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Canned Salmon Cake

Crispy on the outside and tender inside, these canned salmon cakes use pantry staples for a quick, protein-packed meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 can 14.75 oz salmon, drained and flaked
  • 1/2 cup breadcrumbs plain or seasoned
  • 1/4 cup mayonnaise for moisture and flavor
  • 1 large egg to bind the mixture
  • 1 tablespoon Dijon mustard for tanginess
  • 1/4 cup green onions chopped for freshness
  • 1 teaspoon garlic powder for depth of flavor
  • Salt and pepper to taste
  • 2 tablespoons olive oil for frying

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Skillet or frying pan
  • Spatula
  • Serving plate

Method
 

  1. Gather all ingredients and tools.
  2. Open the can of salmon, drain the liquid, and use a fork to flake the salmon into bite-sized pieces.
  3. In a mixing bowl, combine the flaked salmon, mayonnaise, egg, and Dijon mustard.
  4. Stir in the breadcrumbs, garlic powder, and chopped green onions until evenly mixed.
  5. Season the mixture with salt and pepper to taste.
  6. Form the mixture into patties about 1 inch thick using your hands.
  7. Heat olive oil in a skillet over medium heat.
  8. Cook the patties in the skillet for 4-5 minutes on each side, or until golden brown and crispy.
  9. Remove the cakes from the skillet and drain on a paper towel-lined plate before serving.

Notes

Pro tip: Refrigerate the shaped patties for 30 minutes before cooking for a firmer texture. Serve with lemon wedges, tartar sauce, or your favorite herbs.