golden-brown salmon cakes with canned salmon, sizzling in a skillet, filling your kitchen with a mouthwatering aroma. The crispy exterior gives way to a tender interior that bursts with flavor—can you smell it? Now imagine serving these beauties at your next family gathering, where everyone will want to know your secret recipe.

A few years ago, I found myself in a tight spot after inviting friends over for dinner. Panic set in as I rummaged through my pantry and fridge. But then I spotted that trusty can of salmon lurking in the back—little did I know it would lead to an unforgettable night filled with laughter and compliments over my simple yet satisfying salmon cakes.

Why You'll Love This Recipe

These delightful salmon cakes are quick and easy to make, perfect for busy weeknights
Their crispy texture and savory flavor will impress even the pickiest eaters
You can serve them as appetizers or main dishes that shine on any dining table
Best of all, they’re versatile enough to pair with various sauces or sides!

A small paragraph of a Personal anecdote of 15 to 20 words sharing a specific experience with the recipe.

My friends couldn’t believe these scrumptious bites were made from canned salmon; they devoured every last crumb!

Recipe preparation

Essential Ingredients

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

Canned Salmon: Choose high-quality wild-caught salmon for better flavor; it makes all the difference in your cakes.
Breadcrumbs: Use plain or seasoned breadcrumbs to help bind the mixture without overpowering the taste.
Eggs: One or two eggs act as the binding agent; be sure they’re fresh for best results.
Green Onions: Chopped green onions add freshness and a mild kick; you can substitute yellow onion if needed.
Dijon Mustard: A spoonful brings out incredible flavor; don’t skimp on this essential ingredient!
Lemon Juice: Freshly squeezed lemon juice brightens up flavors; bottled juice just won’t cut it in this recipe.
Salt and Pepper: Season generously! These simple ingredients enhance taste without stealing the spotlight.
Cooking Oil: Use olive oil or vegetable oil for frying; both work well to achieve that desired crispiness.

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

Let’s Make it together

Prep Your Ingredients: Start by draining the canned salmon completely and flaking it into a large mixing bowl. Make sure there are no bones left behind; nobody likes unexpected crunch!

Add Flavorful Components: In that same bowl, mix in breadcrumbs, chopped green onions, Dijon mustard, lemon juice, eggs, salt, and pepper. Get ready for those flavors to mingle like old friends at a reunion.

Form Your Patties: Using clean hands (or gloves if you prefer), shape the mixture into equal-sized patties. Aim for about 3 inches wide—perfectly palm-sized bites full of goodness.

Heat Up Your Pan: In a nonstick skillet over medium heat, pour in enough oil to coat the bottom. Wait until it’s shimmering before adding those golden patties—this is when magic happens!

Sear Until Golden Brown: Fry each patty for about 4-5 minutes per side until they turn crispy and golden brown. Flip carefully to keep them intact; no one wants crumbled cakes on their plate.

Serve and Enjoy: Once cooked through and beautifully browned, transfer your delicious creations onto paper towels to absorb excess oil. Serve warm with your favorite dipping sauce or simply enjoy them solo—the choice is yours!

Now you have everything you need to create scrumptious salmon cakes that will leave everyone asking for seconds!

You Must Know

Salmon cakes with canned salmon are a quick, delicious, and versatile dish
They’re perfect for busy weeknights or as an elegant appetizer for parties
The combination of rich flavors and crispy texture will have everyone asking for seconds

Perfecting the Cooking Process

To achieve perfectly crispy salmon cakes, start by mixing your ingredients in a bowl, then refrigerate the mixture for 30 minutes. This helps them hold together while cooking.

Serving and storing

Add Your Touch

Feel free to jazz up your salmon cakes with fresh herbs like dill or parsley. You can also swap breadcrumbs for crushed crackers for a delightful 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 until warmed through and crispy.

Chef's Helpful Tips

To make your salmon cakes truly shine, ensure your canned salmon is well-drained
Use panko breadcrumbs for extra crunch and flavor
Always let your mixture chill before shaping to keep them from falling apart during cooking

I remember the first time I made salmon cakes with canned salmon; my friends devoured them like they were gourmet delicacies! Their glowing compliments filled my heart with joy.

FAQs

FAQ

Can I use fresh salmon instead of canned?

Absolutely! Just cook and flake fresh salmon before mixing it into the batter.

How do I prevent my salmon cakes from falling apart?

Chilling the mixture before shaping helps keep the cakes intact during cooking.

What should I serve with salmon cakes?

Pair your delicious salmon cakes with lemon aioli or a fresh green salad for a complete meal.