Easy Salmon Cakes - Healthy Recipes Blog (2024)

The only ingredients absolutely needed for this recipe are canned salmon and eggs. The remaining ingredients are flexible. Here's an overview of what you'll need. The exact measurements are listed in the recipe card below.

• Canned salmon: Make sure to use boneless, skinless salmon and drain it well.
• Eggs: I use large eggs in most of my recipes, this one included.
• Mayonnaise: I prefer mayonnaise made with avocado oil.
• Mustard: I use Dijon mustard.
• Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work in this recipe.
• To season: Kosher salt, black pepper, and dried thyme.
• Chopped parsley: Cilantro is also excellent in this recipe.
• Olive oil: Used for frying the patties.

Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe:

Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces. Thorough drying and mixing will help prevent the patties from falling apart. Add the remaining ingredients (except for the oil) and mix everything well.

Cook the patties in hot olive oil. I use a 4-tablespoon ice cream scoop to scoop the mixture out of the bowl. You should pack the mixture into the scoop - I press on it with a fork. It helps the cakes retain their shape. Cook the patties until well-browned and crispy, about 3 minutes on each side.

This is what they look like on the inside when done:

Expert Tip

There are a few steps you can take to make sure the cakes don’t fall apart:

• Drain the salmon thoroughly.
• Flake it well with a fork. You want it in small pieces.
• Use large eggs.
• Mix the ingredients thoroughly.

How do you keep the patties from falling apart?

As mentioned above, you should drain the canned salmon thoroughly, flake it well, use large eggs, and mix the ingredients thoroughly.

Should I add flour or breadcrumbs?

No. In my experience, you don't need a binder (such as flour, breadcrumbs, or almond flour) to hold these patties together.

Can I make this recipe with canned tuna?

Yes, you can. I also have a slightly different recipe for tuna patties if you'd like to try that.

Serving Suggestions

These salmon cakes make a quick and easy meatless entree. I serve them for dinner with a dollop of homemade tartar sauce, keeping the sides simple.

I like serving them with caprese salad, microwave cauliflower drizzled with olive oil and lemon juice, or broiled tomatoes. They are also excellent with a side of microwave asparagus.

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power, or enjoy them cold straight out of the fridge.

I like them with Dijon mustard or sriracha mayo. The leftovers are excellent - in fact, I often make extra patties to ensure I have some for the next day's lunch!

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Easy Salmon Cakes

These delicious salmon cakes are perfect for an easy weeknight dinner. The leftovers are great for lunch the next day.

Servings: 4 servings

Calories: 226kcal

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Nutrition per Serving

Serving: 2 patties | Calories: 226 kcal | Carbohydrates: 1 g | Protein: 14 g | Fat: 17 g | Saturated Fat: 3 g | Sodium: 317 mg