33 Delicious Salmon Cake Recipes with Canned Salmon

These canned salmon cake recipes are about to become your new go-to for quick, delicious dinners. Whether you’re craving crispy pan-fried patties or healthy baked versions, we’ve gathered 33 mouthwatering options that transform humble pantry staples into impressive meals. Get ready to discover creative flavor combinations and easy techniques that will have everyone asking for seconds!

Classic Herb Salmon Cakes

Crisp, golden salmon cakes packed with fresh herbs—these are your new weeknight hero. Transform leftover salmon into something spectacular in just 30 minutes flat. Get ready for that satisfying crunch with every bite.

Ingredients

For the salmon mixture:
– 2 cups flaked cooked salmon
– 1/4 cup mayonnaise
– 1 large egg, beaten
– 2 tbsp chopped fresh dill
– 1 tbsp chopped fresh parsley
– 1 tsp Dijon mustard
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt

For coating and frying:
– 1/2 cup panko breadcrumbs
– 3 tbsp olive oil

Instructions

1. Combine flaked salmon, mayonnaise, beaten egg, dill, parsley, Dijon mustard, garlic powder, black pepper, and salt in a large bowl.
2. Mix thoroughly until all ingredients are evenly distributed throughout the salmon mixture.
3. Shape the mixture into 4 equal patties, about 3/4-inch thick each.
4. Press each patty into the panko breadcrumbs, coating both sides completely.
5. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Carefully place the coated salmon cakes into the hot oil.
7. Cook for 4-5 minutes until the bottom develops a deep golden-brown crust.
8. Flip each salmon cake using a spatula.
9. Cook the second side for another 4-5 minutes until equally golden and crisp.
10. Transfer the cooked salmon cakes to a paper towel-lined plate to drain excess oil.

What makes these salmon cakes truly special is that perfect contrast—crispy panko exterior giving way to moist, herb-infused salmon inside. Serve them atop a fresh green salad for a light lunch or slide them into brioche buns with tartar sauce for the ultimate fish sandwich experience. The fresh dill and parsley keep each bite bright and vibrant.

Spicy Jalapeño Salmon Patties

Outsmart boring dinners with these fiery salmon patties. Pack fresh jalapeño heat into flaky salmon for a crispy, flavor-packed meal that comes together in minutes.

Ingredients

• For the Patties:
  • 1 lb fresh salmon fillet, skin removed
  • 2 large jalapeños, finely diced
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 tbsp mayonnaise
  • 1 tsp garlic powder
  • 1/2 tsp salt
• For Cooking:
  • 3 tbsp olive oil

Instructions

1. Chop the salmon fillet into 1/4-inch pieces using a sharp knife.
2. Combine chopped salmon, diced jalapeños, panko breadcrumbs, egg, mayonnaise, garlic powder, and salt in a large bowl.
3. Mix ingredients thoroughly with your hands until evenly distributed.
4. Divide mixture into 4 equal portions and shape into 1-inch thick patties.
5. Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
6. Place patties in the hot skillet, leaving 2 inches between each.
7. Cook for 4-5 minutes until golden brown and crispy on the bottom.
8. Flip patties carefully using a spatula.
9. Cook another 4-5 minutes until internal temperature reaches 145°F.
10. Transfer patties to a paper towel-lined plate to drain excess oil.

Serve these spicy patties immediately for maximum crispness. The jalapeños create a slow-building heat that complements the rich salmon perfectly. Stack them on brioche buns with avocado slices or crumble over a fresh greens salad for unexpected texture.

Lemon Dill Salmon Cakes

Lemon dill salmon cakes bring restaurant-quality seafood to your kitchen in under 30 minutes. These crispy patties pack serious flavor with fresh herbs and zesty citrus. Perfect for weeknight dinners or impressive enough for guests.

Ingredients

For the salmon mixture:
– 1 lb cooked salmon, flaked
– 1/4 cup mayonnaise
– 1 large egg, beaten
– 2 tbsp fresh dill, chopped
– 1 tbsp lemon juice
– 1 tsp lemon zest
– 1/2 cup panko breadcrumbs
– 1/4 cup red onion, finely diced
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt

For cooking:
– 3 tbsp olive oil
– 1/2 cup panko breadcrumbs (for coating)

Instructions

1. Combine flaked salmon, mayonnaise, beaten egg, fresh dill, lemon juice, lemon zest, 1/2 cup panko breadcrumbs, diced red onion, garlic powder, black pepper, and salt in a large bowl.
2. Mix all ingredients thoroughly until well combined, using your hands to ensure even distribution.
3. Divide the mixture into 8 equal portions and shape each into 1-inch thick patties.
4. Place remaining 1/2 cup panko breadcrumbs on a plate and press each patty into the crumbs to coat both sides completely.
5. Chill the coated patties in the refrigerator for 15 minutes to help them hold their shape during cooking.
6. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
7. Carefully place salmon cakes in the hot oil, leaving 1 inch between each patty for even browning.
8. Cook for 4-5 minutes until the bottoms develop a deep golden-brown crust.
9. Flip each salmon cake using a spatula and cook for another 4-5 minutes on the second side.
10. Transfer the cooked salmon cakes to a paper towel-lined plate to drain excess oil.

What makes these salmon cakes exceptional is their crispy exterior giving way to a moist, flaky interior. The bright lemon and fresh dill cut through the richness beautifully. Serve them atop a bed of mixed greens with a dollop of Greek yogurt sauce for a complete meal that feels both light and satisfying.

Garlic Parmesan Salmon Cakes

Keep your weeknight dinner game strong with these crispy, savory salmon cakes. Kick boring fish to the curb—these patties pack serious garlic parmesan flavor and come together in under 30 minutes. Perfect for using leftover salmon or that canned fish hiding in your pantry.

Ingredients

For the salmon cakes:
– 2 cups cooked salmon, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup grated parmesan cheese
– 2 tbsp mayonnaise
– 1 large egg, beaten
– 2 cloves garlic, minced
– 1 tbsp fresh parsley, chopped
– 1/2 tsp lemon zest
– 1/4 tsp black pepper
– 1/4 tsp salt

For cooking:
– 3 tbsp olive oil
– 1/4 cup all-purpose flour

Instructions

1. Combine flaked salmon, panko, parmesan, mayonnaise, beaten egg, minced garlic, chopped parsley, lemon zest, black pepper, and salt in a large bowl.
2. Mix gently with a fork until all ingredients are evenly distributed—don’t overmix or the cakes will become dense.
3. Shape the mixture into 4 equal-sized patties, about 3/4-inch thick.
4. Place the patties on a plate and refrigerate for 15 minutes to help them hold their shape during cooking.
5. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
6. Dredge each chilled patty in all-purpose flour, coating both sides evenly and shaking off excess.
7. Carefully place the floured patties in the hot oil—they should sizzle immediately upon contact.
8. Cook for 4-5 minutes until the bottoms are golden brown and crispy.
9. Flip the patties using a spatula and cook for another 4-5 minutes until the second side is equally golden and crispy.
10. Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil.

Hearty and satisfying, these salmon cakes deliver a crispy exterior that gives way to a tender, flaky interior. The garlic and parmesan create a savory umami bomb that pairs perfectly with a simple arugula salad or tucked into brioche buns with lemon aioli. Leftovers make incredible next-day sandwiches—if you have any left!

Healthy Quinoa Salmon Patties

Vibing with meal prep but tired of boring salmon? These quinoa salmon patties transform simple ingredients into crispy, protein-packed perfection. Whip them up in 30 minutes for a healthy dinner that actually satisfies.

Ingredients

For the patties:

• 2 cups cooked quinoa, cooled
• 1 lb fresh salmon fillet, skin removed
• 1 large egg
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh dill
• 1 tbsp Dijon mustard
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For cooking:

• 2 tbsp olive oil
• 1/4 cup all-purpose flour

Instructions

1. Preheat a large non-stick skillet over medium heat.
2. Chop the salmon fillet into 1/2-inch pieces using a sharp knife.
3. Combine chopped salmon, cooked quinoa, egg, red onion, dill, Dijon mustard, lemon zest, garlic powder, salt, and pepper in a large bowl.
4. Mix ingredients thoroughly with a fork until well combined.
5. Form the mixture into 8 equal-sized patties, about 1/2-inch thick each.
6. Place flour on a shallow plate and lightly coat both sides of each patty.
7. Add olive oil to the preheated skillet and swirl to coat the surface.
8. Carefully place patties in the skillet, leaving 1 inch between them.
9. Cook for 4-5 minutes until the bottoms develop a golden-brown crust.
10. Flip patties using a spatula and cook another 4-5 minutes until firm to the touch.
11. Transfer cooked patties to a paper towel-lined plate to absorb excess oil.

