Description
These golden, crispy Salmon Cakes with Canned Salmon are a quick and flavorful dish you can whip up with pantry staples. With a tender interior and lightly seared crust, they make the perfect weeknight dinner, appetizer, or lunch. Serve them hot with lemon wedges or your favorite dipping sauce!
Ingredients
2 cans salmon, drained and flaked
1 cup breadcrumbs
1 large egg
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley
2 green onions, finely sliced
1 teaspoon lemon zest
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil or butter for frying
Instructions
1. Drain canned salmon and remove any bones or skin if needed. Flake it into a mixing bowl.
2. Add breadcrumbs, egg, mayonnaise, Dijon mustard, parsley, green onions, lemon zest, garlic powder, paprika, salt, and pepper to the bowl. Mix until just combined.
3. Form the mixture into equal-sized patties, about ½ to ¾ inch thick.
4. Heat olive oil or butter in a nonstick skillet over medium heat.
5. Fry the patties for 3–4 minutes on each side, or until golden and crispy.
6. Transfer to a paper towel-lined plate. Let them rest for 1–2 minutes before serving.
7. Serve warm with lemon wedges, tartar sauce, or your favorite dip.
Notes
For a firmer patty, refrigerate the mixture for 15–30 minutes before shaping.
Swap breadcrumbs with almond flour or gluten-free crumbs for a GF version.
Add a dash of hot sauce or chopped jalapeños if you like it spicy.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 190
- Sugar: 0.5 g
- Sodium: 280 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 14 g
- Cholesterol: 45 mg
Keywords: Salmon cakes, canned salmon, fish patties