Easy Salmon Cakes (Printable)

Golden, crispy salmon cakes made with canned salmon, vegetables, and simple seasonings. Perfect for quick dinners or entertaining.

# What You'll Need:

01 - 2 cans (6 oz each) salmon, drained and flaked, bones and skin removed if desired

02 - 1/4 cup finely chopped onion

03 - 1/4 cup finely chopped celery

04 - 2 tablespoons finely chopped fresh parsley

05 - 1 clove garlic, minced

06 - 1/2 cup breadcrumbs, gluten-free if needed

07 - 2 large eggs

08 - 2 tablespoons mayonnaise

09 - 1 tablespoon Dijon mustard

10 - 1 teaspoon Worcestershire sauce

11 - 1/4 teaspoon salt

12 - 1/4 teaspoon black pepper

13 - 2 tablespoons vegetable oil or olive oil

01 - In a large bowl, combine the flaked salmon, onion, celery, parsley, and garlic.

02 - In a separate bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper.

03 - Add the egg mixture and breadcrumbs to the salmon mixture. Stir until just combined.

04 - Form the mixture into 8 small patties, about 2 1/2 inches wide.

05 - Heat the oil in a large skillet over medium heat.

06 - Place the salmon cakes in the skillet and cook for 3-4 minutes per side, until golden brown and heated through.

07 - Transfer to a paper towel-lined plate. Serve warm with lemon wedges or your favorite sauce.

01 -

Ready in under 30 minutes with ingredients you probably already have in your pantry
Crispy exterior giving way to impossibly tender, flaky salmon inside every bite

02 -

Don't overwork the mixture when combining—those little chunks of salmon are what make each bite special
Let the patties rest in the refrigerator for 15 minutes before cooking if you have time; they'll hold together better

03 -

Use a kitchen scale if you have one to ensure all patties are the same size for even cooking
Let the mixture rest for 10 minutes before shaping—this makes the breadcrumbs absorb moisture and prevents crumbling