Easy Salmon Cakes with Canned Salmon (Printable)
Crispy golden salmon cakes made with canned salmon, vegetables, and savory seasonings. Ready in 25 minutes.
# What You'll 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 Cook:
01 - In a large bowl, combine the flaked salmon, onion, celery, parsley, and garlic. Mix thoroughly to distribute ingredients evenly.
02 - In a separate bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth and well combined.
03 - Add the egg mixture and breadcrumbs to the salmon mixture. Stir until just combined, being careful not to overmix which can make the cakes dense.
04 - Shape the mixture into 8 small patties, approximately 2 1/2 inches wide. Press firmly to ensure they hold together during cooking.
05 - Heat the oil in a large skillet over medium heat until shimmering but not smoking.
06 - Place the salmon cakes in the skillet and cook for 3-4 minutes per side, until golden brown and heated through. Avoid overcrowding the pan; cook in batches if necessary.
07 - Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges, tartar sauce, or aioli.
# Expert Suggestions:
01 -
- They come together in under 30 minutes with ingredients you probably already have
- The crispy outside gives way to incredibly tender, flavorful insides that even salmon skeptics love
02 -
- Overworking the mixture makes dense, tough cakes, so mix until just combined
- Letting the formed patties chill for 15 minutes helps them hold together better during cooking
03 -
- Dry the drained salmon really well with paper towels before mixing to prevent soggy cakes
- Use a light touch when shaping, over handling makes them tough