Imagine sinking your teeth into a crispy, golden brown salmon cake that bursts with flavors reminiscent of the ocean breeze. These salmon cakes with canned salmon are not only a delightful treat for your taste buds but also an ode to busy weeknights when you want something quick yet satisfying. With a hint of lemon and fresh herbs, each bite transports you to a sun-soaked seaside picnic, and trust me, your kitchen will start smelling like a beachside bistro.
Now, let me take you on a little culinary journey. Picture this: it’s a rainy Tuesday evening, and you’re staring blankly at the fridge. Suddenly, you spot that lonely can of salmon hidden behind the pickles. You remember those delicious salmon cakes your grandmother used to whip up—a recipe passed down through generations. Just like that, you’re transported back to cozy family dinners filled with laughter and stories over plates of crispy goodness. Now, let’s dive into making these scrumptious salmon cakes that are perfect for any occasion—from casual dinners to fancy brunches.
Why You'll Love This Recipe
- These salmon cakes are incredibly easy to prepare, making them perfect for busy weeknights
- The flavor profile is vibrant, combining savory and zesty notes for a mouthwatering experience
- Visually appealing with their golden crust and tender interior, they’re sure to impress anyone at your dinner table
- Plus, they are versatile enough to serve as appetizers or main dishes!
Ingredients for Salmon Cakes with Canned Salmon Recipe
Here’s what you’ll need to make this delicious dish:
Canned Salmon: Opt for wild-caught salmon if possible; it offers better flavor and health benefits.
Breadcrumbs: Use plain or seasoned breadcrumbs; they help bind the mixture together while adding texture.
Eggs: Two large eggs will help hold everything together and provide richness.
Green Onions: Fresh green onions add crunch and a mild onion flavor that brightens the cakes.
Lemon Juice: Freshly squeezed lemon juice adds acidity and freshness; bottled just won’t cut it!
Fresh Parsley: Chopped parsley enhances visual appeal and brings in a pop of color along with its flavor.
Salt and Pepper: Essential seasonings that elevate all the other flavors in your dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Salmon Cakes with Canned Salmon Recipe
Follow these simple steps to prepare this delicious dish:
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients on the countertop. Open that charming can of salmon and drain it well—no one wants soggy cakes! Flake the fish gently using a fork in a large mixing bowl.
Step 2: Mix It Up
Add in your breadcrumbs (the secret weapon!), eggs, chopped green onions, parsley, lemon juice, salt, and pepper into the bowl. Mix everything until combined but be careful not to overwork it; we want fluffy cakes!
Step 3: Shape Those Cakes
Now comes the fun part! Form small patties from your mixture—about three inches wide works great. Place them on a plate lined with parchment paper so they don’t stick like gum on your shoe.
Step 4: Heat Things Up
Grab a nonstick skillet and heat about two tablespoons of olive oil over medium heat. Once hot (but not smoking), carefully add your salmon patties into the pan. Cook them for about four minutes on each side or until they’re beautifully golden brown.
Step 5: Serve ‘Em Hot
Transfer those glorious cakes onto a paper towel-lined plate to absorb any excess oil. Serve warm with lemon wedges or your favorite dipping sauce like tartar sauce or aioli for extra zing!
Step 6: Enjoy!
Dig in while they’re hot! Pair these lovely little cakes with a fresh salad or some roasted veggies for an all-around delightful meal.
And there you have it—crispy on the outside, flaky on the inside salmon cakes made from canned salmon! Enjoy these at dinner parties or simply bask in their glory during lunch breaks at home. You might even find yourself making them weekly because they’re just that good!
You Must Know
- This delightful salmon cakes with canned salmon recipe offers a quick and easy way to enjoy a delicious meal
- It’s versatile, allowing you to add your favorite spices or herbs
- Plus, these cakes are perfect for any occasion, from casual family dinners to fancy gatherings
Perfecting the Cooking Process
Start by combining the ingredients in a bowl while preheating your skillet. Form the salmon cakes and let them rest for a few minutes. Sear until golden brown on both sides, ensuring they cook evenly without falling apart.
