Easy Salmon Cakes Canned Salmon (Printable Version)

Crispy outside, tender inside salmon patties made with canned salmon, vegetables, and pantry staples for a quick meal.

# What You Need:

→ Seafood

01 - 2 cans (6 oz each) salmon, drained and flaked, bones and skin removed if desired

→ Vegetables & Aromatics

02 - 1/4 cup finely chopped onion
03 - 1/4 cup finely chopped celery
04 - 2 tablespoons finely chopped fresh parsley
05 - 1 clove garlic, minced

→ Binders & Fillers

06 - 1/2 cup breadcrumbs, use gluten-free if needed
07 - 2 large eggs
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon Worcestershire sauce
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper

→ For Frying

13 - 2 tablespoons vegetable oil or olive oil

# How To Make It:

01 - In a large bowl, combine the flaked salmon, onion, celery, parsley, and garlic until evenly distributed.
02 - In a separate bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth.
03 - Add the egg mixture and breadcrumbs to the salmon mixture. Stir until just combined, being careful not to overmix.
04 - Shape the mixture into 8 small patties, approximately 2 1/2 inches in diameter.
05 - Heat the oil in a large skillet over medium heat until shimmering.
06 - Place the salmon cakes in the skillet and cook for 3-4 minutes per side, until golden brown and heated through.
07 - Transfer to a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges or your favorite sauce.

# Expert Suggestions:

01 -
  • Weeknight dinner comes together in 25 minutes from start to finish
  • Crispy exterior gives way to incredibly tender, flavorful inside
  • Canned salmon makes this budget-friendly without sacrificing taste
02 -
  • Chilling the mixture for 15 minutes makes forming patties significantly easier
  • Dont press down on patties while cooking or you will lose that fluffy interior
  • Let them rest on paper towels for 2 minutes before serving to stay crispy
03 -
  • Squeeze excess liquid from salmon before mixing to prevent soggy patties
  • Use panko instead of regular breadcrumbs for extra crunch
  • Let the mixture rest for 15 minutes before forming to help it hold together

Return