Catch a whiff of the ocean with each bite of these scrumptious salmon cakes with canned salmon. Imagine crispy edges giving way to tender, flaky fish, all mingled with delightful herbs and spices that dance on your palate. explore breakfast sausage options Whether you’re having a casual weeknight dinner or hosting an impromptu gathering, these little patties of joy will surely steal the show.
Picture this: a rainy day, your favorite playlist humming in the background, and the irresistible aroma of golden-brown salmon cakes filling your kitchen. comforting spaghetti dish The best part? They come together in a flash! So grab your apron and get ready to impress your taste buds and your friends alike with this easy yet fantastic dish.
Why You'll Love This Recipe
- This recipe for salmon cakes is incredibly simple to whip up, making it perfect for busy weeknights.
- The flavor profile combines savory, zesty, and a hint of crunch that everyone will love.
- These cakes are visually appealing too—golden brown and beautifully plated they become an instant showstopper.
- Plus, they’re versatile; enjoy them as a main dish or in sandwiches for lunch the next day.
Ingredients for salmon cakes with canned salmon
For more inspiration, check out this Amish Country Casserole recipe.
Here’s what you’ll need to make this delicious dish:
- Canned Salmon: Opt for skinless and boneless canned salmon; it’s convenient and packed with flavor.
- Breadcrumbs: Use plain or seasoned breadcrumbs to help bind the cakes together while adding texture.
- Eggs: Two large eggs serve as the magic binding agent that holds everything together.
- Dijon Mustard: This will add a lovely tanginess; opt for whole grain if you prefer extra texture.
- Green Onions: Chopped green onions add freshness and a mild onion flavor to enhance the overall taste.
For the Seasoning:
- Lemon Juice: A splash of fresh lemon juice brightens up all the flavors beautifully.
- Old Bay Seasoning: A classic choice for seafood dishes that gives a wonderful depth of flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make salmon cakes with canned salmon
Follow these simple steps to prepare this delicious dish:
Step 1: Prep Your Kitchen
Start by gathering all your ingredients. Preheat your skillet over medium heat while you mix everything together.
Step 2: Combine Ingredients
In a large bowl, combine canned salmon (drained), breadcrumbs, eggs, Dijon mustard, chopped green onions, lemon juice, Old Bay seasoning, and salt. Mix well until everything is thoroughly combined.
Step 3: Form Patties
Using your hands (which will get messy but hey, it’s worth it), shape the mixture into patties about two inches wide and one inch thick. You should yield around six to eight cakes depending on size.
Step 4: Cook ‘Em Up
Add olive oil to your preheated skillet. Once hot, carefully place your patties into the skillet without overcrowding them—give them space to shine! Cook each side for about four minutes until golden brown.
Step 5: Drain Excess Oil
Once cooked through, transfer them onto paper towels to drain any excess oil – no one likes soggy cakes!
Step 6: Serve and Enjoy
Plate those beauties up! Serve them warm with lemon wedges or tartar sauce on the side for dipping—perfect for impressing guests or indulging on a cozy night in.
Now you’re equipped to create these delectable salmon cakes with canned salmon! Enjoy every bite and see how they can quickly become a regular fixture at your dinner table.
You Must Know
- These scrumptious salmon cakes with canned salmon are a game-changer!
- Not only do they pack a punch of flavor, but they’re also a quick and easy solution for weeknight dinners.
- The golden crust and tender inside make them irresistibly delicious.
Perfecting the Cooking Process
Start by mixing your ingredients for the salmon cakes while preheating your skillet. Sear the patties until golden brown, then finish cooking in the oven for a perfectly moist interior. This sequence ensures efficiency and an incredible taste every time.
Add Your Touch
Feel free to swap out breadcrumbs for crushed crackers or panko for extra crunch. Add fresh herbs like dill or parsley, or toss in some spicy jalapeños if you like a kick. Customize these salmon cakes with canned salmon to fit your taste buds!
Storing & Reheating
Store leftover salmon cakes in an airtight container in the fridge for up to three days. To reheat, simply pop them in a skillet over medium heat until warmed through, ensuring they retain their crispy texture.
