Easy Salmon Cakes with Canned Salmon (Printable)
Golden crispy salmon cakes with tender flaky centers, made from pantry staples in under 30 minutes.
# What You'll Need:
→ Seafood
01 - 2 cans (6 oz each) salmon, drained and flaked
→ Vegetables & Aromatics
02 - 1/4 cup finely chopped onion
03 - 1/4 cup finely chopped celery
04 - 2 tablespoons finely chopped fresh parsley
05 - 1 clove garlic, minced
→ Binders & Fillers
06 - 1/2 cup breadcrumbs
07 - 2 large eggs
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon Worcestershire sauce
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ For Frying
13 - 2 tablespoons vegetable oil or olive oil
# How-To Steps:
01 - In a large bowl, combine the flaked salmon, onion, celery, parsley, and garlic.
02 - In a separate bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper.
03 - Add the egg mixture and breadcrumbs to the salmon mixture. Stir until just combined. Form the mixture into 8 small patties (about 2 1/2 inches wide).
04 - Heat the oil in a large skillet over medium heat. Place the salmon cakes in the skillet and cook for 3-4 minutes per side, until golden brown and heated through.
05 - Transfer to a paper towel-lined plate. Serve warm with lemon wedges or your favorite sauce.
# Expert Advice:
01 -
- These come together in under 30 minutes with ingredients you probably already have in your pantry
- The outside gets irresistibly crispy while staying moist and tender inside, unlike any fish stick youve ever had
02 -
- Chilling the formed patties for 15 minutes before cooking helps them hold together significantly better
- Dont press down on the cakes while cooking or youll lose those crispy edges we all want
03 -
- Squeeze excess liquid from the canned salmon before mixing to prevent soggy patties
- Use panko breadcrumbs for extra crunch, or regular for a more traditional texture