In the heart of my kitchen, the aroma of sizzling goodness wafts through the air, beckoning family and friends to gather around. Today’s star dish is none other than delectable salmon cakes with canned salmon that promise to be both delicious and ridiculously easy to whip up.
Picture this: crispy on the outside, tender on the inside, with flavors dancing on your taste buds. These little gems are perfect for a cozy weeknight dinner or a lively weekend brunch. Trust me; once you take a bite, you’ll understand why I keep making these!
Why You'll Love This Recipe
- These scrumptious salmon cakes with canned salmon are super easy to prepare and don’t require fancy ingredients
- Their crispy exterior meets a tender interior filled with delightful flavors
- The vibrant colors make them visually appealing and perfect for impressing guests
- Enjoy them as appetizers or main dishes; they are versatile enough for any occasion!
One time, I whipped up these salmon cakes for a family gathering—let’s just say they disappeared faster than you can say “salmon”!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Salmon: Opt for wild-caught if possible; it enhances flavor and supports sustainable fishing practices.
- Breadcrumbs: Use plain or seasoned breadcrumbs depending on your flavor preference; they help bind the mixture.
- Eggs: A couple of large eggs will help hold everything together; they add moisture too.
- Green Onions: Fresh green onions add a pop of color and a mild onion flavor; chop finely!
- Mayonnaise: A dollop of mayo keeps things creamy; consider using low-fat for a healthier option.
- Lemon Juice: Freshly squeezed lemon juice brightens the flavors beautifully; it’s like sunshine in every bite.
- Old Bay Seasoning: This classic seasoning brings warmth and complexity to your cakes; it’s essential!
- Cooking Oil: Olive oil or vegetable oil will work perfectly for frying these beauties until golden brown.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Mix It Up: Start by opening the cans of salmon and draining excess liquid. In a large bowl, flake the fish apart using a fork until it resembles shredded goodness.
Add the Goodies: Toss in breadcrumbs, chopped green onions, mayonnaise, eggs, lemon juice, and Old Bay seasoning into the bowl. Mix everything together until well combined—this is where your hands might get a bit messy!
Shape Those Patties: Once mixed to perfection, use your hands to form small patties about 2-3 inches wide. You can make them thick or thin based on your personal preference—the world is your oyster (or should I say fish?).
Heat Things Up: In a skillet over medium heat, pour in some oil until it coats the bottom evenly. Wait until it shimmers—your signal that it’s hot enough!
Fry Them Up: Carefully place patties into the skillet without overcrowding. Cook for about 4-5 minutes per side until they’re golden brown and crispy. Flip gently so they don’t fall apart—nobody wants fish confetti!
Serve & Enjoy: Once cooked through and golden brown, transfer them onto paper towels to absorb excess oil before serving hot with tartar sauce or lemon wedges on the side.
These steps lead you straight toward dinner bliss! Now grab your apron and get cooking!
You Must Know
- Salmon cakes with canned salmon are a fantastic way to enjoy a hearty meal without breaking the bank
- They are quick to prepare and incredibly versatile, allowing you to customize flavors based on your cravings
- Plus, they make for great leftovers, perfect for lunch the next day!
Perfecting the Cooking Process
Begin by mixing your canned salmon with breadcrumbs and seasonings. Shape into patties and pan-fry until golden brown. This sequence ensures even cooking while locking in flavors.
Add Your Touch
Feel free to swap breadcrumbs for crushed crackers or add herbs like dill or parsley for extra flavor. A splash of lemon juice elevates the taste too!
Storing & Reheating
Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat until warmed through, preserving that crispy texture.
Chef's Helpful Tips
- To achieve perfect salmon cakes, ensure your mixture is moist but not soggy; excess moisture can lead to crumbly cakes
- Use fresh herbs to enhance flavor vibrancy, and don’t skip the chilling step before frying – it helps hold patties together beautifully!
Cooking these salmon cakes reminds me of a family dinner where everyone fought over the last patty. My cousin declared it “the best thing since sliced bread,” which was quite the compliment coming from him!
FAQ
Can I use fresh salmon instead of canned salmon?
Absolutely! Just cook and flake fresh salmon before mixing with other ingredients.
How can I make my salmon cakes spicier?
Add a pinch of cayenne pepper or chopped jalapeños to your mixture for some heat.
What can I serve with salmon cakes?
These delicious cakes pair well with a fresh salad or tangy dipping sauce for added flavor.
Salmon Cakes with Canned Salmon
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
Description
Whip up these crispy, flavorful salmon cakes in just 25 minutes for a delightful dinner or brunch treat that everyone will love.
Ingredients
- 1 can (14.75 oz) canned salmon
- 1 cup breadcrumbs
- 2 large eggs
- ¼ cup green onions, chopped
- ¼ cup mayonnaise
- 2 tbsp lemon juice
- 1 tsp Old Bay seasoning
- Cooking oil for frying
Instructions
- Drain the canned salmon and flake it into a large bowl.
- Add breadcrumbs, chopped green onions, mayonnaise, eggs, lemon juice, and Old Bay seasoning. Mix until well combined.
- Form the mixture into patties about 2-3 inches wide.
- Heat oil in a skillet over medium heat until shimmering.
- Fry the patties for about 4-5 minutes per side until golden brown and crispy.
- Drain excess oil on paper towels and serve hot with tartar sauce or lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 130
- Sugar: 0g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 70mg
