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These crispy salmon cakes are tasty and filling and incredibly easy to make. They're ready in just 30 minutes!
As long as you have canned salmon and eggs, you can whip them up anytime. The remaining ingredients are flexible.
Canned fish is one of the easiest ways to incorporate more seafood into my family's diet. It's accessible, affordable, and can be kept in the pantry for a long time.
I make these tasty salmon cakes about once a week. They are easy to make, taste great, and - just as important - I always have the essential ingredients on hand and can improvise on the rest.
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- Ingredients
- Variations
- Salmon Cakes Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- Related Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
The only ingredients absolutely needed for this recipe are canned salmon and eggs. The remaining ingredients are flexible. Here's an overview of what you'll need. The exact measurements are listed in the recipe card below.
- Canned salmon: Make sure to use boneless, skinless salmon and drain it well.
- Eggs: I use large eggs in most of my recipes, this one included.
- Mayonnaise: I prefer mayonnaise made with avocado oil.
- Mustard: I use Dijon mustard.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work in this recipe.
- To season: Kosher salt, black pepper, and dried thyme.
- Chopped parsley: Cilantro is also excellent in this recipe.
- Olive oil: Used for frying the patties.
Variations
- If you don't have fresh garlic, use ½ teaspoon of garlic powder.
- Sometimes, I use ghee instead of olive oil for frying these patties.
- Like your food spicy? Add a pinch of cayenne to the mixture.
- In my experience, cilantro works well as a substitution for parsley.
Salmon Cakes Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe:
Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces. Thorough drying and mixing will help prevent the patties from falling apart. Add the remaining ingredients (except for the oil) and mix everything well.
Cook the patties in hot olive oil. I use a 4-tablespoon ice cream scoop to scoop the mixture out of the bowl. You should pack the mixture into the scoop - I press on it with a fork. It helps the cakes retain their shape. Cook the patties until well-browned and crispy, about 3 minutes on each side.
This is what they look like on the inside when done:
Expert Tip
To ensure the salmon cakes don’t fall apart:
- Drain the salmon thoroughly.
- Flake it well with a fork. You want it in small pieces.
- Use large eggs.
- Mix the ingredients thoroughly.
Recipe FAQs
How do you keep salmon patties from falling apart?
To ensure the cakes don't fall apart, drain the salmon thoroughly, flake it well, use large eggs, and mix the ingredients thoroughly.
Should I add flour or breadcrumbs?
No. In my experience, you don't need a binder (such as flour, breadcrumbs, or almond flour) to hold these patties together.
Can I make this recipe with canned tuna?
Yes, you can. I also have a slightly different recipe for tuna patties if you'd like to try that.
Serving Suggestions
These salmon patties make a quick and easy meatless entree. I serve them for dinner with a dollop of homemade tartar sauce, keeping the sides simple.
I like serving them with caprese salad, microwave cauliflower drizzled with olive oil and lemon juice, or broiled tomatoes. They are also excellent with a side of microwave asparagus.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power, or enjoy them cold straight out of the fridge.
I like them with Dijon mustard or sriracha mayo. The leftovers are excellent - in fact, I often make extra patties to ensure I have some for the next day's lunch!
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Recipe Card
4.99 from 722 votes
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Easy Salmon Cakes
These delicious salmon cakes are perfect for an easy weeknight dinner. The leftovers are great for lunch the next day.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 226kcal
Author: Vered DeLeeuw
Ingredients
- 2 6-ounce cans salmon skinless and boneless
- 2 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh garlic minced
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ cup parsley chopped
- ¼ cup olive oil for frying
Instructions
Preheat your oven to the "keep warm" setting (170℉).
Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.
Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.
Mix in the chopped parsley.
Heat the olive oil over medium heat in a large 12-inch nonstick skillet for about 3 minutes.
Using a 4-tablespoon ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture into the scoop, then release it into the skillet and gently flatten.
Cook the patties until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep them warm while you cook the second batch.
Video
Notes
- To ensure the salmon cakes don’t fall apart, drain the salmon thoroughly, flake it well, use large eggs, and mix the ingredients thoroughly.
- About half the olive oil will remain in the skillet; the nutrition info reflects that. But you need all of it to fry the patties properly.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power, or enjoy them cold straight out of the fridge.
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Nutrition per Serving
Serving: 2patties | Calories: 226kcal | Carbohydrates: 1g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Sodium: 317mg
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Michael Webber
Can you use Fresh Salmon?
Reply
Vered DeLeeuw
Hi Michael,
I only tested this recipe with canned salmon, but I believe it should work with 12 ounces of cooked salmon, boneless and skinless, well-flaked into tiny pieces. The salmon should be cooked to medium-well - you don't want it too moist.Reply
Cherie
Quick question. Can these be baked in the oven as opposed to fried in oil?
Reply
Vered DeLeeuw
Hi Cherie,
Yes. Scoop the mixture onto a parchment-lined rimmed baking sheet (use high-heat-resistant parchment), gently flatten and shape them, then generously spray them with olive oil. Bake the patties for 10-15 minutes per side in a preheated 400°F oven, spraying them again after flipping them. However, I highly recommend frying them. When cooked in olive oil, they become wonderfully browned, crispy, and flavorful.Reply
Karla
Delicious! I subbed yogurt for the mayo and omitted the thyme because I didn’t have any. Everyone loved ‘em and didn’t even notice they were “healthy”.Reply
Vered DeLeeuw
Yay! Glad these were a success, Karla!
Reply
Serenity
I love this recipe. It's now on my weekly meal plan! Thank you.Reply
Vered DeLeeuw
You're very welcome, Serenity!
Reply
Serenity
Very delicious, thank you. I think next time I'm going to swap cilantro for the parsley and add red chilli powder for a zing.Reply
Vered DeLeeuw
Sounds like a plan, Serenity! Glad you liked them!
Reply
Sarah
I just made these salmon cakes, and they were wonderful. Admittedly, I did not follow the exact recipe, as I was mainly looking for a recipe without traditional binders or the usual alternative binders like almond flour.I like to make several at a time, and I also like my patties kind of thick. I used two 14.75-oz cans of salmon, doubled the eggs, mayo, and Dijon, and used my usual bell pepper, shallot, garlic, and Italian seasoning.
I spread 1/4 cup of olive oil on a large cookie sheet and placed 1/3 cup patties just slightly pressed into the cookie sheet (I got 11 full-size patties plus a little meatball-sized one).
Then I used the air fryer function on my range at 425°F for 15 minutes on one side and five on the other. They came out beautifully!
Reply
Vered DeLeeuw
Glad you found this recipe useful, Sarah!
Reply
Ashley
Has anyone tried making + freezing these for a month or two? Would love to add this recipe onto my postpartum meal prep plan!
Reply
Vered DeLeeuw
Hi Ashley,
Congratulations!
You can freeze these salmon cakes for up to three months. Let them cool, then place them in a single layer in a freezer bag. I can usually fit six of them in a gallon freezer bag. Defrost them in the fridge for 24 hours before reheating them.
Kathy
I was going to ask if they could be airfried, so will definitely try this method, thanks for posting.
Reply
Cathleen
My first attempt at salmon cakes and your recipe made it so easy, thank you! I used a combination of herbs from the garden and fried in avocado oil. My salmon was salty enough on its own so next time I'd probably omit the added salt. Was easy to multiply the recipe to make enough for a larger group.Reply
Vered DeLeeuw
I'm so glad this was a success, Cathleen!
Reply
