These classic salmon cakes are a treasured family recipe that transforms humble canned salmon into delicious, golden-brown patties. Crispy on the outside and tender on the inside, these salmon cakes make for a quick weeknight dinner or an impressive appetizer that everyone will love.
Why You’ll Love This Recipe
- Simple ingredients that you likely already have in your pantry
- Ready in just 20 minutes from start to finish
- Budget-friendly way to enjoy nutritious salmon
- Versatile – serve as a main dish, appetizer, or in sandwiches
- Perfect balance of flavors with herbs, lemon, and Dijon mustard
- Crispy exterior with a moist, flavorful interior
- Great way to introduce seafood to those who might be hesitant
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Canned salmon provides the protein-rich foundation for these patties. Look for wild-caught salmon for the best flavor and nutritional profile. The bones in canned salmon are completely edible and provide excellent calcium, but you can remove them if preferred.
Breadcrumbs act as a binding agent and help create that perfect crispy exterior. You can use store-bought plain breadcrumbs or make your own from day-old bread for a more rustic texture.
Egg works as the primary binder that holds everything together. It gives the salmon cakes structure and helps them stay intact during cooking.
Mayonnaise adds moisture and richness to prevent the salmon cakes from drying out. It also contributes a subtle creamy flavor that complements the salmon perfectly.
Dijon mustard brings a tangy, sophisticated flavor that cuts through the richness of the salmon and mayonnaise. It adds complexity without overpowering the delicate fish flavor.
Lemon juice brightens the entire dish with its fresh citrus acidity. It enhances the seafood flavor and balances the richness of the other ingredients.
Onion provides aromatic depth and a slight crunch. Be sure to chop it finely so it cooks properly and distributes evenly throughout the mixture.
Parsley contributes fresh, herbaceous notes and a pop of color. It pairs beautifully with seafood and adds a subtle earthy quality to balance the rich salmon.
Salt and pepper are essential for bringing all the flavors together. Season to taste, remembering that canned salmon may already contain some salt.
Olive oil creates that perfect golden-brown crust when frying. It adds a subtle fruity flavor that works well with the salmon.
Directions
- In a large bowl, mix together the salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, onion, parsley, salt, and pepper until well combined. Use a fork to break up any large chunks of salmon for a more uniform texture.
- Using clean hands, form the mixture into 8 evenly-sized patties, about 1/2 inch thick. If the mixture feels too wet, add a few more breadcrumbs. If it’s too dry, add a touch more mayonnaise.
- Heat olive oil in a large skillet over medium heat until shimmering but not smoking.
- Carefully place the salmon cakes in the hot oil, being careful not to overcrowd the pan. You may need to work in batches.
- Fry the salmon cakes for 3-4 minutes on each side until they develop a beautiful golden-brown crust and are heated through.
- Transfer to a paper towel-lined plate to absorb any excess oil.
- Serve immediately with a squeeze of fresh lemon or tartar sauce.
Servings and Timing
This recipe makes 8 salmon cakes, serving 4 people (2 cakes per serving). Perfect for a family of four or a small gathering.
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories: 250 kcal per serving
Variations
Mediterranean Style: Add 1/4 cup crumbled feta cheese, 2 tablespoons chopped olives, and 1 teaspoon dried oregano to the mixture.
Spicy Salmon Cakes: Incorporate 1-2 tablespoons of sriracha or hot sauce and a pinch of cayenne pepper for heat lovers.
Herb Garden: Double the herbs and add 2 tablespoons each of fresh dill and chives for a more pronounced herbal flavor.
Asian-Inspired: Replace the Dijon with 1 tablespoon of soy sauce and add 1 teaspoon of grated ginger and 1 minced garlic clove.
Gluten-Free Version: Substitute the breadcrumbs with crushed gluten-free crackers or gluten-free panko.
Baked Option: Instead of frying, place the patties on a parchment-lined baking sheet and bake at 375°F for 15-20 minutes, flipping halfway through.
Storage/Reheating
Refrigeration: Store cooled salmon cakes in an airtight container for up to 3 days in the refrigerator.
Freezing: These salmon cakes freeze beautifully. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe container or bag with parchment paper between layers. They’ll keep for up to 3 months.
Reheating:
- From refrigerated: Reheat in a skillet over medium heat for 2-3 minutes per side until warmed through, or in a 350°F oven for about 10 minutes.
