Looking for a quick dish that is both nutritious and delicious?
These easy salmon cakes are the perfect solution. Crispy on the outside, tender on the inside, and packed with great flavor.
This is a great recipe for lunch, dinner, or even a snack. Whether you’re using canned or fresh salmon, this simple recipe comes together in about 30 minutes, making it a great go-to dish for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 10 to 15 minutes (2 batches of 4 patties)
- Total Time: 25 to 35 minutes
- Servings: 6 to 8 patties
- Prep Level: Beginner +
Recipe Info
- Quick and Convenient – With just a few basic ingredients, meal prep is fast.
- Budget-Friendly – Using canned salmon keeps this recipe affordable.
- Versatile – Salmon patties can be served as a main dish, an appetizer, on a green salad, or as a sandwich (see Recipe Tips).
- Freezer-Friendly – You can make a batch of patties and freeze them for later.
Ingredients
What You Will Need
- Canned salmon: pink salmon (see Recipe Tips) or leftover cooked salmon
- Olive oil or vegetable oil: divided
- Onion: red or yellow onion (minced)
- All-purpose flour
- Corn meal
- Fresh lemon juice
- Dijon mustard
- Worcestershire sauce
- Mayonnaise
- Large egg
- Fresh herbs: fresh dill or fresh parsley (chopped)
- Garlic salt: 1/2 garlic powder and 1/2 salt can be substituted
- Black pepper
- Unsalted butter: divided
Optional Add-ins
- 1/4 cup red bell pepper – chopped and cooked with the minced onions
- 1/2 teaspoon old bay seasoning
- 1/4 teaspoon cayenne pepper for a little heat
Helpful Kitchen Equipment and Tools
- Strainer
- Large bowl
- Cutting board
- Large cutting knife
- Measuring cups and spoons
- Optional: Ice cream scooper (if you don’t want to use your hands to shape the patties)
- Large skillet
- Pancake flipper
- Large plate
- Paper towels
How To Make
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a heated skillet. Once the oil is hot and the butter is melted, sauté the onions (and red bell pepper if using). Set aside to cool.
Drain the canned salmon using a strainer. Remove the skin and any large bones. (see Recipe Tips)
In a large bowl, mix salmon with the flour, cornmeal, and lemon juice until the salmon is coated well.
Add the cooked onion and the remaining ingredients. Mix until thoroughly blended.
Form patties with your hands or an ice cream scoop and flatten them with a pancake flipper (see Pro Tip). You should get about 6 to 8 patties depending on the size.
Heat a large skillet and add 1 tablespoon of butter and enough oil to cover the bottom.
Once the oil is hot, place the patties in the skillet, being careful not to overcrowd them. Fry for 3-4 minutes on each side, or until golden brown.
Repeat with the next batch. You may need to add a tablespoon of butter and more oil for each batch.
Once cooked, place patties on a plate lined with paper towels to drain any excess oil.
Serve the patties warm.
See the recipe card below for complete measurements and cook times.
Serving Suggestions
- On a Bun: Make the patties a larger size for a salmon burger. Serve on a soft bun with lettuce, tomato, and a dollop of tartar sauce.
- With a Salad: Serve the patties with a green salad, such as arugula or mixed greens, tossed with fresh lemon zest and a light vinaigrette. Add tomatoes, cucumber, and avocado for extra flavor and texture.
- Over Rice: Place salmon patties over a bed of steamed rice or rice pilaf and serve with a side of vegetables like steamed broccoli or Brussels sprouts.
- Cocktail sauce, hot sauce, and tartar sauce are popular to serve alongside various types of fish cakes and crab cakes.
Recipe Tips
- When prepping the salmon don’t worry about the small soft bones that you often find in the can, they mash up very easily with a fork and you won’t even notice them.
- Shape all the patties before you begin to fry them. Place them on a large cookie sheet lined with parchment paper. This step will help the cooking process flow quickly and smoothly.
How To Store
Store any leftover salmon patties in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
How To Make Gluten-Free Salmon Patties
For gluten-free patties, substitute flour and cornmeal with panko bread crumbs and gluten-free cornmeal.
Easy Salmon Patties With Flour
These easy salmon cakes are a quick dish that is both nutritious and delicious. Crispy on the outside, tender on the inside, and packed with great flavor.
Ingredients
- 1 can salmon – 14.75 ounces, drained and flaked or use leftover cooked salmon.
- Olive oil – 1 tablespoon for cooking onions and more to fry the patties (about 3-4 tablespoons)
- 3 tablespoons unsalted butter – divided
- 3/4 cup yellow onion – minced (1 medium onion)
- 1/2 cup flour
- 1/4 cup yellow cornmeal
- The juice of 1/2 of a small lemon (about 1-2 tablespoons)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 3 tablespoons mayonnaise
- 1 large egg – slightly beaten
- 1/4 cup fresh parsley or dill – chopped
- 1 teaspoon garlic salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Heat a large skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter.
- Once the oil is hot and the butter is melted, add the minced onions (and red bell pepper if using). Sauté for 3 to 5 minutes or until translucent. Set aside to cool.
- Drain the canned salmon using a strainer. Remove the skin and any large bones. (see Recipe Tip)
- Transfer the salmon to a large mixing bowl.
- Add the flour, cornmeal, and lemon juice to the salmon and mix well.
- Add the cooked onion (and red bell pepper if using), Dijon mustard, Worcestershire sauce, garlic salt, mayo, egg, and chopped parsley. Mix until thoroughly blended.
- Divide the salmon mixture into equal parts and form them into small patties with your hands or an ice cream scoop and flatten them with a pancake flipper (see Pro Tip). You should get about 6 to 8 patties depending on the size.
- Heat a large skillet over medium-high heat and add 1 tablespoon of butter and enough oil to cover the bottom.
- Once the oil is hot, place the patties in the skillet, being careful not to overcrowd them. Fry for 3-4 minutes on each side, or until golden brown. Repeat with the next batch. You may need to add a tablespoon of butter and more oil for each batch.
- Once cooked, use a pancake flipper and place patties on a plate lined with paper towels to drain any excess oil.
- Serve the patties warm.
Notes
Serving Suggestions
On a Bun: Make the patties a larger size for a salmon burger. Serve on a soft bun with lettuce, tomato, and a dollop of tartar sauce.
With a Salad: Serve the patties with a green salad, such as arugula or mixed greens, tossed with fresh lemon zest and a light vinaigrette. Add tomatoes, cucumber, and avocado for extra flavor and texture.
Over Rice: Place salmon patties over a bed of steamed rice or rice pilaf and serve with a side of vegetables like steamed broccoli or Brussels sprouts.
Cocktail sauce, hot sauce, and tartar sauce are popular to serve alongside various types of fish cakes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 281Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 57mgSodium: 336mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 10g
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