The skillet’s sizzling, and I can already tell I won’t get a single patty to the table. These Salmon Cakes With Canned Salmon are coming together fast, and that golden-brown crust is calling my name.
This dish is perfect for nights when you have 20 minutes and zero plan (trust me, it happens). Using canned salmon means no fussing with fresh fish or waiting for it to cook through. Just mix, shape, fry, and you’re done. Quick dinner success! Dinner’s sorted.
Why You’ll Love This Salmon Cakes With Canned Salmon
- Super Easy Prep: Toss everything in a bowl, mix it up, and shape patties — no fancy skills needed!
- Flavor Packed: Each bite is loaded with savory goodness, thanks to the Dijon and fresh herbs (so good!).
- Crisp-Tender Texture: The outside gets that golden-crisp finish while staying soft and flaky inside. Seriously satisfying!
- Versatile Meal: Pair it with a salad or on a bun for a fun twist — it’s great either way.
- Healthy Protein Boost: It’s an easy way to sneak in omega-3s, but watch out — they disappear fast at dinner!
Salmon Cakes With Canned Salmon Ingredients
For the Base:
canned salmon (2 cans) — Use quality canned salmon like Bumble Bee or you’ll end up with fishy flavor.
bread crumbs (1 cup) — Use plain bread crumbs, or your cakes’ll be too soggy and fall apart.
eggs (2 large) — Don’t skip the egg; it binds everything, or you’ll have a crumbly mess.
green onions (1/4 cup) — Chop green onions finely, or you’ll bite into giant onion chunks—yuck!
fresh parsley (2 tablespoons) — Fresh parsley’s key; dried won’t give that bright flavor, so don’t even think about it.
Dijon mustard (1 teaspoon) — Use real Dijon mustard, like Maille; yellow mustard won’t cut it.
garlic powder (1/2 teaspoon) — Go light on garlic powder; too much and it’ll overpower everything.
black pepper (1/2 teaspoon) — Freshly cracked black pepper adds zing; pre-ground won’t give you the same kick.
salt (1/2 teaspoon) — Don’t skimp on salt; bland cakes are a total letdown.
For Cooking:
olive oil (3 tablespoons) — Use extra virgin olive oil for flavor, or it’ll taste greasy instead of rich.
For Serving:
sour cream (1 cup) — Sour cream’s a must for creaminess; Greek yogurt doesn’t have the same tang.
lemon juice (1 tablespoon) — Fresh lemon juice brightens flavors; bottled stuff just won’t give you that pop.
Full measurements in the recipe card below.
How to Make Salmon Cakes With Canned Salmon
1. Combine Ingredients: In a large mixing bowl, toss together 2 cans of drained and flaked canned salmon, 1 cup of bread crumbs, 2 lightly beaten large eggs, 1/4 cup chopped green onions, 2 tablespoons chopped fresh parsley, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
2. Mix Well: Stir everything together until it’s well combined. If the mixture feels too wet (you want it to hold together), just add more bread crumbs until it does.
3. Shape Patties: Divide the mixture into 8 equal portions and shape each portion into a patty about ½ inch thick. (They don’t have to be perfect; rustic is fine!)
4. Chill Out: Place your formed patties on a plate and pop them in the fridge for about 10 minutes. This helps them firm up — don’t skip this step!
5. Heat the Skillet: Now, heat up 3 tablespoons of olive oil in a large skillet over medium heat. You’ll know it’s ready when you see little ripples in the oil.
6. Cook Patties: Carefully add your salmon cakes to the skillet (cook in batches if needed). Fry each patty for about 4-5 minutes on each side until they’re golden brown and cooked through — trust me, you’ll hear that satisfying sizzle!
7. Serve Up: When they’re done cooking (don’t walk away here — burnt edges happen fast), drain them on paper towels and serve warm with sour cream mixed with lemon juice on the side.
Exact quantities in the recipe card below.
How to Store Salmon Cakes With Canned Salmon
- Room Temperature: Don’t leave these out for more than 2 hours. They don’t hold up well at room temp, so store ’em right away.
- Refrigerator: Keep in an airtight container for up to 3 days. Just know that the texture changes a bit, and they can get a little soft (the crispy outside won’t be as crispy).
- Freezer: Wrap each patty in plastic wrap and then put them in a freezer-safe bag. They’ll stay good for about 2 months. Just remember, freezing can make them a tad mushy when thawed.
- Reheating: Heat in a skillet over medium heat until warmed through and you hear that nice sizzle (about 4 minutes per side). This’ll help bring back some of that crunch, but it won’t be quite the same as fresh!
