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Easy Crispy Salmon Cakes Using Canned Salmon

Close-up of golden-brown, crispy salmon cakes stacked on a white plate, one cut open showing flaky texture.
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Create delicious, budget-friendly salmon cakes with a crispy exterior and tender interior. This recipe uses canned salmon for quick weeknight dinners or appetizers.

Ingredients

Scale
  • 1 (14.75 oz) can salmon, drained and flaked
  • 1/2 cup 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 vegetable oil, for frying

Instructions

  1. In a medium bowl, gently flake the drained salmon with 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 salmon.
  3. Mix the ingredients together until just combined. Do not overmix.
  4. Form the mixture into 6 to 8 equal-sized patties, about 1 inch thick.
  5. Heat the vegetable 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 not to overcrowd the pan. Work in batches if necessary.
  7. Pan fry the salmon cakes for 4 to 5 minutes per side, until they are golden brown and crispy on the outside.
  8. Remove the cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  9. Serve your homemade salmon cakes immediately with lemon wedges or tartar sauce.

Notes

  • For extra crispy salmon patties, use panko breadcrumbs instead of standard breadcrumbs.
  • If you prefer a brighter flavor, add 1 teaspoon of fresh lemon zest to the mixture.
  • These cakes reheat well in a toaster oven to maintain crispness.

Nutrition

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