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Salmon Cakes With Canned Salmon Recipe

Salmon Cakes With Canned Salmon

Deliciously crispy salmon cakes made with canned salmon, fresh dill, and lemon. This quick and easy recipe is perfect for a satisfying weeknight dinner, ready in about 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 420 g canned pink or red salmon 2 standard tins, well-drained
  • 100 g panko breadcrumbs plus an extra 50g for coating (optional)
  • 1 large free-range egg lightly beaten
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 lemon zest of the whole, juice of half
  • 3 spring onions finely sliced
  • 2 tbsp fresh dill finely chopped
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
For the Dill & Lemon Yoghurt Sauce
  • 150 g Greek yoghurt or soured cream
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp lemon juice
  • Pinch of salt and pepper
  • Genuine Flavour: The taste is clean and fresh. The salmon is the star beautifully complemented by the bright notes of fresh dill and lemon zest, with a subtle, warming heat from the Dijon mustard. It's a truly delicious seafood dinner.
  • Ready in Under 30 Minutes: From opening the can to serving this entire meal is on the table in about 25 minutes, making it ideal for busy weeknights when you want something nourishing and satisfying without the fuss.
  • Flexible Recipe: Don't have dill? Fresh parsley or chives work wonderfully. You can add a tablespoon of drained capers for a salty kick or a pinch of cayenne for extra warmth. It’s easy to adapt to what you have on hand.
  • Great for a Smart Lunch: While it’s a brilliant supper these salmon patties work beautifully for a more substantial lunch, served on a bed of rocket with a sharp vinaigrette. They’re also fantastic served cold in a sandwich the next day.
  • Family Tested: This is a recipe my whole family enjoys. The crispy texture and mild flavour are very appealing even to those who are sometimes hesitant about fish. They are always devoured quickly in our house.

Method
 

  1. Prep the Salmon: Open the cans of salmon and drain away all the liquid. Place the salmon in a large mixing bowl. Gently flake it with a fork, removing any noticeable skin or larger bones you might find.
  2. Combine the Ingredients: To the bowl with the salmon, add 100g of panko breadcrumbs, the beaten egg, mayonnaise, Dijon mustard, lemon zest, sliced spring onions, and chopped dill.
  3. Season and Mix: Season with the salt and black pepper. Using a fork or your hands, gently mix everything together until just combined. Be careful not to overwork the mixture, as this can make the cakes tough.
  4. Shape the Patties: Divide the mixture into 8 equal portions and shape them into round patties, about 2cm (¾ inch) thick. If you're adding the extra panko coating, do that now.
  5. Chill Them: Place the shaped salmon cakes on a plate or baking tray lined with parchment paper. Pop them in the refrigerator to chill for at least 10 minutes (or up to 30). I used to struggle with this dish until I discovered this technique; it’s the absolute key to helping them firm up and hold their shape during cooking.
  6. Make the Sauce: While the cakes are chilling, prepare the simple yoghurt sauce. In a small bowl, combine the Greek yoghurt, chopped dill, and lemon juice. Season with a pinch of salt and pepper and stir well. Set aside.
  7. Heat the Pan: Place a large, non-stick frying pan over a medium heat. Add the olive oil and butter. Allowing the butter to melt and foam slightly tells you the pan is ready.
  8. Fry the Salmon Cakes: Carefully place the chilled patties in the hot pan, ensuring you don't overcrowd it (cook in two batches if necessary). Fry for 4-5 minutes on the first side, until a deep, golden-brown crust has formed.
  9. Flip and Finish: Gently flip the cakes using a fish slice or spatula and cook for another 4-5 minutes on the second side until equally golden and crispy, and heated all the way through.
  10. Serve Immediately: Remove the crispy salmon cakes from the pan and serve them straight away with the dill and lemon yoghurt sauce and extra lemon wedges for squeezing over.

Notes

These are fantastic served cold in a sandwich the next day, or for lunch on a bed of rocket with a sharp vinaigrette.