Salmon cakes with canned salmon recipe are like little golden bites of ocean magic, bursting with savory goodness and a hint of nostalgia. The crispy exterior gives way to a tender, flavorful interior that will have you reaching for seconds before you can even say, “Where’s the tartar sauce?” Imagine the aroma wafting through your kitchen as they sizzle in the pan – it’s a symphony of seafood and spices that promises to delight your taste buds.
I remember the first time I made these delightful little patties. My family gathered around the dinner table, eyes wide with anticipation. With one bite, I was transported back to my grandmother’s kitchen, where she would whip up her famous salmon cakes on busy weeknights. Perfect for a cozy family dinner or a casual gathering with friends, these cakes will turn any meal into a celebration of flavors.
Why You'll Love This Recipe
- These salmon cakes are quick to prepare and full of flavor, making them a go-to weeknight meal
- They’re visually appealing with their golden-brown crusts, perfect for impressing guests
- Plus, you can customize them with various herbs and spices based on what you have on hand
- Enjoy them as an appetizer or main dish; the versatility is endless!
Every time I serve these salmon cakes, my friends rave about them and always ask for seconds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Canned Salmon: Choose high-quality canned salmon for better flavor; wild-caught varieties often taste best.
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Breadcrumbs: Use fresh or panko breadcrumbs to achieve that perfect crispy texture.
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Eggs: One large egg serves as a binder; make sure it’s at room temperature for better mixing.
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Green Onions: Chopped green onions add freshness; feel free to substitute with shallots if preferred.
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Lemon Zest: A teaspoon of lemon zest brightens up the flavors; don’t skip this step!
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Dijon Mustard: Adds a tangy kick; adjust the amount according to your taste preference.
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Seasoning: Salt and pepper are essential; also consider adding paprika or dill for extra flavor.
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Oil for frying: Olive oil or vegetable oil works well; ensure it’s hot enough to achieve golden brown perfection.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Ingredients: Start by gathering all your ingredients on the counter. Open the canned salmon and drain it thoroughly to remove excess moisture.
Mix It Up: In a large bowl, combine the drained salmon, breadcrumbs, eggs, chopped green onions, lemon zest, Dijon mustard, salt, and pepper. Stir until everything is well incorporated.
Scoop and Shape: Using your hands (get ready for some messy fun), scoop about ¼ cup of mixture and shape it into patties. Aim for about 1-inch thickness to ensure even cooking.
Heat That Oil: In a large skillet over medium heat, warm about 2 tablespoons of oil until shimmering. You’ll know it’s ready when you hear that satisfying sizzle as you drop in a patty!
Fry Until Golden: Carefully place the salmon cakes in the skillet without overcrowding them. Fry each side for about 4-5 minutes or until they turn golden brown and crispy.
Serve Warm: Once cooked through, transfer your beautiful salmon cakes onto paper towels to drain excess oil. Serve immediately with tartar sauce or lemon wedges for dipping!
Enjoy creating these delightful little patties that are sure to impress everyone around your table!
You Must Know
- This salmon cakes with canned salmon recipe is a game-changer for quick dinners
- The delightful aroma of frying cakes fills your kitchen, making it feel cozy and inviting
- Plus, they’re crispy on the outside and tender inside – an irresistible combination!
Perfecting the Cooking Process
Start by mixing all ingredients in a bowl, then form patties. Heat oil in a skillet and fry until golden brown, flipping halfway through for even cooking.
Add Your Touch
Feel free to swap canned salmon for tuna or add fresh herbs like dill or parsley to amp up the flavor.
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 for best results.
Chef's Helpful Tips
- Ensure you use well-drained canned salmon to avoid soggy cakes
- Mixing in breadcrumbs helps bind everything together and gives a nice texture
- Don’t skip chilling the patties before frying; this helps them hold shape beautifully
Memories of my first attempt at this recipe flood back – I was nervously serving these to friends, and their delighted faces made me realize I had struck culinary gold.
FAQ
Can I use fresh salmon instead of canned?
Yes, but ensure it’s cooked properly before mixing into the batter.
How do I make these gluten-free?
Substitute regular breadcrumbs with gluten-free options like almond flour or gluten-free breadcrumbs.
What can I serve with salmon cakes?
A side salad or tartar sauce pairs beautifully, adding freshness and creaminess.
Salmon Cakes with Canned Salmon
- Total Time: 25 minutes
- Yield: About 6 servings 1x
Description
Salmon cakes made with canned salmon are a quick and delicious meal option that brings the taste of the ocean to your dining table. With a crispy exterior and tender interior, these savory cakes are perfect for weeknight dinners or casual gatherings. Pair them with tartar sauce or lemon wedges to elevate their flavor. This easy recipe is not only nostalgic but also versatile, allowing you to customize it with your favorite herbs and spices.
Ingredients
- 1 (14.75 oz) can high-quality canned salmon, drained
- 1 cup fresh breadcrumbs or panko
- 1 large egg, room temperature
- 1/4 cup chopped green onions
- 1 tsp lemon zest
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Oil for frying (about 2 tbsp)
Instructions
- In a large bowl, combine drained salmon, breadcrumbs, egg, green onions, lemon zest, Dijon mustard, salt, and pepper. Mix well.
- Shape the mixture into patties about 1-inch thick.
- Heat oil in a skillet over medium heat until shimmering.
- Fry patties for 4-5 minutes on each side until golden brown and crispy.
- Drain on paper towels and serve warm with tartar sauce or lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 0g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg
