Why You’ll Love This Salmon Cakes With Canned Salmon Recipe<\/h2>\n\n- Genuine Flavour:<\/strong> The combination is spot on. The bright, almost anise-like notes of fresh dill pair beautifully with the rich salmon, while the spring onions provide a mild, savoury bite. It\u2019s a classic pairing that just works.<\/li>\n
- Comes together in about 25 minutes of hands-on time:<\/strong> While the patties need to chill, the actual preparation and cooking is very straightforward, making it an excellent choice for a busy evening.<\/li>\n
- Flexible Recipe:<\/strong> This recipe is very forgiving. If you don’t have panko, crushed crackers or standard breadcrumbs will do. You can swap the dill and parsley for other soft herbs like chives or coriander.<\/li>\n
- Great for Mid-Week Meals:<\/strong> This is my go-to recipe when I want a satisfying meal that doesn’t require a lot of effort. They work beautifully for dinner alongside some potatoes and greens.<\/li>\n
- Family Tested:<\/strong> My entire family enjoys these, including my youngest, who is usually hesitant about fish. He loves the crispy coating and mild flavour.<\/li>\n<\/ul>\n\n\n
![\"Salmon](\"https:\/\/www.kirarecipes.com\/wp-content\/uploads\/2026\/01\/salmon-cakes-with-canned-salmon-recipe-pin.webp\")
<\/p>\n\n Salmon Cakes With Canned Salmon Recipe<\/strong><\/p>\n\n \u23f1\ufe0f 45 min prep \u2022 \ud83c\udf73 20 min cook \u2022 \ud83d\udc65 4 servings\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n \ud83d\udccc Pin This Recipe
\n <\/a>\n<\/div>\nIngredients You’ll Need<\/h2>\n
For the best salmon cakes, starting with good quality ingredients is key. I always choose canned salmon packed in water, as I find it gives a cleaner, more authentic salmon flavour. Brands like John West or Princes are widely available in the UK and work very well. The full list of what we’ll need is below.<\/p>\n
\n- 420g canned pink or red salmon, drained very well<\/li>\n
- 80g panko breadcrumbs, plus extra for coating if desired<\/li>\n
- 1 large free-range egg, lightly beaten<\/li>\n
- 2 tbsp mayonnaise<\/li>\n
- 1 tbsp Dijon mustard<\/li>\n
- 3 tbsp fresh dill, finely chopped<\/li>\n
- 3 tbsp fresh parsley, finely chopped<\/li>\n
- 3 spring onions, finely sliced<\/li>\n
- 1 lemon, zest of the whole lemon and juice of half<\/li>\n
- \u00bd tsp smoked paprika<\/li>\n
- \u00bd tsp sea salt<\/li>\n
- \u00bc tsp freshly ground black pepper<\/li>\n
- 2-3 tbsp vegetable or sunflower oil, for frying<\/li>\n<\/ul>\n
Kira’s Tip:<\/strong> Don’t skip the fresh herbs! While you can use dried herbs in a pinch, the fresh dill and parsley are what really make these salmon cakes taste bright and vibrant. They lift the entire dish.<\/p>\nHow to Make Salmon Cakes With Canned Salmon Recipe<\/h2>\n
The process for making these fish cakes is quite straightforward. The key is to be gentle when mixing and to give the patties that essential chilling time before they hit the pan. This will guarantee they hold together and become perfectly golden.<\/p>\n
\n- Prepare the Salmon:<\/strong> First, open and drain the canned salmon thoroughly. This is a critical step to avoid soggy cakes. I place the salmon in a fine-mesh sieve and press down gently with the back of a fork to squeeze out all the excess liquid. Transfer the drained salmon to a large mixing bowl and flake it apart with a fork.<\/li>\n
- Combine the Ingredients:<\/strong> To the bowl with the flaked salmon, add the 80g of panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, chopped dill, parsley, sliced spring onions, lemon zest, smoked paprika, salt, and pepper.<\/li>\n
- Mix Gently:<\/strong> Using a fork or a spatula, gently fold all the ingredients together until they are just combined. Be careful not to over-mix, as this can make the texture of the salmon cakes dense. We want them to be light and flaky.<\/li>\n
- Form the Patties:<\/strong> Divide the mixture into 8 equal portions. Lightly wet your hands to prevent sticking, and shape each portion into a patty about 2cm (\u00be inch) thick. If you like an extra-crispy coating, you can gently press each side into a shallow dish of extra panko breadcrumbs.<\/li>\n
- Chill the Cakes:<\/strong> Place the formed salmon cakes on a plate or baking tray lined with parchment paper. Transfer them to the refrigerator to chill for at least 30 minutes. I find that an hour is even better if you have the time. This step is essential for helping the cakes firm up and hold their shape during cooking.<\/li>\n
