Irresistible Salmon Cakes with Canned Salmon Recipe

When you think of comfort food, what comes to mind? For me, it’s the crispy, golden-brown delight of salmon cakes with canned salmon. Imagine sinking your teeth into a tender, flaky patty that bursts with flavors of fresh herbs and zesty lemon. These little morsels are not only delicious but also so easy to whip up that you might find yourself making them for breakfast, lunch, or dinner. They’re perfect for any occasion when your taste buds are begging for something delightful.

I remember the first time I made salmon cakes with canned salmon. My kitchen turned into a mini seafood restaurant as I attempted to impress my family during a casual Sunday dinner. The aroma wafting through the air was heavenly, and the laughter around the table made the effort worthwhile. These cakes have since become a staple in our home, often requested for gatherings and dinners alike. Trust me; once you try these, they’ll hold a special place in your heart and on your plate.

I can still picture my friends’ faces lighting up when I served these salmon cakes for the first time; they devoured them like there was no tomorrow.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Salmon: Opt for wild-caught if possible; it adds more flavor and is often better quality.

• Breadcrumbs: Use plain or seasoned breadcrumbs for added texture. Panko works especially well for extra crunch.

• Eggs: Fresh eggs help bind everything together perfectly; they contribute to that lovely golden color.

• Dijon Mustard: A tablespoon provides a kick that elevates the flavor profile of these cakes significantly.

• Fresh Herbs (Dill or Parsley): Fresh herbs will bring brightness and vibrancy to each bite; dried just won’t cut it.

• Lemon Juice: A squeeze of fresh lemon juice brightens up the dish and balances the richness of the salmon.

• Cooking Oil (Olive or Vegetable): Use oil with a higher smoke point for frying to achieve that crispy exterior without burning.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Drain your canned salmon well, then flake it into a large mixing bowl using a fork. Make sure to remove any bones you come across because surprise fish bones aren’t anyone’s idea of fun.

Mix It Up: Add breadcrumbs, eggs, Dijon mustard, chopped herbs, lemon juice, salt, and pepper into the bowl with salmon. Gently combine everything until just mixed—think blended but not mushy.

Shape Those Cakes: Grab a handful of mixture and form it into small patties about 3 inches wide. You should aim for about 8-10 patties total depending on how generous you’re feeling with each one.

Heat Things Up: In a large skillet over medium heat, add enough oil to cover the bottom generously. Once hot (but not smoking), carefully place your patties into the pan without crowding them—give them space to breathe!

Cook Until Golden Brown: Fry each side for about 4 minutes or until they develop a gorgeous golden-brown crust—your kitchen will smell divine! Flip carefully with a spatula so they don’t fall apart.

Serve and Enjoy!: Remove from skillet and drain on paper towels briefly before serving hot with your favorite dipping sauce or on top of a fresh salad. Trust me; everyone will be asking for seconds!

Now you’re ready to enjoy these scrumptious salmon cakes with canned salmon! Each bite is sure to bring back memories of family dinners filled with laughter and joy.

Perfecting the Cooking Process

Start by mixing your ingredients efficiently while preheating your pan. Shape the salmon cakes and sear them until golden brown. This technique ensures a crispy texture while keeping the inside moist.

Add Your Touch

Feel free to swap canned salmon for fresh fish or add spices like dill and garlic. You can also experiment with breadcrumbs or panko for different textures and flavors that suit your palate.

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 to maintain their crispy edges, bringing them back to life!

Sharing this recipe reminds me of my sister’s wedding day when I made these salmon cakes as a surprise appetizer. They disappeared faster than you can say “salmon,” leaving everyone clamoring for more!

FAQ

Can I use fresh salmon instead of canned?

Absolutely! Fresh salmon can be used; just ensure it’s cooked properly first.

What sides pair well with salmon cakes?

Try serving them with a fresh salad or creamy coleslaw for a delicious contrast.

Can I freeze salmon cakes?

Yes, you can freeze uncooked or cooked salmon cakes; just wrap them tightly for best results.