To make salmon cakes using canned salmon, here's a simple recipe you can follow:
Ingredients:
- 2 cans (14 ounces each) of salmon, drained and flaked
- 1/2 cup breadcrumbs (gluten-free if desired)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg, lightly beaten
- 1 tablespoon lemon juice
- 1/2 teaspoon Old Bay seasoning (optional)
- Salt and pepper to taste
- Olive oil for frying
Instructions:
In a mixing bowl, combine the flaked salmon, breadcrumbs, onion, red bell pepper, parsley, mayonnaise, Dijon mustard, egg, lemon juice, Old Bay seasoning (if using), salt, and pepper. Mix well until all the ingredients are evenly combined.
Form the mixture into patties of your desired size, usually around 3-4 inches in diameter and 1/2 inch thick. You can adjust the size according to your preference.
Heat a skillet or frying pan over medium heat and add enough olive oil to coat the bottom.
Place the salmon cakes in the skillet and cook for about 4-5 minutes per side, or until they are golden brown and crispy. Carefully flip the cakes using a spatula.
Once cooked, transfer the salmon cakes to a paper towel-lined plate to absorb any excess oil.
Serve the salmon cakes hot as a main dish or as a part of a salad or sandwich. They can be accompanied by tartar sauce, lemon wedges, or your preferred dipping sauce.
Enjoy your homemade salmon cakes! Feel free to customize the recipe by adding additional herbs, spices, or ingredients such as garlic, chives, or hot sauce to suit your taste.