Cracking Canned Salmon Cakes with Zingy Lemon-Dill Aioli

Cracking Canned Salmon Cakes: Zingy Lemon-Dill Aioli!

By SandraJune 19, 2025

Elevate canned salmon recipes! My zingy salmon cakes with lemon-dill aioli are a quick, budget-friendly treat. Ready in 35 mins! Get the recipe now! ... Quick & Easy Recipes

Table of Contents

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Recipe Introduction

Quick Hook

Fancy a bit of posh nosh without the fuss? ever wondered what to do with that can of salmon lurking in your cupboard? let's dive into some brilliant canned salmon recipes , transforming a humble ingredient into something truly special.

We're talking flavour-packed salmon cakes with a zingy aioli that'll have you saying "oh my gosh!".

Brief Overview

The idea of canned salmon recipes might conjure up images of basic fare. this recipe elevates it, taking inspiration from classic british cuisine.

It's an easy recipe, taking only 35 minutes from start to finish. this recipe makes 4 servings, perfect for a light lunch or a quick dinner.

Main Benefits

These salmon cakes offer a great source of protein and healthy fats. they are also a budget friendly salmon recipe , using affordable ingredients.

What makes this recipe special is the balance of flavours and the ease of preparation. you can have a delicious meal on the table in no time! it's also a great way to sneak in some extra fish into your diet.

Cracking Canned Salmon Cakes With Zingy Lemon-Dill Aioli

Okay, so these aren't your average, run-of-the-mill salmon patties. these are salmon patties with bread crumbs , but leveled up a bit.

Think british seaside cafe meets sophisticated supper party. honestly, who knew you could do so much with easy canned salmon dinner options?

What you'll need

For the salmon patties recipe canned healthy version, you're gonna need canned salmon, panko breadcrumbs, red onion, parsley, an egg, dijon mustard, lemon juice, old bay seasoning, pepper, and olive oil.

For the aioli, grab some mayo, lemon juice, fresh dill, garlic, and pepper. it's all pretty standard stuff, you know?

Kitting out the Kitchen

Grab a big bowl for mixing, a smaller bowl for the aioli, a whisk, measuring bits and bobs, a frying pan, and a spatula.

Easy peasy! honestly, even i, queen of kitchen chaos, can manage this.

The Magic Formula

First, get that aioli sorted. mix it all up, then chill it in the fridge. next, mix the salmon cake ingredients together in the large bowl.

Gently form the mixture into patties. heat the oil in the pan and pan-fry the cakes until they are golden brown on each side.

Serve with a dollop of the aioli. ta-dah!

Tips and tricks from my Kitchen

Make sure to drain the salmon well! no one likes a soggy cake. don't overmix the mixture. it's okay if it is not too good looking! let the cakes rest in the fridge before cooking if you have time, this helps them hold their shape.

And don't overcrowd the pan, cook in batches if needed.

Cracking Canned Salmon Cakes with Zingy Lemon-Dill Aioli presentation

Ingredients & Equipment: Your Ready Steady Cook Moment!

Right, let's talk about what you'll need. honestly, canned salmon recipes are all about ease, innit? we're not talking masterchef, just proper tasty grub.

I used to think it was only for budget meals, but oh my gosh, done right, it's pure comfort food.

The Salmon Cake Line-Up

Here's what you need to make those smashing salmon cakes:

2 (14.75 oz/418g) cans pink salmon, drained. Look for salmon that's a nice pink colour. Not too pale, not too dark.
1/2 cup (60g) panko breadcrumbs. These give a lovely, crispy texture.
1/4 cup (30g) finely chopped red onion. Adds a bit of zing.
1/4 cup (5g) finely chopped fresh parsley. Fresh is best, it adds a vibrant freshness.
1 large egg, lightly beaten. This helps bind everything.
1 tablespoon (15ml) Dijon mustard. For a bit of tang.
1 tablespoon (15ml) lemon juice. Freshly squeezed, please!
1 teaspoon Old Bay seasoning. It's a game changer, trust me.
1/4 teaspoon black pepper. Freshly ground, for a bit of kick.
2 tablespoons (30ml) olive oil. For frying, of course!
Salt to taste.