- Pan-Fry the Salmon Cakes:<\/strong> Heat the vegetable oil in a large, non-stick frying pan over a medium heat. Once the oil is shimmering, carefully place half of the salmon cakes in the pan, leaving space between them.<\/li>\n
- Cook Until Golden:<\/strong> Fry the cakes for 4-5 minutes on the first side, until a deep golden-brown crust has formed. Gently flip them with a fish slice or spatula and cook for another 4-5 minutes on the other side until cooked through and equally golden.<\/li>\n
- Rest and Serve:<\/strong> Remove the cooked salmon cakes from the pan and place them on a wire rack or a plate lined with kitchen paper to drain off any excess oil. Repeat with the remaining cakes. Serve them warm with a squeeze of fresh lemon juice.<\/li>\n<\/ol>\n
Tips From My Kitchen<\/h2>\n\n- Don’t Skip the Mayo:<\/strong> The mayonnaise adds a little richness and moisture, but more importantly, it acts as a fantastic binder, helping to keep the salmon cakes tender.<\/li>\n
- The Secret Step:<\/strong> I learned that giving the cakes a good chill is the most important part of this recipe. It solidifies the fats and allows the breadcrumbs to hydrate, which is what prevents the dreaded crumbling in the pan. Don’t be tempted to skip it!<\/li>\n
- Make-Ahead:<\/strong> The uncooked patties can be formed, covered, and stored in the fridge for up to 24 hours before you plan to cook them. This makes them a brilliant option for a stress-free dinner.<\/li>\n
- Storage:<\/strong> Cooked leftovers keep well. Store them in an airtight container in the refrigerator for up to 3 days. They are great cold in a sandwich the next day, or you can reheat them in an oven at 180\u00b0C for about 10 minutes until warmed through. For more information on storing fish, the Food Standards Agency<\/a> has helpful guidelines.<\/li>\n<\/ul>\n
Equipment You’ll Need<\/h2>\n
You don’t need any fancy gadgets for this recipe, just a few kitchen basics.<\/p>\n
\n- Large mixing bowl<\/li>\n
- Large non-stick frying pan<\/li>\n
- Fish slice or wide spatula<\/li>\n
- Baking tray and parchment paper (for chilling)<\/li>\n
- Fine-mesh sieve<\/li>\n<\/ul>\n
Common Mistakes to Avoid<\/h2>\n\n- A Soggy Mixture:<\/strong> The most common issue is not draining the canned salmon enough. Any residual water will make your mixture wet and your final salmon cakes mushy. Really take the time to press out that liquid.<\/li>\n
- Overcrowding the Pan:<\/strong> Frying too many cakes at once will lower the temperature of the oil, causing the cakes to steam rather than fry. This means they’ll absorb more oil and won’t develop that lovely crisp, golden crust. Cook in batches for the best results.<\/li>\n
- Being Impatient with Chilling:<\/strong> I know it’s tempting to rush, but skipping the 30-minute chill time is a recipe for disaster. The patties will be too soft and are very likely to fall apart when you try to flip them.<\/li>\n<\/ul>\n
Delicious Variations to Try<\/h2>\n
Once you’ve mastered the basic recipe, it’s fun to experiment with different flavours. If you enjoy this kind of simple, satisfying meal, you might also like my Meatloaf With Stove Top Stuffing Recipe<\/a>.<\/p>\n\n- Spicy Salmon Cakes:<\/strong> Add a finely chopped red chilli or \u00bc teaspoon of cayenne pepper to the mixture for a gentle, warming heat.<\/li>\n
- A Taste of Asia:<\/strong> Swap the dill and parsley for fresh coriander, replace the lemon with lime, and add a teaspoon of grated fresh ginger and a splash of soy sauce.<\/li>\n
- Add Some Veg:<\/strong> For extra texture and nutrients, you can add about 50g of tinned sweetcorn (drained well) or finely diced red bell pepper to the mixture.<\/li>\n<\/ul>\n
What to Serve With Salmon Cakes With Canned Salmon Recipe<\/h2>\n
These salmon cakes are versatile and pair well with so many different sides. Here are a few of my favourite combinations:<\/p>\n
\n- A simple dollop of tartare sauce or a lemon-dill yoghurt is all they need. The tangy sauce cuts through the richness of the fish cake beautifully.<\/li>\n
- For a complete meal, serve them alongside my Crispy Oven Roasted Potatoes Side<\/a> and some steamed asparagus or a simple green salad with a sharp vinaigrette.<\/li>\n
- A crisp and zesty white wine like a Sauvignon Blanc is a wonderful drink pairing. For a non-alcoholic option, a sparkling elderflower press\u00e9 works a treat.<\/li>\n<\/ul>\n
