The sizzling sound of salmon cakes with canned salmon fills the kitchen. A golden-brown crust forms while the aroma wafts through the air, tempting anyone nearby. They won’t last long—especially when they’re this tasty.
These savory delights are perfect for weeknights when you’ve got only 20 minutes and zero meal plan in mind. Using canned salmon not only cuts down on prep time but also makes them budget-friendly without sacrificing flavor. Whether you’re hosting a casual dinner or just need a quick bite, these cakes deliver satisfaction fast. Quick, easy, delicious!
Why You’ll Love This salmon cakes with canned salmon
- Super Easy Prep: Just mix, form, and fry — ready in 30 mins, perfect for busy weeknights.
- Flavor-Packed: Savory herbs and spices elevate the taste, making every bite a delicious surprise.
- Crisp-Tender Texture: Enjoy the satisfying crunch on the outside while keeping it soft and flaky inside.
- Versatile Serving Options: Pair it with salads, sauces, or as a sandwich — endless ways to enjoy it!
- Realistic Expectation: It freezes well for quick meals later, but reheating can make it a bit drier than fresh.
salmon cakes with canned salmon Ingredients
Main Ingredients:
- canned salmon (2 cans) — choose wild-caught for better flavor and quality.
- bread crumbs (1 cup) — use plain for a neutral base that allows other flavors to shine.
- large egg (1) — helps bind the cakes together, ensuring they hold their shape.
- small onion (1) — finely chop to distribute its sweetness throughout the cakes.
- fresh parsley (1 tablespoon) — adds a fresh, vibrant touch; can substitute with dill if desired.
- Dijon mustard (1 teaspoon) — don’t skip — it’s what makes the cakes flavorful and zesty.
- lemon juice (1 teaspoon) — freshly squeezed enhances taste; bottled lemon juice works in a pinch.
- garlic powder (1 teaspoon) — provides a savory depth; fresh garlic can be used instead if preferred.
- salt (1 teaspoon) — essential for balancing flavors; adjust based on dietary needs.
- black pepper (1/2 teaspoon) — adds warmth; feel free to use white pepper for a milder taste.
- olive oil (2 tablespoons) — ideal for frying; avocado oil is a good substitute.
*Full measurements in the recipe card below.*
How to Make salmon cakes with canned salmon
1. Mix Ingredients Together: In a large bowl, combine the drained and flaked canned salmon, bread crumbs, beaten egg, finely chopped onion, fresh parsley, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Stir until well mixed.
2. Form the Patties: Shape the mixture into 8 equal-sized patties. Aim for about 1/2 inch thick to ensure even cooking.
3. Heat the Oil: In a large skillet over medium heat, add 2 tablespoons of olive oil. Once the oil shimmers, it’s ready for frying.
4. Fry Salmon Cakes: Carefully place the patties in the skillet and cook for about 4-5 minutes on each side until golden brown and you hear that delightful sizzle indicating they’re cooking perfectly.
5. Watch Out Here: Don’t rush this step! If you flip too soon or crank up the heat, they might fall apart instead of forming a beautiful crust.
6. Drain Excess Oil: Once cooked through and golden brown on both sides (you’ll see a nice crispy exterior), transfer salmon cakes with canned salmon onto paper towels to absorb any excess oil.
7. Serve Warm: Enjoy your delicious salmon cakes warm as an appetizer or main dish — they’ll taste even better with your favorite dipping sauce! *Exact quantities in the recipe card below.*
How to Store salmon cakes with canned salmon
- Room Temperature: Don’t leave salmon cakes with canned salmon out for more than 2 hours. Store in an airtight container if you must.
- Refrigerator: Keep them in a sealed container and they’ll last about 3-4 days. The crispy texture might soften, so eat them sooner for the best experience.
- Freezer: Wrap individual cakes tightly in plastic wrap and then foil for up to 3 months. They freeze well, but the texture may change slightly after thawing.
- Reheating: Bake at 375°F for about 10-12 minutes until heated through and golden on the outside. You’ll know they’re ready when they smell delicious and sizzle a bit!
What to Serve with salmon cakes with canned salmon?
To balance the rich flavors of this dish, serve with lighter, fresher sides that add contrast and enhance the overall experience.
- Arugula Salad: The peppery greens provide a refreshing bite that balances the richness of it.
- Lemon-Dill Yogurt Sauce: The acidity from yogurt brightens each bite, making it feel less heavy.
- Coleslaw: Crunchy texture adds variety while the vinegar cuts through the richness effectively.
- Cucumber Salsa: A cool and crisp topping offers a delightful temperature contrast to warm cakes.
