The aroma of a Canned Salmon Cakes Recipe wafts through your kitchen, teasing your senses with promises of flaky texture and mouthwatering flavor. Imagine the crispy golden exterior giving way to a tender, savory filling that’s packed with delightful spices and hidden treasures of herbs. Just like your favorite creamy one-pot mac and cheese, each bite offers an explosion of taste, reminiscent of sunny beach picnics and cozy family dinners.
Now, let me take you down memory lane. I remember the first time I attempted to make this Canned Salmon Cakes Recipe — my kitchen looked like a fish market explosion! But the moment I sank my teeth into those glorious salmon cakes, all doubts vanished. Perfect for brunch or a quick weeknight meal, this recipe is as versatile as it is delicious. Get ready to dive in, because an unforgettable flavor experience awaits!
Why You’ll Love This Canned Salmon Cakes Recipe
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This Canned Salmon Cakes Recipe is incredibly easy to whip up, making it perfect for busy weeknights or last-minute meals.
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The delightful blend of herbs and spices ensures each bite bursts with flavor that keeps everyone coming back for more.
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With their golden-brown, crispy exterior, these salmon cakes are sure to impress family and guests alike.
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Serve them as a satisfying main course or as crowd-pleasing appetizers at your next gathering.
🥣 Ingredients for This Canned Salmon Cakes Recipe
To make these crispy, flavorful salmon patties, you’ll need a handful of pantry staples and fresh ingredients. Here’s what to prepare:
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Canned Salmon (14–15 oz): Choose wild-caught for better texture and richer flavor. Be sure to drain and flake it well with a fork.
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Breadcrumbs (½ cup): Plain or seasoned both work. They help bind the mixture and add structure to your cakes.
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Eggs (2 large): Act as a binder and keep the patties moist and cohesive during cooking.
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Mayonnaise (2 tablespoons): Adds creaminess and depth, making each bite extra satisfying.
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Dijon Mustard (1 teaspoon): Provides a subtle tang and balances the richness of the salmon.
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Green Onions (2 stalks, finely chopped): Offer a fresh, mild sharpness that brightens the flavor.
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Old Bay Seasoning (1 teaspoon): Classic seafood seasoning that brings warmth and complexity.
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Salt & Black Pepper (to taste): Enhances all the other flavors — don’t skip the seasoning!
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Neutral Oil (for frying): Such as canola, avocado, or vegetable oil. You’ll need enough to coat the bottom of your skillet.
Optional Add-ins: Fresh dill, lemon zest, or chopped bell pepper for extra flavor and texture.
How to Make This Canned Salmon Cakes Recipe
This Canned Salmon Cakes Recipe is a total game-changer — quick, satisfying, and packed with flavor. Whether you’re cooking for your family or whipping something up just for yourself, these crispy little cakes are guaranteed to win hearts. Let’s dive into the step-by-step process!
Step 1: Prepare the Salmon
Start by opening your canned salmon — think of it as revealing a hidden treasure from the pantry! Drain off the excess liquid completely, then use a fork to gently flake the salmon into a large mixing bowl. If your salmon has skin or bones, you can remove them at this point (or keep them in for added calcium and nutrition — they soften during cooking).
Step 2: Mix the Ingredients
Now it’s time to build flavor. Add in the breadcrumbs, eggs, a spoonful of creamy mayonnaise, a squirt of tangy Dijon mustard, chopped green onions, and your seasoning trio: salt, pepper, and Old Bay. Stir until everything is evenly combined. You’ll notice the mixture coming together — not too dry, not too wet — just perfect for shaping.
Pro Tip: If the mix feels too loose, add a bit more breadcrumbs. Too dry? A small splash of mayo or a few drops of milk will do the trick.
Step 3: Shape the Cakes
Using your hands (the best kitchen tool!), gently form the mixture into small round patties — about 2 inches wide and ½ inch thick. You should end up with 6–8 cakes, depending on the size. Don’t worry about perfection here — a rustic, hand-formed look adds charm.
Step 4: Heat the Skillet
Place a large skillet on the stove and heat over medium. Add enough oil to coat the bottom — neutral oils like vegetable or canola work great, or go for a little butter if you want an extra-rich flavor. Wait until the oil shimmers — that’s your cue to start cooking!
Step 5: Fry to Golden Perfection
Carefully place your salmon cakes into the skillet, leaving space between them. Cook each side for 3 to 4 minutes, or until beautifully golden and crispy. Flip gently with a spatula to avoid breaking them apart. The goal here is a crunchy exterior and a tender, flavorful center that holds together with every bite.
