Salmon Cakes With Canned Salmon Recipe
There is something immensely satisfying about creating a truly delicious meal from a simple pantry staple. Tinned salmon, often overlooked, is a hero in my kitchen, ready to be transformed into something special at a moment’s notice. This Salmon Cakes with Canned Salmon Recipe is the result of that very idea—turning the humble into the brilliant. After testing this recipe five times, I finally got it just right, balancing the delicate salmon with fresh herbs and a zesty kick of lemon to create a fish cake that is wonderfully moist on the inside with a delightful, golden crunch on the outside.
What we have here is a reliable, flavourful dish that feels a little bit special without any fuss. The salmon cakes are held together beautifully with just enough egg and panko breadcrumbs, so the flavour of the fish truly shines through. They are brilliant for a speedy weeknight dinner, a light lunch served with a crisp salad, or even made smaller as an appetizer for guests. Everyone seems to love this recipe; it’s one of those dishes that consistently gets compliments whenever I make it.
Recipe Overview
This recipe will guide you through making beautifully seasoned, flaky salmon cakes that hold their shape perfectly. The flavour is fresh and vibrant, thanks to the dill, parsley, and lemon, with a subtle depth from Dijon mustard. They are pan-fried for a fantastically crisp exterior. The most important step I discovered during testing is to chill the formed patties; this is the secret to ensuring they don’t fall apart in the pan.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Servings: 4 people (makes 8 cakes)
- Difficulty: Easy
Why You’ll Love This Salmon Cakes With Canned Salmon Recipe
- Genuine Flavour: 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’s a classic pairing that just works.
- Comes together in about 25 minutes of hands-on time: While the patties need to chill, the actual preparation and cooking is very straightforward, making it an excellent choice for a busy evening.
- Flexible Recipe: 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.
- Great for Mid-Week Meals: 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.
- Family Tested: My entire family enjoys these, including my youngest, who is usually hesitant about fish. He loves the crispy coating and mild flavour.
Ingredients You’ll Need
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.
- 420g canned pink or red salmon, drained very well
- 80g panko breadcrumbs, plus extra for coating if desired
- 1 large free-range egg, lightly beaten
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 3 tbsp fresh dill, finely chopped
- 3 tbsp fresh parsley, finely chopped
- 3 spring onions, finely sliced
- 1 lemon, zest of the whole lemon and juice of half
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2-3 tbsp vegetable or sunflower oil, for frying
Kira’s Tip: 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.
How to Make Salmon Cakes With Canned Salmon Recipe
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.
- Prepare the Salmon: 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.
- Combine the Ingredients: 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.
- Mix Gently: 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.
- Form the Patties: Divide the mixture into 8 equal portions. Lightly wet your hands to prevent sticking, and shape each portion into a patty about 2cm (¾ inch) thick. If you like an extra-crispy coating, you can gently press each side into a shallow dish of extra panko breadcrumbs.
- Chill the Cakes: 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.
- Pan-Fry the Salmon Cakes: 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.
- Cook Until Golden: 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.
- Rest and Serve: 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.
Tips From My Kitchen
- Don’t Skip the Mayo: The mayonnaise adds a little richness and moisture, but more importantly, it acts as a fantastic binder, helping to keep the salmon cakes tender.
- The Secret Step: 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!
- Make-Ahead: 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.
- Storage: 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°C for about 10 minutes until warmed through. For more information on storing fish, the Food Standards Agency has helpful guidelines.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just a few kitchen basics.
- Large mixing bowl
- Large non-stick frying pan
- Fish slice or wide spatula
- Baking tray and parchment paper (for chilling)
- Fine-mesh sieve
Common Mistakes to Avoid
- A Soggy Mixture: 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.
- Overcrowding the Pan: 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.
- Being Impatient with Chilling: 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.
Delicious Variations to Try
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.
- Spicy Salmon Cakes: Add a finely chopped red chilli or ¼ teaspoon of cayenne pepper to the mixture for a gentle, warming heat.
- A Taste of Asia: 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.
- Add Some Veg: For extra texture and nutrients, you can add about 50g of tinned sweetcorn (drained well) or finely diced red bell pepper to the mixture.
What to Serve With Salmon Cakes With Canned Salmon Recipe
These salmon cakes are versatile and pair well with so many different sides. Here are a few of my favourite combinations:
- 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.
- For a complete meal, serve them alongside my Crispy Oven Roasted Potatoes Side and some steamed asparagus or a simple green salad with a sharp vinaigrette.
- A crisp and zesty white wine like a Sauvignon Blanc is a wonderful drink pairing. For a non-alcoholic option, a sparkling elderflower pressé works a treat.
Frequently Asked Questions
Salmon Cakes With Canned Salmon Recipe
Ingredients
Method
- Prepare the Salmon: 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.
- Combine the Ingredients: 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.
- Mix Gently: 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.
- Form the Patties: Divide the mixture into 8 equal portions. Lightly wet your hands to prevent sticking, and shape each portion into a patty about 2cm (¾ inch) thick. If you like an extra-crispy coating, you can gently press each side into a shallow dish of extra panko breadcrumbs.
- Chill the Cakes: 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.
- Pan-Fry the Salmon Cakes: 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.
- Cook Until Golden: 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.
- Rest and Serve: 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.
Notes
I really hope you give this Salmon Cakes with Canned Salmon Recipe a try. It’s a testament to how simple, affordable ingredients can create something truly special for the dinner table. Let me know how yours turn out in the comments below – I love hearing from you!
– Kira