- Roasted Vegetables: Earthy flavors complement it well; roast for 25 minutes at 400°F for best results.
- Quinoa Pilaf: Light and nutty, it provides a satisfying texture difference without overwhelming flavors; prep in 15 minutes.
- Tomato Gazpacho: Serve chilled for a refreshing contrast that enhances the savory elements of it.
- Sweet Potato Fries: Their sweetness offsets the savory notes while adding an appealing color contrast to your plate.
salmon cakes with canned salmon Variations
Here’s how to play with this recipe by adding different flavors and textures.
- Spicy Kick: Add 1 teaspoon of cayenne pepper with the other spices for a spicy twist.
- Herb Garden: Mix in 2 tablespoons of fresh dill when combining all ingredients for a fresh, herbal flavor.
- Crispy Crunch: Substitute half the bread crumbs with crushed crackers for an extra crunchy texture.
- Lemon Zing: Increase lemon juice to 2 teaspoons for a brighter, zestier taste that pops!
- Cheesy Delight: Fold in 1/4 cup of shredded cheese before frying for a melty surprise in each bite.
- Smoky Flavor: Add 1 teaspoon of smoked paprika with the other spices to elevate the flavor profile.
- Mediterranean Flair: Incorporate 1 tablespoon of finely chopped olives with the onion for a salty, briny touch.
Make Ahead Options for salmon cakes with canned salmon
I love making salmon cakes with canned salmon ahead of time for easy meal prep. You can mix all the ingredients and form the patties up to 24 hours in advance. Just store them in an airtight container or a covered dish in the fridge. I find that the flavors deepen overnight, which is a bonus! However, don’t fry them until you’re ready to serve; cooking them fresh gives that crispy texture we all love. If you have leftover salmon cakes, they hold up well for about 2 days in the fridge, but I wouldn’t recommend freezing them as they can get mushy when thawed. Enjoy your cooking!
salmon cakes with canned salmon Recipe FAQs
Can I make salmon cakes with canned salmon ahead of time?
Yes, you can prepare the mixture for salmon cakes with canned salmon in advance. Just cover the formed patties with plastic wrap and refrigerate them for up to 24 hours before cooking. This allows the flavors to meld beautifully. When you’re ready to cook, simply heat your olive oil and fry them as instructed. Just be sure to check that they’re heated through when you cook them.
What can I substitute for bread crumbs in this recipe?
If you don’t have bread crumbs on hand, you can substitute crushed crackers or even oats for a different texture. Keep in mind that using crushed crackers may add a bit more saltiness, so adjust your seasonings accordingly. For a gluten-free option, try almond flour or gluten-free bread crumbs. Always ensure your substitution doesn’t affect the moisture balance in the mixture.
Why did my salmon cakes turn out mushy?
Mushy salmon cakes often result from too much moisture in the mixture or not enough binding agent like egg. Make sure you’re draining your canned salmon well and measuring ingredients accurately. The mixture should hold together but still be moist enough to form patties. If they feel loose, consider adding a little extra bread crumbs until they firm up before cooking.
How do I know when my salmon cakes are done cooking?
Your salmon cakes are done when they’ve developed a golden brown crust on both sides and feel firm to the touch. If you gently press down on one and it holds its shape without falling apart, they’re ready! Aim for about 4-5 minutes per side over medium heat for perfect results every time. Don’t skip draining them on paper towels after cooking to keep them crispy!
Final Thoughts on salmon cakes with canned salmon
Salmon cakes with canned salmon are a fantastic way to transform pantry staples into a satisfying meal in no time. With just a few simple ingredients, you can whip up these tasty cakes that pack a punch of flavor thanks to the combination of Dijon mustard and fresh lemon juice. It’s a great option for those busy weeknights when you want something quick yet satisfying. If you give this recipe a try, I’d love to hear how yours turned out in the comments!
salmon cakes with canned salmon
Ingredients
Method
- In a mixing bowl, combine the flaked canned salmon, bread crumbs, beaten egg, chopped onion, parsley, Dijon mustard, lemon juice, garlic powder, salt, and black pepper.
- Mix well until all ingredients are thoroughly combined.
- Using your hands, form the mixture into patties, about 2 inches in diameter.
- Place the formed patties on a plate.
- Heat olive oil in a frying pan over medium heat.
- Add the salmon cakes to the pan, cooking in batches if necessary.
- Cook for about 4-5 minutes on each side, or until golden brown and crispy.
- Remove the salmon cakes from the pan and drain on paper towels.
- Serve warm with your favorite dipping sauce or a side salad.
