Irresistible Salmon Cakes with Canned Salmon Recipe

There’s nothing quite like the aroma of freshly cooked salmon cakes wafting through your kitchen. Imagine sinking your teeth into a crispy, golden-brown cake bursting with savory flavors and a hint of zest. This salmon cakes with canned salmon recipe is not just a dish; it’s a delightful experience that transports you to cozy family dinners and beachside picnics.

These little wonders are perfect for any occasion—whether you’re hosting a casual gathering or simply want to impress your dinner guests. The blend of flaky salmon, fresh herbs, and spices creates an explosion of flavor that will have everyone asking for seconds. Get ready to dive into a culinary adventure that promises satisfaction in every bite.

I remember the first time I made these salmon cakes for my family; their eyes lit up as they took that first bite. The laughter and compliments flowed freely, making it an unforgettable evening filled with good food and even better company.

Essential Ingredients

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

• Canned Salmon: Look for high-quality canned salmon packed in water or olive oil for maximum flavor.

• Breadcrumbs: Use plain or seasoned breadcrumbs for added texture; they help bind the cakes nicely.

• Fresh Parsley: Chopped parsley adds freshness and color; feel free to substitute with dill if you prefer.

• Mayonnaise: A dollop of mayonnaise keeps the cakes moist and adds creaminess; opt for a light version if you wish.

• Lemon Juice: Freshly squeezed lemon juice brightens the flavor profile; don’t skip this—it’s essential!

• Eggs: Eggs act as a binding agent; they hold everything together while adding richness.

• Salt and Pepper: Season generously to enhance all the flavors in the cakes; taste as you go!

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 on the countertop. Open the canned salmon, drain it well, and set it aside in a mixing bowl.

Mix It Up: In that same bowl, add breadcrumbs, chopped parsley, mayonnaise, lemon juice, eggs, salt, and pepper. Stir until well combined; you want everything evenly distributed without overmixing.

Form the Cakes: Using your hands (or a spoon if you’re feeling fancy), scoop out portions of the mixture and shape them into patties. Aim for about 2-3 inches wide—this ensures they cook evenly.

Heat That Pan!: Grab a large skillet and heat it over medium heat. Add olive oil until it shimmers but doesn’t smoke—this is where the magic happens!

Cook Until Golden Brown: Carefully place your formed patties into the hot skillet. Cook for about 4-5 minutes on each side until they’re golden brown and crispy—watch them transform into beautiful little circles of joy!

Serve and Enjoy!: Once cooked through, remove from skillet and let them rest briefly on paper towels to absorb excess oil. Serve warm with extra lemon wedges or your favorite dipping sauce—they’re best straight from the pan!

Now that you’re equipped with this fun and engaging recipe for salmon cakes with canned salmon recipe, get ready to impress your friends and family! Each bite is sure to bring smiles and maybe even some happy dance moves around your kitchen!

Perfecting the Cooking Process

Start by mixing ingredients while preheating the skillet. Form the cakes and cook them until golden brown on both sides for optimal flavor.

Add Your Touch

Feel free to swap canned salmon for tuna or add fresh herbs like dill or parsley for an extra flavor kick.

Storing & Reheating

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

Sometimes I think back to that first time I made these salmon cakes; my friends devoured them! Their compliments still echo in my kitchen, reminding me why I love cooking.

FAQ

Can I use fresh salmon instead of canned?

Yes, using fresh salmon will yield delicious results but requires more preparation time.

What can I serve with salmon cakes?

Pair them with a simple salad or tartar sauce for an extra zing that complements the flavors.

How do I know when they are cooked through?

Salmon cakes are done when they turn golden brown and reach an internal temperature of 145°F.

Print

Salmon Cakes with Canned Salmon

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• Author: Mark Taylor
• Total Time: 20 minutes
• Yield: Makes about 6 salmon cakes 1x

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Description

Salmon cakes made with canned salmon offer a delightful culinary experience that combines crispy texture with savory flavors. These easy-to-make cakes are perfect for any occasion, from casual dinners to special gatherings. With a blend of fresh herbs, zesty lemon, and creamy mayonnaise, each bite is sure to impress your family and friends. Enjoy them warm with your favorite dipping sauce or atop a refreshing salad for a satisfying meal.

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Ingredients

Scale 1x2x3x

• 1 (14.75 oz) can of high-quality salmon, drained
• 1 cup plain breadcrumbs
• 2 tablespoons fresh parsley, chopped (or dill)
• 3 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 large egg
• Salt and pepper to taste

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Instructions

1. Gather all ingredients in a mixing bowl.
2. Add the drained salmon, breadcrumbs, parsley, mayonnaise, lemon juice, egg, salt, and pepper. Stir until just combined.
3. Shape the mixture into patties roughly 2-3 inches wide.
4. Heat a large skillet over medium heat and add olive oil until it shimmers.
5. Cook the patties for 4-5 minutes on each side until golden brown and crispy.
6. Remove from the skillet and let them rest on paper towels. Serve warm with lemon wedges or dipping sauce.

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

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 1g
• Sodium: 370mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 70mg

Keywords: For added flavor, experiment with different herbs such as dill or basil. Leftover cakes can be stored in an airtight container in the fridge for up to three days; reheat them in a skillet to maintain crispiness.