Go Back

Crispy Canned Salmon Cakes

Crispy canned salmon cakes with a golden crust and tender center, made fast with drained pink salmon, breadcrumbs, lemon zest, and herbs. Pan-fry in a single layer for deep golden browning, then serve with a tangy dill lemon dipping sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
chill 15 minutes
Total Time 43 minutes
Servings: 8 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Salmon Cakes
  • 2 can (14.75 oz) pink salmon drained and flaked
  • 0.5 cup breadcrumbs plain or panko
  • 2 eggs large, beaten
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh parsley finely chopped
  • 2 green onions thinly sliced
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
For Cooking
  • 2 tbsp olive oil for pan-frying (2–3 tbsp as needed)
Dipping Sauce (optional)
  • 0.5 cup sour cream or Greek yogurt choose one
  • 1 tbsp fresh dill chopped
  • 1 tbsp lemon juice for sauce
  • 0.5 tsp garlic powder for sauce
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the salmon cake mixture
  1. Drain the canned pink salmon thoroughly, removing any large bones and skin, then flake it into a large bowl so the flakes are small for better binding.
  2. Add the beaten eggs, mayonnaise, Dijon mustard, breadcrumbs, parsley, green onions, garlic powder, smoked paprika, salt, black pepper, lemon juice, and lemon zest to the bowl.
  3. Mix gently with a fork just until combined, avoiding overmixing to keep the cakes tender rather than dense.
  4. Check texture and adjust if needed: if it feels too wet to shape, mix in 1–2 more tablespoons breadcrumbs, and if too dry, mix in a small spoonful of mayonnaise.
Shape and chill
  1. Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick.
  2. Place patties on a plate and refrigerate for 10–15 minutes to help them hold their shape during cooking.
Make the optional dipping sauce
  1. Whisk together sour cream (or Greek yogurt), fresh dill, lemon juice, and garlic powder, then season with salt and black pepper to taste.
  2. Refrigerate the dipping sauce while the patties cook.
Pan-fry until crisp
  1. Heat 2 tablespoons olive oil in a large cast iron skillet over medium heat until the oil shimmers.
  2. Add salmon cakes in a single layer without crowding and cook for 3–4 minutes on the first side until a deep golden-brown crust forms.
  3. Flip carefully and cook another 3–4 minutes until the second side is deep golden-brown as well.
  4. Transfer cakes to a paper towel-lined plate and add more oil to the skillet for the next batch if needed.
Serve
  1. Serve hot with the optional dipping sauce alongside lemon wedges and a side salad or greens for contrast.

Notes

For the best crust, avoid pressing the patties in the pan and let them cook undisturbed until they release naturally; chilled patties are less likely to break. Store leftovers in an airtight container in the fridge for 3 days; reheat in a skillet or oven until warmed through (pan-fry gently for crispness). Freezing is not recommended because the texture softens after thawing. For a lower-fat swap, use nonfat Greek yogurt in place of sour cream for the dipping sauce.