Crispy Salmon Cakes with Canned Salmon
A delicious and easy-to-make seafood dish using canned salmon, perfect for busy families and versatile enough to be served as appetizers or main courses.
Ingredients
Main Ingredients
- 14.75 oz Canned Salmon (wild-caught salmon)
- 1 cup Plain Breadcrumbs Can use gluten-free breadcrumbs for gluten-sensitive individuals.
- 2 Large Eggs Can substitute with flaxseed meal mixed with water for vegan option.
- 2 tbsp Dijon Mustard Can replace with a mixture of mayonnaise and lemon for those avoiding mustard.
- ¼ cup Fresh Herbs (chopped dill or parsley)
- 1 tbsp Lemon Juice
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- Salt (to taste)
- Pepper (to taste)
- 2 tbsp Olive Oil For frying.
Instructions
Preparation
- Gather all your ingredients. Open the canned salmon and drain it thoroughly. Use a fork to break it apart into smaller pieces.
- In a large mixing bowl, combine the canned salmon, plain breadcrumbs, and eggs. Make sure your eggs are beaten before adding them.
- Add the Dijon mustard, chopped herbs, lemon juice, onion powder, garlic powder, salt, and pepper. Mix everything together until all ingredients are evenly distributed.
- Use your hands to form small patties. Aim for about 2-3 inches in diameter.
- Refrigerate the formed patties for about 30 minutes to help them hold together better while cooking.
- In a skillet, heat the olive oil over medium heat.
Cooking
- Once the oil is hot, carefully place the salmon patties into the pan. Fry them for about 4-5 minutes on each side until they’re golden brown and crispy.
- Remove the patties from the skillet and place them on a paper towel to drain excess oil.
Serving
- Serve the salmon cakes with additional lemon wedges or a side of tartar sauce. Garnish with fresh herbs.
- Enjoy them hot alongside your favorite sides or as part of a light lunch.
Notes
Leftover patties can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. To reheat, use a skillet or oven to keep them crispy.