Crispy Salmon Cakes With Canned Salmon — Golden, Flaky, and Full of Flavor
Crispy, golden salmon cakes made with canned salmon, fresh dill, parsley, lemon zest, and smoked paprika. Light, flaky, and ready in about an hour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 salmon cakes (4 servings)
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American
Ingredients
420 g canned pink or red salmon, drained very well
80 g panko breadcrumbs, plus extra for coating
1 large egg, lightly beaten
2 tbsp mayonnaise
1 tbsp Dijon mustard
3 tbsp fresh dill, finely chopped
3 tbsp fresh parsley, finely chopped
3 spring onions, finely sliced
1 lemon, zest of whole lemon and juice of half
1/2 tsp smoked paprika
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
2-3 tbsp vegetable or sunflower oil, for frying
Instructions
1. Drain canned salmon in a fine-mesh sieve, pressing firmly with a fork. Transfer to a large bowl and flake apart.
2. Add panko, egg, mayonnaise, mustard, herbs, spring onions, lemon zest, lemon juice, paprika, salt, and pepper. Fold gently until just combined.
3. Divide into 8 portions and shape into patties about 2 cm thick. Press into extra panko if desired.
4. Chill on a parchment-lined tray for at least 30 minutes.
5. Heat oil in a non-stick skillet over medium heat. Cook patties in batches, 4-5 minutes per side, until deep golden brown.
6. Drain on a wire rack and serve warm with fresh lemon juice.
Notes
Chill time is essential — do not skip it.
Freeze uncooked patties for up to 3 months.
Reheat in a skillet or oven for best texture.
Use Old Bay seasoning instead of smoked paprika for a Chesapeake-style variation.