teaspoon of Dijon mustard and 1 teaspoon of maple syrup
  • Vegetable and Toppings Suggestions: Asparagus, arugula, carrots, leftover roasted vegetables, alfalfa sprouts, Crispy Roasted Chickpeas

Creamy Sweet Chili

  • Seasonings: Mix salmon with 1 tablespoon of Greek yogurt or mayonnaise and 1 tablespoon of Thai Sweet Chili Sauce (I love using this wholesome and delicious recipe!)
  • Vegetable and Toppings Suggestions: Red bell pepper, cabbage, carrots, cucumber

Sesame Soy Ginger

  • Seasonings: Mix salmon with 1 tablespoon of coconut aminos (or soy sauce), 1 teaspoon of sesame oil, 1 teaspoon of rice vinegar and ½ teaspoon of ground ginger
  • Vegetable and Toppings Suggestions: Green beans, edamame, broccoli, carrots, green onions, sesame seeds
Bowl of rice, canned salmon and vegetables.

Serving Ideas

You can definitely change up the vegetables or add as many more as your would like on top- I often just use whatever is in the fridge. Here are some great options:

  • Bell Peppers
  • Celery
  • Cucumber
  • Carrots
  • Peas
  • Green beans
  • Avocado
  • Spinach
  • Kale
  • Lettuce
  • Arugula
  • Alfalfa Sprouts
  • Leftover Roasted or Sautéed Vegetables (such as Roasted Asparagus and Carrots or Sautéed Frozen Green Beans)

Add texture (I highly recommend roasting nuts for best flavor!):

  • Sesame seeds
  • Sunflower seeds
  • Almonds
  • Cashews
  • Seaweed sheets
What type of canned salmon is best?

I personally prefer to use canned sockeye salmon as I find it the tastiest and it has one of the higher concentrations of omega 3s but I have made these countless times with canned pink salmon as well and they are also great.

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And if you liked this recipe...

...you might also like:

  • Baked Cajun Honey Butter Salmon
  • Lemon Herb Shrimp Rice Skillet
  • Honey Teriyaki Baked Salmon

Recipe Card

Canned salmon and rice topped with vegetables in a bowl with a spoon.

Canned Salmon Over Rice (5 Ways!)

A high protein lunch or quick supper, enjoy canned salmon over rice 5 different ways using whatever vegetables you have on hand.
5 from 38 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 1
Calories: 526kcal

Ingredients

  • ½ cup rice cooked
  • 1 (5 or 6 oz) can salmon
  • salt and pepper to taste

Spicy Sriracha

  • 1 tablespoon mayonnaise or Greek yogurt
  • 2 teaspoon sriracha

Curry

  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder
  • ¼ teaspoon fine sea salt

Maple Dijon

  • 1 teaspoon maple syrup
  • 1 teaspoon dijon mustard

Creamy Sweet Chili

  • 1 tablespoon sweet chili sauce
  • 1 tablespoon Greek yogurt or mayo

Sesame Soy Ginger

  • 1 tablespoon coconut aminos or soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • ½ teaspoon ginger powder

Vegetables and Toppings (1-2 Cups)

  • Vegetables cucumber, avocado, carrots, peas, cauliflower, asparagus
  • Herbs cilantro, parsley, green onions
  • Nuts almonds, cashews, pecans
  • Seeds sunflower, sesame, pumpkin
US Customary - Metric
(Prevent your screen from going dark)

Instructions

  • Drain the canned salmon and place it in a bowl. Mix together with the sauces/seasonings of your desired flavor.
  • Cook or reheat rice and add to the bowl with the salmon. Top with desired vegetables, nuts, seeds and herbs. See post body for topping ideas.
  • Serve!

Notes

Leftovers
This quick and easy recipe is best enjoyed fresh! Leftover rice and salmon can be stored separately in the refrigerator for up to 2 days. Assemble fresh.
*Nutrition estimation based on the "Curry" variation and not including any toppings or vegetables.

Nutrition

Calories: 526kcal | Carbohydrates: 75g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 62mg | Potassium: 768mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg
Did you make this recipe?Let me know what you thought in the comments below!
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Comments

    5 from 38 votes (30 ratings without comment)

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  1. Marie says

    May 29, 2023 at 11:36 am

    5 stars
    Who knew something as simple as canned salmon and rice could be so tasty! Such a handy recipe to have in your back pocket for busy days.

    Reply
    • Janessa says

      May 29, 2023 at 11:37 am

      I'm glad you enjoyed this recipe, Tori! Thank you for your kind review.

      Reply
  2. Kushigalu says

    May 29, 2023 at 1:05 pm

    5 stars
    Healthy and delicious salmon recipe to try. Thanks for sharing.

    Reply
  3. Ali says

    May 29, 2023 at 2:41 pm

    5 stars
    Wow all these variations looks absolutely delicious! Especially can’t wait to try the sesame soy ginger version and the spicy sriracha version!

    Reply
    • Janessa says

      May 29, 2023 at 9:20 pm

      I hope you love them! Thank you for your kind comments.

      Reply
  4. Gabby says

    May 29, 2023 at 3:30 pm

    5 stars
    I love that there are so many sauces to choose from here! I've made several versions for my husband now who says the spicy sriracha is his fave. So good!

    Reply
    • Janessa says

      May 29, 2023 at 9:20 pm

      Thank you for your kind review, Gabby!

      Reply
  5. Cara Campbell says

    May 29, 2023 at 4:15 pm

    5 stars
    I tried this with the spicy sriracha seasoning and it was amazing! It's totally transformed the way I look at canned salmon. Thank you!

    Reply
    • Janessa says

      May 29, 2023 at 9:21 pm

      I'm glad you enjoyed this recipe, Cara!

      Reply
  6. Elizabeth says

    May 29, 2023 at 7:43 pm

    5 stars
    Lately I've been eating a lot of different rice and grain bowls, so this recipe is a great find. The maple dijon variation sounds delicious.

    Reply
    • Janessa says

      May 29, 2023 at 9:21 pm

      I hope you love it, Elizabeth! The maple dijon is one of my faves.

      Reply
  7. Jill says

    June 01, 2023 at 12:52 pm

    5 stars
    We tried the Creamy Sweet Chili and the Sesame Soy Ginger. Wonderful. My son took a flat of salmon and bag of rice to his camp job. He said he will live on this for his 2 week stint. Thanks

    Reply
    • Janessa says

      June 04, 2023 at 5:53 pm

      I'm glad you enjoyed this recipe! Thank you for your kind comment, Jill!

      Reply
  8. Jesika says

    October 08, 2023 at 11:00 am

    5 stars
    🙂 I have been eating canned salmon and rice since I was a child and I'm 62 now. In fact it ranks as my number two favorite food and I have never gotten tired of it.
    There is some difference in the taste of some sockeye salmon. After a taste test a year ago, here in Canada, I found "Gold Seal" sockeye to be nowhere near as good as "Cloverleaf" for example. Took me years to understand why my salmon and rice was sometimes not so good.
    I also ALWAYS use parboiled rice. I don't consider instant rise a real thing 😉
    Oh and of course you need lots of butter and salt, it is VERY important! And I like it with Lea & Perrrins Worchester sauce. Try THAT for a warm and fuzzy feel in your mouth.
    In college I ate salmon and rice almost every second day for a year and never got tired of it. Have fun with this!

    Reply
    • Janessa says

      October 09, 2023 at 1:05 pm

      That flavor combo sounds great, Jesika! Thank you for your comment and insight into different brands- I'll definitely have to pay attention to that.

      Reply
Janessa

Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

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