There’s something undeniably delightful about the aroma of salmon cakes with canned salmon sizzling in a hot pan. Imagine that crispy exterior giving way to a tender, flaky center, all while your kitchen fills with a warm, buttery scent. These little bites of joy are not just food; they’re memories waiting to happen.
I can still remember the first time I made these for friends on a lazy Sunday brunch. Their delighted faces as they took their first bite? Priceless! Perfect for beach picnics or cozy family dinners, these salmon cakes promise a burst of flavor that will leave everyone coming back for seconds.
Why You'll Love This Recipe
- These salmon cakes are incredibly easy to whip up, making them perfect for any busy weeknight dinner
- The flavor is rich and satisfying, combining fresh herbs and spices with a hint of tangy lemon
- They are visually appealing, creating a golden-brown crust that makes them irresistible
- You can serve them as appetizers or main dishes, tailored to any meal occasion
I vividly recall my cousin’s face lighting up when she took her first bite of these delicious salmon cakes. It was a victory moment that sparked our family tradition.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Canned Salmon: Opt for wild-caught if possible for the best flavor and sustainability.
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Breadcrumbs: Use plain or seasoned breadcrumbs; both add lovely texture and help bind the mixture.
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Eggs: Fresh eggs work best as they help hold everything together nicely.
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Fresh Parsley: Finely chopped parsley adds a fresh taste that brightens the entire dish.
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Lemon Juice: Freshly squeezed lemon juice enhances the flavor profile with its zesty brightness.
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Onion: A finely diced onion provides sweetness and depth to each cake.
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Garlic Powder: For an extra kick of flavor without the chopping hassle.
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Salt and Pepper: Essential seasoning to elevate all flavors in the dish.
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Oil for Frying: Choose olive oil or vegetable oil for frying until golden brown.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Ingredients: Start by draining your canned salmon thoroughly. Remove any bones if necessary and flake it with a fork until it’s nice and crumbly.
Mix It Up!: In a large bowl, combine flaked salmon, breadcrumbs, diced onion, chopped parsley, garlic powder, salt, pepper, lemon juice, and eggs. Mix well until you have everything evenly combined.
Shape Those Cakes!: With your hands slightly dampened (to prevent sticking), scoop out portions of the mixture and shape them into patties about 1 inch thick.
Heat Up That Pan!: In a skillet over medium heat, add enough oil to coat the bottom generously. Once hot (look for shimmering), carefully place your salmon cakes into the pan.
Fry Until Golden!: Cook each cake for about 3-4 minutes on each side until golden brown and crispy. If you can resist peeking too soon—don’t! Your reward will be worth it!
Savor That Flavor!: Once fried to perfection, transfer them onto paper towels to drain excess oil before serving warm with your favorite sauce or dipping option!
These delightful salmon cakes with canned salmon are not only simple but also packed with flavors that resonate with comfort food vibes. Enjoy every crispy bite!
You Must Know
- Canned salmon is a budget-friendly hero, offering rich flavor and convenience
- These salmon cakes are not only delicious but also a great way to sneak in protein and omega-3s
- Perfect for busy weeknights or a casual gathering with friends
Perfecting the Cooking Process
Start by mixing all ingredients in a bowl while preheating your skillet. Shape your cakes, then sear until golden, ensuring even cooking throughout.
Add Your Touch
Feel free to swap canned salmon for tuna or add spices like dill or Old Bay for extra flavor. A splash of lemon juice can brighten up the taste!
Storing & Reheating
Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat on the stove to maintain that crispy texture.
Chef's Helpful Tips
- To elevate your salmon cakes, consider using panko breadcrumbs instead of regular ones for extra crunch
- Also, don’t skimp on seasoning; it makes all the difference!
- Finally, let them rest briefly before serving to help them hold together better
Cooking these salmon cakes brings back fond memories of family dinners. My aunt used to make them every Friday, and we’d all gather around the table, sharing stories and laughter.
FAQ
What type of canned salmon is best for salmon cakes with canned salmon?
Use wild-caught salmon if possible; it has richer flavor and better texture.
Can I freeze salmon cakes made from canned salmon?
Yes, you can freeze them uncooked or cooked for up to three months.
How do I prevent my salmon cakes from falling apart?
Make sure to include enough binding agents like eggs or breadcrumbs for stability.
Salmon Cakes with Canned Salmon
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
Description
Salmon cakes made with canned salmon are a quick and delicious way to enjoy a healthy meal. Crispy on the outside and tender inside, these cakes are packed with flavor from fresh herbs, zesty lemon, and a hint of garlic. Perfect for busy weeknights or casual gatherings, they’re sure to please everyone at the table. Enjoy them as appetizers or a satisfying main dish!
Ingredients
- 1 can (14.75 oz) wild-caught salmon, drained and flaked
- 1 cup breadcrumbs (plain or seasoned)
- 2 large eggs
- ¼ cup fresh parsley, finely chopped
- 2 tbsp lemon juice, freshly squeezed
- ½ small onion, finely diced
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp oil for frying (olive or vegetable)
Instructions
- Prepare your ingredients: Drain the canned salmon thoroughly and flake it with a fork.
- Mix it up: In a large bowl, combine flaked salmon, breadcrumbs, diced onion, chopped parsley, garlic powder, salt, pepper, lemon juice, and eggs. Mix until well combined.
- Shape your cakes: With damp hands, scoop out portions of the mixture and shape into patties about 1 inch thick.
- Heat up the pan: In a skillet over medium heat, add enough oil to coat the bottom generously. Once hot, place salmon cakes in the pan.
- Fry until golden: Cook each cake for about 3-4 minutes on each side until golden brown and crispy.
- Savor that flavor: Transfer cakes onto paper towels to drain excess oil before serving warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg
