Irresistible Salmon Cakes with Canned Salmon Recipe

Imagine sinking your teeth into a golden-brown salmon cake, the crispy exterior giving way to a tender, flaky interior that bursts with flavor. The aroma fills the air, teasing your senses and promising a delightful culinary experience. Now, picture enjoying these delicious salmon cakes with canned salmon recipe at a cozy family gathering or a casual weeknight dinner, where everyone is reaching for seconds.

I remember the first time I made these salmon cakes; my kids were skeptical at first. But after one bite, they were hooked! These little delights have become a staple in our home—easy to whip up and always a crowd-pleaser.

I still chuckle thinking about the time I accidentally added too much cayenne pepper. My friends turned beet-red but couldn’t stop eating them!

Essential Ingredients

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

• Canned Salmon: Look for wild-caught options if you can; they offer richer flavor and better quality.

• Breadcrumbs: Use plain or seasoned breadcrumbs for added flavor and texture in the cake.

• Eggs: Fresh eggs will act as a binding agent, helping the cakes hold together beautifully.

• Dijon Mustard: A touch of mustard adds zest; opt for whole grain for extra crunch!

• Fresh Parsley: Chopped parsley brightens up the flavors; feel free to substitute with dill if you prefer.

• Lemon Juice: Freshly squeezed lemon juice brings a refreshing tang that complements the salmon perfectly.

• Salt and Pepper: Don’t forget these staples; season to taste for optimal flavor.

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

Let’s Make it together

Prepare Your Ingredients: Start by draining the canned salmon thoroughly in a colander. Flake it into a large mixing bowl while you admire its beautiful pink hue.

Add Your Binders and Flavorings: In the same bowl, mix flaked salmon with breadcrumbs, eggs, Dijon mustard, chopped parsley, and lemon juice until combined. The mixture should have a delightful aroma already.

Form the Cakes: With clean hands (or slightly sticky ones), shape the mixture into patties about 1 inch thick. Place them on a plate as you go along.

Heat Up That Pan!: In a skillet over medium heat, add olive oil until shimmering but not smoking. This ensures an even crispness on each cake.

Cook Until Golden Brown: Carefully add the patties to the hot skillet and cook for about 4-5 minutes on each side until golden brown and crispy. Enjoy that irresistible sizzle!

Serve and Savor!: Transfer your perfectly cooked salmon cakes onto a paper towel-lined plate to drain excess oil before serving them warm with your favorite dipping sauce or salad.

Now you have delicious salmon cakes ready to impress! Whether it’s a cozy family dinner or an impromptu gathering of friends, these little beauties will surely steal the show!

Perfecting the Cooking Process

Start by mixing the salmon with breadcrumbs and seasonings. Form into patties, then pan-fry until golden brown for that perfect crispiness.

Add Your Touch

Experiment with different herbs like dill or parsley. You can also add diced vegetables or cheese for extra flavor and texture.

Storing & Reheating

Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat them in a skillet for fantastic crispness.

Creating these salmon cakes with canned salmon recipe takes me back to my college days when my friends were skeptical about canned fish but ended up asking for seconds!

FAQ

What can I serve with salmon cakes?

Serve with tartar sauce, a fresh salad, or creamy coleslaw for a delightful meal.

Can I freeze salmon cakes?

Yes, freeze them uncooked or cooked, wrapped tightly in plastic wrap or foil.

How do I know when the salmon cakes are done?

They should be golden brown on both sides and heated through in the center.

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Delicious Salmon Cakes

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• Author: Ethan Brooks
• Total Time: 20 minutes
• Yield: Approximately 6 servings 1x

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Description

Indulge in the delightful flavors of homemade salmon cakes, perfect for any occasion. With a crispy golden-brown exterior and a tender, flaky interior, these cakes are made with canned salmon for a quick and easy meal. Serve them as an appetizer, in sandwiches, or alongside fresh salads. This recipe is loved by families for its simplicity and crowd-pleasing taste!

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Ingredients

Scale 1x2x3x

• 1 can (14 oz) wild-caught salmon, drained
• 1 cup breadcrumbs (plain or seasoned)
• 2 large eggs
• 2 tbsp Dijon mustard
• ¼ cup fresh parsley, chopped
• 2 tbsp lemon juice
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

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Instructions

1. Drain the canned salmon and flake it into a mixing bowl.
2. Add breadcrumbs, eggs, Dijon mustard, parsley, lemon juice, salt, and pepper; mix until combined.
3. Shape the mixture into patties about 1 inch thick.
4. Heat olive oil in a skillet over medium heat.
5. Cook the patties for 4-5 minutes on each side until golden brown.
6. Transfer to a paper towel-lined plate to remove excess oil before serving.

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

Nutrition

• Serving Size: 1 cake pop (45g)
• Calories: 150
• Sugar: 0g
• Sodium: 270mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 70mg

Keywords: Experiment with different herbs like dill or chives for varied flavors. For added texture, incorporate diced onions or bell peppers into the mixture.