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Crispy Canned Salmon Cakes

Crispy canned salmon cakes with a golden crust and tender center, flavored with lemon, parsley, and green onion. Pan-fry patties until deeply golden-brown for a quick under-30-minute lunch or weeknight dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
chill 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 320
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 large eggs 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 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
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 sheet pan
  • 1 non-stick skillet

Method
 

Make the salmon cake mixture
  1. Drain the canned salmon thoroughly, removing any large bones and skin. Flake the salmon into a large mixing bowl so the pieces 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. Mix gently with a fork until just combined, so the cakes stay tender instead of dense.
  3. Check the texture for shaping and adjust if needed. If it feels too wet, add 1–2 more tablespoons of breadcrumbs; if too dry, add a small spoonful of mayo.
Shape and chill
  1. Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick. Place the patties on a plate and refrigerate for 10–15 minutes so they hold their shape.
Prepare the dipping sauce (optional)
  1. Whisk together sour cream or Greek yogurt, dill, lemon juice, and garlic powder until smooth. Season with salt and pepper to taste, then set aside in the fridge.
Pan-fry until crisp
  1. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Wait until the oil shimmers, then add the salmon cakes in a single layer without crowding the pan.
  2. Cook the first side for 3–4 minutes without touching, until a deep golden-brown crust forms. Flip carefully and cook the second side for another 3–4 minutes until equally golden.
  3. Transfer the cooked cakes to a plate lined with paper towels. Add more olive oil to the pan if needed for any remaining batches, then serve hot.

Notes

For crisp edges, keep the patties chilled while the skillet heats and avoid pressing them down while frying. Store cooked salmon cakes in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat for best texture. Freeze uncooked patties for up to 2 months, then thaw in the fridge overnight and pan-fry; for a lighter option, use plain Greek yogurt in both the cakes and sauce.