Salmon Cakes With Canned Salmon

Daisy

Staring at a lonely can of salmon and thinking, what do I even do with this? I’ve been there more times than I can count, which is exactly why I started making salmon cakes with canned salmon on busy weeknights. They’re quick, budget-friendly, and made from pantry staples you probably already have, yet they taste like real comfort food.

Think easy salmon patties—no egg required, cooked right on the stovetop, and flexible enough to be salmon patties, salmon cakes, or even salmon fish cakes. If you’re ready for a no-fuss canned salmon patties recipe that actually works, let me show you how simple pantry salmon patties can be.

Why You’ll Love These Salmon Cakes with Canned Salmon

If you come home tired and want dinner fast, this recipe helps. I make these salmon cakes on nights when I want less work and less mess. Everything comes from the pantry, yet it still feels like real comfort food.

These are salmon patties without egg, and they are very forgiving. They hold together well and stay moist inside. That makes them lighter and a smart choice for healthy salmon patties.

They are also quick—truly quick. From opening the can to flipping the last patty, this quick salmon patties recipe takes only minutes. On busy days, that speed feels like a small relief.

What I love most is how flexible they are. I eat them with salad, in slider buns, or straight from the pan. It’s the kind of simple recipe you trust on real-life nights.

What Kind of Canned Salmon Should I Use?

I’ve tried many cans over the years, and most work just fine. For everyday cooking, pink salmon is my go-to. It’s softer, milder, and easy to mash, which makes it great for patties. If you want a richer taste, sockeye salmon works too, but it’s firmer and stronger. That pink salmon vs sockeye canned salmon choice really comes down to flavor and budget.

When shopping, I look for wild-caught canned salmon if it fits my budget. It usually has a cleaner taste and better texture. That’s why many cooks consider it the best canned salmon for salmon patties. Still, farmed options can work in a pinch, especially for quick meals.

You may notice skin and bones in the can. Don’t worry—canned salmon bones are safe to eat and very soft. They mash right in and add calcium, which feels like a bonus. I used to pick them out, but now I don’t bother.

If you’re in the UK, you’ll often see it labeled as tinned salmon. Same idea, same result. No matter the label, choose a brand you trust and drain it well before mixing.

Substitutions & Variations

This recipe is easy to adapt. I’ve made these salmon patties with breadcrumbs, crushed crackers, and even oats, and they all work well. The texture changes a bit, but the flavor stays solid.

If you skip eggs, no problem. These salmon patties without egg still hold together thanks to the mayo. They flip easily and stay moist.

You can also change the seasoning to suit your mood. Keep it simple or lean into classic salmon fish cakes flavors. Use what you have and make it your own.

Ingredients for Canned Salmon Patties

This recipe keeps things simple, which is why I trust it on busy days. Every ingredient has a job, and none of them feel extra. These are true pantry salmon ingredients that come together without stress.

Canned salmon is the base and the star. It’s already cooked, full of flavor, and easy to work with. I just drain it well and flake it with a fork.

Panko breadcrumbs help hold everything together and add a light crunch. I like them because they don’t make the patties dense. If needed, other crumbs work too.

Mayonnaise is the quiet hero here. It binds the mixture and keeps the patties moist, which is why salmon patties with mayonnaise don’t need eggs. The result is tender, not dry.

A little Dijon mustard adds gentle sharpness. It wakes up the salmon without taking over. You can skip it, but I rarely do.

Salt and black pepper bring balance and depth. Don’t overthink this part. Simple seasoning works best.

Italian seasoning is optional but helpful. I add it when I want extra warmth and aroma. A small pinch goes a long way.

Finally, olive oil helps create that golden crust. Just enough is all you need. It’s the finishing touch that makes the patties feel complete.

How to Make Salmon Patties with Canned Salmon

This is the part where everything comes together. I’ve made these so many times that it feels almost automatic now. Once you do it once, you’ll see how simple it really is.

Step 1: Prepare the Salmon Mixture

Open the can and drain the salmon well. I use a fork to break it up in a bowl. You’ll likely see soft skin and small bones—don’t panic. They’re safe to eat and mash easily, so I usually leave them in for extra nutrition.

Step 2: Mix the Binder Ingredients

Add the mayonnaise, breadcrumbs, mustard, and seasonings to the bowl. Gently mix until everything just comes together. I’ve learned not to overdo this. A light hand keeps the patties tender, not tough.

Step 3: Form the Salmon Patties

Scoop out the mixture and shape it into patties. You can go small for sliders or make larger salmon cakes for dinner plates. I aim for palm-sized patties because they cook evenly and flip easily.

Step 4: Pan-Fry Until Golden Brown

Heat a little oil in a nonstick or cast-iron pan over medium heat. Place the patties in gently and let them cook without touching them too soon. Once the bottoms turn golden, flip carefully and cook the other side until crisp and warm through.

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How Long to Cook Salmon Patties

This part is easier than most people think. Since canned salmon is already cooked, you’re really just heating and browning the patties. I cook mine for about 3–4 minutes per side over medium heat. That’s usually enough time to get a nice crust.

You’ll know they’re ready when the outside turns golden and crisp. The center should feel warm and set, not soft or wet. If you rush this step, they can break, so patience helps. Think of it like toasting bread—you want color, not speed.

Tips for Perfect Salmon Patties Every Time

The first tip is simple but important. Don’t overmix the salmon. I treat it like folding cake batter. Gentle mixing keeps the patties soft and helps make crispy salmon patties, not dense ones.

Always heat the pan before adding the patties. A warm pan helps them set fast and brown well. I’ve learned the hard way that a cold pan leads to sticking and broken patties. A nonstick or cast-iron skillet is the best pan for salmon patties.

Finally, give them a moment before flipping. Let the patties rest and form a crust first. If you rush, they fall apart. Think of it like pancakes—they flip best when they’re ready.

Watch Out for These Common Salmon Patty Mistakes

One big mistake is starting with a cold pan. I’ve done this when I was in a hurry, and the patties stuck right away. A hot pan helps them set fast and keeps salmon patties from sticking to the pan. Give the pan a minute to heat before cooking.

Another issue is the mixture texture. If it feels too dry, the patties can crumble. If it feels too wet, they won’t brown well. When salmon patties fall apart, it’s usually a balance problem, not a recipe issue.

Flipping too early is also common. I know it’s tempting to check, but resist it. Let the bottom form a crust first. Once it releases easily, the patty is ready to turn.

What to Serve with Salmon Patties

This is the fun part for me. Salmon patties are simple, so the sides can go many ways. I usually decide based on mood and time. Some nights I want fresh and light. Other nights I want comfort on the plate.

Green Salad

A crisp green salad is my go-to. It balances the warm patties so well. I keep it simple with lemon or vinaigrette.

Coleslaw

Creamy coleslaw feels classic here. The crunch works with the soft patties. It also makes them feel diner-style.

Roasted Vegetables

Roasted veggies are great when I want something warm. I use whatever is in the fridge. Carrots and broccoli always work.

Rice or Quinoa

Rice makes this meal feel filling. Quinoa adds extra protein and texture. I’ve served both many times.

Slider Buns

Some nights, I turn them into sliders. A soft bun makes them fun and casual. Kids love this option too.

Tartar Sauce

Tartar sauce feels traditional and cozy. I use store-bought or mix my own. Either way, it fits perfectly.

Ketchup-Mayo Sauce

This one is pure comfort. I mix ketchup and mayo without thinking. It reminds me of easy childhood meals.

Steamed Greens

Steamed greens keep things light. They add color and calm the plate. I use spinach or green beans most often.

Storage & Reheating Instructions

If you have leftovers, you’re in luck. These salmon patties store very well. I often make extra on purpose for easy meals later.

How to Store Salmon Patties

Let the patties cool first. Then place them in an airtight container. Store salmon patties in the fridge for up to three days. I stack them with paper in between to keep them neat.

Freezing Salmon Patties

Yes, you can freeze them. I freeze cooked patties because it’s easier later. Wrap each one well and freeze for up to two months. They’re great for busy weeks.

How to Reheat Salmon Patties

For the best texture, reheat salmon patties in a pan. Use low heat and flip once. An air fryer also works well and keeps them crisp. I avoid the microwave because it makes them soft.

Leftovers should feel just as good as day one. When reheated gently, they taste fresh and comforting again.

Estimated Nutrition

I like knowing what’s on my plate, even on busy nights. These salmon patties feel light, but they still fuel you well. They’re the kind of meal that fills you up without weighing you down.

Each serving gives you solid protein from the salmon. That’s why I often make these after long days. Protein helps you feel full and steady, not hungry an hour later.

You also get healthy fats from the salmon and olive oil. These fats support heart health and keep the patties moist. It’s comfort food that still feels smart.

One quiet bonus is calcium from the soft salmon bones. Since they mash right in, you barely notice them. It feels good knowing this simple meal brings more than just good taste.

FAQs for Salmon Cakes with Canned Salmon

Are salmon cakes with canned salmon already cooked?

Yes! Canned salmon is pre-cooked, so your salmon cakes only need to be heated and browned for a crispy finish.

Can I make salmon cakes with canned salmon without eggs?

Absolutely. Use mayonnaise or breadcrumbs as a binder. They hold the patties together and keep them moist.

What’s the best canned salmon for salmon cakes?

Pink salmon is mild and soft, great for patties. Sockeye gives a richer flavor. Wild-caught is preferred but farmed works too.

Can I freeze salmon cakes with canned salmon?

Yes. Cooked patties freeze well. Wrap individually and freeze up to two months for quick, ready-to-eat meals.

How can I reheat salmon cakes with canned salmon?

Reheat gently in a pan or air fryer for a crisp outside. Avoid microwaving to keep them from turning soft or soggy.

Conclusion

Salmon cakes with canned salmon are quick, easy, and versatile. With just pantry staples, you get golden, crispy patties full of protein and healthy fats.

Serve them with salad, buns, or your favorite sides for a simple, satisfying meal. Perfect for busy nights, these patties are forgiving, flavorful, and ready in minutes.

Next time you have a can of salmon, try this recipe—you’ll have a healthy, comforting meal without the fuss.

Daisy