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–+ servings
salmon cakes on wire rack with salad on the side

Salmon Cakes (with canned salmon)

Course: Brunch, Main Course, Snack
Keyword: salmon, Salmon cakes
Prep Time: 10 minutes
Cook Time: 7 minutes
Chill Time: 30 minutes
Total Time: 47 minutes
Servings: 4 salmon cakes
Author: Lena B.
Cost: $15
These salmon cakes have a crispy golden brown crust with a creamy interior that is bursting with flavor.
Print Recipe

Equipment

  • Can opener
  • Measuring spoons
  • Knife & cutting board
  • Mixing bowl
  • Parchment paper
  • Baking sheet
  • Cast iron or nonstick pan
  • Wire rack
  • Paper towels

Ingredients

  • 14.75 oz canned salmon + 2 Tablespoons of reserved salmon liquid
  • 1 cup crushed saltine crackers
  • 1 egg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 Tablespoon green onion sliced
  • 2-3 garlic cloves minced
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon Worcestershire
  • 1 Tablespoon dried parsley
  • 1 teaspoon old bay
  • ½ teaspoon paprika
  • 3 Tablespoons peanut oil or canola or vegetable oil

Instructions

  • Open the can of salmon and drain all but 2 tablespoons of the liquid.
  • Place the salmon in a bowl and carefully remove larger (circular) bones and mash smaller ones with a fork.
  • Use the fork to fluff the salmon if mashing has smashed it all into a single ball.
  • Add the remaining ingredients to the bowl and mix thoroughly.
  • Form the salmon mixture into 4 large balls. Flatten into patties and place on a sheet of parchment paper. They will be about 1/2-inch thick. If you want thinner patties, the mixture can be divided into 6-8 portions.
  • Chill in the fridge for 30 minutes.
  • After chilling, heat oil over medium heat. Cook for 3-4 minutes on the first side. Flip and continue cooking for another 2-3 minutes or until both sides are golden brown.
  • Drain on paper towels then sprinkle with lemon juice, fresh parsley, and/or chives before serving.

Notes

  • Substitute the canned salmon for 14 oz. of cooked fresh salmon.
  • Crackers and flour can be substituted for breadcrumbs or torn apart pieces of bread.
  • Green onions can be substituted for 1/4 of a medium yellow onion, minced.
  • If using fresh parsley instead of dried parsley, double the amount.
  • Add 1/4 teaspoon red pepper flakes for some spice.
  • Feel free to use 1-2 teaspoons of lemon zest instead of lemon juice. Or one teaspoon of each.