Easy Salmon Cakes with Canned Salmon
These Easy Salmon Cakes With Canned Salmon are a total game changer when it comes to mealtime. Made with salmon, red bell pepper, green onions, garlic, and seasonings – there’s flavor in every bite! But the best part? These canned salmon patties are surprisingly quick and easy to make – ready to serve in less than 20 minutes!
Serve up these yummy salmon cakes with this delicious sauce--my kids LOVE it!
RECIPE INGREDIENTS
You’ll need the following ingredients to make these delicious Salmon Cakes with Canned Salmon:
INGREDIENT NOTES
Canned Salmon: You’ll need a can of salmon, boneless and skinless. Canned salmon is a convenient and affordable option for making these delicious salmon cakes. You’ll need one 14-ounce can of pink salmon to make 4 servings.
HOW TO MAKE SALMON CAKES WITH CANNED SALMON: STEP-BY-STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the printable recipe card below!
Step 1: Add canned salmon to a large bowl. Break it up using a fork or clean hands. Discard any bones you might find. Add egg, white ends of the green onion, panko breadcrumbs, Italian breadcrumbs, parmesan cheese, chopped red pepper, mayonnaise, lemon juice, garlic powder, onion powder, dill, salt, black pepper, and cayenne if using.
Step 2: Mix all the ingredients well until thoroughly combined.
Step 3: Using a measuring cup, scoop out about quarter-cup of the salmon mixture. With clean hands, gently form them into the shape of a salmon burger.
Step 4: In a large skillet over medium heat, heat a little olive oil or avocado oil. Use a brush to make sure the entire skillet is coated. Cook the salmon cakes in the hot skillet for about 3-4 minutes on each side, or until cooked through and forms a nice, golden brown crust.
RECIPE TIPS & TRICKS
- Make larger patties – Use a 1/2 measuring cup to create thicker salmon cakes. This will result in 4 large salmon cakes.
- Add more oil as needed – To help achieve crispy salmon cakes, add more oil to the skillet when frying them up.
Confidence Tip
Scale this salmon recipe to make a large batch and cook them in the oven on a baking sheet. Simply coat the salmon cakes with cooking oil spray and bake in a preheated 425°F in a single layer until warmed through (approx. 10 minutes). Flip halfway and consider broiling to get that golden brown crust.
STORAGE & REHEATING
Storage: Store leftover salmon patties in an airtight container in the fridge for 3 days.
Reheating: For best flavor and texture, I recommend reheating them in the oven, toaster oven, or air fryer set to 350°F until heated through. You can also reheat in a skillet over medium-high heat with a touch of oil and cook for a few minutes on each side.
Freezing: Freeze them in a freezer bag or container with parchment paper separating the patties. Frozen patties can be kept for up to 3 months. Thaw in the fridge and reheat.
ADDITIONS & SUBSTITUTIONS
ADDITIONS:
- Cheese: Fold in grated cheese such as cheddar, mozzarella, or even feta cheese!
- Fresh herbs: Add chives, parsley, or fresh dill to the salmon mixture.
- Flavor add-ins: Add a splash of Worcestershire sauce or a teaspoon of Old Bay Seasoning to give some extra flavor.
SUBSTITUTIONS:
- Breadcrumbs: Swap out the regular bread crumbs for a gluten-free variety to make gluten-free salmon patties.
- Try other canned fish: If you don’t have canned pink salmon, try this easy recipe with tuna to make tuna patties instead.
SERVE THESE SALMON CAKES WITH…
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I hope you love these easy salmon cakes! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Easy Salmon Cakes with Canned Salmon
Ingredients
- 14 oz. canned pink salmon (boneless, skinless)
- 1 egg
- 2 green onions (green and white parts), divided
- 1/4 cup panko breadcrumbs
- 1/4 cup Italian breadcrumbs
- 1/2 cup Parmesan cheese
- 1/4 cup red bell pepper, finely chopped
- 1/2 cup mayonnaise
- 2 tbsp lemon juice (juice from one lemon)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried dill
- 1/4 tsp black pepper
- 1/8 tsp kosher salt or sea salt
- 1/8 tsp cayenne pepper (optional)
- 1 tbsp avocado oil or olive oil (plus more if needed)
Instructions
- Prep: In a large bowl, add the salmon. With a fork or clean hands, break the salmon apart. Discard any bones you might find.
- Mix: To the bowl, add your egg, white ends of the onion, panko breadcrumbs, Italian breadcrumbs, parmesan cheese, red bell pepper, mayo, lemon juice, garlic powder, onion powder, dill, pepper, salt, and cayenne pepper (if using). Mix until well combined.
- Form Patties: Using a measuring cup, scoop out 1/4 cup of the salmon mixture. With clean hands, gently form the salmon into a burger shape. Note: For larger cakes, use 1/2 cup of the salmon mixture.
- Cook: To a large skillet over medium heat, add 1 tbsp of oil. Use a brush to make sure the entire skillet is coated with oil.Place salmon cakes in the skillet. Cook for 3-4 minutes. Flip the salmon cakes and cook for an additional 3-4 minutes or until everything is heated through and you have a nice, golden brown crust. Throughout the cooking process, you can add a bit more oil, if needed.
- Serve: Serve these salmon cakes with this delicious, easy sauce!
