There’s something about the aroma of sizzling salmon cakes with canned salmon that instantly transports you to a cozy seaside shack, where the salty breeze mingles with laughter and the clinking of forks. Imagine biting into a golden-brown cake, the crisp exterior yielding to a tender, flavorful interior bursting with savory surprises. It’s like having a party in your mouth where everyone is invited—especially if you’re dining with friends or family on a lazy Sunday afternoon.
These salmon cakes are not just a delicious dish; they carry memories of my grandmother’s kitchen, where she would whip them up after long fishing trips. Every bite was an adventure in flavor, and they’ve become my go-to recipe for gatherings. Whether it’s a casual weeknight dinner or a festive holiday meal, these cakes are sure to make your taste buds dance with joy!
Why You'll Love This Recipe
- These salmon cakes are incredibly easy to prepare, making them perfect for busy weeknights
- The flavor combination is out of this world—think buttery salmon mixed with zesty herbs
- Visually, they are stunning, with their golden crust and vibrant greens peeking through
- They’re also versatile; serve them as appetizers or main dishes, hot or cold
I still remember the first time I made salmon cakes for my friends—let’s just say there was no leftovers and plenty of compliments!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Canned Salmon: Choose high-quality canned salmon for better flavor; check for skinless and boneless options if preferred.
Breadcrumbs: Use plain or seasoned breadcrumbs to help bind the mixture while adding delightful texture.
Eggs: Fresh eggs add moisture and act as a binder; one large egg usually works perfectly.
Green Onions: Slice these for a mild onion flavor that brightens up the cakes without overpowering them.
Dijon Mustard: Adds tanginess and depth; opt for whole grain if you enjoy extra texture.
Lemon Juice: Fresh lemon juice enhances flavors by adding brightness; it’s like sunshine in your dish!
Fresh Herbs (like parsley or dill): These bring freshness; use whatever you have on hand or prefer.
Cooking Oil (for frying): A neutral oil like canola works well to achieve that lovely crispy exterior.
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 counter. This makes cooking smoother—no last-minute hunts through your pantry.
Mix the Base: In a large bowl, combine drained canned salmon, breadcrumbs, chopped green onions, Dijon mustard, eggs, and fresh herbs. Mix until well combined but don’t overdo it!
Add Flavor Enhancements: Squeeze in fresh lemon juice and mix again. The bright acidity will balance the richness of the salmon perfectly.
Shape Your Cakes: With clean hands (or wet hands to prevent sticking), form patties about 1 inch thick from the mixture. Keep them uniform for even cooking.
Heat the Oil: In a large skillet over medium heat, add enough cooking oil to coat the bottom. Allow it to heat until shimmering but not smoking.
Cook Until Golden Brown: Place your shaped cakes in the skillet without overcrowding. Fry for about 4-5 minutes per side until golden brown and crispy. You’ll know they’re ready when they smell amazing!
And voila! You have transformed simple ingredients into delightful salmon cakes that will impress everyone at your table! Enjoy them warm with a squeeze of lemon or your favorite dipping sauce—you deserve it!
You Must Know
- Salmon cakes with canned salmon are a quick and delightful dish perfect for busy nights or casual gatherings
- The vibrant flavors and flaky texture make them an instant hit, and they’re incredibly easy to whip up
- You’ll impress your friends without breaking a sweat!
Perfecting the Cooking Process
Start by mixing your ingredients well, then shape into patties before chilling briefly. This helps them hold together while frying, ensuring a crispy exterior and tender inside.
Add Your Touch
Feel free to swap canned salmon for tuna or add herbs like dill or parsley. A dash of hot sauce can also elevate the flavor if you enjoy a kick!
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, ensuring they stay crispy.
Chef's Helpful Tips
- Use fresh breadcrumbs instead of dried ones for extra moisture and texture
- Chill the patties before frying to help them maintain their shape
- Don’t overcrowd the pan; fry in batches for even cooking and crispiness
Sometimes, I think my friends come over just for these salmon cakes! They always rave about how delicious they are, especially when paired with a tangy dipping sauce.
FAQ
Can I use fresh salmon instead of canned?
Yes, fresh salmon works great; just cook it beforehand and flake it.
How do I make salmon cakes gluten-free?
Substitute breadcrumbs with crushed gluten-free crackers or almond flour for a gluten-free option.
What can I serve with salmon cakes?
Serve with tartar sauce, salad, or roasted vegetables for a complete meal.
Savory Canned Salmon Cakes
Indulge in the delightful flavors of homemade salmon cakes, featuring tender canned salmon and a crispy golden-brown exterior. These easy-to-make cakes are infused with zesty herbs and fresh lemon juice, making them a perfect dish for busy weeknights or casual gatherings. Serve them warm with your favorite dipping sauce for an unforgettable culinary experience that’s sure to impress family and friends!
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
Ingredients
- 1 can (14.75 oz) high-quality skinless and boneless canned salmon, drained
- 1 cup plain breadcrumbs
- 1 large egg
- 2 green onions, chopped
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- ¼ cup fresh herbs (parsley or dill), chopped
- 3 tbsp cooking oil (canola or vegetable)
Instructions
- Gather all ingredients on your counter for a smooth cooking process.
- In a large bowl, combine the drained canned salmon, breadcrumbs, chopped green onions, Dijon mustard, egg, and fresh herbs. Mix until just combined.
- Squeeze in the fresh lemon juice and stir to incorporate.
- Using clean hands, shape the mixture into uniform patties about 1 inch thick.
- Heat oil in a large skillet over medium heat until shimmering.
- Fry the patties for about 4-5 minutes on each side until golden brown and crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 155
- Sugar: 0g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 40mg
