The aroma of freshly cooked salmon cakes wafts through the kitchen, teasing your senses and promising a meal that’s both comforting and delicious. Picture golden-brown patties sizzling in the pan, their crispy exteriors giving way to tender, flaky interiors bursting with flavor. If you’ve ever been graced by the presence of these delightful morsels at a family gathering or a casual weeknight dinner, you know exactly what I’m talking about.
Now let me take you back to the first time I made these scrumptious salmon cakes with canned salmon. My friends were over for a casual get-together, and I wanted to impress them without spending all day in the kitchen. As soon as they took their first bite, I could see their eyes widen with surprise and delight—like kids discovering candy for the first time! It was a culinary triumph that has since become a staple at all my gatherings.
Why You'll Love This Recipe
- These tasty salmon cakes are incredibly easy to make and require minimal prep time
- You’ll love how versatile they are—enjoy them as appetizers or main dishes!
- The golden-brown exterior is not just visually appealing but adds that perfect crunch to each bite
- Plus, they’re an excellent way to incorporate healthy seafood into your meals without breaking the bank
I remember last summer when we had our annual barbecue, and I whipped up these beauties. My aunt thought they were made from fresh caught fish! Little did she know they were made from canned goodness!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Salmon: Choose high-quality canned salmon; pink or sockeye varieties work best for flavor.
- Breadcrumbs: Use plain or seasoned breadcrumbs for added texture and flavor; panko gives extra crunch.
- Eggs: One large egg binds everything together beautifully; it keeps your cakes from falling apart.
- Green Onions: Freshly chopped green onions add a mild onion flavor; feel free to substitute with shallots if desired.
- Mayonnaise: A dollop of mayonnaise enhances moisture and creaminess; use light mayo for a healthier option.
- Lemon Juice: Fresh lemon juice brightens up the flavors; don’t skimp on this zesty touch!
- Spices: Old Bay seasoning or Cajun spices work wonders in elevating taste; adjust according to your spice tolerance.
- Cooking Oil: Olive oil or vegetable oil works well for frying; ensure it’s hot enough before adding the patties.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Ingredients: Open and drain two cans of salmon, removing any bones if necessary. In a large mixing bowl, combine the drained salmon with breadcrumbs, eggs, chopped green onions, mayonnaise, lemon juice, and spices.
Mix It Up: Using your hands (get messy!), gently combine all ingredients until just mixed; avoid overworking it. You want fluffy patties that hold together but aren’t tough!
Shape Those Cakes!: Form mixture into patties about 3 inches wide and half an inch thick. Place them on a plate lined with parchment paper so they don’t stick together.
Heat Up Your Pan: On medium heat, add cooking oil to a non-stick skillet until shimmering but not smoking. This ensures even cooking without burning.
Fry Until Golden Brown: Carefully place patties in hot oil without crowding them. Fry for about 4-5 minutes per side until golden brown—trust me; that crunch is worth waiting for!
Serve & Enjoy!: Remove cooked patties from the skillet and place them on paper towels to absorb excess oil. Serve hot with tartar sauce or your favorite dipping sauce—dive right in!
With every bite of these delightful salmon cakes made from canned salmon, you’ll experience layers of flavors that make your taste buds dance like nobody’s watching! Enjoy them at casual dinners or fancy brunches—the choice is yours!
You Must Know
- These salmon cakes with canned salmon are quick to prepare, packed with flavor, and perfect for busy weeknights
- They make a delightful dish your family will love, with crispy exteriors and tender interiors
- The aroma will have everyone flocking to the kitchen!
Perfecting the Cooking Process
Start by mixing all ingredients thoroughly before shaping them into patties. Heat oil in a skillet over medium heat and cook until golden brown on both sides, about 4-5 minutes each side for perfectly crispy salmon cakes.
Add Your Touch
Feel free to add herbs like dill or parsley for freshness. You can substitute breadcrumbs with crushed crackers or panko for an extra crunch. A splash of lemon juice can elevate the flavors beautifully!
Storing & Reheating
Store leftover salmon cakes in an airtight container in the fridge for up to three days. To reheat, place them in a skillet over medium heat until warmed through and crispy again, about 3-4 minutes per side.
Chef's Helpful Tips
- Keep your canned salmon cold before mixing; it makes it easier to shape the patties
- Don’t skip chilling them for at least 30 minutes before frying, as this helps prevent breakage during cooking
- A light hand when flipping keeps them intact!
Sharing this recipe brings back memories of my first attempt at making these salmon cakes. Friends cheered me on as I flipped them in the pan, and their delightful crunch brought smiles all around!
FAQ
Can I use fresh salmon instead of canned?
Absolutely! Just cook and flake the fresh salmon before mixing it into the recipe.
What can I serve with salmon cakes?
Try pairing them with a fresh salad or tartar sauce for dipping; they complement each other perfectly.
How do I know when my salmon cakes are done?
They should be golden brown on both sides and reach an internal temperature of 145°F.
Salmon Cakes with Canned Salmon
- Total Time: 25 minutes
- Yield: Makes approximately 6 servings 1x
Description
Enjoy these crispy, flavorful salmon cakes made with canned salmon—perfect for any occasion and easy to whip up in no time!
Ingredients
- 2 cans high-quality canned salmon
- 1 cup breadcrumbs (plain or panko)
- 1 large egg
- 1/4 cup chopped green onions
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- Spices (Old Bay or Cajun)
- Cooking oil for frying
Instructions
- 1. Drain the canned salmon and remove any bones. In a large bowl, combine the salmon, breadcrumbs, egg, green onions, mayonnaise, lemon juice, and spices until just mixed.
- 2. Shape the mixture into 3-inch patties, about half an inch thick. Place them on a parchment-lined plate.
- 3. Heat oil in a non-stick skillet over medium heat until shimmering. Fry patties for 4-5 minutes on each side until golden brown.
- 4. Remove from skillet and place on paper towels to absorb excess oil. Serve hot with your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 0g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg
