Salmon cakes with canned salmon are the kind of recipe that sneak up on you—humble, pantry-ready, but absolutely packed with comfort and flavor. They’re crisp on the outside, tender on the inside, and bursting with savory richness that feels gourmet, even though they come together in under 30 minutes.

Whether you’re pulling together a quick weeknight dinner or trying to stretch a few staple ingredients into something satisfying, these salmon cakes deliver. Using canned salmon keeps things budget-friendly and accessible without skimping on taste, and a few kitchen staples turn it all into golden, flavorful patties everyone will devour.

Why You’ll Love This Salmon Cakes with Canned Salmon

These salmon cakes hit all the right notes: fast, affordable, and crowd-pleasing. You can prep them ahead, freeze extras for later, or serve them fresh off the skillet with your favorite sauce or side. They are versatile enough for lunch, dinner, or even brunch. Plus, they pair beautifully with salads, roasted veggies, or a soft brioche bun if you’re feeling sandwich-y.

You don’t need any fancy tools or tricky techniques—just a bowl, a fork, and a pan. It’s comfort food without the chaos.

Can I Use Any Type of Canned Salmon?

Yes, you absolutely can. Both pink and sockeye salmon work beautifully. If your canned salmon contains bones and skin, don’t stress. The bones are soft and edible (and rich in calcium), and you can easily mash them into the mixture. Skin blends in just fine once everything is combined. But if texture is a concern, go for boneless, skinless varieties for ease.

Ingredients for the Salmon Cakes with Canned Salmon

What makes these salmon cakes so great is that the ingredient list is simple and forgiving. Most of the components are pantry staples, and they come together effortlessly.

Canned salmon
Egg
Breadcrumbs
Mayonnaise
Dijon mustard
Fresh parsley
Green onions
Garlic powder
Paprika
Salt and pepper
Lemon juice
Olive oil

Each ingredient has a job: the canned salmon is the protein star. The egg binds. Breadcrumbs give structure. Mayo adds moisture. Dijon brings tang. Herbs and spices bring it all to life. Lemon brightens. And olive oil gets the outside golden and crisp.

How To Make the Salmon Cakes with Canned Salmon

Step 1: Prep the Salmon Mix

In a large bowl, add the canned salmon and break it apart with a fork. If your salmon includes bones, gently mash them so they disappear into the mixture. Add the egg, breadcrumbs, mayonnaise, Dijon mustard, chopped parsley, sliced green onions, garlic powder, paprika, lemon juice, and a generous pinch of salt and pepper.

Step 2: Shape the Patties

Use clean hands or a scoop to form the mixture into patties—about 6 to 8, depending on your preferred size. They should hold their shape but still feel moist.

Step 3: Cook to Golden Perfection

Heat olive oil in a skillet over medium heat. Once hot, add the patties, spacing them out so they aren’t crowded. Cook for 3 to 4 minutes per side, until golden and crispy. Use a spatula to flip carefully.

Step 4: Serve and Enjoy

Transfer to a paper towel-lined plate to soak up excess oil. Serve warm with lemon wedges, a dollop of tartar sauce, or over greens for a lighter touch.

How to Serve and Store Salmon Cakes with Canned Salmon

These salmon cakes are as great for meal prep as they are for last-minute meals. The recipe yields 6 to 8 patties, which feeds around 3 to 4 people generously.

To store, let them cool completely and then refrigerate in an airtight container for up to 3 days. Reheat in a skillet or air fryer to keep that crispiness. You can also freeze them for up to 2 months. Just thaw overnight in the fridge before reheating.

They’re delicious served hot, room temp, or even cold in a lunchbox.

What to Serve With Salmon Cakes?

Roasted Asparagus

The crisp-tender texture of roasted asparagus makes it a perfect green side.

Classic Caprese Salad

Add some fresh, juicy tomatoes and mozzarella to balance the richness of the cakes.

Creamy Lemon Butter Sauce

Drizzle a homemade sauce over the cakes for an extra burst of citrusy flavor. Try it with this Creamy Lemon Butter Salmon recipe.

Herby Chicken Meatball Bowl

If you’re hosting and want more protein options, this bowl is hearty and wholesome. Pair alongside your salmon cakes for variety.

One-Pot Creamy Sausage Rigatoni

Hearty pasta dishes are always welcome at the table. The creamy rigatoni offers a filling base if you’re serving a crowd.

Garlic Butter Chicken Balls with Parmesan Pasta

Creamy, buttery, and herby—a comforting and carb-loving partner for your cakes.

Easy Homemade Naan Bread

Soft, warm naan is a great dipper if you’re serving your cakes with a spread or dip.

Want More Seafood Ideas?

If you love these Salmon Cakes with Canned Salmon, here are more seafood recipes worth diving into:

Creamy Lemon Butter Salmon Recipe for a dreamy skillet favorite.
Crab and Shrimp Seafood Bisque if you’re in the mood for something warm and luxurious.
Irresistible Grilled Salmon with The Best Salmon Seasoning for the perfect summer dinner.
Creamy Garlic Butter Shrimp Scampi Lasagna for a fusion of comfort and coastal.
Pan-Fried Salmon with Garlic Butter Sauce when you’re craving crispy edges and bold flavor.

Save This Recipe For Later

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Tried it? Let me know in the comments! Did you add anything fun like dill or swap the breadcrumbs for almond flour? Your tips always inspire new spins on the classics.

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Conclusion

These salmon cakes with canned salmon are a true weeknight hero—easy, flavorful, and endlessly adaptable. Whether you’re cooking from your pantry or planning a cozy dinner, they deliver every time. Serve them up with your favorite side, and you’ve got a satisfying meal that feels both comforting and fresh.