You know, sometimes you just need a dinner that’s crazy easy but tastes like you Slaved away for hours. That’s exactly what these Irresistible Salmon Cakes With Canned Salmon are all about! Honestly, they use ingredients I pretty much always have in my pantry, which is a total lifesaver on those nights when the fridge looks kinda bare. I remember the first time I whipped these up for my family – my picky eater husband actually asked for seconds, and that, my friends, is saying something! They’re such a fantastic way to get a delicious, satisfying meal on the table in practically no time at all.

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

Seriously, these salmon cakes are a weeknight dinner dream! Here’s why you’ll be making them over and over:

Super Speedy: From pantry to plate in under 30 minutes, can you believe it?
Effortlessly Simple: Just mix, form, and fry! No fancy techniques needed.
Packed with Flavor: The Dijon and parsley really wake up that delicious salmon.
So Versatile: Perfect for a quick lunch, a light dinner, or even as an appetizer!

Gather Your Ingredients for Irresistible Salmon Cakes

Okay, so for these amazing salmon cakes, you don’t need a whole lot, which is why I love them! Make sure you have these on hand:

One 15-ounce can of salmon, all drained and flaked apart
A good cup of panko bread crumbs – these give the best crunch!
About a quarter cup of mayonnaise for creaminess
One large egg, give it a good whisk first!
Two tablespoons of fresh parsley, all chopped up
A tablespoon of Dijon mustard – it really makes a difference!
Just a teaspoon of lemon juice to brighten things up
Half a teaspoon of salt
A quarter teaspoon of black pepper
And two tablespoons of olive oil, just for cooking them up nice and golden.

Simple Steps to Make Irresistible Salmon Cakes With Canned Salmon

Alright, let’s get these amazing Irresistible Salmon Cakes With Canned Salmon made! It’s honestly so straightforward, you’ll wonder why you haven’t made them before. We’re talking about a super satisfying meal that comes together faster than you can decide what to watch on TV. For these, we’re working with pantry staples and a few fresh bits, so let’s dive right in to making some magic happen. We’ll get them from the bowl to the pan in no time!

Mixing the Salmon Cake Batter

First things first, grab a medium-sized bowl. Dump in that drained and flaked canned salmon. Then, toss in your panko bread crumbs, mayonnaise, the beaten egg, all that lovely chopped fresh parsley, the Dijon mustard, lemon juice, salt, and pepper. Now, get in there with a fork or a spatula and mix it all up really well. You want everything to be evenly distributed, so you don’t get a bite that’s too much of one thing. It should look like a nice, cohesive mixture ready to be shaped.

Forming the Salmon Patties

Once your mixture is all combined and looks good, it’s time to get your hands a little messy! Divide the whole thing into four equal portions. Roll each portion gently between your palms to form them into nice, neat patties. Don’t worry too much about them being perfectly round; a little rustic charm is totally fine. Aim for about half an inch thick so they cook evenly.

Cooking the Salmon Cakes to Golden Perfection

Now for the fun part – the sizzle! Get a large skillet and pour in your olive oil. Heat it over medium heat. You want the oil to be nice and hot, but definitely not smoking. A good test is to drop a tiny bit of the salmon mixture in; if it sizzles right away, you’re good to go! Carefully place your salmon cakes into the hot skillet – don’t overcrowd the pan, or they won’t get that beautiful golden-brown crust! Let them cook for about 4 to 5 minutes on the first side, until they turn a lovely golden brown and are firm to the touch. Then, flip them over gently and cook for another 4 to 5 minutes on the other side. You can even peek inside one to make sure it’s heated through. These are fantastic served with some creamy avocado tuna salad vibes, or just as they are with a little lemon!

Tips for the Best Irresistible Salmon Cakes

I’ve made these salmon cakes so many times, and trust me, a few little tricks really make them shine! Honestly, they’re already pretty foolproof, but if you want them to be *extra* amazing, here are my go-to tips:

Don’t Skimp on the Panko: Panko bread crumbs are your best friend here. They give you this incredible, light crispiness that you just don’t get with regular bread crumbs. If you can’t find panko, just give regular bread crumbs a quick pulse in a food processor to make them lighter and airier.
Taste Before You Fry: This is my secret weapon for perfect seasoning! Before you shape all the mixture into patties, take a tiny spoonful, fry it up for like 30 seconds, and taste it. Need more salt? More pepper? A bit more lemon? Adjust it now while it’s easy. It ensures every single bite is just right.
Handle Gently: When you’re forming the patties and placing them in the pan, be gentle! Don’t overwork the mixture, or you’ll end up with tough cakes. Also, when you flip them, use a nice wide spatula so they don’t fall apart. It’s all about a light touch for the best texture.
Drain That Salmon WELL: Seriously, this is crucial. Soggy salmon makes for soggy cakes. Make sure you really get as much liquid out of that can as possible. I usually give it a good press with lots of paper towels. This helps your panko do its job and keeps the cakes from getting mushy.
Get Creative with Add-ins: While I love them just as they are, don’t be afraid to switch things up a bit! A little finely diced red onion or some chives can add another layer of flavor. Or, for a little kick, a pinch of cayenne pepper never hurt anyone! Think of them like little flavor canvases, almost like these amazing crab cakes!

