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    Home » Seafood Recipes » Salmon Cakes

    Salmon Cakes

    Last updated: Jan 20, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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 very flexible.

    Salmon cakes served on a white plate.

    I find that canned fish is one of the easiest ways to incorporate more seafood into my family's diet. It's accessible and affordable, and it keeps in the pantry for a long time.

    I make these tasty 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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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, 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.

    Instructions

    Making these salmon cakes is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • 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.
    • Add the remaining ingredients (except for the oil) and mix everything really well.
    • 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.
    A six-photo collage showing the steps for making salmon patties.

    Expert tip

    To ensure that the cakes don’t fall apart:

    • Drain the salmon REALLY well.
    • Flake it well with a fork.
    • Use large eggs.
    • Mix the ingredients thoroughly.

    Frequently asked questions

    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.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • 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? Try adding a pinch of cayenne to the mixture.
    • Cilantro works well as a substitution for parsley.

    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 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!

    Three salmon patties served on a white plate.

    Related recipes

    • Keto Crab Cakes
    • Canned Salmon Salad
    • Tuna Cakes
    • Chicken Patties

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Salmon Cakes.
    4.99 from 655 votes
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    Salmon Cakes

    These delicious salmon cakes make an easy weeknight dinner. The leftovers are perfect for lunch the next day.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: American
    Servings: 4 servings
    Calories: 226kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 2 (6 oz) cans salmon skinless and boneless
    • 2 large eggs
    • 2 tablespoons mayonnaise
    • 2 teaspoons Dijon mustard
    • 2 teaspoons minced fresh garlic
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon dried thyme
    • ½ cup chopped parsley
    • ¼ cup olive oil for frying

    INSTRUCTIONS

    • 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 12-inch nonstick skillet, for 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 it into the skillet and gently flatten.
    • Cook until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep warm while you cook the second batch.

    WATCH THE VIDEO:

    NOTES

    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.
    About half the olive oil will remain in the skillet, and the nutrition info reflects that. But you need all of it to properly fry the cakes.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our 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 our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 2patties | Calories: 226kcal | Carbohydrates: 1g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Sodium: 317mg
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    More Keto Seafood Recipes

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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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