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Get The Product!There’s something magical about the moment you bite into a crispy salmon cake, revealing a tender, flavorful center that dances with hints of lemon and herbs. The aroma wafts through your kitchen, promising a culinary adventure that’s both comforting and satisfying. Salmon cakes with canned salmon are the perfect blend of convenience and taste, making them an ideal choice for busy weeknights or lazy weekends when you’re craving something delicious yet effortless.
I vividly remember the first time I attempted to make these delightful patties. My family gathered around the table, eyes wide with anticipation as I flipped the cakes in the skillet, sending sizzles echoing throughout the house. With each bite, smiles spread across their faces, and I knew I had struck gold in the kitchen. These little gems are perfect for casual get-togethers or family dinners, inviting laughter and good conversation over a plate of pure happiness.
Why You'll Love This Recipe
- These salmon cakes with canned salmon come together in just 30 minutes, making weeknight dinners a breeze
- Their flavor is fresh and zesty, appealing to both seafood lovers and skeptics alike
- They look gorgeous on any plate, with a golden-brown crust that beckons for attention
- Versatile enough to serve as appetizers or main courses, they fit perfectly into any meal plan
I once made these for my best friend’s birthday party, and let me tell you—their popularity rivaled even the cake!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Canned Salmon: Opt for wild-caught salmon if possible; it adds better flavor and sustainability.
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Breadcrumbs: Use plain or panko breadcrumbs for extra crunch; they help bind everything together beautifully.
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Eggs: Two large eggs will keep your cakes moist while helping them hold shape during cooking.
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Fresh Herbs: A mix of parsley and dill brightens up the flavors; feel free to use dried herbs if fresh isn’t available.
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Lemon Juice: Freshly squeezed lemon juice elevates these cakes with a zesty kick; bottled juice just won’t cut it.
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Garlic Powder: Adds depth without overwhelming; it’s a pantry staple that enhances so many dishes.
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Onion Powder: It gives a hint of sweetness; substitute with finely chopped onions if you prefer fresh.
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Salt and Pepper: Essential seasonings to brighten up flavors; adjust according to taste preferences.
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Olive Oil: For frying those lovely patties until golden brown; use enough oil to cover the skillet lightly.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Salmon Cakes with Canned Salmon
Mixing It Up: In a large bowl, combine one can of drained salmon (about 14 ounces), breadcrumbs, eggs, chopped fresh herbs, lemon juice, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
Shaping Patties: Using your hands (don’t worry about getting messy), form the mixture into patties about 2 inches wide. This recipe should yield around eight cakes—perfect for sharing!
Heating Things Up: Heat about two tablespoons of olive oil in a non-stick skillet over medium heat until shimmering but not smoking. You want that oil hot enough to make things crisp without burning.
Searing Perfection: Carefully place your salmon cakes in the skillet without overcrowding them. Cook for about three minutes on each side until they turn golden brown—your kitchen will smell divine!
Serving Suggestions: Once cooked through (an internal temperature of 145°F), remove from heat and let them rest on paper towels to absorb excess oil. Serve hot with tartar sauce or a squeeze of lemon—you won’t regret it!
These salmon cakes with canned salmon are not only incredibly easy to whip up but also satisfyingly delicious. Whether it’s an impromptu dinner or part of an elaborate gathering, these little bites are sure to be crowd-pleasers!
You Must Know
- Salmon cakes with canned salmon are a quick, delicious meal that can elevate your weeknight dinners
- The crispy exterior and tender inside create a satisfying bite, making them perfect for busy evenings or casual gatherings
- Plus, they are budget-friendly and incredibly versatile!
Perfecting the Cooking Process
Start by mixing ingredients while preheating the skillet to medium heat. Form the cakes and sear them until golden-brown for optimal flavor and texture.
Add Your Touch
Feel free to swap canned salmon for tuna or add fresh herbs like dill or parsley to enhance the flavor. Experimenting can lead to delightful surprises!
Storing & Reheating
Store leftover salmon cakes in an airtight container in the fridge. Reheat on a skillet over medium heat for best results, ensuring they remain crisp.
Chef's Helpful Tips
- When frying salmon cakes, ensure your oil is hot enough; otherwise, they may absorb too much oil
- Don’t overcrowd the pan to maintain even cooking
- Finally, let them rest briefly after cooking to enhance their flavor profile and texture
Sharing salmon cakes with friends always brings back memories of laughter and compliments flying around the kitchen. Their delighted faces made all the effort worthwhile!
FAQ
Can I use fresh salmon instead of canned?
Yes, fresh salmon works great; just ensure it’s cooked beforehand.
How long do these salmon cakes last in the fridge?
They can be stored in the fridge for up to three days.
Can I freeze leftover salmon cakes?
Yes, wrap them tightly and freeze. Thaw before reheating for best results.
Salmon Cakes with Canned Salmon
- Total Time: 30 minutes
- Yield: Approximately 8 servings 1x
Description
Delve into the delightful world of salmon cakes made with canned salmon, perfect for busy weeknights or casual gatherings. With a crispy exterior and a tender, flavorful center infused with zesty lemon and fresh herbs, these savory patties are sure to become a family favorite. Ready in just 30 minutes, they offer convenience without compromising taste!
Ingredients
- 1 can (14 oz) wild-caught salmon, drained
- 1 cup plain or panko breadcrumbs
- 2 large eggs
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped (or 1 tsp dried)
- 2 tbsp freshly squeezed lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large bowl, mix the drained salmon, breadcrumbs, eggs, parsley, dill, lemon juice, garlic powder, onion powder, salt, and pepper until well combined.
- Form the mixture into patties about 2 inches wide; you should have around eight cakes.
- Heat olive oil in a non-stick skillet over medium heat until shimmering.
- Cook the salmon cakes for about three minutes on each side until golden brown and crispy. Ensure they reach an internal temperature of 145°F before serving. Enjoy with tartar sauce or lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg
