I never say any recipe that called for salmon "juice"...but it would sure be a wonderful addition to a salmon bisque.....or the chowder below. sub for the chicken broth...my daughter's recipe.
Linda C

Salmon Chowder ~ 8/14/1999
½ cup onion, chopped fine
½ cup celery, chopped small
½ 1 medium shallot, chopped
3 tbsp butter
½ cup green pepper, chopped
½ cup carrots, chopped small
1 clove garlic, chopped
1-2 tbsp fresh parsley, chopped
1. Sauté vegetables in butter until tender (except potatoes)
2. Add:
3 cups chicken broth
2 cups cubed potatoes ( I use red potatoes)
½ tsp dillseed ( I use the powder)
salt and pepper to taste
1 15 oz can of salmon drain, cleaned, and bones removed, flake ( I use the 6 oz cans of
cleaned salmon.)
3. Cook until the potatoes are tender
4. Add:
1 12 oz can evaporated milk
1 15 can cream corn
Note: Some times I add shredded cheddar cheese or croutons