When it comes to comfort food, few dishes are as delightful as salmon cakes with canned salmon. Imagine crispy golden patties that crunch on the outside and burst with flavor on the inside, all while being incredibly easy to whip up. The aroma of sautéed onions mixed with fresh herbs fills your kitchen, beckoning everyone to gather around the table.
These scrumptious salmon cakes not only satisfy your taste buds but also evoke warm memories of family dinners and beach picnics. Picture a sunny afternoon where laughter dances in the air, and these flavorful bites become the star of the show, perfect for any occasion from casual lunches to festive gatherings.
Why You'll Love This Recipe
- Salmon cakes with canned salmon offer a hassle-free preparation that fits perfectly into busy schedules
- They burst with fresh flavors that even picky eaters will adore
- These beauties can easily be dressed up or down, making them suitable for any event
- Their vibrant appearance is sure to impress at dinner parties or casual get-togethers
I still remember the first time I served these delightful morsels at a family gathering; my cousin couldn’t stop raving about them!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Canned Salmon: Opt for high-quality canned salmon for better flavor; check for boneless varieties for easier eating.
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Breadcrumbs: Use plain or seasoned breadcrumbs; they help bind the mixture while adding a satisfying crunch.
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Eggs: Two large eggs are essential for binding everything together; make sure they are at room temperature.
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Fresh Herbs: Dill or parsley add vibrant flavor; feel free to mix in whatever you have on hand.
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Onion: Finely chopped onion brings sweetness; sauté until translucent for best results.
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Lemon Juice: Freshly squeezed lemon juice brightens the flavor profile; don’t skip this step!
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Cooking Oil: Use vegetable oil or olive oil for frying; each gives a slightly different taste and texture.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Ingredients: Start by gathering all your ingredients and chopping your onion and herbs finely. This will streamline your cooking process and ensure everything mixes well.
Sauté the Onion: Heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion and cook until it becomes soft and translucent, releasing its sweet aroma into your kitchen.
Mix Everything Up: In a large bowl, combine canned salmon (drained), sautéed onions, breadcrumbs, eggs, herbs, lemon juice, salt, and pepper. Mix gently until just combined; avoid overmixing to keep those lovely textures.
Form Patties: With your hands (or an ice cream scoop if you’re fancy), shape the mixture into small patties about 2-3 inches wide. Place them on a plate lined with parchment paper to prevent sticking.
Cook Those Cakes!: Heat more oil in your skillet over medium-high heat. Once hot, carefully place patties in the pan without overcrowding them. Fry until golden brown on one side (about 4–5 minutes), then flip gently and cook for another 3-4 minutes.
Savor Your Creation!: Once beautifully browned on both sides, remove from heat and drain excess oil on paper towels. Serve warm with fresh lemon wedges or your favorite dipping sauce!
Now that you know how to create these mouthwatering salmon cakes with canned salmon, it’s time to bring everyone together for a delicious meal that’s sure to spark smiles! Enjoy sharing this recipe as much as you’ll enjoy eating it!
You Must Know
- These salmon cakes with canned salmon are quick, delicious, and perfect for a busy weeknight
- The crispy exterior gives way to a flavorful and moist interior
- They’re not just easy to prepare; they can also be served as an appetizer or a main course, making them incredibly versatile
Perfecting the Cooking Process
Start by draining the canned salmon well to avoid soggy cakes. Mix all ingredients thoroughly before shaping them into patties. Cook on medium heat until golden brown, flipping carefully to maintain their shape.
Add Your Touch
Feel free to swap breadcrumbs for crushed crackers or add fresh herbs like dill for extra flavor. A dash of hot sauce or a sprinkle of cheese can elevate these cakes even further.
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, ensuring they retain their crispy texture.
Chef's Helpful Tips
- To ensure the best flavor, use high-quality canned salmon; it really makes a difference in taste
- Avoid overcrowding the pan while frying to achieve that perfect golden crust
- Letting the mixture chill for about 30 minutes helps the patties hold their shape better when cooking
I still remember the first time I made these salmon cakes. My friends devoured them in minutes, begging for the recipe, which made my heart swell with pride!
FAQ
Can I freeze salmon cakes with canned salmon?
Yes, you can freeze them before cooking for later use without losing taste or texture.
What can I serve with salmon cakes?
These delicious cakes pair well with tartar sauce or a fresh green salad.
How do I know when my salmon cakes are done?
They should be golden brown on both sides and firm to the touch when fully cooked.
Delightful Salmon Cakes with Canned Salmon
- Total Time: 30 minutes
- Yield: Approximately 8 servings 1x
Description
Experience the joy of homemade salmon cakes that are crispy on the outside and bursting with flavor on the inside. These easy-to-make patties combine canned salmon, fresh herbs, and aromatic sautéed onions for a dish that evokes warm memories of family gatherings. Perfect as a light meal or appetizer, these salmon cakes will have everyone asking for seconds!
Ingredients
- 1 (14.75 oz) can high-quality boneless salmon, drained
- 1 cup plain breadcrumbs
- 2 large eggs, room temperature
- 1/4 cup fresh dill or parsley, finely chopped
- 1/2 medium onion, finely chopped
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp vegetable oil for frying
- Salt and pepper to taste
Instructions
- Prepare your ingredients by finely chopping the onion and herbs.
- Sauté the chopped onion in a skillet with 1 tablespoon of oil over medium heat until soft and translucent.
- In a large bowl, mix together the drained salmon, sautéed onions, breadcrumbs, eggs, herbs, lemon juice, salt, and pepper until just combined.
- Shape the mixture into small patties about 2-3 inches wide and place them on a parchment-lined plate.
- Heat additional oil in the skillet over medium-high heat. Fry the patties in batches until golden brown (about 4-5 minutes per side), being careful not to overcrowd the pan.
- Drain excess oil on paper towels and serve warm with lemon wedges or your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake (45g)
- Calories: 145
- Sugar: 0g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 87mg
