Here’s a simple, delicious take on salmon cakes made with canned salmon — flaky, flavorful patties bound with breadcrumbs and a touch of mayo and egg. They crisp up golden in a skillet and are perfect topped with a lemon-dill sauce or served alongside a green salad. Quick, budget-friendly, and versatile, these cakes make a satisfying meal any day of the week.
Ingredients
– 2 (14-15 oz) cans salmon, drained and flaked (remove skin/bones if desired)
– 1 large egg, beaten
– 1/3 cup mayonnaise
– 1/2 cup plain breadcrumbs (plus extra for coating)
– 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
– 1 tsp Dijon mustard
– 1 small shallot or 1/4 cup onion, finely minced
– 1 tsp lemon zest
– 2 tbsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2–3 tbsp vegetable oil or olive oil for frying
– Optional: 1/4 cup finely diced red bell pepper or celery
Servings and Cooking Time
Servings: 4 (makes 8 small/4 large cakes). Preparation time: 10 minutes. Cooking time: 10–15 minutes. Total time: about 20–25 minutes.
Nutritional Value
Nutrition per serving (1 of 4 servings; approx. 1 large cake or 2 small cakes — ~180–220 g): Calories 320; Protein 24 g; Fat 18 g; Carbohydrates 12 g; Fiber 1.5 g; Sodium 450 mg. These values are estimates for one person (one serving).
Step-by-Step Cooking Process
– Drain canned salmon and flake with a fork, removing large bones/skin if desired.
– In a large bowl combine flaked salmon, beaten egg, mayonnaise, Dijon, lemon zest and juice.
– Stir in minced shallot (or onion), chopped parsley, diced bell pepper (optional), salt and pepper.
– Fold in 1/2 cup breadcrumbs until mixture holds together but stays moist; add more breadcrumbs if too wet.
– Shape mixture into 4 large or 8 small patties, pressing firmly so they don’t fall apart.
– Lightly coat each patty with additional breadcrumbs for extra crispiness.
– Heat 2 tbsp oil in a nonstick skillet over medium heat until shimmering.
– Add patties without overcrowding; cook 3–4 minutes per side for small cakes, 4–6 minutes for large, until golden brown.
– Flip carefully once and press gently to promote even browning; add more oil if needed.
– Transfer cooked cakes to a paper towel-lined plate to drain and rest 1–2 minutes before serving.
– Serve warm with lemon wedges, tartar or dill sauce and a simple green salad or steamed vegetables.
Alternative Ingredients
You can swap mayonnaise for Greek yogurt or sour cream for lighter cakes. Use panko instead of regular breadcrumbs for extra crunch. Canned pink or sockeye salmon both work; canned tuna can substitute in a pinch. Replace egg with flax egg for a vegan binder (texture will differ).
Serving and Pairings
Serve salmon cakes with a dill-yogurt sauce, tartar sauce, or lemon aioli. Pair with mixed green salad, roasted potatoes, steamed asparagus, coleslaw, or crusty bread. They also work well in a sandwich or atop a grain bowl with avocado and pickled onions.
Storage and Reheating
Store cooled salmon cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat until warmed through to keep crisp edges, or use a 350°F (175°C) oven for 8–10 minutes. You can freeze uncooked shaped patties on a tray, then transfer to a bag for up to 2 months; cook from frozen, adding a few minutes to the cooking time.
Cooking Mistakes
– Overpacking patties makes them dense; shape gently.
– Using too little binder causes them to fall apart.
– Overcooking dries the salmon—watch the time.
– Not draining canned salmon well leads to soggy mixture.
– Crowding the pan lowers temperature and prevents browning.
– Skipping the rest on paper towels leaves them greasy.
– Adding too many wet mix-ins makes formation difficult.
Helpful Tips
– Chill formed patties 10 minutes to help them hold shape.
– Press a shallow indentation in the center to prevent doming.
– For extra flavor, add a pinch of Old Bay or smoked paprika.
– Use a ring mold for uniform, restaurant-style cakes.
– Test-cook one small patty to check seasoning before frying all.
– Serve with a squeeze of fresh lemon to brighten flavors.
FAQs
Can I use drained salmon with bones and skin?
Yes — small bones in canned salmon are soft and edible, and they add calcium; remove large pieces of skin if preferred. Mash bones finely into the mixture for even texture if you don’t want noticeable pieces.
How do I keep salmon cakes from falling apart?
Ensure the mixture has enough binder (egg and breadcrumbs) and isn’t overly wet. Chill shaped patties for 10–15 minutes before frying and avoid flipping too early; use a spatula and gentle pressure when turning.
Are salmon cakes healthy?
Salmon cakes can be a healthy source of protein and omega-3s, especially if made with minimal oil and served with vegetables. Using Greek yogurt instead of mayo reduces fat while keeping moisture.
Can I bake salmon cakes instead of frying?
Yes — bake on a parchment-lined sheet at 400°F (200°C) for about 12–18 minutes, flipping once, until golden. Brushing lightly with oil helps achieve a crisp exterior.
How long will leftover salmon cakes last in the fridge?
Stored in an airtight container, cooked salmon cakes keep well for up to 3 days in the refrigerator. Reheat thoroughly before serving and discard if they develop an off smell or slimy texture.
Can I make salmon cakes gluten-free?
Replace regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure all other ingredients and sauces used are certified gluten-free.
What sauce pairs best with salmon cakes?
A lemon-dill yogurt sauce, quick tartar sauce, or aioli complements the savory salmon flavors. Mix plain yogurt or mayo with lemon, chopped dill, capers or pickles for bright, tangy contrast.
Conclusion
Salmon cakes with canned salmon are an easy, flavorful dish that’s quick to prepare, budget-friendly, and versatile. Crisp on the outside and tender inside, they’re perfect for weeknight dinners, appetizers, or meal prep — a dependable recipe to keep in your regular rotation.
Salmon Cakes With Canned Salmon
Ingredients
- 2 14-15 oz cans salmon, drained and flaked
- 1 large egg beaten
- 1/3 cup mayonnaise
- 1/2 cup plain breadcrumbs plus extra for coating
- 2 tbsp fresh parsley chopped
- 1 tsp Dijon mustard
- 1 small shallot or 1/4 cup onion finely minced
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 –3 tbsp vegetable oil or olive oil for frying
- Optional: 1/4 cup finely diced red bell pepper or celery
Instructions
- Drain canned salmon and flake with a fork, removing large bones or skin if desired.
- In a large bowl combine flaked salmon, beaten egg, mayonnaise, Dijon mustard, lemon zest and lemon juice.
- Stir in minced shallot (or onion), chopped parsley, diced bell pepper (optional), salt and pepper.
- Fold in 1/2 cup breadcrumbs until mixture holds together but remains moist; add more breadcrumbs if too wet.
- Shape mixture into 4 large or 8 small patties, pressing firmly so they don’t fall apart.
- Lightly coat each patty with additional breadcrumbs for extra crispiness.
- Heat 2 tablespoons oil in a nonstick skillet over medium heat until shimmering.
- Add patties without overcrowding and cook 3–4 minutes per side for small cakes or 4–6 minutes per side for large cakes, until golden brown.
- Flip carefully once and press gently to promote even browning; add more oil if needed.
- Transfer cooked cakes to a paper towel-lined plate to drain and rest 1–2 minutes before serving with lemon wedges or a dill-yogurt sauce.
Nutrition
