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The Ultimate Crispy Salmon Cakes Using Canned Salmon

Close-up of three crispy, golden-brown salmon cakes stacked on a white plate, showing the flaky interior of the top salmon cake.
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Make these easy salmon cakes with canned salmon for a quick, budget-friendly dinner. Pan-fry them until they are golden brown and crispy on the outside while staying tender inside. This recipe is perfect for busy weeknights.

Ingredients

Scale
  • 1 (14.75 ounce) can salmon, drained and skin/bones removed
  • 1 large egg, lightly beaten
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plain breadcrumbs, plus more for coating
  • 2 tablespoons olive oil or vegetable oil, for frying

Instructions

  1. Place the drained salmon in a medium bowl. Use a fork to flake the salmon completely, removing any remaining skin or bone pieces.
  2. In a separate small bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon juice, fresh dill, salt, and pepper until combined.
  3. Pour the wet mixture over the flaked salmon. Add the 1/2 cup of breadcrumbs. Gently mix everything together until just combined. Do not overmix.
  4. Divide the mixture into 6 equal portions and shape them into patties, about 1 inch thick.
  5. Spread a thin layer of extra breadcrumbs on a plate. Lightly coat both sides of each salmon cake with the breadcrumbs.
  6. Heat the oil in a large skillet over medium heat.
  7. Carefully place the salmon cakes in the hot oil, ensuring not to overcrowd the pan. Work in batches if necessary.
  8. Cook for 3 to 4 minutes per side, until the salmon cakes are golden brown and crispy.
  9. Remove the cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
  10. Serve your easy salmon cakes immediately with tartar sauce or a fresh lemon wedge.

Notes

  • For a healthier option, bake the cakes at 400°F (200°C) for 12-15 minutes, flipping halfway, until golden.
  • If you use fresh cooked salmon, you will need about 1 cup of flaked salmon.
  • These salmon patties are excellent for meal prep; store cooled cakes in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://miameal.com/crispy-salmon-cakes-easy-canned-salmon-recipes/