- From frozen: Thaw overnight in the refrigerator, then reheat as above, or reheat directly from frozen in a 350°F oven for 15-20 minutes until heated through.
Make-Ahead Tip: You can prepare the salmon mixture up to 24 hours in advance and keep it refrigerated until ready to form into patties and cook.
FAQs
Can I use fresh salmon instead of canned?
Yes, you can substitute canned salmon with approximately 2 cups of cooked, flaked fresh salmon. This is a great way to use leftover salmon. Just ensure it’s fully cooked and cooled before incorporating it into the mixture.
My salmon cakes are falling apart during cooking. What am I doing wrong?
This typically happens when there isn’t enough binding agent. Try adding an extra egg or a bit more mayonnaise to help hold everything together. Also, refrigerating the formed patties for 30 minutes before cooking can help them firm up.
Is it necessary to remove the skin and bones from canned salmon?
No, it’s not necessary. The bones in canned salmon are soft and completely edible, providing an excellent source of calcium. The skin is also edible and contains healthy omega-3 fatty acids. However, if you prefer, you can remove them for a more uniform texture.
Can I bake these salmon cakes instead of frying them?
Absolutely! Place the formed patties on a parchment-lined baking sheet, lightly spray with cooking oil, and bake at 375°F for about 15-20 minutes, flipping halfway through, until golden brown on both sides.
What can I serve with salmon cakes?
Salmon cakes pair wonderfully with a simple green salad, roasted vegetables, or a side of rice. They’re also delicious served on a bun as a salmon burger or on top of mixed greens for a hearty salad.
Can I make these salmon cakes ahead of time?
Yes! You can prepare the mixture a day in advance and keep it refrigerated, or form the patties and refrigerate them, separated by parchment paper, for up to 24 hours before cooking.
How do I know when the salmon cakes are done cooking?
The salmon cakes should be golden brown on both sides and heated through to the center. Since the salmon is already cooked, you’re primarily looking for the right texture and temperature rather than ensuring the fish is cooked to a specific doneness.
Are salmon cakes healthy?
Yes, salmon cakes are relatively healthy, especially when using wild-caught salmon, which is rich in omega-3 fatty acids, high-quality protein, and various nutrients. To make them even healthier, you can bake them instead of frying and serve with a vegetable-forward side.
Can I use another type of fish?
Certainly! This recipe works well with canned tuna, mackerel, or even flaked white fish like cod or haddock. Just be aware that different fish will yield different flavors and may require slight adjustments to the seasonings.
My mixture seems too wet/dry. How do I fix it?
If the mixture is too wet, add more breadcrumbs, a tablespoon at a time, until it reaches a consistency that holds together. If it’s too dry, add a little more mayonnaise or another egg. The perfect consistency should allow you to form patties that hold their shape but still feel somewhat moist.
Conclusion
Grandma’s Famous Salmon Cakes are more than just a recipe – they’re a tradition worth passing down. Simple enough for a weeknight dinner yet special enough for company, these crispy, flavorful cakes make the most of budget-friendly canned salmon. The combination of fresh herbs, tangy Dijon, and bright lemon creates layers of flavor that elevate this humble dish to something truly memorable. Whether you’re making them exactly as written or putting your own spin on the recipe with one of our suggested variations, these salmon cakes are sure to become a favorite in your household just as they have been in Grandma’s for generations.
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Grandma’s Famous Salmon Cakes
Grandma’s Famous Salmon Cakes are a quick and delicious meal made with pantry staples and packed with flavor, perfect as an appetizer or main dish
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
2 cans (14.75 oz) salmon, drained and flaked
1/2 cup breadcrumbs
1 egg
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup onion, finely chopped
1/4 cup parsley, chopped
Salt and pepper to taste
2 tablespoons olive oil for frying
Instructions
- In a large bowl, mix together the salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, onion, parsley, salt, and pepper.
- Form the mixture into small patties.
- Heat olive oil in a skillet over medium heat. Fry the salmon cakes for 3-4 minutes on each side until golden brown.
- Serve with a squeeze of lemon or tartar sauce.
Notes
- Ensure the salmon is well-drained before mixing for optimal texture.
- If the mixture is too wet, add more breadcrumbs to bind it better.
- Serve immediately for the best crispy texture, but they can also be reheated.
- Pair with a green salad or roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
