Salmon Cakes with Canned Salmon Recipe
These easy salmon patties are made with canned salmon and simple pantry ingredients that can be whipped up in 20 minutes! Perfect for midweek meals. Gluten-free adaptable.
How to Make the Best Salmon Cakes with Canned Salmon
These salmon cakes with canned salmon are the ultimate weeknight dinner solution. Made with just a handful of pantry staples, they come together in about 30 minutes from start to finish. The combination of flaky canned salmon, a touch of mayo for moisture, and crispy panko creates patties that are golden on the outside and tender on the inside.
What makes this recipe so appealing is its simplicity and versatility. Canned salmon is budget-friendly, shelf-stable, and packed with protein and omega-3 fatty acids. With just a few basic ingredients you probably already have on hand—eggs, breadcrumbs, scallions, and seasonings—you can transform a humble can of fish into an elegant meal.
Serve these salmon patties on a bed of mixed greens for a light dinner, nestle them into a toasted brioche bun with tartar sauce for salmon burgers, or pair them with roasted vegetables and rice for a more substantial meal. They’re also delicious topped with a squeeze of fresh lemon and a dollop of Greek yogurt mixed with dill.
Salmon Cakes with Canned Salmon
These easy salmon patties are made with canned salmon and simple pantry ingredients that can be whipped up in 20 minutes! Perfect for midweek meals. Gluten-free adaptable.
Ingredients
Salmon Cakes
Instructions
Salmon Cakes
- Drain the salmon well and place in a medium bowl.
- Mix all ingredients together using a fork. Let it stand 5-10 minutes so the panko soaks up some of the moisture. If the mixture seems wet, add a little more panko (up to 1/3 cup total).
- Divide the mixture into 2 larger patties, pressing them together with your hands. If you like a crispy crust, dredge in more panko and/or sesame seeds before searing. At this point, you could refrigerate for later, laying on a paper towel.
- Heat olive oil or butter (or a mixture is nice) in a skillet over medium heat. Sear the salmon cakes for 4-5 minutes on each side until beautifully golden and slightly puffed. The puffed center tells you the egg is cooked through.
- Serve with your favorite sides, a quick creamy sauce, or on their own with a side salad.
Notes
- You can substitute leftover cooked salmon for the canned salmon.
- For a gluten-free option, use gluten-free breadcrumbs or crushed rice crackers.
- The mayo makes for a lighter, fluffier texture and helps bind the patties together.
- For extra flavor, try adding a pinch of Old Bay seasoning or dried dill.
