Tasty Salmon Cakes with Canned Salmon


Last week I found a sale on wild-caught canned salmon–and I used my first can to make salmon cakes.  I bought the limit of 6 cans; we don’t get enough Omega-3! 

Salmon Cakes for Dinner

Salmon Cakes for Dinner

I used to try to get my healthy oils by taking fish oil supplements–but now I am a pretty strong believer in getting your nutrients directly from foods.  Over the years, I have seen many reversals on supplement recommendations –typically with the study expressing surprise that the food works but the pill doesn’t! I now automatically look for a natural source (except for vitamin D, since the I am sooo not exposing any more skin than needed in our Wisconsin winters.)

Salmon Cakes from Above

Salmon Cakes from Above

Fatty fish consumption (as long as it isn’t deep fried) is lauded for its benefits in reducing heart disease, and may help reduce the incidence of dementia.    Experts recommend eating a 3-4 ounce serving twice a week.  Fatty fish include salmon, tuna, herring, and sardines among others. 

Salmon Cake Preparation

Salmon Cake Preparation

Now typically salmon cakes are made with fresh salmon, but with six cans in my pantry, I figured, “nothing ventured, …”   The salmon gets mashed up, anyway, so why not use the more economical canned salmon and leave the fresh for other dishes?  With lots of CSA peppers in the freezer, along with onion and celery root, I was good to go. 

Salmon Cake Closeup

Salmon Cake Closeup

And the verdict?  Unanimous thumbs up, though my youngest requested the addition of a sauce.  Next time…

Salmon Cakes with Canned Salmon
Serves 5
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr 15 min
470 calories
24 g
148 g
32 g
23 g
8 g
242 g
765 g
5 g
0 g
22 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 470
Calories from Fat 282
% Daily Value *
Total Fat 32g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 14g
Cholesterol 148mg
Sodium 765mg
Total Carbohydrates 24g
Dietary Fiber 3g
Sugars 5g
Protein 23g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 can salmon, skin removed
  2. 2 tablespoons butter
  3. 3/4 cup onion, diced (1 small onion)
  4. 1 1/2 cups celery or celery root, diced (4 stalks)
  5. 1/2 cup red bell pepper, diced (1 small pepper)
  6. 1/2 cup yellow bell pepper, diced (1 small pepper)
  7. 1/4 cup minced fresh flat-leaf parsley (or 1T dried)
  8. 1 tablespoon capers, drained
  9. 1/4 teaspoon Tabasco, or equivalent
  10. 1/2 teaspoon Worcestershire sauce
  11. 1/2 t dry mustard
  12. 1/2 t paprika
  13. salt
  14. Pepper
  15. 1 c bread crumbs
  16. 1/2 cup light mayonnaise
  17. 2 teaspoons Dijon mustard
  18. 2 eggs, lightly beaten
  19. 1/4 c good olive oil for frying (approx)
  1. Melt butter and sautee the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, and seasoning over medium heat. Cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature (I popped the pan in the freezer to speed this.).
  2. Combine cooled vegetable mixture, salmon, bread crumbs, mayonnaise, mustard, and eggs and mix well. Shape into 10 (2 1/2 to 3-ounce) cakes.
  3. Heat the olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 170 degree F oven and serve hot.
Adapted from Ina Garten
Adapted from Ina Garten
Art of Natural Living http://artofnaturalliving.com/
Cat eating salmon

Save me this skin!

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  1. Looks so good. I want to try this. I hope your winters are thinking about spring, but maybe not quite yet. Tonight, the weather forecast warns of stormy weather coming our way. Not looking forward to that!

    • I thought of you when I saw the forecasts–you seem to be in the thick of it. We have been fortunate this time–the worst weather south, snow north and just rain for us (which hopefully doesn’t freeze). Stay safe.

  2. These look delicious! I used to make salmon cakes for my kids when they were younger…you just inspired me to try them again.

    • They reheat very well too Kathy, so if it makes too much, leftovers are great. And I guess that would get you your second fatty fish serving for the week then!

  3. Marion and I have been eating a lot of fish this Lent season, Inger. She is a firm believer of having cans and cans of salmon and sardines in the pantry. I may just surprise her with some “tasty salmon cakes” for dinner on Friday. GREAT idea! Thanks so much for the inspiration!

    • Glad to help you with a solution to your salmon glut. Especially after I failed to help you out on the cranberry sauce last winter (but that recipe will be posted for this Christmas I promise). I guess there are worse things than too much in the pantry, right Louise!

      • I’m sure Marion will be over stocking cranberry sauce first chance she gets, Inger. I haven’t even told her we are having tons of company in July, lol…(My daughter and her family are coming to visit which means everyone will be coming to PA:)

        I asked Marion about the Salmon Cakes and she is fine with it except, she wants to do the cooking, lol…

        I suppose there are worse things but, today I counted 7 jars of pickled beets and 12 pounds of pasta!

  4. A great recipe. I’ve made salmon cakes with fresh salmon, but it makes so much sense to use tinned.

    • This actually made me glad my kids don’t eat tuna (or salmon) sandwiches (so I needed to look for something different)!

  5. Looks delish! We usually have zucchini patties (also called pancakes or fritters) as a side dish when we eat salmon. Our ‘sauce’ is a mix of mayo, Dijon mustard, lemon juice and dill weed.

  6. These sound very summery, I didn’t realise how versatile salmon is!

    Choc Chip Uru

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