Crispy Salmon Cakes with Canned Salmon – Family Favorite Recipe

When you think of comfort food, what comes to mind? For me, it’s those crispy, golden salmon cakes with canned salmon that bring back fond memories of family dinners and laughter. The way they sizzle in the skillet, releasing a mouthwatering aroma that dances through the kitchen, is pure magic. Each bite delivers a delightful crunch on the outside while revealing a tender, savory filling that makes your taste buds sing.

I remember the first time I made these delightful treats; my friends gathered around with skeptical looks on their faces. But when they took that first bite, their expressions transformed from doubt to sheer delight. Now, we often whip up a batch for game nights or casual get-togethers. Trust me, these salmon cakes will be the life of your next gathering!

I once served these at a potluck dinner, and everyone kept asking for more. It felt like I was the chef of the year!

Essential Ingredients

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

• Canned Salmon: Opt for wild-caught salmon for richer flavor and better quality.

• Breadcrumbs: Use fresh or panko breadcrumbs for extra crunchiness.

• Eggs: Helps bind everything together; use large eggs for best results.

• Green Onions: Fresh green onions add brightness; chop finely to distribute flavor evenly.

• Dijon Mustard: Provides a tangy kick; adjust according to your taste preference.

• Lemon Juice: Freshly squeezed is best; it brightens the flavors beautifully.

• Parsley: Fresh parsley adds color and freshness; chop it finely for even distribution.

• Salt and Pepper: Essential seasonings; adjust according to your personal taste.

• Oil for Frying: Canola or olive oil works well; heat until shimmering before frying.

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

Let’s Make it Together

Prepare Your Station: Gather all your ingredients and tools: mixing bowls, measuring cups, and a frying pan ready for action.

Mix the Ingredients Together: In a large bowl, combine drained canned salmon, breadcrumbs, eggs, chopped green onions, Dijon mustard, lemon juice, parsley, salt, and pepper. Mix until evenly combined and slightly chunky.

Form the Cakes: Scoop out portions of the mixture using your hands or an ice cream scoop. Shape them into patties about one inch thick to ensure even cooking.

Heat Up the Pan : Pour enough oil into your skillet over medium heat until it shimmers slightly—this ensures that your cakes get that perfect golden-brown crust.

Cook Until Golden Brown : Gently place the patties in the hot oil without overcrowding them. Fry each side for about 3-4 minutes until golden brown and crisp. Flip carefully using a spatula.

Drain Excess Oil : Once cooked through and nicely browned on both sides, transfer them to a paper towel-lined plate to absorb any excess oil.

Now you have crispy salmon cakes perfect for any occasion! Serve them warm with a dollop of tartar sauce or alongside a fresh salad for an unforgettable meal. Enjoy every crunchy bite!

These salmon cakes with canned salmon are not only delicious but also simple enough for even novice cooks to master! You’re sure to impress family or friends with this quick treat!

Perfecting the Cooking Process

Start by mixing the ingredients in a bowl while preheating your skillet. Form the patties before you heat the oil to save time. Cook each side until golden brown, ensuring they get that nice crust.

Add Your Touch

Feel free to swap canned salmon for tuna or add diced vegetables like bell peppers for extra crunch. You can also experiment with different spices for unique flavor profiles.

Storing & Reheating

Store leftover salmon cakes in an airtight container in the fridge for up to three days. To reheat, place them in a hot skillet for a few minutes on each side until warmed through.

My friend once said my salmon cakes were better than her grandma’s secret recipe. Now that’s high praise! It made me realize that simple ingredients can create unforgettable dishes.

FAQ

Can I use fresh salmon instead of canned salmon?

Absolutely! Just cook and flake it first before mixing into your batter.

How do I know when the salmon cakes are done?

When they’re golden brown and crispy on both sides, you’re good to go!

What can I serve with salmon cakes?

Try them with a tangy dipping sauce or a fresh salad for a complete meal.