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Crispy Canned Salmon Cakes

Crispy canned salmon cakes with a golden, crunchy exterior and tender center, made by pan-frying salmon patties until deeply browned. Bright lemon, fresh herbs, and Dijon add flavor while breadcrumbs help the patties hold together.
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Prep Time 15 minutes
Cook Time 15 minutes
chill 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salmon Cakes
  • 2 can (14.75 oz) pink salmon Drained and flaked.
  • 0.5 cup breadcrumbs Plain or panko.
  • 2 eggs Beaten.
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh parsley Finely chopped.
  • 2 green onions Thinly sliced.
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
For Cooking
  • 2.5 tbsp olive oil Use 2–3 tbsp total, adding more if needed between batches.
Dipping Sauce (optional)
  • 0.5 cup sour cream or Greek yogurt
  • 1 tbsp fresh dill Chopped.
  • 1 tbsp lemon juice For the sauce.
  • 0.5 tsp garlic powder For the sauce.
  • salt and pepper To taste.

Equipment

  • 1 non-stick skillet

Method
 

Make the salmon cake mixture
  1. Drain the canned salmon thoroughly, removing any large bones and skin, then flake into a large bowl; smaller flakes bind better.
  2. Add the breadcrumbs, beaten eggs, mayonnaise, and Dijon mustard to the bowl.
  3. Stir in the parsley, green onions, garlic powder, smoked paprika, salt, and black pepper.
  4. Mix in the lemon juice and lemon zest, then gently combine with a fork until just combined—avoid overmixing so the cakes don’t turn dense.
  5. Check texture and adjust: if the mixture is too wet to shape, add 1–2 more tablespoons of breadcrumbs; if too dry, add a small spoonful of mayonnaise.
Shape and chill
  1. Divide the mixture into 8 equal portions and shape into patties about 3/4 inch thick.
  2. Place patties on a plate and refrigerate for 10–15 minutes to help them hold their shape during cooking.
Prepare dipping sauce (optional)
  1. Whisk together sour cream (or Greek yogurt), dill, lemon juice, and garlic powder, then season with salt and pepper to taste.
  2. Cover and refrigerate the sauce while you cook the salmon cakes.
Pan-fry until golden
  1. Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat until the oil shimmers.
  2. Add salmon cakes in a single layer and cook 3–4 minutes on the first side without touching them until a deep golden-brown crust forms.
  3. Flip carefully and cook another 3–4 minutes until the second side is deep golden-brown.
  4. Transfer cakes to a plate lined with paper towels, adding more olive oil to the pan if needed for the second batch.
Serve
  1. Serve hot with the dipping sauce and a squeeze of lemon, and eat immediately for maximum crispiness.

Notes

Pro tip: use thoroughly drained salmon and small flakes for better binding; if patties feel soft, chill the formed patties a few minutes longer before frying. Store cooked salmon cakes in the fridge up to 3 days; reheat in a skillet over medium heat until warmed through and crisp at the edges. Freeze uncooked patties up to 1 month (layer between parchment) and cook from thawed for best texture. For a dairy-light option, use Greek yogurt in the sauce and omit the mayonnaise if you want a lighter mix—texture may be slightly softer.