The oil’s hot, and the kitchen’s filled with that lovely sizzle. I’ve just formed my Salmon Cakes With Canned Salmon and can’t wait to dig in. These little patties are a game-changer for weeknights when you’re staring at the clock and still need to whip up dinner.
These cakes are perfect for nights when you have 20 minutes and zero plan but don’t want to resort to takeout. They come together with canned salmon, so there’s no fussing with fresh fish or complex techniques (trust me on this). Just mix, shape, and fry. Dinner’s done!
Why You’ll Love This Salmon Cakes With Canned Salmon
- Super Easy Prep: Toss everything in a bowl, mix, shape, and cook. Seriously, you can whip this up in no time!
- Flavor Packed: The combo of Dijon mustard and fresh parsley gives it a zesty kick that totally elevates the salmon.
- Crispy Outside: Those golden-brown edges are what dreams are made of. You’ll love the contrast with the tender inside.
- Versatile Meal: Great for lunch or dinner! Pair it with salad, pasta, or even on a bun as a salmon burger.
- Nutrient Boost: It’s a sneaky way to get more omega-3s into your diet. Just don’t expect it to freeze well; texture takes a hit after thawing (trust me).
Salmon Cakes With Canned Salmon Ingredients
For the Base:
canned salmon (2 cans) — Use Wild Planet canned salmon for the best flavor, or it’ll taste bland.
breadcrumbs (1 cup) — Don’t skimp on fresh breadcrumbs; stale ones will make ’em dry and crumbly.
egg (1 large) — Always use a large egg; small ones won’t bind the cakes properly, or they’ll fall apart.
Dijon mustard (1 tablespoon) — Don’t sub yellow mustard for Dijon; it changes the whole flavor profile.
fresh parsley (2 tablespoons) — Chop fresh parsley finely; if it’s too chunky, it won’t blend in well.
garlic powder (1 teaspoon) — Use granulated garlic powder, not garlic salt; otherwise, you’ll over-salt the cakes.
onion powder (1 teaspoon) — Onion powder’s a must; don’t swap for fresh onion or it’ll be too wet.
salt (1/2 teaspoon) — Use kosher salt for better control, or you’ll end up with overly salty cakes.
black pepper (1/4 teaspoon) — Freshly cracked black pepper’s best; pre-ground just doesn’t have the same kick.
For Cooking:
olive oil (3 tablespoons) — Use a good quality olive oil, like California Olive Ranch, or they’ll stick to the pan.
For Serving:
lemon wedges (1 lemon) — Always serve with fresh lemon wedges; bottled juice just won’t give that zing.
Full measurements in the recipe card below.
How to Make Salmon Cakes With Canned Salmon
1. Mix the Base: In a large bowl, combine the drained and flaked canned salmon, breadcrumbs, egg, Dijon mustard, parsley, garlic powder, onion powder, salt, and pepper. Mix until everything’s fully combined.
2. Shape Patties: Shape the mixture into patties about 1/2 inch thick. You’ll want around 8 patties total — make sure they’re uniform so they cook evenly.
3. Heat the Oil: Now, heat the olive oil in a large skillet over medium heat until it shimmers (that’s when you know it’s ready).
4. Cook Patties: Carefully add the salmon cakes to the skillet without overcrowding (trust me on this — if you cram ’em in there, they won’t get that crispy edge). Cook for about 4-5 minutes on each side until golden brown and crispy; listen for that satisfying sizzle!
5. Drain Excess Oil: Once cooked, transfer the cakes to a plate lined with paper towels to soak up any excess oil. (Don’t skip this step; nobody likes greasy cakes.)
6. Serve Warm: Serve your salmon cakes warm with fresh lemon wedges on the side for squeezing over them — that little burst of acidity is essential!
7. Watch Out!: Don’t walk away from the pan while cooking; it goes from golden to burnt in about 30 seconds! Keep an eye on those beauties.
Exact quantities in the recipe card below.
How to Store Salmon Cakes With Canned Salmon
- Room Temperature: It’s best to eat these right away, but if you have leftovers, they can sit out for no more than 2 hours (covered loosely with foil).
- Refrigerator: Pop the salmon cakes in an airtight container and store them for up to 3 days. Just know that they might lose some of that crispiness.
- Freezer: For longer storage, wrap the patties in plastic wrap and then place them in a freezer-safe bag. They’ll keep well for up to 2 months. Just make sure to separate layers with parchment paper so they don’t stick together.
- Reheating: Heat them in a skillet over medium heat for about 5 minutes on each side until they’re warm and crispy again (you’ll hear that satisfying sizzle!). Keep an eye out for that golden color — it’s your cue they’re ready!
Just a heads up, the texture changes a bit after freezing and reheating. They won’t be quite as crisp as when fresh, but still super tasty!
What to Serve with Salmon Cakes With Canned Salmon?
These salmon cakes are light and flavorful, but pairing them with something crunchy or zesty helps keep things lively. Here are some great ideas:
- Lemon Wedges: A squeeze of fresh lemon adds acidity, brightening the rich flavors of the cakes.
