The aroma of freshly cooked salmon cakes with canned salmon wafts through the kitchen, inviting you to indulge in a delightful culinary experience. Imagine golden-brown patties, crisp on the outside and tender on the inside, bursting with flavor from the first bite. serve with balsamic chicken These delectable bites not only satisfy your taste buds but also evoke memories of family dinners, where laughter fills the air and everyone gathers around the table. accompany with sweet and sour chicken.
Whenever I make these salmon cakes, I’m transported back to my grandma’s kitchen, where she would whip up her famous seafood delights. The joy of sharing a meal with loved ones is something special. Whether it’s a casual weeknight dinner or a festive gathering, these salmon cakes are the perfect dish to bring everyone together and create cherished moments.
Why You'll Love This Recipe
- These salmon cakes are incredibly easy to prepare, even for beginners.
- The flavor profile is rich and savory, making them utterly irresistible.
- Their golden color and crispy texture make for a visually appealing dish that impresses guests.
- Plus, they’re versatile enough to be served as an appetizer or main course!
Ingredients for salmon cakes with canned salmon
For more inspiration, check out this Baked Apples with Feta recipe.
Here’s what you’ll need to make this delicious dish:
- Canned Salmon: Opt for high-quality canned salmon packed in water or oil; it’s the star ingredient that brings flavor.
- Breadcrumbs: Use plain or seasoned breadcrumbs to help bind the mixture while adding texture.
- Eggs: Two large eggs serve as a binding agent, keeping your cakes perfectly together.
- Green Onions: Chopped green onions add a fresh crunch and vibrant color to your cakes.
- Mayonnaise: A little mayo adds creaminess and moisture without overpowering the flavors.
- Lemon Juice: Fresh lemon juice brightens up the entire dish with its zesty kick.
- Old Bay Seasoning: This classic seasoning enhances the flavor profile with its unique blend of spices.
- Oil for frying: Use vegetable or olive oil for frying; it gives that golden crust everyone loves.
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: Gather Your Ingredients
Before diving into cooking, ensure all your ingredients are prepped and within reach. Open those cans of salmon like you mean it!
Step 2: Mix It Up
In a large bowl, combine drained canned salmon, breadcrumbs, chopped green onions, mayonnaise, eggs, lemon juice, and Old Bay seasoning. Stir until everything is well-mixed and you’re forming a glorious mixture.
Step 3: Shape Those Cakes
With clean hands (or gloves if you’re feeling fancy), form patties about the size of your palm. Aim for about half an inch thick so they cook evenly—nobody likes undercooked fish cake!
Step 4: Heat Things Up
In a large skillet over medium heat, add enough oil to coat the bottom of the pan. Once hot (but not smoking), carefully place your salmon cakes in the skillet.
Step 5: Fry Until Golden
Cook each side for about four minutes or until you achieve that beautiful golden brown color. Flip gently; we want these beauties intact!
Step 6: Serve ‘Em Up
Transfer the cooked cakes onto paper towels to soak up excess oil briefly before serving them warm. Pair them with lemon wedges or tartar sauce for that extra zing!
These delightful salmon cakes are sure to impress at any gathering or simply during a cozy night in at home. Enjoy every bite while reminiscing about those treasured moments spent around the dinner table!
You Must Know
- These delightful salmon cakes with canned salmon are a game changer.
- They are quick to make, packed with flavor, and perfect for those busy weeknights.
- Plus, they’re deliciously versatile – serve them with a salad, in a sandwich, or as an appetizer.
Perfecting the Cooking Process
Start by draining the canned salmon and flaking it into a large bowl. Mix in breadcrumbs and seasonings, then form into patties. Heat a skillet over medium heat, add oil, and sear the cakes until golden brown on both sides.
Add Your Touch
Feel free to swap out ingredients! Try adding chopped herbs like dill or parsley for freshness. For a spicy kick, include some diced jalapeños or a dash of hot sauce. The world is your oyster—or rather, your salmon cake!
Storing & Reheating
Store leftover salmon cakes in an airtight container in the fridge for up to three days. To reheat, simply warm them in a skillet over medium heat for about three minutes on each side until crispy again.
