Ingredient substitution guide
Best substitutes for ground salmon
Best swap for ground salmon: Finely minced salmon, pulse in food processor; identical result.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Ground Salmon?
The best swap for Ground Salmon is Finely Minced Salmon, pulse in food processor; identical result. Another option is Ground Tuna, 1:1; firmer, milder flavor. A third option is Ground Shrimp, 1:1; sweeter, works well in patties or dumplings; adds shellfish, a major allergen salmon lacks. All 3 swaps are in the table below.
| Swap | Ratio and notes |
|---|---|
| Finely minced salmon | pulse in food processor; identical result |
| Ground tuna | 1:1; firmer, milder flavor |
| Ground shrimp | 1:1; sweeter, works well in patties or dumplings; adds shellfish, a major allergen salmon lacks How to use it: Cook until the shrimp turns pearly or white and opaque all the way through. |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- FoodSafety.gov, Safe Minimum Internal Temperatures (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.