Frequently Asked Questions<\/h2>\n\n\nCan I make these salmon cakes gluten-free?<\/div>\nAbsolutely! Simply substitute the panko breadcrumbs with a gluten-free variety. The texture and flavour are nearly identical, and they work just as well as a binder.<\/div>\n<\/p><\/div>\n\nWhy did my fish cakes fall apart?<\/div>\nThis is usually caused by one of three things: the mixture was too wet (make sure to drain the salmon very well), you skipped the chilling step (which is crucial for firming them up), or the oil wasn’t hot enough when you started frying. Following the chilling and cooking instructions closely should solve this!<\/div>\n<\/p><\/div>\n\nHow do I store leftovers?<\/div>\nLeftover cooked salmon cakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, I recommend placing them on a baking tray in an oven preheated to 180\u00b0C (160\u00b0C fan) for about 10-12 minutes until hot all the way through. This helps them crisp up again.<\/div>\n<\/p><\/div>\n\nCan I use fresh salmon instead of canned?<\/div>\nYes, you can. You will need to cook the fresh salmon first. Simply bake or poach about 300g of fresh salmon fillet until cooked through, then let it cool completely before flaking it and using it in place of the canned salmon. The flavour will be slightly milder. For another great salmon idea, check out my Grilled Salmon With Lemon Butter Sauce Recipe<\/a>.<\/div>\n<\/p><\/div>\n\nCan I bake these instead of frying them?<\/div>\nYes, baking is a great alternative. Place the chilled patties on a parchment-lined baking sheet, lightly brush the tops with a little oil, and bake at 200\u00b0C (180\u00b0C fan) for about 15-20 minutes, flipping them halfway through. They won’t be quite as uniformly crisp as the pan-fried version, but they will still be delicious.<\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n \n \n ![\"Salmon](\"https:\/\/www.kirarecipes.com\/wp-content\/uploads\/2026\/01\/salmon-cakes-with-canned-salmon-recipe.webp\")
<\/div>\n <\/div>\n \n \n \n <\/div>\n Salmon Cakes With Canned Salmon Recipe<\/h2>\n <\/div>\n \n <\/div>\n Delicious and easy-to-make salmon cakes using canned salmon, panko breadcrumbs, and fresh herbs. These crispy patties are perfect for a quick weeknight main course or appetizer.<\/div>\n <\/div>\n \n Rezept drucken<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n \n <\/div>\n Vorbereitungszeit <\/span>45 Minuten<\/span><\/span> Min.<\/span><\/span><\/div>Zubereitungszeit <\/span>20 Minuten<\/span><\/span> Min.<\/span><\/span><\/div>Gesamtzeit <\/span>1 Stunde<\/span><\/span> Std.<\/span> 5 Minuten<\/span><\/span> Min.<\/span><\/span><\/div><\/div>\n
<\/p>\n For the best salmon cakes, starting with good quality ingredients is key. I always choose canned salmon packed in water, as I find it gives a cleaner, more authentic salmon flavour. Brands like John West or Princes are widely available in the UK and work very well. The full list of what we’ll need is below.<\/p>\n Kira’s Tip:<\/strong> Don’t skip the fresh herbs! While you can use dried herbs in a pinch, the fresh dill and parsley are what really make these salmon cakes taste bright and vibrant. They lift the entire dish.<\/p>\n The process for making these fish cakes is quite straightforward. The key is to be gentle when mixing and to give the patties that essential chilling time before they hit the pan. This will guarantee they hold together and become perfectly golden.<\/p>\n You don’t need any fancy gadgets for this recipe, just a few kitchen basics.<\/p>\n Once you’ve mastered the basic recipe, it’s fun to experiment with different flavours. If you enjoy this kind of simple, satisfying meal, you might also like my Meatloaf With Stove Top Stuffing Recipe<\/a>.<\/p>\n These salmon cakes are versatile and pair well with so many different sides. Here are a few of my favourite combinations:<\/p>\n
\n \ud83d\udccc Pin This Recipe
\n <\/a>\n<\/div>\nIngredients You’ll Need<\/h2>\n
\n
How to Make Salmon Cakes With Canned Salmon Recipe<\/h2>\n
\n
Tips From My Kitchen<\/h2>\n
\n
Equipment You’ll Need<\/h2>\n
\n
Common Mistakes to Avoid<\/h2>\n
\n
Delicious Variations to Try<\/h2>\n
\n
What to Serve With Salmon Cakes With Canned Salmon Recipe<\/h2>\n
\n
Frequently Asked Questions<\/h2>\n
![\"Salmon](\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&media=https%3A%2F%2Fwww.kirarecipes.com%2Fwp-content%2Fuploads%2F2026%2F01%2Fsalmon-cakes-with-canned-salmon-recipe-pin.webp&description=Try%20this%20amazing%20Salmon%20Cakes%20With%20Canned%20Salmon%20Recipe%20recipe%21%20%F0%9F%8D%BD%EF%B8%8F\")
<\/div>\n <\/div>\n Salmon Cakes With Canned Salmon Recipe<\/h2>\n