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Crispy Canned Salmon Cakes

Crispy canned salmon cakes with lemon, herbs, and a golden pan-fried crust. Flaky salmon is mixed into patties, chilled briefly, then cooked until tender inside and crunchy outside.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salmon Cakes
  • 2 can (14.75 oz) pink salmon drained and flaked
  • 1 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
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 cast iron skillet

Method
 

Make the salmon cake mixture
  1. Drain the canned salmon thoroughly, removing any large bones and skin, then flake it into a large mixing bowl. Use smaller flakes 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. Mix gently with a fork just until combined—avoid overmixing.
  3. Check the texture and adjust as needed: if too wet to shape, add 1–2 more tablespoons breadcrumbs; if too dry, add a small spoonful of mayonnaise. Stop when the mixture can hold a patty shape.
Shape and chill
  1. Divide the mixture into 8 equal portions and shape into patties about 3/4 inch thick. Place them on a plate and refrigerate for 10–15 minutes to help them hold their shape.
Make the dipping sauce (optional)
  1. In a small bowl, whisk together sour cream or Greek yogurt, dill, lemon juice, and garlic powder, then season with salt and black pepper to taste. Refrigerate until ready to serve.
Pan-fry
  1. Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat. Cook until the oil shimmers.
  2. Add the salmon cakes in a single layer without crowding the pan, working in batches if needed. Cook for 3–4 minutes on the first side without touching them until deep golden-brown crust forms.
  3. Flip the salmon cakes carefully and cook another 3–4 minutes until the second side is deep golden-brown. Transfer to a plate lined with paper towels.
  4. Add more olive oil to the pan if needed for any remaining batches, then finish cooking all cakes. Serve hot with the dipping sauce and lemon wedges for maximum crispiness.

Notes

Pro tip: chill the patties before frying—this prevents crumbling and helps the crust set. Store leftover salmon cakes covered in the fridge for up to 3 days; reheat in a skillet over medium heat until warmed and crisp again. Freezing is not recommended due to texture changes after thawing. Dietary swap: use gluten-free breadcrumbs if you want a gluten-free version (check mayo and yogurt labels too).