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.
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 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.
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.
Serve immediately. This is what they look like on the inside when done:
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.
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.
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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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! Recipe Tips
- 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.
- The mayonnaise adds flavor and moisture. I don't recommend skipping it.
- 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.
- 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.
Recipe Card
Salmon Cakes Recipe (Pan-Fried or Baked)
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℉).
- 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.
To Pan-Fry:
- 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 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.
- 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.
To Bake:
- Line a rimmed baking sheet with parchment paper. Preheat the oven to 400°F.
- 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.
- Serve immediately.
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
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Carla says
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?
Vered DeLeeuw says
Hi Carla,
I only made these with real eggs. Thank you very much for the review!
Janie Spurlock says
Very good. I will be making these again.
Shirley D says
The salmon patties were great! Also very easy to prepare.
Vered DeLeeuw says
Glad you liked them, Shirley! Thank you for the review.
Amy Borrell says
Does this make four servings meaning eight patties or is it just four patties total?
Vered DeLeeuw says
Hi Amy,
It makes eight patties.
Harriet says
Absolutely delicious! I also added just a touch of Panko after shaping the patties. Another wonderful recipe, Vered. Thank you.
Vered DeLeeuw says
You're very welcome, Harriet! Thank you for taking the time to review my recipes. I appreciate it.
Robin Cole says
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.
Vered DeLeeuw says
You're welcome, Robin!
Vic says
Can I use Egg Beaters substitute?
Vered DeLeeuw says
Hi Vic,
I think so, but I haven't tested it.
Julie slominski says
how do you get the bones out
Vered DeLeeuw says
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
thank you so much for getting back with I truly appreciate that
Pat says
Good recipe,but I added some Panko bread crumbs to give the batter more consistency. Came out very good.
Vered DeLeeuw says
Glad you liked it, Pat! Thanks for the review.