I’m making salmon soup, but I don’t have quite enough salmon filets. So I’m thinking of augmenting them with a can of salmon. But the two don’t have the same flavor, so I’m wondering how it would come out. Anyone ever done this?
Probably just fine. I would mash the canned salmon or even puree it before adding it.
Right. And use less salt in the soup.
My mother used to make a sort of salmon chowder with canned salmon and I loved it growing up. But that could be because it was what I grew up with. I’ve since made salmon chowder with fresh salmon, and even once, with smoked salmon, and they didn’t taste much alike, IMHO.
I know that isn’t really much help. All I can say is go ahead and try it. I know I would eat it, but I like canned salmon.