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Crispy Canned Salmon Cakes

Crispy canned salmon cakes with a golden, crunchy crust and tender inside are ready in under 30 minutes. Pan-fried salmon patties get bright flavor from lemon, Dijon, parsley, and green onion, plus an optional dill yogurt dip.
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Prep Time 15 minutes
Cook Time 12 minutes
chill 13 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 320
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 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 (use 2–3 tbsp total as needed)
Dipping Sauce (optional)
  • 0.5 cup sour cream or Greek yogurt choose one
  • 1 tbsp fresh dill chopped
  • 1 tbsp lemon juice
  • 0.5 tsp garlic powder
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 non-stick 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 mixing bowl so small flakes help 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—stop when no dry pockets remain so the cakes don’t turn dense.
  4. If the mixture feels too wet to shape, mix in 1–2 more tablespoons breadcrumbs; if too dry, mix in a small spoonful of mayonnaise.
  5. Divide into 8 equal portions and shape into patties about 3/4 inch thick, then place on a plate.
  6. Refrigerate the patties for 10–15 minutes to help them hold their shape during cooking.
Make the dipping sauce (optional)
  1. Whisk together sour cream or Greek yogurt, dill, lemon juice, and garlic powder, then season with salt and black pepper to taste.
  2. Chill the sauce in the fridge while the patties cook.
Pan-fry the salmon cakes
  1. Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat until the oil shimmers.
  2. Add the salmon cakes in a single layer without crowding and cook for 3–4 minutes on the first side without touching, until a deep golden-brown crust forms.
  3. Flip carefully and cook 3–4 minutes more until the second side is deep golden-brown.
  4. Transfer to a plate lined with paper towels, add more olive oil if needed for the next batch, and serve hot with the dipping sauce.

Notes

For the crispest crust, don’t press or move the patties while they cook—let each side develop its golden crust first. Refrigerate cooked leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat until warmed through. Freeze un-fried patties only: shape, place on a tray, freeze until firm, then bag and freeze for up to 2 months (cook from frozen, adding 1–2 minutes per side). Dietary swap: use Greek yogurt for the dip (and/or replace the mayonnaise with plain Greek yogurt in the cakes) for a lighter tang.