Easy Salmon Cakes with Canned Salmon Recipe

Catch a whiff of these crispy golden-brown delights! Imagine biting into a perfectly seasoned cake that’s both flaky and tender, bursting with the rich flavor of salmon. These salmon cakes with canned salmon are not just food; they’re an experience waiting to happen. Whether you whip them up for a cozy family dinner or serve them at your next gathering, the aroma alone will have your guests lining up for seconds.

Let me take you back to a sunny Sunday afternoon when I first attempted this recipe. I was eager to impress my family during our weekly brunch but had no fresh fish on hand. Enter the hero of the story—canned salmon! With just a few pantry staples and a sprinkle of creativity, I transformed those ordinary cans into something extraordinary. The laughter and compliments that followed made it clear: this dish deserves a permanent spot at our table.

I still remember my dad’s delighted face when he took his first bite of my homemade salmon cakes. He even asked if I could make them every weekend!

Essential Ingredients

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

• Canned Salmon: Opt for high-quality wild-caught canned salmon for the best taste and texture.
• Breadcrumbs: Use plain or seasoned breadcrumbs to add structure; they help hold the cakes together.
• Eggs: Fresh eggs bind everything nicely while adding moisture; two large eggs should do the trick.
• Green Onions: Chopped green onions bring freshness and a mild onion flavor that complements the fish beautifully.
• Mayonnaise: A dollop of mayo adds creaminess; consider using light mayo if you prefer a healthier option.
• Lemon Juice: Freshly squeezed lemon juice brightens flavors; it’s like sunshine in every bite!

For seasonings:

• Dijon Mustard: Adds depth to your mixture; just a teaspoon will elevate the flavors significantly.
• Old Bay Seasoning (optional): If you want that coastal kick; it’s perfect for seafood dishes.
• Salt & Pepper: Always add these according to your taste; don’t forget to taste as you go!

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

Let’s Make it together

Prepare Your Workspace: Clear your countertop and gather all your ingredients. Prepping everything ahead makes cooking smoother and more enjoyable.

Mix the Ingredients: In a large bowl, combine drained canned salmon with breadcrumbs, chopped green onions, eggs, mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning (if using), salt, and pepper until well blended.

Shape Your Cakes: Using your hands (don’t be shy!), form the mixture into patties about 1 inch thick—this should yield around 8-10 cakes depending on size.

Heat Up The Pan: Pour enough oil into a nonstick skillet over medium heat until hot but not smoking—about 350°F (175°C) should do the trick!

Cook Until Golden Brown: Fry each cake for about 4-5 minutes per side until they’re crispy and golden brown. You’re looking for that delicious crunch!

Serve & Enjoy: Transfer cooked cakes onto paper towels to drain excess oil before serving them warm with your favorite dipping sauce or garnish.

These steps guide you through preparing scrumptious homemade salmon cakes from simple ingredients you have on hand! Enjoy every step along the way!

Now you have everything you need to create delightful meals that not only satisfy your taste buds but also leave your kitchen smelling divine. Happy cooking!

Perfecting the Cooking Process

Start by mixing the ingredients well, then shape the salmon cakes before refrigerating them for at least 30 minutes. This helps them hold their shape during cooking while enhancing the flavors.

Add Your Touch

Feel free to customize your salmon cakes with fresh herbs, spices, or even some diced veggies. A splash of hot sauce can add a delightful kick!

Storing & Reheating

Store leftover salmon cakes in an airtight container in the fridge for up to three days. To reheat, bake them in the oven at 350°F until heated through.

Sharing my first attempt at making salmon cakes was a hilarious disaster—my friends couldn’t stop laughing when they saw my flying flour cloud! But they were delicious!

FAQ

Can I use fresh salmon instead of canned salmon?

Yes, fresh salmon works great but requires more preparation time.

What should I serve with salmon cakes?

Pair them with a light salad or a tangy dipping sauce for a complete meal.

How do I know when the salmon cakes are cooked?

They should be golden brown on both sides and reach an internal temperature of 165°F.

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Easy Salmon Cakes with Canned Salmon Recipe

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• Author: Jennifer
• Total Time: 35 minutes
• Yield: Approximately 8 servings 1x

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Description

Enjoy crispy, savory salmon cakes made easy with canned salmon! Perfect for a quick meal or as a crowd-pleasing appetizer.

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Ingredients

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• 1 can (14.75 oz) high-quality wild-caught canned salmon
• 1 cup breadcrumbs (plain or seasoned)
• 2 large eggs
• ¼ cup chopped green onions
• 3 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

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Instructions

1. Gather your ingredients and clear your workspace.
2. In a large bowl, mix drained canned salmon, breadcrumbs, eggs, green onions, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until well combined.
3. Shape the mixture into patties about 1 inch thick (yielding approximately 8-10 cakes).
4. Heat oil in a nonstick skillet over medium heat (about 350°F).
5. Fry each patty for 4-5 minutes on each side until golden brown and crispy.
6. Drain on paper towels and serve warm with your preferred dipping sauce.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer/Main
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 cake (45g)
• Calories: 160
• Sugar: 0g
• Sodium: 325mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 70mg