Bonus Flavor: Want a twist? Try frying with a little garlic-infused oil or adding a dash of smoked paprika to the mix.
Step 6: Serve ’Em Up
Once cooked, transfer the salmon cakes to a paper towel-lined plate to drain off any extra oil. Let them rest for a minute — this keeps the texture perfect. Serve immediately while hot and crispy.
You can enjoy these canned salmon cakes in so many ways:
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As a main dish with a fresh green salad or roasted veggies
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Inside a sandwich with lettuce and tartar sauce
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As appetizers with a zesty dipping sauce (like spicy mayo or lemon aioli)
Why This Recipe Works Every Time
This Canned Salmon Cakes Recipe is foolproof, adaptable, and incredibly flavorful. With minimal ingredients and prep time, it fits seamlessly into any busy schedule. Plus, it’s a great way to use pantry staples and turn them into something that feels special. Once you try it, these salmon cakes are bound to become a regular on your menu — comforting, classic, and oh-so-satisfying.
🧑🍳 Perfecting the Cooking Process
To master this Canned Salmon Cakes Recipe, the order of operations truly matters — it’s the difference between just okay and restaurant-quality results. Begin by mixing your flaked canned salmon with breadcrumbs and eggs in a large bowl. This trio forms the base that binds everything together. As you gently fold in your spices, herbs, and flavorings, let your skillet heat up with a thin layer of oil.
Once the oil begins to shimmer, you’re ready. Form the mixture into even patties, using your hands to shape them with care. Lay each one gently into the pan — they should sizzle just slightly. Sear until golden brown on both sides, flipping only once to avoid breaking. The crispy, caramelized outer layer gives way to a moist, savory interior full of flavor and warmth. The goal is contrast: crunchy edges, tender centers, and flavor in every single bite.
Cooking should feel intentional, not rushed — and with this simple rhythm, your salmon cakes will always turn out just right.
🥄 Add Your Own Flavorful Touch
This Canned Salmon Cakes Recipe is incredibly versatile — think of it as a blank canvas just waiting for your creative twist. Want to shake things up? Swap the canned salmon for canned tuna or even cooked, flaked white fish. The method stays the same, but the flavor profile shifts completely.
Craving more color and crunch? Add finely diced vegetables like red bell peppers for sweetness, celery for extra crunch, or shallots for a hint of sharpness. Herbs also play a powerful role: a bit of dill or fresh parsley brightens the whole dish. If you’re a fan of bold flavors, try a dash of smoked paprika, crushed garlic, or even a splash of hot sauce for heat.
Citrus lovers might enjoy a drizzle of fresh lemon juice or a lemon zest infusion in the mix — it lifts the richness and adds brightness. The best part? These tweaks are easy, inexpensive, and customizable to whatever’s already in your fridge or pantry.
❄️ Storing & Reheating Tips
One of the many perks of this Canned Salmon Cakes Recipe is how well it stores and reheats. In fact, many say the flavors become even more pronounced the next day!
To store, allow the salmon cakes to cool completely before transferring them into an airtight container. They’ll stay fresh in the fridge for up to 3 days. If you want to make them ahead or freeze leftovers, wrap each cooked patty in parchment paper and place them in a resealable freezer bag. They’ll keep in the freezer for up to 2 months.
When it comes to reheating, skip the microwave if you want to retain that satisfying crunch. Instead, reheat them in a nonstick skillet over medium heat, adding a tiny bit of oil or butter. You can also pop them into an air fryer at 375°F for 5–7 minutes. They’ll come out crisp on the outside and steamy inside — just like freshly made.
Whether enjoyed straight from the pan or revived for lunch the next day, these salmon cakes never disappoint.
👩🍳 Chef’s Helpful Tips for Success
Even a simple Canned Salmon Cakes Recipe benefits from a few smart cooking tricks. These tips will help take your salmon cakes from “pretty good” to “wow — can I have the recipe?”
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Choose quality canned salmon: It’s the foundation of the dish, so go for wild-caught if possible. It’s richer in flavor and firmer in texture, giving your cakes a better overall bite.
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Let the mixture rest: After combining your ingredients, let the mixture sit for at least 10 minutes. This allows the breadcrumbs to absorb excess moisture and helps bind everything together. You’ll find the patties hold their shape better and fry more evenly.
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Don’t overcrowd the pan: Fry in batches if needed. If the patties are too close, they’ll steam instead of crisp. Give each one its space — it’s worth the extra few minutes.
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Use a spatula to press lightly: After placing the cakes in the pan, a gentle press with your spatula helps them develop a beautifully even crust.
