Easy Salmon Cakes with Canned Salmon Recipe

The aroma of sizzling salmon cakes wafts through the air, making your mouth water before you even take that first bite. Picture these golden-brown delights, perfectly crisp on the outside and tender on the inside—a culinary hug that warms your soul. You’ll want to inhale every crumb because they are just that good.

I remember the first time I made these delightful salmon cakes with canned salmon. My family gathered around the table, eyes wide with anticipation as they dug into this unexpected treasure. Trust me; this dish is an instant crowd-pleaser for any occasion—from casual weeknight dinners to weekend brunches.

My friends couldn’t stop raving about how these salmon cakes tasted just like what you’d find at a fancy seafood restaurant!

Essential Ingredients

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

• Canned Salmon: Opt for wild-caught if possible; it’s sustainable and offers superior flavor compared to farmed varieties.
• Breadcrumbs: Use plain or seasoned breadcrumbs for added flavor; panko works wonderfully for extra crunch.
• Eggs: These bind the ingredients together nicely; consider using flaxseed eggs for a vegan option.
• Onion: Finely chopped onions add sweetness and depth; sauté them first for extra flavor.
• Fresh Herbs: Dill or parsley brightens up the dish; use fresh herbs whenever possible for maximum flavor impact.
• Lemon Juice: A splash of acidity lifts the flavors beautifully; fresh lemon juice is best but bottled works in a pinch.
• Spices: Don’t forget salt and pepper! Add smoked paprika if you’re feeling adventurous!

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

Let’s Make it together

Prepare Your Ingredients: Start by gathering all your ingredients. Drain the canned salmon well and flake it into a large mixing bowl until it resembles fluffy clouds of ocean goodness.

Sauté the Onions: Heat a splash of olive oil in a skillet over medium heat until shimmering. Sauté chopped onions until they turn translucent and release their sweet aroma—about 5 minutes should do it!

Mix It All Together: In your mixing bowl, combine flaked salmon, sautéed onions, breadcrumbs, eggs, lemon juice, herbs, salt, pepper, and any spices you fancy. Stir until everything is well blended; it should look like a hearty fishy dough.

Shape Into Patties: With clean hands (or gloves if you’re fancy), form the mixture into patties about 1 inch thick. Aim for uniformity so they cook evenly—like little fishy frisbees waiting to hit the hot pan!

Cook Until Golden Brown: Heat more oil in your skillet over medium-high heat until shimmering but not smoking. Fry patties in batches for 4-5 minutes per side or until they’re golden brown and crispy—resist the urge to flip too soon!

Savor Every Bite!: Once cooked through and golden brown on both sides, transfer these beauties onto paper towels to absorb excess oil. Serve hot with your favorite dipping sauce or simply squeeze fresh lemon juice over them.

Now you’re ready to enjoy these scrumptious salmon cakes! They’re sure to impress your family or guests while being super easy to whip up on any night of the week.

Perfecting the Cooking Process

Start by mixing the ingredients for the salmon cakes, then refrigerate for 30 minutes. This helps them hold their shape while frying.

Add Your Touch

Feel free to swap canned salmon with tuna or add herbs like dill or parsley for a fresh twist.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet until warmed through.

I remember the first time I made these salmon cakes; my friends devoured them before they even cooled down! Their surprise at how good canned salmon could be was priceless.

FAQ

Are these salmon cakes with canned salmon healthy?

Yes, they are packed with protein and healthy fats, making them a nutritious option.

Can I freeze leftover salmon cakes?

Absolutely! Just store them in an airtight container or freezer bag for up to three months.

What can I serve with salmon cakes?

Pair these delightful cakes with a fresh salad or homemade coleslaw for a complete meal.

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Easy Salmon Cakes with Canned Salmon Recipe

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• Author: Mark Taylor
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Delight in these crispy, golden salmon cakes made from canned salmon. Quick and easy to prepare, they make a delicious appetizer or main dish for any occasion.

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Ingredients

Scale 1x2x3x

• 1 can (15 oz) wild-caught salmon, drained and flaked
• 1 cup breadcrumbs (plain or panko)
• 2 large eggs
• 1 small onion, finely chopped
• 2 tablespoons fresh herbs (dill or parsley)
• 1 tablespoon lemon juice
• Salt and pepper to taste

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Instructions

1. Flake the drained salmon into a mixing bowl.
2. Sauté chopped onion in olive oil over medium heat until translucent (about 5 minutes).
3. In the mixing bowl, combine the flaked salmon, sautéed onions, breadcrumbs, eggs, lemon juice, herbs, salt, and pepper. Mix well.
4. Shape the mixture into patties about 1 inch thick.
5. Heat oil in a skillet over medium-high heat and fry each patty for 4-5 minutes per side until golden brown and crispy.
6. Transfer cooked patties to paper towels to absorb excess oil and serve hot.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer/Main Dish
• Method: Frying
• Cuisine: Seafood

Nutrition

• Serving Size: 1 salmon cake (45g)
• Calories: 170
• Sugar: 0g
• Sodium: 320mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 70mg

Keywords: For a vegan option, substitute eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Experiment with spices like smoked paprika for added flavor or swap canned salmon for tuna.