Hey everyone! If you’re anything like me, you always need a few go-to recipes for busy weeknights that don't sacrifice flavor for speed. That's exactly why I'm obsessed with these easy salmon cakes. They are incredibly simple to whip up using pantry staples like canned salmon—a total lifesaver when you haven't been to the grocery store—but they taste wonderfully fresh and gourmet when fried to a perfect, crispy golden brown. Let's get cooking!
Ingredients
- 15.0 oz (425 g) canned salmon, thoroughly drained, deboned, and flaked.
- 2.0 large eggs (approx. 3.5 oz / 100 g), lightly beaten.
- 1.0 cup (150 g) medium onion, finely diced.
- 1.0 tsp (2.3 g) ground black pepper.
- 3.0 tbsp (45 g) olive oil for frying.
Directions
- Prepare the easy salmon cakes base by adding the 2.0 beaten eggs (100 g), 15.0 oz (425 g) flaked salmon, 1.0 cup (150 g) diced onion, and 1.0 tsp (2.3 g) black pepper into a large mixing bowl, stirring thoroughly until fully combined.
- Scoop out equal-sized 0.25 cup (approx. 2.5 oz / 70 g) portions of the salmon mixture and use your palms to firmly press and shape them into compact patties, roughly 2.0 inches in diameter.
- Heat the 3.0 tbsp (45 g) of olive oil in a large skillet over medium heat until it gently shimmers.
- Carefully place the shaped patties into the hot oil and fry them for 4.0 to 5.0 minutes per side, ensuring the edges turn a crispy, lightly golden brown.
- Remove the browned salmon cakes from the skillet, let any excess oil drain briefly, and serve them warm on a plate.
Nutritional Information (Per Serving)
- Calories: 330 kcal
- Total Carbohydrates: 0.12 oz (3.5 g)
- Protein: 0.95 oz (26.8 g)
- Fat: 0.8 oz (22.6 g)
Pro Tips for the Best Salmon Cakes
- Squeeze it dry: For the crispiest texture, ensure your canned salmon is completely drained. I highly recommend pressing the flaked fish through a fine-mesh sieve to remove every last 0.5 fl oz (15 ml) of excess moisture. Too much liquid is the main reason patties fall apart in the pan.
- Embrace the low-carb profile: These patties are held together entirely by the eggs, making them a fantastic keto and paleo option right out of the gate. If the mixture feels slightly too wet for your liking, mix in 1.0 tbsp (7.5 g) of almond flour or coconut flour to absorb the moisture without relying on traditional, carb-heavy breadcrumbs.
- Chill before frying: If you have the time, let the shaped 2.5 oz (70 g) patties rest in the refrigerator for 15 to 20 minutes before they hit the skillet. Chilling gives the proteins in the egg time to bind the flaked fish and diced onions together, resulting in a much sturdier cake.
- Temperature control is key: Keep a close eye on your stovetop heat. You want the 3.0 tbsp (45 ml) of olive oil hot enough to create an immediate sear, but not so hot that the onions burn before the egg is fully cooked through to the center. Medium heat is your sweet spot.
Frequently Asked Questions (FAQ)
Can I bake these easy salmon cakes instead of frying them? Yes! To bake them, preheat your oven to 400°F (200°C). Place the formed patties on a parchment-lined baking sheet lightly misted with olive oil spray. Bake for 15 to 20 minutes, flipping halfway through, until they are golden brown and cooked through.
Are these simple fish cakes keto-friendly? Absolutely. Because this recipe completely skips breadcrumbs and flour as a binder, these patties are naturally low-carb and perfectly suited for a keto lifestyle, relying strictly on the egg to hold the ingredients together.
How do I store and reheat leftover crispy salmon patties? Store any leftover patties in an airtight container in the refrigerator for up to 3 days. To restore their crispiness, reheat them in a skillet over medium-low heat with 1.0 tsp (5 ml) of olive oil instead of using the microwave, which can make the crust soggy.
Can I use fresh salmon instead of canned? Yes, you can easily substitute fresh salmon. You will need to bake or poach about 16.0 oz (450 g) of fresh salmon first, let it cool, and then flake it with a fork before mixing it with the eggs, onions, and pepper.
Conclusion
If you have been searching for the best canned salmon recipe to add to your weekly rotation, you absolutely have to give these a try. Not only is this a fantastic budget-friendly seafood recipe, but it also doubles as one of my favorite high protein dinner ideas when I'm short on time. Whether you're looking for reliable 25-minute meals to feed the family or wondering how to make salmon cakes without breadcrumbs for a perfectly quick healthy dinner, these pan-fried salmon cakes hit all the right notes. Explore the versatility of canned salmon recipes, whip up a batch of these simple fish cakes, and enjoy these delicious, crispy salmon patties tonight!
