Easy Salmon Cakes (Print version)

Crispy golden patties with tender, flavorful salmon inside. Ready in 25 minutes using pantry staples.

# Ingredient List:

→ Seafood

01 - 2 cans (6 oz each) salmon, drained and flaked, bones and skin removed if desired

→ Vegetables & Aromatics

02 - 1/4 cup finely chopped onion
03 - 1/4 cup finely chopped celery
04 - 2 tablespoons finely chopped fresh parsley
05 - 1 clove garlic, minced

→ Binders & Fillers

06 - 1/2 cup breadcrumbs, use gluten-free if needed
07 - 2 large eggs
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon Worcestershire sauce
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon black pepper

→ For Frying

13 - 2 tablespoons vegetable oil or olive oil

# How To Make It:

01 - In a large bowl, combine the flaked salmon, onion, celery, parsley, and garlic.
02 - In a separate bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth.
03 - Add the egg mixture and breadcrumbs to the salmon mixture. Stir until just combined, being careful not to overmix.
04 - Shape the mixture into 8 small patties, approximately 2 1/2 inches wide and 1/2 inch thick.
05 - Heat the oil in a large skillet over medium heat until shimmering.
06 - Place the salmon cakes in the skillet and cook for 3-4 minutes per side, until golden brown and heated through.
07 - Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges or your favorite sauce.

# Expert Advice:

01 -
  • Theyre incredibly budget friendly but taste like you put in way more effort and money than you actually did
  • The crispy outside gives way to the most tender flavorful inside that even people who say they dont like canned salmon end up loving
02 -
  • The mixture will feel soft and slightly sticky but this is exactly right so dont be tempted to add more breadcrumbs or theyll turn out dense
  • Letting the patties rest in the refrigerator for 30 minutes before cooking helps them hold together better if you have the time
03 -
  • Drain the salmon really well and press it between paper towels to remove excess moisture before mixing
  • Use a light touch when shaping the patties and dont pack them too tightly or theyll become tough

Return