Go Back

salmon cakes with canned salmon

Delicious and easy-to-make salmon cakes using canned salmon, perfect for a quick meal or appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Canned Salmon Mixture
  • 2 cans canned salmon drained and flaked
  • 1 cup bread crumbs preferably panko
  • 1 large egg beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice freshly squeezed
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Cooking
  • 2 tablespoons olive oil for frying

Method
 

Prepare the Mixture
  1. In a large mixing bowl, combine the drained and flaked canned salmon, bread crumbs, beaten egg, Dijon mustard, mayonnaise, Worcestershire sauce, lemon juice, dill, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Form the Cakes
  1. Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick.
Cook the Cakes
  1. Heat olive oil in a frying pan over medium heat. Once hot, add the salmon cakes in batches, being careful not to overcrowd the pan.
  2. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.
Serve
  1. Remove the salmon cakes from the pan and drain on paper towels. Serve warm with your choice of dipping sauce or a side salad.

Notes

These salmon cakes can be made ahead of time and refrigerated for up to 24 hours before cooking.