Easy Salmon Cakes (Printable)

Crispy outside, tender inside salmon patties ready in 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

# Directions:

01 - In a large bowl, combine the flaked salmon, onion, celery, parsley, and garlic.
02 - In a separate bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper.
03 - Add the egg mixture and breadcrumbs to the salmon mixture. Stir until just combined.
04 - Form the mixture into 8 small patties (about 2 1/2 inches wide).
05 - Heat the oil in a large skillet over medium heat.
06 - Place the salmon cakes in the skillet and cook for 3-4 minutes per side, until golden brown and heated through.
07 - Transfer to a paper towel-lined plate. Serve warm with lemon wedges or your favorite sauce.

# Expert Tips:

01 -
  • These come together in under 30 minutes but taste like you spent all afternoon cooking
  • The crispy exterior gives way to incredibly tender, flavorful salmon that nobody will guess came from a can
02 -
  • Chill the shaped patties for 15 minutes before cooking if they feel too soft to handle
  • Do not press down on the cakes while cooking or you will lose the crispy crust
03 -
  • Use a light hand when mixing to keep the texture tender and not mealy
  • Let the oil come back to temperature between batches for consistent browning

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