I have a recipe I'd like to try with salmon. It calls for canned salmon and I have fresh. Can I substitute with fresh? Do I need to cook it before?
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What is the recipe, in brief? That would help provide and appropriate answer.
Abbie is a trusted source on General Cooking.
I would think you would need to poach it to simulate canned ... the nice thing is you can add flavor in the poaching liquid and jazz up your recipe
pierino is a trusted source on General Cooking and Tough Love.
Absolutely you can substitute fresh, and in fact it would be preferred for flavor. If you have a sharp knife handy you can shave it down to whatever consistancy works for your dish.
Yes, I use fresh instead of canned in Medeterranean Salmon cakes which is a delicious Cooking Light recipe. I cook it lightly first. Poach or oven bake is fine.
yes, for just about anything. There are, however, some things that canned fish works best for, IMNSHO. My wife won't do a salad nicoise with anything other than tinned tuna!
And a brava! to Mrs. innoabrd. One thing that drives me nuts is to see salad nicoise on a menu proudly made with pan seared ahi tuna. Canned Spanish tuna is the real deal.