Easy Salmon Cakes with Canned Salmon (Printable)
Golden crispy salmon cakes with tender flaked fish, ready in 25 minutes using pantry staples.
# What You'll Need:
→ Seafood
01 - 2 cans (6 oz each) salmon, drained and flaked, bones and skin removed if desired
→ Vegetables & Aromatics
02 - 1/4 cup finely chopped onion
03 - 1/4 cup finely chopped celery
04 - 2 tablespoons finely chopped fresh parsley
05 - 1 clove garlic, minced
→ Binders & Fillers
06 - 1/2 cup breadcrumbs, use gluten-free if needed
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.
02 - In a separate bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper.
03 - Add the egg mixture and breadcrumbs to the salmon mixture. Stir until just combined.
04 - Form the mixture into 8 small patties, about 2 1/2 inches wide.
05 - Heat the oil in a large skillet over medium heat.
06 - Place the salmon cakes in the skillet and cook for 3-4 minutes per side, until golden brown and heated through.
07 - Transfer to a paper towel-lined plate. Serve warm with lemon wedges or your favorite sauce.
# Expert Hacks:
01 -
- These come together in under 30 minutes with pantry staples you probably already have
- The crispy exterior gives way to incredibly moist, flavorful centers that even seafood skeptics love
02 -
- Do not skip the chilling time if the mixture feels too soft to work with, 15 minutes in the refrigerator makes all the difference
- Resist the urge to press down on the patties while they cook, this squeezes out the moisture that keeps them tender inside
03 -
- Use fresh breadcrumbs instead of dried for a lighter, more tender texture
- Let the patties rest for 5 minutes after cooking to allow the interior to finish setting up