These crispy salmon cakes are tasty and filling and incredibly easy to make. They're ready in just 30 minutes!
As long as you have canned salmon and eggs, you can whip them up anytime. The remaining ingredients are very flexible.
I find that canned fish is one of the easiest ways to incorporate more seafood into my family's diet. It's accessible, affordable, and it keeps in the pantry for a long time.
I make these tasty salmon cakes about once a week. They are very easy to make, they taste great, and - just as important - I always have the basic ingredients on hand and can improvise on the rest.
The only ingredients absolutely needed for this recipe are canned salmon and eggs. The remaining ingredients are very flexible. Here's an overview of what you'll need - the exact measurements are listed in the recipe card below.
Canned salmon: Make sure to use boneless skinless salmon, and drain it very well.
Eggs: I use large eggs in most of my recipes, this one included.
Mayonnaise: I prefer mayonnaise made with avocado oil.
Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work in this recipe.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the patties could end up too salty.
Dried thyme: Make sure it's fresh - a stale spice can easily ruin a dish.
Chopped parsley: Cilantro is also very good in this recipe.
Olive oil for frying: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
Making these salmon cakes is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to preheat your oven to the "keep warm" setting. You'll keep the first batch of cooked patties in the warm oven as you cook the second batch.
Now, drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork, into tiny pieces. Both the thorough drying and thorough mixing will help prevent the patties from falling apart.
Add the remaining ingredients (except for the oil) and mix everything really well.
Cook the patties in hot olive oil. I use an 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.
To ensure that the cakes don’t fall apart:
- Drain the salmon REALLY well.
- Flake it well with a fork.
- Use large eggs.
- Mix the ingredients thoroughly.
Frequently asked questions
To ensure that the cakes don't fall apart, drain the salmon REALLY well and flake it well, use large eggs, and mix the ingredients thoroughly.
No. In my experience, you don't need a binder (such as flour or breadcrumbs or even almond flour) to hold these patties together.
Yes, you can. I also have a slightly different recipe for tuna cakes if you'd like to try that.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- If you don't have fresh garlic, use ½ teaspoon garlic powder.
- Sometimes I use ghee instead of olive oil for frying these patties.
- Like your food spicy? Try adding a pinch of cayenne to the mixture.
- Cilantro works well as a substitution for parsley.
Salmon patties make a quick and easy meatless entree. I serve them for dinner with a dollop of homemade tartar sauce, keeping the sides very simple.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave on 50% power, or enjoy them cold straight out of the fridge.
I like them with Dijon mustard. In fact, I often make extra patties just to ensure I have some yummy leftovers for the next day's lunch!
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Easy Salmon Cakes
- 2 (6 oz) cans salmon skinless and boneless
- 2 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons minced fresh garlic
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ cup chopped parsley
- ¼ cup olive oil for frying
- Preheat your oven to the "keep warm" setting.
- Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.
- Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.
- Mix in the chopped parsley.
- Heat the olive oil over medium heat in a large 12-inch nonstick skillet, for about 3 minutes.
- Using an ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture into the scoop, then release it into the skillet and gently flatten.
- Cook until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep warm while you cook the second batch.