There’s something truly delightful about salmon cakes, isn’t there? Imagine crispy golden patties that crackle when you bite into them, releasing a burst of savory flavors and a hint of freshness. The aroma wafting through your kitchen gets your mouth watering before they even hit the plate.

Now, picture this: you’re at a family gathering, everyone is laughing and sharing stories, and suddenly someone brings out a platter of salmon cakes. It’s a scene that could pull anyone from their food coma! You watch as friends dive in, faces lighting up with joy. These aren’t just any cakes; they’re the culinary equivalent of a warm hug after a long day.

Why You'll Love This Recipe

The simplicity of making salmon cakes makes it perfect for busy weeknights or special occasions
Each bite bursts with flavor, combining tender salmon with zesty spices
Visually appealing and golden-brown, they make any meal feel gourmet
Plus, they’re versatile enough to serve as an appetizer or main dish

I remember the first time I made salmon cakes for my friends; their astonished expressions were priceless—like I’d just handed them the secret to happiness itself!

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Canned Salmon: Opt for wild-caught salmon if possible; it adds better flavor and texture.
Breadcrumbs: Use plain or seasoned breadcrumbs for added flavor and to help bind the mixture.
Green Onions: Fresh green onions bring a mild onion flavor without overpowering the dish.
Eggs: They act as a binder; make sure they’re fresh for best results.
Lemon Juice: Fresh lemon juice brightens up the flavors significantly; bottle juice just won’t cut it.
Dijon Mustard: Adds depth and tanginess; it’s like giving your salmon cakes a little kick!
Spices (Salt, Pepper, Paprika): Essential for enhancing the overall flavor profile; don’t skip these!
Oil for frying: Use vegetable or olive oil to get that perfect crispy exterior.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preparing the Salmon Mixture: Start by draining and flaking the canned salmon in a large bowl. Ensure there are no large bones hiding inside—it’s not a treasure hunt! Then add breadcrumbs, green onions, eggs, lemon juice, Dijon mustard, salt, pepper, and paprika. Mix everything until it’s well combined but still chunky—texture is key here.

Shaping the Cakes: With your hands slightly dampened (this helps prevent stickiness), scoop out portions of the mixture and form them into patties about one inch thick. This step is where your creativity can shine! If you want smaller bites for appetizers, make mini versions.

Chilling the Patties: Place your formed patties on a plate or baking sheet lined with parchment paper. Chill them in the refrigerator for at least 30 minutes. This helps them firm up so they don’t fall apart during cooking—a crucial step if you don’t want to end up with salmon scramble!

Frying Time!: Heat about half an inch of oil in a skillet over medium heat until shimmering but not smoking—think calm summer day rather than raging wildfire! Gently place each patty in the oil without overcrowding the pan. Fry them until golden brown on both sides.

Draining Excess Oil: After frying each batch (about 3-4 minutes per side), transfer the patties to a paper towel-lined plate to absorb any excess oil. This step is essential; nobody likes greasy salmon cakes!

Serving Suggestions: Serve your beautiful golden-brown salmon cakes hot with lemon wedges on the side and perhaps a dollop of tartar sauce or aioli for dipping. Trust me; this will elevate your dish from ordinary to extraordinary!

Now sit back and watch as everyone else dives into those delicious bites—who knew dinner could be this much fun?

You Must Know

Salmon cakes are not just delicious; they’re also a great way to use leftover salmon
The crispy exterior and tender inside create a delightful texture that appeals to everyone
Plus, they are perfect as appetizers or main courses, bringing versatility to your table

Perfecting the Cooking Process

Start by mixing the ingredients for the salmon cakes while preheating your skillet. This ensures even cooking and crispy edges, making every bite a treat.

Serving and storing

Add Your Touch

Feel free to swap in different herbs or add some diced vegetables for extra crunch. A splash of lemon juice can also brighten up the flavors beautifully.

Storing & Reheating

Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat them in a skillet for that crispy texture, as microwaving may make them soggy.

Chef's Helpful Tips

To ensure your salmon cakes hold together, avoid over-mixing the ingredients; it can lead to dryness
Always taste your mixture before cooking to adjust seasoning
Lastly, let the cakes rest before frying for better texture and flavor absorption

Sometimes, I whip up these salmon cakes when friends drop by unexpectedly. Watching their surprised faces as they devour them is always a highlight!

FAQs

FAQ

Can I use canned salmon for salmon cakes?

Absolutely! Canned salmon is convenient and just as tasty for making salmon cakes.

How do I prevent my salmon cakes from falling apart?

Make sure to refrigerate your formed patties before cooking; this helps them firm up nicely.

What can I serve with my salmon cakes?

Salmon cakes pair perfectly with tartar sauce, lemon wedges, or a fresh green salad for balance.

Salmon Cakes

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Salmon cakes are the perfect blend of crispy and tender, making them a delightful addition to any meal. These golden patties, packed with savory flavor and freshness, are easy to prepare and ideal for both busy weeknights and special occasions. With a few simple ingredients, you can create a dish that not only impresses but also brings joy to family gatherings. Serve them as an appetizer or a main course, and watch everyone savor every bite!

Author: Ethan Carter
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Makes approximately six salmon cakes 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

1 (14.75 oz) can wild-caught salmon, drained and flaked
1 cup plain breadcrumbs
2 green onions, finely chopped
2 large eggs, beaten
2 tbsp fresh lemon juice
2 tsp Dijon mustard
1 tsp paprika
Salt and pepper to taste
Oil for frying (vegetable or olive oil)

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Instructions

In a large bowl, combine the flaked salmon, breadcrumbs, green onions, eggs, lemon juice, Dijon mustard, paprika, salt, and pepper. Mix until just combined.
Form the mixture into patties about one inch thick.
Chill the patties in the refrigerator for at least 30 minutes.
Heat about half an inch of oil in a skillet over medium heat.
Fry each patty for about 3-4 minutes per side until golden brown.
Transfer to paper towels to drain excess oil.

Nutrition

Serving Size: 1 cake pop (45g)
Calories: 155
Sugar: 0g
Sodium: 210mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 11g
Cholesterol: 60mg