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 flexible.
Canned fish is one of the easiest ways to incorporate more seafood into my family's diet. It's accessible, affordable, and can be kept in the pantry for a long time.
I make these delicious patties about once a week. They are easy to make, taste great, and - just as important - I always have the essential ingredients on hand and can improvise on the rest.
Jump to:
Ingredients
The only ingredients absolutely needed for this recipe are canned salmon and eggs. The remaining ingredients are 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 well.
- Eggs: I use large eggs in most of my recipes, this one included.
- 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.
- To season: Kosher salt, black pepper, and dried thyme.
- Chopped parsley: Cilantro is also excellent 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 for frying these patties.
- Like your food spicy? Add a pinch of cayenne to the mixture.
- In my experience, cilantro works well as a substitution for parsley.
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.
This is what they look like on the inside when done:
Expert Tip
There are a few steps you can take to make sure the cakes 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
As mentioned above, you should drain the canned salmon thoroughly, flake it well, use large eggs, and mix the ingredients thoroughly.
No. In my experience, you don't need a binder (such as flour, breadcrumbs, or almond flour) to hold these patties together.
Yes, you can. I also have a slightly different recipe for tuna patties if you'd like to try that.
Serving Suggestions
These salmon cakes make a quick and easy meatless entree. I serve them for dinner with a dollop of homemade tartar sauce, keeping the sides simple.
I like serving 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.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, 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. The leftovers are excellent - in fact, I often make extra patties to ensure I have some for the next day's lunch!
More Seafood Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Easy Salmon Cakes
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
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ cup parsley - chopped
- ¼ cup olive oil - for frying
Instructions
- Preheat your 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.
- 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 a 4-tablespoon 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 the 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.
Video
Notes
- To ensure the salmon cakes don’t fall apart, drain the salmon thoroughly, flake it well, use large eggs, and mix the ingredients thoroughly.
- 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 the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power, or enjoy them cold straight out of the fridge.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Nikki Melnyk
Hello!! I was wondering if Air Frying these would work?
Vered DeLeeuw
Hi Nikki,
I'm sorry - I don't own an air fryer, so I never tested that.
Marcheta Pearson
Love these salmon cakes! Best I have had!
Vered DeLeeuw
I'm so glad you enjoyed these salmon cakes, Marcheta! Thanks for the review.