Seasoning Sensations for the Best Salmon Patties Recipe Canned Healthy

Old bay seasoning is key . if you can't find it, try a mix of paprika, celery salt, and a pinch of cayenne.

The lemon juice and dijon are our flavor enhancers. don't skip 'em! for a quick salmon patties recipe , a touch of dried dill can sub for fresh parsley in a pinch!

Kit Up: Essential Equipment for Salmon Patties With Bread Crumbs

Keep it simple, yeah?

A large mixing bowl. Obvious, but vital.
A small mixing bowl for the aioli.
A whisk. For that aioli magic.
Measuring cups and spoons.
A large skillet or frying pan. Non-stick is your best mate here.
A spatula. For flipping those salmon cakes without breadcrumbs .

If you haven't got a proper whisk, a fork will do! honestly, don't stress too much about having fancy gear.

You want to try this recipe and discover that is a budget friendly salmon recipe ! this will show you some yummy canned salmon appetizers you could make with ease.

This recipe can be part of a easy canned salmon dinner .

You can try a Low Carb Salmon Patties with few changes. Remember, it's about having a crack and making something tasty. Now, let's get cooking!

Cracking Canned Salmon Cakes: Your New Favourite Thing!

Okay, so canned salmon recipes don't always scream "gourmet," do they? honestly, when i first started cooking, i thought tinned fish was strictly emergency rations.

But, trust me, these salmon cakes will change your mind. we're talking proper deliciousness, with a zingy lemon-dill aioli that'll make you want to slap yo' mama (don't actually do that!).

Plus, it's a budget friendly salmon recipe . let's get cracking!

Prep Like a Pro: Get Your Mise On!

First things first, let's get organised. finely chop your red onion and parsley. squeeze that lemon like you mean it! mince the garlic for the aioli.

This essential mise en place makes everything so much smoother. drain that salmon really well. soggy cakes are no one's friend.

Step-by-Step: Cake Time!

Right, here's the lowdown on how to make these beauties:

Whisk together the mayonnaise, lemon juice, dill, minced garlic, and pepper for the aioli. Pop it in the fridge.
In a big bowl, flake the drained salmon. Add the breadcrumbs, red onion, parsley, egg, Dijon, lemon juice, Old Bay, and pepper. Season with salt.
Gently mix it all. Don't go crazy. Overmixing is a no-no!
Form the mixture into four patties, about 3/4 inch thick.
Heat the olive oil in a skillet over medium heat .
Fry the cakes for 5- 7 minutes per side , until golden brown.

Pro Tips: Level Up Your Cakes!

Want to take these salmon patties with bread crumbs to the next level? Here are a few tricks:

Let the cakes chill in the fridge for 15 minutes before cooking. This helps them hold their shape.
Don't overcrowd the pan! Cook in batches if you need to.
Common mistake to avoid : Soggy cakes! Make sure the salmon is properly drained.

So there you have it! cracking salmon patties recipe canned healthy is well within your reach! plus, it is very easy to create canned salmon appetizers and get ready with this dish.

You know? even though many people prefer salmon cakes without breadcrumbs , this salmon patties recipe with breadcrumbs rocks!

Recipe Notes for Perfectly Cracking Canned Salmon Recipes

Alright, so you're about to dive into making these amazing cracking canned salmon recipes . before you start, a few extra notes to help you nail it.

Honestly, cooking should be fun and not scary. so, let's make sure you're set up for success! i've made this loads of times.

There are always little things i pick up to improve the recipe.

Serving Suggestions: Get Your Plating On!

Right, presentation matters. a bit. i like to serve these salmon patties with bread crumbs on a bed of peppery rocket (arugula to our american pals).

Adds a nice bit of colour. think about a dollop of that lovely lemon-dill aioli. elevates the whole thing. for sides, a crisp green salad or even some roasted asparagus works wonders.

