Imagine biting into a crispy salmon cake with canned salmon, perfectly golden on the outside and tender on the inside. The delightful crunch gives way to a burst of flavor, with hints of fresh herbs and a squeeze of lemon that dances on your palate. Now, picture this: a busy weeknight, your kids are clamoring for dinner, and there’s a can of salmon lurking at the back of your pantry, just waiting to be transformed into something magical.

This recipe is not just about food; it’s about memories. I remember the first time I made these salmon cakes for my family. My kids were skeptical at first—“Canned salmon? Really?” But one bite in, and their eyes lit up like Christmas morning. Before I knew it, they were asking for seconds! These salmon cakes are perfect for any occasion—whether it’s a casual family dinner or a fun gathering with friends.

Why You'll Love This Recipe

These salmon cakes with canned salmon are incredibly easy to whip up on busy nights
The flavor profile balances savory and tangy notes that tantalize your taste buds
Their golden-brown crust makes them visually appealing, turning any meal into an event
They’re versatile enough to serve as appetizers or main dishes, making them perfect for any setting

I’ll never forget how my friends raved about these little beauties during our last get-together. They were gone before I could even grab a second one!

Recipe preparation

Essential Ingredients

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

Canned Salmon: A great time-saver; ensure you drain it well to avoid excess moisture.
Breadcrumbs: Use plain or seasoned breadcrumbs for added texture and flavor.
Eggs: These act as a binder; go for large eggs for best results.
Green Onions: Freshly chopped adds brightness; pick firm green onions for best flavor.
Dijon Mustard: This gives the cakes a zesty kick; don’t skip it!
Lemon Juice: Freshly squeezed enhances the overall flavor; bottled won’t give you the same zing.
Fresh Parsley or Dill: Use whichever herb you prefer or have on hand for extra freshness.
Olive Oil: For frying; select high quality for richer flavor.

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 before you start; it makes the process smoother and more enjoyable. Chop green onions and parsley finely so they mix easily into the batter.

Mash the Salmon: In a large bowl, use a fork to break up the canned salmon into smaller pieces—no one wants big chunks in their cake! Add breadcrumbs to absorb some moisture.

Add Flavorings: Mix in chopped green onions, parsley (or dill), Dijon mustard, lemon juice, and eggs until everything is well combined. It will smell incredible as you mix!

Form Patties: Shape the mixture into patties about three inches wide. Don’t worry if they aren’t perfect circles; rustic is charming! Place them on a plate as you prepare to cook.

Fry Until Golden Brown: Heat olive oil in a skillet over medium heat. Cook each patty for 4-5 minutes on each side until they turn golden brown and crispy. Your kitchen will smell heavenly at this point!

Serve and Enjoy!: Transfer cooked salmon cakes onto paper towels to absorb excess oil. Serve warm with lemon wedges or your favorite dipping sauce—tartar sauce works wonders here!

And there you have it—a simple yet delicious recipe that brings everyone together around the dinner table!

You Must Know

Salmon cakes with canned salmon are a quick, tasty option for busy weeknights
Their crispy exterior and tender interior create a delightful texture contrast
Plus, they’re perfect for using up leftover ingredients in your fridge

Perfecting the Cooking Process

Start by mixing all your ingredients well before shaping them into cakes. Form uniform patties to ensure even cooking. Heat your pan before adding oil for that perfect golden crust.

Serving and storing

Add Your Touch

Feel free to swap out canned salmon for tuna if you’re feeling adventurous. Add spices like dill or paprika to enhance flavor. A dash of hot sauce can also kick things up a notch.

Storing & Reheating

Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat in a skillet on medium heat for a few minutes until warmed through, ensuring they stay crispy.

Chef's Helpful Tips

To achieve the best flavor, let the mixture sit for 10 minutes before shaping cakes, allowing flavors to meld
Avoid overcrowding the pan while frying; this ensures even cooking and browning
Don’t skip the chilling step; it helps hold the cake shape during cooking

Sharing these salmon cakes with friends led to laughter when my cousin tried one and exclaimed, “Is this gourmet?!” It was a proud moment knowing I nailed the recipe.

FAQs

FAQ

Can I use fresh salmon instead of canned salmon?

Yes, fresh salmon works well but requires additional cooking time.

How do I prevent my salmon cakes from falling apart?

Ensure ample binding agents like eggs and breadcrumbs are included in your mixture.

What can I serve with salmon cakes?

Pair them with tartar sauce, a salad, or even creamy coleslaw for a delightful meal.