Delicious Salmon Cakes with Canned Salmon Recipe

When I think about comfort food, salmon cakes with canned salmon bring back memories of cozy family dinners. The delightful aroma of crispy cakes sizzling in the pan fills the kitchen, promising a flavor explosion that dances on your taste buds. Imagine biting into a golden-brown cake, its tender interior bursting with zesty lemon and fresh herbs, making every bite both satisfying and uplifting.

I discovered this recipe during a particularly rainy week when takeout felt too easy. With just a few pantry staples and a can of salmon, I whipped up these marvelous cakes. Fast forward to now, they’ve become a staple in my home for casual gatherings and quick weeknight dinners. Who doesn’t love an easy recipe that impresses guests? Trust me, once you make these salmon cakes, you’ll find yourself making them again and again!

Sharing these delicious salmon cakes with friends always brings smiles and compliments at the dinner table.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Salmon: Opt for high-quality canned salmon; it should smell fresh and not fishy.

• Breadcrumbs: Use panko for extra crunch or traditional breadcrumbs for a softer texture.

• Fresh Herbs: Parsley or dill add brightness; ensure they’re finely chopped for even distribution.

• Lemon Zest: Freshly grated zest enhances flavor; avoid bottled versions for better taste.

• Eggs: Large eggs help bind the mixture together; use room temperature eggs for best results.

• Mayonnaise: Adds creaminess; opt for homemade or your favorite brand for the best flavor.

• Cooking Oil: Olive oil or vegetable oil is great for frying; choose based on your preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by draining the canned salmon thoroughly; you want to remove excess moisture to achieve crispiness. In a bowl, flake the salmon with a fork until it’s in small pieces.

Mixing It Up: In another bowl, combine the flaked salmon with breadcrumbs, fresh herbs, lemon zest, mayonnaise, and beaten eggs. Stir until everything is well blended but don’t overmix; you want those lovely textures preserved.

Shape Your Cakes: Grab about 1/4 cup of the mixture and form it into patties—aim for about 1 inch thick. If your mixture feels too wet, sprinkle in more breadcrumbs until it holds together nicely.

Heat Things Up!: In a large skillet over medium heat, add your oil and allow it to warm up until shimmering but not smoking—around 3-4 minutes works well.

Fry Until Golden Brown: Place the patties in the skillet without overcrowding; cook in batches if necessary. Fry each side for about 4-5 minutes or until they turn golden brown and crispy—your kitchen will smell divine!

Savor & Serve!: Once cooked through, transfer the salmon cakes onto paper towels to absorb excess oil. Serve hot with tartar sauce or lemon wedges to enhance that delightful flavor!

Now that you have mastered these scrumptious salmon cakes with canned salmon, get ready to impress your friends and family!

Perfecting the Cooking Process

Start by mixing your ingredients in a bowl before shaping the cakes. Then, heat your pan while forming them for seamless cooking.

Add Your Touch

Feel free to swap canned salmon with tuna or add herbs like dill or parsley for a fresh twist.

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.

One time, I made these salmon cakes for a family dinner, and they disappeared faster than a magician’s rabbit! Everyone raved about how flavorful they were, and I secretly felt like a kitchen rock star.

FAQ

Can I use fresh salmon instead of canned salmon?

Yes, but ensure it is cooked and flaked before mixing into cakes.

How do I make my salmon cakes spicier?

Add diced jalapeños or a dash of hot sauce to the mixture for extra heat.

What should I serve with my salmon cakes?

These delightful cakes pair wonderfully with tartar sauce or a fresh salad on the side.

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Deliciously Crispy Salmon Cakes

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• Author: Maria Del
• Total Time: 25 minutes
• Yield: Approximately 6 servings 1x

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Description

Enjoy the comforting taste of homemade salmon cakes made with canned salmon. These crispy delights are packed with zesty lemon, fresh herbs, and a satisfying crunch, making them perfect for family dinners or casual gatherings. Easy to prepare and quick to cook, these salmon cakes will become a staple in your kitchen. Serve them as appetizers or alongside a fresh salad for a complete meal.

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Ingredients

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• 1 (14.75 oz) can of high-quality salmon, drained and flaked
• 1 cup panko breadcrumbs (or traditional breadcrumbs)
• ¼ cup fresh parsley or dill, finely chopped
• Zest of 1 lemon
• 2 large eggs, beaten
• ¼ cup mayonnaise
• 2 tablespoons olive oil (for frying)

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Instructions

1. Prep Your Ingredients: Drain the canned salmon thoroughly and flake it into small pieces.
2. Mix Ingredients: In a bowl, combine the flaked salmon, breadcrumbs, chopped herbs, lemon zest, mayonnaise, and beaten eggs. Stir gently until well mixed.
3. Shape Cakes: Form the mixture into patties about 1 inch thick. If too wet, add more breadcrumbs until firm.
4. Cook: Heat oil in a skillet over medium heat. Once shimmering, add patties without overcrowding. Fry for 4-5 minutes on each side until golden brown.
5. Serve: Transfer cooked cakes to paper towels to drain excess oil; serve hot with tartar sauce or lemon wedges.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 cake pop (45g)
• Calories: 160
• Sugar: 0g
• Sodium: 240mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 45mg