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simple salmon cake recipe
Daisy

Salmon Cakes with Canned Salmon

These salmon cakes with canned salmon are quick, budget-friendly, and made from simple pantry staples. They come together fast—no eggs required—and still hold their shape, staying moist inside with a crisp golden crust. Perfect for busy weeknights when you want comfort food without the fuss.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 17 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 260
Ingredients Equipment Method

Ingredients
  

  • 1 can canned salmon
  • 1/2 cup panko breadcrumbs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp Italian seasoning
  • 2 tbsp olive oil

Equipment

  • Mixing bowl
  • Nonstick or cast-iron skillet
  • Spatula
  • Fork

Method
 

  1. Drain the canned salmon and break it apart in a mixing bowl. Mash in any soft bones and skin.
  2. Add mayonnaise, breadcrumbs, Dijon mustard, salt, pepper, and optional Italian seasoning. Mix gently until combined.
  3. Form the mixture into palm-sized patties.
  4. Heat olive oil in a nonstick or cast-iron skillet over medium heat.
  5. Add patties and cook 3–4 minutes per side, until golden and crisp. Flip only after a crust forms.
  6. Remove from heat and serve warm with salad, buns, or your favorite sauce.