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 crispy 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.
Mayonnaise: I prefer mayonnaise made with avocado oil over other types of mayonnaise.
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.
How to make salmon cakes
It’s a truly easy recipe. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. 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.
2. 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.
3. Add the remaining ingredients (except for the oil) and mix everything really well.
4. Cook the cakes 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 patties retain their shape. Cook the patties until well-browned and crispy, about 3 minutes on each 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 the salmon cakes 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 patties 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 leftovers of these salmon cakes 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 (6 oz) cans salmon skinless and boneless
- 2 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup chopped parsley
- 1/4 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 nonstick skillet, 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 into the skillet and gently flatten.
- Cook until well-browned and crispy, about 3 minutes on each side. Place in the oven to keep warm while you cook the second batch.