The skillet’s sizzling as I shape the last salmon cake, the aroma filling the air. Someone just snagged one off the plate, and I can’t blame them—these salmon cakes with canned salmon are hard to resist.
Perfect for nights when you’ve got 20 minutes and zero dinner plan, this recipe comes together quickly and uses pantry staples. Canned salmon cuts down on prep time, meaning you can skip a trip to the fish market without sacrificing flavor. It’s simple yet satisfying. Dinner is ready in no time!
Why You’ll Love This salmon cakes with canned salmon
- Quick & Easy: Whip these up in under 30 minutes, perfect for busy weeknights when you need a tasty meal fast.
- Bold Flavor: Each bite bursts with savory goodness, thanks to herbs and spices that elevate the humble canned fish.
- Crisp-Tender Texture: Enjoy that satisfying crunch outside while keeping the inside moist and flaky—so good!
- Versatile Meal: Pair it with salad, tuck it in a sandwich, or serve over rice for endless serving options.
- Realistic Limitations: It’s best fresh because freezing changes the texture; but leftovers are still great for lunch!
salmon cakes with canned salmon Ingredients
Canned Salmon Mixture:
- Canned salmon (2 cans) — use wild-caught for better flavor and quality.
- Bread crumbs (1 cup) — prefer plain for a neutral base; panko adds extra crunch.
- Large egg (1) — binds the mixture together, ensuring cakes hold their shape.
- Dijon mustard (1 tablespoon) — don’t skip; it elevates the flavor profile significantly.
- Lemon juice (1 tablespoon) — freshly squeezed is best for a bright taste; bottled works in a pinch.
- Old Bay seasoning (1 teaspoon) — a classic seasoning blend that adds depth to seafood dishes.
- Salt (1 teaspoon) — adjust to taste, but it enhances overall flavor balance.
- Black pepper (1/2 teaspoon) — freshly ground gives more aromatic spice than pre-ground.
- Fresh parsley (2 tablespoons) — chopped fresh makes the cakes vibrant and adds freshness.
Cooking Ingredients:
- Olive oil (2 tablespoons) — ideal for frying, but avocado oil is a great substitute.
*Full measurements in the recipe card below.*
How to Make salmon cakes with canned salmon
1. Prepare the Mixture: In a large bowl, combine the drained and flaked canned salmon, bread crumbs, beaten egg, Dijon mustard, lemon juice, Old Bay seasoning, salt, black pepper, and chopped parsley. Mix until well combined.
2. Form the Cakes: Shape the mixture into patties about 3 inches wide and 1 inch thick. You should get about 8 salmon cakes with canned salmon total.
3. Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering but not smoking — you’ll see a slight ripple in the oil.
4. Cook the Cakes: Carefully add half of the patties to the skillet. Cook for 4-5 minutes per side until golden brown and crispy — you’ll hear it go from a sizzle to a hiss when it’s time to flip.
5. Flip Carefully: When flipping the cakes, do it gently to prevent them from breaking apart. Don’t rush this step—if you do, they might fall apart or stick.
6. Repeat Cooking: Remove cooked patties from the skillet and place them on paper towels to drain excess oil. Repeat with remaining patties.
7. Serve Hot: Serve warm as an appetizer or main dish with your favorite dipping sauce or salad on the side for added freshness.
*Exact quantities in the recipe card below.*
How to Store salmon cakes with canned salmon
- Room Temperature: It’s best to eat salmon cakes with canned salmon right away, but if you need to leave them out, keep them covered for no more than 2 hours.
- Refrigerator: Store in an airtight container for up to 3 days. They’ll taste okay, but the crispy topping softens a bit in the fridge.
- Freezer: Wrap tightly in plastic wrap and then foil or place in a freezer-safe container. They’ll last up to 3 months; just know they might lose some texture when thawed.
- Reheating: Bake at 350°F for about 10 minutes or until they’re heated through and the edges are crispy again. Look for a golden-brown color to know they’re ready!
What to Serve with salmon cakes with canned salmon?
It’s rich enough to enjoy on its own, but a few sides can add freshness and balance to keep it light and delightful.
- Crisp Green Salad: The crunch provides a refreshing texture contrast that enhances each bite of this dish.
- Lemon Dill Sauce: This tangy sauce adds acidity that cuts through the richness, brightening the overall flavor.
- Roasted Asparagus: The slight char offers a textural difference and earthy flavor that complements the savory cakes.
- Coleslaw: A crunchy, vinegary slaw brings acidity and coolness, making for a balanced meal. Prep in under 10 minutes!