Chef's Helpful Tips
- For the best texture, don’t overmix your salmon cake mixture; gentle folding is key.
- Use fresh breadcrumbs instead of dried for extra moisture.
- Always let your cakes rest before cooking to help them hold their shape better.
When I first made these salmon cakes with canned salmon for my family, I watched their faces light up! My dad declared them “better than any restaurant” version he ever had—talk about pressure for the next meal!
FAQs:
What are the main ingredients for salmon cakes with canned salmon?
To make delicious salmon cakes with canned salmon, you need a few key ingredients. The primary components include canned salmon, breadcrumbs, eggs, and seasonings. Fresh herbs like parsley or dill can enhance the flavor significantly. You may also add diced onions and bell peppers for texture and taste. The combination of these ingredients creates moist and flavorful cakes that are easy to prepare and perfect for any meal.
How do I cook salmon cakes with canned salmon?
Cooking salmon cakes with canned salmon is straightforward. Start by mixing your ingredients in a bowl until well combined. Form the mixture into patties and heat a skillet over medium heat with some oil. pair with crack corn casserole Cook the patties for about 4-5 minutes on each side until they become golden brown and crispy. Ensure they are cooked through before serving. Pair them with a dipping sauce or salad for a complete meal. For more inspiration, check out this Amish Country Casserole Recipe recipe.
Can I freeze salmon cakes made from canned salmon?
Yes, you can freeze salmon cakes made from canned salmon! After cooking, let the cakes cool completely, then place them in an airtight container or freezer bag. They can last up to three months in the freezer. To reheat, bake them in the oven or pan-sear them again until heated through. Freezing is a great option to prep meals ahead of time without sacrificing flavor.
What can I serve with salmon cakes?
Salmon cakes pair wonderfully with various sides. Consider serving them with a fresh salad, coleslaw, or steamed vegetables for a light meal. For something heartier, you might enjoy them alongside mashed potatoes or rice pilaf. A tangy tartar sauce or lemon aioli complements the flavors of the cakes beautifully, adding an extra layer of deliciousness to your dish.
Conclusion for salmon cakes with canned salmon:
In summary, making salmon cakes with canned salmon is both simple and rewarding. The key ingredients blend together to create tasty patties that anyone can enjoy. Cooking them requires minimal effort, making this recipe perfect for busy weeknights or casual gatherings. explore chicken thighs recipes You can also customize the flavors to suit your preferences by adding different spices or herbs. Remember to explore various sides and sauces to elevate your meal experience!
Salmon Cakes with Canned Salmon
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4 (makes about 8 cakes) 1x
- Category: Main
- Method: Frying
- Cuisine: American
Description
Salmon cakes made with canned salmon are a delightful dish that combines convenience and flavor. These crispy, golden-brown patties are tender inside and packed with savory goodness, making them an ideal choice for any meal—from casual weeknight dinners to festive gatherings. With a few simple ingredients and straightforward steps, you can whip up this delicious recipe in no time. Serve them warm with tartar sauce or a fresh salad for a satisfying dish that your family and friends will love!
Ingredients
- 1 (14.75 oz) can high-quality salmon, drained
- 1 cup plain breadcrumbs
- 2 large eggs
- ¼ cup chopped green onions
- ¼ cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp Old Bay seasoning
- 2 tbsp vegetable oil (for frying)
Instructions
- In a large bowl, combine the drained salmon, breadcrumbs, green onions, mayonnaise, eggs, lemon juice, and Old Bay seasoning. Mix until well combined.
- Form the mixture into palm-sized patties about half an inch thick.
- Heat oil in a large skillet over medium heat. Once hot, add the salmon cakes carefully to the skillet.
- Fry each side for about 4 minutes or until golden brown. Flip gently to keep them intact.
- Transfer cooked cakes onto paper towels to drain excess oil and serve warm with lemon wedges or tartar sauce.
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg
Keywords: For added flavor, incorporate fresh herbs like dill or parsley into the mixture. If you prefer a spicy kick, include diced jalapeños or a dash of hot sauce. Leftover salmon cakes can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.
