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Salmon & Quinoa Dog Food Recipe (Protein Boost)

Pawprinted
A wholesome, high-protein dog food recipe made with salmon, quinoa, and gentle vegetables. It’s vet-approved, easy to digest, and rich in omega-3s for healthy skin and muscle tone. Perfect for active pups or dogs recovering from low energy.
Equipment
  • Medium pot for quinoa
  • Steamer or baking tray for salmon
  • - Mixing bowl
  • Measuring cups & spoons
  • Airtight glass containers for storage
Food ingredients
  
  • 1 lb boneless skinless salmon fillet
  • ½ cup cooked quinoa rinsed thoroughly before cooking
  • ¼ –½ cup carrots or spinach lightly steamed, chopped finely
  • 1 tsp olive oil or fish oil
  • ¼ cup unsalted bone broth or water
  • Optional treat:
  • Vital Essentials Salmon Freeze-Dried Treats
Operation steps
 
  • Rinse & Cook Quinoa: Place quinoa in a fine sieve and rinse under cold water for 30–60 seconds to remove bitter saponins. Cook in water or bone broth until soft and fluffy. Set aside to cool.
  • Cook the Salmon: Steam or bake salmon until cooked through. Remove any bones or skin, and flake into small, soft pieces suitable for your dog’s size.
  • Steam the Veggies: Lightly steam carrots or spinach until tender, then finely chop for easy digestion and nutrient absorption.
  • Combine & Mix: In a bowl, gently combine salmon, quinoa, and vegetables. Add bone broth and drizzle olive or fish oil on top. Fold until evenly mixed — avoid mashing.
  • Cool & Serve: Let cool completely before serving. Store leftovers in airtight containers (refrigerated up to 3 days or frozen up to 2 weeks).
note
🩺 Vet Tip: For dogs with sensitive stomachs, replace quinoa with soft pumpkin purée or oats.
Rotate occasionally with a gentle dry option like
Hill’s Science Diet (Salmon & Veg)
.
🐾 Feeding Guide: Serve about 1 cup per 20 lbs of body weight daily, split into two meals.
Adjust according to your dog’s activity level and size.
For added crunch, mix with
Blue Buffalo Wilderness Salmon
.
💡 Storage Tip: Refrigerate up to 3 days or freeze individual portions for up to 2 weeks.
Always thaw in the fridge — not on the counter — to maintain food safety.
If you don’t want to cook daily, check our dry food picks — those were Ethan’s daily backups.
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