Chef's Helpful Tips
- To achieve perfect salmon cakes with canned salmon, ensure your mixture is not too wet; it should hold together without falling apart.
- Chill the patties before cooking to help them firm up nicely.
- Always taste-test your seasoning before cooking!
I remember making these salmon cakes with canned salmon for my family on a random Tuesday night. They gobbled them up so fast that I had to hide two just to save some for lunch the next day!
FAQs:
What are the main ingredients for salmon cakes with canned salmon?
Salmon cakes with canned salmon typically require a few simple ingredients. The primary component is canned salmon, which provides flavor and texture. You’ll also need breadcrumbs or crushed crackers to bind the mixture together. Adding an egg helps to hold everything in place. Fresh herbs such as parsley or dill enhance the flavor, while diced onion and bell pepper add crunch. Don’t forget seasonings like salt, pepper, and perhaps a dash of lemon juice for brightness.
How long does it take to cook salmon cakes with canned salmon?
Cooking time for salmon cakes with canned salmon is relatively short. Once you form the patties, you can pan-fry them on medium heat for about 4 to 5 minutes per side until they turn golden brown. If you’re baking them instead, preheat your oven to 375°F and bake for approximately 20-25 minutes, flipping halfway through. This ensures that your cakes are cooked through and crispy on the outside while remaining moist inside.
Can I freeze salmon cakes with canned salmon?
Yes, you can freeze salmon cakes with canned salmon! After cooking the patties, allow them to cool completely before transferring them to an airtight container or freezer bag. It’s best to separate layers with parchment paper to prevent sticking. They can be stored in the freezer for up to three months. To reheat, simply thaw overnight in the refrigerator and reheat in a skillet or oven until warmed through.
What sides pair well with salmon cakes?
There are plenty of delicious sides that pair well with salmon cakes with canned salmon. A fresh green salad tossed with lemon vinaigrette complements the richness of the cakes beautifully. For something heartier, consider serving them alongside roasted vegetables or mashed potatoes. pair with shrimp fried rice Coleslaw offers a nice crunch and balances the flavors well. You might also enjoy dipping them in tartar sauce or a zesty remoulade for added flavor.
Conclusion for salmon cakes with canned salmon:
In summary, preparing delectable salmon cakes with canned salmon is both easy and rewarding. With minimal ingredients, these versatile patties deliver fantastic taste and texture while being quick to cook. Whether you opt to pan-fry or bake them, they promise delightful results every time. Plus, their adaptability allows for various side dishes that elevate any meal. Enjoy these nutritious treats as a main course or appetizer at your next gathering! For more inspiration, check out this Baked Apples with Feta recipe.
Salmon Cakes with Canned Salmon
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
Description
Salmon cakes with canned salmon are a quick and delicious way to bring the taste of the ocean to your table. These crispy, golden patties combine tender salmon with fresh herbs and zesty seasonings, making them perfect for any occasion—whether it’s a casual weeknight dinner or a festive gathering. With minimal ingredients and effort, you can impress your family and friends while enjoying a nutritious meal that’s both satisfying and flavorful.
Ingredients
- 1 (14.75 oz) can skinless, boneless salmon, drained
- 1 cup plain breadcrumbs
- 2 large eggs
- 2 tbsp Dijon mustard
- 4 green onions, chopped
- 2 tbsp lemon juice
- 1 tsp Old Bay seasoning
- Salt to taste
- 2 tbsp olive oil for cooking
Instructions
- Prep your kitchen by gathering all ingredients and preheating a skillet over medium heat.
- In a large bowl, mix canned salmon, breadcrumbs, eggs, Dijon mustard, green onions, lemon juice, Old Bay seasoning, and salt until well combined.
- Form the mixture into patties about 2 inches wide and 1 inch thick—yielding approximately 6 to 8 cakes.
- Heat olive oil in the skillet and cook each patty for about 4 minutes on each side until golden brown.
- Transfer cooked cakes to paper towels to drain excess oil.
- Serve warm with lemon wedges or tartar sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 0g
- Sodium: 385mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 80mg
