Savory Salmon Cakes with Canned Salmon
Salmon cakes made with canned salmon are a quick, affordable, and delicious way to bring the taste of the ocean into your home. These savory patties are a family-friendly favorite, beloved for their crisp exterior and flaky, flavorful interior. Whether you’re looking for a satisfying main dish, a tasty appetizer, or a nutritious meal prep option, these salmon cakes hit the mark every time.
The beauty of this recipe is that it transforms a humble pantry staple – canned salmon – into a gourmet-inspired meal that’s sure to impress. With just a few simple ingredients and a quick prep time, you can have a restaurant-quality dish on the table in no time, making it a go-to choice for busy weeknights or casual gatherings.
❤️ Why You’ll Love This Recipe ❓
These salmon cakes are a true crowd-pleaser, delighting taste buds with their perfectly balanced flavors and satisfying textures. The combination of tender, flaky salmon and crisp, golden-brown exterior creates a mouthwatering contrast that keeps you coming back for more. What’s more, this recipe is incredibly versatile, allowing you to easily adapt it to suit your dietary needs or personal preferences.
Beyond their delectable taste, these salmon cakes also offer a nutritional boost, making them a smart choice for health-conscious eaters. Packed with heart-healthy omega-3 fatty acids and a range of essential vitamins and minerals, they provide a satisfying protein-rich meal that can be enjoyed any time of day. And with the option to prepare them in advance, these salmon cakes are a lifesaver for busy weeknights or entertaining guests.
🛒 What You Need to Prepare Savory Salmon Cakes ❓
• 2 eggs, lightly beaten
• 1/2 cup plain breadcrumbs
• 2 tablespoons mayonnaise
• 2 tablespoons finely chopped parsley
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for cooking
The beauty of this salmon cakes recipe is that most ingredients are pantry or freezer staples. The combination of canned salmon, eggs, breadcrumbs, and a few flavorful seasonings creates the classic West Coast-inspired flavor profile that has made seafood cakes perennially popular.
📝 How to Make Savory Salmon Cakes Step-by-Step ❓
• Step 2: Divide the salmon mixture into 8 equal portions and shape them into patties, about 1/2 inch thick.
• Step 3: In a large skillet, heat the olive oil over medium heat. Working in batches if necessary, cook the salmon cakes for 3-4 minutes per side, or until golden brown and crispy on the outside.
• Step 4: Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil. Serve hot, garnished with additional parsley if desired.
⏱️ Timing Overview
• Cooking time: 8-12 minutes
• Total time: 23-27 minutes
Compared to traditional salmon patties or croquettes, which can take up to 45 minutes to prepare, this salmon cakes recipe saves you over 50% of your cooking time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 8 servings):
• Protein: 15g
• Carbohydrates: 6g
• Fat: 10g
• Fiber: 0g
• Sodium: 322mg
These salmon cakes provide approximately 30% of your daily protein requirements and 15% of your daily omega-3 fatty acid needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Substitute almond flour or ground pork rinds for the breadcrumbs and serve over a bed of greens or cauliflower rice.
• Dairy-free adaptation: Replace the mayonnaise with a dairy-free alternative like vegan mayonnaise or unsweetened Greek yogurt.
• Added protein: Mix in 1/4 cup cooked quinoa or brown rice to boost the protein content.
• Boost vegetables: Finely chop and sauté spinach, kale, or bell peppers to incorporate more veggies.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the salmon cakes.
🍽️ Serving Suggestions
• Pair with a fresh green salad or roasted vegetables for a complete meal.
• Complement with a light, crisp white wine or a refreshing lemon-infused sparkling water.
• For a brunch or appetizer, serve the salmon cakes on top of mini toast points or crackers.
• Create an elegant seafood platter with the salmon cakes, shrimp cocktail, and sliced lemon.
❌ Common Mistakes to Avoid
• Crowded pan: Resist the temptation to cook too many salmon cakes at once, as this can cause them to steam rather than achieve the desired crispy exterior. Work in batches if necessary.