- Tartar Sauce: Creamy and tangy, it provides a nice texture contrast and brings out the fishiness without overpowering it.
- Coleslaw: The crunchiness of cabbage paired with a tangy dressing gives a great temperature contrast and keeps everything feeling fresh. You can whip up a quick batch in 10 minutes!
- Roasted Asparagus: Try this for a warm veggie side; its earthy flavor balances well against the savory patties. Just roast for about 15 minutes.
- Cucumber Salad: Cool cucumbers drizzled with vinegar provide a refreshing acidity that cuts through richness while adding a crisp bite.
- Quinoa Salad: A grain salad with herbs and lemon offers texture difference, plus it’s filling enough to round out the meal without being heavy.
- Mixed Greens: Tossed lightly with olive oil and vinegar, these greens add freshness, making each bite feel lighter while introducing color contrast.
I’d skip anything too heavy—this dish is all about keeping it light and lively!
Salmon Cakes With Canned Salmon Variations
Here’s how to play with this recipe:
- Spicy Kick: Add 1 teaspoon cayenne pepper with the other spices for a nice heat that builds.
- Cheesy Goodness: Mix in 1/2 cup shredded cheese before shaping the patties for a melty surprise inside.
- Herb Boost: Swap parsley for 2 tablespoons fresh dill or chives for a different herbal twist.
- Zesty Lemon: Squeeze in the juice of half a lemon with the other ingredients to brighten up flavors.
- Next Level Upgrade: Add 1/4 cup finely chopped red onion with the mixture for extra crunch and sweetness.
- Panko Crunch: Use crushed potato chips instead of panko for a unique crispy texture (I know, I know — but hear me out).
- Egg-Free Option: Replace the egg with 1/4 cup unsweetened applesauce for a binder if you’re avoiding eggs.
Make Ahead Options for Salmon Cakes With Canned Salmon
I love prepping the base for my Salmon Cakes With Canned Salmon ahead of time. You can mix everything up and shape the patties, then cover them with plastic wrap and store them in the fridge for up to 24 hours. If you want to go even further, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Just make sure to thaw them in the fridge overnight before cooking. Honestly, the cooked cakes hold up well for a day or two, but they lose that crispiness — so I always fry those right before serving. Fry ’em fresh!
Salmon Cakes With Canned Salmon Recipe FAQs
Can I make Salmon Cakes With Canned Salmon ahead of time?
Absolutely! You can prep the patties and store them in the fridge for a few hours before frying. Just make sure to cover them well so they don’t dry out. If you want to freeze them, lay the uncooked patties on a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to cook, just fry them straight from frozen — they’ll take a couple more minutes.
Why did my salmon cakes fall apart?
If your cakes crumbled during cooking, it might be because you didn’t use enough binding agents. Always stick with a large egg, and don’t skip the breadcrumbs. Fresh ones are best; stale can lead to dryness. When shaping them, press firmly but gently — they should hold together nicely. If you notice any crumbly bits while cooking, just keep an eye on them; they might need some extra time in the pan.
What can I substitute for breadcrumbs in this recipe?
If you don’t have panko breadcrumbs handy, crushed crackers or even cooked quinoa could work as alternatives! But remember, if you opt for something like quinoa, it might change the texture slightly (you want that crispy bite). Just ensure whatever you use isn’t stale—freshness is key for keeping these cakes from getting too dry. You’ll know they’re right when they hold together without falling apart.
How do I know when my Salmon Cakes With Canned Salmon are done cooking?
You’ll want those beauties to get nice and golden brown on both sides — about 4-5 minutes per side should do it. Listen for that satisfying sizzle as they cook; that sound means they’re crisping up perfectly! Keep an eye out for any burning around the edges; if that happens, lower your heat a bit. Trust your eyes and ears here — nobody wants burnt salmon cakes!
Final Thoughts on Salmon Cakes With Canned Salmon
These Salmon Cakes With Canned Salmon are totally worth making for their unbeatable simplicity. Seriously, you can whip them up in no time, and they’re a great way to use pantry staples. Plus, with the right canned salmon and fresh ingredients, you’re in for some serious flavor payoff. If you’ve been putting this off, tonight’s the night. Trust me; once you try it, you’ll want to keep these on regular rotation. Let me know how yours turned out in the comments!
Salmon Cakes With Canned Salmon
Ingredients
Method
- In a large mixing bowl, combine the drained and flaked canned salmon, breadcrumbs, egg, Dijon mustard, parsley, garlic powder, onion powder, salt, and pepper. Mix until fully combined.
- Shape the mixture into patties, about 1/2 inch thick. You should yield approximately 8 patties.
- Heat the olive oil in a large skillet over medium heat.
- Once the oil is hot, carefully add the salmon patties to the skillet, making sure not to overcrowd the pan.
- Cook for about 4-5 minutes on each side, or until golden brown and crispy.
- Once cooked, transfer the salmon cakes to a plate lined with paper towels to absorb excess oil.
- Serve warm with lemon wedges on the side for squeezing over the cakes.
