Mix in a bit of pesto, throw on bread. Say hello to sandwich.

I make fish cakes, cut up the salmon a bit, mix it with eggs, breadcrumbs, scallions, and some seasoning, and pan fry.

I make salmon pasta salad:

Mix up the salmon with salt, pepper, and some mayo (as if you were making a very simple tuna salad.) sometimes I add either a bit of dill weed or celery seed. Basically, season to taste. Eyeball the mayo measurements--you don't want it gloppy, but you don't want it overly dry either.

Cook some pasta according to the package directions--I usually use macaroni or penne, but bowties or shells work too. Put some frozen peas in a colander in the sink. When the pasta is done, drain it in the colander. The pasta water defrosts the peas. Stir the peas and pasta together in the colander while running cool water through it to cool the pasta down. Mix the peas+pasta with the salmon salad in a large bowl until the salmon is distributed fairly evenly. Chill.

When I make this, I generally use 3-4 cans of salmon and 1/2 a bag of frozen peas to about a pound of pasta, but the measurements are flexible.

Salmon burgers, as Beckycn says above! Yummy. Serve with a side of sriracha mayo... mmmmm.

Just like Beckycn said - salmon patties! (fish cakes / salmon croquettes). Just mix a can with an egg or egg white, some panko or bread crumbs, a little parmesan and salt and pepper. Scoop and pat into small patties. Pan fry in a small amount of oil. These were my absolute favorite growing up and I still eat them once a week. It's a great busy-night meal!

Fish cakes, a la Nigella Lawson - http://www.nigella.com/recipes/view/salmon-fishcakes-183

I grew up eating my stepmother's pate au saumon -- salmon pie. Basically it's tinned salmon cooked (really just warmed) with shallots in butter (with a little white wine thrown in at the end and cooked off), then topped with mashed potatoes and baked in the oven: sort of a salmon shepherd's pie. Easy to adapt and a nice way of having an affordable fish meal!

My friend makes a salmon quiche with canned salmon that is pretty good.

1 9inch pie shell, unbaked
1 pkg cream cheese, at room temp
2 large eggs
1 can of salmon, drained and deboned
10 oz pkg of spinach, rinsed and cooked until just wilted. squeeze dry
1 tsp fresh or dried dill( 1/2 tsp if using dried)
2TBS fresh parsley, finely chopped
1 TBS lemon juice
salt and pepper to taste
6 oz of shredded cheese of your choice( she uses cheddar but just about any melty cheese will do), optional

Preheat oven to 375 F

In a bowl smooth out the cream cheese. Add the eggs blending well. Add in the next six ingredients gently folding it all together. Pour the mixture into the pie shell. Top with the shredded cheese. Bake until the custard is set about 30-35 min. Allow to cool a bit before slicing.

This goes well with a nice salad.

I grew up eating salmon sandwiches for dinner on hot days. Good rye bread with a skim coat of butter, canned salmon, and sweet onions soaked in white vinegar.

As an adult, I appreciate how good salmon sandwiches taste with an icy beer.

Salmon salad (basically make tuna salad but with salmon) or salmon croquettes ( definitely not fancy, but pretty darn good. Mix with cracker crumbs and an egg and form into patties. Pan fry until crispy and serve).

Food52 recently had a Canned Fish Contest. Here's a canned salmon recipe that looks good:

http://www.food52.com/recipes/16295_herbed_salmon_melt

Ingredients

2 tablespoons olive oil
3/4 teaspoon cumin seeds
1/2 teaspoon brown mustard seeds
1 small onion, sliced into thin half-circles
1 clove garlic, minced
1 tablespoon minced fresh ginger root
1 green chile pepper, chopped
10 fresh curry leaves, chopped (optional)
1 tomato, diced
2 (14.75 ounce) cans salmon, drained and bones removed
1/4 cup chopped fresh cilantro

Directions

Heat the olive oil in a skillet over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop. Cook and stir the onions in the spice mixture until they brown. Mix in the garlic, ginger, chile pepper, and curry leaves; cook and stir until the garlic becomes golden. Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces in the pan; cook until the salmon is heated through, 5 to 10 minutes; remove from heat. Garnish with cilantro to serve.

I really enjoy this soup!
http://packedtable.blogspot.ca/2011/02/salmon-wild-rice-soup.html

Another vote for salmon burgers. I top mine with havarti and a mix of mayo, dijon, and horseradish.

My fondest food memory of childhood was my dad making salmon and peas on pasta. My nonna made it for him when he was little. Just cook whatever pasta you prefer (I like linguine or parpadelle) and saute the salmon with frozen peas, olive oil, and lemon zest. Top with chopped parsley and parmigiana or pecorino. It's a great pantry/freezer staple.