But these patties deliver serious texture contrast—crispy exterior giving way to tender, flaky salmon inside. Serve them atop a bed of greens with lemon wedges, or stuff them into whole wheat buns with avocado slices for the ultimate healthy burger experience.

Crispy Panko-Crusted Salmon Cakes

OBSESSED with crispy panko-crusted salmon cakes? Same. These golden patties deliver restaurant-quality crunch with minimal effort—perfect for weeknight dinners that feel fancy.

Ingredients

For the salmon mixture:
– 1 lb cooked salmon, flaked
– 1/4 cup mayonnaise
– 1 tbsp Dijon mustard
– 1/4 cup finely chopped red onion
– 2 tbsp chopped fresh dill
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1 large egg, beaten

For the crust:
– 1 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil

For cooking:
– 1/4 cup vegetable oil

Instructions

1. Combine 1 lb flaked salmon, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1/4 cup chopped red onion, 2 tbsp dill, 1/2 tsp garlic powder, and 1/4 tsp black pepper in a large bowl.
2. Mix in 1 beaten egg until the mixture holds together when pressed.
3. Chill the salmon mixture in the refrigerator for 15 minutes to firm up—this prevents crumbling during shaping.
4. Combine 1 cup panko breadcrumbs and 1/4 cup grated Parmesan in a shallow dish.
5. Shape the chilled salmon mixture into 8 equal patties, about 1/2-inch thick.
6. Press both sides of each patty firmly into the panko-Parmesan mixture to coat completely.
7. Heat 1/4 cup vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
8. Carefully place 4 salmon cakes in the hot oil without crowding the pan.
9. Pan-fry for 3-4 minutes until the bottoms are deep golden brown.
10. Flip the salmon cakes using a spatula and cook another 3-4 minutes until the second side is crispy.
11. Transfer the cooked cakes to a paper towel-lined plate to drain excess oil.
12. Repeat steps 8-11 with the remaining 4 salmon cakes, adding more oil if needed.
13. Drizzle the finished salmon cakes with 2 tbsp olive oil for extra richness.

WOW—these salmon cakes deliver serious texture contrast with their shatteringly crisp panko crust giving way to tender, flaky interiors. The Parmesan adds a salty umami punch that pairs perfectly with the fresh dill brightness. Serve them stacked high on brioche buns with spicy mayo, or crumble over a citrusy salad for next-level lunch vibes.

Asian-Inspired Sesame Salmon Cakes

Melt-in-your-mouth salmon cakes with an umami punch. Whip these up in 20 minutes flat. Seriously addictive with that crispy sesame crust.

Ingredients

For the salmon mixture:
– 1 lb skinless salmon fillets, finely chopped
– 1/4 cup panko breadcrumbs
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 1 minced garlic clove
– 1 chopped green onion

For coating and cooking:
– 1/4 cup white sesame seeds
– 2 tbsp vegetable oil

Instructions

1. Combine chopped salmon, panko, soy sauce, rice vinegar, ginger, garlic, and green onion in a medium bowl.
2. Mix thoroughly with your hands until the ingredients hold together when pressed. Tip: Keep the salmon pieces slightly chunky for better texture.
3. Divide the mixture into 4 equal portions and shape into 1-inch thick patties.
4. Press both sides of each patty firmly into sesame seeds to create an even coating.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
6. Carefully place salmon cakes in the hot oil without crowding the pan.
7. Cook for 3-4 minutes until the bottom develops a deep golden-brown crust. Tip: Don’t move them until ready to flip for maximum crispiness.
8. Flip carefully using a spatula and cook another 3-4 minutes until the second side is golden brown.
9. Transfer to a paper towel-lined plate to drain excess oil. Tip: Let them rest 2 minutes before serving for the perfect firm-but-tender texture.

