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Salmon Cakes

I'll be honest, I was a bit weary when my mom said she had a good Salmon Cakes recipe... Salmon in a can didn't sound appealing to me at all.  But, that being said, I'm so glad that I gave them a chance, as they are one of my favorite go to dinners that we love, and they are protein packed and fast & easy to make.


Salmon cakes


  • 1 8 oz can of salmon (purchased at Aldi)
  • 2/3 c panko breadcrumbs (divided)
  • 2 tbsp. finely chopped green onions
  • 2 tbsp. mayonnaise or miracle whip
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp Old Bay Seasoning
  • 1/4 tsp cayenne pepper
  • 1/2 tsp Worcestershire Sauce
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 large egg lightly beaten
  • 1 tbsp. Olive oil 


  • Open the can of salmon and drain the liquid.  I also like to pick out the bones and skin.  Now this can be a bit creepy..  If you pull apart the salmon down the middle, you can easily remove the bones and discard. Its ok if you don't get every little bit, the bones are very soft and can easily be digested.  This is just my preference.
  • Combine all ingredients (except for the oil) in a separate bowl, only use 1/3 of the panko.  Mix thoroughly and then add the salmon.
Salmon Cakes
  • Form the salmon mixture into patties, then coat both sides with the remaining 1/3 cup of panko breadcrumbs.
Salmon Cakes
  • I typically make these into 4 or 5 patties, but its really up to you.
  • Heat a medium sized skillet and add the olive oil.
  • Cook for 3-4 minutes on each side or until golden brown.
Salmon Cakes

I serve these with a starchy side, like wild rice or sweet potatoes and a green vegetable.  Don't forget to squeeze a little fresh lemon juice on top!





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