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Home » Seafood Recipes » Salmon Cakes

Salmon Cakes

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Apr 30, 2025
83 Comments
4.99 from 102 votes

Jump to Recipe Review Recipe

These 30-minute salmon cakes are delicious, filling, and quick. 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 with the rest.

Ingredients and Variations

The ingredients needed for making salmon cakes.

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.
  • Minced garlic: If you don't have fresh garlic, use ½ teaspoon of garlic powder.
  • 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.

Mixing the ingredients.

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.

Flipping the patties.

Serve immediately. This is what they look like on the inside when done:

A bitten salmon cake.

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.

Mounds of salmon mixture on a baking sheet.

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.

Baked salmon cakes are served on a white plate.

5 stars rating. 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
Read more comments

Recipe Tips

  1. To prevent the salmon patties from falling apart, drain the salmon thoroughly, flake it well with a fork, use large eggs, and mix the ingredients thoroughly. You should also pack the mixture into the scoop - I press it down with a fork. It helps the cakes retain their shape.
  2. The mayonnaise adds flavor and moisture. I don't recommend skipping it.
  3. You don't need a binder (such as flour, breadcrumbs, or almond flour) to hold these patties together. There's no harm in adding 2-4 tablespoons, but it's not needed.
  4. Storage: You can keep these salmon cakes 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 delicious 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.

    Salmon cakes are served with mustard and broccoli.

    Recipe Card

    Salmon cakes are served on a white plate.
    4.99 from 102 votes
    Save this RecipeSaved! Rate this Recipe Print Recipe

    Salmon Cakes Recipe (Pan-Fried or Baked)

    These delicious salmon cakes are made with canned salmon and are perfect for an easy weeknight dinner. The leftovers are great for lunch the next day.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 4 servings
    Calories: 226kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    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℉).
      An oven set to 170°F.
    • Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.
      Flaking the salmon in a bowl.
    • Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.
      Adding more ingredients to the bowl.
    • Mix in the chopped parsley.
      Mixing the ingredients.

    To Pan-Fry:

    • Heat the olive oil over medium heat in a large 12-inch nonstick skillet for about 3 minutes.
      Oil in skillet.
    • 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.
      Measuring the salmon cakes with an ice cream scoop.
    • 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.
      Flipping the patties.

    To Bake:

    • Line a rimmed baking sheet with parchment paper. Preheat the oven to 400°F.
      Parchment-lined baking sheet.
    • 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. 
      Mounds of salmon mixture on a baking sheet.
    • Serve immediately.
      Baked salmon cakes are served on a white plate.

    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.
    • 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. You can also freeze these patties in a single layer in freezer bags for up to three months.

    Nutrition per Serving

    Serving: 2 patties | Calories: 226 kcal | Carbohydrates: 1 g | Protein: 14 g | Fat: 17 g | Saturated Fat: 3 g | Sodium: 317 mg

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    Comments

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      Recipe Rating




    1. Carla says

      April 27, 2025 at 6:51 pm

      5 stars
      I've made these a million times and love them. So easy! This last time I ran out of eggs and wondered if you can use a flax or chia egg instead? Anyone try that?

      Reply
      • Vered DeLeeuw says

        April 27, 2025 at 7:16 pm

        Hi Carla,
        I only made these with real eggs. Thank you very much for the review!

    2. Janie Spurlock says

      April 03, 2025 at 6:36 am

      4 stars
      Very good. I will be making these again.

      Reply
    3. Shirley D says

      March 28, 2025 at 5:54 pm

      5 stars
      The salmon patties were great! Also very easy to prepare.

      Reply
      • Vered DeLeeuw says

        March 28, 2025 at 6:57 pm

        Glad you liked them, Shirley! Thank you for the review.

    4. Amy Borrell says

      March 21, 2025 at 1:04 pm

      Does this make four servings meaning eight patties or is it just four patties total?

      Reply
      • Vered DeLeeuw says

        March 21, 2025 at 1:18 pm

        Hi Amy,
        It makes eight patties.

    5. Harriet says

      March 14, 2025 at 7:15 am

      5 stars
      Absolutely delicious! I also added just a touch of Panko after shaping the patties. Another wonderful recipe, Vered. Thank you.

      Reply
      • Vered DeLeeuw says

        March 14, 2025 at 9:31 am

        You're very welcome, Harriet! Thank you for taking the time to review my recipes. I appreciate it.

    6. Robin Cole says

      March 03, 2025 at 12:15 pm

      Used what had on hand.
      1 can salmon
      Mayo
      Egg
      Mustard
      SnP
      Garlic powder
      Basil
      Added 1/2 c fresh bread crumbs.
      Fried up nice.
      Thanks for the base recipe.

      Reply
      • Vered DeLeeuw says

        March 03, 2025 at 12:59 pm

        You're welcome, Robin!

    7. Vic says

      February 27, 2025 at 12:10 pm

      Can I use Egg Beaters substitute?

      Reply
      • Vered DeLeeuw says

        February 27, 2025 at 12:49 pm

        Hi Vic,
        I think so, but I haven't tested it.

    8. Julie slominski says

      February 27, 2025 at 7:32 am

      how do you get the bones out

      Reply
      • Vered DeLeeuw says

        February 27, 2025 at 9:32 am

        Hi Julie,
        You don't - you should buy boneless, skinless canned salmon.
        Having said that, I've made this recipe successfully with bone-in, skin-on canned salmon. Just make sure to mash it well into tiny flakes.

      • Julie slominski says

        February 27, 2025 at 4:24 pm

        thank you so much for getting back with I truly appreciate that

    9. Pat says

      February 26, 2025 at 2:33 pm

      5 stars
      Good recipe,but I added some Panko bread crumbs to give the batter more consistency. Came out very good.

      Reply
      • Vered DeLeeuw says

        February 26, 2025 at 2:47 pm

        Glad you liked it, Pat! Thanks for the review.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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