Go Back

salmon cakes with canned salmon

Delicious and easy-to-make salmon cakes using canned salmon, perfect for a quick meal or appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, main dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Canned Salmon Mixture
  • 2 cans canned salmon drained and flaked
  • 1 cup bread crumbs preferably plain
  • 1 large egg beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
Cooking Ingredients
  • 2 tablespoons olive oil for frying

Method
 

Prepare the Salmon Mixture
  1. 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.
  2. Mix until all ingredients are well combined.
Form and Cook the Cakes
  1. Shape the salmon mixture into patties, about 2-3 inches in diameter.
  2. Heat olive oil in a frying pan over medium heat.
  3. Add the salmon patties to the pan and cook for about 4-5 minutes on each side, or until golden brown.
Serve
  1. Remove the salmon cakes from the pan and place them on a paper towel to drain excess oil.
  2. Serve warm with your favorite dipping sauce or a side salad.

Notes

These salmon cakes can be stored in the refrigerator for up to 2 days and reheated in the oven or skillet.