Salmon Cakes with Canned Salmon

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I’ve made a lot of quick weeknight meals, but these Salmon Cakes with Canned Salmon are one of those reliable recipes that checks all the boxes—simple, flavorful, budget-friendly, and surprisingly satisfying. Whether I’m looking for a fast dinner solution or prepping something protein-rich to go with a light salad, these cakes never fail. Using canned salmon makes it incredibly accessible, yet the final result tastes anything but basic.

They come together in less than 30 minutes, and I love how versatile they are. I can serve them with a dollop of tartar sauce, over a fresh bed of greens, or tucked into a sandwich bun for a quick lunch. The crispy golden crust on the outside and tender, flaky center make them a family favorite, and they’re also a great way to introduce seafood to picky eaters.

Why You’ll Love These Salmon Cakes with Canned Salmon

These salmon cakes are all about ease and flavor. With pantry staples and a can of salmon, you can whip up a batch with minimal prep. They’re high in protein, packed with omega-3s, and perfect for everything from a light lunch to a hearty dinner. They also freeze beautifully, making them ideal for meal prep. And because they’re made from canned salmon, they’re a budget-conscious choice that doesn’t compromise on taste.

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What Kind of Canned Salmon Should I Use?

I recommend using wild-caught canned salmon, preferably with the skin and bones included. Don’t worry—those bones are soft and packed with calcium, and they break down easily when mixed into the cake mixture. If you prefer a smoother texture or are new to canned salmon, opt for boneless and skinless varieties. Just make sure to drain the salmon well before using.

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Options for Substitutions

These salmon cakes are flexible and forgiving. Don’t have breadcrumbs? Use crushed crackers or panko. No fresh herbs? Dried ones will do. You can swap the mayo for Greek yogurt if you want a lighter option, or add finely diced bell peppers for extra texture and sweetness. If you’re gluten-free, just use your favorite GF breadcrumbs. You can even substitute the canned salmon with canned tuna or leftover cooked fish.

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Ingredients for These Salmon Cakes with Canned Salmon

• Canned Salmon – The star ingredient, providing protein, healthy fats, and deep flavor. Be sure to drain it well before mixing.
• Breadcrumbs – Helps bind everything together and gives the cakes structure. You can use regular, panko, or gluten-free breadcrumbs.
• Egg – Acts as the binder, holding all the ingredients together so the cakes don’t fall apart when frying.
• Mayonnaise – Adds moisture and a creamy richness to the salmon mixture.
• Dijon Mustard – Gives the cakes a sharp, tangy kick and enhances the flavor of the salmon.
• Fresh Parsley – Brings a pop of color and freshness that balances the richness of the salmon.
• Green Onions – Mild and slightly sweet, they add subtle texture and a gentle bite.
• Garlic Powder – Enhances the savory profile of the cakes without overpowering the salmon.
• Salt and Pepper – Simple seasonings that amplify all the other ingredients.
• Olive Oil (for frying) – Creates a golden, crispy crust while keeping the cakes moist inside.

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Step 1: Prep the Ingredients

Start by draining the canned salmon thoroughly. Remove any large bones if you prefer, although they’re completely edible. Finely chop the parsley and slice the green onions.

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Step 2: Mix the Base

In a large mixing bowl, combine the drained salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, parsley, green onions, garlic powder, salt, and pepper. Mix everything gently until well combined, being careful not to overwork the mixture.

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Step 3: Shape the Cakes

Form the mixture into equal-sized patties. You should get about 6 medium-sized cakes. Press them together firmly so they hold their shape but don’t compact them too tightly.

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Step 4: Chill the Patties

Place the formed patties on a plate or tray and refrigerate them for 15–20 minutes. This helps them firm up and hold their shape better during cooking.

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Step 5: Fry Until Golden

Heat olive oil in a large skillet over medium heat. Once hot, add the salmon cakes and cook for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan—work in batches if necessary.

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Step 6: Drain and Serve

Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil. Serve warm with lemon wedges, dipping sauce, or over a salad.

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How Long to Prepare the Salmon Cakes with Canned Salmon

Prep Time: The total prep time is around 20 minutes. This includes draining and flaking the salmon, chopping fresh herbs and onions, and mixing everything together. If you decide to chill the patties before cooking (which I recommend), add an extra 15–20 minutes.

Cook Time: Cooking each batch takes about 6–8 minutes total—roughly 3–4 minutes per side. Depending on the size of your skillet, you may need to cook in batches, adding another few minutes. In total, the cooking phase should take about 10–15 minutes.

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Tips for Perfect Salmon Cakes with Canned Salmon

• Drain the salmon thoroughly to avoid soggy cakes.
• Chill the patties before cooking so they hold together better.
• Don’t overmix the ingredients; keep the texture slightly chunky.
• Use a non-stick skillet or well-seasoned pan to prevent sticking.
• Flip carefully using a thin spatula to keep them intact.

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Watch Out for These Mistakes While Cooking

• Skipping the chilling step can lead to crumbly cakes.
• Using too much oil might make the cakes greasy instead of crisp.
• Cooking over high heat can burn the crust before the inside is warm.
• Underseasoning can result in bland cakes—taste and adjust as needed.
• Overcompacting the patties may make them dense instead of tender.

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What to Serve With Salmon Cakes with Canned Salmon?

1. Lemon-Dill Yogurt Sauce

A creamy and zesty sauce that complements the savory salmon.

2. Mixed Green Salad

Light and fresh, it balances the richness of the cakes.

3. Roasted Vegetables

Adds color, fiber, and flavor to your plate.

4. Herbed Quinoa or Rice

Hearty and neutral grains to turn the cakes into a full meal.

5. Pickled Cucumbers or Slaw

A tangy, crunchy side that adds contrast and brightness.

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Storage Instructions

Refrigerator: Store leftover salmon cakes in an airtight container for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F to restore crispiness.

Freezer: Place uncooked or cooked cakes on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. To reheat, cook straight from frozen or thaw overnight in the fridge first.

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Estimated Nutrition

(Per 1 medium patty, approximate)

• Calories: 210
• Protein: 17g
• Fat: 13g
• Saturated Fat: 2g
• Carbohydrates: 6g
• Fiber: 0.5g
• Sugar: 1g
• Sodium: 390mg

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Frequently Asked Questions

How do I keep my salmon cakes from falling apart?

Be sure to drain the salmon well and use the right amount of binder (egg and breadcrumbs). Chilling the patties also helps them hold their shape.

Can I bake these instead of frying?

Yes! Bake at 400°F for 15–18 minutes, flipping halfway through, until golden and cooked through.

Is it okay to use flavored canned salmon?

You can, but be mindful of the added seasonings. Plain canned salmon gives you more control over the flavor profile.

What’s the best dipping sauce for salmon cakes?

Tartar sauce, lemon-dill yogurt sauce, spicy aioli, or even sriracha mayo are all great pairings.

Can I make these ahead of time?

Absolutely. Prepare the mixture and form the patties a day ahead. Store them in the fridge, then cook when ready.

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Conclusion

Salmon Cakes with Canned Salmon are one of those meals that prove just how delicious and convenient cooking from pantry staples can be. With a crispy outside, a tender, flaky center, and bold savory flavor, they come together quickly yet taste like something you’d order at a seafood bistro. Whether you’re cooking for family, meal-prepping for the week, or whipping up a last-minute dinner, these salmon cakes are an easy, reliable, and satisfying choice.

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