01
Shrimp
10.01 lb : 1 lb
Cut into chunks; heartier, rich seafood flavor
10.0
salmon substitute
for sauce.
Sauce-form salmon usually means a finished pan sauce built on the rendered fond, or a cream reduction folded with flaked cooked fillet at the end so the fish does not seize. Hold the pan at 180F when adding salmon back; above 200F the muscle weeps moisture and the sauce thins. For canned salmon sauces, the brine adds 0.6g sodium per ounce, so taste before salting. Substitutes carry the lipid emulsion that gives the sauce its silken cling.
top substitutes
adjustment for sauce
Shrimp in cream or pan sauces at 1:1 lb cooks in 2 to 3 minutes off-heat residual; cut to 1-inch chunks for flaked-salmon scale. Add at 180F sauce temp; above 200F shrimp turns rubbery. The shellfish brine adds savory depth that mimics salmon's umami contribution.
02
Tuna
10.01 lb : 1 lb
Rich fish, works fresh or canned
10.0
adjustment for sauce
Canned tuna folds into pasta sauces or cream sauces off-heat at the very end; 1 cup drained tuna per 4 servings of sauce. Fresh tuna seared rare and flaked in works at 180F sauce temp; above 200F the muscle dries and the sauce loses the oil emulsion that carries flavor.
03
Trout Fish
10.01 fillet : 1 fillet
Very close flavor and fat content; cooks in the same time as salmon
10.0
adjustment for sauce
Trout flaked into a sauce works at 1:1 with salmon and carries a similar 8 to 12 percent fat for emulsion. Cook the fillet to 125F first, flake into 2cm pieces, then fold into the 180F sauce off-heat for 60 seconds before serving so the flesh stays tender.
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04
Mackerel Fish
10.01 fillet : 1 fillet
Oily and rich like salmon but stronger; great grilled or smoked
10.0
adjustment for this dish
Mackerel in sauces is potent at 16 percent fat; reduce by 25 percent in volume since the flavor overrides cream or wine bases. Best in tomato-forward sauces where acidity at pH 4 cuts the oil; flake into 1.5cm pieces and add off-heat at 180F to prevent further moisture loss.
05
Sardine Fish
10.01 oz : 1 oz
Oily and flavorful; use canned for salads or pasta in place of canned salmon
10.0
adjustment for this dish
Canned sardines puree smoothly into pasta or pan sauces at 2 ounces per cup of sauce; the bones soften enough during canning to disappear in the blender. Add over the last 60 seconds at 180F off-heat; the 11 percent fat folds in as a silky emulsion much like canned salmon.
06
Herring Fish
10.01 fillet : 1 fillet
Oily and rich, especially pickled or smoked; best as canned or smoked salmon swap
10.0
adjustment for this dish
Herring in cream or mustard sauces is a Scandinavian classic; use 1 ounce per serving rather than salmon's 4 ounces since herring is far stronger. Add diced 1cm pieces off-heat at 180F. Smoked or pickled herring gives the dish a brinier edge than fresh salmon would.
07
Halibut Fish
6.71 fillet : 1 fillet
Milder and leaner; reduce cook time slightly to avoid drying out
6.7
adjustment for this dish
Halibut flaked into a sauce loses against the cream base since its 2 percent fat cannot reinforce the emulsion. Cook to 130F first, then add off-heat with 1 tablespoon butter per portion to compensate for the missing salmon richness. Use larger 3cm flakes to keep the fish present.
08
Cod Fish
6.71 fillet : 1 fillet
Leaner and flakier; add olive oil or butter to compensate for missing fat
6.7
adjustment for this dish
Cod folded into pasta or pan sauces at 1:1 wants a richer base since cod's 1 percent fat thins the emulsion. Add 2 tablespoons cream or butter per cup of sauce on top of the recipe to rebuild the oil layer that salmon would have contributed naturally.
09
Tilapia Fish
6.71 fillet : 1 fillet
Much milder and leaner; best in saucy or seasoned dishes, not standalone
6.7
10
Haddock Fish
6.71 fillet : 1 fillet
Mild and flaky; swap in for baked or poached salmon preparations
6.7
11
Mahimahi Fish
6.71 fillet : 1 fillet
Firm and mildly sweet; holds up well on the grill like salmon
6.7
12
Tofu
3.31 fillet : 1 fillet
Firm tofu works in plant-based versions; press and marinate to mimic salmon texture
3.3