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blue plate topped with canned salmon crostini, cream cheese, and dill

Hosting or attending some parties this summer? Want to have a delicious, yet healthy appetizer to serve or bring along? I’ve teamed up with my friends at Gold Seal Canada to create 3 versions of Canned Salmon Crostini, using their wild and sustainably caught canned pink salmon. These crostini are an awesome appetizer idea that pack in both flavour and nutrition. The ingredients are light, fresh, and summery – using fresh veggies and verbs. Best part? They’re super simple to make! With 3 different ingredient combos to try, you and your guests are sure to be satisfied.

white bowl with pink beet creme fraiche and dill dip with gold spoon

What Is Crostini?

Crostini are a traditional Italian appetizer made from small slices of toasted bread and various toppings. I love any dish that provides a canvas to get creative with ingredients, and it’s always so fun to experiment with flavour pairings. For these crostini, I’ve paired Gold Seal’s canned pink salmon with either a beet creme fraiche and dill spread; mashed avocado, balsamic, and basil; or with a traditional cream cheese, cucumber and dill. Feel free to try one or all three for your next summer get together!

blue plate topped with 3 different types of crostini topped with canned salmon

Is Canned Salmon Healthy?

You may know that many health organizations recommend eating 2 servings of seafood a week to get in those beneficial omega-3 fatty acids. Salmon happens to be one of those fatty fish that are particularly rich in omega-3s, and perhaps you’ve been trying to include more of it in your diet. Unfortunately, fresh, wild-caught salmon can be expensive, and if it’s not in season – it’s likely that it’s actually been previously frozen (yes – even the ones that look “fresh” in the seafood aisle!)

This is where canned salmon can come in handy! Not only is it more affordable and convenient (i.e. you can just keep it in your pantry until ready to use), but if you choose the right brand, it can be just as healthy as the fresh salmon you see in your local grocery store. This is why I love using Gold Seal‘s canned salmon products. Their salmon is wild and sustainably-caught in Alaska, then cooked fresh and canned right away, keeping the nutrients intact! There’s no long-distance traveling involved, and no antibiotics or toxins that may be found in farmed salmon.

So the next time you’re wondering if canned salmon is healthy or not – you can rest assured. Canned salmon is an excellent source of not only protein and omega-3s, but also of vitamin D and calcium. Oh – and those bones that you find in there? That’s where those bone-building nutrients are stored, so no need to be afraid of them. They’re super tender and mash up easily – just flake with a fork and you won’t even notice them!

Now you guys know why cans of salmon are always a staple in my my pantry. I use them as an easy, healthy protein source in things like salads, grain bowls, and sandwiches. Or – I love them in more creative recipes, including these canned salmon crostini.

blue plate topped with canned salmon crostini, beet creme fraiche puree, and dill

More Canned Salmon Recipe Ideas

Looking for more healthy canned salmon recipes? Check out my Canned Salmon Potato Salad (another great summer party idea), Heart-Healthy Salmon Quinoa Burgers, or my Canned Salmon Eggs Benedict with Herby Hollandaise!

Thank you so much to my friends at Gold Seal Canada for sponsoring this post. You can follow Gold Seal Canada on their Instagram and Website for more recipe inspiration!

carrie walder, registered dietitian cooking in white kitchen

 

Get the Recipe: Canned Salmon Crostini: 3 Ways

Looking for a simple, delicious, and nutritious appetizer idea for your next summer party? These light and fresh canned salmon crostini are sure to be a hit!
blue plate topped with canned salmon crostini, cream cheese, and dill
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Ingredients

  • 1 large/standard baguette (I used a sourdough one!)
  • 2 Tbsp extra virgin olive oil
  • Black pepper (to top every piece)

Salmon & Beet Creme Fraiche

  • 4 steamed baby beets (I purchase these packaged/pre-cooked)
  • 3 Tbsp creme fraiche
  • 2 Tbsp fresh dill
  • 1/2 lemon, juiced
  • Salt to taste
  • 1/2 can Gold Seal's canned pink salmon (to top)

Mashed Salmon, Avocado & Balsamic

  • 1 avocado
  • 1/2 can Gold Seal's canned pink salmon
  • 1/2 lemon, juiced
  • Approx. 2 Tbsp basil, chiffonade (to top)
  • Approx. 1 Tbsp balsamic vinegar (to drizzle overtop)

Salmon, Cream Cheese, Cucumber & Dill

  • Approx. 50 g or 2 oz. plain cream cheese
  • 1/3 English cucumber, sliced thinnly
  • 1/2 can Gold Seal's canned pink salmon
  • Approx. 2 Tbsp fresh dill (to top)

Instructions

  • Preheat oven to 375 F. Slice baguette into ~1/2-inch thick pieces. Brush both sides with olive oil and spread on a large baking sheet. Bake for a total of 10 minutes, flipping halfway (5 mins each side) until slightly toasted. Remove and let cool.
  • Meanwhile, make beet creme fraiche spread by adding all ingredients (except the canned salmon) to a food processor. Blend until smooth. Season to taste and set aside.
  • Next, make the mashed avocado spread by adding the canned salmon, avocado, and lemon to a bowl and mashing with a fork until well combined. Salt to taste.
  • Thinly slice the cucumber, using a mandolin if you have one. Chiffonade the basil, and prepare the dill sprigs.
  • Once all ingredients are ready, it's time to create the crostini! You will have approximately 8 of each "flavour." Spread beet creme fraiche over 8 pieces of bread, then add a spoonful of canned salmon to the top, finishing with a sprig of fresh dill.
  • Next, spoon some of the avocado mash over 8 pieces of bread, then add basil and a drizzle of balsamic vinegar over top.
  • Finally, spread remaining bread pieces with cream cheese, top with 3 cucumber slices on each piece, then spoon canned salmon and top with a sprig of fresh dill. Crack black pepper over top of all crostini, and then serve immediately!

Notes

*All ingredients can be prepped in advance and then assembled right before serving. 
*If you have additional spreads leftover - they can be served with bread, crackers, raw veggies (like cucumber or bell peppers) or kept in the fridge and used in grain bowls or sandwiches! 

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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This post may contain affiliate links. Please see my disclosure policy.