That crispy sesame shell gives way to flaky, savory salmon inside. Slide them into lettuce cups with sriracha mayo, or stack over rice with quick-pickled veggies. These disappear fast—consider doubling the batch.

Mediterranean Salmon Cakes with Olives

Hearty Mediterranean flavors meet weeknight ease in these salmon cakes. Packed with briny olives and fresh herbs, they deliver restaurant-quality taste in under 30 minutes. Perfect for meal prep or impressing last-minute guests.

Ingredients

• For the salmon cakes:
  • 1 lb cooked salmon, flaked
  • ½ cup pitted kalamata olives, chopped
  • ¼ cup red onion, finely diced
  • 2 tbsp fresh dill, chopped
  • 1 large egg, beaten
  • ½ cup panko breadcrumbs
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
• For cooking:
  • 3 tbsp olive oil
• For serving:
  • Lemon wedges
  • Tzatziki sauce

Instructions

1. Combine flaked salmon, chopped olives, diced red onion, and fresh dill in a large bowl.
2. Add beaten egg, panko breadcrumbs, lemon juice, and Dijon mustard to the salmon mixture.
3. Mix gently with a fork until just combined—overmixing creates dense cakes.
4. Divide mixture into 8 equal portions and shape into 1-inch thick patties.
5. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Place salmon cakes in the hot oil without crowding the pan.
7. Cook for 4-5 minutes until golden brown crust forms on the bottom.
8. Flip carefully using a thin spatula and cook another 4-5 minutes.
9. Check internal temperature reaches 145°F with an instant-read thermometer.
10. Transfer to a paper towel-lined plate to drain excess oil.

Buttery salmon flakes contrast with the briny olive pops in every bite. Serve these crispy-edged cakes with cool tzatziki and extra lemon wedges for squeezing—they’re fantastic stuffed into pita pockets or atop a Greek salad.

Southwestern Chipotle Salmon Patties

Zesty and bold, these salmon patties pack serious flavor. Transform canned salmon into restaurant-worthy patties in under 30 minutes. Get ready for smoky chipotle heat balanced with fresh lime zest.

Ingredients

For the patties:
– 2 (14.5 oz) cans pink salmon, drained
– 1 large egg, beaten
– 1/2 cup panko breadcrumbs
– 2 tbsp chipotle peppers in adobo sauce, minced
– 1 tsp ground cumin
– 1/2 tsp garlic powder
– 1/4 cup fresh cilantro, chopped
– 1 lime, zested
– 2 tbsp olive oil

For the sauce:
– 1/2 cup plain Greek yogurt
– 1 tbsp fresh lime juice
– 1 tsp honey
– 1/4 tsp salt

Instructions

1. Place drained salmon in a medium bowl and flake with a fork, removing any large bones.
2. Add beaten egg, panko breadcrumbs, minced chipotle peppers, cumin, garlic powder, chopped cilantro, and lime zest to the salmon.
3. Mix all ingredients thoroughly until well combined.
4. Shape the mixture into 6 equal patties, about 3/4-inch thick each.
5. Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
6. Carefully place patties in the hot skillet, leaving space between them.
7. Cook for 4-5 minutes until golden brown and crispy on the bottom.
8. Flip patties using a spatula and cook another 4-5 minutes until golden brown on the second side.
9. While patties cook, combine Greek yogurt, lime juice, honey, and salt in a small bowl for the sauce.
10. Whisk the sauce ingredients until smooth and well blended.
11. Transfer cooked patties to a paper towel-lined plate to drain excess oil.
12. Serve immediately with the prepared sauce.

Lightly crispy outside gives way to tender, flaky salmon inside. The smoky chipotle heat builds gradually while lime zest cuts through the richness. Serve these patties tucked into warm tortillas with shredded cabbage or atop a bed of quinoa for a complete meal.

Zesty Lime and Cilantro Salmon Cakes

Kick your dinner routine up a notch with these vibrant salmon cakes. Packed with zesty lime and fresh cilantro, they deliver restaurant-quality flavor in under 30 minutes. Perfect for busy weeknights when you crave something special but need it fast.

