Salmon Cakes (with Canned Salmon)

This canned salmon cakes recipe is one of my favorite budget-friendly ways to get omega 3-s into my diet. Salmon fish is typically considered a “fancy” seafood meat, but my trick is to use canned salmon instead. It’s true – fresh salmon can be more expensive and bougie, but in this recipe, I make salmon cakes with canned salmon. Nobody ever knows the difference!

If you’re looking for a budget-friendly seafood recipe, and especially one that is “bougie” but doesn’t use fancy ingredients, these salmon cakes are exactly that!

Salmon Cakes Video

How to Make Salmon Cakes

This salmon patty recipe takes so little effort that you’ll be surprised there isn’t more to it! Mix up the salmon mixture, then fry the cakes on the pan.

• Sauté the onions: On a preheated frying pan, sauté the minced onion in olive oil until translucent and lightly golden.
• Crumble the salmon: In a large bowl, break apart the canned salmon into small pieces.
• Combine all the ingredients: Combine all of the remaining ingredients with the salmon chunks.
• Shape the cakes: Shape the salmon cakes with a scoop or a spoon. Shape into a ball, then lightly flatten.
• Cook: Preheat a large skillet to medium heat and pan fry each side of the salmon cakes for three to four minutes or until they’re golden brown. Transfer them to a paper towel-lined plate and enjoy!

Canned Salmon Cakes Substitutions & Variations

A little variety is always welcome when it comes to cooking. You never know when a little ingredient swap will send this canned salmon cakes recipe to the very top of your favorites list.

Ingredient Substitutions

We’ve all been there – we’re out of one ingredient. Does it ultimately matter? It depends… but here’s some options to try!

• Fresh herbs: Instead of fresh dill or parsley, use other herbs like basil, thyme, or even cilantro.
• Breadcrumbs: I like to use Panko breadcrumbs, but crushed saltine crackers work in a pinch, too.
• Lemon juice: Swap out the lemon juice with lime juice. It still gives a citrus taste, but with a different twist. For even more citrus flavor, add lime or lemon zest!
• Canned salmon: If you have leftover baked salmon, use it instead of canned salmon.
• Mayonnaise: A great substitute for mayo is Greek yogurt!

Flavor Variations

If you want to add just a little more “something-something” to your salmon cakes, try these additions!

• Spicy: Give the salmon cakes a kick of heat with cayenne pepper or hot sauce.
• Veggie-loaded: To add more veggies to the meal, add minced jalapeños, garlic, red bell peppers, onions, or celery. Careful not to add too much or the patties may fall apart more easily.
• Panko-coated: Make the easy salmon patties extra crispy on the outside by coating them with even more bread crumbs.
• Cajun: Add old bay seasoning to the salmon pancakes for more of a cajun flavor. If needed, add extra salt and black pepper.
• Low-carb: Decrease the carbohydrates in the cakes by swapping out the breadcrumbs with about 1/3 cup of Parmesan cheese. The flavor is slightly different, but your sugar levels will thank you.

Tips For Your Canned Salmon Cakes

There’s nothing tricky about these salmon cakes when you have all the necessary tips to make a great patty. Here are my top tips and tricks to help you!

• Use canned salmon in water: Even though both oil or water canned salmon can be used for salmon cakes, I prefer the salmon in water. This one has the most amount of nutrients still preserved in the salmon. Omega-3 fatty acids tend to leak out into the oil in oil-packed salmon.
• Measure with cookie scoop: Make all of the salmon cakes the same size by portioning them out with a medium cookie scoop. I prefer balls about one and half tablespoons in size.
• Use boneless canned salmon: The canned salmon at Costco is perfect for this recipe. When using other brands, choose one that is “boneless canned salmon in water”.
• Sauté in a nonstick pan: Use a non-stick pan and cook on medium heat so the cakes don’t burn. Slow and steady is key!

Four Tips To Keep Salmon Cakes Together

Salmon cakes have a tendency to fall apart easier compared to other meat patties. Here are five ways to ensure your salmon cakes stay together.

• Drain the salmon: For the best flavor and texture, drain the canned salmon really well. Extra liquid makes the mixture watery.
• Flake the salmon: Flake the salmon with a fork. Avoid large chunks of salmon in the patties.
• Add the egg: The recipe already calls for two eggs, but if your patties are falling apart (especially when more ingredients are added to the mixture), adding in an extra egg helps bind the patties.
• Mix thoroughly: Mix the salmon mixture thoroughly. When it’s not mixed well enough, the ingredients don’t bind together very well.
• Avoid flipping too soon: Wait to flip the salmon patties until a crispy golden layer has formed. Flipping the patties too soon may cause the patties to fall apart.

Storing & Reheating Salmon Cakes

Salmon cakes are a tasty and easy protein-packed snack or meal to have for a few days. Keep the cakes tasting fantastic with these tips.

• Refrigerator: To store leftover salmon patties for up to three days, keep them in an airtight container in the fridge.
• Freezer: To store cooked salmon cakes for up to two months, place cooled patties in an airtight container in the freezer. If storing raw cakes, freeze the patties flat on a baking sheet, then transfer to a freezer-safe bag with parchment paper between layers. These keep for up to three months. Thaw in the refrigerator.
• Reheating: Reheat the salmon patties in an oiled skillet (for the most crispy exterior), air fryer at 375°F for four minutes, the oven at 400°F for five minutes, or in the microwave (in a pinch).

More Canned Fish Recipes

• Healthy Tuna Salad – Crazy easy and super affordable!
• Mexican Tuna Salad – Tuna salad combined with Mexican flavors
• Egg and Sprats Canapes – Savory, crunchy, and an easy appetizer
• Cobb Salad With Tuna – Filling and great for a crispy workday lunch

Recipe

Salmon Cakes (with Canned Salmon)

Print Pin

Servings

6 servings

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Recipe contributed by: Natalya Drozhzhin

This canned salmon cakes recipe uses simple pantry staples to create a budget-friendly, gourmet meal fast. It’s the perfect last-minute dish – flavorful and nutritious!

Ingredients

• 1 tbsp oil olive or avocado
• 1 large onion diced
• 18 oz canned salmon drained
• 3 large eggs
• 1/2 cup bread crumbs
• 1 tbsp garlic parsley salt
• 1 tbsp mayonnaise
• 2 tbsp lemon juice
• 3 tbsp fresh herbs minced dill or parsley
• oil for frying

US Units – Metric

Instructions

• Preheat a pan with oil. Add in minced onion and sauté until it is translucent and lightly golden.
  
• In a large bowl, break apart the canned salmon into small pieces.
  
• Add remaining ingredients to the salmon and combine everything together.
  
• Shape salmon cakes using a scoop or a spoon. Shape them into a ball, then lightly flatten them.
  
• Preheat a pan on medium heat. Cook each side of the patty for 3-4 minutes or until golden brown. Enjoy!
  

Nutrition Facts

Salmon Cakes (with Canned Salmon)

Amount Per Serving

Calories 230 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g10%

Trans Fat 0.05g

Polyunsaturated Fat 4g

Monounsaturated Fat 4g

Cholesterol 153mg51%

Sodium 1601mg67%

Potassium 375mg11%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 2g2%

Protein 24g48%

Vitamin A 345IU7%

Vitamin C 6mg7%

Calcium 278mg28%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.