Delicious Salmon Cakes with Canned Salmon Recipe

Recipe By:
Rosy Ranera
Updated:

There’s something incredibly satisfying about the aroma of salmon wafting through your kitchen, mingling with spices and breadcrumbs to create a symphony of flavor. Imagine crispy, golden-brown salmon cakes with a hint of zest and an explosion of taste that dances on your palate. Now, let’s talk about the magic of making these Salmon Cakes with Canned Salmon. It’s like turning your kitchen into a five-star restaurant without needing a degree in culinary arts.

If you’re anything like me, you’ve had those days when cooking feels more like a chore than a joy. But fear not! These delightful cakes are the perfect solution for busy weeknights or casual gatherings. They bring together simplicity and scrumptiousness in a way that will make you want to whip them up every chance you get.

Why You'll Love This Recipe

  • These Salmon Cakes are quick and easy to whip up, making dinner prep a breeze.
  • The flavor is out of this world, with savory notes that complement the flaky salmon perfectly.
  • Their golden appearance makes them irresistible on any plate, and they can be served as an appetizer or main dish for versatile dining options.

Ingredients for Salmon Cakes with Canned Salmon

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

  • Canned Salmon: Look for high-quality canned salmon; it’s the star of the show and should be boneless and skinless for ease.

  • Breadcrumbs: Regular or Panko breadcrumbs work well; they give the cakes a lovely crunch that contrasts beautifully with the tender salmon.

  • Eggs: You’ll need one or two eggs to bind everything together—think of them as the glue holding your culinary masterpiece.

  • Green Onions: Chopped finely, these add a fresh zing to each bite; they’re like tiny flavor ninjas!

  • Dijon Mustard: A spoonful brings depth and tanginess; it’s like a secret weapon in your flavor arsenal.

  • Lemon Juice: Freshly squeezed lemon juice brightens up the flavors; it’s like sunshine in your mouth!

For seasoning:

  • Salt and Pepper: To taste; don’t skimp—seasoning is essential for elevating all those wonderful flavors.

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

Recipe preparation for Salmon Cakes with Canned Salmon

How to Make Salmon Cakes with Canned Salmon

Follow these simple steps to prepare this delicious dish:

Step 1: Gather Your Ingredients

Before diving into cooking, gather all your ingredients. This ensures you won’t be running around like a headless chicken halfway through mixing!

Step 2: Preheat Your Cooking Surface

Preheat your oven to 375°F (190°C) if you’re baking or heat some oil in a skillet over medium heat if you prefer pan-frying. This step is crucial because we want those cakes crispy!

Step 3: Mix It Up

In a large bowl, combine the canned salmon (drained), breadcrumbs, eggs, green onions, Dijon mustard, lemon juice, salt, and pepper. Use a fork or your hands—don’t be shy! Get messy; it’s part of the fun!

Step 4: Shape Those Cakes

Form mixture into patties about two inches wide and one inch thick. Think of them as mini fishy frisbees ready to hit the skillet!

Step 5: Cook Until Golden

If baking, place patties on a lined baking sheet and bake for about 20-25 minutes until they’re golden brown. If frying, cook each side for about four minutes until crispy and browned.

Step 6: Serve ‘Em Up!

Transfer to plates and serve warm with tartar sauce or lemon wedges. Watch as everyone dives in—these cakes are sure to steal the show!

Creating Salmon Cakes with Canned Salmon isn’t just about food; it’s an experience filled with laughter, memories, and maybe even some playful mess along the way. So grab your apron (and perhaps some extra napkins), because these little patties are bound to become a new family favorite!

You Must Know

  • Salmon cakes with canned salmon are a delightful and easy dish that brings the taste of the ocean to your kitchen.
  • They are perfect for busy weeknights or casual gatherings, offering flavor and comfort in every bite.
  • With just a few ingredients, you can whip up a meal that dazzles!

Perfecting the Cooking Process

Start by mixing the canned salmon with breadcrumbs and seasonings. Form patties, then heat oil in a pan. Sear the cakes until golden brown on both sides for a deliciously crispy exterior while ensuring they’re cooked through.

Add Your Touch

Feel free to swap out the breadcrumbs for crushed crackers or add diced vegetables like bell peppers for extra crunch. Experiment with spices like Old Bay or fresh herbs to create your signature flavor in these salmon cakes with canned salmon!

