These easy canned salmon cakes are light and flavorful, brightened by Dijon mustard, briny capers, fresh lemon juice, plenty of herbs, and just a touch of breadcrumbs. Pan-fried until golden, they make a quick meal or an elegant appetizer from pantry staples. The recipe is dairy-free by default and can be made gluten-free, and it works equally well with other flaked tinned fish such as tuna.
I tend to accumulate tins of fish, so I make these canned salmon patties often to clear out the pantry. The combination of mustard, capers, lemon, and herbs elevates even the most ordinary can of salmon—similar flavors to my smoked salmon dip—so inexpensive canned fish can taste much fresher and more interesting.
The canned salmon cake ingredients you’ll need:
When I want to perk up canned salmon, I reach for mustard, capers, lemon, and lots of fresh herbs. This flavor profile works for dips, burgers, or baked fish and is especially effective in these salmon patties.
To bind the mixture, use mayonnaise, an egg, and fresh breadcrumbs. If you use store-bought dried breadcrumbs, begin with half the amount listed because they absorb liquid more aggressively. A slightly wetter mixture gives a light, tender patty rather than a dense puck—more delicate in the pan but far more pleasant to eat.
While I often buy wild Alaskan sockeye for its color and flavor, this recipe will improve the taste of any canned fish, including budget-friendly options. The method is the same for canned or jarred tuna, or any flaked tinned fish (avoid whole fillets with skin).
Dietary restrictions and modifications:
The recipe is naturally dairy-free and can be made gluten-free by using gluten-free breadcrumbs. To make breadcrumbs at home, pulse two slices of gluten-free sandwich bread in a small food processor. You can also use frozen breadcrumbs thawed briefly on the counter.
These salmon patties are an affordable, crowd-pleasing appetizer. Double the recipe for larger groups and serve with a simple dipping sauce made from items already in the recipe box: mayonnaise, herbs, lemon, and optionally capers for a tartar-style dip.
Read on for the full recipe.
With health and hedonism,
Phoebe
15-Minute Canned Salmon Patties
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This recipe yields roughly a dozen small patties, serving 2–4 as a main course with sides, or about 6 as an appetizer. A simple dipping sauce—1/3 cup mayonnaise mixed with 1 tablespoon chopped herbs and an optional teaspoon of capers—pairs perfectly.
Ingredients
- 5 to 6 ounces canned salmon (one can)
- ½ cup fresh breadcrumbs (from 2 slices sandwich bread; use GF if gluten-free)
- 1 large egg
- ¼ cup chopped fresh dill or chives (or a mix)
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon drained capers
- ½ teaspoon paprika (optional)
- ¼ teaspoon sea salt
- Avocado oil or olive oil for frying
Instructions
- In a medium bowl, combine the canned salmon, breadcrumbs, egg, dill or chives, mayonnaise, lemon juice, Dijon mustard, capers, paprika (if using), and sea salt. Mix until the egg is fully incorporated.
- Heat a large 12-inch cast-iron or heavy-bottomed pan over medium-high heat and add a thin layer of oil. Form the salmon mixture into small patties—about 2 tablespoons each—pressing them into compact balls. Because the mixture is somewhat moist, an ice cream scoop helps; place scoops directly into the pan and gently flatten.
- When the oil is hot but not smoking, add the patties. Cook the first side 30–60 seconds, until a deep brown crust forms. Flip and gently press to flatten, then cook the second side 30–60 seconds until firm and caramelized. Transfer to a paper-towel-lined plate.
- Repeat with the remaining mixture; you should be able to cook the patties in two batches in a large pan.
- Serve warm with a dipping sauce. For a quick sauce, mix 1/3 cup mayonnaise with 1 tablespoon chopped herbs, a squeeze of lemon, and optionally a teaspoon of capers.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!