Toasty aromas waft through the air as golden-brown salmon cakes sizzle in a hot skillet. These delightful morsels promise a crunchy exterior that gives way to a tender, flaky center bursting with flavor. Imagine biting into one of these delicious creations—it’s like a warm hug for your taste buds.
Now, let me take you back to the first time I whipped up these delightful salmon cakes with canned salmon. My friends were skeptical at first—canned fish? Really? But as soon as they took a bite, I was greeted by their surprised faces and enthusiastic compliments. It quickly turned into one of our go-to recipes for casual gatherings and weeknight dinners!
Why You'll Love This Recipe
- These scrumptious salmon cakes are incredibly easy to prepare and require minimal ingredients
- With their crispy texture and savory flavor, they are sure to impress even the toughest food critics
- Plus, they’re versatile enough to be served as an appetizer or main dish
- Perfect for busy weeknights or casual get-togethers!
I remember my best friend’s jaw dropping when I served these at a dinner party—she couldn’t believe they were made from canned fish!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Salmon: Opt for skinless and boneless varieties for easy prep and maximum flavor.
- Breadcrumbs: Use plain or seasoned breadcrumbs to help bind the mixture while adding texture.
- Eggs: They act as a binder; fresh eggs work best for optimal binding and moisture.
- Green Onions: These add fresh flavor; chop them finely for even distribution.
- Lemon Juice: A splash brightens the flavors; use fresh juice if possible for the best result.
- Spices (like Old Bay): They enhance the overall taste; feel free to adjust according to your preferences.
- Cooking Oil: Olive oil or vegetable oil works well for frying; choose your favorite!
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 so everything is within reach. Open the cans of salmon and drain them thoroughly to remove excess moisture.
Mix the Base: In a large bowl, combine drained canned salmon, breadcrumbs, chopped green onions, eggs, lemon juice, and your favorite spices. Mix gently until just combined.
Sculpt Your Cakes: Using your hands (or an ice cream scoop), form small patties about 3 inches wide. Keep them uniform in size for even cooking.
Heat the Pan: Pour oil into a nonstick skillet over medium heat. Wait until it’s shimmering but not smoking before adding your patties.
Cook Until Golden Brown: Fry each cake for about 4-5 minutes per side until they turn golden brown and crispy on both sides. You’ll know they’re ready when they smell divine!
Serve Them Up!: Transfer the cooked cakes onto paper towels to absorb excess oil before serving them warm with tartar sauce or lemon wedges.
This process is straightforward yet rewarding; it’s hard not to smile when you see those golden beauties sizzling away!
Enjoy preparing these scrumptious salmon cakes with canned salmon—your taste buds will thank you later!
You Must Know
- These salmon cakes with canned salmon are easy to prepare and perfect for a quick meal
- The aroma of sizzling cakes will have your family running to the kitchen
- Enjoy them with a tangy dip or on a bun for an unforgettable treat
Perfecting the Cooking Process
To cook salmon cakes perfectly, start by mixing ingredients, shaping them into patties, then pan-frying until golden brown. This method ensures even cooking and crispiness without a soggy interior.
Add Your Touch
Feel free to customize your salmon cakes with ingredients like fresh herbs, spices, or even grated vegetables. Adding a zesty sauce elevates the flavor profile and personalizes each bite.
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 to restore their crispy texture.
Chef's Helpful Tips
- Use quality canned salmon for better flavor; wild-caught is often tastier than farmed
- Ensure your pan is hot before adding the cakes for that perfect sear
- Don’t skip chilling the patties; it helps them hold shape during cooking
Cooking these salmon cakes with canned salmon reminds me of my grandma’s kitchen, filled with laughter and delicious scents. She always said if you can’t find the joy in cooking, you’re doing it wrong!
FAQ
Are salmon cakes with canned salmon healthy?
Yes, they offer protein and omega-3 fatty acids while being low in carbs.
Can I freeze leftover salmon cakes?
Absolutely! Freeze them between layers of parchment paper for easy access later.
What dip goes well with salmon cakes?
A creamy dill sauce or tangy tartar sauce pairs perfectly with these flavorful cakes.
Delicious Salmon Cakes with Canned Salmon
Whip up these easy, flavorful salmon cakes using canned salmon for a quick meal that delights the taste buds. Perfectly crispy on the outside and tender inside!
- Total Time: 25 minutes
- Yield: Makes approximately 6 servings 1x
Ingredients
- 1 can (14.75 oz) skinless, boneless canned salmon
- 1 cup breadcrumbs
- 2 large eggs
- 2 green onions, finely chopped
- 2 tablespoons lemon juice
- Spices (Old Bay or your favorite)
- Cooking oil for frying
Instructions
- Drain the canned salmon and chop the green onions.
- In a large bowl, combine drained salmon, breadcrumbs, eggs, green onions, lemon juice, and spices; mix until combined.
- Shape into small patties (about 3 inches wide).
- Heat oil in a nonstick skillet over medium heat until shimmering; add patties carefully.
- Cook each patty for 4-5 minutes on each side until golden brown and crispy.
- Transfer cooked cakes to paper towels to absorb excess oil before serving warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg
