It has been a while since we made an appetizer and these cakes are great to serve to friends and family. These are easy to make ahead and warm but can also be served cold. Fast to make so are you ready to learn how to make canned salmon cakes? Join me in the bistro kitchen!
Salmon Cakes With Canned Salmon
If you have leftover salmon this is a great recipe to try and make. No leftover salmon? No problem!
You can use a can of salmon. Because what else besides a salmon salad can you make with canned salmon? Correct, this appetizer.
These are oven-baked! You won’t believe it until you see it but these are baked in the oven and still turn out nice and brown.
The advantage is that your cakes brown slowly with limited added calories or without them drowning in oil.
You can also bake them in the pan but these stay rather moist and soft on the inside while they get brown and a bit crunchy on the outside in the oven.
The secret to this moist inside is the grated onion as it generates a juicy mush of onion that can coat the salmon mix.
Just try it and you will see how lovely these turned out!
Canned Salmon Cake Ingredients
So, what do you need to make these salmon cake patties? Make sure you have the following ingredients on your grocery shopping list:
- Canned salmon – you can make this with canned regular pink salmon or you can use canned wild salmon
- Breadcrumbs – I recommend using Panko bread crumbs as these are bigger and keep the cakes together
- Onion – a white onion or sweet onion works well in this recipe
- Garlic – fresh garlic gives the cakes more flavor
- Scallion – thinly slice these
- Dill – I use dried dill in this recipe but if you have fresh you can use it here as well
- Egg – a large egg
- Olive oil – I recommend good quality olive oil but if you do not have any you can use vegetable oils like avocado oil or sunflower oil
- Salt and pepper to taste
How To Make Canned Salmon Cakes (Salmon Patties)
To make these oven-baked salmon patties start with a can of salmon. Clean the salmon and remove the skin and bones.
Do not yet break the salmon just set it aside.
Put the breadcrumbs in a big bowl. Grate the onion and stir it through the breadcrumbs until the breadcrumbs are completely covered.
Finely slice the scallion and add to the breadcrumbs mixture as well as the dill, scallion, egg, and garlic.
Stir all the ingredients through the breadcrumbs mixture thoroughly. Season the mixture before you add the salmon.
Break the salmon with a fork and stir it through so it keeps a light texture.
Preheat the oven to 450℉/225℃. Sprinkle one tablespoon of olive oil on the baking tray, brush, and heat the tray in the oven for 5 minutes.
Meanwhile, take an ice cream scoop and scoop salmon balls on a cutting board.
Press down the salmon balls on the cutting board, and once the baking tray is heated, transfer the salmon patties onto the tray.
Do not press down the salmon cakes on the baking tray because they will stick to the baking tray while baking.
Use cooking spray or brush olive oil on the cakes when they are on the baking tray. Then bake them for 15 minutes.
Turn the patties and spray more cooking spray or oil on the salmon patties. Bake for another 5 minutes. Take out of the oven and serve immediately.
Why Do My Salmon Cakes Fall Apart?
So, what happens when your salmon patties fall apart when baking? It is important that you have something that will bind them together.
In this recipe, these are the eggs and breadcrumbs.
To use as an extender, you can use:
- Breadcrumbs
- Cornflakes
- Crackers
Instead of pan-frying your salmon cakes, you can bake them in the oven as we do in this recipe. That way you reduce the chance of the patties falling apart.
How To Store Salmon Cakes
If you made a big batch of salmon patties or you have leftovers you have several ways to store them. In all cases let them cool completely before storing them:
- Refrigerator – you can store them in the fridge for up to 2 days. Store them in an airtight food container
- Freezer – want to keep the salmon patties longer you can store them in the freezer. Put them in an airtight food container or a resealable bag and store them for up to 2 months
How To Reheat Salmon Cake Patties
If you have leftover salmon cakes you have several ways to reheat them. You can reheat them in:
- Oven – you can reheat salmon cake patties in the oven. Preheat the oven to 400℉/200℃ and put your leftover salmon cakes on a baking tray. Heat for 5-7 minutes or until heated. If the salmon patties get too dark cover them with aluminum foil
- Skillet – you can also reheat the patties in a cast-iron skillet. Preheat your skillet to medium-hot. Add a drizzle of oil before adding the patties. Let them warm through. Flip them regularly so the cakes will not dry out and warm evenly
- Air Fryer – you can also reheat them in an Air Fryer. Preheat your Air Fryer to 375℉/190℃ for 3 minutes. Put the leftover patties in the Air Fryer basket. Do not overlap else it will take longer to warm. Heat for 4-5 minutes or until warm
- Microwave – you can also warm these patties in the microwave. Put the patties in a microwave-safe dish. Heat for 30 seconds and check to see if the salmon cakes are warm else repeat. In the microwave, your patties will go soft compared to reheating them in a skillet or oven
Sauce To Serve With Salmon Cakes
You can serve these salmon cakes with different types of sauces like:
- Sweet chili sauce
- Spicy mayonnaise
- Tzatziki sauce
- Fish taco sauce
I hope you love these salmon cakes as much as I do!
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Canned Salmon Cakes
These canned salmon cakes are amazing. Serve hot or cold, with a dip. You can easily serve these with a full meal as well or big sized as a burger!
Ingredients
- 200-gram can salmon
- ½ cup panko breadcrumbs
- 1 small onion, grated
- 1 small clove garlic, minced
- 1½ teaspoon dill
- 1 scallion thinly sliced
- 1 egg
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Clean the salmon and remove skin and bones. Set aside
- Put the breadcrumbs in a big bowl. Grate the onion and stir it through the breadcrumbs until covered
- Add the dill, scallion, egg, and garlic. Stir through thoroughly
- Season with salt and pepper. Add the salmon to the bowl
- Break the salmon with a fork and stir it through so it keeps a light texture
- Preheat the oven to 450℉/232℃. Sprinkle 1 tablespoon olive oil on a baking tray and heat it in the oven for 5 minutes
- Take an ice cream scoop and scoop the salmon on a cutting board. Press down and once the baking is heated transfer it to the baking tray
- Do Not press down the salmon cakes on the baking tray else they will not release
- Spray cooking spray or olive oil on the cakes
- Bake for 15 minutes
- Turn and spray more cooking spray or oil on the salmon patties
- Bake for another 5 minutes
- Take out of the oven and serve immediately
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Nutrition Information:
Yield: 7 Serving Size: 1Amount Per Serving: Calories: 122Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 127mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 8g
Please note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate.