If you’re looking for a simple yet flavorful dish, salmon cakes with canned salmon are the answer. These delightful patties are not only quick to prepare but also loaded with nutrients. Perfect for lunch or dinner, they can be paired with a variety of sides for a complete meal that everyone will love. Let’s dive into this easy recipe that brings together convenience and taste in one delicious bite.
Ingredients
- 1 can (14.75 oz) canned salmon, drained and flaked
- 1/2 cup breadcrumbs
- 1/4 cup onion, finely chopped
- 1/4 cup bell pepper, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Oil for frying
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 15 minutes, and cooking time is around 10 minutes.
Nutritional Value
Each serving (1 salmon cake) contains approximately 200 calories, 12g protein, 10g fat, and 15g carbohydrates. This is based on a standard serving size of one cake.
Step-by-Step Cooking Process
- In a large bowl, combine the flaked canned salmon, breadcrumbs, onion, bell pepper, and parsley.
- Add the beaten egg, mayonnaise, and Dijon mustard to the mixture.
- Season with salt and pepper, then mix well until fully combined.
- Form the mixture into patties, about 1/2 inch thick.
- Heat oil in a skillet over medium heat.
- Carefully place the patties in the skillet, making sure not to overcrowd.
- Cook for about 4-5 minutes on each side or until golden brown.
- Remove the cakes from the skillet and drain on paper towels.
- Serve warm with lemon wedges and your favorite dipping sauce.
- Enjoy your delicious salmon cakes!
Alternative Ingredients
You can substitute the canned salmon with tuna or crab meat for a different flavor. Additionally, gluten-free breadcrumbs can be used to make this dish gluten-free. Feel free to experiment with herbs or spices based on your preferences.
Serving and Pairings
These salmon cakes pair beautifully with a crisp green salad, coleslaw, or steamed vegetables. They also go well with tartar sauce, aioli, or a squeeze of fresh lemon for added zest.
Storage and Reheating
Store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. They can be reheated in a skillet over medium heat or in the oven. While they can be frozen, it’s best to freeze them uncooked for optimal texture.
Cooking Mistakes
- Overmixing the ingredients can lead to tough cakes.
- Not draining the canned salmon properly can make the mixture too wet.
- Using too high heat can burn the outside before the inside is cooked.
- Skipping the resting time for patties can cause them to fall apart while cooking.
- Not using enough oil can result in sticking to the pan.
Helpful Tips
- Chill the formed patties for 30 minutes before frying for better texture.
- Add spices like paprika or garlic powder for extra flavor.
- Try using panko breadcrumbs for a crunchier texture.
- Experiment with different herbs like dill or chives for a unique twist.
FAQs
Can I use fresh salmon instead of canned?
Yes, you can use fresh salmon, but it will require cooking and flaking it beforehand. This can enhance the flavor and texture.
How do I know when the salmon cakes are done?
The salmon cakes are done when they are golden brown on the outside and heated through in the center. A food thermometer should read 145°F.
Can I bake these salmon cakes instead of frying?
Absolutely! Place them on a baking sheet and bake at 375°F for about 20 minutes, flipping halfway through for even cooking.
What can I serve with salmon cakes?
Salmon cakes are great with a variety of sides, including salads, rice, or roasted vegetables. They also pair well with sauces like tartar or remoulade.
How long can I store leftovers?
Leftovers can be stored in the fridge for up to 3 days. Ensure they are in an airtight container to maintain freshness.
Conclusion
Salmon cakes with canned salmon are a quick and nutritious meal option that can please the whole family. With simple ingredients and easy preparation, this dish is perfect for busy weeknights. Don’t hesitate to customize it to your taste, and enjoy the delightful flavors in every bite.
Salmon Cakes With Canned Salmon
Ingredients
- 1 can 14.75 oz canned salmon, drained and flaked
- 1/2 cup breadcrumbs
- 1/4 cup onion finely chopped
- 1/4 cup bell pepper finely chopped
- 2 tablespoons fresh parsley chopped
- 1 egg beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large bowl, combine the flaked canned salmon, breadcrumbs, onion, bell pepper, and parsley.
- Add the beaten egg, mayonnaise, and Dijon mustard to the mixture.
- Season with salt and pepper, then mix well until fully combined.
- Form the mixture into patties, about 1/2 inch thick.
- Heat oil in a skillet over medium heat.
- Carefully place the patties in the skillet, making sure not to overcrowd.
- Cook for about 4-5 minutes on each side or until golden brown.
- Remove the cakes from the skillet and drain on paper towels.
- Serve warm with lemon wedges and your favorite dipping sauce.
- Enjoy your delicious salmon cakes!
Nutrition
