Salmon Cakes with Canned Salmon Recipe

The smell of savory goodness wafts through the kitchen as these salmon cakes sizzle away, creating a golden crust that promises flavor in every bite. With a burst of zesty lemon and fresh herbs, these delightful morsels are more than just a meal; they’re an experience that transports you to sun-drenched shores with each mouthful.

I remember the first time I made these scrumptious salmon cakes with canned salmon; my kids devoured them and begged for seconds. There’s something magical about turning simple pantry staples into a dish that feels like fine dining. Perfect for casual weeknight dinners or impressing guests at your next gathering, this recipe guarantees smiles all around.

I once brought these to a potluck, and they disappeared faster than I could say “salmon.”

Essential Ingredients

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

• Canned Salmon: Opt for wild-caught if possible; it adds extra flavor and is often healthier.
• Breadcrumbs: Use plain or seasoned breadcrumbs for added texture and taste; they help bind the mixture together nicely.
• Eggs: Two large eggs work best for binding everything together without making it too wet.
• Green Onions: Fresh green onions add a mild onion flavor; chop them finely for an even distribution.
• Lemon Juice: Freshly squeezed lemon juice brightens up the flavors—don’t be shy with it!
• Dill Weed: Dried dill adds an aromatic touch; substitute fresh dill if you have it on hand for even more flavor.
• Salt and Pepper: Essential seasonings to enhance all the other flavors—adjust according to your taste preferences.
• Oil for Frying: A light olive oil or vegetable oil works well here; use enough to coat the pan evenly.

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

Let’s Make it Together

Prepare Your Workspace: Gather all your ingredients and tools—a mixing bowl, skillet, spatula, and measuring cups will do the trick. Ensure everything is within reach so you can cook efficiently.

Mix the Ingredients: In a large bowl, combine drained canned salmon, breadcrumbs, eggs, chopped green onions, lemon juice, dill weed, salt, and pepper. Mix until well combined but don’t overwork it!

Shape the Cakes: Using your hands (or an ice cream scoop if you’re fancy), form small patties about 2 inches wide. Make sure they’re compact enough to hold their shape when frying.

Heat the Skillet: Pour oil into a skillet over medium heat until shimmering but not smoking. You want that perfect sizzle when you add the patties!

Fry Until Golden Brown: Carefully place the patties in the hot skillet without overcrowding them. Cook for about 4-5 minutes on each side until they become golden brown and crispy.

Serve It Up!: Transfer cooked patties to a plate lined with paper towels to absorb excess oil. Serve warm with additional lemon wedges or your favorite dipping sauce. Enjoy every bite!

These delightful salmon cakes are not only quick and easy but also packed with flavor! Perfectly crispy on the outside while tender on the inside—these little gems will soon become a family favorite!

Perfecting the Cooking Process

Begin by prepping your ingredients: chop veggies and mix them with canned salmon before frying. This ensures even cooking and enhances flavors.

Add Your Touch

Feel free to swap out breadcrumbs for crushed crackers or add in some fresh herbs for an extra flavor boost. Customize it to fit your palate!

Storing & Reheating

Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat in a skillet for that crispy texture.

Creating these salmon cakes brings back fond memories of family gatherings where everyone would eagerly await the food. The laughter and conversations around the table made every bite even more delicious!

FAQ

Can I use fresh salmon instead of canned?

Absolutely! Fresh salmon works, but ensure it’s cooked through before mixing.

How can I make these gluten-free?

Substitute regular breadcrumbs with gluten-free options or use ground oats.

What can I serve with salmon cakes?

Pair them with a fresh salad or tartar sauce for dipping to elevate the meal!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Easy Salmon Cakes with Canned Salmon

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• Author: Sophie
• Total Time: 25 minutes
• Yield: Makes about 8 salmon cakes 1x

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Description

Delight in these quick and flavorful salmon cakes, perfect for busy weeknights or casual gatherings. Crispy on the outside and tender within, they are sure to impress!

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Ingredients

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• 1 (14.75 oz) can wild-caught salmon, drained
• 1 cup plain breadcrumbs
• 2 large eggs
• ¼ cup green onions, finely chopped
• 2 tbsp lemon juice
• 1 tsp dried dill weed
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

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Instructions

1. In a large bowl, mix the drained canned salmon, breadcrumbs, eggs, green onions, lemon juice, dill weed, salt, and pepper until well combined.
2. Form the mixture into small patties about 2 inches wide.
3. Heat olive oil in a skillet over medium heat until shimmering.
4. Fry patties for 4-5 minutes on each side until golden brown and crispy.
5. Transfer to a plate lined with paper towels to absorb excess oil before serving.

Notes

• For added crunch, substitute breadcrumbs with crushed crackers.
•  Fresh herbs can be incorporated for extra flavor.
• Leftover salmon cakes can be stored in an airtight container in the fridge for up to three days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Frying
• Cuisine: Seafood

Nutrition

• Serving Size: 1 cake pop (45g)
• Calories: 150
• Sugar: 0g
• Sodium: 300mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 14g
• Cholesterol: 70mg