Irresistible Salmon Cakes with Canned Salmon Recipe

There’s something undeniably delightful about salmon cakes with canned salmon that makes you want to dive right in. Imagine sinking your teeth into a crispy exterior that gives way to a moist and flavorful center, bursting with the ocean’s essence. The savory aroma wafts through the air like a siren’s call, beckoning hungry souls to gather around the table.

These little gems are not just tasty; they’re also a testament to culinary creativity and resourcefulness. I remember the first time I whipped up a batch for my friends, and their reactions were priceless. They couldn’t believe how such simple ingredients could create something so delicious. Perfect for casual dinners or brunch gatherings, these salmon cakes will have everyone asking for seconds.

Cooking these salmon cakes has become a favorite tradition in our home, often eliciting smiles and happy chatter from family and friends.

Essential Ingredients

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

• Canned Salmon: Opt for skinless and boneless varieties for convenience; it’s packed with flavor and a true time-saver.

• Breadcrumbs: Use fresh breadcrumbs for better texture; they help bind everything together while adding a crunchy element.

• Eggs: Two large eggs work wonders as a binding agent, ensuring your cakes hold their shape during cooking.

• Green Onions: These add freshness and a mild onion flavor; feel free to adjust based on your preference.

• Dill Weed: Fresh dill elevates the taste; if you can’t find fresh, dried dill works too—just use less.

• Lemon Juice: A splash of bright acidity enhances the flavors; always use fresh lemon juice for the best results.

• Salt and Pepper: Essential seasoning; don’t skip these—they’ll help bring all the flavors together beautifully.

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

Let’s Make it Together

Start by preparing your workspace with all the ingredients handy. You want everything within reach because things will get exciting fast!

Mixing the Base: In a large mixing bowl, combine your drained canned salmon, breadcrumbs, chopped green onions, eggs, dill weed, lemon juice, salt, and pepper. Use your hands or a fork to mix until well incorporated; you want it to be slightly chunky yet cohesive.

Shaping the Cakes: With clean hands (because nobody wants fishy fingers), take portions of the mixture and shape them into patties about 1 inch thick. Lay them out on a plate or cutting board so they’re ready for cooking.

Heating Up the Pan: Heat about 2 tablespoons of olive oil in a skillet over medium heat until shimmering but not smoking. You should be able to see small ripples in the oil—this indicates it’s hot enough.

Cooking Time!: Carefully place each patty into the skillet without overcrowding them—give them space to breathe! Cook for about 4-5 minutes per side until they achieve that gorgeous golden-brown color and crispy crust.

Draining Excess Oil: Once cooked, transfer your salmon cakes onto paper towels placed on a plate to drain any excess oil. This helps keep them light yet indulgent.

Now you’re ready to serve these beauties! Garnish with extra lemon wedges or fresh herbs if desired—presentation matters! Your family will surely love every bite of these delightful salmon cakes with canned salmon. Enjoy!

Perfecting the Cooking Process

Start by mixing your ingredients while heating oil in a pan. Form the cakes and cook them in batches for even browning.

Add Your Touch

Feel free to swap out breadcrumbs for crushed crackers or add fresh herbs like dill or parsley to enhance 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.

Sometimes, I still remember the first batch of salmon cakes I made—my friends devoured them, and now they demand them at every potluck!

FAQ

Can I use fresh salmon instead of canned?

Absolutely! Just ensure it’s cooked thoroughly and flaked properly.

How do I know when my salmon cakes are done?

They should be golden brown on both sides and heated through in the center.

Can I freeze salmon cakes for later?

Yes, freeze them individually after cooking. Thaw in the fridge before reheating.

Print

Salmon Cakes

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• Author: Mark Taylor
• Total Time: 20 minutes
• Yield: Serves approximately 4 people (8 cakes) 1x

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Description

Salmon cakes made with canned salmon are a delightful blend of crispy exterior and moist, flavorful filling. Perfect for casual dinners or brunch, these savory treats are quick to prepare and sure to impress your family and friends. With simple ingredients and easy preparation steps, you’ll create a dish that’s not only delicious but also budget-friendly. Serve them as a hearty main course or bite-sized appetizers at your next gathering—everyone will be coming back for seconds!

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Ingredients

Scale 1x2x3x

• 1 (14.75 oz) can skinless, boneless salmon, drained
• 1 cup fresh breadcrumbs
• 2 large eggs
• 1/4 cup green onions, chopped
• 2 tbsp fresh dill weed (or 1 tbsp dried)
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (for frying)

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Instructions

1. In a large bowl, combine the drained salmon, breadcrumbs, eggs, green onions, dill, lemon juice, salt, and pepper. Mix until slightly chunky yet cohesive.
2. Shape the mixture into patties about 1 inch thick.
3. Heat olive oil in a skillet over medium heat until shimmering.
4. Cook patties for 4-5 minutes on each side until golden brown and crispy.
5. Transfer to paper towels to drain excess oil before serving.

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

Nutrition

• Serving Size: 1 cake pop (45g)
• Calories: 160
• Sugar: 0g
• Sodium: 420mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 0g
• Protein: 12g
• Cholesterol: 70mg

Keywords: For added flavor, consider mixing in other herbs like parsley or swapping breadcrumbs for crushed crackers. Leftover salmon cakes can be stored in an airtight container in the fridge for up to three days or frozen individually.