Crispy Salmon Cakes with Canned Salmon – Easy & Delicious

Salmon cakes with canned salmon are a delightful culinary creation that brings together the flavors of the sea in a way that’s both comforting and satisfying. Imagine sinking your teeth into crispy, golden patties bursting with savory goodness while the aroma wafts through your kitchen like a warm hug from your favorite aunt.

I remember the first time I made salmon cakes with canned salmon; it was a rainy Sunday afternoon, and the scent of sautéed onions filled my home. My family gathered around the table, eagerly awaiting my creations, and they didn’t disappoint! The joyous laughter and satisfied sighs are moments I cherish every time I whip up this dish.

I still laugh when I think about that first batch of salmon cakes; my dog nearly knocked over my plate trying to snag a bite!

Essential Ingredients

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

• Canned Salmon: Choose high-quality canned salmon for the best flavor; it should ideally be wild-caught.

• Breadcrumbs: Use plain or seasoned breadcrumbs to help bind the mixture; panko gives an extra crunch.

• Eggs: Fresh eggs act as a binder; they help hold everything together while adding richness.

• Onion: Finely chopped onion adds sweetness and depth; sautéing them brings out their natural flavors.

• Dill: Fresh dill heightens the dish’s flavor profile; if you can’t find fresh, dried works too.

• Lemon Juice: A splash of lemon juice brightens up the flavors and enhances the overall freshness.

• Cooking Oil: Use olive oil or vegetable oil for frying; both will give you that perfect crispy texture.

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

Let’s Make it Together

Sauté Onions Until Translucent: Heat a drizzle of oil in a skillet over medium heat. Add finely chopped onions and cook until they’re soft and fragrant, about 5 minutes.

Combine Ingredients in a Bowl: In a large mixing bowl, combine drained canned salmon, sautéed onions, breadcrumbs, eggs, dill, lemon juice, salt, and pepper. Mix until everything is well incorporated.

Form Salmon Cakes: Using your hands (don’t be shy!), shape the mixture into patties about 1 inch thick. Place them on a plate lined with parchment paper for easy transfer later.

Fry Until Golden Brown: Heat oil in a skillet over medium heat. Carefully add patties to the hot oil and fry until golden brown on both sides—about 4-5 minutes per side.

Drain on Paper Towels: Once cooked through and crispy on the outside, transfer your beautiful salmon cakes onto paper towels to drain excess oil before serving.

Enjoy these tasty salmon cakes with canned salmon warm from the skillet alongside a zesty dip or salad!

Now that you’ve mastered this delightful recipe for salmon cakes with canned salmon, get ready for rave reviews from friends and family alike!

Perfecting the Cooking Process

Start by mixing the ingredients thoroughly, then shape into patties before frying them in a hot skillet. This ensures even cooking and a crispy exterior.

Add Your Touch

Feel free to swap canned salmon for tuna or add herbs like dill or parsley for extra flavor. Zesty lemon juice can brighten the dish beautifully.

Storing & Reheating

Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat them in a skillet for maximum crispiness.

There was that time I made salmon cakes for a potluck, and they disappeared faster than my cousin could say, “Are there any left?” It was a proud moment!

FAQ

Can I use fresh salmon instead of canned?

Yes, fresh salmon works well; just ensure it’s properly cooked and flaked.

How do I prevent my salmon cakes from falling apart?

Make sure your mixture is balanced with enough binding ingredients like breadcrumbs or eggs.

What can I serve with salmon cakes?

Serve them with tartar sauce, a fresh salad, or on a toasted bun for a delightful meal.

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Delicious Salmon Cakes with Canned Salmon

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• Author: Tiffani Brooks
• Total Time: 25 minutes
• Yield: Approximately 6 servings 1x

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Description

Enjoy the delightful taste of homemade salmon cakes made with canned salmon! These crispy, golden patties are packed with flavor and come together in no time, making them perfect for a weeknight dinner or a crowd-pleasing appetizer for your next gathering. With a blend of savory herbs and spices, these salmon cakes are sure to impress your family and friends!

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Ingredients

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• 1 (14.75 oz) can of high-quality wild-caught salmon, drained
• 1/2 cup plain or seasoned breadcrumbs (or panko for extra crunch)
• 1 large egg
• 1/2 cup finely chopped onion
• 2 tbsp fresh dill (or 1 tbsp dried dill)
• 1 tbsp lemon juice
• Salt and pepper to taste
• 3 tbsp olive oil or vegetable oil for frying

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Instructions

1. Sauté onions in a skillet over medium heat with a drizzle of oil until translucent, about 5 minutes.
2. In a large bowl, mix the drained salmon, sautéed onions, breadcrumbs, egg, dill, lemon juice, salt, and pepper until well combined.
3. Shape the mixture into patties about 1 inch thick and place on a parchment-lined plate.
4. Heat oil in the skillet over medium heat and fry the patties until golden brown on each side (about 4-5 minutes).
5. Drain on paper towels before serving.

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

Nutrition

• Serving Size: 1 cake pop (45g)
• Calories: 135
• Sugar: 0g
• Sodium: 210mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 0.5g
• Protein: 10g
• Cholesterol: 60mg