Salmon Cakes: 30-Minute Canned Salmon Recipe

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These 30-minute salmon cakes are tasty and filling and incredibly easy to make. As long as you have canned salmon and eggs, you can whip them up anytime. The remaining ingredients are flexible.

Salmon cakes are served on a white plate.

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 on the rest.

Ingredients

The only mandatory ingredients are canned salmon and eggs. The remaining ingredients are flexible. The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.

Canned salmon: Make sure to use boneless, skinless salmon and drain it well.
Mayonnaise: I prefer mayonnaise made with avocado oil.
Mustard: I use Dijon mustard.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work in this recipe.
Chopped parsley: Cilantro is also delicious in this recipe.
Olive oil: Used for frying the patties.

Variations

If you don't have fresh garlic, use ½ teaspoon of garlic powder.
Sometimes, I use ghee instead of olive oil.
Like spicy food? Add a pinch of cayenne.
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 in a preheated 400°F oven. 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. The photos below show the patties on the baking sheet and fully baked on a plate.

Mounds of salmon mixture on a baking sheet. — Salmon patties on a baking sheet.

Baked salmon cakes are served on a white plate. — Baked salmon patties are served.

Instructions

Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe:

Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces. Thorough drying and mixing will help prevent the patties from falling apart. Add the remaining ingredients (except for the oil) and mix everything well.

Cook the patties in hot olive oil. I use a 4-tablespoon ice cream scoop to scoop the mixture out of the bowl. You should pack the mixture into the scoop - I press on it with a fork. It helps the cakes retain their shape. 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:

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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Recipe Tips

There are a few steps you can take to make sure the salmon patties don’t fall apart:

Drain the salmon thoroughly.
Flake it well with a fork. You want it in small pieces.
Use large eggs.
Mix the ingredients thoroughly.

Recipe FAQs

Why do you add mayo? Can I skip it?

The mayo adds flavor and moisture. I don't recommend skipping it. You can try sour cream if you prefer it to mayonnaise. Drain the liquid before using sour cream.

Should I add flour or breadcrumbs?

No. In my experience, you don't need a binder (such as flour, breadcrumbs, or almond flour) to hold these patties together.

Can I make this recipe with canned tuna?

Yes, you can. I also have a slightly different recipe for tuna patties if you'd like to try that.

Can I keep the leftovers?

Yes. 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, or enjoy them cold straight out of the fridge. I like them with Dijon mustard or sriracha mayo. You can also freeze these patties in a single layer in freezer bags for up to three months.

Serving Suggestions

Salmon cakes make a quick and easy meatless entree. I serve them for dinner with grainy mustard or a dollop of homemade tartar sauce, 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 excellent with a side of microwave asparagus. In the photo below, you can see a baked version of the patties served with steamed broccoli and grainy mustard.