by Olena

Canned Salmon Cakes

Olena's image
Olena Osipov
5 from 12 votes

Budget-friendly Canned Salmon Cakes are the tastier healthy version of this classic appetizer. These salmon patties are crispy and golden on the outside, tender and flaky on the inside with only a subtle salmon flavour.

If you are wondering what else you can make with all of the canned salmon you bought, try this incredible canned salmon salad. That and a healthy tuna salad are just two of my favourite ways to enjoy any canned fish.

Canned Salmon Cakes

Canned Salmon Patties Recipe

As you can tell by the 15 healthy salmon recipes I posted the other day, I LOVE salmon. Grilled salmon, baked salmon, or broiled salmon, you name it! If you’re like me, you’ll find any excuse to eat it. But when fresh isn’t available or in the budget, the cheaper wild pink salmon canned alternative brings on the magic – canned salmon cakes!

Combine with some sweet potatoes, dill, eggs, and oats, and enjoy a healthy, tasty meal. Just like my grandma’s ground chicken burgers, these canned salmon cakes are so addictive! You can serve them with a side of your favorite creamy dip, on a tray as an appetizer for a crowd, or sandwich them between two buns. Salmon burgers anyone?!

This is an easy salmon patties recipe that kids and adults will love. It has a crusty exterior and light flaky salmon on the inside. Plus, when it’s done my way, they won’t fall apart on you. And the best part is, this recipe yields enough to leave you with plenty of leftovers for the week. A major win for busy families!

Ingredients for Canned Salmon Patties

  • Sweet potatoes: Skin on and cubed. You can also use yams which are a bit more starchy.
  • Canned salmon: Wild pink is the cheapest.
  • Eggs: You’ll need large for this recipe.
  • Oats: Used for binding along with the eggs. Can use either quick or rolled oats.
  • Garlic clove: Grated.
  • Herbs: Chopped fine. Dill and salmon are a wonderful pairing, but cilantro and parsley will also work.
  • Salt and Pepper: Salt brings out the natural flavours of the rest of the ingredients. Use black pepper to taste.
  • Oil: Avocado, coconut or olive oil.
 canned salmon, oatmeal and cooked sweet potatoes in a bowl; unmixed.

How to Make Canned Salmon Cakes

Boil: In a medium pot, bring sweet potatoes to a boil, then reduce heat to low and cook until fork tender. Drain potatoes, then transfer to a mixing bowl.

Mash potatoes and add salmon: With a masher get to smashing! If you like the fine texture that a food processor yields, you can use that instead. Add salmon including the juices (all that flavour!) and mash a bit more.

Add remaining ingredients: Toss in eggs, oats, garlic, dill, salt, pepper, and stir with a spatula until combined. Let the mixture sit for 15 minutes to let oats soak up and act as a binder.

Preheat pan: On medium heat, add oil to coat a large ceramic non-stick skillet. Make sure your skillet and oil are hot before adding anything to it! Scoop out the mixture, less than a 1/4 cup at a time, and form it into small cakes. If you make them too big, they won’t hold their shape as well. Place them on the hot skillet.

Cook: Watch for the patties to turn golden brown, and carefully flip with a flat spatula, to cook for another 5-7 minutes.  Keep an eye on it, and watch for a nice crust to form. Remember that as the skillet gets hotter, the cakes cook faster.

Serve: These delicious salmon cakes can be served hot or cold. Either way is extremely tasty!!!  Have some healthy yogurt dip with dill on the side for dipping, serve with a salad, or on a whole-grain English muffin.

canned salmon cakes fried in red skillet

More Tips

  • Fresh salmon: This is a recipe for canned salmon, yes, but I’ve got to let you know that you can use fresh as well!
  • Salmon leftovers: If you have baked salmon leftovers, mash them up and voila.
  • Moisture: To combat too much moisture, you can either remember for next time, not to add all the liquid from the can. Maybe just a tablespoon. OR add in a bit more of the oats.
  • Too dry: Add a bit more of the sweet potato to your mixture, bit by bit until you’ve reached the desired consistency. Not too much to overpower the salmon. You can also add a bit of mayo.
  • A squirt of lemon: Serve with a lemon wedge and squirt a bit over the salmon cakes before eating them. The pop of citrus balances the fish so nicely!
  • Crab instead? Salmon cakes are the lower-budget version of a fancy crab cake. If you happen to have some crab on hand, this recipe will work for crab cakes as well.
  • Best dips: Tartar sauce, creamy dill sauce, ranch, or even honey mustard would be great.

