Catch a whiff of golden-brown goodness wafting through your kitchen as you fry up crispy salmon cakes with canned salmon. Imagine the sound of sizzling in the pan and the delightful crunch when you bite into them—pure magic! These little beauties are not just delicious; they are packed with flavors that dance on your palate like they just stepped out of a Broadway musical.
I remember the first time I whipped up these fantastic morsels. My family was skeptical about using canned fish, but one bite turned their frowns upside down. Now, they request these savory delights for every family gathering, as if I’m the renowned chef of our household. Whether it’s a casual weeknight dinner or a fancy brunch with friends, these salmon cakes steal the show every single time!
Why You'll Love This Recipe
- These delightful salmon cakes are incredibly easy to make and take only around 30 minutes from start to finish
- The flavor is rich and satisfying while being light enough for any meal
- With their vibrant golden color, they will brighten up your dinner table and impress your guests!
- Plus, they’re versatile enough to enjoy on their own or paired with your favorite sauce
I made these tasty treats for my friends’ potluck once, and let me tell you—their faces lit up faster than a kid in a candy store!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Salmon: Opt for wild-caught if possible for better flavor and sustainability.
- Breadcrumbs: Use plain or seasoned breadcrumbs to add texture; panko works great too!
- Eggs: Just one large egg binds everything together beautifully.
- Dijon Mustard: A tablespoon adds a zesty kick that elevates the flavors.
- Fresh Parsley: Chopped parsley brings freshness; substitute with dill if you prefer.
- Salt and Pepper: Essential seasoning; adjust to taste for the best flavor balance.
- Oil for frying: Use olive oil or canola oil for frying until golden brown.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Ingredients: Gather all ingredients on a clean counter. Drain the canned salmon thoroughly and flake it into a bowl.
Mix the Base: In a large bowl, combine flaked salmon, breadcrumbs, egg, Dijon mustard, chopped parsley, salt, and pepper. Stir until well combined—this will be your flavorful base.
Form the Patties: Shape the mixture into small patties using your hands—about 2-3 inches wide works well. Don’t worry about perfection; embrace that homemade charm!
Heat the Oil: In a non-stick skillet over medium heat, pour enough oil to coat the bottom of the pan generously. Wait until it shimmers and smells inviting.
Fry Until Golden: Place patties gently into the hot oil without crowding them. Fry until they’re golden brown on both sides—about 4-5 minutes per side should do it!
Serve Warm: Once cooked through and crispy outside, remove them from the pan and drain on paper towels. Serve warm with lemon wedges or tartar sauce!
Enjoy every bite of these scrumptious salmon cakes with canned salmon! You’ll find that each mouthful is not just satisfying but also brings back those cherished memories of good times shared around food.
You Must Know
- These salmon cakes with canned salmon are not just a meal; they’re a delightful way to use pantry staples
- The crispy exterior gives way to a tender, flavorful center, making them an instant family favorite
- Feel free to customize the seasoning for a personal touch!
Perfecting the Cooking Process
Start by mixing the ingredients for your salmon cakes while heating your skillet. Form the patties and get them cooking for a wonderfully crispy finish.
Add Your Touch
Swap out breadcrumbs for crushed crackers or add herbs like dill or parsley for extra flavor. You can also mix in chopped vegetables like bell peppers for added crunch.
Storing & Reheating
Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat in a skillet for that fresh-out-of-the-pan crunch.
Chef's Helpful Tips
- For perfect salmon cakes, ensure your mixture isn’t too wet, as it can lead to soggy patties
- Try chilling the formed cakes before cooking to help them hold their shape better
- Always taste your mixture before frying; adjust seasonings as needed!
Memories of my first salmon cake experience flood back when my friend raved about them at dinner, insisting I should start a seafood restaurant. Who knew canned salmon could spark such culinary confidence?
FAQ
Can I use fresh salmon instead of canned salmon?
Absolutely! Just cook and flake the fresh salmon before mixing it into your patties.
How do I make sure my salmon cakes don’t fall apart?
Ensure you use enough binder like egg and chill them before cooking to help maintain their shape.
What’s the best way to serve salmon cakes?
Serve with tartar sauce or a squeeze of lemon for a refreshing contrast to the savory flavors.
Easy Salmon Cakes with Canned Salmon
Delight in these crispy salmon cakes made with canned salmon, bursting with flavor and perfect for any meal. Quick to prepare and sure to impress!
- Total Time: 25 minutes
- Yield: Makes approximately 6 servings 1x
Ingredients
- 1 can wild-caught salmon (14.75 oz), drained and flaked
- 1 cup breadcrumbs (plain or panko)
- 1 large egg
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Oil for frying
Instructions
- Gather all ingredients and flake the drained salmon into a mixing bowl.
- In a large bowl, combine flaked salmon, breadcrumbs, egg, Dijon mustard, parsley, salt, and pepper. Mix until well combined.
- Shape the mixture into small patties (2-3 inches wide).
- Heat oil in a non-stick skillet over medium heat until shimmering.
- Fry the patties in batches until golden brown on both sides (about 4-5 minutes per side).
- Drain on paper towels and serve warm with lemon wedges or tartar sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 35mg
