Print

The Ultimate Crispy Salmon Cakes (Quick & Easy Canned Salmon Base)

A stack of four golden-brown, crispy salmon cakes, with one cut open to show the flaky salmon interior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy salmon cakes using canned salmon for a budget-friendly, quick dinner idea. Pan-fry them until golden brown for a crispy exterior and tender interior. This recipe is a family favorite and a great comfort food seafood option.

Ingredients

Scale
  • 1 (14.75 oz) can salmon, drained well and flaked
  • 1/2 cup plain breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil or vegetable oil, for frying

Instructions

  1. In a medium bowl, gently flake the drained canned salmon using a fork. Remove any visible bones or skin.
  2. Add the breadcrumbs, beaten eggs, red onion, parsley, Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper to the bowl with the salmon.
  3. Mix all ingredients together until just combined. Do not overmix; you want some texture remaining.
  4. Form the mixture into 8 equal-sized patties, about 1 inch thick. If the mixture feels too wet, add 1 more tablespoon of breadcrumbs.
  5. Heat the olive oil in a large skillet over medium heat. The oil should shimmer slightly before adding the cakes.
  6. Carefully place the salmon cakes into the hot skillet, ensuring they do not touch. You may need to work in batches.
  7. Pan-fry the salmon cakes for 4 to 5 minutes per side, until they are deeply golden brown and crispy on the outside and heated through.
  8. Remove the crispy salmon cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  9. Serve immediately with your favorite tartar sauce or a squeeze of fresh lemon juice.

Notes

  • For extra crispiness, chill the formed patties in the refrigerator for 15 minutes before frying.
  • If you prefer a Southern salmon patties flavor, substitute 1/4 cup of the breadcrumbs with fine cornmeal and add 1/2 teaspoon of Old Bay seasoning.
  • These cakes reheat well in an oven or air fryer to restore crispness.

Nutrition

Find it online: https://cookincorner.com/easy-crispy-salmon-cakes-recipe/