Delicious Salmon Cakes with Canned Salmon Recipe

There’s something undeniably satisfying about salmon cakes with canned salmon. Imagine the crispy exterior giving way to a tender, flavorful interior that dances with herbs and spices. Each bite bursts with oceanic goodness, evoking memories of seaside picnics and sunny afternoons.

I remember the first time I made these delightful bites; my friends could hardly believe they were made from canned salmon. From casual lunches to festive gatherings, these cakes never fail to impress, proving that good things can come from a can.

I once served these salmon cakes at a backyard barbecue, and my friends devoured them in minutes, asking for the recipe like it was a secret family treasure.

Essential Ingredients

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

• Canned Salmon: Look for boneless and skinless salmon for convenience; it saves time on prep.

• Breadcrumbs: Use plain or seasoned breadcrumbs for extra texture; they help bind the cakes beautifully.

• Eggs: Fresh eggs are essential for binding; they give structure to your salmon cakes.

• Fresh Parsley: Opt for bright green parsley to add freshness; chop it finely for even distribution.

• Lemon Juice: Freshly squeezed lemon juice enhances flavor; avoid bottled versions for the best taste.

• Onion: A small finely diced onion adds sweetness and moisture; sautéing it first brings out its natural flavors.

• Garlic Powder: A sprinkle of garlic powder adds warmth; adjust according to your taste preference.

• Salt and Pepper: Essential seasoning; always use freshly cracked black pepper for added depth.

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

Let’s Make it Together

Prepare Your Canned Salmon: Drain the canned salmon thoroughly and flake it into a large mixing bowl using a fork. Ensure there are no large chunks left behind; nobody wants an uninvited surprise bite.

Sauté the Onions: In a skillet over medium heat, sauté finely chopped onions until they turn translucent and sweet-smelling, about 3-4 minutes. This step elevates their flavor profile dramatically.

Mix All Ingredients Together: In the same bowl as your flaked salmon, combine sautéed onions, breadcrumbs, eggs, parsley, lemon juice, garlic powder, salt, and pepper. Stir until everything is well incorporated but don’t overmix; we want light and fluffy cakes!

Shape Your Cakes: With clean hands (or slightly wet ones), form mixture into patties about 2 inches wide. This is where you channel your inner chef—make them as perfect or rustic as you like!

Cook the Salmon Cakes: Heat olive oil in a nonstick skillet over medium heat. Cook each patty for about 4-5 minutes per side until golden brown and crispy. You’ll know they’re ready when they smell irresistible!

Savoring the Moment!: Serve warm with your choice of dipping sauce or a wedge of lemon on the side. Get ready to impress everyone around your table with these stunningly delicious salmon cakes!

Perfecting the Cooking Process

Start by mixing all ingredients in a bowl. Form patties, then refrigerate for 30 minutes. Finally, pan-fry until golden brown and crispy on each side.

Add Your Touch

Feel free to swap out canned salmon for tuna or add diced vegetables like bell peppers or corn for extra crunch. Enhance flavors with fresh herbs like dill or parsley.

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 until warmed through, achieving that lovely crispiness again.

I remember the first time I made salmon cakes with canned salmon; my friends devoured them! Their compliments made my heart swell and inspired me to keep experimenting.

FAQ

What type of canned salmon works best?

Opt for wild-caught pink salmon for better flavor and texture in your salmon cakes.

Can I freeze leftover salmon cakes?

Yes, you can freeze them; just ensure they are well-wrapped to avoid freezer burn.

How do I know when the salmon cakes are cooked through?

Salmon cakes should be golden brown on both sides and reach an internal temperature of 145°F.

Print

Salmon Cakes with Canned Salmon

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• Author: Ethan Brooks
• Total Time: 25 minutes
• Yield: Makes approximately 6 salmon cakes 1x

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Description

Salmon cakes made with canned salmon are a quick, delicious treat that offers a delightful crunch on the outside and a tender, flavorful interior. Packed with fresh herbs and zesty lemon, these cakes evoke memories of sunny picnics and seaside gatherings. Perfect for any occasion, they are impressively easy to prepare and budget-friendly, making them an ideal choice for weeknight dinners or festive gatherings.

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Ingredients

Scale 1x2x3x

• 1 (14.75 oz) can boneless, skinless salmon
• 1 cup breadcrumbs (plain or seasoned)
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice (freshly squeezed)
• 1 small onion, finely diced
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil (for cooking)

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Instructions

1. Drain and flake the canned salmon into a large bowl.
2. Sauté diced onion in olive oil over medium heat until translucent (about 3-4 minutes).
3. In the bowl with salmon, mix in sautéed onion, breadcrumbs, eggs, parsley, lemon juice, garlic powder, salt, and pepper. Stir gently until combined.
4. Form the mixture into patties about 2 inches wide.
5. Fry each patty in olive oil over medium heat for 4-5 minutes per side until golden brown.
6. Serve warm with dipping sauce or lemon wedges.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer/Main
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 170
• Sugar: 0g
• Sodium: 350mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 80mg

Keywords: Refrigerate formed patties for at least 30 minutes before cooking to help them hold together. Feel free to substitute canned salmon with tuna or add vegetables like bell peppers for added flavor and texture.