Salmon Cakes

Ingredients

The only ingredients absolutely needed for this recipe are canned salmon and eggs. The remaining ingredients are very 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 very well.

Eggs: I use large eggs in most of my recipes, this one included.

Mayonnaise: I prefer mayonnaise made with avocado oil.

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 by half, 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.

The ingredients needed for making salmon cakes.

Salmon Cakes Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

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.
Now, 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. (Photo 1).
Add the remaining ingredients (except for the oil) and mix everything really well. (photos 2-3).
Cook the patties 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 cakes retain their shape. Cook the patties until well-browned and crispy, about 3 minutes on each side. (Photos 4-6).

A six-photo collage showing the steps for making salmon patties.

Recipe FAQs

How do you keep salmon patties from falling apart?

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.

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 patties together.

Can I make this recipe with canned tuna?

Yes, you can. I also have a slightly different recipe for tuna cakes if you'd like to try that.

Serving Suggestions

Salmon patties make a quick and easy meatless entree. I serve them for dinner with a dollop of homemade tartar sauce, keeping the sides very simple.

I like to serve them with caprese salad, with microwave cauliflower drizzled with olive oil and lemon juice, or with broiled tomatoes. They are also good 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. In fact, I often make extra patties just to ensure I have some yummy leftovers for the next day's lunch!