I just turned a can into the crispiest Air Fryer Salmon Cakes With Canned Salmon you’ll actually want to eat for dinner or slap in a bun.

Jump to Recipe

I’m obsessed with Canned Salmon Cakes because they hit that messy, salty-sweet place I can’t resist. I love biting into crusty edges and finding flakey pink salmon inside, with little pockets of flavor that cut the richness.

But it’s not precious. Slap one on a bun or feed a crowd as an appetizer, and everyone shuts up.

I crave the richness from mayonnaise. And when I’m feeling lazy, I still reach for Salmon Cakes With Canned Salmon because they’re honest, loud, and actually satisfying.

Worth every messy, greasy bite. No shame here.

I’d eat them daily if I could. Seriously.

Ingredients

Print Recipe (No Advertisments)

Salmon gives flaky protein and salty seafood punch, with little skin for flavor.
Basically the egg binds everything so the cakes hold and stay moist.
Mayonnaise adds rich creaminess, keeps the interior tender and a bit lush.
Plus Dijon brings tang and a gentle bite, it cuts the mayo richness.
Lemon brightens everything, it cuts fat and adds lively citrus zip.
Celery adds crunchy texture and fresh vegetal notes, kind of refreshing.
Green onion gives sharp, bright oniony flavor without being too heavy.
Parsley adds green freshness and color, makes it feel less heavy.
Panko creates light, airy crunch and helps cakes fry up crisp.
Old Bay pumps in classic seafood spice, warm and slightly savory.
Salt and pepper season everything; they make flavors pop, don’t skip.
Neutral oil fries evenly so you get a crisp exterior, no extra flavor.

Ingredient Quantities

1 (14 to 15 oz) can pink salmon, drained and bones picked out but some skin left for flavor

1 large egg, lightly beaten

1/2 cup mayonnaise

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice, or more to taste

1/2 cup finely chopped celery

1/3 cup chopped green onion (scallions)

2 tablespoons chopped fresh parsley

3/4 to 1 cup panko breadcrumbs, plus extra for coating if desired

1 teaspoon Old Bay seasoning or 3/4 teaspoon seafood seasoning

1/2 teaspoon kosher salt and 1/4 teaspoon black pepper

2 to 3 tablespoons neutral oil for frying, like vegetable or canola

How to Make this

Print Recipe (No Advertisments)

1. Drain the canned salmon, flake it with a fork and remove any large bones but leave a bit of skin for flavor, then transfer to a bowl.

2. Add the beaten egg, mayonnaise, Dijon, lemon juice, finely chopped celery, chopped scallions, parsley, Old Bay, salt and pepper to the salmon and mix gently until combined.

3. Stir in 3/4 cup panko and fold until the mixture holds together when pressed; add up to 1 cup total if it feels too wet.

4. Taste a small pinch and adjust lemon, salt or Old Bay as needed before shaping.

5. Divide the mixture into 6 to 8 equal portions and form into patties about 3/4 inch thick; if you want a crispier crust, lightly press them into extra panko to coat.

6. Chill the patties on a plate or tray for 15 to 30 minutes if you have time, this helps them firm up and not fall apart while cooking.

7. Heat 2 to 3 tablespoons neutral oil in a nonstick or cast iron skillet over medium heat until shimmering but not smoking.

8. Fry the patties 3 to 4 minutes per side until golden brown and crisp, reducing heat a bit if they brown too fast before heating through. Press gently with a spatula for even contact.

9. Transfer to paper towels to drain briefly, then serve warm with tartar sauce, aioli or lemon dill sauce and a squeeze of fresh lemon.

10. Leftovers keep in the fridge for 2 to 3 days and reheat in a skillet or oven to keep them crisp; you can also freeze uncooked patties on a tray then bag them for longer storage.

Equipment Needed

1. Can opener
2. Fine mesh strainer or small colander (for draining)
3. Fork (for flaking the salmon)
4. Medium mixing bowl
5. Measuring cups and spoons
6. Sharp knife and small cutting board (for celery, scallions, parsley)
7. Nonstick or cast iron skillet
8. Spatula (sturdy turner for pressing and flipping)
9. Plate or tray lined with paper towels (for chilling and draining)

FAQ

Q: Can I use fresh salmon instead of canned?

A: Yes, you can, but cook and flake the salmon first. Use about 12 to 14 ounces cooked, then cool it before mixing. Fresh gives a nicer texture sometimes, but canned is faster and still tasty.

Q: How do I keep the cakes from falling apart?

A: Don’t overwork the mixture. Gently fold in the panko until it holds together, chill the shaped patties for 20 to 30 minutes so they firm up, and make sure the oil is hot enough before frying. If batter feels too wet add a little more panko.

Q: Can I make them gluten free?

A: Yes. Use gluten free panko or crushed gluten free crackers for both the mix and the coating. Watch cooking time, some substitutes brown faster.

Q: How do I get a really crispy crust?

