Oh, salmon cakes! If you’re looking for a weeknight dinner savior or a killer appetizer that wows everyone without a fuss, you’ve landed in the right spot. My very own Irresistible Salmon Cakes With Canned Salmon Recipe is truly a gem in my cooking repertoire. I whipped this up one evening when I needed something quick, healthy, and absolutely delicious for dinner, and it became an instant family favorite. Seriously, who knew that a humble can of salmon could be transformed into something so wonderfully flavorful and satisfying? They come together in a flash, from mixing bowl to skillet, and taste way more gourmet than the effort involved. It’s all about simple ingredients and a little bit of magic!

Why You’ll Love This Irresistible Salmon Cakes With Canned Salmon Recipe

You’ll absolutely adore making these salmon cakes because they’re just ridiculously easy and quick! Seriously, you can whip them up in under 30 minutes, making them a lifesaver for busy weeknights. Plus, using canned salmon makes them super affordable without sacrificing any flavor. They’re so versatile, too – perfect as a main course or small bites for a party!

Gather Your Ingredients for Irresistible Salmon Cakes

Alright, let’s get down to business with the ingredients for these amazing salmon cakes. You probably have most of this stuff kicking around in your pantry already, which is part of why I love them so much! Grab these simple goodies:

1 (15 ounce) can salmon, drained really well and flaked apart
1 cup panko bread crumbs (these make them extra crispy, trust me!)
1/4 cup mayonnaise (for creaminess)
1 large egg, beaten
2 tablespoons chopped fresh parsley (adds a lovely freshness)
0.5 tablespoon Dijon mustard (just a little zing!)
1 teaspoon lemon juice (brightens everything up)
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoons olive oil (for getting that perfect golden crust)

Step-by-Step Guide to Making Irresistible Salmon Cakes

Alright, let’s get these beauties into the pan! Making our Irresistible Salmon Cakes is super straightforward, and honestly, super fun. Just follow these simple steps and you’ll have deliciousness on a plate faster than you can say “dinner is served!” It’s almost as easy as whipping up some crispy zucchini fries or mastering artisan garlic naan.

Mixing the Salmon Cake Base

First things first, grab a medium-sized bowl. Dump in that drained and flaked salmon, the panko bread crumbs, a dollop of mayonnaise, your beaten egg, the fresh parsley, that little kick from the Dijon mustard, a splash of lemon juice, and of course, the salt and pepper. Now, mix it all up gently with your hands or a spoon until it’s just combined. You don’t want to overmix, just make sure everything is nicely incorporated so you get all those yummy flavors in every bite.

Forming the Salmon Cakes

Now for the fun part – shaping! I like to divide the mixture into four equal parts. Roll each part around a bit in your hands to form a nice patty. If the mixture feels a little sticky, which can happen sometimes, just dampen your hands with a tiny bit of water – it helps them not stick to you. Aim for patties that are about half an inch thick. This helps them cook through evenly without falling apart.

Cooking Your Irresistible Salmon Cakes

Time to get that golden crust! Pop a large skillet on the stove over medium heat and add your olive oil. Let it get nice and warm. Carefully place your salmon cakes into the hot oil. You’ll want to cook them for about 4 to 5 minutes on each side – keep an eye on them! You’re looking for a beautiful golden-brown color all over, and they should be heated all the way through. The smell is amazing at this point, a sure sign they’re ready to go!

Tips for Perfect Irresistible Salmon Cakes

Okay, my friends, let’s talk about making these salmon cakes absolutely PERFECT every single time. It’s not hard, but a few little tricks really make them shine. First off, don’t skimp on draining that canned salmon super well! Excess water is the enemy of a good crisp crust. Just give that can a good shake and maybe even press out any extra liquid with a fork before you flake it. Also, when you’re mixing everything up in the bowl, be gentle! We’re not making dough here; we just want everything combined nicely. Overmixing can make them tough, and nobody wants a tough salmon cake.

And for that gorgeous golden-brown outside? Make sure your pan and oil are properly heated before the cakes go in. If the pan is too cool, they’ll soak up oil and be greasy instead of wonderfully crisp. Trust me, that sizzle when they hit the hot oil is music to my ears! If you’re feeling fancy, you could even serve these with a dollop of my amazing mayonnaise or maybe alongside some of my garlicky herb butter – they are DIVINE together!

