by Olena

Canned Salmon Cakes

Olena Osipov
5 from 10 votes

Canned Salmon Cakes

Just like my grandma’s ground chicken burgers, these canned salmon cakes are “addictive as Spitz” if you make the cakes small enough. And I made sure I did because they are waaaaay easier to flip this way. These salmon patties with canned salmon are once again a cross of Ukrainian frugality and North American popularity.

Cans of Salmon Stacked

If you crave salmon but can’t afford fresh wild salmon, don’t be sad – settle on the cheaper alternative in a form of a can, combine with some sweet potatoes, and enjoy a few healthy and tasty meals. The cheapest canned wild pink salmon works magically for these healthy salmon cakes. Costco is the best bet for your buck, as always (check out my healthy Costco shopping list). The recipe might seem long to cook but it’s not. A lot of it is idle time leaving you with plenty of leftovers.

How to Make Canned Salmon Cakes

  1. 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.
  2. 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. canned salmon, oatmeal and cooked sweet potatoes in a bowl; unmixed.
  3. Let mixture sit for 15 minutes to let oats soak up and act as a binder.Canned Salmon Cake ingredients mixed in bowl
  4. 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.
  5. 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.Canned Salmon Cakes on skillet
  6. 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.Canned Salmon Cakes
canned salmon cakes

Canned Salmon Cakes

Canned Salmon Cakes Recipe with a short list of ingredients like affordable canned salmon, oatmeal instead of flour and cooked sweet potatoes. Healthy delicious salmon patties without breadcrumbs.
5 from 10 votes
Print Save Rate
Prep Time: 10 minutes
Cook Time: 1 hour
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.1

    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.

    27 comments on “Canned Salmon Cakes

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    1. 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 .

    2. 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

    3. 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.

    4. 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.

    5. 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!

    6. 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.:)

    7. 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.

    8. 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.

    9. 5 stars
      OMG these are sooo good! Made them yesterday accompanied with a simple salad, so effortless and delicious! Thank you, Olena <3

    10. 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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