Recipe

Warm & Cozy Canned Salmon Cakes

Crispy-edged salmon cakes with a lemony dill yogurt sauce. Pantry-friendly, weeknight-easy, and deeply comforting.

By Matt Campbell

•

4.8

A real photograph of golden-brown canned salmon cakes in a cast iron skillet with a small bowl of lemon dill sauce on the side

Some nights you want dinner to feel like a blanket. Warm, savory, a little crispy, and absolutely not complicated. This is that dinner: canned salmon cakes that get those crunchy, lacy edges in the pan, plus a bright lemony sauce that makes the whole thing taste like you tried harder than you did.

This recipe leans into what canned salmon is great at: quick protein, real flavor, and zero fuss. We keep the ingredient list friendly, the instructions clear, and the vibe relaxed. If a cake falls apart a little, congratulations, you get a cook’s snack.

A real photograph of a hand squeezing lemon over a plated salmon cake with scattered fresh dill

Why It Works

Comfort plus crunch: a hot skillet gives you crisp edges while the inside stays tender.
Pantry-first: canned salmon, breadcrumbs, and a few fridge basics do the heavy lifting.
Bright sauce, cozy main: lemon, dill, and yogurt cut through richness and wake everything up.
Flexible: make them smaller for appetizers, serve 2 per person for dinner, or stretch the mix with extra veggies.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool salmon cakes completely, then store in an airtight container for up to 3 days. Keep sauce in a separate container.
Freezer: Freeze cooked cakes on a sheet pan until firm, then transfer to a freezer bag. They keep well for up to 2 months.
Reheat (best): Warm in a skillet over medium heat with a thin slick of oil, about 3 to 4 minutes per side, until hot, crisp again, and the center is steaming hot (or 145°F).
Reheat (easy): Bake at 400°F on a sheet pan for 8 to 12 minutes, flipping once, until heated through (centers steaming hot, or 145°F).
Microwave: Works in a pinch, but you will lose crunch. If you microwave, do a quick skillet crisp after.

Common Questions

Do I need to remove the skin and bones from canned salmon?

It depends on the brand. Many canned salmon varieties include skin and softened bones, but some are sold skinless and boneless. The softened bones are edible, mash right in, and add calcium. If the texture bothers you, pick out the skin and any larger pieces. No stress.

Why are my salmon cakes falling apart?

Usually it is one of three things: the mixture is too wet, it did not chill, or you flipped too early. Add 1 to 2 tablespoons more breadcrumbs, chill the patties 10 minutes, and wait until the first side is deeply browned before flipping.

Can I make these gluten-free?

Yes. Use gluten-free breadcrumbs or crushed gluten-free crackers. The rest is naturally gluten-free if you double check labels.

Can I bake them instead of frying?

Absolutely. Brush or spray both sides with oil and bake at 425°F for 14 to 18 minutes, flipping halfway. They are done when the centers are steaming hot and the cakes reach 145°F. You will get less skillet crunch but still solid texture.

What sauce goes best with canned salmon cakes?

Something bright and creamy is the move. The lemon dill yogurt sauce here is my favorite, but tartar sauce, spicy mayo, or a quick lemony vinaigrette also work.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium mixing bowl
Fork for flaking salmon
Measuring cups and spoons
Small bowl for mixing the binder
Large skillet (cast iron or nonstick both work)
Thin spatula
Small bowl for sauce
Paper towels (optional, for patting salmon dry)

I love a recipe that feels like it came from someone’s actual weeknight, not a fantasy kitchen with unlimited time. Canned salmon cakes are one of those honest dinners. I started making them when I wanted something warm and filling, but also wanted to use what I already had. The first time I nailed the crispy edges, I stood there eating one over the sink like a little kitchen gremlin. Now I lean into the comfort: hot cakes, cool sauce, lemon on top, and the permission to be a little imperfect.

Warm & Cozy Canned Salmon Cakes

(4.8 Reviews)

Prep Time 15 mins

Cook Time 12 mins

Total Time 27 mins

Servings 4

Ingredients

For the Salmon Cakes

2 (14.75-ounce) cans salmon, drained very well
2 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons lemon juice (plus more for serving)
2 teaspoons Old Bay seasoning (or 1 1/2 teaspoons if you like it milder)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Pinch of salt, to taste (Old Bay is salty, so go easy)
3/4 cup breadcrumbs (panko for extra crunch), plus more as needed
3 scallions, thinly sliced (or 1/3 cup finely diced onion)
2 tablespoons chopped fresh parsley or dill (optional but very good)
2 to 3 tablespoons neutral oil for pan-frying

For the Lemon Dill Yogurt Sauce

1/2 cup plain Greek yogurt
1 tablespoon mayonnaise (optional for extra richness)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 tablespoon chopped fresh dill (or 1 teaspoon dried)
1/4 teaspoon garlic powder
Pinch of salt and black pepper

Instructions

Make the sauce. In a small bowl, stir together the Greek yogurt, mayonnaise (if using), lemon juice, Dijon, dill, garlic powder, salt, and pepper. Taste and adjust. More lemon if you want it brighter, more dill if you want it cozier. Refrigerate while you cook.
Prep the salmon. Drain the canned salmon very well. If it still feels wet, pat it dry with paper towels. Add it to a mixing bowl and flake with a fork. If you see skin or bigger bones and you do not want them, pick them out. Otherwise, mash them in.
Whisk the binder and seasonings. In a small bowl, whisk together the eggs, mayonnaise, Dijon, lemon juice, Old Bay, garlic powder, black pepper, and a tiny pinch of salt.
Combine. Pour the binder mixture over the salmon and gently stir until evenly mixed. Fold in breadcrumbs, scallions, and herbs (if using). The mixture should hold together when you press it. If it feels wet, add 1 to 2 tablespoons more breadcrumbs.
Form patties. Shape into 8 cakes (about 2 1/2 to 3 inches wide) and press firmly so they are compact. If you have time, chill them for 10 minutes. This helps them stay together.
Pan-fry for crisp edges. Heat a large skillet over medium-high. Add 2 tablespoons oil. When the oil shimmers, add the cakes and cook for 3 to 4 minutes on the first side until deeply golden. Flip and cook 2 to 4 minutes more, adjusting the heat as needed so they brown without burning. They are done when the centers are steaming hot and reach 145°F.
Serve warm. Plate the salmon cakes with the lemon dill sauce. Finish with extra lemon. If you want to get fancy, add a pinch of flaky salt right on top.

A real photograph of a plated salmon cake with a dollop of lemon dill yogurt sauce and a lemon wedge

Nutrition information is estimated.

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