Easy Salmon Cakes (Printable Version)

Crispy golden patties with tender flaked salmon inside, ready in 25 minutes.

# What You Need:

→ 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 Steps:

01 - In a large bowl, combine the flaked salmon, onion, celery, parsley, and garlic until evenly distributed.
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 in diameter, ensuring even thickness for uniform cooking.
05 - Heat the oil in a large skillet over medium heat until shimmering but not smoking.
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 preferred sauce.

# Helpful Tips:

01 -
  • You can have dinner on the table in under 30 minutes with pantry staples
  • The crispy exterior gives way to incredibly tender, flavorful bites
  • They reheat beautifully for lunches the next day
02 -
  • Do not overmix or the cakes will become tough and dense
  • Let the patties rest for 5 minutes in the fridge before frying to help them hold together
  • Make sure the oil is hot enough or they will absorb too much oil and turn greasy
03 -
  • Pat the salmon extra dry before flaking to prevent soggy cakes
  • Use Panko breadcrumbs for extra crunch if you can find them

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