Crispy Salmon Cakes

Turn ordinary canned salmon into crispy, gold-brown cakes with this classic approach. These soft yet filling patties mix flaky fish with fresh flavorings and spices, making a cheap dinner that feels fancy.

When I was little, salmon patties were what my grandma made best. She always told me that taking out the tiny bones actually cuts down calcium, so we kept them in for better nutrition.

Smart Ingredient Picks

• Canned salmon: Go for wild-caught to get the tastiest, healthiest option
• Fresh flavorings: Tiny-chopped onions give the base flavor you need
• Holding stuff: Fresh eggs and mayo help everything stay the right texture
• Breadcrumbs: Using panko makes them airier than regular crumbs
• Flavor boosters: Fresh lemon cuts through the rich salmon taste
• Cooking oil: Pick a plain oil that won't burn at high heat

Making Flawless Cakes

Fish Prep:

Take off skin but keep those bones for extra nutrients and feel

Mix Creation:

Stir salmon with veggies and binding ingredients until barely combined

Cake Shaping:

Form into same-sized patties without handling too much

First Cool:

Let patties sit in fridge to help them keep their shape

Careful Cooking:

Wait till oil sparkles before dropping patties in

Brown Beauty:

Fry until deep golden color, flipping just once

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My favorite memory as a kid was helping shape these patties while grandma told stories about making them when money was tight.

Tasty Pairings

Serve with homemade tartar sauce and fresh lemon slices for that traditional touch.

Yummy Twists

Throw in fresh herbs, capers, or small bits of celery for something different. Try coating with panko for extra crunch.

Keeping It Fresh

Keep uncooked patties in the fridge up to 24 hours. After cooking, they'll stay good for two days.

These patties are comfort food at its best - basic ingredients turned into something amazing through simple care and skill.

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Frequently Asked Questions

→ Can fresh salmon replace canned?

Sure, about 2 cups of cooked, flaked fresh salmon will work.

→ How should I store extra cakes?

Pop them into an airtight container and refrigerate for up to 3 days.

→ Is freezing these cakes possible?

Absolutely, freeze either raw or cooked for up to three months.

→ What are good sides with salmon cakes?

Pair them with rice, salads, roasted veggies, or a dollop of tartar sauce.

→ Can these be baked instead of fried?

Yes, pop them in a 400°F oven for 10-12 minutes on each side.