Storing & Reheating

Store leftover salmon cakes in an airtight container in the refrigerator for up to three days. To reheat, warm them in a skillet over medium heat until heated through, ensuring they retain their crispiness.

Chef's Helpful Tips

  • For perfectly textured salmon cakes, don’t skip chilling them in the fridge before cooking; it helps them hold together well.
  • Also, always check for bones in canned salmon; nobody wants a surprise!
  • Lastly, use panko breadcrumbs for an extra crispy finish.

Sharing a memorable moment when I served these salmon cakes at a family gathering brings me joy. My uncle’s eyes lit up when he took his first bite—he declared them better than any restaurant version!

FAQs:

What are Salmon Cakes with Canned Salmon?

Salmon cakes with canned salmon are delicious patties made primarily from canned salmon, breadcrumbs, eggs, and various seasonings. They provide a quick and easy way to enjoy the flavors of salmon without needing fresh fish. The canned version is not only convenient but also budget-friendly. You can customize these cakes by adding herbs, spices, or vegetables according to your preferences.

How do I store leftover Salmon Cakes with Canned Salmon?

To store leftover salmon cakes with canned salmon, allow them to cool completely before placing them in an airtight container. Refrigerate the cakes for up to three days. If you want to keep them longer, consider freezing the uncooked or cooked cakes. Wrap each cake individually in plastic wrap before placing them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before cooking or reheating.

Can I make Salmon Cakes with Canned Salmon gluten-free?

Yes, you can easily make salmon cakes with canned salmon gluten-free. Simply substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure that any additional ingredients you use, such as sauces or seasonings, are also gluten-free. This way, you can enjoy tasty salmon cakes while adhering to a gluten-free diet.

What sides pair well with Salmon Cakes with Canned Salmon?

Salmon cakes with canned salmon pair wonderfully with a variety of sides. Consider serving them alongside a fresh salad for a light meal or roasted vegetables for added flavor and nutrients. You can also serve them with tartar sauce, lemon wedges, or a creamy dill sauce for dipping. These sides enhance the overall dining experience and complement the rich taste of the tuna cakes.

Conclusion for Salmon Cakes with Canned Salmon:

In summary, salmon cakes with canned salmon offer a quick and tasty meal option that is both easy to prepare and budget-friendly. With simple ingredients and customizable options, they cater to various dietary preferences. Whether you enjoy them as a main dish or a snack, these savory patties are sure to impress family and friends alike. Don’t forget to try different side dishes and sauces to elevate your meal experience!

Print

Salmon Cakes with Canned Salmon

Salmon Cakes with Canned Salmon are a quick and delicious way to enjoy the flavors of the ocean without the hassle of fresh fish. These easy-to-make, crispy patties combine tender canned salmon with zesty lemon and fresh green onions, making them perfect for busy weeknights or casual gatherings. Whether served as an appetizer or main course, these flavorful cakes are sure to impress your family and friends!

  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking/Pan-frying
  • Cuisine: American

Ingredients

Scale
  • 1 can (14.75 oz) boneless, skinless canned salmon, drained
  • 1 cup Panko breadcrumbs
  • 2 large eggs
  • 2 green onions, finely chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice (freshly squeezed)
  • Salt and pepper to taste
  • Olive oil for frying

Instructions

  1. Gather all ingredients before starting to cook.
  2. Preheat your oven to 375°F (190°C) for baking or heat olive oil in a skillet over medium heat if pan-frying.
  3. In a large bowl, mix the drained salmon, Panko breadcrumbs, eggs, green onions, Dijon mustard, lemon juice, salt, and pepper until well combined.
  4. Form the mixture into patties about 2 inches wide and 1 inch thick.
  5. Bake for 20-25 minutes or pan-fry for about 4 minutes on each side until golden brown.
  6. Serve warm with tartar sauce or lemon wedges.

Nutrition

  • Serving Size: 1 serving
  • Calories: 175
  • Sugar: 0g
  • Sodium: 350mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 70mg

Keywords: For extra flavor variations, consider adding diced bell peppers or spices like Old Bay seasoning. Chill the patties in the fridge for about 30 minutes before cooking to help them hold together better.

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