Add Your Touch
Feel free to swap out canned salmon for crab meat if you’re feeling fancy. Add fresh herbs like dill or parsley for an extra flavor kick. You can even toss in some chopped veggies like bell peppers or green onions for added crunch!
Storing & Reheating
Store leftover salmon cakes in an airtight container in the fridge for up to three days. For reheating, pop them in a skillet over medium heat until warmed through, ensuring they stay crispy.
Chef's Helpful Tips
- To achieve perfect salmon cakes, always drain excess moisture from the canned salmon to avoid sogginess
- Let the mixture rest before forming patties for better binding
- Lastly, use a non-stick skillet for easy flipping and crisp results
I once made these salmon cakes for friends during a potluck, and they disappeared faster than a magician at a children’s birthday party. Everyone raved about their flavor and texture—so much so that I had to make an emergency batch right then and there!
FAQs :
What are Salmon Cakes with Canned Salmon?
Salmon cakes with canned salmon are delicious and easy-to-make patties that combine canned salmon, breadcrumbs, and various seasonings. They provide a quick meal option packed with protein and healthy fats. You can serve them as appetizers, main dishes, or even in a sandwich. With their crispy exterior and tender inside, they make for a satisfying dish that’s perfect for any occasion.
How long does it take to prepare Salmon Cakes with Canned Salmon?
Preparing salmon cakes with canned salmon is quite simple and takes about 15 minutes of prep time. After mixing the ingredients, you’ll need to cook them for about 10 to 15 minutes on the stove until they’re golden brown. Overall, this recipe can be completed in under 30 minutes, making it a great choice for busy weeknights.
Can I freeze Salmon Cakes with Canned Salmon?
Yes, you can freeze salmon cakes with canned salmon! After cooking, allow them to cool completely before placing them in an airtight container or freezer bag. They can be stored in the freezer for up to three months. When you’re ready to enjoy them again, simply reheat in the oven or skillet until warmed through and crispy.
What sauces pair well with Salmon Cakes?
Several sauces complement salmon cakes well. Tartar sauce adds a classic touch, while a zesty lemon aioli enhances the flavors beautifully. You might also consider serving them with a spicy remoulade or a refreshing yogurt-based sauce. These options elevate the taste and provide a delightful contrast to the savory cakes.
Conclusion for Salmon Cakes with Canned Salmon Recipe :
In summary, salmon cakes with canned salmon are a quick and nutritious meal option that anyone can prepare. With just a handful of ingredients and minimal cooking time, they make for an excellent choice for busy days. Whether served as an appetizer or main dish, these tender patties deliver flavor and satisfaction. Don’t forget to experiment with different sauces to find your perfect pairing! Enjoy making this delightful recipe at home!
Salmon Cakes with Canned Salmon
- Total Time: 25 minutes
- Yield: Makes approximately 8 cakes 1x
Description
Salmon Cakes with canned salmon are a quick and delicious solution for busy weeknights. These crispy, golden patties are infused with vibrant flavors from fresh herbs and zesty lemon, making them ideal for any occasion, whether as appetizers or main dishes. Ready in under 30 minutes, they deliver a taste of the ocean that your family will love.
Ingredients
- 1 (14.75 oz) can wild-caught salmon, drained
- 1 cup plain breadcrumbs
- 2 large eggs
- ¼ cup green onions, chopped
- 2 tbsp lemon juice, freshly squeezed
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp olive oil (for cooking)
Instructions
- Flake the drained salmon in a mixing bowl using a fork.
- Add breadcrumbs, eggs, green onions, parsley, lemon juice, salt, and pepper. Mix until just combined.
- Form the mixture into small patties (about 3 inches wide) and place them on parchment paper.
- Heat olive oil in a nonstick skillet over medium heat. Add patties and cook for about 4 minutes per side or until golden brown.
- Transfer to paper towels to absorb excess oil. Serve warm with lemon wedges or your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake (68g)
- Calories: 160
- Sugar: 0g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 90mg
