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Crispy Canned Salmon Cakes

Crispy canned salmon cakes with golden crust and tender centers, made from flaked pink salmon and bound with eggs, mayo, and breadcrumbs. Pan-fry until deep golden-brown, then serve with a bright lemon-dill dipping sauce.
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Prep Time 15 minutes
Cook Time 13 minutes
chill time 12 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Salmon Cakes
  • 2 can (14.75 oz) pink salmon drained and flaked
  • 0.5 cup breadcrumbs plain or panko
  • 2 eggs large, beaten
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh parsley finely chopped
  • 2 green onions thinly sliced
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
For Cooking
  • 2 tbsp olive oil for pan-frying; use 2–3 tbsp total as needed
Dipping Sauce (optional)
  • 0.5 cup sour cream or Greek yogurt
  • 1 tbsp fresh dill chopped
  • 1 tbsp lemon juice
  • 0.5 tsp garlic powder
  • 0.125 tsp salt to taste
  • 0.125 tsp black pepper to taste

Equipment

  • 1 non-stick skillet

Method
 

Make the salmon cake mixture
  1. Drain the canned pink salmon thoroughly, removing any large bones and skin, then flake it into a large mixing bowl so the flakes are small for better binding.
  2. Add the beaten eggs, mayonnaise, Dijon mustard, breadcrumbs, parsley, green onions, garlic powder, smoked paprika, salt, black pepper, lemon juice, and lemon zest to the bowl.
  3. Mix gently with a fork until just combined, stopping as soon as you no longer see dry breadcrumb pockets so the cakes don’t turn dense.
  4. Check the texture and if the mixture feels too wet, stir in 1–2 more tablespoons breadcrumbs; if too dry, add a small spoonful of mayonnaise.
Shape and chill
  1. Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick.
  2. Place patties on a plate and refrigerate for 10–15 minutes to help them hold their shape during pan-frying.
Make the dipping sauce (optional)
  1. Whisk sour cream or Greek yogurt with dill, lemon juice, and garlic powder, then season with salt and black pepper to taste.
  2. Refrigerate the dipping sauce while the patties cook so the flavors stay bright.
Pan-fry and serve
  1. Heat olive oil in a large non-stick skillet over medium heat until it shimmers.
  2. Add the salmon cakes in a single layer without crowding and cook 3–4 minutes on the first side, watching for a deep golden-brown crust.
  3. Flip carefully and cook 3–4 minutes more until the second side is deep golden-brown and cooked through.
  4. Transfer the salmon cakes to a plate lined with paper towels, adding more olive oil to the pan if needed for any remaining batches.
  5. Serve hot with the dipping sauce and lemon wedges for maximum crispness.

Notes

For the crispest edges, keep patties about 3/4 inch thick and don’t move them during the first 3–4 minutes of frying. Refrigerate cooked salmon cakes in an airtight container for up to 3 days and reheat in a skillet over medium heat until hot and re-crisped; freezing isn’t recommended due to texture changes.