Ingredients

For the salmon mixture:
– 1 lb fresh salmon fillets, skin removed
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 2 tbsp fresh lime juice
– 1 large egg
– 1/2 cup panko breadcrumbs
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper

For cooking and serving:
– 3 tbsp olive oil
– 1/2 cup Greek yogurt
– 1 tbsp lime zest
– 1 tsp hot sauce

Instructions

1. Chop the salmon into 1/4-inch pieces using a sharp knife.
2. Combine salmon, red onion, cilantro, lime juice, egg, panko, garlic powder, salt, and pepper in a large bowl.
3. Mix gently with your hands until just combined—overmixing creates dense cakes.
4. Form the mixture into 8 equal patties, about 1/2-inch thick each.
5. Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
6. Place salmon cakes in the hot oil without crowding the pan.
7. Cook for 4 minutes until golden brown and crisp on the bottom.
8. Flip carefully using a thin spatula to maintain the crust.
9. Cook another 3-4 minutes until internal temperature reaches 145°F.
10. Remove from skillet and drain on paper towels.
11. Whisk together Greek yogurt, lime zest, and hot sauce in a small bowl.
12. Serve salmon cakes immediately with the zesty yogurt sauce.

Zesty lime cuts through the rich salmon, while cilantro adds fresh herbal notes. The crisp exterior gives way to a moist, flaky interior that holds together perfectly. Try stacking them on slider buns with crunchy cabbage slaw or serving over a bed of quinoa for a complete meal.

Cheesy Cheddar Salmon Cakes

Craving something crispy, cheesy, and ridiculously easy? These Cheesy Cheddar Salmon Cakes deliver maximum flavor with minimal effort—perfect for busy weeknights when you need a satisfying meal fast.

Ingredients

For the salmon cakes:
– 1 lb cooked salmon, flaked
– 1 cup shredded sharp cheddar cheese
– 1/2 cup panko breadcrumbs
– 1/4 cup mayonnaise
– 1 large egg
– 2 tbsp finely chopped fresh dill
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper

For cooking:
– 3 tbsp olive oil

Instructions

1. Combine flaked salmon, shredded cheddar, panko, mayonnaise, egg, dill, garlic powder, smoked paprika, and black pepper in a large bowl.
2. Mix all ingredients thoroughly until fully incorporated and the mixture holds together when pressed.
3. Shape the mixture into 8 equal-sized patties, about 1/2-inch thick each.
4. Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering (about 350°F).
5. Carefully place salmon cakes in the hot oil, leaving 1 inch between each for even browning.
6. Cook for 4-5 minutes until the bottoms are golden brown and crispy.
7. Flip each salmon cake using a spatula and cook for another 4-5 minutes until the second side is golden brown.
8. Transfer cooked salmon cakes to a paper towel-lined plate to drain excess oil.

Now you’ve got golden, crispy-edged patties with a tender, cheesy interior. The sharp cheddar melts into every bite while the dill adds a fresh pop—serve them over a bed of greens with lemon wedges or stack them on brioche buns for an epic salmon burger experience.

Simple Dijon Mustard Salmon Cakes

Sear this salmon cake recipe into your weekly rotation—it’s flaky, zesty, and ready in under 30 minutes. Whip up these golden patties with pantry staples for a protein-packed dinner that feels fancy without the fuss. Trust me, your skillet’s about to become your new best friend.

Ingredients

For the salmon mixture:

• 1 lb cooked salmon, flaked
• 1/4 cup Dijon mustard
• 1/3 cup panko breadcrumbs
• 1 large egg, beaten
• 2 tbsp finely chopped fresh dill
• 1 tbsp lemon juice
• 1/4 tsp black pepper

For cooking:

• 2 tbsp olive oil

Instructions

1. Flake the cooked salmon into a medium bowl, removing any skin or bones.
2. Add Dijon mustard, panko breadcrumbs, beaten egg, fresh dill, lemon juice, and black pepper to the bowl.
3. Gently mix all ingredients until just combined—overmixing makes dense cakes.
4. Divide the mixture into 4 equal portions and shape each into a 1-inch thick patty.
5. Heat olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Place patties in the skillet, leaving space between them for even browning.
7. Cook for 4–5 minutes until the bottoms are deeply golden and crisp.
8. Flip each patty carefully using a spatula to keep them intact.
9. Cook another 4–5 minutes until the second side is golden and the internal temperature reaches 145°F.
10. Transfer salmon cakes to a paper towel-lined plate to drain excess oil.