- Cucumber Salad: Try thinly sliced cucumbers with vinegar; their crispness contrasts well with the warmth of it.
- Quinoa Pilaf: The nutty grains provide a hearty base while keeping the dish light. Cook quinoa in about 15 minutes.
- Sliced Avocado: Creamy avocado adds healthy fats and color contrast, enriching each bite without overwhelming it.
- Pickled Vegetables: Their acidity provides a sharp balance to the rich flavors of this dish while adding vibrant colors.
salmon cakes with canned salmon Variations
Here’s how to play with this recipe for exciting variations.
- Spicy Kick: Add 1 teaspoon cayenne pepper with the other spices for a heat boost.
- Cheesy Delight: Mix in 1/2 cup shredded cheese before forming patties for a creamy texture.
- Herbed Twist: Substitute fresh parsley with 2 tablespoons chopped dill for a fresh flavor change.
- Crispy Crunch: Coat the formed cakes in an extra layer of breadcrumbs before frying for added crunch.
- Lemon Zest Upgrade: Add 1 tablespoon lemon zest to the mixture for an extra citrus punch.
- Veggie Boost: Fold in 1/2 cup finely diced bell peppers or green onions before shaping for added freshness.
Make Ahead Options for salmon cakes with canned salmon
I like to prep my salmon cakes with canned salmon a day ahead. I combine all the ingredients and shape them into patties, then store them in an airtight container in the fridge. This way, they’re ready to fry right before serving. You can make them up to 24 hours in advance, but I wouldn’t recommend freezing them as the texture changes when thawed. While the cakes hold up well, any dipping sauce should be made fresh since it tends to lose its flavor after a day. Just heat some olive oil in a skillet and cook the patties when you’re ready to eat. Enjoy your meal!
salmon cakes with canned salmon Recipe FAQs
Can I make salmon cakes with canned salmon ahead of time?
Yes, you can prepare the salmon mixture ahead of time and refrigerate it for up to 24 hours before cooking. Just be sure to cover it tightly to prevent any odors from other foods in the fridge. When you’re ready to cook, shape the patties and fry them as instructed. This is a great way to save time on busy days! Just remember, the fresher they are when cooked, the better they’ll taste.
Why did my salmon cakes with canned salmon fall apart?
If your salmon cakes are falling apart, it’s likely due to not enough binding ingredients or handling them too much. Ensure you’re using a good amount of breadcrumbs and a beaten egg to hold everything together. When forming patties, handle them gently and avoid overworking the mixture. If they’re still crumbly, try adding a bit more bread crumbs or an extra egg next time for better cohesion.
What can I substitute for Dijon mustard in this recipe?
If you don’t have Dijon mustard on hand, you can use yellow mustard as a substitute; however, be aware that it has a milder flavor. Another option is mixing equal parts of honey and vinegar to create a tangy dressing that can mimic Dijon’s acidity and sweetness. Just keep in mind that these substitutes might slightly alter the final taste of your salmon cakes.
How do I know when my salmon cakes are done cooking?
You’ll know your salmon cakes are done when they’re golden brown on both sides and feel firm to the touch. The internal temperature should reach at least 145°F (63°C) for safe consumption. A good tip is to flip them gently; if they stick to the pan, give them another minute before trying again! This ensures they’ll hold their shape while frying perfectly.
Final Thoughts on salmon cakes with canned salmon
Salmon cakes with canned salmon are a fantastic way to create a delicious meal in no time. With just a handful of ingredients and minimal prep, these cakes deliver incredible flavor thanks to the seasoned salmon, zesty lemon juice, and fresh parsley. They make for a quick weeknight dinner or a satisfying lunch option. If you’re looking for something that balances taste and convenience, this recipe is your answer. Give it a try, and let me know how yours turned out in the comments!
salmon cakes with canned salmon
Ingredients
Method
- In a large mixing bowl, combine the drained and flaked canned salmon, bread crumbs, beaten egg, Dijon mustard, lemon juice, Old Bay seasoning, salt, black pepper, and chopped parsley.
- Mix until all ingredients are well combined.
- Shape the salmon mixture into patties, about 2-3 inches in diameter.
- Heat olive oil in a frying pan over medium heat.
- Add the salmon patties to the pan and cook for about 4-5 minutes on each side, or until golden brown.
- Remove the salmon cakes from the pan and place them on a paper towel to drain excess oil.
- Serve warm with your favorite dipping sauce or a side salad.
