Easy Salmon Cakes (Print)

Golden, crispy salmon cakes made with canned salmon, vegetables, and seasonings. Quick weeknight meal.

# What You Need:

→ Seafood & Base

01 - 2 cans (6 oz each) salmon, drained and flaked, bones and skin removed if desired
02 - 1/2 cup breadcrumbs (use gluten-free if needed)

→ Vegetables & Aromatics

03 - 1/4 cup finely chopped onion
04 - 1/4 cup finely chopped celery
05 - 2 tablespoons finely chopped fresh parsley
06 - 1 clove garlic, minced

→ Binders & Seasonings

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 Make It:

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 fully incorporated and smooth.
03 - Add the egg mixture and breadcrumbs to the salmon mixture. Stir until just combined, being careful not to overmix which can result in dense cakes.
04 - Shape the mixture into 8 small patties, approximately 2 1/2 inches in diameter. Pack firmly but gently to hold shape without compacting.
05 - Heat the oil in a large skillet over medium heat until shimmering, approximately 2-3 minutes.
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.
07 - Transfer to a paper towel-lined plate to absorb excess oil. Serve warm with lemon wedges, tartar sauce, or aioli.

# Expert Advice:

01 -
  • Transforms humble pantry canned salmon into something restaurant worthy in under 30 minutes
  • The crispy golden exterior gives way to incredibly tender, flavorful centers that please even seafood skeptics
  • Makes enough for dinner tonight with leftovers that taste even better for lunch tomorrow
02 -
  • Chill the formed patties for 15 minutes before cooking if they feel too soft or sticky to handle
  • Letting the mixture rest for 10 minutes before forming patties helps the breadcrumbs fully absorb moisture
  • Do not crowd the pan or the cakes will steam instead of developing that crispy exterior we are after
03 -
  • Use a cookie scoop to portion the mixture for perfectly uniform cakes every time
  • Wet your hands slightly with cold water before forming patties to prevent sticking
  • Let the pan return to temperature between batches if cooking in multiple rounds

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