Name: Crispy Salmon Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 (14.75 oz) can of good-quality salmon, drained; 1 cup plain breadcrumbs (or panko for extra crunch); 2 large eggs, room temperature; 1/4 cup finely chopped onion; 1/4 cup chopped fresh parsley or dill; 2 tbsp freshly squeezed lemon juice; Salt and pepper to taste; Oil for frying (about 1/4 cup)

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Imagine biting into a golden, crispy salmon cake with canned salmon. The first crunch gives way to a tender, flavorful interior that dances on your taste buds. Each bite bursts with the aroma of fresh herbs and spices, making it impossible to stop at just one. These little delights are perfect for any occasion—be it a casual family dinner or an elegant gathering that needs a touch of sophistication.

Now, let me take you back to the first time I made these salmon cakes with canned salmon. I was in college, trying to impress my friends with my culinary skills (spoiler alert: I didn’t). As the smell of sautéed onions filled the kitchen, my roommate declared these cakes would be the highlight of our dinner party. Trust me; they were right! Every plate emptied faster than I could serve them. You’ll want to keep this recipe handy—it’s sure to become a favorite in your home too.

Why You'll Love This Recipe

These salmon cakes are incredibly easy to prepare, making them perfect for busy weeknights
With their savory flavor profile, they appeal to both seafood lovers and skeptics alike
Their beautiful golden exterior adds visual flair to any meal presentation
Versatile enough to be served as appetizers or main dishes, they fit every occasion perfectly

I still remember my friends’ faces lighting up when they took their first bites of these delightful cakes.

Recipe preparation

Essential Ingredients

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

Canned Salmon: Use good-quality canned salmon for rich flavor; wild-caught is often best for sustainability.
Breadcrumbs: Choose plain breadcrumbs for a neutral base; panko will give extra crunch.
Eggs: Fresh eggs help bind the mixture together; room temperature eggs work best.
Fresh Herbs: Parsley or dill add freshness; feel free to experiment with your favorites.
Onion: Finely chopped onion brings sweetness and depth; yellow or red onions work well here.
Lemon Juice: Freshly squeezed lemon juice brightens flavors; avoid bottled varieties if possible for the best taste.
Salt and Pepper: Essential seasonings that enhance all flavors; adjust according to your taste preferences.
Oil for Frying: Olive oil or vegetable oil works great for frying; choose based on your flavor preference.

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

Let’s Make it Together

Ready to dive into cooking these scrumptious salmon cakes? Let’s do this step by step!

Prepare Your Ingredients: Start by gathering all your ingredients on the counter. Drain the canned salmon and remove any bones if necessary. Chop the onion finely and mince your fresh herbs.

Mix It All Up: In a large bowl, combine drained salmon, breadcrumbs, chopped onion, herbs, eggs, and lemon juice. Mix everything until just combined—don’t overmix or your cakes will be tough!

Shape the Patties: Wet your hands slightly and scoop out portions of the mixture. Form them into patties about 3 inches wide. This is where you can get creative with shapes if you want—just don’t make them too thick!

Heat That Pan!: Heat oil in a large skillet over medium heat until shimmering but not smoking. You want it hot enough so that when you drop in a patty, it sizzles immediately.

Fry Until Golden Brown: Place patties in the skillet without overcrowding. Cook each side for about 4-5 minutes until they turn golden brown and crispy—trust me, the sound alone will have you drooling.

Serve & Enjoy!: Once cooked through, transfer them onto paper towels briefly to absorb excess oil before serving. Pair with a simple salad or sauce of choice for dipping!

Now that you’ve made these delightful salmon cakes with canned salmon, enjoy every single bite—you’ve earned it!

You Must Know

Salmon cakes with canned salmon are a budget-friendly delight
They offer a crispy exterior and tender interior, perfect for quick meals or fancy gatherings
The aroma of frying salmon cakes is enough to make anyone’s mouth water!

Perfecting the Cooking Process

Start by combining ingredients in a bowl, then form patties. Heat oil in a skillet, and cook the cakes until golden brown on both sides for even crispiness.

Serving and storing

Add Your Touch

Feel free to swap canned salmon for tuna or add herbs like dill or parsley for an extra flavor kick. A dash of hot sauce can spice things up!

Storing & Reheating

Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat them in the oven at 350°F for 10-15 minutes for best results.

Chef's Helpful Tips

For perfect salmon cakes, let the mixture chill before frying to enhance texture
Use a nonstick skillet to prevent sticking and ensure even cooking
Always taste your mixture before cooking to adjust seasoning properly!

I remember the first time I made salmon cakes with canned salmon. My friends devoured them so quickly that I barely got a bite! It was a hit that turned into regular dinner requests.

FAQs

FAQ

Can I use fresh salmon instead of canned salmon?

Absolutely! Just make sure it’s cooked and flaked before mixing.

How do I prevent my salmon cakes from falling apart?

Ensure you use enough binding agents like breadcrumbs or eggs to hold everything together.

What can I serve with salmon cakes?

These delicious cakes pair wonderfully with tartar sauce, salad, or even over pasta for a twist!