The oil in the pan shimmers as I drop in the salmon cakes with canned salmon, their edges sizzling to a perfect golden brown. Just minutes later, they’re plated and ready to devour, but it’s hard to resist sneaking a bite first.
These savory cakes are perfect for those nights when you’ve got barely 30 minutes and no dinner plan. With canned salmon as the star ingredient, there’s no need to fuss over fillets or long cooking times. Plus, you can whip them up with just a handful of pantry staples (hello, last-minute meal!). Quick and satisfying!
Why You’ll Love This salmon cakes with canned salmon
- Super Easy Prep: Just mix ingredients and fry — perfect for a quick weeknight dinner or last-minute gathering.
- Bursting with Flavor: Savory herbs and spices bring out the best in canned salmon, making every bite deliciously satisfying.
- Crisp-Tender Texture: The outside gets a perfect golden crisp while the inside remains tender and moist — pure comfort food bliss.
- Endless Versatility: Great on its own or served with sauces, salads, and sides — customize to fit any meal or occasion!
- Surprising Benefit: Packed with protein and omega-3s, it’s a healthy choice — but be mindful of sodium if you’re watching your salt intake.
salmon cakes with canned salmon Ingredients
Canned Salmon Mixture:
- Canned Salmon (2 cans canned salmon (drained and flaked)) — make sure to drain well for the best texture.
- Bread Crumbs (1 cup bread crumbs (preferably panko)) — panko gives a great crunch; regular breadcrumbs can be used as a substitute.
- Egg (1 large egg (beaten)) — binds the mixture together, ensuring your cakes hold their shape.
- Dijon Mustard (1 tablespoon Dijon mustard) — adds a tangy flavor that enhances the overall taste.
- Lemon Juice (1 tablespoon lemon juice (freshly squeezed)) — fresh juice brightens the flavor; bottled can work in a pinch.
- Old Bay Seasoning (1 teaspoon Old Bay seasoning) — don’t skip this classic blend for that signature seafood taste.
- Fresh Parsley (1 tablespoon fresh parsley (chopped)) — adds freshness and color; dried parsley is an acceptable substitute if needed.
- Green Onion (1 tablespoon green onion (chopped)) — brings a mild onion flavor; feel free to use shallots as an alternative.
- Salt (1 teaspoon salt) — enhances all flavors, so adjust according to taste preference.
- Black Pepper (1/2 teaspoon black pepper) — freshly ground gives better flavor than pre-ground.
Cooking Ingredients:
- Olive Oil (2 tablespoons olive oil (for frying)) — essential for crispy, golden-brown cakes.
*Full measurements in the recipe card below.*
How to Make salmon cakes with canned salmon
1. Mix Ingredients: In a large bowl, combine the canned salmon, bread crumbs, beaten egg, Dijon mustard, lemon juice, Old Bay seasoning, parsley, green onion, salt, and black pepper until well blended.
2. Form Patties: Shape the mixture into small patties about 2-3 inches in diameter. You’ll want them to be uniform for even cooking.
3. Heat Oil: In a skillet over medium heat, add the olive oil. Allow it to heat for about 2 minutes until shimmering but not smoking.
4. Cook Cakes: Add the salmon cakes with canned salmon to the skillet in batches. Cook for 4-5 minutes on each side until golden brown and crispy — they should release easily when ready.
5. Watch Out: Don’t rush this step — if you flip too early or too late, they might fall apart or burn!
6. Drain Excess Oil: Once cooked through and crispy on both sides, transfer the patties to a paper towel-lined plate to drain excess oil.
7. Serve Warm: Serve your delicious salmon cakes warm with your favorite dipping sauce or salad on the side for a tasty meal.
*Exact quantities in the recipe card below.*
How to Store salmon cakes with canned salmon
- Room Temperature: It’s best to eat salmon cakes with canned salmon right away; they shouldn’t sit out for more than 2 hours.
- Refrigerator: Store in an airtight container for up to 3 days. The texture might soften a bit, but they’re still tasty.
- Freezer: Wrap tightly in plastic wrap or foil, then place in a freezer bag for up to 2 months. They’ll lose some crunch when thawed.
- Reheating: Bake at 375°F for about 10-15 minutes until heated through and crispy on the outside again. Look for a nice golden color!
What to Serve with salmon cakes with canned salmon?
It’s a light dish that can benefit from sides that add contrast or balance, keeping each bite exciting.
- Tartar Sauce: The acidity cuts through the richness, enhancing flavors. Try making it fresh for a zingy kick.
- Coleslaw: Crunchy texture and tanginess provide a refreshing contrast. A quick mix of cabbage and dressing takes just 10 minutes.
