Salmon Cakes with Canned Salmon Recipe in 6 Steps

Published: 30 Apr 2026

Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to follow Food Paradise on Pinterest.

Ingredients With Exact Amounts

Before you start, let’s gather all the ingredients. These are common pantry staples that you probably already have in your kitchen.

Main Ingredients

  • Canned salmon – 15–16 oz (about one large can), drained and flaked. This is the main ingredient, so make sure you get good-quality canned salmon.
  • Egg – 1 large, beaten. The egg will help bind the ingredients together and give the cakes a smooth texture.
  • Bread crumbs or panko – ½ cup. Panko breadcrumbs are lighter and fluffier, perfect for a crispy texture.
  • Mayonnaise – 2–3 tbsp. Adds moisture to the cakes, making them soft and flavorful.

Flavor Enhancers

  • Lemon zest & 1 tbsp lemon juice for a fresh, tangy flavor that pairs perfectly with salmon.
  • Garlic powder – ½ tsp. A subtle flavor booster that brings out the richness of the salmon.
  • Salt & pepper – to taste. These basic seasonings will help elevate the flavor of the salmon cakes.
  • Fresh herbs – 2–3 tbsp finely chopped parsley, dill, or scallions. You can use any herb you like; parsley is a popular choice for a fresh, herby touch.

For Cooking

  • Olive or avocado oil – 2–3 tbsp for pan-frying. This will give the cakes a beautiful golden-brown crust.

Step by Step Recipe Method (Core)

Let’s break down each step of the recipe for Salmon Cakes with Canned Salmon in complete detail to ensure you get perfect results every time. Follow these steps carefully, and you’ll have delicious, crispy salmon cakes ready to serve!

Step 1: Prepare the Salmon

Start by opening the can of salmon. Use a can opener to carefully remove the lid, and then drain the liquid from the can. It’s essential to drain it well to prevent the mixture from becoming too watery. After draining, place the salmon into a large mixing bowl.

Now, use a fork to flake the salmon into smaller pieces. Make sure there are no large chunks of fish left. If you prefer a smoother texture, you can remove any large bones (though they are soft and edible). Continue to gently break the salmon apart, ensuring it’s evenly flaked and ready to combine with the other ingredients. Set the salmon aside.

Step 2: Mix the Ingredients

In the same bowl where you flaked the salmon, add the following ingredients:

  • 1 large beaten egg
  • 2–3 tablespoons of mayonnaise
  • ½ cup of breadcrumbs or panko
  • 1 tablespoon of lemon juice
  • ½ teaspoon of garlic powder
  • Salt and pepper to taste
  • 2–3 tablespoons of finely chopped fresh herbs (such as parsley, dill, or scallions)

With a spoon or your hands, gently mix all the ingredients together. Be careful not to overmix; you just want to combine everything so that it sticks together without turning into a paste. The breadcrumbs and mayo should help bind the ingredients while keeping the mixture moist.

If you find the mixture too wet or loose, add a little more breadcrumbs, one tablespoon at a time, until it becomes firmer and can hold its shape when pressed into patties. You should be able to form the mixture into cakes without it falling apart.

Step 3: Form the Cakes

Now, it’s time to shape your salmon cakes. Wet your hands lightly with water or a bit of oil to prevent the mixture from sticking. Take a small portion of the mixture (about ¼ cup for each cake), and roll it into a ball.

Next, gently press the ball between your palms to flatten it into a patty shape. Try to keep the patties evenly sized and about 1-inch thick. You can make 4–6 patties depending on your preferred size. If you want larger cakes, simply use a bit more of the mixture for each patty. Once all the cakes are formed, set them aside on a plate or tray.

Step 4: Cook the Salmon Cakes

Now it’s time to cook those beautiful salmon cakes. You have two options for cooking: pan-frying for a crispy golden crust or baking for a healthier alternative.

Pan-Frying Method:

  1. Heat 2–3 tablespoons of olive oil or avocado oil in a large skillet over medium heat. Allow the oil to heat up for a minute or two, until it’s hot but not smoking.
  2. Carefully place the salmon cakes in the skillet, making sure not to overcrowd the pan. You want to give each cake space to cook evenly. You may need to do this in batches depending on the size of your pan.
  3. Cook the cakes for 3–5 minutes on one side until the bottom is golden brown and crispy.
  4. Use a spatula to carefully flip the cakes over. Cook for another 3–5 minutes on the other side until they are golden brown and crispy all over. The cakes should be firm to the touch and cooked through. If necessary, adjust the heat slightly to avoid burning.
  5. Once cooked, transfer the salmon cakes to a plate lined with paper towels to absorb any excess oil.

