When it comes to creating quick, satisfying meals that are both nutritious and flavorful, salmon cakes with canned salmon stand out as a versatile and budget-friendly option. While fresh salmon is often considered the go-to choice, canned salmon offers a convenient alternative that doesn’t compromise on taste or health benefits. By using salmon cakes with canned salmon, you can easily incorporate omega-3 fatty acids and essential nutrients into your diet without the need for expensive ingredients.
This dish is perfect when you’re looking for a simple, yet elegant, meal. The beauty of salmon cakes with canned salmon lies in their adaptability. Whether you prefer a classic recipe with breadcrumbs or a more innovative version with spices and herbs, the possibilities are endless. In addition to being a delicious option, salmon cakes with canned salmon can be prepared in under 30 minutes, making them an ideal choice for those short on time but still craving a wholesome meal.
Not only are these cakes a tasty treat, but they are also a sustainable way to enjoy salmon, as canned options tend to be more eco-friendly than their fresh counterparts. Whether served as a main course or as an appetizer, Salmon Cakes with canned salmon impress with tender interior.
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About The Salmon Cake
Salmon cakes with canned salmon offer a delightful blend of convenience and culinary satisfaction, combining the rich, savory flavors of salmon with the ease of using canned ingredients. These cakes have long been a staple in kitchens, especially for those seeking a quick, nutritious meal. The use of canned salmon makes the dish more accessible and affordable, while still delivering the omega-3s and protein essential for a balanced diet.
What makes salmon cakes with canned salmon so appealing is their versatility. They can be customized with various seasonings, from a mild combination of herbs to bold, zesty spices. The texture is equally important, with the option to achieve either a soft, flaky center or a crisp, golden exterior, depending on the cooking method.
For those seeking a simple yet elevated dish, salmon cakes with canned salmon are perfect for Lunch, Dinner, or even as a party appetizer. The ease of preparation, combined with their nutritional benefits, makes them a go-to choice for health-conscious individuals and busy families alike. With endless variations, these cakes never lose their charm, providing a delicious way to enjoy salmon without the need for fresh fillets.
Why You’ll Love this Recipe
There’s something uniquely satisfying about salmon cakes with canned salmon. Not only are they a breeze to prepare, but they also pack a punch in terms of flavor and nutrition. The beauty of this recipe lies in its simplicity you can transform a can of salmon into a delicious, hearty meal in no time. The versatility of salmon cakes with canned salmon allows for customization, whether you prefer a mild flavor with subtle herbs or a more vibrant kick with bold spices and seasonings.
Another reason to love this recipe is its nutritional value. Salmon cakes with canned salmon are an excellent source of omega-3 fatty acids, which promote heart health and cognitive function. They’re also rich in protein, making them an ideal option for those looking to maintain a balanced diet. Whether served with a fresh salad, as a sandwich, or on their own, these cakes are a guilt-free indulgence.
Moreover, salmon cakes with canned salmon are budget-friendly, making them accessible for anyone looking to enjoy a wholesome meal without breaking the bank. The recipe is ideal for busy weekdays when you need a meal that’s both satisfying and quick to prepare.
Required Ingredients
- Canned salmon
- Breadcrumbs
- Egg
- Fresh herbs
- Garlic and onion powder
- Mustard or mayonnaise
- Salt and pepper
- Optional: Red pepper flakes or hot sauce
How to Make the Recipe (Step-by-Step)
- Drain the canned salmon and remove any bones or skin. Flake the salmon with a fork in a large mixing bowl.
- Add breadcrumbs to the salmon to help bind the mixture together.
- Beat an egg and add it to the bowl to further bind the ingredients and create a cohesive batter.
- Season the mixture with garlic powder, onion powder, salt, and pepper to taste.
- Mix in finely chopped fresh herbs such as parsley or dill for added flavor.
- Optionally, add a tablespoon of mayonnaise or mustard for extra creaminess and richness.
- Shape the mixture into small patties, ensuring they are uniform in size for even cooking.
- Heat oil in a skillet over medium heat and fry the patties until golden brown and crispy on both sides.
Tips for Success
- Be sure to drain the canned salmon thoroughly, which can make the patties soggy and hard to handle.
- Use breadcrumbs generously. They provide the necessary structure and texture to the cakes, preventing them from being too dense. Opt for panko breadcrumbs for a crispier finish.
- Season the mixture to taste. The right seasoning is crucial to highlight the natural flavors of the salmon cakes with canned salmon. Fresh herbs or parsley dish, while garlic and onion powder bring a savory depth.
- When shaping the patties, ensure they are even in size. Uniform patties cook more consistently, ensuring a perfect crisp on the outside and a tender, moist interior.
- Don’t overcrowd the skillet while frying. Allow enough space between each patty to cook them evenly, ensuring a golden, crispy crust.
- For best flavor, consider adding a splash of lemon juice to the mixture before cooking, giving the cakes a zesty kick.
Variations and Customizations
- Swap out breadcrumbs for finely crushed crackers or oatmeal to create a lighter texture while still binding the mixture effectively.
- Add finely diced jalapeños or a sprinkle of cayenne pepper for a spicy kick or mix in a dash of hot sauce for a subtle layer of heat.
