Easy Salmon Cakes with Canned Salmon Recipe

By Sophie Hart – Recipes and Home Inspiration

March 12, 2025

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Imagine biting into a golden-brown cake that bursts with the fresh flavor of the sea—these salmon cakes with canned salmon are not just a dish; they’re a delightful experience. With a crispy exterior and tender center, these little marvels make your taste buds dance like they’re at a party on a beach.

Picture this: it’s Friday night; you’ve survived another week of adulting (and yes, that includes dealing with spreadsheets and laundry). You invite friends over to unwind. You whip up these mouthwatering salmon cakes, and before you know it, everyone is asking for seconds. Trust me; your kitchen will smell so good that even your neighbors might start showing up uninvited!

Why You'll Love This Recipe

These tasty bites are incredibly easy to prepare and require minimal ingredients
The flavor profile is heavenly, combining savory spices and fresh herbs
Visually appealing and golden-brown, they look as good as they taste!
Versatile enough to serve as an appetizer or main dish for any occasion

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

I remember serving these at a family gathering; everyone went back for more—definitely a hit!

Recipe preparation

Essential Ingredients

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

Canned Salmon: Look for wild-caught options packed in water for the best flavor and health benefits.
Breadcrumbs: Choose plain or seasoned breadcrumbs to add texture; Panko works wonders too!
Eggs: Use large eggs as they help bind everything together without making it too dense.
Dijon Mustard: A touch adds tanginess and depth; feel free to adjust based on your taste preference.
Fresh Herbs (Dill or Parsley): Opt for fresh herbs whenever possible for vibrant flavor; they elevate the dish significantly.
Lemon Juice: Freshly squeezed lemon juice brightens flavors beautifully; don’t skip this ingredient!

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

Let’s Make it together

Gather Your Ingredients: Start by collecting all your ingredients together on your countertop. This ensures you have everything ready before diving into the cooking process.

Mix It All Up: In a large bowl, combine drained canned salmon, breadcrumbs, eggs, Dijon mustard, chopped herbs, lemon juice, salt, and pepper. Mix until well combined but avoid overmixing to keep them tender.

Shape Your Cakes: With clean hands (or if you’re feeling fancy—a scoop!), form mixture into patties about 3 inches wide. They should hold together but not feel overly compacted.

Cook Those Cakes: Heat olive oil in a non-stick skillet over medium heat until shimmering. Add patties carefully without overcrowding the pan.

Sear Until Golden Brown: Cook each side for about 4-5 minutes until crispy and golden brown. Enjoy that satisfying sizzle sound as they cook!

Serve and Enjoy!: Transfer cooked cakes onto paper towels briefly to absorb excess oil. Serve warm with tartar sauce or lemon wedges on the side—dig in!

Now you have perfectly crafted salmon cakes that will wow anyone who tries them!

You Must Know

Salmon cakes with canned salmon are a quick and tasty meal option
They are perfect for busy weeknights and can impress even the fussiest of eaters
The delightful aroma of frying cakes will have everyone at the table curious and excited!

Perfecting the Cooking Process

Start by mixing your ingredients while preheating the skillet. Form the cakes and cook them until golden brown, flipping gently to avoid breaking.

Serving and storing

Add Your Touch

Feel free to swap canned salmon with tuna or add spices like dill or Old Bay for a flavor twist. You can also toss in diced veggies for extra crunch!

Storing & Reheating

Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat them on a skillet over medium heat until warmed through, ensuring they retain their crispy exterior.

Chef's Helpful Tips

For perfectly moist salmon cakes, don’t overmix your ingredients
Gentle folding retains tenderness while achieving good flavor balance
Also, refrigerate the mixture for about 30 minutes before cooking; it helps the patties hold together better during frying

Creating these salmon cakes with canned salmon always brings back fond memories of family gatherings. My cousin once declared these her favorite dish, leaving me both flattered and eager to share more recipes.

FAQs

FAQ

Can I use fresh salmon instead of canned?

Absolutely! Just cook and flake fresh salmon before mixing into your recipe.

How do I ensure my salmon cakes don’t fall apart?

Chill the mixture before cooking; this firms up the cakes and helps them hold shape.

What sides pair well with salmon cakes?

Serve with a crisp green salad or tangy coleslaw for a refreshing contrast.

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