Baking Method (Optional):

  1. Preheat your oven to 400°F (200°C). While the oven is heating up, line a baking sheet with parchment paper.
  2. Arrange the salmon cakes on the baking sheet, ensuring they are not touching each other.
  3. Bake the cakes in the preheated oven for 10 minutes on each side. This method gives the cakes a golden, crispy texture with less oil.
  4. After baking, check to make sure the cakes are firm and golden brown. If needed, bake them for an additional few minutes.

Step 5: Serve and Enjoy

Once your salmon cakes are cooked to perfection, it’s time to serve! Place them on a plate and serve immediately while they are still hot and crispy.

For the perfect meal, try serving them with a few lemon wedges on the side for a fresh burst of flavor. You can also serve them with a tangy dipping sauce such as tartar sauce, a creamy dill yogurt sauce, or even a simple squeeze of lemon juice. Pair them with a light green salad or some roasted vegetables for a complete meal. If you’re looking for a heartier option, serve the salmon cakes with a side of mashed potatoes or rice.

These salmon cakes are great for lunch, dinner, or even as a tasty snack. Enjoy your homemade, crispy salmon cakes made with canned salmon!

Variations in the Recipe

While this recipe is delicious as it is, there are many ways to customize it to suit your taste. Here are a few variations you can try:

Herb Variations

Instead of parsley, try fresh dill, cilantro, or even a mix of both. Dill pairs especially well with salmon and adds a refreshing note to the cakes.

Texture Tweaks

If you prefer a crispier exterior, substitute the bread crumbs with crushed saltine crackers. They will give the cakes a wonderful crunch.

Cooking Options

For a healthier alternative, try cooking the salmon cakes in an air fryer. Simply preheat your air fryer to 400°F and cook the cakes for 10 minutes, flipping halfway through. They will be crispy on the outside without the need for excess oil.

If you’re craving a lighter version, skip the frying altogether and bake the cakes as described earlier.

Mistakes to Avoid

To make sure your salmon cakes turn out perfectly every time, here are some common mistakes to avoid:

Not Draining the Salmon Enough

It’s essential to drain the canned salmon well to avoid a watery mixture. Excess moisture can make the cakes fall apart during cooking, so ensure you remove as much liquid as possible before flaking the salmon.

Skipping the Binder

Eggs and bread crumbs are key to holding the cakes together. If you skimp on the binding ingredients, the cakes may crumble while cooking. If the mixture feels too loose, add a little more bread crumbs until it’s firm enough to hold its shape.

Crowding the Pan

Avoid overcrowding the pan when frying the salmon cakes. If you add too many cakes at once, the oil temperature will drop, and the cakes will become soggy instead of crispy. Cook them in batches to ensure a golden-brown crust on each one.

Overmixing

When combining the ingredients, be sure to mix gently. Overmixing will make the cakes dense and tough. Lightly combine the ingredients until they’re just mixed, then stop.

Conclusion

Salmon cakes with canned salmon are a quick, healthy, and delicious dish that you can prepare in under 30 minutes. This recipe is not only easy to make, but it’s also a great way to use canned salmon in a fresh and tasty way. With simple ingredients and a few variations, you can customize the cakes to your liking. Whether you’re making them for a family dinner or a light lunch, these salmon cakes are sure to be a hit. So next time you find yourself with canned salmon, give this recipe a try!

FAQs

Can I Use Other Fish Instead of Salmon?

Yes! While salmon gives these cakes their signature flavor, you can also substitute canned tuna or even crab for a different twist. Both work great in this recipe.

How Do I Store Leftovers?

If you have leftovers, store them in an airtight container in the refrigerator for up to 2–3 days. For longer storage, freeze the cakes for up to 2 months. To reheat, simply bake them at 375°F (190°C) for about 10 minutes.

Do I Have to Remove Bones from Canned Salmon?

The bones in canned salmon are soft and edible, so you can leave them in for added nutrients. However, if you prefer a smoother texture, feel free to remove them before flaking the salmon.

What Should I Serve With Salmon Cakes?

Salmon cakes are versatile and can be served with a variety of sides. Try pairing them with a light green salad, roasted vegetables, or a tangy dipping sauce like tartar sauce or dill yogurt.

Sophia Pervaiz Avatar
Sophia Pervaiz

Passionate about creating delicious, approachable recipes and sharing insights on our furry companions, Sophia Pervaiz blends their love for food and cats into every post. When not experimenting with new recipes in the kitchen, they enjoy spending time with their cats, learning more about feline health, and creating content that caters to both food lovers and pet enthusiasts. With a knack for making everything feel personal and relatable, Sophia Pervaiz brings a warm, friendly voice to both the culinary and animal worlds. Whether you're here for a tasty new dish or some helpful cat tips, there's always something for everyone!

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