The moment you sink your teeth into a crispy golden-brown salmon cake with canned salmon, you’ll taste a burst of ocean freshness that dances across your palate. These delightful morsels are not just food; they’re an experience that whisks you away to sandy beaches and summer picnics with each savory bite.
I remember the first time I made these little wonders for my family; it was a chaotic weeknight, and I had nothing planned for dinner. What started as a last-minute scramble turned into a joyous feast filled with laughter and compliments. These cakes are not only delicious but are also perfect for busy nights when you want something wholesome without breaking a sweat in the kitchen.
Why You'll Love This Recipe
- These scrumptious salmon cakes come together in no time, making them perfect for busy weeknights
- Their lovely flavor profile ensures everyone at the table will be asking for seconds
- The vibrant colors and crispy edges make them visually appealing on any plate
- Plus, they’re incredibly versatile—you can customize them based on what’s in your pantry!
I once served these salmon cakes during a family gathering, and let me tell you—everyone went back for seconds (and thirds). It was such a hit!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Salmon: Opt for wild-caught varieties if possible; they offer better flavor and quality.
- Breadcrumbs: Use plain or seasoned bread crumbs to give the cakes texture; panko works wonderfully too.
- Eggs: They serve as the binding agent; fresh eggs improve both texture and taste.
- Green Onions: Chopped finely, they add a delightful crunch and mild onion flavor.
- Mayonnaise: Use full-fat mayo for creaminess or Greek yogurt for a healthier twist.
- Lemon Juice: Freshly squeezed juice brightens up the flavors immensely—don’t skip this!
- Spices (Dill & Paprika): Fresh dill is ideal, but dried will do; paprika adds warmth without overpowering.
- Olive Oil: For frying—extra virgin olive oil works best due to its flavor profile.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Gather everything before you start cooking; it makes life so much easier. Drain the canned salmon well and flake it into a large bowl using a fork.
Add Flavorful Add-Ins: Toss in chopped green onions, breadcrumbs, mayonnaise, lemon juice, dill, paprika, salt, and pepper to the bowl. Mix until fully combined; it should feel slightly sticky but hold together.
Form Your Cakes: With clean hands (or slightly damp ones), shape the mixture into patties about 2 inches wide. Place them on a plate lined with parchment paper to keep them from sticking.
Heat Up Your Pan: In a skillet over medium heat, add olive oil—enough to coat the bottom of the pan. Wait until it shimmers before adding your patties.
Cook Until Golden Brown: Fry each cake for about 4-5 minutes per side until golden brown and crisp. You’ll know they’re done when they release easily from the pan.
Serve Hot!: Plate them up while hot and serve with your favorite dipping sauce or alongside fresh salad greens. Enjoy every bite!
These delightful little disks are not only easy to whip up but also bring joy to any table while packing serious flavor!
Now go ahead! Roll up your sleeves and treat yourself (and your loved ones) to these easy-to-make salmon cakes with canned salmon that promise an unforgettable culinary adventure!
You Must Know
- Salmon cakes with canned salmon are a budget-friendly meal, packed with flavor and nutrition
- The crispy exterior and tender inside create a delightful texture contrast
- Plus, they’re quick to prepare, making them perfect for busy weeknights or last-minute dinners
Perfecting the Cooking Process
Start by mixing ingredients in a bowl, then form patties before cooking them in a hot skillet. This helps achieve a crispy crust while keeping the inside moist and flavorful.
Add Your Touch
Feel free to swap canned salmon for tuna or add spices like dill or smoked paprika for extra zing. Experimenting keeps the recipe fresh and exciting!
Storing & Reheating
Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat them in a skillet over medium heat until warm and crispy.
Chef's Helpful Tips
- For perfect salmon cakes, ensure your mix isn’t too wet; excess moisture can cause them to fall apart
- Fry on medium heat for even cooking and golden color
- Don’t overcrowd the pan; give each cake room to breathe!
Sharing my first experience making salmon cakes is like talking about my first love—exciting yet slightly embarrassing! I forgot to add breadcrumbs once, and let’s just say it was more of a fish scramble than cakes!
FAQ
Can I use fresh salmon instead of canned salmon?
Absolutely! Just cook and flake it before mixing with other ingredients.
How do I know when the salmon cakes are done?
They should be golden brown on both sides and heated through.
What can I serve with salmon cakes?
Serve with a side salad, tartar sauce, or creamy avocado dip for extra flavor.
Easy Salmon Cakes with Canned Salmon
- Total Time: 20 minutes
- Yield: Approximately 6 servings 1x
Description
Delight in these quick-to-make salmon cakes using canned salmon—crispy, flavorful, and perfect for any meal!
Ingredients
- 1 can (14.75 oz) wild-caught canned salmon, drained and flaked
- 1 cup breadcrumbs (plain or panko)
- 1 large egg
- 2 green onions, finely chopped
- ¼ cup mayonnaise or Greek yogurt
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp dried dill or 1 tbsp fresh dill
- ½ tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
Instructions
- In a large bowl, mix the flaked canned salmon, breadcrumbs, egg, green onions, mayonnaise (or Greek yogurt), lemon juice, dill, paprika, salt, and pepper until combined; the mixture should be slightly sticky.
- Shape the mixture into patties about 2 inches wide and place them on a parchment-lined plate.
- Heat olive oil in a skillet over medium heat until shimmering. Add the patties carefully to avoid splashes.
- Cook each patty for about 4-5 minutes per side until golden brown and crisp. They are done when they easily release from the pan.
- Serve hot with your favorite dipping sauce or alongside a fresh salad.
Notes
- For added flavor, mix in spices like cayenne pepper or swap out canned salmon for tuna.
- To ensure the cakes hold together well, avoid excess moisture in your mixture.
- Store leftovers in an airtight container in the fridge for up to three days; reheat in a skillet for optimal crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg