Are you ready to transform a simple can of salmon into a restaurant-worthy dish that will have everyone asking for seconds? These incredible Salmon Cakes (or Muffins) are about to revolutionize your weeknight dinner routine! Packed with protein, bursting with flavor, and incredibly easy to make, this recipe is your secret weapon for a delicious meal that looks like it took hours to prepare but comes together in just 35 minutes.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 muffins or cakes
Ingredients
- 1 can (15 oz) salmon, drained
- 1 cup breadcrumbs
- 1/2 cup plain yogurt
- 2 eggs
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Butter or oil for greasing
Instructions
- Preheat the oven to 375°F (190°C). Grease a 6-cup muffin tin thoroughly with butter or cooking oil to prevent sticking.
- Open the salmon can and drain completely. Use a fork to flake the salmon, removing any visible bones or skin. Transfer the flaked salmon to a large mixing bowl.
- Add breadcrumbs, plain yogurt, eggs, Worcestershire sauce, garlic powder, and onion powder to the salmon. Season with salt and pepper to taste.
- Mix all ingredients gently but thoroughly, ensuring the salmon is evenly coated and the mixture holds together. If the mixture seems too dry, add a little more yogurt; if too wet, add more breadcrumbs.
- Divide the mixture evenly among the prepared muffin cups, pressing firmly to compact the mixture. Each cup should be filled to the top.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the edges are crispy.
- Remove from the oven and let the salmon cakes/muffins cool in the tin for 5 minutes. This helps them set and makes removal easier.
- Carefully run a knife around the edges and gently remove the salmon cakes from the muffin tin. Serve warm with a side salad or your favorite dipping sauce.
Tips
- Drain the salmon thoroughly to prevent soggy cakes. Use a fork to flake and remove any small bones for a smoother texture.
- The consistency of your mixture is key - it should hold together when pressed. If it's too dry, add a bit more yogurt; if too wet, sprinkle in extra breadcrumbs.
- Don't overmix the ingredients. Gently combine to keep the texture light and prevent the salmon from becoming tough.
- For extra crispy edges, consider using a non-stick muffin tin or silicone muffin cups.
- Experiment with seasonings! Try adding fresh dill, chopped parsley, or a dash of hot sauce to customize the flavor.
- These salmon cakes freeze beautifully. Cool completely, then store in an airtight container for up to 3 months. Reheat in the oven for best results.
- Serve with a zesty lemon aioli, tartar sauce, or a fresh herb-packed salad to complement the rich salmon flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 20g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 120mg
