Salmon Backpacking Recipes

Salmon is a high protein addition to backpacking recipes. It's not a great candidate for dehydrating due to the fat content. Fortunately for salmon lovers, you can get it well preserved in single-serving pouches.

Here are several salmon backpacking recipes shared by readers:

Salmon Cakes

Shared by Shelley Lauzon of Cornwall, ON, Canada

Salmon cakes cooked to golden crispness on the outside.

Serves: 3


  • 1/2 Package stove top stuffing
  • 3 Tbsp mayonnaise (or four small packages- the kind from restaurants)
  • 1 pouch or can salmon
  • 1 1/2 tsp lemon juice
  • 1/2 Cup mozzarella cheese
  • 1 1/2 tsp dried onion
  • 3 oz water
  • Oil for cooking

At Home:

Repackage 1/2 box of stove top stuffing and pack four small packs of mayo (can be found in bulk stores).

Leave salmon in original pouch or can.

Pack lemon juice and cooking oil in leak proof containers.

Package mozzarella cheese in ziploc baggie.

On the Trail:

Add a little water to the onions and allow to rehydrate.

Mix all ingredients together and let sit for 10 minutes.

Shape into patties and cook on oiled frying pan until golden on both sides, about 5 minuets per side. Don't flip until golden or the patties will fall apart. Salmon cakes will firm up and keep shape if allowed to cook fully.


A real lemon can be used in place of lemon juice.
Mozzarella cheese can be brought in a block and grated in camp.

Spicy Salmon & Noodles

Shared by Paul Rizzo of Erie, PA

Spicy Salmon & Noodles makes a tasty and easy backpacking meal out of ramen noodles, but you can use other dehydrated pasta.

Servings: 1, but easy to double or triple


  • 1 pkg salmon
  • 1 pkg of ramen noodles or dehydrated pasta
  • 1 chicken seasoning pack from ramen noodles
  • redpepper flakes or dehydrated hot peppers to taste

At Home:

Remove ramon noodles from package and store in ziplock back with seasoning pack, dehydrated hot peppers or crushed red pepper flakes.

On the Trail:

Boil 1 cup of water. Add ramen noodles and seasoning. Add dried pepper flakes and pour into salmon bag. Mix and eat out of bag.

Additional Comments:

By packing meal in ziplock bags they double as garbage bags and/or leftover bags. Pouring the boiled food over the salmon in its container, usually a foil type bag, makes cleanup easy.

Add dehydrated veggies for an outstanding dish.

It's also good with tuna.

Smoked Salmon Chowder

Shared by Heather Kelly Fort Collins, Colorado

Serves 1


  • ¼ cup dehydrated canned smoked salmon
  • ¼ cup dehydrated peas and carrots
  • 1/8 cup powdered coconut milk
  • lots of dried dill
  • dash of curry, optional
  • salt and pepper to taste

At Home:

Mix all of these in a ziplock before trip.

On the Trail:

Put ingredients in pot and add enough water to cover, let sit 5-10 minutes. Bring to boil and then let sit in pot cozy for another 5-10. You can add different amounts of water depending on how thick you like your chowder. Add liberal amounts of sea salt and pepper to taste.

Serving Suggestion:

Serve with mashed sweet potatoes.

Salmon for breakfast? See Heather's Salmon Scramble Recipe.

Continue Reading...

You can substitute pouched salmon in Chef Glenn's Tuna Fish Casserole Recipe.

Another seafood option is Chef Glenn's Hawaiian Shrimp & Rice.

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