Serving Suggestions for Your Salmon Cakes

Now that you’ve got these gorgeous, golden salmon cakes, what do you pair them with? The possibilities are endless, honestly! My absolute favorite, like the recipe notes say, is a good dollop of tartar sauce – it’s a classic for a reason! And a little wedge of lemon for a bright squeeze over the top? Perfection.

But don’t stop there! They’re also fantastic with a fresh side salad. Imagine a vibrant salad with a zesty dressing, maybe something like this amazing ultimate Caesar dressing. Or, serve them up with some crispy roasted potatoes or even a simple scoop of rice. They’re just so versatile; they really play well with so many things!

Ingredient Notes and Substitutions

So, about these ingredients – they’re pretty straightforward, but sometimes you need a little flexibility, right? For the salmon, using canned is key for ease, but make SURE it’s really well-drained. Like, squeeze out every last drop of that liquid! If you don’t have panko, regular bread crumbs work, but maybe give them a quick toast in a dry pan first to make them crispier.

Mayo makes them nice and moist, but Greek yogurt is a fantastic lighter option if you want to cut down on fat. And fresh parsley makes a visible difference, but dried works in a pinch – just use about a third of what’s called for. Dijon mustard is pretty essential for that little tang, but a good quality yellow mustard can work if that’s all you have.

Frequently Asked Questions About Irresistible Salmon Cakes

Got questions about these delicious salmon cakes? I totally get it! It’s always good to know the ins and outs, especially when you’re trying a new recipe. Here are a few things people often ask:

Can I bake these instead of frying?

Oh, for sure! If frying isn’t your thing, or you want a slightly lighter option, baking works great. Just pop them onto a lined baking sheet, maybe give them a little spritz of cooking spray, and bake at about 400°F (200°C) for 15-20 minutes, flipping them halfway through, until they’re golden and heated through. They won’t be quite as crispy as the fried ones, but they are still super tasty!

How long do they last in the fridge?

These salmon cakes are pretty forgiving! You can totally make the patties ahead of time – cover them well and pop them in the fridge for up to a couple of days before you plan to cook them. Just make sure they’re wrapped tightly so they don’t dry out. They’re also pretty good leftover after cooking, too, though they’re definitely best fresh!

Can I use fresh salmon for this recipe?

You absolutely can use fresh salmon! You’ll want to cook it first – maybe steam, bake, or pan-sear it until it’s cooked through. Then let it cool a bit, flake it into pieces, and use it in place of the canned salmon. You might need to adjust the liquid or breadcrumbs a little depending on how moist your fresh salmon is. It’ll be delicious either way!

Nutritional Information (Estimated)

Just a heads-up, these numbers are approximate! They can change a bit depending on the exact brands you use and how you make them. Think of this as a helpful guide, not a strict rulebook. It looks like each delicious salmon cake comes out to about:

Serving Size: 1 salmon cake
Calories: 350
Fat: 20g (with 4g saturated)
Carbohydrates: 25g (with 2g fiber)
Protein: 18g
Sodium: 600mg
Sugar: 2g

Irresistible Salmon Cakes With Canned Salmon

Author: faironplay.com
Total Time: 25 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 panko bread crumbs
1/4 cup mayonnaise
1 large egg, beaten
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, for cooking

Instructions

In a medium bowl, combine the drained salmon, panko bread crumbs, mayonnaise, beaten egg, chopped parsley, Dijon mustard, lemon juice, salt, and pepper. Mix well until all ingredients are evenly distributed.
Form the mixture into 4 equal-sized patties.
Heat the olive oil in a large skillet over medium heat.
Carefully place the salmon cakes in the hot skillet and cook for 4-5 minutes per side, until golden brown and heated through.
Serve hot.

Notes

Serve with your favorite tartar sauce or a squeeze of fresh lemon.
These can be made ahead and refrigerated for up to 2 days before cooking.

Prep Time: 15 min
Cook Time: 10 min
Category: Main Course
Method: Pan-Frying
Cuisine: American

Nutrition

Serving Size: 1 salmon 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: 80mg

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