When the aroma of freshly cooked salmon cakes with canned salmon fills your kitchen, it’s like a warm hug for your senses. Imagine crispy edges giving way to tender, flaky centers bursting with flavor. Each bite is a delightful combination of savory and slightly sweet notes, making them an irresistible treat for any occasion. These little gems are perfect for brunch gatherings, cozy dinners, or even quick weeknight meals.
Every time I whip up these salmon cakes, I’m transported back to my grandma’s kitchen, where the laughter and warmth blended with delicious food. She would always say that the secret ingredient was love – but I swear it was her generous dollops of creamy tartar sauce. These salmon cakes are not just a recipe; they’re a nostalgia trip that brings family together around the table.
Why You'll Love This Recipe
- These flavorful salmon cakes are incredibly easy to prepare, making them perfect for busy nights
- The crispy exterior contrasts beautifully with the moist interior, creating a delightful texture
- With their vibrant colors and appealing presentation, they’ll impress anyone at your dining table
- Plus, they adapt easily to whatever ingredients you have on hand, allowing for creativity in every bite
There’s nothing quite as heartwarming as seeing my friends’ faces light up when they take that first bite of my salmon cakes. The smiles and delight make every effort worth it.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Canned Salmon: Opt for wild-caught salmon if possible; it adds superior flavor and better texture.
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Breadcrumbs: Use plain or seasoned breadcrumbs to bind the mixture while adding texture.
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Eggs: Fresh eggs help to hold everything together and add richness.
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Green Onions: Chopped finely, they offer a mild onion flavor and lovely color contrast.
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Dijon Mustard: Adds a tangy kick that elevates the overall taste of the cakes.
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Lemon Juice: A splash brightens up the flavors and balances out richness.
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Olive Oil: For frying; choose extra virgin for added flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Mixture: In a mixing bowl, combine drained canned salmon, breadcrumbs, chopped green onions, eggs, Dijon mustard, lemon juice, salt, and pepper until well mixed. You want it cohesive but not overly mashed; some chunks add texture.
Form the Cakes: Using your hands (and maybe some culinary magic), form small patties about 3 inches in diameter. Ensure they’re compact enough to hold together while cooking but not too dense.
Heat the Pan: In a large skillet over medium heat, add olive oil until shimmering but not smoking—about 2 tablespoons should do. You want enough oil to create a crispy crust without deep-frying.
Cook Until Golden Brown: Carefully place the formed patties in the hot skillet without crowding them. Cook each side for about 4-5 minutes until they are golden brown and crispy—don’t flip too soon or they’ll fall apart!
Drain and Serve: Transfer cooked salmon cakes onto paper towels to drain excess oil while you cook any remaining batches. Serve warm with your favorite dipping sauce or a squeeze of fresh lemon juice.
Enjoying homemade salmon cakes is like giving yourself permission to indulge in comfort food that’s also healthy! They’re perfect served alongside a crisp salad or tucked into a warm bun as sliders.
Cooking these delicious salmon cakes with canned salmon truly brings so much joy—not just from eating but from gathering loved ones around delicious food!
You Must Know
- Salmon cakes with canned salmon are a quick and delightful meal solution
- They combine convenience with flavor, making them perfect for busy weeknights
- The crispy exterior and tender inside create a mouthwatering experience that will have everyone asking for seconds
Perfecting the Cooking Process
Sauté onions and garlic first to enhance their flavors, then mix with the salmon before forming patties. This ensures a harmonious blend that enhances every bite.
Add Your Touch
Experiment with herbs like dill or parsley, or add diced veggies for extra crunch and color. Personalizing your salmon cakes makes them uniquely yours.
Storing & Reheating
Store cooked salmon cakes in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat for crispiness.
Chef's Helpful Tips
- Always drain canned salmon well to avoid soggy cakes; moisture is not your friend here
- Chill formed patties for 30 minutes before cooking to help them hold their shape better
- Consider adding breadcrumbs for extra texture and binding
Creating salmon cakes has been a staple in my kitchen since I was a kid. My mom’s version, always accompanied by homemade tartar sauce, brought the family together every Friday night.
FAQ
What types of canned salmon work best?
Use pink or red canned salmon for optimal taste and texture in your cakes.
Can I freeze salmon cakes?
Yes, freeze uncooked patties between layers of parchment paper for easy meal prep later.
How can I make these gluten-free?
Substitute regular breadcrumbs with gluten-free varieties or crushed cornflakes as a binder.
Crispy Salmon Cakes
- Total Time: 35 minutes
- Yield: Approximately 6 servings 1x
Description
Salmon cakes made with canned salmon are a delightful and easy-to-prepare dish that brings comfort and flavor to your table. With a crispy exterior and moist, flaky interior, these savory patties are perfect for any occasion—whether it’s brunch, dinner, or a quick weeknight meal. Enhanced with fresh ingredients and served with your favorite dipping sauce, they promise to be a hit with family and friends alike.
Ingredients
- 1 (14.75 oz) can wild-caught salmon, drained
- 1 cup plain breadcrumbs
- 2 large eggs
- ¼ cup green onions, finely chopped
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp olive oil (for frying)
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine the drained canned salmon, breadcrumbs, green onions, eggs, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined but retain some texture.
- Form small patties about 3 inches in diameter.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Cook the patties for about 4-5 minutes on each side until golden brown and crispy. Avoid flipping too soon.
- Drain on paper towels before serving warm with your choice of dipping sauce or fresh lemon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 136
- Sugar: 0g
- Sodium: 287mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 62mg
