The aroma of crispy golden-brown salmon cakes wafts through the kitchen, teasing your taste buds before you even take a bite. These delectable salmon cakes with canned salmon are not only a feast for your senses but also a wink from your pantry—who knew those humble cans could create culinary magic?

Picture this: It’s a rainy day, and you’re staring at the pile of takeout menus like they hold the secrets to happiness. Instead, reach for that trusty can of salmon hiding in the back of your cupboard. Remember those family dinners where laughter filled the air while munching on crispy bites? This dish is all about nostalgia and comfort—perfect for cozy nights in or when friends pop by unexpectedly.

Why You'll Love This Recipe

These amazing salmon cakes are incredibly easy to prepare and perfect for any night of the week
The blend of flavors creates a delightful taste sensation that’s sure to impress everyone at your dinner table
Plus, they look stunning served alongside a fresh salad or dipping sauce
Versatile enough for appetizers or main dishes, this recipe will become your go-to!

A small paragraph of a Personal anecdote sharing a specific experience with the recipe.

I once served these at a family gathering, and they disappeared faster than I could say “salmon!”

Recipe preparation

Essential Ingredients

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

Canned Salmon: Opt for wild-caught varieties if possible; they offer better flavor and quality.
Breadcrumbs: Use plain or seasoned breadcrumbs to add texture; panko works great for extra crunch.
Eggs: Two large eggs act as a binding agent; make sure they’re fresh for best results.
Fresh Parsley: Chopped parsley adds color and freshness; feel free to substitute with dill if preferred.
Green Onions: They provide mild onion flavor; use finely sliced green parts for a burst of color.
Lemon Juice: Freshly squeezed lemon juice brightens up the flavors; bottled juice just won’t cut it.
Salt and Pepper: Essential seasoning; adjust according to taste preferences.
Oil for Frying: Canola or olive oil works well; use enough to coat the pan generously.

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

Let’s Make it together

Prep Your Ingredients: Gather all your ingredients on the counter and make sure everything is prepped correctly. Chop parsley and green onions finely so they’ll mix well into the batter.

Mix It Up: In a large bowl, combine the drained canned salmon, breadcrumbs, eggs, parsley, green onions, lemon juice, salt, and pepper until everything looks evenly blended.

Form Your Patties: Use clean hands to shape mixture into patties about 3 inches wide. Place them on a plate lined with parchment paper to prevent sticking.

Heat Up Your Pan: Heat oil in a large skillet over medium heat until shimmering but not smoking—this is where you’ll achieve that perfect golden crust!

Cook Them Right: Add patties carefully into the pan without overcrowding it. Cook each side for 4-5 minutes until they’re crispy and beautifully browned.

Serve Hot: Remove from pan and let them drain on paper towels briefly before serving them hot with your favorite dipping sauce or salad.

Enjoy making these scrumptious salmon cakes with canned salmon as much as I enjoy sharing this recipe! It’s an experience that’s sure to fill both bellies and hearts alike.

You Must Know

Salmon cakes with canned salmon are a quick and easy meal option
They offer delightful flavors and textures that can impress even the pickiest eaters at your table
These cakes are perfect for using leftovers and are incredibly versatile for any occasion

Perfecting the Cooking Process

To achieve perfectly crispy salmon cakes, start by mixing the ingredients well before shaping them into patties. Then, heat the oil in a non-stick skillet over medium heat before adding the cakes to ensure they brown evenly.

Serving and storing

Add Your Touch

Feel free to customize your salmon cakes by swapping in fresh herbs or adding diced vegetables like bell peppers or green onions. This will elevate their flavor profile and add extra crunch.

Storing & Reheating

Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat them in a skillet over medium heat to maintain their crispiness, ensuring they’re hot all the way through.

Chef's Helpful Tips

When making salmon cakes with canned salmon, always drain excess liquid thoroughly for a firmer texture
Use an egg as a binder to hold the patties together without crumbling
Fry them patiently on medium heat for that perfect golden crust

Creating these salmon cakes with canned salmon brings back memories of my grandma’s kitchen, where flavors danced and laughter flowed. Each bite takes me back to those cozy family dinners filled with love and warmth.

FAQs

FAQ

Can I use fresh salmon instead of canned?

Absolutely! Fresh salmon works wonderfully but requires more preparation time.

How do I know when the salmon cakes are done cooking?

Cook until they are golden brown on both sides and heated through completely.

What can I serve with my salmon cakes?

Pair them with a fresh salad or tangy tartar sauce for a delightful meal experience.