The aroma of crispy salmon cakes wafting through your kitchen is enough to make anyone weak in the knees. Imagine biting into a golden-brown exterior only to discover a tender, flavorful center bursting with savory goodness. They’re like little flavor bombs that make your taste buds sing!
I remember the first time I made these delightful salmon cakes with canned salmon — my friends thought I had transformed into a culinary genius overnight. The truth? I just followed my simple recipe and added a sprinkle of love (and maybe a dash of garlic). Perfect for family dinners or casual get-togethers, these cakes are bound to impress everyone at your table.
Why You'll Love This Recipe
- These scrumptious salmon cakes are incredibly easy to whip up and require minimal prep time
- They boast a mouthwatering flavor profile thanks to fresh herbs and spices
- Their beautiful golden color makes them an eye-catching dish on any table
- Versatile enough to serve as an appetizer or main course for any occasion
Sharing these delightful treats at parties leads to smiles and compliments from guests who can’t believe how delicious they are!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Salmon: Opt for wild-caught if possible for better flavor; check for bones if you prefer smooth texture.
- Breadcrumbs: Use plain or seasoned breadcrumbs; they help bind the mixture while adding crunch.
- Eggs: Two large eggs act as the binder; they keep everything together while adding richness.
- Fresh Herbs: Chopped parsley or dill gives freshness; don’t skimp on this for maximum flavor.
- Mayonnaise: A couple of tablespoons add creaminess; it also enhances the overall flavor profile.
For seasoning:
- Lemon Juice: A splash brightens the flavors; use fresh juice if you can squeeze it!
- Garlic Powder: It adds depth without overwhelming; adjust according to your taste preference.
- Salt and Pepper: Essential seasonings that enhance all ingredients; be generous but not overboard!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Workstation: Gather all ingredients and tools you’ll need — mixing bowls, measuring cups, and nonstick frying pan are essential.
Mix the Base Ingredients: In a large bowl, combine drained canned salmon, breadcrumbs, eggs, chopped herbs, mayonnaise, lemon juice, garlic powder, salt and pepper. Mix gently using a fork until well combined.
Shape Your Cakes: Grab a handful of the mixture and form patties about 3 inches wide. Ensure they’re compact enough to hold together during cooking.
Heat Up Your Pan: Pour a tablespoon of oil into your frying pan over medium heat. Wait until it shimmers to ensure even cooking.
Cook Until Golden Brown: Place patties in the pan without overcrowding. Fry for 4-5 minutes on each side until golden brown and crispy.
Savor the Moment!: Once cooked through and beautifully browned on both sides, remove from heat and let them rest briefly before serving warm. Enjoy every bite!
These steps will guide you effortlessly through creating tasty salmon cakes with canned salmon that everyone will enjoy!
You Must Know
- These salmon cakes with canned salmon are not just quick to prepare; they’re also delicious and budget-friendly
- The crispy exterior combined with a tender inside creates a delightful texture
- Plus, you can whip them up for dinner in under 30 minutes
Perfecting the Cooking Process
To make the best salmon cakes, start by mixing ingredients in one bowl while heating oil in another. Form patties before frying them until golden brown, ensuring even cooking throughout.
Add Your Touch
Feel free to swap out canned salmon for tuna or add fresh herbs like dill. You can also experiment with spices such as paprika or cayenne for an extra kick!
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 to maintain crispiness.
Chef's Helpful Tips
- To ensure your salmon cakes hold together, use cold ingredients and don’t skip the chilling time
- A splash of lemon juice brightens the flavor beautifully
- Serve them with tartar sauce or a zesty aioli for an extra flavor boost!
Making these salmon cakes with canned salmon brings back memories of family gatherings where everyone raved about my cooking skills, even if it was just making delicious patties!
FAQ
Can I use fresh salmon instead of canned?
Yes, fresh salmon works great but requires more preparation and cooking time.
How can I make these gluten-free?
Substitute breadcrumbs with gluten-free alternatives like almond flour or crushed rice crackers.
What’s the best way to serve salmon cakes?
Serve them warm with a side salad or on a bun as a tasty sandwich!
Delicious Salmon Cakes with Canned Salmon
- Total Time: 20 minutes
- Yield: Serves 4
Description
Savor these easy-to-make salmon cakes, crispy on the outside and tender inside, perfect for quick dinners or delightful appetizers.
Ingredients
- 1 can (14.75 oz) wild-caught salmon, drained
- 1 cup breadcrumbs
- 2 large eggs
- ¼ cup fresh parsley or dill, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Gather your ingredients and tools—mixing bowl, measuring cups, and nonstick frying pan.
- In a large bowl, mix the drained salmon, breadcrumbs, eggs, herbs, mayonnaise, lemon juice, garlic powder, salt, and pepper until well combined.
- Form the mixture into patties about 3 inches wide.
- Heat a tablespoon of oil in a nonstick frying pan over medium heat until shimmering.
- Fry the patties in the pan for 4-5 minutes on each side until golden brown and crispy.
- Remove from heat and let rest briefly before serving warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg
