Salmon Cakes Recipe (Pan-Fried or Baked)
These delicious salmon cakes are made with canned salmon and are perfect for an easy weeknight dinner. The leftovers are great for lunch the next day!
Servings 4 servings
Calories 226kcal
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.2 6-ounce cans salmon
- Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.2 large eggs, 2 tablespoons mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons fresh garlic, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon dried thyme
- Mix in the chopped parsley.½ cup parsley
To Pan-Fry:
- Heat the olive oil over medium heat in a large 12-inch nonstick skillet for about 3 minutes.¼ cup olive oil
- 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.
Video
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- To prevent the cakes from falling apart, drain the salmon thoroughly, flake it well, use large eggs, and mix the ingredients thoroughly.
- Canned salmon products can vary in texture. It's important to drain the salmon so it's visibly dry. Place it on paper towels 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.
- To use fresh salmon instead of canned, cook two 6-ounce salmon fillets using any of the following recipes: baked salmon, pan-fried salmon, or poached salmon. Let them cool, remove the skin (and any bones), and proceed with the recipe.
- 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, in a 350°F oven, or enjoy them cold straight out of the fridge. You can also freeze the cooled patties in a single layer in freezer bags for up to three months.
Nutrition
Serving: 2patties | Calories: 226kcal | Carbohydrates: 1g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Sodium: 317mg
