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Salmon Cakes with Canned Salmon

Salmon cakes with canned salmon are a delightful and easy-to-make dish that brings the taste of the sea to your table. These golden-brown patties have a crispy exterior and a moist interior, bursting with savory flavors that everyone will love. Perfect for any occasion, they can be served as appetizers or main dishes, making them a versatile addition to your meal rotation. Enjoy them warm with a squeeze of lemon or your favorite dipping sauce for an unforgettable culinary experience.

  • Total Time: 25 minutes
  • Yield: Approximately 6 servings 1x

Ingredients

Scale
  • 1 (14.75 oz) can wild-caught salmon, drained and flaked
  • 1 cup breadcrumbs (plain or seasoned)
  • 1 large egg
  • ¼ cup fresh parsley, chopped
  • ¼ cup onion, finely chopped
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 2 tbsp lemon juice
  • 2 tbsp olive oil (for frying)

Instructions

  1. Gather all ingredients and flake the drained canned salmon into a mixing bowl.
  2. Add breadcrumbs, onion, parsley, egg, mayonnaise, mustard, and lemon juice. Mix gently until combined.
  3. Form the mixture into patties about 1 inch thick.
  4. Heat olive oil in a skillet over medium heat. Fry each patty for about 4 minutes on each side until golden brown.
  5. Transfer cooked cakes to paper towels to drain excess oil and serve warm with lemon wedges or dipping sauce.
  • Author: Selena
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Seafood

Nutrition

  • Serving Size: 1 cake (50g)
  • Calories: 140
  • Sugar: 0g
  • Sodium: 310mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 9g
  • Cholesterol: 40mg

Keywords: For added flavor, consider incorporating herbs like dill or spices such as paprika. Substitute breadcrumbs with crushed crackers or panko for extra crunch. To store leftovers, keep in an airtight container in the refrigerator for up to three days.