Easy Salmon Cakes: 10 Best Recipes and Tips for Perfect Canned Salmon Patties

Introduction

Tired of the same old weeknight dinners that take forever and still leave everyone asking “What’s for dinner?” These easy salmon cakes turn a humble can of salmon into a crispy, restaurant-quality meal the whole family will love in under 30 minutes.

This salmon cakes recipe is budget-friendly, uses mostly pantry staples, and delivers golden patties with a crispy exterior and flaky, tender interior. Whether you’re searching for salmon cakes with canned salmon, how to make salmon cakes, or a full recipe for salmon cakes, this guide covers it all. You’ll learn salmon cakes recipes for every method—pan-fried, baked salmon cakes, air fryer salmon cakes—plus fresh salmon options and make-ahead tricks.

In this complete guide, you’ll discover how to make salmon cakes from can, flavor boosts, binding secrets, what to serve with salmon cakes, and storage tips so you can enjoy them any night of the week.

Ingredients for Salmon Cakes

This basic salmon cakes recipe makes 8 patties (serves 4) and costs about $6–8 total—under $2 per serving. It relies on canned salmon cakes for convenience while offering swaps for salmon cakes with fresh salmon.

Core ingredients (canned version):

• 2 cans (14.75 oz each) pink salmon, drained (bones and skin removed or kept for extra calcium)
• 1 large egg (or see egg-free note below)
• ½ cup breadcrumbs or crushed saltine crackers (gluten-free panko works great)
• ¼ cup mayonnaise
• ¼ cup finely diced onion
• 2 tablespoons chopped fresh parsley or dill
• 1 tablespoon fresh lemon juice
• 1 teaspoon Old Bay seasoning (or ½ tsp salt + ¼ tsp black pepper + pinch of paprika)
• 1 teaspoon Dijon mustard (optional but recommended)
• 2 tablespoons vegetable oil or butter for frying

I usually use Wild Planet pink salmon for these salmon cakes — it has great flavor and flakes nicely. Shop Wild Planet Pink Salmon on Amazon

Fresh salmon variation: Replace canned salmon with 1 lb fresh salmon cakes—bake or poach the fillet first, then flake. This creates salmon cakes with fresh salmon that taste even more premium.

Cost-saving substitutions: Use crushed Ritz crackers instead of breadcrumbs, or add diced bell pepper for extra crunch and color. For a low-carb version, swap breadcrumbs with almond flour. These pantry staples keep the salmon cakes from can affordable and accessible.

How to Make Salmon Cakes (Step-by-Step Instructions)

Follow these numbered steps for foolproof results every time. This is how to make salmon cakes the easy way—whether you want salmon cakes recipe canned, salmon cakes from canned salmon, or how to make salmon cakes with canned salmon.

Preparing the Salmon

Drain the canned salmon well in a colander, pressing out excess liquid. Remove large bones and skin if desired (many keep them—they’re edible and nutritious). Flake the salmon into a large mixing bowl. For fresh salmon cakes, bake the fillet at 400°F for 12–15 minutes first, then flake.

Mixing the Ingredients

Add the egg, breadcrumbs, mayonnaise, onion, parsley, lemon juice, Old Bay, and Dijon to the flaked salmon. Mix gently with a fork until just combined—do not overmix or the patties will become dense. The mixture should hold together when squeezed; if too wet, add 1–2 tablespoons more breadcrumbs.

Forming the Patties

Scoop ⅓ cup of mixture and shape into 8 patties about ¾-inch thick. Place on a plate and chill in the refrigerator for 15–20 minutes. Chilling is the secret to how to make salmon cakes from can that stay together during cooking.

Cooking Methods

• Pan-fry (classic crispy results): Heat 2 tablespoons oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden and crispy. This is the traditional how to cook salmon cakes method.
• Baked salmon cakes: Preheat oven to 400°F. Place patties on a parchment-lined baking sheet, brush with oil, and bake 20–25 minutes, flipping halfway. How long to bake salmon cakes? About 22 minutes total for perfect texture.
• Air fryer salmon cakes: Preheat air fryer to 375°F. Spray patties lightly with oil and cook 10–12 minutes, flipping once. Less mess, same crunch!
• How to make salmon cakes with fresh salmon: Use the same mixing steps after flaking the cooked fillet.