Storing, Freezing, and Reheating

Store: These salmon cakes will keep in an airtight container in the fridge for up to 5 days.

Freeze: This recipe makes a lot, which is great for freezing! They will keep for 3 months.

Reheat: As you’d like! You can toss them in the microwave or place them back in the oven at 375.

More Salmon Recipes

canned salmon patties

 

Canned Salmon Cakes

Canned Salmon Cakes {Salmon Patties}

These budget-friendly Canned Salmon Cakes are the tastier healthy version of this classic appetizer. These salmon patties are crispy and golden on the outside, tender and flaky on the inside with only a subtle salmon flavour.
5 from 12 votes
Print Save Rate
Course: Dinner
Cuisine: Ukrainian
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 24 medium cakes
Calories: 70kcal
Author: Olena Osipov

Ingredients

  • 2 lbs sweet potatoes yams, skin on and cubed
  • 2 cans salmon wild Pink is the cheapest
  • 2 large eggs
  • 1 cup quick or rolled oats
  • 1 garlic clove grated
  • 1/2 cup dill parsley or cilantro, finely chopped
  • 3/4 tsp salt
  • Ground black pepper to taste
  • Coconut or avocado oil for cooking

Instructions

  • In a medium pot, combine sweet potatoes and enough cold water to cover. Cover with a lid and bring to a boil on high, reduce heat to low and cook for 20 minutes or until fork tender.
  • Drain potatoes and transfer to a large mixing bowl. Mash sweet potatoes with a masher (I do not like the fine texture that food processor yields but you could use it).
  • Add salmon including the juices (all that flavour!) and mash a bit more. Add eggs, oats, garlic, dill, salt, pepper and stir with spatula until combined. Let mixture sit for 15 minutes to let oats soak up and act as a binder.
  • Preheat large ceramic non-stick skillet on medium heat and add a tablespoon of oil to coat. It is important that skillet and oil are hot. Using under 1/4 cup mixture, form small salmon sweet potato cakes and place on a skillet. These are delicate, and I found large size patties do not hold as well.
  • Cook for about 5-7 minutes (or until golden brown), carefully flip with a flat spatula and cook for another 5-7 minutes. Play it by ear until a nice crust forms, and as a skillet gets hotter, cakes cook faster, usually by the end of batch #2. Work in batches.
  • Serve hot or cold, both states are extremely tasty!!! You can use your favourite sauce for dipping, serve with a salad or on a whole grain English muffin.

Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.

    Notes

    • Fresh salmon: This is a recipe for canned salmon, yes, but I’ve got to let you know that you can use fresh as well!
    • Salmon leftovers: If you have baked salmon leftovers, mash them up and voila.
    • Moisture: To combat too much moisture, you can either remember for next time, not to add all the liquid from the can. Maybe just a tablespoon. OR add in a bit more of the oats.
    • Too dry: Add a bit more of the sweet potato to your mixture, bit by bit until you’ve reached the desired consistency. Not too much to overpower the salmon. You can also add a bit of mayo.
    • A squirt of lemon: Serve with a lemon wedge and squirt a bit over the salmon cakes before eating them. The pop of citrus balances the fish so nicely!
    • Crab instead? Salmon cakes are the lower-budget version of a fancy crab cake. If you happen to have some crab on hand, this recipe will work for crab cakes as well.
    • Best dips: Tartar sauce, creamy dill sauce, ranch, or even honey mustard would be great.

    Nutrition

    Serving: 1medium cake | Calories: 70kcal | Carbohydrates: 10g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 153mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5467IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    34 comments on “Canned Salmon Cakes

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    1. 5 stars
      P.S. I did simplify the recipe a bit by using a 15 oz. can of Bruce’s yams, drained in place of the uncooked sweet potatoes. Cuts down significantly on the time, and they were really good in spite of the substitution.

