Crispy Salmon Cakes
Crispy on the outside, tender and savory on the inside—these salmon cakes are weeknight wonders. Made with canned salmon, panko, onion, Dijon, and a touch of Old Bay, each bite is golden, zesty, pantry-friendly, and just the right balance of cozy and fresh.
4
servings
Ingredients
Main Ingredients
- 2 cans (400 g) salmon about 14–15 oz total, packed in water, drained and flaked (skin and bones are fine)
- 1 cup (60 g) panko breadcrumbs plus more as needed
- 2 large eggs
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1/3 cup (50 g) finely diced onion
- 1/4 cup (30 g) finely diced celery
- 2 cloves garlic minced
- 1/4 cup (15 g) chopped fresh parsley
- 1 tsp (4 g) Old Bay seasoning
- 1/2 tsp (2 g) smoked paprika
- 1 tbsp (15 ml) fresh lemon juice plus more for serving
- 1/4 cup (22 g) finely grated Parmesan cheese optional
- hot sauce or red pepper flakes to taste, optional
For frying
- 2 tbsp (30 ml) olive oil or butter as needed for frying
To serve
- lemon wedges
- your favorite sauce (tartar, aioli, etc.)
Equipment
- Large mixing bowl
- Skillet
- Spatula
Instructions
- Mix everything together: In a large bowl, combine the flaked salmon, panko, eggs, mayo, Dijon, onion, celery, garlic, parsley, Old Bay, smoked paprika, lemon juice, Parmesan if using, and optional hot sauce or red pepper flakes. Stir until well mixed. If the mixture seems too wet, add a little more panko; if it's too dry, add a spoonful of mayo.
- Form into patties: With your hands, shape the mixture into 8 even patties, about 1/2 inch thick. Place on a tray or plate and refrigerate for at least 15–20 minutes so they firm up.
- Fry the cakes: Heat oil or butter in a skillet over medium heat. Working in batches if necessary, add the patties and cook for 3–4 minutes per side, until golden brown and heated through. Transfer to a paper towel-lined plate.
- Serve: Serve hot with lemon wedges and your favorite sauce. Great with a green salad, roasted veggies, or your choice of grain.
Notes
Storage: Refrigerate cooked cakes in an airtight container for up to 3 days, or freeze uncooked for up to 2 months. Reheat in a skillet for best texture.
Variations: Use fresh-cooked salmon, swap breadcrumbs for cracker crumbs or almond flour, and play with herbs, seasonings, or veggies. For a dairy-free option, skip the Parmesan.
Baking option: Bake at 400°F (200°C) for 15–18 minutes, flipping halfway.
Variations: Use fresh-cooked salmon, swap breadcrumbs for cracker crumbs or almond flour, and play with herbs, seasonings, or veggies. For a dairy-free option, skip the Parmesan.
Baking option: Bake at 400°F (200°C) for 15–18 minutes, flipping halfway.
Nutrition
Calories: 260kcal | Carbohydrates: 13g | Protein: 19g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 570mg | Potassium: 358mg | Fiber: 1g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 2.5mg