Introduction
Transform leftover cooked salmon (or canned!) into crispy, flavorful salmon cakes in under 30 minutes! This recipe is perfect for busy weeknights when you need a delicious and satisfying meal without the fuss. Forget complicated recipes; this one’s all about speed and flavor.
Why This Works
This recipe works because it’s unbelievably quick, uses pantry staples, and delivers big on flavor. The combination of flaky salmon, crispy breadcrumbs, and a hint of lemon creates a perfect balance that’s both satisfying and refreshing. It’s the ultimate weeknight win!
Key Ingredients
- 🐟 2 cups cooked salmon, flaked (leftover or canned, drained)
- 🥔 1 large potato, boiled and mashed
- 🥚 1 large egg, lightly beaten
- 🍞 1 cup breadcrumbs (panko recommended)
- 🧅 ½ cup finely chopped onion
- 🍋 1 tablespoon lemon juice
- 🌿 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 🧂 Salt and pepper to taste
- 🍳 Oil for frying
Instructions
1️⃣ In a large bowl, gently combine the flaked salmon, mashed potato, beaten egg, breadcrumbs, onion, lemon juice, and dill. Season generously with salt and pepper.
2️⃣ Mix everything together until just combined. Don’t overmix; you want some texture in your cakes.
3️⃣ Form the mixture into 4-6 patties, about ½ inch thick.
4️⃣ Heat about ¼ inch of oil in a large skillet over medium heat.
5️⃣ Carefully place the salmon cakes in the hot skillet and cook for 3-4 minutes per side, or until golden brown and heated through.
6️⃣ Remove the cakes from the skillet and drain on paper towels.
7️⃣ Serve immediately with your favorite sides – a simple salad, lemon wedges, or tartar sauce are all great options.
Handy Tips
- For extra crispy cakes, you can lightly dust them with more breadcrumbs before frying.
- If your mixture seems too wet, add a little more breadcrumbs to help it hold its shape.
- Don’t overcrowd the pan when frying; cook the cakes in batches to ensure even browning.
Heat Control
Medium heat is key here. Too high, and the cakes will burn on the outside before cooking through on the inside. Too low, and they’ll become greasy and soggy. Keep a close eye on the oil temperature and adjust accordingly.
Crunch Factor
The crunch comes from the panko breadcrumbs and the careful frying process. Panko breadcrumbs are lighter and crispier than regular breadcrumbs, resulting in a wonderfully textured cake.
Pro Kitchen Tricks
- Use leftover rice instead of potato for a different twist.
- Add a pinch of cayenne pepper for a little kick.
- For even faster prep, use pre-mashed potatoes from a bag.
Storage Tips
Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or microwave.
Gift Packaging Ideas
These salmon cakes make a thoughtful and delicious gift! Pack them in a pretty container with a small jar of tartar sauce or lemon wedges.
Flavor Variations
🌟 Spicy Salmon Cakes: Add a pinch of cayenne pepper or a dash of hot sauce to the mixture.
🌟 Mediterranean Salmon Cakes: Incorporate sun-dried tomatoes, Kalamata olives, and feta cheese.
🌟 Creamy Dill Salmon Cakes: Stir in a tablespoon of sour cream or crème fraîche.
🌟 Garlic & Herb Salmon Cakes: Add minced garlic and a mix of your favorite herbs (parsley, chives, etc.)
Troubleshooting
- Cakes falling apart: If your cakes are falling apart, add more breadcrumbs or let the mixture chill in the refrigerator for 30 minutes to firm up.
- Cakes too dry: Add a tablespoon or two of milk or mayonnaise to moisten the mixture.
- Cakes burning: Reduce the heat.
FAQ
- Can I use canned salmon? Absolutely! Just make sure to drain it well before using.
- What kind of oil should I use? Vegetable oil or canola oil works well.
- Can I bake these instead of frying them? Yes, you can bake them at 375°F (190°C) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still delicious.
- How many servings does this recipe make? This recipe makes approximately 4-6 servings, depending on the size of your patties.
- Can I freeze these? Yes, you can freeze uncooked patties before frying or cooked patties after cooling completely.
Conclusion
These speedy salmon cakes are a guaranteed weeknight winner! They’re quick, easy, and bursting with flavor. Share this recipe with your friends and family, and enjoy a delicious and stress-free meal tonight!
30-Minute Salmon Cakes: Weeknight Dinner Winner
Quick and delicious salmon cakes that are perfect for a weeknight dinner, packed with flavor and easy to make.
Ingredients
- 1 can (14.75 oz) of pink salmon, drained and flaked
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup chopped green onions
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- 1 tablespoon lemon juice
- 1 large egg, beaten
- Salt and pepper to taste
- 2 tablespoons olive oil for frying
Instructions
- In a large bowl, combine the flaked salmon, breadcrumbs, mayonnaise, green onions, Dijon mustard, garlic powder, Old Bay seasoning, lemon juice, and the beaten egg. Mix well until fully combined.
- Season the mixture with salt and pepper to taste. Form the mixture into 8 patties.
- Heat olive oil in a large skillet over medium heat. Once hot, add the salmon patties and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- Remove from skillet and place on a paper towel-lined plate to absorb excess oil. Serve warm.
Tips
- For extra flavor, add chopped fresh herbs like dill or parsley to the salmon mixture.
- Serve with a side of tartar sauce or a simple green salad for a complete meal.