Canned 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!
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 canned 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 ingredients you’ll need
The only ingredients absolutely needed for this recipe are canned salmon and eggs. The rest of the ingredients are very flexible. These are the basic ingredients you’ll need (the exact measurements are listed in the recipe card below):
Canned salmon: Use boneless skinless salmon, and drain it very well.
Eggs: I use large eggs in most of my recipes, this one included.
Lemon juice: Freshly squeezed has the best flavor.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
Diced onion: I’m lazy, so I use the food processor when chopping onions.
Chopped parsley: Cilantro is also very good in this recipe.
Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.
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.
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.
How to make canned salmon cakes
It’s a truly easy recipe. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Mix together drained canned salmon with eggs and various spices.
2. Drop mounds of the mixture into hot olive oil.
3. Fry the patties until golden, about three minutes per side.
How to serve these salmon cakes
They make a quick, easy meatless entree. I serve them for dinner with a dollop of homemade tartar sauce, keeping the sides very simple.
Reviews of this recipe
Pinterest reviewers seem to like this recipe. Here’s a link to their gorgeous photos. And here’s what they say:
- Really nice and super simple.
- Excellent recipe! I fried mine in butter in a cast-iron skillet so they came out browned beautifully. Tasted out of this world!
- I cook these like once a week now!
- This is a great recipe! It’s a keeper and so quick and easy. Just serve with a simple coleslaw and voila! dinner is served!
- This is now a go-to meal in our house.
Should I add flour or breadcrumbs?
No. In my experience, you don’t need a binder (such as flour or breadcrumbs or even almond flour) to hold these cakes together.
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.
What to do with leftovers?
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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- 2 (7.5 oz cans) wild salmon, skinless and boneless, well-drained and well-flaked
- 2 large eggs, lightly beaten
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced garlic
- 1/2 medium onion, finely diced
- 1/2 cup chopped Italian parsley
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil for frying
- Drain the salmon thoroughly. Flake it well with a fork, into tiny pieces.
- In a large bowl, combine the salmon, eggs, lemon juice, garlic, onion, parsley, mustard, salt, black pepper, and thyme.
- Mix well, making sure the mixture is smooth and uniform. You don't want large pieces of salmon in there.
- Brush the olive oil over a double-burner nonstick griddle (or two large nonstick skillets). Heat over medium-high heat, about 3 minutes.
- Using a 1/4-cup measuring cup per cake, transfer the salmon cakes to the griddle. Gently flatten.
- Cook until well-browned and crispy, about 3 minutes on each side, lowering heat to medium if griddle becomes too hot. Serve immediately.