Frying canned salmon is a fast, simple way to turn out a delicious, nutritious meal in the form of salmon cakes or burgers. The trickiest part is putting something together that holds up in the pan during cooking. Binding ingredients and patty size are the keys to success. When frying, handle the preparation carefully, supporting the canned salmon fully underneath with a spatula; this is no job for tongs. The finished product goes well on salads, rice, cous cous, other grains and pastas, and of course, hamburger buns -- or eat them straight, topped with your favorite seafood sauce or condiment.
Things You'll Need
- Mixing bowl
- Salt and pepper
- Additional flavoring agents
- Plate or cutting board
- All-purpose flour
- Cooking oil
Drain the canned salmon thoroughly. Empty the can's contents into a mixing bowl and go through it with a fork to loosen the meat and remove any bones or scales.
Fold in one or more binding ingredients with your hands, using enough to give the canned salmon a cohesive, thick, paste-like consistency. Beaten egg, mayonnaise, mustard or honey mustard are suitable options. Add breadcrumbs, too, if you like.
Flavor the salmon cakes or burgers with desired complementary ingredients. Mix in salt and pepper to start. Fresh parsely, sage, dill, thyme, cilantro and citrus zest make tasty additions. Finely chopped celery, onion, garlic, shallot, scallion or ginger are options for adding flavor and bulk.
Coat a plate or cutting board lightly with flour. Divide the salmon mixture into equal parts and form cakes or patties of the desired size on the dusted surface. Make the individual servings about 1 inch thick to keep them manageable in the pan. Pack them just well enough to hold together; don't compact them tightly.
Preheat a heavy-bottomed skillet over medium-high heat and add in enough cooking oil to coat it. Wait until the oil is hot enough that it develops a watery consistency.
Place the salmon cakes or patties in the pan without crowding them; cook in batches if necessary. Fry them for about 3 to 4 minutes per side, turning them carefully with a spatula. Canned salmon is already cooked, but adequate cooking is important if you used raw egg as a binder. Both sides should be well-browned and crisp.
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