Easy Salmon Cakes with Canned Salmon (Printable)

Golden, crispy salmon patties made with canned salmon, vegetables, and pantry staples. Quick weeknight meal or appetizer.

# What You'll Need:

→ Seafood

01 - 2 cans (6 oz each) salmon, drained and flaked

→ Vegetables & Aromatics

02 - 1/4 cup finely chopped onion
03 - 1/4 cup finely chopped celery
04 - 2 tablespoons finely chopped fresh parsley
05 - 1 clove garlic, minced

→ Binders & Fillers

06 - 1/2 cup breadcrumbs
07 - 2 large eggs
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon Worcestershire sauce
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper

→ For Frying

13 - 2 tablespoons vegetable oil or olive oil

# Directions:

01 - Combine flaked salmon, onion, celery, parsley, and garlic in a large bowl.
02 - Whisk together eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper in a separate bowl.
03 - Pour egg mixture and breadcrumbs over salmon mixture. Stir until just combined, being careful not to overmix.
04 - Shape mixture into 8 small patties approximately 2 1/2 inches wide.
05 - Warm oil in a large skillet over medium heat until shimmering.
06 - Place salmon cakes in skillet and cook for 3-4 minutes per side until golden brown and heated through.
07 - Transfer to paper towel-lined plate to drain excess oil. Serve warm with lemon wedges or preferred sauce.

# Expert Tips:

01 -
  • You can have these on the table in under 30 minutes flat
  • Canned salmon makes them incredibly budget friendly without sacrificing flavor
02 -
  • Chilling the mixture for 30 minutes makes shaping so much easier if you have the time
  • The first batch always looks imperfect, so accept that now and just enjoy them anyway
03 -
  • Press the breadcrumbs into the tops of the patties before cooking for extra crunch
  • Keep the first batch warm in a 200 degree oven while cooking the rest

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