I still remember the first time I tried making canned salmon cakes in my kitchen. It was one of those evenings when the fridge was looking quite empty, and I needed a quick healthy dinner before the kids lost all patience. I grabbed a couple of cans of salmon from the pantry, hoping to make something that even my picky eaters would enjoy. The moment those golden, crispy canned salmon cakes came out of the pan, my kids’ faces lit up with surprise and delight. I couldn’t believe how something so simple could turn into a family favorite, nourishing everyone without the usual mealtime battle!
What made this particular canned salmon cakes recipe a total nutrition win was its balance of protein, omega-3s from the salmon, and just enough wholesome ingredients to keep it light but satisfying. This was before I truly understood the impact of easy salmon dishes on my family’s overall wellness. They were getting essential nutrients without fuss, and I was feeling that moment of calm in the meal chaos. If you’re a busy mom looking for quick nutrition wins, I’m excited to share how canned salmon cakes have saved many dinners around here. It’s a practical, delicious option that supports your family’s health without overwhelming you in the kitchen.
If you’re curious and ready for a simple, nourishing recipe, stay with me. We’re going to break down every step of these canned salmon cakes, from ingredients to serving hacks. Let’s take the stress out of your mealtime and jump into some seriously easy salmon dishes that your family will love.
Ingredients You’ll Need:
Here’s the easy, nutrition-packed ingredient list for your canned salmon cakes that busy moms like you and me will appreciate:
- 2 cans (14.75 ounces each) canned salmon, drained and flaked
- 1 cup whole wheat breadcrumbs (you can swap for gluten-free if needed)
- 2 large eggs, beaten (for binding and extra protein)
- 1/4 cup diced onion (adds flavor and extra nutrients)
- 1/4 cup chopped fresh parsley (fresh herbs add a vitamin C boost!)
- 1 tablespoon Dijon mustard (optional, but it gives a subtle zing!)
- 1 tablespoon lemon juice (adds freshness and vitamin C)
- Salt and pepper to taste
- 2 tablespoons olive oil or avocado oil for frying (healthy fats for nourishment)
No worries if you’re out of breadcrumbs; I often use crushed oat cereal or finely chopped nuts for a crunchy twist that boosts fiber. These easy salmon dishes show that simple pantry staples work perfectly.
You’ll find these wholesome ingredients at your local grocery store, and they won’t break the bank. This canned salmon cakes recipe proves nutritious doesn’t mean expensive or complicated. Plus, I love using canned salmon because it’s a great, affordable source of omega-3 fatty acids and calcium (especially when you leave the soft bones in for your family to benefit from).
For the onion, sometimes swapping in green onions is my quick shortcut when life gets hectic. The extra parsley is a family favorite when I want a fresh kick, and those greens bring in extra antioxidants. Trust me, this canned salmon cakes ingredient list is simple because busy moms need nutrition without complexity!
Let’s Make it Happen!
Ready to roll up your sleeves and bring these canned salmon cakes to life? Here’s how I do it in my kitchen, and I promise, you’ll feel like a kitchen superhero in no time.
- First, open those cans of salmon and drain the liquid. Flake the salmon into a bowl, leaving those tiny soft bones—they’re an extra calcium bonus and so good for the kids’ growing bones!
- Add the breadcrumbs, beaten eggs, diced onion, parsley, mustard, and lemon juice. Sprinkle with salt and pepper. Mix it all together gently but thoroughly—think of this as the moment when flavors start to become friends.
- Shape the mixture into small patties about 2 inches across. If the mixture feels too soft, add a little more breadcrumbs. Don’t worry if your canned salmon cakes look a bit imperfect—our family waits for taste, not Pinterest pictures!
- Heat your olive oil in a large skillet over medium heat. Once hot, carefully place your salmon patties in the pan. I usually cook about 4 at a time to keep the heat steady.
- Cook each side for 4-5 minutes or until golden brown and crispy. The smell here is your cue—your canned salmon cakes will smell nourishing and welcoming.
- While those are sizzling, take a moment to prep tomorrow’s lunch or pour yourself a well-deserved cup of coffee. Multitasking is the busy mom’s secret weapon!
- Once done, place the cakes on a paper towel-lined plate to absorb excess oil. Your canned salmon cakes are now ready for the table!
I used to struggle with finding seafood dishes that my family actually liked, but these salmon fritters changed that. It took a few tries to perfect the balance of texture and flavor, but now these seafood cakes come together quickly and always get a thumbs-up. The biggest lesson? Don’t rush—let those cakes develop a good crust for the best taste and texture!
How We Love to Eat This!
After all the effort (which isn’t much, I promise), our family digs into these canned salmon cakes with excitement. The kids especially love them served with homemade sweet potato fries or crunchy carrot sticks on the side—both add extra fiber and vitamins to the meal without sneaking veggies in.
For adults, I often pair these salmon patties with a bright spinach salad dressed with lemon vinaigrette to complement the flavors and add iron. The acid in the lemon juice also helps with iron absorption, a win for busy moms like us watching family iron levels.
