You know those nights when you just need something ridiculously good but you’re staring into the fridge with zero inspiration? Yeah, me too! That’s exactly why I perfected my Irresistible Salmon Cakes With Canned Salmon Recipe. Seriously, these little flavor bombs are a weeknight miracle. They’re super fast, unbelievably satisfying, and they make even a Tuesday feel a little bit special. I’ve made these countless times when I’ve been exhausted but still wanted a proper, delicious meal without a whole lot of fuss. Using canned salmon is such a smart shortcut, and trust me, you won’t believe how gourmet they taste!

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

Honestly, what’s not to love? This recipe is a total winner for so many reasons:

So Speedy! We’re talking minimal prep and quick cooking. Perfect for those “I need dinner NOW” moments.
Seriously Simple. No fancy ingredients or complicated techniques here. Anyone can make these!
Flavor Explosion! The combination of salmon, Dijon, and parsley is just *chef’s kiss*.
Super Versatile. Eat them on a bun, over a salad, or just straight up!

Gather Your Ingredients for Irresistible Salmon Cakes

Alright, let’s get our act together and gather up everything we need for these amazing salmon cakes! It’s honestly a pretty straightforward list, which is part of why I love them so much. You probably have most of this stuff in your pantry right now!

Here’s what you’ll want to have on hand:

1 (15 ounce) can salmon, drained super well and flaked apart. Gotta get as much liquid out as possible!
1 cup of your favorite bread crumbs – panko works great if you want extra crunch, but regular is totally fine!
1/4 cup mayonnaise. This is key for moisture and binding everything together.
1 large egg, give it a good whisk first.
2 tablespoons of fresh parsley, chopped up nice and fine. It adds such a lovely freshness!
1 tablespoon Dijon mustard. This gives it a little tang without being too spicy.
1/2 teaspoon salt. Adjust this to your taste, of course.
1/4 teaspoon black pepper. Freshly ground is always best if you have it!
And finally, 2 tablespoons of vegetable oil for getting that beautiful golden crust when we cook ’em up.

Step-by-Step Guide to Making Irresistible Salmon Cakes

Okay, mamas and papas and everyone in between, let’s get these incredible salmon cakes into the pan! It’s super simple, I promise. Just follow these easy steps and you’ll have a delicious meal on the table in no time at all. And if you want some amazing sauce ideas to go with them, you should totally check out my (creamy Cajun sauce), (Cajun garlic butter sauce), and (Cajun garlic parmesan sauce) recipes!

Mixing the Salmon Cake Base

First things first, grab a medium-sized bowl. Toss in your well-drained, flaked salmon, the bread crumbs, mayo, beaten egg, that lovely fresh parsley, Dijon mustard, salt, and pepper. Now, gently mix it all up until it’s just combined. You don’t want to go crazy and mush it all up, just get everything nicely incorporated so it holds together.

Forming the Perfect Salmon Patties

Now comes the fun part – shaping! I usually aim for about 4 nice-sized patties. If your mixture feels a little sticky (which can happen!), just wet your hands a *tiny* bit. It makes shaping them so much easier and they won’t stick to you. Try to make them all about the same thickness so they cook evenly. We’re going for friendly little pucks of flavor here!

Achieving Golden-Brown Perfection in the Skillet

Get a nice, big skillet and pour in your vegetable oil. Let it heat up over medium-high heat. You’ll know it’s ready when a tiny bit of the mixture sizzles right away – not smoking, just happy sizzling! Carefully lay your salmon patties into the hot oil. Don’t crowd the pan, okay? Cook them for about 3 to 4 minutes on each side. You’re looking for that gorgeous golden-brown color and, of course, you want them heated all the way through. They should feel firm when you gently press on them.

