Easy Salmon Cakes with Canned Salmon

The kitchen was already closed for the night when my neighbor Sarah knocked on the door with two cans of salmon and a story about her mother's Friday night tradition. Those golden cakes sizzling in my skillet became an instant revelation, transforming something I'd only seen in sandwich form into crispy, tender patties that disappeared in minutes. Now they are my go-to when I want something that feels special but comes together faster than takeout.

Last Tuesday, my teenage son who usually greets dinner with a suspicious stare actually asked if there were leftovers for his lunch the next day. That is the kind of victory that makes these salmon cakes worth their weight in gold for busy weeknights.

Ingredients

• 2 cans salmon: Canned salmon is the secret weapon here, already cooked and packed with flavor plus those soft edible bones that add calcium
• 1/4 cup onion and celery: Finely chopped so they distribute evenly and cook through without staying crunchy
• 2 tablespoons fresh parsley: Adds bright color and fresh flavor that cuts through the richness
• 1 clove garlic: Minced finely so it disperses throughout the cakes
• 1/2 cup breadcrumbs: The essential binder that holds everything together, use gluten-free if needed
• 2 large eggs: The glue that keeps the patties from falling apart in the pan
• 2 tablespoons mayonnaise: Adds richness and helps create that tender interior texture
• 1 tablespoon Dijon mustard: Provides a sharp contrast to the mild salmon
• 1 teaspoon Worcestershire sauce: The umami bomb that makes these taste restaurant quality
• 2 tablespoons oil: Just enough to get that gorgeous golden crust without deep frying

Instructions

Mix the salmon and vegetables:

Combine the flaked salmon with the onion, celery, parsley, and garlic in a large bowl, breaking up any large salmon pieces so everything distributes evenly

Whisk the wet ingredients:

In a separate bowl, beat the eggs with the mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth and well combined

Combine everything:

Pour the egg mixture over the salmon and add the breadcrumbs, stirring gently just until the mixture holds together when pressed

Form the patties:

Scoop about 1/3 cup portions and shape them into eight 2 1/2 inch patties, pressing firmly but not compacting them too tightly

Get the pan ready:

Heat the oil in a large skillet over medium heat until it shimmers and a drop of water sizzles immediately

Rest and serve:

Transfer the cooked cakes to a paper towel lined plate for a minute before serving warm with lemon wedges or your favorite sauce

Save

My friend who claims to hate fish ate three of these at a potluck before asking what kind of meat they were made from. There is something magical about how the crispy exterior and soft interior create such an addictive bite.

Getting The Right Texture

The mixture should feel moist and slightly sticky but still hold its shape when you form a patty. If it is too wet, add another tablespoon of breadcrumbs. If it is too dry and crumbly, mix in another teaspoon of mayonnaise.

Make Ahead Magic

You can shape the patties up to 24 hours in advance and store them between sheets of parchment paper in the refrigerator. This actually helps them firm up and hold their shape even better when you cook them.

Serving Ideas That Work

These salmon cakes shine alongside a crisp green salad with vinaigrette, or nestle them into a brioche bun for an elevated fish sandwich experience. They also make incredible appetizers topped with a dollop of herbed sour cream.

• Try them for brunch with poached eggs and hollandaise
• Crumble leftovers over scrambled eggs the next morning
• Freeze uncooked patties for up to 3 months, cook from frozen adding 2 minutes per side

Save

These salmon cakes have become the kind of recipe I make without even thinking, the one that never fails to make everyone happy around the table.

Common Recipe Questions

→ Can I use fresh salmon instead of canned?

Yes, you can substitute fresh cooked salmon. Use approximately 12 ounces cooked, flaked salmon. Poach, bake, or grill the fresh salmon first, then flake and use exactly as you would the canned variety in this preparation.

→ How do I keep the salmon cakes from falling apart?

Ensure your mixture isn't too wet by draining the canned salmon thoroughly. Don't skip the chilling step if your kitchen is warm - refrigerate the formed patties for 15-30 minutes before frying. The breadcrumbs and eggs should bind everything together properly when mixed just until combined.

→ Can I bake these instead of frying?

Absolutely. Place formed patties on a baking sheet lined with parchment paper, brush lightly with oil, and bake at 400°F for 12-15 minutes, flipping halfway through. They won't be quite as crispy as fried, but still delicious and lighter.

→ What goes well with salmon cakes?

Serve with lemon wedges, tartar sauce, or homemade aioli. Side dishes like roasted vegetables, green salads, or simple steamed asparagus complement beautifully. They also work great on buns as salmon burgers or atop mixed greens for a lighter meal.

→ How long can I store the uncooked mixture?

You can store the uncooked salmon mixture in the refrigerator for up to 24 hours before forming and cooking. For best results, shape the patties and layer them between parchment paper in an airtight container. The formed patties can be refrigerated for up to 24 hours before frying.

→ Can I freeze salmon cakes?

Yes, freeze uncooked patties by arranging them on a baking sheet until firm, then transfer to freezer bags with parchment between layers. They'll keep for up to 3 months. Thaw overnight in the refrigerator before cooking, or add a few extra minutes to cooking time if cooking from frozen.