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The Best Crispy Canned Salmon Cakes Recipe (Quick & Easy Weeknight Dinner)

A stack of three golden-brown, pan-seared salmon cakes piled on a white plate.
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You can make these flavorful salmon cakes using simple pantry staples like canned salmon. Pan-fry them until they are golden brown and crispy on the outside while staying tender inside. This recipe is fast, budget-friendly, and perfect for a weeknight seafood dinner.

Ingredients

Scale
  • 1 (14.75 ounce) can pink or sockeye salmon, drained and flaked
  • 1 large egg, lightly beaten
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup panko breadcrumbs, plus more for coating
  • 2 tablespoons olive oil or vegetable oil, for frying

Instructions

  1. Drain the canned salmon well. Place the flaked salmon in a medium bowl.
  2. Add the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, and black pepper to the salmon. Mix gently until just combined. Do not overmix.
  3. Stir in the 1/2 cup of panko breadcrumbs and the chopped fresh parsley until the mixture holds together.
  4. Form the mixture into 6 equal-sized patties, about 1 inch thick.
  5. Spread a thin layer of extra panko breadcrumbs on a plate. Lightly coat both sides of each salmon cake with the breadcrumbs.
  6. Heat the olive oil in a large non-stick skillet over medium heat.
  7. Carefully place the salmon cakes in the hot skillet, ensuring they do not touch. Work in batches if necessary to avoid crowding the pan.
  8. Pan-fry the salmon cakes for 3 to 4 minutes per side, until they are golden brown and crispy.
  9. Remove the cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
  10. Serve your crispy salmon cakes immediately with your preferred sauce, like lemon dill aioli or tartar sauce.

Notes

  • For extra crispiness, chill the formed patties in the refrigerator for 15 minutes before coating them in panko and frying.
  • If you prefer baking, place the coated patties on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 15 minutes, flipping halfway through.
  • You can substitute fresh salmon for canned, but you will need to cook and flake it first.

Nutrition

Find it online: https://yumdrizzle.com/easy-crispy-salmon-cakes-recipe-canned-salmon/