- Incorporate vegetables like grated zucchini or finely chopped spinach to boost the nutritional value and add extra moisture to the cakes.
- Experiment with different herbs such as tarragon or cilantro to introduce new flavors and elevate the overall taste of the salmon cakes with canned salmon.
- For a richer flavor, try mixing in a bit of grated cheese, such as parmesan, to enhance the savory notes of the cakes.
- Adjust the consistency of the mixture by adding a bit more mayonnaise or mustard for extra creaminess, especially if you prefer a softer texture in your patties.
How to Serve Salmon Cake
- Serve salmon cakes with canned salmon alongside a fresh arugula salad, tossed in a tangy lemon vinaigrette. The acidity of the dressing balances the richness of the cakes.
- Pair the cakes with roasted vegetables or hearty grains like quinoa or couscous. The nutty flavor of quinoa and the depth of roasted vegetables complement the savory cakes.
- Transform the salmon cakes with canned salmon into a satisfying sandwich by placing them on a toasted bun. Add a dollop of creamy tartar sauce or a squeeze of fresh lemon juice to enhance the flavor.
- For a light, refreshing option, serve the cakes with a cucumber or tomato salad, offering a crisp contrast to the warm, crispy salmon cakes.
- Top the salmon cakes with canned salmon with a poached egg for an elevated brunch-style dish, adding richness and flavor to each bite.
How to Store Salmon Cake
- After cooking, allow the salmon cakes with canned salmon to cool to room temperature to prevent condensation from making them soggy.
- Zipe the salmon in a container. To keep them from sticking together, layer parchment paper between each cake.
- Store it in the refrigerator, the cakes remain fresh till 4 days.
- For longer storage, freeze the cakes by arranging them in a single layer on a baking sheet. Freeze until solid, then transfer to a bag or container.
- To reheat frozen cakes, place them on a baking sheet in the oven at 350°F for 15-20 minutes, or until heated through. You can also reheat them in a skillet over medium heat for a crispier texture.
Recipe card of Salmon cake
Equipments
- Large mixing bowl
- Fork
- Skillet or frying pan
- Spatula
- Measuring spoons and cups
- Parchment paper (optional)
Ingredients List
- 1 can 14.75 oz Canned Salmon
- 1 cup Breadcrumbs Use panko for crispiness
- 1 large Egg Beaten
- 1 tbsp Mayonnaise
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tbsp Fresh parsley
- 1/4 tsp Salt To taste
- 1/4 tsp Black pepper
- 2 tbsp Olive oil for frying
Step-by-Step Instructions
- Drain and flake the canned salmon in a large mixing bowl.
- Add breadcrumbs, beaten egg, mayonnaise, garlic powder, onion powder, parsley, salt, and pepper. Mix until combined.
- Shape the mixture into small patties.
- Heat olive oil in a skillet over medium heat. Fry the patties for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove from skillet and drain on paper towels. Serve warm with your favorite sauce or side dish.
Nutrition
Notes
FAQ
- How do you make salmon cakes with canned salmon?
To make salmon cakes with canned salmon, start by draining the canned salmon and removing any bones. Flake the salmon with a fork and place it in a mixing bowl. Add breadcrumbs, a beaten egg, seasonings like garlic powder, onion powder, and fresh herbs. You can also add a little mayo or mustard for creaminess. Mix everything together, shape the mixture into patties, and fry in a hot skillet with oil until both sides are golden brown and crispy. - Can I use fresh salmon instead of canned salmon for cakes?
Yes, fresh Salmon can be used in place of canned salmon. Simply cook the fresh salmon, flake it, and proceed with the recipe as you would with canned. Fresh salmon will offer a slightly different texture, but the flavor will still be delicious. - How long do salmon cakes with canned salmon last in the fridge?
Salmon cakes with canned salmon can last up to 3-4 days in the fridge when stored in an airtight container. Be sure to let them cool before refrigerating to maintain their texture. - Can I freeze salmon cakes made with canned salmon?
Yes, you can freeze salmon cakes with canned salmon. After forming the patties, arrange them on a baking sheet and freeze until solid. Then, transfer the cakes to a freezer-safe bag or container. They can be stored for up to 3 months. To reheat, bake or pan-fry them from frozen. - What are some good side dishes to serve with salmon cakes?
Salmon cakes pair wonderfully with a variety of sides such as a light green salad with lemon vinaigrette, roasted vegetables, or a hearty grain like quinoa or couscous. For a simple, refreshing option, serve with a cucumber or tomato salad. - How can I make salmon cakes with canned salmon healthier?
To make salmon cakes with canned salmon healthier, use whole grain breadcrumbs instead of white, reduce the amount of mayonnaise or mustard, and add more vegetables like spinach or zucchini to the mixture. You can also pan-fry the cakes in olive oil for a healthier fat option. - What type of canned salmon is best for making salmon cakes?
For salmon cakes with canned salmon, look for wild-caught salmon in cans, preferably with skin and bones for added flavor and nutrients. Pink or red salmon works best for this recipe, as they are both flavorful and easy to handle.