Canned Salmon with Bacon and Onions

Preparation info
    • Difficulty


Appears in
Gullah Home Cooking the Daufuskie Way

By Sallie Ann Robinson

Published 2003

  • About


  • 3–4 strips fatback bacon
  • 114¾-ounce can pink salmon
  • 1 medium


Fry the fatback until brown in a medium skillet and leave the grease. Add the salmon (don’t drain the juice from the can, but, if you wish, remove some of the skin and bones), onion, and water, and season to taste with salt and pepper. Stir gently, but thoroughly, cover, and simmer 10 to 15 minutes. Serve over rice or stiff grits.