The aroma of sizzling salmon cakes with canned salmon wafts through the kitchen, beckoning everyone to the dinner table. Crispy on the outside yet tender and flavorful within, these delightful morsels promise a flavor explosion that will have you singing their praises.
On special occasions or just a cozy weeknight, these salmon cakes are a hit! Imagine biting into one of these beauties, each mouthful bursting with savory goodness. Just wait until you see how easy they are to make!
Why You'll Love This Recipe
- These salmon cakes are simple to whip up, making them perfect for busy nights
- The flavor is irresistible, combining crispy exteriors with moist interiors
- They look stunning on any plate, thanks to their golden color and garnishes
- Plus, you can easily adapt them for various dietary preferences by switching out ingredients
I still remember the first time my friend brought over her famous salmon cakes for our potluck. Everyone raved about them, and I made it my mission to snag that recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Canned Salmon: Opt for wild-caught if possible; it’s richer in flavor and better for sustainability.
Breadcrumbs: Use panko for extra crunch or regular breadcrumbs if that’s what you have.
Green Onion: Fresh green onions add a mild onion flavor that brightens up the dish.
Eggs: Two large eggs help bind everything together while adding moisture.
Lemon Juice: Fresh lemon juice gives a zesty kick that complements the salmon perfectly.
Seasonings: A blend of salt, pepper, and dill enhances the overall flavor profile beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by gathering all your ingredients on the counter. Open the canned salmon and drain it well; nobody wants watery cakes!
Mix It Up: In a large bowl, combine the drained salmon with breadcrumbs, chopped green onions, eggs, lemon juice, salt, pepper, and dill. Mix gently until everything is combined—resist the urge to overwork it!
Form the Cakes: With clean hands (or if you’re feeling fancy, gloves), shape the mixture into patties about an inch thick. You should get around eight cakes—perfect for sharing or saving some for later!
Heat Up That Pan!: Heat a non-stick skillet over medium heat and add a splash of oil. When hot enough (you’ll see shimmery waves), place your salmon cakes carefully in the pan.
Cook Until Golden Brown: Fry each side for about 4-5 minutes until golden brown and crisp. Flip gently—like handling little fishy pancakes—and watch them transform into divine creations.
Serve and Enjoy!: Once cooked through and beautifully golden on both sides, remove from heat. Serve warm with a squeeze of fresh lemon juice or your favorite dipping sauce.
Enjoying homemade salmon cakes with canned salmon is not just easy; it’s an experience filled with rich flavor and delightful memories waiting to be made!
You Must Know
- Salmon cakes with canned salmon are a budget-friendly delight, bursting with flavor and ideal for quick meals
- These cakes are crispy on the outside and tender on the inside, making them a hit at any dinner table
- Plus, they’re super easy to whip up!
Perfecting the Cooking Process
To cook salmon cakes perfectly, start by mixing your ingredients thoroughly. Form patties and chill them briefly before frying to help them hold their shape.
Add Your Touch
Feel free to swap out herbs or add veggies like bell peppers for extra crunch and flavor. Experimenting can lead to your signature salmon cake!
Storing & Reheating
Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat them in a skillet for best results, maintaining that crispy texture.
Chef's Helpful Tips
- For perfectly formed salmon cakes, chill the mixture before shaping them into patties
- This helps prevent them from falling apart while cooking
- Don’t be shy with seasonings; they elevate the dish immensely, making each bite flavorful
- Also, consider using panko breadcrumbs for added crunch
Sometimes I make these salmon cakes for potlucks, and everyone goes wild over them! Just last week, my neighbor begged for the recipe after her first bite.
FAQ
Can I use fresh salmon instead of canned salmon?
Absolutely! Fresh salmon works beautifully but requires more preparation time.
How do I make sure my salmon cakes don’t fall apart?
Chilling the patties before frying helps them stay intact during cooking.
What can I serve with salmon cakes?
Serve with tartar sauce or a fresh salad for a delightful meal experience.
Delicious Salmon Cakes with Canned Salmon
Savor the delightful flavors of homemade salmon cakes, crispy on the outside and tender within. These easy-to-make patties deliver a burst of savory goodness, perfect for weeknight dinners or special gatherings. With simple ingredients and straightforward steps, you’ll have a delicious dish that’s sure to impress!
- Total Time: 30 minutes
- Yield: Approximately 8 servings 1x
Ingredients
- 1 (14.75 oz) can wild-caught salmon, drained
- 1 cup panko breadcrumbs
- 2 green onions, finely chopped
- 2 large eggs
- 2 tbsp fresh lemon juice
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried dill
- 2 tbsp olive oil (for frying)
Instructions
- Gather all ingredients and drain the canned salmon thoroughly.
- In a large bowl, mix drained salmon, breadcrumbs, green onions, eggs, lemon juice, salt, pepper, and dill until just combined.
- Form the mixture into patties about 1 inch thick (about 8 cakes).
- Heat olive oil in a non-stick skillet over medium heat.
- Cook each cake for 4-5 minutes on each side until golden brown and crisp.
- Serve warm with lemon wedges or your favorite dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 120
- Sugar: 0g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 90mg