Mix into cream cheese or labneh, add dill and a squirt of lemon. Yummy dip or spread for a bagel!

More salmon croquettes but no breadcrumbs here. Salmon, diced onions, egg & [plain] cornmeal, enough water to mix to proper consistency and salt & pepper to taste. Sometimes I toss in some dill just for fun. Pan fried & served with a side of colorful, creamy cabbage slaw. Yum.

We have another kind of pâté au saumon : canned salmon and mashed potatoes in pie crusts. Serve hot with ketchup or béchamel with egg slices in it.

Great ideas! Also just wanted to add that you could make a super easy kedgeree (A very British dish with rice, flaked fish, hard-boiled eggs, etc.)

http://www.bbcgoodfood.com/recipes/3221/easy-spiced-salmon-kedgeree

http://thestonesoup.com/blog/2010/03/the-secret-to-easy-to-peel-boiled-eggs/ (ignore link title, recipe's in there.)

I cook onions in a little olive oil, add canned salmon, fresh ground pepper, and the juice of a lemon. I serve it over rice and it is delicious! SO easy.

I use them to make Salmon Chowder.

I grew up with my grandma taking onion and garlic chopped up and heating them through with some olive oil until they were both sauteed then adding a can of stewed tomatoes with some salt and pepper to taste breaking a few of the tomatoes up and then finally adding the canned salmon into it stirring it just a little not to break the salmon to much for about 5-10mins. Then serving it with homemade tortillas or with a warm crusty bread.

It might be nice on a grilled cheese. I bought some canned crab awhile back, and when I opened it I realized it was such an ridiculous, flavorless mush compared to fresh crab that I couldn't do what I had planned with it. So I just dumped the meat over some cheese on bread and put it on the george foreman, and though it couldn't have held it's own in any dish, it was a fine accent for the cheese. I've only ever had fresh salmon, so I have no idea if the canning robs it of flavor and texture the way it does for crab, but if it comes up flat, my recommendation would just be to put it in a salad with a lot of other, more flavorful things and have it in a sandwich.

tl;dr

What I would do: I don't know if you've ever had miso-glazed salmon, but it is delicious, so what I would love would be to get some miso paste and a little honey or something, ad it to a mayo base to make a miso salmon salad to put on some toasted french bread or something. I've never tried this, so I can't vouch for it, but if I had a can of salmon and no big ideas for it, I would definitely give this a try. Mmmmm.

You could also add edamame beans to the salad to get a little green in there, it would probably be delicious. Now I feel like I need to try this.

Salmon Donburi, it's amazing if you like sushi.
Drain the salmon and heat it in a skillet with equal parts sugar, soy sauce and rice wine vinegar (I usually use 2 T of each).
In a bowl, add a scoop of jasmine rice, shred some nori over it, add a scoop of the salmon.
Top with mashed avocado, a sprinkle of sesame seeds and a few pieces of pickled ginger.

Here's the recipe I started with, they recommend cooking it dry, but I like when the sauce mixes with the rice. It's a very easy, filling and delicious meal.
http://www.humblebeanblog.com/2009/05/tuna-avocado-donburi/

Salmon Cakes - Drain salmon and mix with 1/4 cup finely grated onion and celery, 1/4 cup breadceumbs, 1 beaten egg, lemon juice, 2 tbalsp mayonaine and 1/2 teaspoon dijon mustard. (optional ingredients are hot sauce, or chopped jalopeno pepper) form into patties and brown on both sides slowly on medium heat until fully cooked. Important to serve with good mashed potatoes and stewed tomstoes...MMMM!

Hearty yet simple salad:
1 can salmon
bowl of mixed greens
1/2 an avocado, chopped up
1/2 an orange, chopped up
any kind of citrusy dressing

delish. :D

I saw a recipe adding salmon to spaghetti sauce.

It's a good way to disguise the taste for those that don't like fish.

Creamed salmon works great with canned salmon. It sounds weird, and it took my boyfriend a bit of persuading to get me to try it, but its delicious and super simple for an easy weeknight or quick lunch. Make a roux, add enough milk or cream to make a bechemel sauce (about 3/4 cup per can of salmon), stir in salmon, salt, pepper (or whatever seasonings you'd like!) and heat through. Serve with toast.

I make a great salmon sandwich --

Mix mashed canned salmon with finely chopped green onions, some cider vinegar and salt and pepper and serve on lightly buttered bread. (hate mayo with salmon, since salmon is a fatty fish)