Perfectly crisp outside with a tender, flaky interior, these cakes burst with tangy Dijon and fresh dill. Pile them on a bun with slaw for a killer sandwich, or serve alongside a simple arugula salad for a light meal that’s anything but boring.

Sweet Potato Salmon Patties

OBSESSED with these sweet potato salmon patties! They’re the perfect protein-packed dinner that comes together in minutes. Seriously, your weeknight meal game just leveled up.

Ingredients

For the patty mixture:
– 2 cups mashed sweet potato (about 2 medium potatoes)
– 1 lb canned salmon, drained and flaked
– 1/4 cup finely chopped red onion
– 1 large egg
– 1/2 cup panko breadcrumbs
– 1 tsp garlic powder
– 1/2 tsp smoked paprika

For cooking:
– 3 tbsp olive oil
– 1/2 cup all-purpose flour

Instructions

1. Preheat a large skillet over medium heat and add 3 tbsp olive oil.
2. In a large bowl, combine 2 cups mashed sweet potato, 1 lb canned salmon, 1/4 cup chopped red onion, 1 large egg, 1/2 cup panko breadcrumbs, 1 tsp garlic powder, and 1/2 tsp smoked paprika.
3. Mix all ingredients until fully incorporated, being careful not to overwork the mixture.
4. Place 1/2 cup all-purpose flour in a shallow dish.
5. Scoop 1/4 cup portions of the mixture and form into 1-inch thick patties.
6. Dredge each patty in the flour, coating both sides evenly.
7. Place 3-4 patties in the preheated skillet, ensuring they don’t touch.
8. Cook for 4-5 minutes until the bottoms are golden brown and crispy.
9. Flip each patty carefully using a spatula.
10. Cook for another 4-5 minutes until the second side is golden brown and the internal temperature reaches 145°F.
11. Transfer cooked patties to a paper towel-lined plate to drain excess oil.
12. Repeat steps 7-11 with remaining patties, adding more oil if needed.

NOTICE how the crispy exterior gives way to that creamy sweet potato center? The salmon stays perfectly moist while the smoked paprika adds that subtle smoky kick. Try stacking them on brioche buns with spicy mayo or serving over a bed of arugula for a lighter option.

Avocado Salmon Cakes with Chili Lime Sauce

Absolutely obsessed with these avocado salmon cakes! They’re crispy outside, creamy inside, and drenched in a zesty chili lime sauce. Skip the boring dinner routine—this is your new go-to.

Ingredients

• For the cakes:
  • 1 lb fresh salmon fillet, skin removed
  • 1 ripe avocado, mashed
  • 1/4 cup panko breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1/4 cup mayonnaise
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Chop the salmon into 1/2-inch pieces using a sharp knife.
3. Combine the chopped salmon, mashed avocado, panko, beaten egg, cilantro, salt, and pepper in a medium bowl.
4. Mix gently with a fork until just combined—overmixing makes the cakes tough.
5. Scoop 1/4 cup of the mixture and form into a 1-inch thick patty with your hands.
6. Repeat to make 6 patties, placing them on the prepared baking sheet.
7. Brush both sides of each patty lightly with olive oil.
8. Bake for 12 minutes, then flip and bake another 8 minutes until golden and firm.
9. Whisk together mayonnaise, lime juice, chili powder, and garlic powder in a small bowl for the sauce.
10. Drizzle the chili lime sauce over the warm salmon cakes before serving.

Wow, that crisp crust gives way to a melt-in-your-mouth center, with the avocado keeping everything incredibly moist. The sauce adds a tangy kick that balances the richness perfectly. Serve these atop a crunchy slaw or tucked into warm corn tortillas for a next-level taco night.

Conclusion

Looking for budget-friendly, versatile meals? These 33 canned salmon cake recipes deliver incredible flavor and convenience. We hope you find some new family favorites! Try a recipe, leave a comment telling us which one you loved most, and don’t forget to share this roundup on Pinterest to inspire other home cooks.