What to Serve with Salmon Cakes With Canned Salmon?
It’s light and crispy, but a little something cool or zesty on the side keeps it from feeling too plain.
- Tartar Sauce: The tangy flavor adds a nice acidity that cuts through the richness of this dish.
- Mixed Green Salad: Crisp greens add texture contrast and freshness, making each bite feel lighter. Toss in a vinaigrette for extra zing!
- Coleslaw: The crunchy cabbage gives a satisfying texture difference and the vinegar brightens up the whole meal.
- Roasted Veggies: Try roasting some seasonal veggies like asparagus or bell peppers; their char adds depth to your plate (just 20 minutes in the oven).
- Lemon Wedges: A squeeze over the salmon cakes enhances flavor with brightness and acidity—super quick to prep!
- Sliced Avocado: Creamy avocado offers a buttery texture that balances out the crispiness of this dish beautifully.
- Chilled Cucumber Soup: This refreshing option contrasts nicely with warm patties; make it ahead for an easy serving!
Salmon Cakes With Canned Salmon Variations
Here’s how to play with this recipe and make it your own!
- Lemon Zest Boost: Add 1 tablespoon lemon zest with the other ingredients for a bright, zesty kick.
- Spicy Kick: Mix in 1 teaspoon cayenne pepper or hot sauce when combining ingredients for some heat (trust me, it’s worth it!).
- Herb Lover’s Delight: Toss in an extra tablespoon of fresh herbs like dill or cilantro when mixing for more flavor.
- Cheesy Goodness: Fold in 1/4 cup shredded cheese (like cheddar) before shaping patties for a melty surprise.
- Pesto Twist: Stir in 2 tablespoons of store-bought pesto with the base ingredients for an herby, rich flavor upgrade.
- Gluten-Free Option: Substitute regular bread crumbs with gluten-free panko to keep things celiac-friendly.
- Savory Onion Swap: Replace green onions with finely chopped shallots when mixing for a sweeter, milder onion flavor.
Make Ahead Options for Salmon Cakes With Canned Salmon
I like to prep the mixture for my Salmon Cakes With Canned Salmon a day ahead. Just mix everything up, shape the patties, and then pop ’em in an airtight container in the fridge. They hold well for about 24 hours before you cook them. But, if you make them too far ahead, they might get a bit soggy (trust me on this). I usually finish cooking them right before serving to keep that crispy outside. If you’re feeling fancy, you can whip up the sour cream and lemon juice sauce beforehand too; it stays fresh for about three days in the fridge. Keep it simple!
Salmon Cakes With Canned Salmon Recipe FAQs
Can I make Salmon Cakes With Canned Salmon ahead of time?
Absolutely! You can mix the ingredients and shape the patties a day in advance. Just cover them and keep them in the fridge until you’re ready to cook. This not only saves time but lets the flavors meld a bit more. Just remember, when you’re ready to fry, give them about 10 minutes in the fridge to firm up again so they don’t fall apart.
Why did my salmon cakes turn out dry?
If your cakes are dry, it’s probably from too many bread crumbs or overcooking them. Make sure you’re adding just enough bread crumbs to hold everything together without being crumbly. When frying, listen for that lovely sizzle; if they’re in there too long, they’ll dry out fast. Keep an eye on them; golden brown is what you’re after!
What can I substitute for green onions in this recipe?
If you don’t have green onions, finely chopped shallots or regular onions work, but go light on those—onion chunks aren’t exactly what we’re aiming for here! Just remember that using something else might change the flavor profile a bit. And if you find yourself out of parsley too, try some fresh dill; it’ll give a nice twist (just don’t skip the fresh herbs!).
How do I know when my Salmon Cakes With Canned Salmon are done cooking?
You’ll know they’re done when they’re golden brown on both sides and feel firm to the touch. If you press lightly with a spatula, they shouldn’t feel squishy inside; instead, they should have that satisfying fork-tender texture we love. And trust me—resist the urge to walk away while they cook! Burnt edges happen quick if you’re not watching!
Final Thoughts on Salmon Cakes With Canned Salmon
These Salmon Cakes With Canned Salmon are seriously worth making for the flavor payoff alone. The combination of fresh ingredients like green onions and parsley with that rich canned salmon creates a satisfying bite that’s hard to beat. If you’ve been putting this off, tonight’s the night to whip these up — they come together quickly and taste way better than you’d expect from canned fish! I’d love to hear how yours turned out or if you added any fun twists, so drop a comment below!
