These 30-minute salmon cakes are made with canned salmon and a few pantry staples. They are perfect for an easy, flavorful weeknight meal!
Canned fish is one of the easiest ways to incorporate seafood into your diet. It's accessible, affordable, and can be kept in the pantry for a long time. I make these salmon cakes about once a week. They are easy to make and taste great, and I always have the basic ingredients on hand and can improvise with the rest.
Ingredients
The only mandatory ingredients are canned salmon and eggs. The remaining ingredients are flexible. See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Canned salmon: Use boneless, skinless salmon and drain it well.
- Mayonnaise: I prefer mayonnaise made with avocado oil.
- Mustard: I use Dijon mustard.
- Chopped parsley: Cilantro is a good substitute.
- Olive oil: For frying the patties. Sometimes, I fry the patties in ghee (clarified butter).
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Drain the salmon cans thoroughly. Place the salmon in a large bowl and flake it well with a fork into tiny pieces. Add the remaining ingredients (except for the oil) and mix well.
Use a 4-tablespoon ice cream scoop to scoop the mixture out of the bowl. Cook the patties until well-browned and crispy, about 3 minutes on each side.
Serve immediately. This is what they look like on the inside when done:
Variation: Baked Salmon Patties
To bake these patties, line a rimmed baking sheet with parchment paper. Measure ¼ cup per patty with a scoop, packing the mixture in. Place on the parchment and gently flatten. Spray the patties with olive oil and bake them for 10 minutes at 400°F. Flip, spray with more oil, and bake for 10 more minutes.
If you'd like to brown them, replace the parchment with foil and broil them in the middle of the oven for 2 minutes. Serve immediately.
In the photo below, you can see the baked version served with steamed broccoli and grainy mustard.
These are delicious! I have used this recipe many times. My go to for a nice lunch or dinner. They freeze well too. And the best part, so good for you!
Lisa Wells
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These are delicious! I have used this recipe many times. My go to for a nice lunch or dinner. They freeze well too. And the best part, so good for you! Five Tips for Keeping the Patties from Falling Apart
- Drain the salmon thoroughly.
- Flake it well with a fork, as shown in the photo below. It should be flaked into tiny, uniform pieces.
- Use large eggs.
- Mix the ingredients thoroughly.
- When frying them, pack the mixture into the scoop. I press it down with a fork. It helps the cakes retain their shape.
Recipe FAQs
Yes! Cook two 6-ounce salmon fillets using any of the following recipes: baked salmon, pan-fried salmon, or poached salmon. Let them cool, remove the skin (and any bones), and proceed with the recipe.
Surprisingly well, thanks to the egg and mayo. If the mixture feels too loose (varies by brand of canned salmon), add 2-4 tablespoons of almond flour (or breadcrumbs if you're not keeping it gluten-free and low-carb).
The mayonnaise adds flavor and moisture. I don't recommend skipping it.
Yes. It adds flavor, but the patties are delicious without it. The photo below shows a mixture made with no parsley or fresh garlic. Instead, I used a teaspoon of garlic powder and a tablespoon of Italian seasoning. 
Yes! Mix the ingredients up to 24 hours in advance. Cover the bowl tightly and refrigerate. Form the patties just before cooking. Chilling helps them firm up, so they're less likely to fall apart.
Serving Suggestions
Salmon cakes make a quick and easy meatless entree. I serve them with grainy mustard or a dollop of homemade tartar sauce or Greek yogurt dip (shown in the image below), keeping the sides simple.
I like to serve them with caprese salad, microwave cauliflower drizzled with olive oil and lemon juice, or broiled tomatoes. They are also delicious with a side of microwave asparagus, as shown in the photo below. Also on the plate: sriracha mayo for dipping both the patties and the asparagus.
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power, in a 350°F oven, or enjoy them cold straight out of the fridge. You can also freeze the cooled patties in a single layer in freezer bags for up to three months.
The first photo below shows the leftovers served with tomatoes, dill pickles, and Greek yogurt dip. The second one shows them served on top of a simple salad dressed with homemade vinaigrette.
Recipe Card
Salmon Cakes Recipe (Pan-Fried or Baked)
Video
Ingredients
- 2 6-ounce cans salmon - skinless and boneless
- 2 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh garlic - minced
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ cup parsley - chopped
- ¼ cup olive oil - for frying
Instructions
- Preheat the oven to the "keep warm" setting (170℉).
- Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.2 6-ounce cans salmon
- Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.2 large eggs, 2 tablespoons mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons fresh garlic, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon dried thyme
- Mix in the chopped parsley.½ cup parsley
To Pan-Fry:
- Heat the olive oil over medium heat in a large 12-inch nonstick skillet for about 3 minutes.¼ cup olive oil
- Using a 4-tablespoon ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture tightly into the scoop, pressing it down with a fork or the back of a spoon, then release it into the skillet and gently flatten.
- Cook the salmon patties until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep them warm while you cook the second batch. Serve immediately.
To Bake:
- Line a rimmed baking sheet with parchment paper. Preheat the oven to 400°F.
- Measure ¼ cup per patty with a scoop, packing the mixture in. Place the mounds on the parchment and gently flatten. Spray the patties with olive oil and bake them for 10 minutes. Flip, spray with more oil, and bake for 10 more minutes. If you'd like to brown them, replace the parchment with foil and broil them in the middle of the oven for 2 minutes.
- Serve immediately.
Notes
- To prevent the cakes from falling apart, drain the salmon thoroughly, flake it well, use large eggs, and mix the ingredients thoroughly.
- Different canned salmon products can have different textures. It's important to drain the salmon so that it's visibly dry - place it on paper towels to drain if needed. If, despite your efforts, you mix the ingredients and the mixture seems very liquid, add 2-4 tablespoons of breadcrumbs (regular or gluten-free) or (for a low-carb, grain-free version) almond flour.
- About half the olive oil will remain in the skillet. The nutrition info reflects that. But you need all of it to fry the patties properly.
- To use fresh salmon instead of canned, cook two 6-ounce salmon fillets using any of the following recipes: baked salmon, pan-fried salmon, or poached salmon. Let them cool, remove the skin (and any bones), and proceed with the recipe.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power, in a 350°F oven, or enjoy them cold straight out of the fridge. You can also freeze the cooled patties in a single layer in freezer bags for up to three months.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lorraine says
Wow - this tasted like something from a restaurant. Been eating salmon patties my entire life! Really these are fantastic!
Vered DeLeeuw says
I'm so glad you enjoyed them, Lorraine! Thank you so much for taking the time to leave a review.
Michelle says
Delicious!
Vered DeLeeuw says
Glad you liked them, Michelle! Thanks for the review.
Caroline says
Thank you for this recipe!
Vered DeLeeuw says
Glad you liked it, Caroline! Thanks for the review.
Maria Chiarino says
Best salmon cake recipe I’ve tried so far! Absolutely delicious!
Vered DeLeeuw says
I'm so glad to hear, Maria! Thank you very much for taking the time to leave a review.
JoAnn says
This was so good. I will definitely make it again. Thanks!
Vered DeLeeuw says
You're very welcome, JoAnn! I'm glad you enjoyed this recipe.
Xtine says
These were AMAZING!! And so easy. Without breadcrumbs which is a plus. Just one fewer ingredient I have to go buy.
I added some fresh dill instead of thyme and about 2 tablespoons of finely diced onion. I also used Greek yogurt instead of mayo. Such a healthy meal, and it tasted like it was harder than it was! Delish.
Vered DeLeeuw says
I'm so glad you enjoyed them, Christine! Many thanks for the review and for sharing your delicious tweaks.
Karen Teague says
Loved it! Thank you so much.
Vered DeLeeuw says
You're very welcome, Karen! Glad you enjoyed this recipe.
Mary Jo Belongea says
Delicious and so easy to make! I folded in 2 tablespoons of flax chia blend for extra nutrition. I served them with homemade tartar sauce, but will try the mayo/siracha sauce next as a condiment. I love this recipe and will make it again for sure. Thank you!
Vered DeLeeuw says
You're very welcome, Mary Jo! Glad you enjoyed this recipe.
Joan says
I have just made these for supper and for the 1st time but certainly not the last, they were delicious and held together very well. Came together very easily and I baked mine in the oven. They were perfect. The recipe for me made 7 plus a smaller one.
Vered DeLeeuw says
I'm so glad this was a success, Joan! Thank you very much for taking the time to write a review.