Easy Salmon Cakes with Canned Salmon

The kitchen was already messy from dinner prep when I remembered the canned salmon in the pantry. Those cakes ended up being the surprise hit of the night, crispy and golden in ways I did not expect from something so simple.

My friend Sarah stayed late that evening, picking at the last few cakes straight from the pan. She asked for the recipe before she even finished chewing, which is always the good sign.

Ingredients

• 2 cans (6 oz each) salmon: Canned salmon is already cooked and perfectly flaky, making these cakes incredibly convenient and budget friendly
• 1/4 cup finely chopped onion: Adds a subtle sharpness that cuts through the richness of the salmon
• 1/4 cup finely chopped celery: Brings a satisfying crunch and fresh flavor to every bite
• 2 tablespoons finely chopped fresh parsley: Brightens the whole dish with its grassy, aromatic presence
• 1 clove garlic, minced: A little goes a long way to deepen the savory notes
• 1/2 cup breadcrumbs: These bind everything together while keeping the cakes light, use gluten free if needed
• 2 large eggs: Essential for holding the patties together without making them dense
• 2 tablespoons mayonnaise: Adds richness and helps create that tender interior texture
• 1 tablespoon Dijon mustard: Provides a gentle kick that complements the salmon beautifully
• 1 teaspoon Worcestershire sauce: The secret ingredient for that extra layer of umami depth
• 1/4 teaspoon salt and black pepper: Simple seasonings that let the salmon shine through
• 2 tablespoons vegetable oil or olive oil: Creates that irresistible golden crust we are all after

Instructions

Combine the salmon and vegetables:

In a large bowl, mix the flaked salmon with onion, celery, parsley, and garlic until everything is evenly distributed.

Whisk the wet ingredients:

In a separate bowl, beat together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth.

Bring it all together:

Pour the egg mixture over the salmon and add breadcrumbs, stirring gently until just combined, the mixture should hold its shape when squeezed.

Shape the patties:

Form the mixture into 8 small patties about 2 1/2 inches wide, pressing firmly but not packing them too tight.

Get the pan ready:

Heat the oil in a large skillet over medium heat until it shimmers slightly.

Cook to golden perfection:

Carefully place the salmon cakes in the hot skillet and cook for 3 to 4 minutes per side until deeply golden and heated through.

Rest and serve:

Transfer to a paper towel lined plate to drain briefly, then serve warm while still crispy.

Pin It

These became my go to when friends drop by unexpectedly. Something about them feels fancy enough for company but casual enough to eat standing up in the kitchen.

Making Them Your Own

I have swapped parsley for dill when that is what I had on hand, and the fresh anise flavor was lovely. Fresh chives work beautifully too, especially in spring when everything is starting to feel lighter and brighter.

Sauce Pairings

A simple lemon squeeze is perfect, but I have also served these with homemade tartar sauce or a quick garlic aioli. My daughter prefers them plain with just a tiny bit of ketchup, which I have learned to accept.

Make Ahead Strategy

On busy weeks, I shape the patties the night before and keep them on a parchment lined plate in the refrigerator. They cook up exactly the same way, which has saved me more than once.

• The patties can also be frozen raw, just thaw slightly before cooking
• Baking at 400°F for 12 to 15 minutes works if you want to avoid frying
• Leftovers reheat surprisingly well in a toaster oven for lunch the next day

Pin It

Some of the best recipes are the ones that come from making do with what you have, and these salmon cakes have proved that to me over and over again.

Recipe Questions & Answers

→ Can I use fresh salmon instead of canned?

Yes, you can substitute cooked fresh salmon. Poach or bake a salmon fillet until cooked through, then flake it into pieces similar to the canned version. You'll need about 12 ounces of cooked fresh salmon to replace the two cans.

→ How do I prevent the cakes from falling apart?

Ensure the mixture isn't too wet by draining the canned salmon thoroughly. Refrigerating the formed patties for 15-30 minutes before cooking helps them hold their shape. Don't skip the breadcrumbs and eggs as they act as binders.

→ Can I bake these instead of frying?

Absolutely. Place the patties on a parchment-lined baking sheet and bake at 400°F for 12-15 minutes, flipping halfway through. They won't be quite as crispy as pan-fried but still delicious.

→ How long can I store uncooked salmon cakes?

You can shape the patties and refrigerate them for up to 24 hours before cooking. Place them between layers of parchment paper to prevent sticking. For longer storage, freeze uncooked patties for up to 3 months.

→ What sauce pairs best with salmon cakes?

Classic tartar sauce, lemon aioli, or a simple squeeze of fresh lemon juice work beautifully. For something different, try a dill-yogurt sauce or spicy remoulade to complement the savory salmon.