Tips for Making the Best Irresistible Salmon Cakes

Okay, so you’ve got the basic recipe down, but let’s really make these salmon cakes sing, shall we? Over the years, I’ve picked up a few tricks that *really* make a difference. It’s all about tweaking those little things to get them *just* right. Think of these as my little secrets for salmon cakes that are always a hit! Sometimes, when I’m craving something similar but want a change, I’ll whip up a batch of my (refreshing avocado tuna salad) and get reminded of how simple and satisfying seafood can be!

Ingredient Substitutions and Additions

Don’t be afraid to play around with this recipe! If you want a super crispy texture, swap out the regular bread crumbs for panko – oh my goodness, it’s a game-changer. Sometimes I’ll even add a little bit of finely diced red onion or some chopped bell pepper right into the mix for a little extra zing and texture. And herbs! Besides parsley, a little bit of chopped dill or chives can add another layer of deliciousness. It’s your salmon cake, make it your own!

Achieving the Perfect Texture

The biggest thing for texture is really getting that salmon super dry after you drain it. Seriously, press out as much water as you can! And don’t overmix the batter – you want it to hold together, but you don’t want it to get tough. For that perfect crispy-on-the-outside, tender-on-the-inside vibe, make sure your oil is nice and hot before you put the cakes in. If the oil isn’t hot enough, they’ll just soak up the grease and get soggy, and nobody wants that!

Serving Suggestions for Your Irresistible Salmon Cakes

So, you’ve made these incredible salmon cakes, and now what? Well, you can honestly eat them just as they are, maybe with a little squeeze of lemon, and they’re fantastic! But if you want to take them over the top, serving them with a delicious sauce is key. Honestly, my (creamy Cajun sauce) is a dream with these, or try the (Cajun garlic butter sauce) for a kick. The (Cajun garlic parmesan sauce) is also a winner! They’re also amazing served on a toasted bun like a burger, or even crumbled over a big, fresh salad.

Storing and Reheating Leftover Salmon Cakes

Got some of these yummy salmon cakes leftover? Lucky you! Just pop them into an airtight container once they’ve cooled down. They’ll stay good in the fridge for about 2 to 3 days. When you’re ready to enjoy them again, the best way to reheat them is in a skillet over medium heat with a tiny splash of oil. This helps bring back that lovely crispiness. You can also pop them in a moderate oven for a few minutes. Just try to avoid the microwave if you can, as it tends to make them a bit soft.

Frequently Asked Questions About Salmon Cakes

Got questions about making these yummy salmon cakes? I’ve got you covered! Here are some common things people ask:

Can I use fresh salmon instead of canned?

You sure can! If you use fresh salmon, you’ll want to cook it first (steam or bake it until it flakes easily), then drain it really well. You might need a little less bread crumb since fresh salmon can be moister. Just adjust as needed!

How do I prevent my salmon cakes from falling apart?

The key is good binding! Make sure your canned salmon is really well-drained, and don’t skip the egg and mayonnaise. Mixing everything just until combined, not overmixing, also helps. And handle them gently when you flip them!

What are the best sauces to serve with salmon cakes?

Oh, where do I begin? My (creamy Cajun sauce) is absolutely divine with these! Tartar sauce, a zesty lemon aioli, or even a good old-fashioned cocktail sauce are all fantastic choices too. Really, any good dipping sauce works wonders!

Estimated Nutritional Information

Now, just a friendly reminder that these numbers are estimates, okay? They can totally change depending on the exact brands you use and how you whip ’em up. But generally, one of these delicious salmon cakes packs about 350 calories, 20g of fat, 18g of protein, and 25g of carbs. That’s a pretty good deal for something so tasty!

Irresistible Salmon Cakes With Canned Salmon

Author: memorecipes.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 large egg, beaten
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil

Instructions

In a medium bowl, combine the flaked salmon, bread crumbs, mayonnaise, beaten egg, parsley, Dijon mustard, 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 sauce, such as tartar sauce or lemon aioli.
For a crispier texture, you can bake the salmon cakes at 400°F (200°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: 80mg

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