Serving Suggestions for Your Irresistible Salmon Cakes

Now that you’ve made these absolutely delicious salmon cakes, what do we do with them? Oh, the possibilities! They are fantastic just as they are, especially with a good dollop of tartar sauce and a bright squeeze of lemon. But if you’re feeling a bit extra, try serving them over a fresh colorful green salad – it’s a lighter, yet still satisfying, meal. Or, for a fun twist, pop them onto little slider buns with some lettuce and a smear of sauce. They’re even good alongside something like a creamy avocado tuna salad if you’re having them as a light lunch. Honestly, they’re so good, you could probably eat them plain and be perfectly happy!

Storage and Reheating Instructions

Got leftovers? Lucky you! Just pop those delicious salmon cakes into an airtight container and they’ll happily hang out in the fridge for up to 2, maybe even 3 days. When you’re ready for round two, gently reheat them in a skillet over medium-low heat for a few minutes per side, or pop them in a toaster oven until they’re warm and crispy again. Avoid the microwave if you can, it tends to make them a little soggy.

Frequently Asked Questions About Salmon Cakes

Got some burning questions about these little flavor bombs? I get it! It’s always good to know the ins and outs. Let’s clear up a few things:

Can I use fresh salmon instead of canned?

Oh, absolutely! If you have some leftover cooked salmon or a nice fillet you want to use, go for it. Just make sure it’s cooked and flaked, and you’ll want to adjust the seasoning a bit since canned salmon is already a bit salty. Fresh salmon might give you a slightly different texture, but it’ll still be super tasty!

How do I make salmon cakes without breadcrumbs?

No problem at all! If you need to skip the breadcrumbs, you can try using crushed crackers (like saltines or buttery crackers) or even cooked rice. Some people also use a bit of almond flour or oat flour as a binder. Just keep in mind that the texture might be a tad different – breadcrumbs really give them that perfect crispiness I love.

Can salmon cakes be frozen?

Yes, you can! It’s best to freeze them before you cook them. Just form them into patties, wrap each one well in plastic wrap, and then pop them into a freezer bag or container. When you’re ready to cook, you can thaw them in the fridge overnight or cook them directly from frozen, just add a few extra minutes to the cooking time until they’re golden and heated through.

Are these salmon cakes healthy?

I think so! We’re using canned salmon, which is packed with protein and omega-3s, and we’re pan-frying them with just a little bit of olive oil. They’re a fantastic alternative to deeper-fried seafood and are loaded with good stuff. Plus, they don’t have a ton of added sugar, which is always a win in my book!

Nutritional Information (Estimated)

Just a little heads-up, the nutrition numbers are always an estimate, you know? They can change a bit depending on the exact brands you use and how much oil your cakes soak up. But based on our recipe, each delicious salmon cake is roughly about 350 calories, with around 20g of fat and a whopping 25g of protein. Pretty great, right?

Irresistible Salmon Cakes With Canned Salmon

Author: smaakvolle.nl
Total Time: 25 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Simple and delicious salmon cakes made with canned salmon.

Ingredients

Scale

1 (15 ounce) can salmon, drained and flaked
1 cup panko bread crumbs
1/4 cup mayonnaise
1 large egg, beaten
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Instructions

In a medium bowl, combine the flaked salmon, panko bread crumbs, mayonnaise, beaten egg, parsley, Dijon mustard, lemon juice, salt, and pepper. Mix well.
Form the mixture into 4 equal patties.
Heat the olive oil in a large skillet over medium heat.
Cook the salmon cakes for 4-5 minutes per side, until golden brown and heated through.

Notes

Serve with your favorite tartar sauce or lemon wedges.
These can be made ahead and refrigerated for up to 2 days.

Prep Time: 15 min
Cook Time: 10 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: 18g
Fiber: 1g
Protein: 25g
Cholesterol: 100mg

Keywords: salmon cakes, canned salmon, easy salmon recipe, quick dinner, seafood cakes