These 30-minute salmon cakes are made with canned salmon and a few pantry staples. They are perfect for an easy, flavorful weeknight meal!
Canned fish is one of the easiest ways to incorporate seafood into your diet. It's accessible, affordable, and can be kept in the pantry for a long time. I make these salmon cakes about once a week. They are easy to make and taste great, and I always have the basic ingredients on hand and can improvise with the rest.
Ingredients
The only mandatory ingredients are canned salmon and eggs. The remaining ingredients are flexible. See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Canned salmon: Use boneless, skinless salmon and drain it well.
- Mayonnaise: I prefer mayonnaise made with avocado oil.
- Mustard: I use Dijon mustard.
- Chopped parsley: Cilantro is a good substitute.
- Olive oil: For frying the patties. Sometimes, I fry the patties in ghee (clarified butter).
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Drain the salmon cans thoroughly. Place the salmon in a large bowl and flake it well with a fork into tiny pieces. Add the remaining ingredients (except for the oil) and mix well.
Use a 4-tablespoon ice cream scoop to scoop the mixture out of the bowl. Cook the patties until well-browned and crispy, about 3 minutes on each side.
Serve immediately. This is what they look like on the inside when done:
Variation: Baked Salmon Patties
To bake these patties, line a rimmed baking sheet with parchment paper. Measure ¼ cup per patty with a scoop, packing the mixture in. Place on the parchment and gently flatten. Spray the patties with olive oil and bake them for 10 minutes at 400°F. Flip, spray with more oil, and bake for 10 more minutes.
If you'd like to brown them, replace the parchment with foil and broil them in the middle of the oven for 2 minutes. Serve immediately.
In the photo below, you can see the baked version served with steamed broccoli and grainy mustard.
These are delicious! I have used this recipe many times. My go to for a nice lunch or dinner. They freeze well too. And the best part, so good for you!
Lisa Wells
Read more comments
Five Tips for Keeping the Patties from Falling Apart
- Drain the salmon thoroughly.
- Flake it well with a fork, as shown in the photo below. It should be flaked into tiny, uniform pieces.
- Use large eggs.
- Mix the ingredients thoroughly.
- When frying them, pack the mixture into the scoop. I press it down with a fork. It helps the cakes retain their shape.
Recipe FAQs
Yes! Cook two 6-ounce salmon fillets using any of the following recipes: baked salmon, pan-fried salmon, or poached salmon. Let them cool, remove the skin (and any bones), and proceed with the recipe.
Surprisingly well, thanks to the egg and mayo. If the mixture feels too loose (varies by brand of canned salmon), add 2-4 tablespoons of almond flour (or breadcrumbs if you're not keeping it gluten-free and low-carb).
The mayonnaise adds flavor and moisture. I don't recommend skipping it.
Yes. It adds flavor, but the patties are delicious without it. The photo below shows a mixture made with no parsley or fresh garlic. Instead, I used a teaspoon of garlic powder and a tablespoon of Italian seasoning. 
Yes! Mix the ingredients up to 24 hours in advance. Cover the bowl tightly and refrigerate. Form the patties just before cooking. Chilling helps them firm up, so they're less likely to fall apart.
Serving Suggestions
Salmon cakes make a quick and easy meatless entree. I serve them with grainy mustard or a dollop of homemade tartar sauce or Greek yogurt dip (shown in the image below), keeping the sides simple.
I like to serve them with caprese salad, microwave cauliflower drizzled with olive oil and lemon juice, or broiled tomatoes. They are also delicious with a side of microwave asparagus, as shown in the photo below. Also on the plate: sriracha mayo for dipping both the patties and the asparagus.
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power, in a 350°F oven, or enjoy them cold straight out of the fridge. You can also freeze the cooled patties in a single layer in freezer bags for up to three months.
The first photo below shows the leftovers served with tomatoes, dill pickles, and Greek yogurt dip. The second one shows them served on top of a simple salad dressed with homemade vinaigrette.
Recipe Card
Salmon Cakes Recipe (Pan-Fried or Baked)
Video
Ingredients
- 2 6-ounce cans salmon - skinless and boneless
- 2 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh garlic - minced
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ cup parsley - chopped
- ¼ cup olive oil - for frying
Instructions
- Preheat the oven to the "keep warm" setting (170℉).
- Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.2 6-ounce cans salmon
- Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.2 large eggs, 2 tablespoons mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons fresh garlic, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon dried thyme
- Mix in the chopped parsley.½ cup parsley
To Pan-Fry:
- Heat the olive oil over medium heat in a large 12-inch nonstick skillet for about 3 minutes.¼ cup olive oil
- Using a 4-tablespoon ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture tightly into the scoop, pressing it down with a fork or the back of a spoon, then release it into the skillet and gently flatten.
- Cook the salmon patties until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep them warm while you cook the second batch. Serve immediately.
To Bake:
- Line a rimmed baking sheet with parchment paper. Preheat the oven to 400°F.
- Measure ¼ cup per patty with a scoop, packing the mixture in. Place the mounds on the parchment and gently flatten. Spray the patties with olive oil and bake them for 10 minutes. Flip, spray with more oil, and bake for 10 more minutes. If you'd like to brown them, replace the parchment with foil and broil them in the middle of the oven for 2 minutes.
- Serve immediately.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- To prevent the cakes from falling apart, drain the salmon thoroughly, flake it well, use large eggs, and mix the ingredients thoroughly.
- Canned salmon products can vary in texture. It's important to drain the salmon so it's visibly dry. Place it on paper towels if needed. If, despite your efforts, you mix the ingredients and the mixture seems very liquid, add 2-4 tablespoons of breadcrumbs (regular or gluten-free) or (for a low-carb, grain-free version) almond flour.
- About half the olive oil will remain in the skillet. The nutrition info reflects that. But you need all of it to fry the patties properly.
- To use fresh salmon instead of canned, cook two 6-ounce salmon fillets using any of the following recipes: baked salmon, pan-fried salmon, or poached salmon. Let them cool, remove the skin (and any bones), and proceed with the recipe.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power, in a 350°F oven, or enjoy them cold straight out of the fridge. You can also freeze the cooled patties in a single layer in freezer bags for up to three months.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Joan says
There are just the two of us empty nesters and I try to make a meal and freeze some for another meal. I’d like to incorporate more fish into our diet, too. Please let me know if these can be cooked and frozen. Thank you very much! I can’t wait to try them.
Vered DeLeeuw says
Hi Joan,
Yes - they can be frozen for up to three months.
Ellen says
Great recipe without fillers and if you follow the recipe come out delicious !
Vered DeLeeuw says
Yay! I'm so glad you enjoyed this recipe, Ellen.
Jane Hamilton says
Great recipe, was easy to make and held together well. Thanks for this one my daughter has PCOS and we are always looking for low carb meals.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Jane! Thank you for taking the time to write a comment.
Nydia says
What a great recipe. I've always liked salmon patties, but this recipe made me LOVE Salmon Patties. Thank you this wonderful recipe!
Vered DeLeeuw says
You're very welcome, Nydia! Thanks for the comment.
Jackie says
Made with fresh dill, served with sour cream/dill sauce. Absolutely delicious!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Jackie! Thanks for sharing your delicious tweaks.
Linda says
This recipe came up when I searched for non-breaded salmon cakes. We all loved these for a quick and easy meal. That they were gluten free was even better. They are definitely on our meal rotation list. I did not have any fresh garlic so used my own dried garlic 3/4t was more than enough. I am sure they will be even better next time when I do have fresh garlic.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Linda! Thank you for the detailed comment.
Janelle says
Can you cook these in the air fryer?
Vered DeLeeuw says
Hi Janelle,
I'm sorry - I don't own an air fryer, so I never tested that.
Nancy Giddings-Cude says
Is mustard, in lieu of mayonnaise, an acceptable change?
Vered DeLeeuw says
Hi Nancy,
I think that would be a lot of mustard and overpowering. Perhaps try sour cream or softened cream cheese.
Kirsty says
Hi! What can I use instead of Dijon mustard? Can I use English mustard or just an extra tsp mayo?
Thank you.
Vered DeLeeuw says
Hi Kirsty,
English mustard is fine! 🙂
David says
Good but it is not meatless.
Vered DeLeeuw says
I'm glad you liked them, David. If you consider fish and seafood meat, then you are correct that they are not meatless.
Frank G. says
Excellent quick meal. I used spinach instead of parsley. Came out well but I think i had issues with frying the spinach which burns easily. Still came out well.
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Frank!