Salmon cakes made with canned salmon are a budget-friendly and incredibly versatile dish that can be enjoyed for breakfast, lunch, or dinner. These protein-packed patties come together in a flash, making them the ideal solution for busy weeknights or last-minute meal planning. With their crispy exterior and flavorful interior, it’s no wonder salmon cakes have become a perennial favorite among home cooks.
Whether you’re looking to add more seafood to your diet or simply craving a satisfying and nutritious meal, these salmon cakes with canned salmon are sure to hit the spot. With just a few pantry staples and a quick prep time, you can have a delicious and impressive dish on the table in no time.
❤️ Why You’ll Love This Recipe ❓
What sets these salmon cakes apart is the perfect balance of flavors and textures. The combination of flaky, moist canned salmon, crisp breadcrumbs, and aromatic herbs and spices creates a truly irresistible result. Plus, the ability to make them ahead of time or freeze them for later makes this recipe a true lifesaver on busy days.
Beyond the fantastic taste, these salmon cakes are also incredibly accessible and versatile. With canned salmon as the main ingredient, you can easily keep the necessary components on hand for a quick and satisfying meal. Whether you prefer to serve them as a main course, a side dish, or even an appetizer, these salmon cakes are sure to please.
🛒 What You Need to Prepare Salmon Cakes with Canned Salmon ❓
• 1 cup panko breadcrumbs
• 2 eggs, lightly beaten
• 1/4 cup finely chopped onion
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 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, breadcrumbs, and aromatic seasonings creates the classic flavor profile that has made these recipes perennially popular.
📝 How to Make Salmon Cakes with Canned Salmon Step-by-Step ❓
• Step 2: Using your hands or a spoon, form the salmon mixture into evenly sized patties, about 3-4 inches wide and 1/2 inch thick.
• Step 3: In a large skillet, heat the olive oil over medium heat. Working in batches if necessary, carefully add the salmon cakes to the hot oil and cook for 3-4 minutes per side, or until golden brown and crispy.
• Step 4: Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil. Serve hot and enjoy!
⏱️ Timing Overview
• Cooking time: 8-10 minutes
• Total time: 18-20 minutes
Compared to traditional salmon patties or croquettes, which can take up to 30 minutes to prepare, this salmon cakes recipe saves you almost 50% of your cooking time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 4 servings):
• Protein: 22g
• Carbohydrates: 15g
• Fat: 18g
• Fiber: 1g
• Sodium: 570mg
These salmon cakes provide approximately 44% of your daily protein requirements and 20% 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 coconut flour for the panko breadcrumbs to create a keto-friendly or low-carb salmon cake option.
• Dairy-free adaptation: Omit the eggs and use a flax or chia egg substitute to make these salmon cakes dairy-free and vegan-friendly.
• Added protein: Mix in a scoop of unflavored protein powder or finely chopped cooked chicken or shrimp to boost the protein content even further.
• Boost vegetables: Finely chop and sauté spinach, kale, or shredded zucchini and fold it into the salmon mixture for added nutrition and moisture.
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 the salmon cakes with a fresh, crisp salad or a side of roasted vegetables for a complete and nourishing meal.
• Complement the salmon cakes with a bowl of creamy tomato or vegetable soup for a comforting and satisfying dinner.
• For a brunch or appetizer spread, serve the salmon cakes alongside scrambled eggs, avocado toast, or a selection of fresh fruit.
❌ Common Mistakes to Avoid
• Skimping on seasoning: Don’t be afraid to season the salmon mixture generously with salt, pepper, and your desired herbs and spices. The right balance of flavors is key to creating delicious and satisfying salmon cakes.
• Failing to properly drain the salmon: Make sure to thoroughly drain and flake the canned salmon before adding it to the mixture. Excess moisture can lead to soggy and falling-apart cakes.
• Overhandling the mixture: Gently mix the ingredients together, being careful not to overwork the mixture. This can cause the salmon cakes to become dense and tough.
🧊 Storing Tips for the Recipe
These salmon cakes retain their quality remarkably well:
• Freezing unbaked: Prepare the salmon cake mixture, form into patties, and freeze on a baking sheet. Once frozen, transfer to a resealable bag or container and store for up to 3 months. Thaw in the refrigerator before cooking.
• Freezing baked: Allow the cooked salmon cakes to cool completely, then wrap individually in plastic wrap or aluminum foil. Transfer to a freezer-safe bag or container and freeze for up to 2-3 months. Reheat in a 350°F oven until heated through, about 10-15 minutes.
• Reheating: For best results, reheat the salmon cakes in a skillet over medium heat or in a 350°F oven until heated through and crisp, about 5-7 minutes.
❓ FAQs
Can I make the salmon cakes ahead of time?
Yes, you can prepare the salmon cake mixture in advance and store it in the refrigerator for up to 2 days before forming and cooking the patties. You can also freeze the uncooked salmon cakes for up to 3 months. Simply thaw in the refrigerator before cooking.
Can I substitute fresh salmon for the canned?
Absolutely! While canned salmon is convenient and cost-effective, you can certainly use fresh salmon fillets or steaks in this recipe. Simply cook the fresh salmon, flake it, and proceed with the recipe as directed. Keep in mind that the cooking time may need to be adjusted slightly.
Are these salmon cakes gluten-free?
To make these salmon cakes gluten-free, simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. You can also use almond flour or coconut flour as a low-carb alternative.
Why are my salmon cakes falling apart?
If your salmon cakes are falling apart, there are a few possible reasons: not enough binder (eggs or breadcrumbs), overhandling the mixture, or not pressing the patties firmly enough before cooking. Be sure to follow the recipe proportions and gently form the patties to help them hold their shape.
Can I add other ingredients to the salmon cakes?
Absolutely! These salmon cakes are highly versatile and can be customized with a variety of additions. Try stirring in finely chopped bell pepper, diced celery, capers, or even shredded cheese. You can also experiment with different herbs and spices to create your own unique flavor profile.
Conclusion
These salmon cakes with canned salmon represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a main course, a side dish, or an appetizer, they’re sure to impress with their crispy exterior and flavorful, tender 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 easy and delicious recipe a try? Your taste buds (and your wallet) will thank you!
Print
Easy Salmon Cakes with Canned Salmon
- Total Time: 18-20 minutes
Ingredients
• 2 (5 oz) cans wild-caught salmon, drained and flaked
• 1 cup panko breadcrumbs
• 2 eggs, lightly beaten
• 1/4 cup finely chopped onion
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, for cooking
Instructions
• Step 1: In a large mixing bowl, combine the drained and flaked canned salmon, panko breadcrumbs, beaten eggs, onion, parsley, Dijon mustard, garlic powder, salt, and black pepper. Mix until all the ingredients are well incorporated.
• Step 2: Using your hands or a spoon, form the salmon mixture into evenly sized patties, about 3-4 inches wide and 1/2 inch thick.
• Step 3: In a large skillet, heat the olive oil over medium heat. Working in batches if necessary, carefully add the salmon cakes to the hot oil and cook for 3-4 minutes per side, or until golden brown and crispy.
• Step 4: Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Easy Salmon Cakes with Canned Salmon
