**I ALWAYS remove the bones and skin**. The tiny little bones that run throughout the can of salmon are just way too hard to get to (you won't really bite into them when you cook it, they either dissolve or just don't really crunch when you eat em) , but down the length of the can I think towards the middle runs the vetebrae. You can kinda "roll" the salmon off and you will find them. The skin will kinda just slide off, it's very slimy.

Still searching for what to cook ?

Name: Crunchy Salmon Cakes
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 -14.75 oz can of salmon; 2 Eggs; 10 -12 crackers crushed (either town house, ritz or some other buttery cracker); 1 hefty pinch of red pepper flakes (about the size of a quarter in your palm); 1/2 TBL dried parsley; juice of small lime (or two squirts from bottle); 1/2 TBL dill (or size of a nickle in your palm); dash of black pepper; 1/2 TBL dried minced onion; 1/4 cup panko bread crumbs; 3 TBL Canola Oil; 2 TBL butter

Find the most delicious recipes here

INGREDIENTS

FOR CAKES
1 -14.75 oz can of salmon
2 Eggs
10 -12 crackers crushed ; (either town house, ritz or some other buttery cracker)
1 hefty pinch of red pepper flakes ; (about the size of a quarter in your palm)
1/2 TBL dried parsley
juice of small lime ; (or two squirts from bottle)
1/2 TBL dill ; (or size of a nickle in your palm)
dash of black pepper
1/2 TBL dried minced onion
1/4 cup panko bread crumbs
FOR FRYING
3 TBL Canola Oil
2 TBL butter

Servings

INSTRUCTIONS

1. Place your Panko in a shallow dish

2. Mix all other ingredients for the cakes in a bowl with your hands until they will form a patty. If they are too mushy add a few more crushed crackers, too dry a little more lime juice.

3. Place the patties in the panko and coat both sides.

4. Get oil and the butter hot in pan (turn down slightly when you put in the patties because you don't want them to burn before they cook)

5. After they have cooked on one side take your spatula and carefully lift up one side to see if they are brown underneath, if they are, then flip em'. Cook till both sides are golden brown.

ENJOY!

NOTES

Alert editor

Crunchy Salmon Cakes

FOR CAKES
1 -14.75 oz can of salmon
2 Eggs
10 -12 crackers crushed (either town house, ritz or some other buttery cracker)
1 hefty pinch of red pepper flakes (about the size of a quarter in your palm)
1/2 TBL dried parsley
 juice of small lime (or two squirts from bottle)
1/2 TBL dill (or size of a nickle in your palm)
 dash of black pepper
1/2 TBL dried minced onion
1/4 cup panko bread crumbs
 FOR FRYING
3 TBL Canola Oil
2 TBL butter

1.  Place your Panko in a shallow dish

2.  Mix all other ingredients for the cakes in a bowl with your hands until they will form a patty.  If they are too mushy add a few more crushed crackers, too dry a little more lime juice.

3.  Place the patties in the panko and coat both sides.

4.  Get oil and the butter hot in pan (turn down slightly when you put in the patties because you don't want them to burn before they cook)

5.  After they have cooked on one side take your spatula and carefully lift up one side to see if they are brown underneath, if they are, then flip em'.  Cook till both sides are golden brown.

ENJOY!

Add Photo

Love7721

atomramsey

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (58g)
Recipe Makes: 6 Servings

Calories: 133
Calories from Fat: 104 (78%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 2.2g
Cholesterol 11.8mg		4 %
Sodium 103.9mg		4 %
Potassium 86.3mg		2 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 5.5g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 133

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this weekend

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

MORE IDEAS

Cake

by tehanuphalaenopsis

Original Cake-Pan Cake

by kingarthurflourrecipes

Hummingbird Cake

by mrskfp

REVIEW THIS RECIPE

REVIEWS

sootycat

I made these with leftover maple glazed salmon. They were delicious ! I did add a bit of finely diced red and green pepper because I needed to use it up. It added a lovely flavour.

breznaijj2019

Amazing!! Made it exactly as the recipe says and it was delicious!! My husband and I devoured them, and it was super filling and budget friendly!

stacij

Made these with cheesy onion bread and it was very good. We cooked seasoned frozen salmon, let it cool, then made the patties from that. Did not want to use canned salmon. Tasted slightly dry but I added too many crackers. Will make it again.

Sargasso

Good recipe for on the boat. Didn't knock me out but its a nice for cooking with canned ingredients .

Rgw9098

So good! I didn’t use the panko at the end and added 2 cloves of garlic. I tasted one from first batch and couldn’t stop eating. Having to make second batch for dinner!

stasiwasi

Simply excellent! I added 2tbs of sour cream to keep it moist. No butter just simple olive oil and fresh parsley, dill to boost flavor. My finance couldn’t stop eating to the point where I’m making seconds and thirds.

crickitis

This was really great. We added green onions to spruce it up.

sns011

Unrolling the canned salmon to remove the bones and spine was a bit of a pain in the neck. I noticed the panko crumbs absorbed a lot of the oil and made the outside pretty heavy. Then the center was mush. I couldn't get the kids to touch it. I ended up eating it for lunch at work for three days out of obligation because I hate wasting food. I'm not making this again.

maryknowlesvoss

Don't remove the bones and skin, the bones and skin will both chop up in the recipe, the bones actually turn pretty much to mush and add significant calcium to the recipe

dakota4

My boyfriends 5 year old LOVED this! He said he wants it every night!