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Crispy Canned Salmon Cakes: Quick, Budget-Friendly Weeknight Dinner

A stack of three golden-brown, crispy salmon cakes on a white plate, with the top one broken open to show the flaky interior.
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Make these easy salmon cakes with canned salmon for a fast, budget-friendly weeknight dinner. Pan-fry them until they have a perfect golden, crispy exterior and a tender, flaky interior. This simple recipe uses pantry staples and delivers great flavor.

Ingredients

Scale
  • 1 (14.75 ounce) can pink or red salmon, drained and flaked
  • 1 large egg, lightly beaten
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 cup finely chopped fresh parsley
  • 1/2 cup Panko breadcrumbs, plus more for coating
  • 2 tablespoons vegetable oil, for frying

Instructions

  1. Drain the canned salmon well, removing any bones or skin. Place the flaked salmon in a medium bowl.
  2. Add the beaten egg, mayonnaise, Dijon mustard, lemon juice, smoked paprika, and black pepper to the bowl with the salmon. Mix gently until just combined. Do not overmix.
  3. Stir in the 1/2 cup of Panko breadcrumbs and the chopped parsley until the mixture holds together.
  4. Form the mixture into 6 equal-sized patties, about 1 inch thick.
  5. Place extra Panko breadcrumbs on a shallow plate. Lightly coat both sides of each salmon patty with the breadcrumbs, pressing gently so they adhere.
  6. Heat the vegetable oil in a large skillet over medium heat.
  7. Carely place the salmon cakes in the hot oil, ensuring not to crowd the pan. Work in batches if necessary.
  8. Pan-fry the salmon cakes for 3 to 4 minutes per side, until they are golden brown and crispy on the exterior.
  9. Remove the cooked salmon cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  10. Serve immediately with your favorite dipping sauce, such as tartar sauce or a lemon-dill aioli.

Notes

  • For an even crispier crust, chill the formed patties for 15 minutes before coating them in Panko.
  • If you prefer baking, place the coated patties on a baking sheet sprayed with cooking spray and bake at 400°F (200°C) for 15 to 18 minutes, flipping halfway through.
  • This recipe works well with leftover cooked fresh salmon if you do not have canned salmon available.

Nutrition

Find it online: https://juliameal.com/crispy-canned-salmon-cakes-quick-budget-dinner/