Or if you wanna be less fancy about it, salmon patties or salmon cakes. Whatever you call them, they are the BEST canned salmon recipe, and perfect to make any night when you're looking to clean out the pantry of stockpiled goods.
How to make salmon croquettes
First things first: if you have never cooked with canned salmon before, I feel that is it my responsibility to warn you that it is NOT like canned tuna. You will not open the can to see beautiful chunks of pristine meat packed in water.
Canned salmon patties are absolutely delicious, but ya gotta know how to deal with canned salmon. ( Alternatively, make salmon croquettes from fresh salmon - it's super easy but significantly more expensive. )
So, how do I prepare canned salmon?
Open the can and drain the liquid out of it. If you have cats, this liquid is gold and will be VERY well received as an afternoon treat. If you don't have cats, pour it out.
Dump the contents of the can out into a bowl and carefully remove the skin -- this is the black and silver stuff on the meat. There will also be a brown portion but you can leave that on! That's just more salmon meat!
Do you need to remove the bones from canned salmon?
In short, no. They are soft and full of nutrients and are perfectly fine to eat ( you will likely not even notice them!) Howeverrrrrr, I have a pretty major choking fear from seeing Amadeus, where Mozart's father dies in front of the family while eating a chicken wing, so I remove the bones. Just in case. Even though it's completely paranoid of me.
Can you eat salmon out of the can without cooking it?
YEP! Although I MUCH prefer fresh salmon plain over canned. Canned salmon is perfectly safe to eat right from the can though!
How to keep salmon cakes from falling apart?
Once you form the patties, let them sit in the refrigerator for about 20 minutes. This is a totally optional step, but it does make cooking easier as it gives the cakes time for the binding to meld, so they don't fall apart as easily.
Can I freeze salmon croquettes?
Yep! It's best to freeze them BEFORE cooking. Place the uncooked salmon patties on a parchment or foil lined sheet pan. Place the sheet pan in the freezer until the patties are frozen through -- approximately two hours. Wrap each cake individually in parchment paper, foil, or plastic wrap, and place in an airtight container or bag.
The cakes will stay good for up to one month.
How do I cook frozen salmon patties?
The best way is to let them defrost overnight in the fridge, and then cook them per the instructions below in the recipe card.
If you MUST cook them from frozen, bake them in the oven. Preheat the oven to 425 F. Bake the cakes on a greased cookie sheet for 12 minutes, then flip them and cook for another 8 minutes.
Can you make this recipe in the Air Fryer?
SURE CAN! I've included those directions in the recipe below. But in short - cook them in a single layer at 375 degrees F for about 10 minutes, until they are nice and browned on the outside.
What sides to serve with salmon cakes?
- Sauteed Spinach
- a fresh, green salad
- pasta with a lemony cream sauce
- Carolina Gold Rice
- 1 can salmon 14.8 ounces
- 2 eggs
- 1 cup panko or breadcrumbs
- 3 Tablespoons dill fresh ( or 3/4 teaspoon dried )
- 1/2 cup onion diced
- 1 green onion sliced
- 3/4 cup frying oil canola or vegetable is fine. Only necessary if pan-frying.
- 2 Tablespoons Dijon mustard
- 1/4 cup mayonnaise
- 1/4 cup greek yogurt
- 1 Tablespoon maple syrup or honey
- 1 Tablespoon capers roughly chopped
- In a large bowl, mix all the panko, eggs, dill, onion, and green onion together until well combined. Gently mix in the salmon, trying to maintain a few chunks of salmon where you can.
- Form the mixture into 6 salmon patties and place on a plate or sheet pan. Refrigerate for 20 minutes, or up to two days. This helps the cakes stay together and prevents them from falling apart. You don't HAVE to let them rest if you are in a rush, but it does help a lot!
- While the salmon patties are in the fridge, make the Dijon Sauce by combining all ingredients for it in a small bowl. Cover the bowl and place it in the fridge until you are ready to serve.
To Pan Fry
- To cook the salmon croquettes: Heat 3/4 of a cup of frying oil over medium high in a heavy bottomed skillet or frying pan. Add the cakes and let them cook for 3 minutes without moving them. Flip them, and cook for another 3-4 minutes.
To Cook in the Air Fryer
- Spray the rack or basket of the air fryer with oil. Place the salmon cakes in a single layer, without the sides touching. Air Fry at 375°F for 10 minutes.
- Serve warm or cold, with a dollop of Dijon sauce.
Bake a 3/4 lb salmon filet in the oven at 350 degrees F for 20 minutes, or until cooked through. Let it cool, remove the skin, flake the meat, and proceed with directions as written.