From the roundup: 24 Easy School Snack Recipes Kids Will Actually Eat
These canned salmon and avocado crackers are what I pull together when someone needs food immediately and I have about four minutes before the next thing happens. Open a can, mash an avocado, spread and top. That is genuinely the whole process.
I started keeping a few cans of salmon in the pantry after realizing how much more protein they pack compared to most snack options, and how much cheaper they are than anything from the deli case. Drained well and flaked with a fork, canned salmon is mild enough that even my pickier kids will eat it on a cracker without much protest, especially when there is avocado underneath.
The one thing I will warn you: assemble these right before you eat them. I made the mistake of building a plate ahead of time once and came back to soggy crackers and brown avocado. Prep the salmon and mash the avocado ahead if you want, but wait to put them on the crackers until everyone is actually sitting down.
Why you will love this
- Ready in 5 minutes with zero cooking and minimal cleanup.
- Canned salmon costs a fraction of deli or fresh fish and keeps in the pantry for months.
- The avocado and salmon together actually keep you full, unlike most crackers-and-dip snacks.
- Naturally dairy-free as written, and easy to make gluten-free with the right crackers.
- Works as an after-school snack or a quick lunch without turning into a full meal production.
Tips for success
- Rinse and press the salmon well. After draining through a strainer, press it firmly with a fork to get out as much liquid as possible. Wet salmon makes the crackers go soft faster.
- Choose a thick, sturdy cracker. Thin crackers snap under the weight of the toppings before you even finish building them. A woven wheat or sesame-style cracker holds up much better.
- Mash the avocado to a spreadable but slightly chunky texture, not completely smooth. A little texture keeps it from sliding the salmon right off the top.
- Do not skip the lemon juice. It does two jobs: brightens the flavor and slows browning if there is any gap between mashing and serving.
Common questions
- Can I use canned tuna instead? Yes. Tuna works the same way here. Rinse and drain it just like the salmon.
- My avocado is not ripe yet. A thin layer of hummus or plain cream cheese makes a solid substitute base.
- Can kids build these themselves? Yes, if they are old enough to use a fork. Mash the avocado for younger ones and let them do the spreading and topping.
- Is this filling enough as a meal? For a small child, yes. For a hungry adult, I would add a second round of crackers or a piece of fruit on the side.
Substitutions
Canned tuna or canned sardines work in place of salmon if that is what you have. Everything bagel seasoning can stand in for sesame seeds. If someone in your house will not touch fish, a smear of hummus with sliced cucumber on top uses the same cracker base.
For gluten-free, swap in rice crackers or any sturdy gluten-free cracker you like. The avocado base stays the same either way. If avocados are not ripe, plain cream cheese or hummus both work as the spread, though the protein count will drop a bit without the salmon pairing.
Make-ahead and storage
You can drain and flake the salmon up to two days ahead and keep it covered in the fridge. For the avocado, mash it right before serving if you can. If you need to prep it earlier, press a piece of plastic wrap directly against the surface of the mashed avocado before refrigerating, and use it within a day. It will still brown some at the edges, but it is fine to eat.
Do not assemble the crackers ahead of time. They go soft within minutes of being topped. Build them right before serving and eat them right away.
Canned Salmon and Avocado Crackers
Ingredients
Equipment
Method
- Open the can of salmon and drain it into a fine mesh strainer. Rinse briefly under cold water to remove excess sodium, then press gently with a fork to squeeze out the liquid. Set the drained salmon aside in a small bowl and break it into small flakes with your fork.
- Scoop the avocado flesh into a separate small bowl. Add the lemon juice and salt. Mash with a fork until you get a spreadable, slightly chunky consistency. Taste and add a pinch more salt if needed. The lemon juice keeps it bright and slows browning.
- Lay the crackers out on a plate or small cutting board in a single layer.
- Spread a generous amount of mashed avocado onto each cracker, going nearly to the edges so every bite has some.
- Spoon a small amount of flaked salmon on top of the avocado on each cracker. You do not need to press it in, just nestle it on top.
- Sprinkle sesame seeds over the assembled crackers and add a small pinch of black pepper if you like. Serve right away while the crackers are still crisp.
Notes
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