Get ready for some seriously delicious and easy Canned Salmon Cakes! Imagine flaky salmon mixed with sweet potatoes, herbs, and oats, then pan-fried to golden perfection. These cakes are perfect for a quick lunch, dinner, or appetizer. Trust me, you’re going to love how simple and satisfying these are!

Why You’ll Love This Recipe

  • Healthy and Nutritious: Packed with protein, omega-3s, and fiber.
  • Quick and Easy: Ready in under 45 minutes with minimal ingredients.
  • Flavorful and Versatile: Perfect for any meal and easily customizable.
  • Budget-Friendly: Uses canned salmon, making it an affordable option.

canned salmon cakes

Ingredients

Here’s what you’ll need to make these delicious Canned Salmon Cakes:

  • Sweet Potatoes or Yams: Adds sweetness and creaminess.
  • Canned Salmon: Provides a rich, savory flavor and omega-3s.
  • Eggs: Acts as a binder and adds moisture.
  • Quick Oats or Rolled Oats: Adds texture and acts as a binder.
  • Garlic: Adds a pungent, aromatic flavor.
  • Fresh Dill, Parsley, or Cilantro: Adds a fresh, herbaceous flavor.
  • Salt and Pepper: Enhances the overall flavor.
  • Coconut Oil or Avocado Oil: Used for frying, adding richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Canned Salmon Cakes

Step 1: Cook the Sweet Potatoes

Combine sweet potatoes and water in a pot. Bring to a boil, reduce heat, and cook until fork-tender. Drain and mash.

Step 2: Combine Ingredients

Add salmon (including juices), eggs, oats, garlic, dill, salt, and pepper to the mashed sweet potatoes. Stir until combined. Let sit for 15 minutes.

Step 3: Form the Cakes

Preheat a skillet on medium heat with oil. Form small cakes using less than 1/4 cup of the mixture.

Step 4: Cook the Cakes

Cook for 5-7 minutes per side, until golden brown. Adjust heat as needed.

Step 5: Serve

Serve hot or cold, with your favorite dipping sauce, salad, or on an English muffin.

Pro Tips for Making the Recipe

  • Don’t Overcook Sweet Potatoes: Cook until just tender to prevent mushy cakes.
  • Use All the Salmon Juices: Adds extra flavor and moisture.
  • Let Mixture Rest: Allows the oats to absorb moisture and bind the cakes.
  • Use a Hot Skillet: Ensures crispy cakes and prevents sticking.
  • Form Small Cakes: Smaller cakes hold their shape better.

How to Serve Canned Salmon Cakes

  • As a Main Course: Serve with a side salad or roasted vegetables.
  • As an Appetizer: Serve with dipping sauces like aioli or tartar sauce.
  • On English Muffins: Make salmon cake sandwiches for a quick meal.
  • With a Grain Bowl: Add to a grain bowl for a protein boost.

Make Ahead and Storage

Storing Leftovers

Refrigerate leftovers in an airtight container for up to 5 days.

Freezing

Freeze in an airtight container for up to 3 months.

FAQs

1. Can I use canned tuna instead of salmon?

  • Yes, you can use canned tuna for a similar recipe.

2. Can I use breadcrumbs instead of oats?

  • Yes, you can use breadcrumbs, but oats add a heartier texture.

3. Can I bake the salmon cakes instead of frying?

  • Yes, you can bake them at 375°F (190°C) for about 20-25 minutes.

4. Can I add other vegetables?

  • Yes, you can add vegetables like diced onions, bell peppers, or spinach.

Enjoy these delicious and easy Canned Salmon Cakes Recipe!

Print
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Canned Salmon Cakes Recipe

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 24 medium cakes 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

These Canned Salmon Cakes are a delicious and nutritious meal that’s easy to prepare. Made with canned salmon (skin and bones included for added nutrients), sweet potatoes, and oats, these cakes are a flavorful and budget-friendly option. They’re perfect for a quick lunch, dinner, or appetizer. Serve them with your favorite dipping sauce or on a salad for a healthy and satisfying meal.

Ingredients

Units Scale
  • 2 pounds sweet potatoes or yams, skin on and cubed
  • 2 cans salmon (7–8 ounces each), including skin, bones, and juices
  • 2 large eggs
  • 1 cup quick oats or rolled oats
  • 1 large garlic clove, grated
  • 1/2 cup fresh dill, parsley, or cilantro, finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Coconut oil or avocado oil, for frying

Instructions

  1. Cook Sweet Potatoes:
    1. In a medium pot, combine sweet potatoes and enough cold water to cover.
    2. Cover with a lid and bring to a boil on high heat.
    3. Reduce heat to low and cook for 15-20 minutes, or until fork tender.
    4. Drain potatoes and transfer to a large mixing bowl.
    5. Mash sweet potatoes with a masher (or use a food processor for a smoother texture).
  2. Combine Ingredients:
    1. Add salmon (including juices) to the mashed sweet potatoes and mash a bit more.
    2. Add eggs, oats, grated garlic, dill/parsley/cilantro, salt, and pepper.
    3. Stir with a spatula until combined.
    4. Let the mixture sit for 15 minutes to allow the oats to soak up moisture and act as a binder.
  3. Form and Cook Cakes:
    1. Preheat a large ceramic non-stick skillet on medium heat and add a tablespoon of oil to coat. Ensure the skillet and oil are hot.
    2. Using less than ¼ cup of the mixture, form small salmon cakes and place them on the skillet. (Smaller patties hold their shape better.)
    3. Cook for about 5-7 minutes, or until golden brown.
    4. Carefully flip with a spatula and cook for another 5-7 minutes. (Adjust heat as needed to prevent burning.)
    5. Work in batches until all the mixture is used.
  4. Serve:
    1. Serve the patties hot or cold.
    2. Enjoy with your favorite dipping sauce, on a salad, or on a whole grain English muffin.

Notes

  • Store: Refrigerate leftovers in an airtight container for up to 5 days.
  • Freeze: Freeze in an airtight container for up to 3 months.
  • Leaving the skin and bones in the salmon adds extra nutrients like calcium.
  • Adjust the amount of herbs and seasonings to your taste.
  • If the mixture is too wet, add more oats.
  • If the mixture is too dry, add a little more salmon juice or an egg.
  • These cakes can also be baked in the oven for a healthier option.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 90kcal
  • Sugar: 2g
  • Sodium: 200mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 30mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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