Canned Salmon Cake Recipes

Your best option is wild canned salmon, since there are several concerns with regards to farmed salmon. It will come with skin and bones, which are both edible but may be removed according to preference.

Salmon cakes, though not a common preparation, are a food enjoyed by most. They are usually served as an appetizer or side dish, and there are a myriad of different preparation methods. If you want healthy cakes, you can bake them.

♨ 1 small onion, finely chopped
♨ 1¾ cups fresh whole-wheat breadcrumbs
♨ 1 stalk celery, finely diced
♨ 1½ tsp Dijon mustard
♨ 2 tbsp chopped fresh parsley
♨ 1 large egg, lightly beaten
♨ 15 ounces canned salmon, drained
♨ 1 lemon, cut into wedges
♨ Creamy Dill Sauce

Directions

Preheat the oven to 450°F. Prepare the baking sheet with a light coat of cooking spray. In a large nonstick skillet, heat 1½ teaspoons of olive oil over medium heat. Add the onion and cook for a minute and then add the celery, after 2 more minutes, toss in the parsley and remove from heat.

Empty the salmon into a large bowl and use a fork to flake it. Separate bones and skin and discard. Whisk the egg, combine it with mustard and pour onto salmon. Next go in the onion mixture, followed by the breadcrumbs and pepper. Form the salmon mixture into 8 patties that are about 2 ½ inches in width.

Heat 1½ teaspoons of oil in the pan, and ease in the patties, 4 at a time if you can handle it. Cook on one side for 2 to 3 minutes (or till it turns golden), and then use a wide spatula to turn them over onto the prepared baking sheet.

Do the same with the other 4. Bake the salmon cakes for 15 to 20 minutes till they turn golden on top and heated through. Serve the cakes with creamy dill sauce and lemon wedges.

Ingredient

♨ (15.5 oz.) cans, about 2 cups flaked cooked red salmon
♨ ½ cup fine cracker crumbs
♨ 2 tbsp oil
♨ 1 large egg, lightly beaten
♨ 2 tbsp butter
♨ ½ cup celery, chopped
♨ 1 tsp Dijon mustard
♨ ¼ cup red onion, chopped

♨ ½ cup mayonnaise
♨ ¼ cup red pepper
♨ ¼ tsp black pepper
♨ ¼ cup yellow pepper
♨ ¼ tsp salt
♨ 2 tbsp parsley, minced
♨ ¾ tsp crab seasoning
♨ 1½ tsp capers, drained
♨ ½ tsp Worcestershire sauce
♨ Hot sauce

Directions

Drain the salmon and separate the skin and bones. Mix together all the ingredients except for butter and oil. Oil your palms and shape the mixture into 8 patties. Add 1 tablespoon of butter and 1 tablespoon oil to a frying pan and heat over medium heat.

Cook four patties at a time, for 4 to 5 minutes on each side, till they turn brown. Transfer to paper towels and add more butter and oil and cook the rest. Serve all the patties with hot and/or remoulade sauce.

Ingredient

♨ 1 (15-ounce) can salmon (bones removed)
♨ Vegetable oil, for frying
♨ 2 green bell peppers, finely diced
♨ 1 cup all-purpose flour
♨ 1 yellow onion, finely diced
♨ 3 cups yellow cornmeal
♨ Salt and pepper
♨ Hot sauce, for serving, optional
♨ Ketchup, for serving, optional

Directions

Stir together salmon, bell peppers, and onion in a bowl. Sprinkle on salt and pepper and form into patties, of a size of your preference. Combine cornmeal and flour in a separate bowl, transfer to a plate. Coat the salmon patties with the cornmeal mixture. In a large, heavy skillet heat about 1'' of oil to 340°F.

Cook the patties in batches or one at a time, for 3 to 4 minutes on each side or until golden brown. If you've made larger ones you will have to cook them for longer. Transfer the fried patties to paper towels and serve with ketchup and/or hot sauce.

There are many different ways to make canned salmon cakes, and by tweaking the ingredients, you can influence the flavor. They can be served along with remoulade sauce, lemon dill sauce, horseradish mayo, and classic and modernized cocktail and tartar sauces.