These easy canned salmon cakes are light and delicious, thanks to a combination of Dijon mustard, salty capers, fresh lemon juice, lots of fresh herbs and minimal pancake crumbs. This is the perfect quick snack or appetizer to pair with pantry ingredients, and the dairy-free, gluten-free alternative recipe works with any canned fish you might be stocking up on – tuna, too!
I'm having some problems collecting canned fish. Some might blame the pandemic — a time when canned salmon or tuna could be the entire basis of a meal. But the reality is, I just love trying different varieties and love the pretty packaging, which is why when I go lisbon A few years ago, I came home with no less than 10 kinds of canned food.
Because of these urges (or lack thereof), I make these canned salmon patties on a semi-regular basis whenever I need to eliminate the canned fish section of my pantry. This happens often. Although I tend to prefer the custom variety, these salmon cakes with canned salmon have a really bright flavor (similar to my fan-favorite ingredient combination) smoked salmon dip) They can truly make the most ordinary grocery store sing.
Ingredients needed for canned salmon cake:
Whenever I want salmon to be less bland, I always look for a few key ingredients: Dijon mustard, capers, fresh lemon juice and lots of herbs. It doesn't matter whether you're making dip, burgers or grilled fillets – the flavor combinations in this salmon pie recipe are a forever winner.
To glue canned salmon patties together and ensure they don't fall apart when frying, I used a combination of the following ingredients Mayonnaise, eggs and fresh bread crumbs. If using dry bread crumbs from a jar, start with half the amount required as a little goes a long way.
like mine Gluten Free Crab Cakes, for this salmon patty recipe with canned salmon, I prefer a mixture that has a moist side and isn't overly weighed down by the filling. They may be a little more delicate in the pan, but what you lose in firmness, you make up for with a light, airy filling that melts in your mouth. I prefer this to a hard puck any day.
What type of canned salmon is used for these fried salmon patties:
I tend to buy this brand Wild Alaskan sockeye salmon is available, but this easy canned salmon cake recipe can really jazz up even the most affordable canned fish.
These easy salmon patties also taste great with canned or canned tuna and any other type of canned fish fillet (not whole fillets with the skin on).
Dietary restrictions and modifications:
This recipe is naturally dairy free and can easily gluten free and Low FODMAP By using GF bread crumbs.
Since I'm gluten-free, I start with two slices of gluten-free bread and make the crumbs in a small food processor. You can also easily use pre-frozen bread crumbs and thaw them on the counter before starting the recipe.
How to serve these canned salmon patties:
For a quick weeknight dinner from the pantry, just add a green salad (this Low FODMAP Dressings is all you need) and some baked potatoes or potato salad.
Salmon pie with canned salmon is also a great inexpensive appetizer for parties – the elegance of a crab cake without the price tag! If making salmon cakes for a crowd, you can double the recipe. All you need is dipping sauce.
Since the base of this fried salmon pie recipe is mayonnaise, mustard, and herbs, you can easily make a quick dip using ingredients you have on hand. combine 1/3 cup mayonnaise plus 1 tablespoon remaining chives and/or dill Feel free to add a teaspoon of capers to give it a more tartar sauce quality.
Some other dips would be delicious with these canned salmon cakes or any other sauce Gluten-Free Seafood Recipes:
Other Easy Salmon Recipes:
Keep reading for these easy canned salmon cakes!
With health and hedonism,
phoebe
15 Minute Canned Salmon Patties
portion size 4
raw material
- 5 to 6 ounce canned salmon a can
- ½ cup fresh bread crumbs 2 slices sandwich bread; use GF if gluten-free
- 1 big egg
- 1/4 cup chopped fresh dill or chives I love to mix!
- 3 spoon mayonnaise
- 2 spoon fresh lemon juice
- 1 spoon Dijon mustard
- 1 spoon Drain capers
- ½ teaspoon chili Elective
- 1/4 teaspoon sea ​​salt
- Avocado oil or olive oil
instruct
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In a medium mixing bowl, combine canned salmon, bread crumbs, eggs, fresh dill or chives, mayonnaise, lemon juice, Dijon mustard, capers, chili powder (if using), and sea salt. Stir until eggs are completely combined.
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Place a large (12-inch) cast-iron or heavy-bottomed skillet over medium-high heat and lightly coat with olive oil. Form canned salmon mixture into patties, about 2 tablespoons each, and wrap tightly into balls or chunks. Since the mixture is a little wet, I find it helpful to portion out with an ice cream scoop and add directly to the pan. Once the spoon is in, you can tap the tops lightly to make them cake-like.
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When the oil is almost smoking, add the tinned salmon cakes. Cook until a dark brown crust forms on the first side, 30 seconds to a minute (depending on how hot the oil is). Flip the cakes over and tap them lightly to form a flat patty. Cook on the second side for an additional 30 seconds to a minute, until the bottom is relatively firm and caramelized. Remove to a paper towel-lined plate.
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Repeat with remaining canned salmon mixture (you should be able to make all the patties in two batches in a large skillet).
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Warm the tinned salmon cakes with your choice of dipping sauce. See the title for suggestions on how to make vanilla mayonnaise with leftover ingredients!
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
