Oh, you know those nights, right? The kind where the clock is ticking, everyone’s starving, and the fridge looks… well, a little sad. That’s exactly when my mind immediately goes to my Irresistible Salmon Cakes With Canned Salmon recipe. It’s a total game-changer! I’m talking about dinner on the table in under 20 minutes, using pantry staples you probably already have swirling around. Honestly, I whip these up so often, usually on a Tuesday when I’ve forgotten to defrost anything. They’re golden, flaky on the inside, and just packed with amazing flavor. Even my picky eaters gobble them up without a word, which is basically a miracle in my kitchen. Trust me, these salmon cakes are about to become your new best friend for those hectic evenings!
Why You’ll Love This Irresistible Salmon Cakes With Canned Salmon Recipe
Seriously, what’s not to love? These salmon cakes are:
- Super Speedy: Ready from start to finish in under 20 minutes!
- Incredibly Simple: Uses basic pantry and fridge staples.
- Flavor-Packed: Deliciously savory with a hint of brightness.
- Versatile: Great for dinner, lunch, or even appetizers.
- Kid-Approved: A tasty way to get some extra goodness in!
Gather Your Ingredients for Irresistible Salmon Cakes
Okay, let’s get our ducks in a row, or rather, our salmon! You’ll need just a handful of everyday things to whip up these tasty cakes. Here’s what’s going into my bowl:
- 1 (15 ounce) can salmon – I always grab salmon packed in water, make sure it’s drained really well, and then flaked apart with a fork.
- 1 cup bread crumbs – Panko are my favorite for extra crispiness, but regular ones work just fine!
- 1/4 cup mayonnaise – This is the secret to keeping them moist and tender.
- 1 egg, beaten – Just one egg to bind everything together.
- 2 tablespoons chopped fresh parsley – Adds a lovely fresh flavor and pretty green flecks.
- 1 tablespoon lemon juice – A little zing to cut through the richness!
- 1/2 teaspoon salt – Don’t skip this, it brings out all the yummy flavors.
- 1/4 teaspoon black pepper – Freshly ground is always best, if you have it!
- 2 tablespoons vegetable oil – For frying them up golden brown.
Step-by-Step Guide to Making Irresistible Salmon Cakes
Alright, let’s get down to business and turn these simple ingredients into something amazing! Making these salmon cakes is really straightforward, so don’t you worry. It’s all about a few easy steps that lead to pure deliciousness. Here’s how we’ll do it:
Mixing the Salmon Cake Base
First things first, grab a medium-sized bowl. Toss in your drained and flaked salmon, bread crumbs, mayonnaise, that beaten egg, the chopped parsley, lemon juice, salt, and pepper. Give it all a good, gentle mix with a fork or spatula. You want everything combined, but don’t go craziness mushing it up too much! We’re aiming for a mixture that holds together nicely when you squeeze it. For more tips on mixing, you can check out this guide.
Shaping Your Salmon Patties
Now, take spoonfuls of that salmon mixture (about 1/4 cup each works well for me!) and gently shape them into little patties, like mini burgers. If the mixture feels a bit too sticky to handle, you can lightly dampen your hands with water or a tiny bit of oil. Aim for patties about 1/2 inch thick so they cook through evenly. You should get about four good-sized cakes from this batch.
Achieving Golden-Brown Perfection
Time to get cooking! Pour your vegetable oil into a large skillet and set it over medium-high heat. You want the oil to shimmer a bit – that tells you it’s ready. Carefully place your salmon patties into the hot oil, making sure not to crowd the pan. You might have to cook them in two batches. Cook for about 3 to 4 minutes on each side. You’re looking for a beautiful, golden-brown crust and for them to be heated all the way through. Oh, the smell when these start frying? Pure magic!
Tips for the Best Salmon Cakes
Okay, so you’ve got the basic idea down, which is awesome! But you know, like any good recipe, a few little tricks can take these salmon cakes from “good” to “OH MY GOSH, AMAZING!” My biggest tip? Don’t be afraid to get your hands in there! Seriously, for shaping, it’s the best way. Also, make sure that oil is properly hot before you add the cakes – that’s how you get that perfect crispy exterior without them getting greasy. If you’re feeling a little fancy, try adding a pinch of smoked paprika to the mix for an extra layer of smoky flavor. Or, if you’re out of fresh parsley, a little bit of dried dill works wonders too. Oh, and one more thing – don’t overcrowd that pan! Cook them in batches so they get nice and browned, not steamed. For more awesome ideas on seafood, check out this page!
