Easy Salmon Cakes (Printer-Friendly)

Golden crispy patties with tender flaked salmon inside, ready in just 25 minutes.

# What You'll Need:

→ Seafood

01 - 2 cans (6 oz each) salmon, drained and flaked

→ 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
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 - Combine flaked salmon, onion, celery, parsley, and garlic in a large bowl.
02 - Whisk eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper in separate bowl.
03 - Add egg mixture and breadcrumbs to salmon. Stir until just combined.
04 - Shape mixture into 8 patties approximately 2 1/2 inches wide.
05 - Heat oil in large skillet over medium heat.
06 - Cook patties 3-4 minutes per side until golden brown and heated through.
07 - Transfer to paper towel-lined plate. Serve warm with lemon wedges or preferred sauce.

# Expert Hints:

01 -
  • These come together in under 30 minutes with ingredients you probably already have in your pantry
  • The crispy exterior gives way to incredibly tender, flavorful salmon that even fish skeptics love
02 -
  • Chill your mixture for 15 to 20 minutes before shaping if the patties feel too soft or sticky to work with
  • Do not press down on the cakes while they cook or you will lose that fluffy, tender interior texture
03 -
  • Gently press a small dimple into the center of each patty before cooking to prevent them from puffing up in the middle
  • Use a fish spatula to flip these delicate cakes, it is thin and flexible enough to slide underneath without breaking them apart

Go Back