Name: Crispy Salmon Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 (14.75 oz) can wild-caught salmon, drained and flaked; 1 cup plain breadcrumbs; 2 large eggs; 2 tbsp Dijon mustard; 1/4 cup fresh herbs (dill or parsley), chopped; 1 tbsp lemon juice; 1 tsp onion powder; 1 tsp garlic powder; Salt and pepper to taste; 2 tbsp olive oil for frying

Imagine sinking your teeth into a warm, crispy salmon cake with canned salmon, the flavors bursting like a party in your mouth. The golden brown exterior gives way to a tender, flaky center that’s kissed by zesty herbs and spices, while the aroma wafts through your kitchen—inviting, comforting, and utterly enticing.

As I recall my first attempt at making salmon cakes with canned salmon, it was a whirlwind of laughter and minor chaos. Friends gathered around, eyes wide in anticipation as I tossed ingredients together like a mad scientist. The result? A culinary masterpiece that became an instant favorite at our dinner parties. Whether it’s a casual weeknight dinner or a festive gathering, these cakes never fail to impress!

Why You'll Love This Recipe

These salmon cakes are incredibly easy to whip up, making them perfect for any skill level in the kitchen
The flavor profile is rich and savory, with a hint of zest that keeps you coming back for more
Visually appealing with their golden crust, they’ll have everyone reaching for seconds
Plus, they’re versatile enough to serve as appetizers or main dishes!

I remember the first time I served these at a family gathering—the smiles and compliments made it all worth it!

Essential Ingredients

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

Canned Salmon: Look for wild-caught salmon for the best flavor; it adds a lovely richness to the cakes.
Breadcrumbs: Use plain or seasoned breadcrumbs depending on your preference; they help bind everything together perfectly.
Eggs: Fresh eggs help hold the mixture together; they also add moisture for a tender texture.
Dijon Mustard: This adds a tangy kick that elevates the flavors beautifully; don’t skip this!
Fresh Herbs: Dill or parsley brightens up the cakes; feel free to use whatever you have on hand.
Lemon Juice: A splash of lemon juice balances out the richness and adds freshness to each bite.
Onion and Garlic Powder: These aromatics provide depth of flavor; they’re essential for that homemade taste!
Salt and Pepper: Always season to taste—it makes all the difference in enhancing those delicious flavors.

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

Let’s Make it Together

Prep Your Ingredients: Start by draining your canned salmon thoroughly; this prevents soggy cakes. Then gather all your other ingredients so they’re ready to go.

Mix It Up!: In a large bowl, combine the drained salmon with breadcrumbs, eggs, Dijon mustard, fresh herbs, onion powder, garlic powder, salt, and pepper. Stir until everything is well combined.

Form Those Cakes: Using your hands (the best kitchen tool ever), shape the mixture into patties about 2 inches wide. Don’t worry too much about perfection; rustic is charming!

Heat Up That Pan!: Heat olive oil over medium heat in a non-stick skillet until shimmering but not smoking. This ensures those cakes get extra crispy.

Cook Until Golden Brown!: Place the patties gently into the skillet without crowding them. Cook for about 4-5 minutes per side until they turn golden brown and crispy. Flip carefully using a spatula.

Serve and Enjoy!: Remove from heat and let cool slightly before serving. Pair these delightful cakes with tartar sauce or a squeeze of lemon juice for an extra zing!

Now you’re armed with all you need to create these scrumptious salmon cakes with canned salmon—happy cooking!

You Must Know

These salmon cakes with canned salmon are not only quick to prepare but also incredibly flavorful
The crispy exterior combined with a tender inside makes for a delightful bite
You can easily whip them up for a weeknight dinner or a fancy brunch

Perfecting the Cooking Process

Start by mixing the ingredients to form the salmon cakes, then chill them briefly before frying. This ensures they hold together and develop a perfect golden crust.

Add Your Touch

Feel free to swap out breadcrumbs for crushed crackers or add fresh herbs for extra flavor. A dash of hot sauce can amp up the heat if you like it spicy.

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 until warm and crispy again.

Chef's Helpful Tips

To ensure your salmon cakes hold their shape, avoid over-mixing the ingredients, as this can make them dense
Use cold oil when frying to achieve that perfect crispiness without burning
Always taste your mixture before cooking; seasonings can vary greatly!

Cooking these salmon cakes with canned salmon has become one of my favorite go-to meals; they’re always a hit during family gatherings, and everyone asks for seconds!

FAQs

FAQ

Can I use fresh salmon instead of canned salmon?

Yes, fresh salmon works well; just ensure it’s cooked and flaked properly.

How do I prevent my salmon cakes from falling apart?

Ensure your mixture is well combined and let it chill before frying to help firm up.

What should I serve with salmon cakes?

Serve them alongside a fresh salad or with a tangy dipping sauce for added flavor.