Fancy a drink with this? a chilled glass of sauvignon blanc is perfect.

Storage Tips: Keep It Fresh, Keep It Tasty

These cracking canned salmon recipes are best served fresh. you know? but if you've got leftovers, no worries. they'll keep in the fridge for up to 3 days in an airtight container.

Freezing is also an option! wrap them individually in cling film then pop them in a freezer bag. they'll be good for up to 1 month .

To reheat, either pan-fry them gently or bake in a moderate oven (around 180c/350f ) until heated through.

Variations: Let's Get Creative!

Fancy a little twist on these low carb salmon patties ? try swapping the panko breadcrumbs for almond flour. keeps it gluten-free and adds a nutty flavour.

And if you're feeling adventurous, chuck in some chopped jalapeños for a bit of heat. seasonal ingredient swaps? in the summer, fresh corn kernels add a lovely sweetness.

In the winter, some finely chopped brussels sprouts add some earthiness. honestly, experiment and find what you love! you can try salmon cakes without breadcrumbs with these tips.

Nutrition Basics: Goodness in Every Bite

These salmon patties recipe canned healthy are packed with goodness. salmon is a brilliant source of omega-3 fatty acids. they're great for your heart and brain.

The egg adds protein, and the parsley provides vitamins. while mayonnaise adds flavor and texture, remember to take it easy to make the most budget friendly salmon recipe , so it fits into your diet.

So, there you have it! all the extra bits and bobs to make these easy canned salmon dinner a smashing success.

Don't be afraid to experiment and have fun. get out there and try other canned salmon appetizers , like a salmon cake aioli recipe , and remember to check this quick salmon patties recipe whenever you feel like cooking something new.

Happy cooking!

Easy Canned Salmon Dinner: Zingy Salmon Cakes Recipe!

Frequently Asked Questions

Can I use different types of canned salmon for these canned salmon recipes?

Absolutely! While this recipe calls for pink salmon, you can definitely use red (sockeye) salmon as well. Red salmon has a richer flavor and slightly higher fat content, so the cakes will be a bit more decadent. Just remember to drain the salmon well, no matter which type you choose, to avoid soggy cakes!

My salmon cakes are falling apart! What am I doing wrong?

Aha, a classic cake conundrum! The most common culprit is too much moisture. Make sure you drain the canned salmon really well, pressing out any excess liquid. Also, don't overmix the ingredients; this can make the mixture tough. Try chilling the formed patties in the fridge for 15-20 minutes before cooking to help them firm up – think of it as a little spa day for your salmon!

How long can I store leftover salmon cakes, and how should I reheat them?

Leftover salmon cakes can be stored in an airtight container in the fridge for up to 3 days. To reheat them, gently pan-fry them in a little olive oil over medium-low heat until heated through and crispy. You can also reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes. Avoid microwaving, as they can become a bit rubbery, which is a bit naff!

I'm not a fan of dill. What can I substitute in the lemon-dill aioli?

No worries, not everyone's a dill devotee! You can easily substitute the dill in the aioli with fresh chives, parsley, or even tarragon. Alternatively, if you're feeling adventurous, a pinch of dried oregano or a tiny grating of lemon zest can add a lovely zing. Just remember to adjust the amount to your taste – it's all about making it your own!

Are these canned salmon recipes healthy? What's the nutritional value?

Yes, these salmon cakes can be a very healthy option! Canned salmon is a great source of protein, omega-3 fatty acids, and vitamin D. Using panko breadcrumbs adds a nice bit of texture without being overly heavy, and the lemon-dill aioli provides healthy fats. Check the recipe for approximate nutritional values per serving, but remember, it can vary based on the specific ingredients you use. To reduce the fat content, you can always swap the mayonnaise in the aioli for Greek yogurt.

Can I freeze these salmon cakes for later?

Good thinking! Yes, you can absolutely freeze these salmon cakes. To freeze, first, cook the salmon cakes as directed. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They'll keep for up to 2-3 months. To reheat, thaw them overnight in the fridge and then pan-fry or bake as you would with freshly made cakes.