Salmon Cakes with Canned Salmon

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Golden, crispy, and irresistibly tender, these Salmon Cakes with Canned Salmon are the kind of recipe that brings convenience and gourmet taste to the same table. Whether you’re whipping them up for a weeknight dinner, serving them as appetizers at a gathering, or making a quick lunch, these salmon patties are endlessly versatile and deeply satisfying.

What makes this recipe a standout is its simplicity. Using canned salmon saves time without sacrificing flavor. With a few pantry staples and a hot skillet, you’ll have a restaurant-quality dish ready in no time. The lightly crisped edges and juicy interior, paired with a creamy lemon dill sauce or just a fresh wedge of lemon, make each bite pop with flavor.

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Preparation Phase & Tools to Use

Before diving into the mixing and frying, let’s talk tools. Here’s what you’ll need:

• Mixing Bowl: A medium to large bowl is necessary for combining all the ingredients evenly.
• Fork or Potato Masher: Ideal for flaking the canned salmon and breaking it into small, manageable bits.
• Nonstick Skillet or Cast Iron Pan: These provide a golden crust without sticking, essential for crisp, intact cakes.
• Spatula: A wide spatula helps flip the cakes gently without them falling apart.
• Measuring Cups & Spoons: Precision is key when adding breadcrumbs, seasoning, and binding agents like mayo or egg.

Having these basics on hand ensures a smooth cooking process and perfect texture in each salmon cake.

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Ingredients for the Salmon Cakes with Canned Salmon

Each ingredient plays a key role in binding, flavor, or texture, so don’t skip anything!

• Canned Salmon: The star of the show! Opt for skinless and boneless for ease, but any will work.
• Breadcrumbs: Help bind the mixture while adding lightness.
• Egg: Acts as the glue to hold the cakes together.
• Mayonnaise: Adds creaminess and prevents dryness.
• Dijon Mustard: Gives a subtle tang and depth of flavor.
• Fresh Parsley: Brings color and a fresh, herby kick.
• Green Onions: For a mild onion flavor that doesn’t overpower.
• Lemon Zest: Brightens the dish with citrusy notes.
• Garlic Powder & Paprika: For seasoning and a hint of warmth.
• Salt & Pepper: Always essential to round out the flavor.
• Olive Oil or Butter: For pan-frying to golden perfection.

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How To Make the Salmon Cakes with Canned Salmon

Step 1: Prep the Salmon

Drain the canned salmon and remove any bones or skin if necessary. Use a fork or potato masher to flake it into a mixing bowl.

Step 2: Combine the Ingredients

Add breadcrumbs, egg, mayo, mustard, parsley, green onions, lemon zest, and seasonings to the bowl. Mix until just combined—don’t overmix.

Step 3: Shape the Patties

Divide the mixture into equal portions and shape into compact patties, about ½ to ¾ inch thick.

Step 4: Heat the Pan

Heat olive oil or butter in a nonstick skillet over medium heat until shimmering.

Step 5: Cook the Cakes

Place patties in the skillet, spacing them out to avoid overcrowding. Cook for 3–4 minutes per side or until deeply golden and crisp.

Step 6: Rest & Serve

Let the cakes rest for 1–2 minutes on a paper towel-lined plate. Serve warm with lemon wedges, tartar sauce, or a light salad.

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Serving and Storing These Salmon Cakes

These salmon cakes are best served hot, straight out of the skillet. They pair beautifully with a crisp side salad, roasted vegetables, or even on a sandwich bun for a delicious twist. A drizzle of lemon aioli or classic tartar sauce takes them over the top.

To store, let the cakes cool completely and refrigerate in an airtight container for up to 3 days. You can also freeze them for up to 2 months—just place parchment between each patty and store in a zip-top freezer bag. Reheat in a skillet or oven for best texture.

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Frequently Asked Questions

Can I use fresh salmon instead of canned?

Absolutely! Just cook and flake it before mixing. Keep in mind it adds an extra step but offers a slightly fresher flavor.

What can I use instead of breadcrumbs?

Try crushed crackers, almond flour, or even oats. Each gives a unique texture.

Are these salmon cakes gluten-free?

Use gluten-free breadcrumbs or almond flour to make them GF-friendly.

Can I bake the salmon cakes?

Yes, bake at 400°F for about 15–18 minutes, flipping halfway through. They won’t be as crisp but still delicious.

Do I need to chill the mixture before cooking?

It helps them firm up and hold together better but isn’t absolutely necessary if you’re short on time.

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Want More Seafood Ideas?

If you love these salmon cakes, you’ll probably enjoy these other favorites:

• Baked Crab Legs in Butter Sauce with rich garlic butter flavor.
• Seafood Stuffed Shells for a creamy pasta twist.
• Pan-Seared Mediterranean Cod in Tomato Basil Sauce when you’re craving bold flavor.
• Creamy Garlic Butter Lobster Tails for a date-night meal.

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And let me know in the comments how yours turned out. Did you spice it up? Serve it with a twist? I love hearing how others make these recipes their own. Let’s swap ideas and tips!

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