Serving Suggestions for Your Salmon Cakes
These irresistible salmon cakes are fantastic on their own, but oh boy, they get even better with the perfect sides! My absolute favorite is a dollop of tangy tartar sauce – it’s a classic for a reason, right? Or, if you’re keeping it light, a big, fresh green salad with a little vinaigrette is just lovely. Lemon wedges are a must for squeezing over the top too. They also pair really well with roasted asparagus, some quick pan-fried potatoes, or even a simple side of coleslaw. Honestly, they’re so versatile, you really can’t go wrong!
Storage and Reheating Instructions
Got leftovers? Lucky you! Let those salmon cakes cool completely, then pop them into an airtight container. They’ll stay yummy in the fridge for about 2-3 days. To reheat, I find a quick warm-up in a skillet over medium heat or even a few minutes in the toaster oven works best to keep them nice and crispy!
Frequently Asked Questions About Salmon Cakes
Got questions? I’ve got answers! It’s totally normal to wonder about a few things when you’re trying out a new recipe, and I’ve heard them all. Here are some of the most common ones I get about my irresistible salmon cakes. If you have more, feel free to reach out! I love chatting about food, and you can learn more about my kitchen adventures here.
Can I use fresh salmon instead of canned?
Oh, absolutely! If you have some leftover cooked fresh salmon, you can totally use about 1.5 cups of flaked cooked salmon instead of the canned stuff. Just make sure it’s well-drained and flaked. The flavor might be a little more subtle than with canned, but it’s still super delicious!
How can I make these salmon cakes gluten-free?
That’s an easy fix! Just swap out the regular bread crumbs for gluten-free bread crumbs. You can also use almond flour or even crushed gluten-free crackers for the coating. Make sure any other ingredients you use, like mayonnaise, are also certified gluten-free. Easy peasy!
Can salmon cakes be baked instead of fried?
You bet! If you’re looking to cut down on oil or just prefer baking, they work great. Preheat your oven to 400°F (200°C). Place the shaped patties on a baking sheet lined with parchment paper. You might want to lightly brush them with a little olive oil. Bake for about 15-20 minutes, flipping them halfway through, until they’re golden and heated through. They won’t be quite as crispy as fried, but still really yummy!
My mixture is too sticky to shape, what should I do?
Don’t fret! This happens sometimes, especially depending on how much liquid is in your canned salmon or mayo. Just pop your bowl of mixture into the fridge for about 15-20 minutes. That’ll help firm it up. Or, you can lightly dampen your hands with a little water or oil before you start shaping. That usually does the trick!
Nutritional Information (Estimated)
Just a heads-up, these numbers are an estimate and can change a bit depending on the brands you use! But generally, one of these delicious salmon cakes comes out to around 350 calories, 20g of fat, 18g of protein, and 25g of carbs. They’re also pretty great on sodium, with about 600mg per cake. So good, and good for you!
Print
Irresistible Salmon Cakes With Canned Salmon
- Total Time: 18 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Easy and delicious salmon cakes made with canned salmon.
Ingredients
- 1 (15 ounce) can salmon, drained and flaked
- 1 cup bread crumbs
- 1/4 cup mayonnaise
- 1 egg, beaten
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- In a medium bowl, combine the drained salmon, bread crumbs, mayonnaise, beaten egg, parsley, lemon juice, salt, and pepper. Mix well.
- Shape the mixture into 4 patties.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Cook the salmon cakes for 3-4 minutes per side, until golden brown and heated through.
Notes
- Serve with your favorite sauce, such as tartar sauce or remoulade.
- For a crispier coating, you can dredge the patties in additional bread crumbs before frying.
- Prep Time: 10 min
- Cook Time: 8 min
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: salmon cakes, canned salmon, easy salmon recipe, quick dinner, seafood recipe