This salmon patties recipe, which calls for canned salmon, makes the most delicious salmon cakes we’ve tried. They are budget-friendly, easy, and seriously tasty!
When we set out to create a recipe for salmon patties, all three of us (Adam, Chef Richard, and I) were a little skeptical. The goal was to create crave-worthy, seriously tasty patties made with canned salmon, and after making these on repeat for a while, we think we did it!
Richard had the most experience with salmon patties. He grew up in the South with a mom who regularly made salmon patties for dinner. While he appreciates his mom’s efforts, he didn’t have much to say about the patties, so this one was an uphill battle. Well, we told him to go away and make the canned salmon patties (sometimes called salmon cakes) of his dreams. He stayed skeptical at first, but, as usual, he knocked it out of the park. We all fell in love and agreed that these are a must-make for you!
Key Ingredients
- Canned Salmon: We’re partial to Wild Alaskan pink salmon, which tastes great and is affordable. Just like when I buy canned tuna for tuna salad, I prioritize sustainability and look for smaller producers or cans with an MSC certification. Wild Planet is widely available and is a brand we’ve tested this recipe (with great results). If you do not have canned, but have leftover cooked salmon, it works nicely in this recipe, too (leftover baked salmon or poached salmon would be lovely in this recipe).
How to Make Salmon Patties
Tip 1: Drain the salmon. Most canned salmon will come packed in water or oil. Before making these patties, drain the excess liquid from the can, otherwise your mixture will be too wet.
Once they are in the oven, they will firm up nicely. Please note that the salmon mixture may be wetter and looser than what you are used to.