Catchy introduction with the focus keyphrase in the first 10% of the content. The aroma of sizzling salmon cakes wafts through the kitchen, making your mouth water in anticipation. Picture little golden brown rounds of joy that are crispy outside yet tender inside—pure bliss.
Now imagine biting into one of these scrumptious salmon cakes with canned salmon, feeling the delightful crunch give way to that rich, savory flavor. This dish is perfect for busy weeknights or casual gatherings where you want to impress without breaking a sweat!
Why You'll Love This Recipe
- These delightful salmon cakes are incredibly easy to whip up, making meal prep a breeze
- Their crispy exterior hides a flavorful and tender interior that everyone will love
- Each bite is visually appealing on the plate with vibrant colors from fresh herbs and seasonings
- Plus, they are versatile enough to serve as appetizers or a main course!
A small paragraph of a Personal anecdote of 15 to 20 words sharing a specific experience with the recipe. My family couldn’t get enough of these delicious treats at our last weekend gathering; even the picky eaters loved them!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Salmon: Opt for wild-caught if possible; it adds superior flavor and texture to your cakes.
- Breadcrumbs: Use plain or seasoned; they help bind the mixture together while adding crunch.
- Eggs: Fresh eggs act as a binder; they keep everything together for perfect patties!
- Dijon Mustard: This adds a tangy kick; don’t skip it unless you want bland cakes!
- Fresh Herbs (Dill or Parsley): These herbs brighten up flavors and make your cakes pop visually!
For seasoning:
- Salt and Pepper: Basic but crucial; season generously for maximum flavor enhancement!
- Lemon Juice: A splash adds brightness; it’s like sunshine in your seafood dish!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
The Preparation Phase: Start by draining the canned salmon well; you don’t want excess liquid ruining your mix. Flake it gently into a large bowl using a fork until it’s finely shredded—this ensures even distribution of flavors throughout your patties.
Add Your Mix-ins: Next, toss in breadcrumbs, eggs, Dijon mustard, chopped fresh herbs, salt, pepper, and lemon juice into the bowl. Stir everything together until well combined—don’t be afraid to get your hands dirty here!
The Shaping Stage: With clean hands (and maybe some flour dusted on), form small patties about 2 inches wide. Place them on a parchment-lined tray while you heat up that pan—this helps them hold their shape better when cooking.
The Cooking Process: Heat olive oil in a non-stick skillet over medium heat until shimmering but not smoking—aim for that Goldilocks zone! Carefully place each patty into the pan and cook for about 3-4 minutes per side until they’re golden brown and crisp—your kitchen will smell heavenly at this point.
The Finishing Touches: Once cooked through and beautifully browned on both sides, remove them from the skillet onto paper towels to absorb excess oil. Serve warm with tartar sauce or lemon wedges on the side because life is too short for bland food!
The joy you’ll feel as you take that first bite will make all your cooking efforts worthwhile—trust me on this!
You Must Know
- Canned salmon is a game-changer for quick meals
- It’s convenient, packed with protein, and adds a delightful flavor to your salmon cakes
- The texture can be surprisingly light if prepared correctly, making it perfect for busy weeknights or lazy weekends
Perfecting the Cooking Process
Start by mixing the canned salmon with breadcrumbs and seasonings before forming into patties. This ensures even flavor distribution, making every bite delicious.
Add Your Touch
Consider adding herbs like dill or parsley for freshness. You can also swap breadcrumbs for crushed crackers for a unique crunch in your salmon cakes.
Storing & Reheating
Store cooked salmon cakes in an airtight container in the fridge for up to three days. To reheat, simply pan-fry them until golden brown again to revive their crispiness.
Chef's Helpful Tips
- To ensure your salmon cakes don’t fall apart, use cold ingredients and handle them gently
- Preheat your skillet before adding the patties for a perfect sear
- Lastly, taste your mixture first—it’s easier to adjust seasoning before cooking!
I remember the first time I made these salmon cakes; my friends devoured them! They couldn’t believe I used canned salmon, which made me feel like a culinary wizard!
FAQ
Can I use fresh salmon instead of canned?
Yes, but ensure it’s cooked and flaked properly before mixing.
How do I prevent my salmon cakes from being dry?
Adding mayonnaise or Greek yogurt keeps them moist and flavorful.
What should I serve with salmon cakes?
Pair them with a fresh salad or homemade tartar sauce for a delightful meal.
Easy Salmon Cakes with Canned Salmon Recipe
Enjoy these easy salmon cakes with canned salmon, perfectly crispy on the outside and tender inside—ideal for quick meals or special gatherings!
- Total Time: 27 minutes
- Yield: Makes about 8 patties 1x
Ingredients
- 1 can (14.75 oz) canned salmon, drained
- 1 cup breadcrumbs
- 2 large eggs
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh herbs (dill or parsley)
- Salt and pepper to taste
- Juice of half a lemon
- Olive oil for frying
Instructions
- Drain the canned salmon and flake it into a bowl using a fork.
- Add breadcrumbs, eggs, Dijon mustard, fresh herbs, salt, pepper, and lemon juice. Mix until well combined.
- Form the mixture into small patties (about 2 inches wide).
- Heat olive oil in a skillet over medium heat. Fry each patty for 3-4 minutes per side until golden brown.
- Serve warm with tartar sauce or lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 152
- Sugar: 0g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 70mg