    2. 5 stars
      I made these just according to the recipe except I cut it in half (one cane of pink salmon) since I live alone. I did throw in a good pinch of cayenne pepper because I like it spicy. I ended up with a dozen delicious salmon patties that made me a great supper. I tried different dipping sauces. blue cheese dressing wasn’t bad on them. Neither was schiracha sauce and hoisin sauce. I will definitely make these again when the cupboard is getting low. Will always keep a can or two of pink salmon in the larder just for these patties.

    3. 5 stars
      These are really good. I ate them with salad and topped them with a pinch of cinnamon and they are so good.

    4. 5 stars
      These are SO GOOD. I do not care for salmon, but I’m trying to eat more fish for health. I had hoped that the unusual (to me) combination with sweet potato would help me to choke them down, but OH MY! I can’t stop eating them! I served them on some baby greens topped with your recommended dill dip. Will be making on a regular basis.

    5. 5 stars
      omg this was delicious and I loved it! I’d never boiled whole sweet potatoes before. I’ll always cook them this way .

    6. 5 stars
      I am amazed by these. I’ve always wanted to find a salmon cake made with canned salmon that I liked and these are it! The fish taste is mild and the sweet potatoes just blended in and where not an overpowering flavor. We had them with lo fat mayo mixed with lemon, garlic powder, salt and pepper. Another great recipe! Thanks

    7. 5 stars
      Simple canned salmon cakes to make and very delicious. I’ve made it a few times and it’s one my family really enjoys.

    8. I’m grateful for recipe. One problem. I don’t see the size of can of salmon. Maybe I am
      blind. Thank you for help with the size of the cans.

    9. 5 stars
      This recipe is wonderful. I kept the liquid from the can aside instead of adding it all in and only added about one tablespoon of it to the mix and I think it made for the perfect consistency. I really like the addition of the oats. These babies are filling and satisfying with a side salad.Thanks for sharing!

    10. I’ve just found your wonderful blog and I’m very excited to try these!
      I’m planning on freezing the leftovers, how do you recommend reheating them?

      1. Hi Wendy. First of all, I am glad you found me. 🙂 Secondly, reheat these whatever way you like – oven at 375 or microwave. Enjoy and PLEASE don’t be shy to leave a comment and add the star rating whatever recipes you try.:)

    11. 5 stars
      Hey You, Thanks! I am feeling a bit better today, thanks to my homeopathic “Bone-Knitting” and in this case, since the infection was SO bad, traditional antibiotics, which I really do reserve for emergencies.

      The recipe was WONDERFUL! And yup, I am shouting a bit, because it’s that good! And my husband who thinks cooking a rubber like fried egg is his specialty (well, he has me in that one, mine don’t bounce!) cooked the salmon sweet potatoe cakes just fine. I helped him flip the first three, then he was off and running! But reminded me he is not looking to take my place when I feel better. They were so tasty, and nice and soft on the inside for me and my sore mouth too, plus we lots of leftovers, thank goodness!

        1. Oops, no ‘e’ in potato! And I know that! My brain does not connect with my fingertips. Definitely not. No.

    12. Wow! Olena, miss week and look! I really missed out on this gem! And it is on my radar for tonight ! Not only because the combination looks delicious, but because also I’ve been MIA (had severe and unpleasant dental work, and am still under the weather. I think (hopefully not just wishful thinking) my husband can actually make them, I can chew them, and they require hardly any ingredients which I have, if frozen organic unseasoned sweet potatoes can work. I was not planning on this emergency and it happened just before my regular planned shopping day. Any case, even if I have to step in a little I can’t wait to try!

      1. Awe, Laurel, I am sending you a million tooth fairy hugs and well wishes! Teeth can hurt badly, I feel for you! Get better!
        I am sure thawed potatoes will work, you are mushing them anyways. Your husband might need help at first to show him how to form and carefully flip the patties. I know Alex would need some guidance.

    13. 5 stars
      OMG these are sooo good! Made them yesterday accompanied with a simple salad, so effortless and delicious! Thank you, Olena <3

    14. I don’t know if it’s just me, but the recipe isn’t showing. All I see is a bit of code.

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