When you think of comfort food, nothing quite matches the cheerful crunch of Salmon Cakes with Canned Salmon. Imagine golden-brown patties sizzling in a hot pan, bursting with flavor and a hint of nostalgia. The aroma wafts through the kitchen, teasing your senses and inviting everyone to the dinner table.
These delightful morsels aren’t just tasty; they hold a special place in my heart. I remember making them on rainy afternoons with my grandma, her laughter echoing as she taught me the art of mixing textures and flavors. Perfect for family gatherings or cozy dinners, these salmon cakes promise an unforgettable flavor experience that will have everyone asking for seconds.
Why You'll Love This Recipe
- These Salmon Cakes with Canned Salmon are super easy to prepare even on busy weeknights
- Their savory flavor profile will delight your taste buds while keeping things light and healthy
- Visually appealing with their crispy exterior and tender inside, they make any meal feel special
- Versatile enough to serve as appetizers or main dishes, these cakes fit any occasion perfectly
I still chuckle at the first time I served these at a family gathering; my cousin declared them “fishy magic” after devouring three in record time.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Canned Salmon: Opt for wild-caught if possible for superior flavor and quality.
Breadcrumbs: Use plain or seasoned; they help bind everything together nicely.
Eggs: This helps hold the mixture together while adding moisture.
Green Onions: Freshly chopped for that burst of color and mild onion flavor.
Dijon Mustard: A spoonful adds tanginess that elevates the entire dish.
Lemon Juice: Freshly squeezed is best to brighten the flavors.
Paprika: Adds a subtle smokiness; smoked paprika works wonders here!
Salt and Pepper: Essential for seasoning; adjust according to your taste.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Salmon Cakes with Canned Salmon
Prepare to embark on a culinary adventure that’s as enjoyable as it is delicious!
Gather Your Ingredients: Start by collecting all your ingredients on the counter. This makes everything easier and ensures you don’t miss anything vital during cooking.
Mix It Up!: In a large bowl, combine drained canned salmon, breadcrumbs, eggs, chopped green onions, Dijon mustard, lemon juice, paprika, salt, and pepper. Stir gently until everything is well combined.
Shape the Patties: Use your hands to form the mixture into small patties about 2-3 inches wide. Don’t stress about perfection; each cake has its own personality!
Heat the Pan: In a large skillet over medium heat, add oil until shimmering—this should take about 30 seconds. A splash of water should sizzle when it’s ready!
Cook Until Golden Brown: Place the patties in the hot pan without crowding them—give them some space! Cook for about 4-5 minutes per side until they’re golden brown and crispy.
Savor Every Bite!: Once cooked through, transfer them to a plate lined with paper towels to absorb extra oil. Serve warm with your favorite dipping sauce or a squeeze of lemon juice for an extra zing!
Now you’re ready to bask in all those compliments coming your way! Enjoy these salmon cakes as a standalone dish or serve them alongside a fresh salad for a complete meal.
With this recipe in hand, you’ll whip up Salmon Cakes with Canned Salmon like a pro! Your family will gather around the table once again, lured by that irresistible aroma—each bite will take them back to those cherished moments filled with laughter and love. Happy cooking!
You Must Know
- Salmon cakes with canned salmon are not only delicious but incredibly easy to make
- The flavors meld beautifully, creating a dish that’s both comforting and satisfying
- They also provide a great source of protein, making them a smart choice for quick dinners
Perfecting the Cooking Process
To create the perfect salmon cakes, start by mixing your ingredients well. Form the patties and chill them briefly before cooking to help them hold their shape.
Add Your Touch
Feel free to get creative! Swap canned salmon for tuna or add fresh herbs like dill or parsley for an extra 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 until warmed through for best results.
Chef's Helpful Tips
- When making salmon cakes with canned salmon, always check for bones and skin before mixing
- This ensures a smoother texture and enhances flavor
- Cooling the patties helps them maintain their shape while cooking, preventing crumbling during frying
Cooking these salmon cakes brings back memories of my grandma’s kitchen, where we would laugh together while frying up her famous recipes that brought family together.
FAQ
Can I use fresh salmon instead of canned?
Yes, fresh salmon works well but requires more preparation time and cooking.
How do I prevent my salmon cakes from falling apart?
Chilling the formed patties before cooking helps them hold together better during frying.
What sides pair well with salmon cakes?
Serve with a crisp salad or creamy coleslaw for a delightful meal experience.
Salmon Cakes with Canned Salmon
Salmon Cakes with Canned Salmon are the ultimate comfort food, combining crispy exteriors with tender, flavorful interiors. These easy-to-make patties are perfect for busy weeknights or special family gatherings. With just a handful of ingredients and a few simple steps, you can create delicious morsels that evoke nostalgia and warmth. Serve them as appetizers or a main dish, and watch as everyone gathers around for seconds!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
- 1 (14.75 oz) can wild-caught salmon, drained
- 1 cup breadcrumbs (plain or seasoned)
- 2 large eggs
- ¼ cup green onions, chopped
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp paprika (smoked if preferred)
- Salt and pepper to taste
Instructions
- In a large bowl, combine drained canned salmon, breadcrumbs, eggs, green onions, Dijon mustard, lemon juice, paprika, salt, and pepper. Mix gently until well combined.
- Form the mixture into small patties about 2-3 inches wide.
- Heat oil in a large skillet over medium heat until shimmering.
- Cook the patties for about 4-5 minutes per side until golden brown and crispy.
- Transfer to paper towels to absorb excess oil. Serve warm with dipping sauce or lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg
Keywords: Chill the formed patties for 15 minutes before cooking to help them hold their shape. Feel free to add herbs like dill or parsley for extra flavor. Swap canned salmon for tuna if desired.
