Try this easy baked salmon cakes recipe made with canned salmon. I generally use canned pink salmon to make a salmon cake because it’s less expensive than red salmon. But what’s the difference between the two types of canned salmon? They are actually two different species of salmon, and the pink fish is more prevalent, so the cost is less. Salmon cakes taste great cooked in a skillet on the stove top, but baking them in the oven uses less oil, so if you’re seeking a break from fried foods, baked canned salmon is a healthy option.
In a bowl, crush the fish and bones. Everything in the can is pre-cooked and ready to eat including the bones, skin, and meat.
Into the bowl add the egg, minced vegetables, and seasoning.
Mix ingredients together well and then form into patties.
Place the salmon patties on a lightly oiled baking sheet and bake for 15 minutes in an oven preheated to 400 degrees Fahrenheit.
Turn patties once and bake for 5 minutes more.
Remove salmon cakes from the oven and serve, or allow to cool and save in the fridge for later.
Add a creamy dressing or sauce and these baked salmon cakes make a nice entree with little effort. The fish cakes also go great on a sandwich, and they make handy leftovers, or freeze easily for future meals.
If you enjoy this salmon cake recipe, then you might also like this Salmon Ball Recipe, which is a versatile way to use baked salmon in saucier dishes.
salmon meatball curry topped with cilantro
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Canned salmon is perfect for making delicious salmon cakes. You can use salmon cakes for a variety of dishes, including salmon burgers. I generally make extra patties when I cook up salmon cakes, and one of my favorite uses for these leftover salmon cakes is in a variation of Eggs Benedict. Check out the recipe video below to see how to make this super tasty breakfast recipe.
This is a terrific way to use leftover salmon cakes (detailed salmon cake recipe below), in fact, it’s best to use leftover salmon cakes for this recipe; no sane person wants to open a can of salmon first thing in the morning. On a plate, arrange a bed of spinach and top with a thick slice of tomato. In a skillet, re-heat a leftover salmon cake. While the salmon cake heats through, whip together a quick blender Hollandaise sauce (recipe below). In another skillet, fry an over easy egg (or poach an egg, if you prefer). Top the sliced tomato with the heated salmon cake, and then top the salmon with the fried egg. Cover the egg with Hollandaise sauce and serve immediately.
use leftover salmon cakes to make a terrific variation of Eggs Benedict!
How to Make a Quick Hollandaise Sauce
¼ cup melted BUTTER 2 EGG YOLKS 1 Tbsp LEMON JUICE (or substitute vinegar) ½ tsp DIJON MUSTARD (or substitute creamy wasabi or a little hot sauce)
In a bowl, combine two egg yolks, lemon juice, and mustard…also add a sprinkling of black pepper if you like. Melt the butter until it is bubbling, then slowly add the butter into the egg mixture while blending the eggs with a hand blender. Be sure to add the hot butter slowly, so the eggs don’t harden. Blend for about 5-10 seconds. Use the sauce immediately, or hold in a bath of hot water until ready to use. This recipe makes just enough for two servings; when I want lots of Hollandaise sauce, I’ll double this recipe, with the exception of the egg yolks…instead of 4 yolks, I’ll just use 3 yolks.
Salmon Cakes Ingredients:
14oz canned SALMON (red or pink) ¼ – ½ cup ONION (finely chopped) HOT PEPPER (finely chopped, to taste) 1 to 2 EGGS (beaten) …I generally use 1 egg for a fancy salmon cake entree and 2 eggs when making salmon cakes for sandwiches. SALT and PEPPER to taste OIL for sauteing (3-4 Tbsp…salmon will soak up the oil) 1 Tbsp CURRY POWDER (optional)
I make 4 salmon cakes from one can of salmon, and often prepare 8 cakes at a time so that I’ll have leftover salmon cakes for sandwiches and salmon Benedicts.
How to Make Salmon Cakes:
Traditional canned salmon will come with skin and bones still intact . The skin and bones are soft and edible. You can remove the skin and bones if you like; I used to remove them, but now I’m too cheap, and I don’t want to miss out on the extra nutrition, either.
Place drained salmon in a bowl.
Add ¼ – ½ cup onion depending on how much you like onion. Make sure the onion is finely chopped; smaller pieces will help keep the patties from falling apart. If desired, add some finely chopped hot pepper. If you don’t have fresh pepper, add a little chili powder or hot sauce.
Add salt and pepper to taste.
Add one or two beaten eggs. I like to use two beaten eggs because it helps to keep the patties together better; I don’t like my burgers to fall apart while I’m eating them.
Mix all the ingredients together well.
Shape into patties. I usually get 4 patties out of a 14oz can, but make as many as you like–bigger or smaller–depending on how big you want your burger to be. Here’s some current prices for canned salmon if you like to do your fishing on the internet.
Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly; you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart.
Cook 5-7 minutes and then turn gently when the patties are golden brown.
Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel.
I like to serve salmon patties on a toasted bun with sliced tomato, onion, lettuce and mayo. It’s a nice break from hamburgers, and just as tasty. Sometimes I’ll add a Tbsp of curry powder into the mix to make Curried Salmon Burgers, which you should definitely try sometime.
Give this canned salmon recipe a try and let me know what you think, and bon appétit!
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Can you get a fancy-pants dinner out of a can of cheap pink salmon? Sure you can! This salmon cake recipe is easy to make and ready any time you like by using convenient canned salmon from the cupboard. Mmmmmm, I likes me some salmon cakes!
Salmon Cake Recipe Ingredients: Patties: 1 can PINK SALMON (or red salmon, if you’re feeling luxurious) 1 large EGG 1/4 cup ONION (diced) 1/4 cup RED PEPPER (diced) BLACK PEPPER, to taste CREOLE PEPPER, to taste GARLIC POWDER, to taste
Sauce (optional): CREOLE MUSTARD (or any kind of fancy-pants mustard…check online prices) YOGURT (plain Greek-style) DILL WEED LEMON JUICE (optional)
For the cakes, mix ingredients and shape into cakes. Fry in oil –I usually use extra light olive oil, but any will do. Cook on medium heat 4-5 minutes each side until golden brown). Allow the cakes to cook well on one side before you turn, this will keep them from falling apart. If you are making the sauce, mix ingredients to taste. I tend to go a little ‘mustardy’. Also, you might try adding a little lemon juice to the sauce. Give this salmon cake recipe a try and let me know what you think. Check current prices for canned salmon online.
And for another tasty, nutrition-packed fish recipe, try Mackerel Stew.
canned mackerel stew
Thanks for checking out our salmon cake recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
Thanks for watching our recipe videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
if you like to do your fishing on the internet.