This canned salmon cakes dish works perfectly for busy weeknights when quick, nourishing dinners are essential. It’s also a fantastic option for weekend lunches with friends—I’ve served these as part of a casual gathering, and everyone asked for the recipe! Presentation matters here: a sprinkle of fresh herbs and a squeeze of lemon makes these seafood cakes feel special, even on ordinary days.
Leftovers? We always have them. These canned salmon cakes store well in the fridge and reheat wonderfully in a skillet or air fryer to bring back their crispiness. Sometimes I chop up leftovers to add to scrambled eggs for a breakfast twist, keeping dinner flavor in the morning!
If you want more family-friendly ideas to go with your canned salmon cakes, check out my Mushroom Stuffed Potato Cakes Recipe for other wholesome favorites. For another sweet family treat, these Caramel Apple Cupcakes always brighten our day.
FAQs: Your Questions Answered
Q: Is this canned salmon cakes really nutritious enough for growing kids?
Absolutely! Canned salmon is packed with protein, omega-3 fatty acids, and vitamin D—all crucial for kids’ brain and bone development. Plus, leaving the soft bones in adds a calcium boost. It’s a simple way to power up those picky eaters.
Q: What if my picky eater won’t try this healthy canned salmon cakes?
I get it! Start by serving the salmon fritters with a favorite dip like yogurt-based ranch or mild mustard. Sometimes cutting the cakes into smaller pieces helps, too. My daughter was hesitant at first, but pairing it with familiar flavors made all the difference.
Q: Can I meal prep this canned salmon cakes for busy weeks ahead?
Yes! These salmon patties store well in the fridge for 3-4 days, or you can freeze them individually on a baking sheet, then store in a bag for up to 3 months. Reheat in a skillet or oven to keep that crispy goodness.
Q: Are canned salmon cakes a good option for family lunches?
For sure. They’re easy to pack and pair well with veggies or salads. I often pack leftovers with some fruit and whole grain crackers for balanced nutrition.
Q: What’s the best way to make canned salmon cakes crispy?
Use a good quality oil like olive or avocado oil and don’t overcrowd your skillet. Let the cakes cook undisturbed until golden before flipping. Patience is key to that satisfying crust.
Q: Can I customize the texture of canned salmon cakes?
Definitely. If you want fluffier cakes, add an extra egg or a dollop of Greek yogurt. For crunchier versions, mix in chopped nuts or panko breadcrumbs.
Q: Where can I find other ideas for canned salmon recipes like this?
Check out awesome takes on salmon patties at Salmon Patties Recipe (with Canned Salmon) – Self Proclaimed Foodie, Easy Salmon Patties Recipe – NatashasKitchen.com, and Salmon Patties – RecipeTin Eats. Their simple salmon fritters might inspire you too!
Final Thoughts:
Canned salmon cakes have become one of my family’s go-to meals because they’re a perfect match for our nutrition goals. They support healthy growth, provide essential omega-3s, and add variety without complicated steps. From my experience, here are my canned salmon cakes Nutrition Hacks that keep me sane:
- Adding fresh herbs like parsley boosts immune-supporting vitamin C without extra fuss.
- Leaving the soft bones in canned salmon ups calcium for strong bones, a small difference that truly counts.
- Using whole wheat or gluten-free breadcrumbs adds fiber that keeps the family fuller longer.
My family members love different spins: my husband enjoys his with extra spicy mustard, while my kids prefer them simply pan-fried with ketchup. One friend once told me these seafood cakes changed the way she approached quick healthy dinners.
If you try making canned salmon cakes your own, remember it’s about nourishing your family within the beautiful chaos of daily life. Your kitchen time doesn’t need to be perfect to be impactful. I hope this brings you some sanity-saving nutrition and happiness around your family table.
For more easy nutrition wins alongside canned salmon cakes, don’t miss my sweet family-friendly Caramel Apple Cupcakes Recipe. Wishing you and your busy tribe many joyful, nourishing meals ahead!
canned salmon cakes
Delicious and easy-to-make canned salmon cakes packed with flavor, perfect for a quick lunch or dinner option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Fried
- Cuisine: American
Ingredients
- 1 can (14.75 oz) canned salmon, drained and flaked
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 tablespoons mayonnaise
- 1 large egg, beaten
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons vegetable oil (for frying)
Instructions
- In a medium bowl, combine the flaked salmon, breadcrumbs, chopped onion, mayonnaise, beaten egg, lemon juice, Dijon mustard, garlic powder, black pepper, and chopped parsley. Mix until well combined.
- Form the mixture into 6 evenly sized patties.
- Heat the vegetable oil in a large skillet over medium heat.
- Fry the salmon cakes for 3-4 minutes on each side or until golden brown and cooked through.
- Remove from skillet and drain on paper towels.
- Serve warm with tartar sauce or a squeeze of lemon, alongside a fresh salad or steamed vegetables.
Notes
For extra crispiness, chill the formed patties in the refrigerator for 20 minutes before frying.