And perhaps most importantly — enjoy the process. There’s something special about hearing that gentle sizzle, seeing the golden crust form, and knowing that you’ve created something delicious with just a few humble ingredients.
Personally, I love making these for a casual family dinner. The kids think I’ve pulled off something gourmet — and honestly, so do I. The crispy edges, savory aroma, and happy smiles at the table make every effort worthwhile.
❓ Frequently Asked Questions (FAQs)
What are salmon cakes with canned salmon?
Salmon cakes with canned salmon are flavorful, easy-to-make patties created using pantry-friendly ingredients. The heart of this Canned Salmon Cakes Recipe is, of course, canned salmon — flaked and mixed with breadcrumbs, eggs, mayonnaise, and seasonings to form a savory mixture. The patties are then pan-fried or baked until the outside is golden and crispy, while the inside stays moist and tender.
This dish is ideal for weeknight dinners, elegant brunch spreads, or even appetizers at your next gathering. It’s a simple, affordable way to enjoy seafood without having to prepare fresh fish.
How do I store leftover salmon cakes?
To store leftover salmon cakes with canned salmon, let them cool to room temperature before placing them in an airtight container. They’ll stay fresh in the refrigerator for up to three days.
For longer-term storage, you can freeze them. Simply wrap each fully cooked cake individually in plastic wrap or parchment paper, place them in a freezer-safe bag, and store them for up to two months. When ready to reheat, warm them in a skillet over medium heat or in an oven at 350°F (175°C) until hot and crispy again. Avoid microwaving, as it can make the texture soggy.
Can I use fresh salmon instead of canned salmon?
Absolutely! While this Canned Salmon Cakes Recipe is designed for convenience using canned salmon, fresh salmon can be a fantastic upgrade. Bake, steam, or poach the fresh salmon until fully cooked, then flake it into the mixture just like you would with the canned version.
Fresh salmon tends to be milder in flavor, so you may want to adjust the seasoning — perhaps a bit more salt, lemon zest, or Old Bay — to match the bold taste you’d get from canned. It’s a great way to elevate the dish for special occasions.
What sides pair well with salmon cakes?
There are so many delicious ways to serve this Canned Salmon Cakes Recipe as part of a complete meal. Here are a few pairing ideas:
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🥗 Lemon-dressed arugula or mixed greens – adds freshness and a peppery bite
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🥕 Creamy coleslaw – for crunch and tang that complements the richness of the cakes
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🥔 Roasted potatoes or sweet potato fries – comforting and filling
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🌽 Grilled corn or sautéed green beans – brings color and balance
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🍋 Tartar sauce, spicy aioli, or lemon garlic yogurt dip – enhances flavor and adds moisture
Whether you’re going casual or elevated, these sides make your salmon cakes shine on the plate!
📝 Conclusion: A Pantry Staple That Delivers Every Time
In summary, this Canned Salmon Cakes Recipe is the perfect blend of convenience, flavor, and versatility. With just a few simple ingredients, you can whip up a meal that feels both comforting and impressive — ideal for everything from busy weeknights to laid-back weekend brunches.
These salmon cakes are more than just a quick fix; they’re a reliable go-to that never fails to satisfy. Whether you serve them with a crisp salad, creamy coleslaw, or your favorite dipping sauce, they always bring something special to the table. Plus, with easy storage and reheating, they’re just as delicious the next day.
So the next time you’re staring at a can of salmon in your pantry, you’ll know exactly what to do — turn it into something truly memorable. This Canned Salmon Cakes Recipe is one you’ll come back to again and again, for good reason.
Ready to give it a try? Don’t forget to share your version in the comments below — and tag us if you post it online. We’d love to see how you make it your own!
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Canned Salmon Cakes Recipe
Prep Time 10 minutes Cook Time 15 minutes Total Time 24 minutes Description
Ingredients
- can wild-caught salmon, drained and flaked
- plain breadcrumbs
- large eggs
- mayonnaise
- Dijon mustard
- green onions, chopped
- salt
- black pepper
- Old Bay seasoning
- Oil for frying
Instructions
- In a large mixing bowl, flake the drained salmon using a fork.
- Add breadcrumbs, eggs, mayonnaise, Dijon mustard, green onions, salt, pepper, and Old Bay seasoning. Mix until well combined.
- Form small patties about 2 inches wide from the mixture.
- Heat oil in a large skillet over medium heat until shimmering.
- Fry the patties for 3–4 minutes on each side until golden brown and crispy.
- Transfer cooked cakes to paper towels to drain excess oil and serve warm.