- Lemon Wedges: Squeeze fresh lemon juice over it to brighten the flavors and add acidity without any extra prep time.
- Avocado Salad: Creamy avocado adds richness while providing a cooling effect; try adding lime for extra zing.
- Pickled Vegetables: Their tangy crunch complements the softness of this dish, creating a satisfying texture difference.
- Quinoa Pilaf: Nutty quinoa adds heartiness and color contrast; prepare in about 20 minutes for an easy side.
- Roasted Asparagus: This warm veggie brings earthy flavors and pairs beautifully with the salmon cakes’ texture; roast for 15 minutes.
salmon cakes with canned salmon Variations
Here’s how to play with this recipe and customize it to your taste.
- Spicy Kick: Add 1 teaspoon cayenne pepper with the other spices for a spicy twist.
- Herb Delight: Mix in 1 tablespoon fresh dill when adding parsley for an aromatic flavor boost.
- Cheesy Goodness: Fold in 1/2 cup shredded cheddar cheese before forming the cakes for a rich, cheesy surprise.
- Lemon Zest: Grate 1 teaspoon lemon zest into the mixture for extra brightness and freshness.
- Crunch Factor: Top each cake with additional panko breadcrumbs before frying for an extra crispy texture.
- Gluten-Free Option: Substitute regular bread crumbs with gluten-free panko for a gluten-free alternative.
- Next Level Upgrade: Drizzle with a tangy homemade tartar sauce just before serving for an elevated dining experience.
Make Ahead Options for salmon cakes with canned salmon
I like to prep my salmon cakes with canned salmon ahead of time by mixing all the ingredients together and forming them into patties. You can do this up to 24 hours in advance. Just place the formed cakes in an airtight container, separating layers with parchment paper to prevent sticking, and keep them in the fridge. When you’re ready to serve, simply heat some olive oil in a skillet and fry them up until golden brown. The cakes hold up well for a day or two, but if you make them too far ahead, they might get a bit soggy. Trust me; it’s best to fry them right before serving for that perfect crispiness. Enjoy your cooking!
salmon cakes with canned salmon Recipe FAQs
Can I make salmon cakes with canned salmon ahead of time?
Yes, you can prepare the salmon mixture ahead of time. Just mix all the ingredients and store it in an airtight container in the fridge for up to 24 hours. When you’re ready to cook, shape them into patties and fry as directed. Keep in mind that the texture may vary slightly after refrigeration, so you might need to adjust cooking times for best results.
Why did my salmon cakes with canned salmon fall apart?
If your salmon cakes are falling apart, it might be due to insufficient binding from the egg or bread crumbs. Make sure you’re using enough breadcrumbs and a well-beaten egg. If they seem too wet, add more breadcrumbs until the mixture holds together well. When frying, let them sit for a minute before flipping; this helps form a solid crust that keeps them intact.
What can I substitute for Old Bay seasoning in this recipe?
If you don’t have Old Bay seasoning on hand, you can use a mix of paprika, celery salt, black pepper, and cayenne pepper as a substitute. Alternatively, Italian seasoning can work too for a different flavor profile. Just remember that each substitute will change the taste slightly, so adjust according to your preference!
How do I know when my salmon cakes are done cooking?
Your salmon cakes are done when they’re golden brown and crispy on both sides, typically after about 4-5 minutes per side over medium heat. You can check by gently pressing down on one; if it feels firm and bounces back slightly, they’re ready! If they’re still soft in the center, give them another minute or two before serving.
Final Thoughts on salmon cakes with canned salmon
Salmon cakes with canned salmon stand out for their incredible flavor payoff, thanks to the blend of Dijon mustard, lemon juice, and Old Bay seasoning. This simple recipe not only makes the most of pantry staples but also delivers a satisfying meal in no time. If you’ve been looking for a quick dinner solution that feels special, give this a try tonight. I’d love to hear how yours turned out in the comments!
salmon cakes with canned salmon
Ingredients
Method
- In a mixing bowl, combine the drained and flaked canned salmon, bread crumbs, beaten egg, Dijon mustard, lemon juice, Old Bay seasoning, parsley, green onion, salt, and black pepper. Mix until well combined.
- Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick.
- Heat olive oil in a frying pan over medium heat. Once hot, add the salmon cakes in batches, being careful not to overcrowd the pan.
- Cook for about 4-5 minutes on each side, or until golden brown and crispy.
- Remove the salmon cakes from the pan and place them on a paper towel-lined plate to absorb excess oil. Serve warm with your favorite dipping sauce.