A: Use panko for the exterior, press it on firmly, and fry in a thin layer of oil over medium-high heat until golden. Don’t crowd the pan, and drain on paper towels. For extra crispness finish in a 375 F oven for 5 minutes.

Q: Can I make them ahead or freeze them?

A: Yes. Shape the cakes and freeze them on a tray until solid, then transfer to a bag. Cook from frozen, adding a few minutes to the fry time. Cooked leftovers keep 3 to 4 days in the fridge.

Q: What should I serve with these salmon cakes?

A: Tartar sauce, lemon wedges, a simple green salad, or coleslaw are classic. They also go great on a bun with lettuce and pickles for a sandwich version.

Salmon Cakes (with Canned Salmon) Recipe Substitutions and Variations

Canned pink salmon: swap for canned tuna or canned light chunk skipjack, or use 1 cup cooked flaked fresh salmon or cooked shrimp if you got it; canned trout works too. Watch salt levels if using tuna.
Mayonnaise: use plain Greek yogurt or sour cream for tang and lower fat, or try a mix of half yogurt half olive oil mayo to keep moisture. If vegan, use vegan mayo.
Panko breadcrumbs: substitute crushed crackers, saltine crumbs, or plain breadcrumbs; for gluten free use crushed cornflakes or gluten free panko. Adjust amount cause textures differ.
Dijon mustard: use yellow mustard or spicy brown mustard for similar zing, or 1 tsp stone ground mustard; you can also stir in a little horseradish for extra bite.

Pro Tips

1) Taste and tweak before shaping. Mix a tiny pinch of the filling and fry it in a teaspoon of oil to check seasoning and lemon brightness. Canned salmon can be bland or salty depending on brand, so adjust salt, acid and Old Bay now instead of after they’re cooked.

2) Chill the patties to firm them up. Even 15 minutes in the fridge makes a huge difference so they hold together in the pan. If you’re short on time, 10 minutes in the freezer works too, but don’t let them freeze solid.

3) Use panko for texture and save some for the outside. Panko keeps the interior light, and pressing extra panko onto the formed patties gives a crispier crust that holds in the pan better. Don’t over-bind with panko or they’ll be dry.

4) Control the heat and use enough oil. Get the skillet shimmering over medium, not hot, so the exterior browns without the center staying cold. A thin pool of neutral oil and a gentle press with the spatula for the first minute or two helps full contact. If they brown too quickly, lower the heat and finish a bit longer.

Salmon Cakes (with Canned Salmon) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just turned a can into the crispiest Air Fryer Salmon Cakes With Canned Salmon you'll actually want to eat for dinner or slap in a bun.

Servings

servings

Calories

448

kcal

Equipment: 1. Can opener
2. Fine mesh strainer or small colander (for draining)
3. Fork (for flaking the salmon)
4. Medium mixing bowl
5. Measuring cups and spoons
6. Sharp knife and small cutting board (for celery, scallions, parsley)
7. Nonstick or cast iron skillet
8. Spatula (sturdy turner for pressing and flipping)
9. Plate or tray lined with paper towels (for chilling and draining)

Ingredients

1 (14 to 15 oz) can pink salmon, drained and bones picked out but some skin left for flavor
1 large egg, lightly beaten
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice, or more to taste
1/2 cup finely chopped celery
1/3 cup chopped green onion (scallions)
2 tablespoons chopped fresh parsley
3/4 to 1 cup panko breadcrumbs, plus extra for coating if desired
1 teaspoon Old Bay seasoning or 3/4 teaspoon seafood seasoning
1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
2 to 3 tablespoons neutral oil for frying, like vegetable or canola

Directions

Drain the canned salmon, flake it with a fork and remove any large bones but leave a bit of skin for flavor, then transfer to a bowl.
Add the beaten egg, mayonnaise, Dijon, lemon juice, finely chopped celery, chopped scallions, parsley, Old Bay, salt and pepper to the salmon and mix gently until combined.
Stir in 3/4 cup panko and fold until the mixture holds together when pressed; add up to 1 cup total if it feels too wet.
Taste a small pinch and adjust lemon, salt or Old Bay as needed before shaping.
Divide the mixture into 6 to 8 equal portions and form into patties about 3/4 inch thick; if you want a crispier crust, lightly press them into extra panko to coat.
Chill the patties on a plate or tray for 15 to 30 minutes if you have time, this helps them firm up and not fall apart while cooking.
Heat 2 to 3 tablespoons neutral oil in a nonstick or cast iron skillet over medium heat until shimmering but not smoking.
Fry the patties 3 to 4 minutes per side until golden brown and crisp, reducing heat a bit if they brown too fast before heating through. Press gently with a spatula for even contact.
Transfer to paper towels to drain briefly, then serve warm with tartar sauce, aioli or lemon dill sauce and a squeeze of fresh lemon.
Leftovers keep in the fridge for 2 to 3 days and reheat in a skillet or oven to keep them crisp; you can also freeze uncooked patties on a tray then bag them for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.