• Underbinding: If the salmon cake mixture is too loose, it can fall apart during cooking. Make sure to add enough breadcrumbs or egg to help the patties hold their shape.
• Skipping the chilling step: Allowing the salmon cake mixture to chill in the refrigerator for at least 30 minutes helps the flavors meld and the patties firm up for easier handling and cooking.
• Neglecting the seasoning: Don’t be afraid to season the salmon cakes generously with salt, pepper, and other herbs and spices to enhance the overall flavor profile.
🧊 Storing Tips for the Recipe
These savory salmon cakes retain their quality remarkably well:
• Freezing unbaked: Place the uncooked salmon cake patties on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator before cooking.
• Freezing baked: Allow the cooked salmon cakes to cool completely, then wrap each one individually in plastic wrap or parchment paper. Place in a freezer-safe bag or container and freeze for up to 2 months. Reheat in a 350°F oven for 10-15 minutes until heated through.
• Reheating: To reheat refrigerated or frozen salmon cakes, place them on a baking sheet and warm in a 350°F oven for 5-10 minutes, or until heated through and crispy on the outside.
❓ FAQs
Can I make the salmon cakes ahead of time?
Absolutely! The salmon cake mixture can be prepared and shaped into patties up to 1 day in advance. Simply cover and refrigerate the uncooked cakes until ready to cook. You can also freeze the uncooked patties for up to 3 months, then thaw in the refrigerator before cooking.
Can I substitute fresh salmon for the canned?
Yes, you can use fresh salmon in this recipe. Simply poach or bake the salmon, then flake it and proceed with the recipe as written. Keep in mind that using fresh salmon will result in a slightly different texture and cooking time compared to the canned variety.
Are these salmon cakes gluten-free?
To make these salmon cakes gluten-free, simply substitute gluten-free breadcrumbs or almond flour for the regular breadcrumbs. You can also omit the breadcrumbs entirely and use cooked quinoa or brown rice to help bind the patties.
Why are my salmon cakes falling apart?
If your salmon cakes are having trouble holding their shape, it’s likely that the mixture needs more binding agent, such as an extra egg or a bit more breadcrumbs. Be sure to chill the mixture for at least 30 minutes before shaping and cooking to help the cakes firm up.
Can I add any additional ingredients to the salmon cakes?
Absolutely! These salmon cakes are highly versatile and can be customized with a variety of mix-ins. Try folding in diced bell peppers, shredded carrots, chopped fresh herbs, or a sprinkle of Old Bay seasoning to enhance the flavor profile.
Conclusion
These savory salmon cakes represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a satisfying main dish, a tasty appetizer, or a nutritious meal prep option, they’re sure to impress with their crisp exterior and flaky, flavorful interior. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these salmon cakes demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the cooking process. So why not give this recipe a try and experience the joy of transforming a humble pantry staple into a delicious and nutritious meal that’s sure to become a new family favorite.
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Savory Salmon Cakes with Canned Salmon
- Total Time: 23-27 minutes
Ingredients
• 2 (14.75 oz) cans wild-caught salmon, drained and flaked
• 2 eggs, lightly beaten
• 1/2 cup plain breadcrumbs
• 2 tablespoons mayonnaise
• 2 tablespoons finely chopped parsley
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for cooking
Instructions
• Step 1: In a large bowl, gently mix together the drained and flaked canned salmon, eggs, breadcrumbs, mayonnaise, parsley, Dijon mustard, salt, and pepper until well combined.
• Step 2: Divide the salmon mixture into 8 equal portions and shape them into patties, about 1/2 inch thick.
• Step 3: In a large skillet, heat the olive oil over medium heat. Working in batches if necessary, cook the salmon cakes for 3-4 minutes per side, or until golden brown and crispy on the outside.
• Step 4: Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil. Serve hot, garnished with additional parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 8-12 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Savory Salmon Cakes with Canned Salmon
