Easy Salmon Cakes Canned Salmon

The best things often come from necessity. I first made these salmon cakes on a Tuesday when I forgot to defrost anything for dinner and found two cans of salmon tucked in the pantry. Now they are in our regular rotation, especially when we need something that feels special but comes together in minutes.

Last summer my sister came over for a quick lunch and I made these with what I had on hand. She asked for the recipe before she even finished her plate, which is how I know these are worth keeping in your back pocket forever.

Ingredients

• 2 cans salmon: Canned salmon is underrated and so convenient. The bones add calcium but you can remove them if you prefer.
• 1/4 cup finely chopped onion: Adds sweetness and crunch. Chop it small so pieces distribute evenly throughout each cake.
• 1/4 cup finely chopped celery: Provides a subtle crunch that balances the tender salmon.
• 2 tablespoons fresh parsley: Fresh herbs make everything brighter and more inviting.
• 1 clove garlic: Minced finely so no one bites into a raw garlic chunk.
• 1/2 cup breadcrumbs: These bind everything together. Use gluten free if needed without any issues.
• 2 large eggs: The glue that holds your salmon cakes together during cooking.
• 2 tablespoons mayonnaise: Adds richness and helps keep the cakes moist inside.
• 1 tablespoon Dijon mustard: Gives a subtle tang that cuts through the richness.
• 1 teaspoon Worcestershire sauce: The secret ingredient that adds depth and umami.
• Salt and pepper: Essential for bringing all the flavors together.
• 2 tablespoons oil: For getting that beautiful golden crust on the outside.

Instructions

Mix the salmon and vegetables:

In a large bowl combine the flaked salmon onion celery parsley and garlic until evenly distributed.

Make the binder mixture:

In a separate bowl whisk together the eggs mayonnaise Dijon Worcestershire salt and pepper until smooth.

Combine everything:

Pour the egg mixture over the salmon and add breadcrumbs. Stir gently until just combined.

Shape the patties:

Form the mixture into 8 small patties about 2 1/2 inches wide. Do not pack them too tightly.

Heat the pan:

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

Cook the salmon cakes:

Place patties in the skillet and cook for 3 to 4 minutes per side until golden brown and heated through.

Rest and serve:

Transfer to a paper towel lined plate. Serve warm with lemon wedges or your favorite sauce.

Save

These became my go to when friends drop by unexpectedly because I almost always have the ingredients. There is something so satisfying about turning simple pantry items into something that feels like a real meal.

Making Them Ahead

You can shape the patties up to 24 hours before cooking and store them between layers of parchment paper in the refrigerator. This actually helps them hold together better when you fry them.

Cooking Methods

While pan frying gives the best crust you can bake these at 400 degrees for 12 to 15 minutes flipping halfway through. The texture will be slightly less crispy but still delicious.

Serving Suggestions

These work as a main dish or as an appetizer at a party. They are wonderful with a simple green salad and some crusty bread.

• Try swapping parsley for fresh dill or chives
• Serve with tartar sauce or a lemon aioli
• Add a squeeze of fresh lemon right before eating

Save

Simple good food that brings people together is what cooking is all about. Hope these salmon cakes find their way into your regular rotation too.

Recipe FAQs

→ Can I use fresh salmon instead of canned?

Yes, you can use cooked fresh salmon. Simply cook and flake about 12 ounces of fresh salmon, then proceed with the recipe as written. The texture may be slightly different but equally delicious.

→ How do I keep the patties from falling apart?

Ensure the mixture is thoroughly combined and chilled for 15-30 minutes before shaping. Don't skip the breadcrumbs and eggs as they act as binders. When cooking, let them cook undisturbed for the full 3-4 minutes on each side to develop a crust.

→ Can I freeze these salmon cakes?

Absolutely. Shape the patties and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before cooking.

→ What sauces pair well with salmon cakes?

Classic tartar sauce, lemon aioli, or a simple dill cream sauce work beautifully. A squeeze of fresh lemon juice brightens the flavors, while a spicy remoulade adds a nice kick.

→ Can I bake these instead of frying?

Yes, place the patties on a greased baking sheet and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through. They won't be quite as crispy as fried, but still delicious with less oil.