The aroma of crispy golden-brown salmon cakes wafts through the kitchen like a siren song, calling you to the table. Picture this: tender flakes of canned salmon mingling with zesty herbs and spices, all lovingly shaped into delicious patties that promise a flavor explosion in every bite. Whether it’s a cozy family dinner or an impromptu gathering with friends, these delightful morsels are guaranteed to steal the show.
As I flip the first batch of these savory treats in the frying pan, I can’t help but recall my grandma’s kitchen filled with laughter and love. She often whipped up her famous salmon cakes when we least expected it—an effortless way to bring everyone together. Now, I’m thrilled to share this recipe for salmon cakes with canned salmon that will evoke similar memories of warmth and joy at your dining table.
Why You'll Love This Recipe
- These salmon cakes are not just easy to prepare; they burst with flavor that will impress even the pickiest eaters.
- Their vibrant color makes them an eye-catching addition to any meal.
- Plus, you can serve them as appetizers or main dishes without missing a beat.
- Perfect for quick weeknight dinners or casual gatherings!
I remember the first time I served these beauties to my friends; their delighted reactions were priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Salmon: Look for boneless fillets packed in water or oil; it’s a great time-saver and full of flavor.
- Breadcrumbs: Use plain or seasoned breadcrumbs based on your preference; they give the patties structure while adding crunch.
- Eggs: One large egg helps bind everything together beautifully; make sure it’s fresh for the best results.
- Green Onions: Fresh green onions add a mild onion flavor and lovely color; chop them finely for even distribution.
- Garlic Powder: A sprinkle of garlic powder adds depth; feel free to adjust depending on your love for garlic!
- Lemon Juice: Fresh lemon juice brightens up the flavors; don’t skip it—it makes a world of difference!
- Olive Oil: For frying the cakes, use extra virgin olive oil for its rich flavor and health benefits.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Ingredients: Gather all your ingredients on a clean countertop. This will save time later and keep things organized as you cook.
Mix Everything Well: In a large bowl, combine drained canned salmon, breadcrumbs, chopped green onions, eggs, garlic powder, lemon juice, salt, and pepper. Mix until well blended.
Shape into Patties: With clean hands (or gloves if you’re feeling fancy), take about 1/4 cup of mixture and shape it into patties about 1-inch thick. Ensure they’re uniform so they cook evenly.
Heat the Oil: In a skillet over medium heat, add olive oil until shimmering but not smoking. You want that perfect sizzle when you drop in the patties!
Cook Until Golden Brown: Carefully place patties in the hot skillet and fry each side for about 4-5 minutes until golden brown and crispy. Resist flipping too early!
Serve Warm!: Once cooked through and crispy on both sides, transfer them to paper towels to drain excess oil before serving warm with your favorite dipping sauce or salad on the side.
These mouthwatering salmon cakes with canned salmon are as versatile as they are tasty! Enjoy them at lunch or dinner—or even as leftovers (if there are any!).
Now go ahead and get cooking! You’ll be amazed at how something so simple can create such joy around your table!
You Must Know
- Fresh herbs like dill or parsley enhance flavor, Last week, I added fresh dill and couldn’t believe the difference it made.
- Using breadcrumbs can improve texture, I once made salmon cakes without breadcrumbs; they turned into a sad mess.
- Chilling the mixture before cooking helps hold it together,My first batch fell apart, but chilling saved my next attempt.
Perfecting the Cooking Process
Start by mixing all ingredients in a bowl, then chill for 30 minutes. Cook in a hot skillet until golden brown on both sides for the best results.
Add Your Touch
Feel free to swap canned salmon for tuna or add some diced bell peppers. Experiment with spices like cayenne or smoked paprika to kick things up a notch!
Storing & Reheating
Store salmon cakes in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat to maintain crispness.
Chef's Helpful Tips
- Make sure your skillet is hot before adding the cakes for that perfect golden crust.
- Avoid overmixing to keep them tender and flaky.
- If using frozen salmon, thaw completely and drain well before using.
I still remember the first time I served these to friends; they couldn’t believe I used canned salmon! Their surprised faces were priceless, and now it’s a regular dish at gatherings.
FAQ
Can I use fresh salmon instead of canned for salmon cakes with canned salmon?
Absolutely! Just cook it beforehand and flake it into your mixture.
How do I know when my salmon cakes are done?
They should be golden brown on both sides and heated through in the center.
Can I freeze leftover salmon cakes?
Yes, freeze them individually between wax paper for easy reheating later!
Delicious Salmon Cakes with Canned Salmon
Delight in these crispy salmon cakes made with canned salmon, bursting with flavor and perfect for quick meals or gatherings!
- Total Time: 20 minutes
- Yield: Makes approximately 6 patties 1x
Ingredients
- 1 can (14.75 oz) boneless canned salmon, drained
- 1 cup plain breadcrumbs
- 1 large egg
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
Instructions
- In a large bowl, combine drained salmon, breadcrumbs, chopped green onions, egg, garlic powder, lemon juice, salt, and pepper. Mix until well blended.
- Shape the mixture into patties about 1-inch thick.
- Heat olive oil in a skillet over medium heat until shimmering.
- Fry the patties for about 4-5 minutes on each side until golden brown and crispy.
- Remove from heat and drain on paper towels before serving warm.
Notes
- For added flavor, consider mixing in fresh herbs like dill or parsley.
- You can substitute canned salmon with canned tuna for a different twist.
- Chill the mixture for 30 minutes before cooking to help maintain patty shape.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 patty (45g)
- Calories: 180
- Sugar: 0g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg
