Can I use canned salmon instead of fresh salmon for salmon cakes?

Yes, canned salmon is a convenient alternative to fresh salmon in salmon cakes. Use well-drained canned salmon, and adjust the amount of bread crumbs and mayonnaise to get the right texture—adding more if the mixture feels too wet or less if it’s too dry. Remove any large bones and skin if preferred, then mix gently to avoid breaking up the salmon too much.

How do I keep salmon cakes from falling apart while cooking?

To prevent salmon cakes from breaking, chop the salmon into small pieces and combine with just enough binder like breadcrumbs and mayonnaise for moisture. Refrigerate the shaped patties for about an hour before cooking to firm them up. Cook over medium heat in a well-greased non-stick skillet to avoid sticking and flip carefully once the bottom forms a crust.

Is it possible to freeze salmon cakes, and what’s the best method?

Yes, salmon cakes can be frozen either cooked or uncooked. For cooked cakes, freeze them individually wrapped and store in an airtight container for up to 3 months. For uncooked patties, place them on a tray to freeze solid first, then wrap and store. Thaw uncooked patties overnight in the fridge before cooking to maintain texture and flavor.

Can salmon cakes be cooked in an air fryer?

Salmon cakes can be successfully cooked in an air fryer, which produces a crispy exterior with less oil. Preheat the air fryer to 400°F, place patties in a single layer without overcrowding, and cook for about 10 minutes. Flip halfway through cooking for even browning. Check for a golden crust and internal temperature around 165°F before serving.

What should I do if salmon cakes brown too quickly on the stove?

If salmon cakes are browning too fast, lower the heat to medium or medium-low to allow them to cook through without burning. Using a non-stick pan with enough oil reduces sticking and promotes even cooking. Cooking at a gentler temperature ensures the patties develop a golden crust while staying moist inside.

Salmon Cakes Recipe: Quick, Crispy Patties For Any Meal

Ingredients

Scale

1 lb (approximately 450 g) fresh salmon fillet (skin-on or skinless)
1 medium onion, finely diced (about 1 cup)
½ red bell pepper, diced
3 tablespoons unsalted butter, divided
1 tablespoon olive oil, plus extra for cooking
1 cup Japanese-style bread crumbs (panko), divided
2 large eggs, lightly beaten
3 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
¼ cup minced fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning (optional)
Salt and black pepper, to taste
1 tablespoon chopped fresh dill (optional)
½ cup finely diced celery (optional)
¼ cup thinly sliced scallions (optional)

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Place salmon skin-side down, brush with oil, season with garlic salt and pepper. Bake for 10-15 minutes until cooked. Let rest under foil for 10 minutes, then flake and cool.
2. Heat 1 tablespoon oil and 1 tablespoon butter in a skillet. Sauté onion, bell pepper, and optional ingredients until golden, about 7-9 minutes. Cool slightly.
3. In a bowl, combine flaked salmon, sautéed vegetables, ¼ cup bread crumbs, eggs, mayo, Worcestershire sauce, lemon juice, Dijon, Old Bay, parsley, optional ingredients, salt, and pepper.
4. If needed, adjust the mixture with more bread crumbs or mayo. Form into 13-14 patties, about ⅓ to ½ inch thick.
5. Coat patties with remaining ¾ cup bread crumbs.
6. (Optional) Chill patties for one hour or freeze for later.
7. Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium heat. Cook patties in batches for 3½-4 minutes per side until golden. Drain excess oil on paper towels.
8. Serve with salad greens, vinaigrette, or lemon wedges. Optionally, mix your own tartar sauce with mayo, relish, capers, vinegar, Worcestershire, salt, and pepper.

Last Step:

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Notes

🍋 Flake the salmon by hand for best texture, avoiding a food processor to prevent mushy cakes.
🧊 Chilling the patties before cooking helps them hold together and develop flavor.
🔥 For a healthy twist, try air-frying the patties for a crispy exterior with less oil.

Author: Brandi Oshea
Prep Time: 30 minutes
Chilling Time: 1 hour (optional)
Cook Time: 20-45 minutes
Category: Main Course
Method: Frying
Cuisine: American
Diet: Pescatarian

Nutrition

Serving Size: 1 patty
Calories: 157-280
Sugar: 2g
Sodium: 175-222mg
Fat: 11-22g
Saturated Fat: 3g
Unsaturated Fat: 8-19g
Trans Fat: 0g
Carbohydrates: 5-6g
Fiber: 0-1g
Protein: 9-14g
Cholesterol: 37-53mg