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Crispy Canned Salmon Cakes

These Crispy Canned Salmon Cakes are a quick and delicious weeknight dinner option, featuring a crunchy exterior and a tender, flaky interior, perfect for the whole family.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the salmon cakes
  • 1 can 14.75 oz of canned salmon, drained and flaked
  • 1/2 cup breadcrumbs (preferably whole wheat) for added texture
  • 1/4 cup mayonnaise can substitute with Greek yogurt for a lighter option
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely chopped onions
  • 1/4 cup finely chopped bell pepper any color
  • 1 tablespoon fresh parsley, chopped or 1 teaspoon dried
  • 1 egg, beaten to help bind the mixture
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large bowl, combine the drained salmon, breadcrumbs, mayonnaise, and Dijon mustard. Mix well until everything is evenly coated.
  2. Stir in the chopped onions, bell peppers, and parsley into the salmon mixture. Season with salt and pepper.
  3. Add the beaten egg and mix until fully combined.
  4. Use your hands to form the mixture into small patties, about 2-3 inches in diameter.
Cooking
  1. Heat a tablespoon of olive oil in a non-stick frying pan over medium heat.
  2. Place the patties into the hot oil, cooking for about 3-4 minutes on each side or until golden brown.
Serving
  1. Plate your crispy salmon cakes warm, topping them with extra parsley or a simple yogurt sauce for added flavor.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze uncooked patties for about a month. Reheat in a preheated oven at 350°F for 10-15 minutes or pan-fry from frozen, adding a few minutes to the cooking time.