Imagine sinking your teeth into a perfectly crispy salmon cake with canned salmon, bursting with flavor and a hint of nostalgia. The golden exterior gives way to a tender, savory center that transports you back to sun-soaked family picnics by the lake, where laughter and delicious aromas filled the air.
Now picture this: it’s a busy weeknight, and you’re staring at an empty fridge, contemplating takeout while reminiscing about those carefree days. Fear not! These salmon cakes are not just delicious; they’re quick to whip up and require minimal ingredients. Trust me, your taste buds will thank you for this delightful journey.
Why You'll Love This Recipe
- These salmon cakes with canned salmon make dinner a breeze without sacrificing flavor
- They are visually appealing on any plate and versatile enough for lunch or dinner
- You can customize the ingredients based on what you have in your pantry and serve them with various sauces for added flair
Last summer at our family reunion, my aunt brought her famous salmon cakes. Everyone was raving about them, and I had to sneak back for seconds before they disappeared!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Canned Salmon: Opt for wild-caught if available; it enhances the flavor and supports sustainable fishing practices.
Breadcrumbs: Use plain or seasoned breadcrumbs depending on how much flavor you want to add.
Eggs: These act as a binder; fresh eggs yield the best results.
Green Onions: Choose vibrant green onions for freshness; they add a mild onion flavor.
Lemon Juice: Freshly squeezed lemon juice brightens up the flavors beautifully.
For seasoning:
Dill Weed: Dried dill adds an aromatic touch reminiscent of coastal kitchens.
Salt and Pepper: Essential seasoning for balancing flavors; adjust according to your taste preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare yourself for a culinary adventure that will have your kitchen smelling divine!
Mix the Base Ingredients: In a large bowl, combine drained canned salmon, breadcrumbs, beaten eggs, chopped green onions, lemon juice, dill weed, salt, and pepper until fully mixed.
Shape the Cakes: Using your hands or a measuring cup, form the mixture into patties about 1-inch thick. Place them on a parchment-lined baking sheet.
Heat Up Your Pan: Preheat a non-stick skillet over medium heat with a drizzle of olive oil until shimmering but not smoking.
Cook Until Golden Brown: Carefully place the patties in the pan without crowding them. Cook for about 4-5 minutes on each side until they are golden brown and crispy.
Serve Warm with Dipping Sauce: Transfer the cooked salmon cakes to a paper towel-lined plate to absorb excess oil. Serve them warm with tartar sauce or a squeeze of lemon for extra zing.
Enjoy these delightful little bites that not only fill your belly but also warm your heart!
You Must Know
- Salmon cakes with canned salmon are a quick and easy meal option
- They are perfect for busy weeknights and can be made in under 30 minutes
- The crispy exterior combined with the tender, flavorful inside makes them a family favorite
Perfecting the Cooking Process
Start by mixing all ingredients while preheating your skillet. Shape the cakes, then cook in batches for even browning. This method ensures that each cake receives enough heat and attention to become perfectly crispy.
Add Your Touch
Feel free to swap the canned salmon for tuna or add fresh herbs for extra flavor. You can also experiment with different spices or serve with various sauces, making each dish uniquely yours.
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 for optimal crispiness instead of using a microwave.
Chef's Helpful Tips
- Use high-quality canned salmon for better flavor; it makes a noticeable difference
- Ensure oil is hot before cooking to achieve that desired crunch
- Don’t overcrowd the pan; it prevents even cooking and browning on your salmon cakes
It was a rainy Tuesday when I first whipped up these salmon cakes. I remember my kids’ eyes lighting up as they devoured them, leaving no crumbs behind—definitely a win in my kitchen!
FAQ
Can I use fresh salmon instead of canned?
Absolutely! Just cook and flake it before mixing into your batter.
How long do these salmon cakes last?
They stay fresh in the fridge for about three days when stored properly.
What can I serve with salmon cakes?
Pair them with a tangy sauce, salad, or even a side of mashed potatoes!
Crispy Canned Salmon Cakes
Indulge in the nostalgia of family gatherings with these delicious crispy salmon cakes made from canned salmon. Each bite reveals a perfect blend of flavors and textures, making them an ideal choice for busy weeknights. Quick to prepare with minimal ingredients, these savory cakes can be customized to suit your pantry staples and served with various sauces for added flair. Enjoy a satisfying meal that’s sure to become a household favorite!
- Total Time: 25 minutes
- Yield: Serves 4 (approximately two cakes per person) 1x
Ingredients
- 1 (14.75 oz) can wild-caught salmon, drained
- 1 cup breadcrumbs (plain or seasoned)
- 2 large eggs, beaten
- 1/4 cup green onions, chopped
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dried dill weed
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
Instructions
- In a large bowl, mix together the drained salmon, breadcrumbs, beaten eggs, chopped green onions, lemon juice, dill weed, salt, and pepper until fully combined.
- Shape the mixture into patties about 1-inch thick and place on a parchment-lined baking sheet.
- Preheat a non-stick skillet over medium heat and add olive oil until shimmering.
- Carefully add the patties to the skillet without overcrowding. Cook for 4-5 minutes on each side until golden brown and crispy.
- Transfer the cooked salmon cakes to a paper towel-lined plate to absorb excess oil. Serve warm with your favorite dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 180
- Sugar: 0g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg
