Oh, you are going to LOVE this! When I need a super quick, incredibly satisfying meal that feels a little bit fancy but is honestly SO easy, my go-to has to be these Irresistible Salmon Cakes With Canned Salmon. Seriously, this recipe is a lifesaver on those nights when dinner needs to happen like, yesterday. It uses simple stuff you probably already have in your pantry – a can of salmon, some breadcrumbs, a little mayo – and transforms it into these golden, delicious patties that taste way more complicated than they are. I remember one week where work was just insane, and I had absolutely no idea what to make for dinner. I rummaged through my cupboards, found a couple of cans of salmon, and whipped these up in less time than it takes to decide on takeout. They were a huge hit!

Why You’ll Love This Irresistible Salmon Cakes With Canned Salmon Recipe

Honestly, making these salmon cakes is such a joy. They’re ridiculously easy, which is a total lifesaver in my busy kitchen! Here’s why I think you’ll be making them again and again:

Super Speedy: We’re talking about a meal that can go from pantry to plate in under 20 minutes total. Perfect for those hectic weeknights!
Pantry Powerhouse: You just need a few basic ingredients, most probably already hiding in your kitchen. No fancy grocery runs required for this gem!
Flavor Explosion: Don’t let the simplicity fool you – these salmon cakes are packed with delicious flavor. The combination of salmon, herbs, and a hint of lemon is just *chef’s kiss*!
Endlessly Versatile: Serve them as is, on a bun like a burger, or even crumbled over a salad. They’re happy to play along with whatever you’ve got planned.
Kid-Approved (and Adult-Loved!): Even picky eaters tend to gobble these up, and adults love them for their savory taste and satisfying texture.

This Irresistible Salmon Cakes With Canned Salmon Recipe truly is a weeknight wonder!

Ingredients for Irresistible Salmon Cakes With Canned Salmon

Alright, here’s what you’ll need to whip up these fantastic salmon cakes. It’s all super simple stuff:

1 (15 ounce) can salmon, drained and flaked really well
1 cup bread crumbs (plain or Panko work great!)
1/4 cup mayonnaise (full-fat gives the best results, trust me!)
1 egg, beaten
2 tablespoons chopped fresh parsley (or 2 teaspoons dried if that’s what you have)
1 tablespoon lemon juice (fresh is best, but bottled is fine too!)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil, for frying

Essential Equipment for Making Salmon Cakes

You don’t need a whole fancy setup for these salmon cakes, just a few trusty kitchen helpers. Grab a good-sized medium bowl for mixing everything up. You’ll also want a large skillet for getting those lovely golden-brown edges when you cook them. A couple of mixing spoons or spatulas are essential, plus maybe a fork for flaking the salmon extra well. Oh, and don’t forget a plate lined with paper towels for draining!

Step-by-Step Guide: How to Make Irresistible Salmon Cakes With Canned Salmon

Okay, let’s get these amazing salmon cakes made! Following these simple steps for this Irresistible Salmon Cakes With Canned Salmon Recipe will make sure you get perfectly golden, delicious patties every single time. It’s really straightforward, so don’t stress!

Mixing the Salmon Cake Base

First things first, grab your medium bowl. Dump in that drained and flaked salmon. Now, add the bread crumbs, mayonnaise, beaten egg, chopped parsley, lemon juice, salt, and pepper. Give it all a good, gentle mix with your spoon or even just your clean hands – whatever feels best! You want everything to be well combined, but don’t go crazy pounding it. We want a nice, cohesive mixture that holds together, but it shouldn’t be mushy. Think of it like getting things just perfectly incorporated so it’s ready to form.

Forming the Salmon Patties

Once your mixture is all happily together, it’s time to shape those patties! I usually find that wetting my hands just a tiny bit with cool water helps prevent the mixture from sticking too much. Grab about a quarter of the mixture and gently form it into a patty, about 3/4 inch thick. You should get about four nice-sized patties from this recipe. Don’t make them too thin, or they might fall apart when you cook them. Just a nice, uniform shape so they cook evenly.

Cooking Your Irresistible Salmon Cakes

Now for the fun part – getting them golden brown and delicious! Pour your vegetable oil into that large skillet and set it over medium-high heat. You want the oil to be nice and hot but not smoking, you know? You can tell it’s ready when a tiny bit of the mixture sizzles right away. Carefully place your formed salmon patties into the hot oil. Don’t overcrowd the pan; cook them in batches if you need to!

Let them cook for about 3 to 4 minutes on the first side. You’re looking for a gorgeous, golden-brown crust. Carefully flip them over with your spatula and cook for another 3 to 4 minutes on the other side. They should be heated all the way through and have that wonderful crispy exterior. Once they’re done, transfer them to a plate lined with paper towels to catch any extra oil. You could also serve these with a side of chimichurri sauce for an extra kick!

Tips for Perfect Salmon Cakes Every Time

I’ve made these salmon cakes enough times to know a few little tricks that make all the difference. For starters, make sure you get that canned salmon really well-drained and flaked. Any extra water is the enemy of a good, firm salmon cake, and nobody wants a mushy one! Also, don’t skip pressing out the moisture from the salmon with paper towels if you’re worried about things getting too wet. And for that perfect crispy crust? Make sure your skillet is properly heated before the cakes go in – a shimmering oil layer is your sign. If they start browning too fast, just turn the heat down a smidge. I once tried to rush them, and the outside was done but the inside was still a bit… well, not ideal. Patience is key for that beautiful golden exterior!

Ingredient Notes and Substitutions for Salmon Cakes

Let’s chat about some of these ingredients for a second, because they really do make a difference in these Irresistible Salmon Cakes With Canned Salmon. For the bread crumbs, I usually reach for plain old breadcrumbs, but Panko gives an extra-crispy crunch, which is always a win in my book! If you don’t have fresh parsley, don’t sweat it; dried parsley works just fine, though you’ll want a bit less, maybe 2 teaspoons. And mayo? Full-fat is definitely my preference for richness, but you could use a lighter version if you’re watching things. For the oil, any neutral one like canola or even light olive oil is perfect – just avoid super strong ones like extra virgin olive oil, as you don’t want that flavor to overpower the salmon.

Serving Suggestions for Your Irresistible Salmon Cakes

These salmon cakes are so versatile, you can really serve them with just about anything! My absolute favorite is a dollop of creamy tartar sauce – it’s a classic for a reason, right? A good squeeze of fresh lemon juice over the top also just brightens everything up beautifully. For a full meal, they’re amazing with a simple green salad, some roasted asparagus, or even some crispy oven fries. If you’re feeling a bit more adventurous, they’re also fantastic served on a toasted bun with some lettuce and tomato, kind of like a salmon burger! And if you’re looking for something a little different, they pair surprisingly well with a dip like this creamy cannellini bean and feta dip!

Nutritional Information (Estimated)

Just a heads-up, these numbers are approximate, okay? They can change a bit depending on exactly what you use. But generally, one of these delicious salmon cakes comes in around 350 calories, with about 20g of fat (don’t panic, most of that is good fat!), 18g of protein to keep you full, and 25g of carbs.

Frequently Asked Questions About Salmon Cakes

Got questions about making these amazing salmon cakes? I’ve got answers! It’s totally normal to wonder about a few things when you’re trying a new recipe, and I’ve heard them all. So, let’s clear things up!

Can I make these salmon cakes ahead of time?

Yes, you absolutely can! The best way to do it is to mix the salmon cake mixture and form the patties, then cover them really well with plastic wrap and pop them in the fridge. They’ll keep for about a day before you want to cook them. That way, when dinner time rolls around, all you have to do is pop them in a hot skillet! It really saves time on busy nights.

What can I serve with salmon cakes?

Oh, the possibilities are endless! If you want something super simple, a big, fresh salad is always a winner. Roasted veggies like broccoli or asparagus are fantastic too. And of course, you can’t go wrong with some fluffy rice or even some crispy oven fries. For extra deliciousness, these salmon cakes are also amazing served atop some zucchini spaghetti or alongside some quick chicken quesadillas!

Can I bake salmon cakes instead of frying them?

You sure can! The recipe notes mention this, but it’s a great option if you want to use less oil or just prefer baking. Just preheat your oven to 375°F (190°C). Place your formed salmon cakes on a baking sheet lined with parchment paper and bake for about 15-20 minutes, flipping them halfway through, until they’re nice and golden brown and heated through. They turn out great either way!

Why are my salmon cakes falling apart?

Oftentimes, this happens if the mixture is too wet or if you’re not handling them gently enough. Make sure your salmon is well-drained and flaked dry. If the mixture still feels super wet, you can add a tablespoon or two more of breadcrumbs. Also, be sure to form the patties to about 3/4 inch thickness, not too thin. And when you flip them, use a good spatula and be gentle!

Irresistible Salmon Cakes With Canned Salmon

Author: jekof.com
Total Time: 18 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Easy and delicious salmon cakes made with canned salmon.

Ingredients

Scale

1 (15 ounce) can salmon, drained and flaked
1 cup bread crumbs
1/4 cup mayonnaise
1 egg, beaten
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil

Instructions

In a medium bowl, combine the drained salmon, bread crumbs, mayonnaise, beaten egg, parsley, lemon juice, salt, and pepper. Mix well.
Form the mixture into 4 patties.
Heat the vegetable oil in a large skillet over medium-high heat.
Cook the salmon cakes for 3-4 minutes per side, until golden brown and heated through.

Notes

Serve with your favorite tartar sauce or a squeeze of fresh lemon.
These can also be baked at 375°F (190°C) for 15-20 minutes, flipping halfway through.

Prep Time: 10 min
Cook Time: 8 min
Category: Main Course
Method: Pan-Frying
Cuisine: American

Nutrition

Serving Size: 1 cake
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 18g
Cholesterol: 70mg

Keywords: salmon cakes, canned salmon, easy salmon recipe, quick dinner, seafood cakes