Imagine the delightful crunch of a perfectly fried salmon cake, with a golden exterior giving way to tender, flavorful fish on the inside. The aroma wafting through your kitchen is enough to make anyone weak in the knees. This is the magic of salmon cakes with canned salmon recipe, a dish that combines convenience and taste in a way that feels almost too good to be true.
Now, picture this: you’re hosting a casual get-together, and you want to impress your friends without spending hours slaving over the stove. Enter these scrumptious salmon cakes, ready in a flash! With just a handful of ingredients and minimal prep, you’ll have your guests raving about your culinary skills while you bask in the glory of being the host with the most.
Why You'll Love This Recipe
- These salmon cakes are incredibly easy to prepare, making them perfect for weeknight dinners or gatherings
- The flavor profile balances savory and slightly sweet notes that please any palate
- Their golden-brown appearance will have everyone reaching for seconds
- Versatile enough to serve as appetizers or main dishes, they fit any occasion beautifully
I remember the first time I made these salmon cakes; my family devoured them within minutes. They were so good that my brother tried to claim them as his secret recipe!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Canned Salmon: Opt for wild-caught if possible; it adds a rich flavor and is healthier.
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Breadcrumbs: Use plain or seasoned; they help bind the mixture while adding texture.
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Eggs: Fresh eggs work best for binding everything together without making it too dense.
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Dijon Mustard: A teaspoon adds an unexpected kick that elevates the overall flavor profile.
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Green Onions: Chopped finely, they bring freshness and a mild onion flavor to each bite.
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Old Bay Seasoning: Essential for that classic seafood flavor; just don’t overdo it!
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Lemon Juice: Adds brightness; fresh juice is preferable for an extra zing.
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Oil for frying: Choose an oil with a high smoke point like canola or vegetable oil for frying.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Ingredients: Start by opening those cans of salmon and draining them well. Flake the fish with a fork while marveling at its simplicity and versatility.
Mix It Up!: In a large bowl, combine flaked salmon, breadcrumbs, chopped green onions, eggs, mustard, Old Bay seasoning, and lemon juice. Mix until everything is well incorporated; feel free to use your hands—it’s more fun!
Form the Cakes: Now comes the fun part! Shape your mixture into patties about 1 inch thick. Place them on a baking sheet lined with parchment paper while you heat up the pan.
Fry Away!: Heat oil in a skillet over medium heat. Once hot, carefully add your salmon patties one by one, ensuring not to overcrowd the pan. Cook each side until golden brown—about 4-5 minutes per side should do!
Serve and Enjoy!: Remove from heat and let them cool slightly on paper towels to absorb excess oil. Serve warm with your favorite dipping sauce—tartar sauce works wonders here!
With every bite of these crispy morsels cooked to perfection, you’ll wonder why you didn’t make salmon cakes sooner! Enjoy them solo or pair with a simple salad for a complete meal that’s packed with flavor!
You Must Know
- This salmon cakes with canned salmon recipe not only saves time but also delivers on flavor
- The delightful crispy exterior contrasts perfectly with the tender, savory inside
- Your kitchen will come alive with mouthwatering aromas as these cakes cook to golden perfection
Perfecting the Cooking Process
Start by mixing all ingredients in a bowl. Form patties, then chill them briefly before frying for better texture and flavor.
Add Your Touch
Feel free to swap breadcrumbs for crushed crackers or add fresh herbs like dill or parsley for an extra flavor kick.
Storing & Reheating
Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat in a skillet for crispy results.
Chef's Helpful Tips
- Use quality canned salmon for the best taste; it makes a noticeable difference
- Don’t overcrowd the pan when frying; this ensures even cooking
- Let the cakes rest after cooking; it enhances their flavor and texture
Sharing my first experience making these salmon cakes brings back fond memories of my family’s delighted reactions at dinner.
FAQ
Can I use fresh salmon instead of canned?
Yes, but you’ll need to cook and flake the salmon before mixing.
How do I prevent the salmon cakes from falling apart?
Ensure you add enough binder, like eggs or breadcrumbs, to hold them together.
What can I serve with salmon cakes?
Pair them with a refreshing salad or a tangy dipping sauce for extra zest.
Salmon Cakes with Canned Salmon
- Total Time: 20 minutes
- Yield: Approximately 8 servings 1x
Description
Discover the irresistible charm of crispy salmon cakes made with canned salmon! These golden-brown delights are a quick and easy solution for weeknight dinners or casual gatherings. With a tender, flavorful interior and a satisfying crunch, they are sure to impress your guests without spending hours in the kitchen.
Ingredients
- 1 (14.75 oz) can wild-caught salmon, drained and flaked
- 1 cup breadcrumbs (plain or seasoned)
- 2 large eggs
- 1 tsp Dijon mustard
- ¼ cup green onions, finely chopped
- 1 tsp Old Bay seasoning
- 1 tbsp lemon juice
- 2 tbsp oil for frying (canola or vegetable)
Instructions
- In a large bowl, combine flaked salmon, breadcrumbs, green onions, eggs, mustard, Old Bay seasoning, and lemon juice. Mix until well combined.
- Shape the mixture into patties about 1 inch thick and place on a parchment-lined baking sheet.
- Heat oil in a skillet over medium heat. Fry patties for about 4-5 minutes on each side until golden brown.
- Remove from heat and let cool slightly on paper towels. Serve warm with your favorite dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 156
- Sugar: 0 g
- Sodium: 298 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 75 mg