The air fryer gives these salmon cakes a nice crisp without much oil. If you’re shopping for one, the Ninja is my go-to. Check the Ninja Air Fryer on Amazon

Tips for Perfect Salmon Cakes

Want restaurant-quality easy salmon cakes every time? These practical tips cover common problems:

• Binding secrets: The egg + mayonnaise combo is key. For can you make salmon cakes without eggs, use 2 tablespoons extra mayo or a flax egg (1 tbsp ground flax + 3 tbsp water).
• Flavor boosts: Add Worcestershire sauce, garlic powder, or a pinch of cayenne. This version is inspired by Ina Garten salmon cakes but uses simpler pantry items.
• Avoid fishy taste: Choose quality canned pink salmon and always add lemon juice and herbs. How do you make pink salmon cakes? Exactly the same as above—pink salmon is budget-friendly and mild.
• Gluten-free or low-carb: Use gluten-free breadcrumbs or almond flour.
• Make-ahead: Mix and shape patties up to 24 hours ahead; keep covered in the fridge.
• Salmon cakes recipe easy tweaks: Double the batch and freeze half for future quick meals.

A good sprinkle of Old Bay seasoning really makes these salmon cakes taste amazing. Get Old Bay Seasoning on Amazon

These tips ensure your salmon cakes recipe easy turns out perfectly every single time.

Serving Suggestions and Sauces

Wondering what to serve with salmon cakes? Pair them with light, fresh sides that balance the richness:

• Classic sauce for salmon cakes: Quick tartar sauce (½ cup mayo + 2 tbsp relish + 1 tsp lemon juice + salt) or spicy mayo (mayo + sriracha).
• What goes with salmon cakes: Coleslaw, roasted asparagus, garlic mashed potatoes, or a simple green salad.
• What goes well with salmon cakes: Serve as sliders on buns, over rice bowls, or alongside roasted veggies. Lemon wedges are non-negotiable!

For the binding and the quick tartar sauce, I always reach for Hellmann’s mayonnaise. Get Hellmann’s Mayonnaise on Amazon

For a complete meal, try them with a side of quinoa or couscous. These pairings make salmon cakes feel like a special dinner without extra effort.

Storage, Freezing, and Make-Ahead Tips

Leftovers are a lifesaver! Store cooked salmon cakes in an airtight container in the fridge for up to 4 days. How do you reheat salmon cakes? Warm in a 350°F oven for 8–10 minutes or in a skillet for crispiness.

Can you freeze salmon cakes? Absolutely—both raw and cooked patties freeze beautifully for up to 3 months. Flash-freeze on a tray, then transfer to a freezer bag. Thaw overnight in the fridge before cooking or reheating.

Make-ahead tip: Prepare the full batch on Sunday and enjoy salmon cakes all week long.

FAQ

Key Takeaways

• Salmon cakes with canned salmon are quick, cheap, and delicious.
• Chill the mixture and use proper binders for patties that hold together.
• You can pan-fry, bake, or air-fry—baked salmon cakes and air fryer salmon cakes are mess-free winners.
• Make a double batch and freeze for easy future meals.
• Pair with a bright sauce for salmon cakes and simple sides for a complete dinner.

Conclusion

These easy salmon cakes prove that a can of salmon can become a crispy, flavorful dinner in under 30 minutes. From how to make salmon cakes the classic way to baked salmon cakes, air fryer salmon cakes, and salmon cakes with fresh salmon, you now have every tool and variation you need.

Give this salmon cakes recipe a try tonight—it’s versatile, affordable, and sure to become a family favorite. Pin this for later, try one of the 10 best tips, and let me know in the comments your favorite way to serve them!