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Overhead view of golden-brown salmon cakes on a cream oval platter with creamy white sauce drizzled over the tops, a small white bowl of sauce in the center, lemon wedges, chopped green chives, an olive-green linen napkin, and a small bowl of lemon wedges on a white marble surface.
5 from 1 vote

Salmon Cakes with Canned Salmon

This Salmon Cakes recipe is made with simple pantry ingredients like canned salmon, mayonnaise, and breadcrumbs. They're pan-fried until golden and crispy on the outside and tender in the middle. A quick and easy lunch, appetizer, or weeknight dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 363kcal
Chef: Jessica Randhawa

Ingredients

  • 1 (15-ounce) can salmon - drained well
  • 3 tablespoons mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • ½ cup plain breadcrumbs - plus more if needed
  • 2 cloves garlic - minced
  • ¼ cup green onions - finely sliced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2-3 tablespoons oil - for pan-frying
  • Fresh chopped chives - for garnish

Instructions

  • Drain the salmon and add it to a large bowl, then break it apart with a fork until evenly crumbled. Discard any large pieces of skin or bone if preferred.
  • Stir in the mayonnaise, egg, Dijon mustard, breadcrumbs, garlic, green onions, salt, and pepper. Fold everything together just until the mixture is evenly blended and holds together when squeezed.
  • Scoop out portions of the mixture and shape them into 8-10 evenly sized patties.
  • Heat the oil in a large skillet set over medium to medium-high heat until the oil shimmers. Arrange the salmon cakes in the skillet and cook for about 3-4 minutes on each side, or until deeply golden and crisp. Work in batches if needed to avoid crowding the pan.
  • Remove the salmon cakes from the skillet and garnish with chopped chives. Serve immediately with lemon wedges and your favorite dipping sauce.

Notes

  • Yield: 8-10 salmon cakes
  • Drain the salmon really well so the mixture is not watery. The salmon should be moist, but not dripping wet.
  • Some canned salmon includes skin and small soft bones. You can remove any large pieces if preferred, or mash the soft bones into the salmon mixture.
  • Plain breadcrumbs help bind the salmon cakes and absorb extra moisture. Panko can also be used for a slightly lighter texture.
  • Mayonnaise keeps the salmon cakes moist and tender. If needed, Greek yogurt or sour cream may be used, but the flavor and texture will be slightly different.
  • For more flavor, try adding lemon zest, fresh dill, parsley, Old Bay seasoning, a pinch of cayenne pepper, or a squeeze of lemon juice.
  • If the mixture is too wet: Add breadcrumbs 1 tablespoon at a time until the patties hold their shape.
  • If the mixture is too dry: Add a small spoonful of mayonnaise until the mixture comes together.
  • If the salmon cakes feel delicate, refrigerate them for 20-30 minutes before cooking.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze cooked salmon cakes in a single layer, then transfer them to a freezer-safe bag or container for up to 3 months.
  • Reheating: Reheat in a skillet over medium-low heat or in the air fryer until warmed through and crispy again. The microwave works, but the salmon cakes will be softer.

Nutrition

Calories: 363kcal | Carbohydrates: 11g | Protein: 25g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 563mg | Potassium: 599mg | Fiber: 1g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
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