Easy Salmon Cakes with Canned Salmon Recipe

Published: September 28, 2025

by Clara Harper

Why You'll Love This Recipe

This recipe is super simple and requires minimal prep time while delivering maximum flavor.
These golden beauties look fantastic on your plate, making them perfect for impressing guests.
Versatile enough to serve as an appetizer or a main course, they work well at any gathering.
Your family will love them, and you’ll love how easy they are to make!

I remember serving these to my friends once; they devoured them faster than I could plate them!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Canned Salmon: Choose high-quality canned salmon for the best flavor; it should be skinless and boneless if possible.
Breadcrumbs: Use plain or seasoned breadcrumbs for added texture; panko works great if you prefer extra crunch.
Eggs: Eggs help bind the mixture together; use large eggs for optimal results.
Dijon Mustard: A teaspoon adds a zesty kick; opt for whole grain if you like added texture.
Green Onions: Freshly chopped green onions add color and sweetness; try adding red onion for a bolder flavor.
Parsley: Fresh parsley brightens up the flavors; dried parsley can work in a pinch but fresh is best.
Lemon Zest: A touch of lemon zest gives a refreshing brightness to the cakes.
Salt and Pepper: Essential seasonings that enhance all other flavors—adjust according to taste!
Oil for frying: Use olive oil or vegetable oil for frying; ensure it’s hot before adding the patties.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Ingredients: Start by gathering all your ingredients on the counter. Open those cans of salmon like it’s Christmas morning—let’s get excited!

Mix the Base: In a large bowl, combine drained canned salmon (give it some love by flaking it apart), breadcrumbs, eggs, Dijon mustard, green onions, parsley, salt, pepper, and lemon zest. Mix until everything is well combined!

Scoop It Out: Using your hands or an ice cream scoop (because who doesn’t want ice cream tools in savory cooking?), form the mixture into patties about 2 inches wide.

Heat Up the Pan: Heat about two tablespoons of oil in a non-stick skillet over medium heat. Wait until it’s shimmering—this means it’s ready for action!

Fry Those Cakes: Carefully place the patties into the hot oil without crowding the pan. Cook until golden brown on both sides (about 3-4 minutes each side) and let that delicious aroma fill your kitchen!

Savor & Serve: Once cooked through and beautifully browned, transfer them onto paper towels to absorb excess grease. Serve warm with your favorite dipping sauce or enjoy them plain—either way is tasty!

These scrumptious salmon cakes bring together simplicity and satisfaction in every bite. Enjoy cooking!

You Must Know

Salmon cakes with canned salmon are not only quick and easy but also a delightful way to enjoy seafood.
The crispy exterior and tender interior provide a satisfying bite.
Plus, they’re family-friendly and perfect for meal prepping or last-minute dinners.

Perfecting the Cooking Process

Start by mixing all your ingredients well to ensure even flavor distribution. Then, form uniform patties to cook evenly. Heat oil in a skillet before adding the cakes for that golden crust.

Add Your Touch

Feel free to swap canned salmon for tuna or add fresh herbs like dill or parsley. You can also spice things up with a dash of hot sauce or lemon zest for extra zing.

Storing & Reheating

Store leftover salmon cakes in an airtight container in the fridge for up to three days. To reheat, place them on a skillet over medium heat until warm and crispy again.

Chef's Helpful Tips

When forming your patties, make sure they aren’t too thick; this helps them cook evenly.
Use chilled salmon to help your mixture hold together better while frying.
Don’t be shy with seasoning; it enhances the flavors significantly!

I remember the first time I made these salmon cakes with canned salmon—my family devoured them within minutes and begged for more. It was heartwarming to see everyone enjoying a dish I whipped up so easily!

FAQ

Can I use fresh salmon instead of canned?

Absolutely! Just cook and flake the fresh salmon before mixing it in.

How do I know when the salmon cakes are done?

Look for a golden-brown color on both sides; they should feel firm yet tender.

Can I freeze my salmon cakes?

Yes, freeze them un-cooked between layers of parchment paper for easy meal prep!

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