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Salmon Cakes

This recipe uses canned salmon but can also be can also be made with leftover cooked salmon.  It has an interesting mixture of seasonings so the flavor is more complex than many salmon cake recipes.

is inspired by Judiebug from — Makes 4 large Salmon Cakes or 8 small cakes


1 can (14.75 oz) salmon, drained, flaked

6 Tbsp. Panko breadcrumbs (can use 3 Tbs. Italian- style Panko and 3Tbs. plain Panko)

1/4 cup parsley, fresh, minced

1 egg, beaten

1 green onion, chopped

Black pepper to taste

1/2 tsp. Old Bay’s seafood seasoning

3/4 tsp. garlic powder

1 1/2 Tbsp. Worcestershire Sauce

1 1/2 Tbsp. Parmesan Cheese, grated

1 Tbsp. Dijon Mustard

1 Tbsp. Mayonnaise

2 tsp. Olive Oil

Lemon wedges


  • Empty the drained canned salmon into a large bowl and break into small pieces.   Add  all the remaining ingredients except the olive oil.  Mix together and shape into either 4 large or 8 small patties.

  • Heat the olive oil in a large skillet over medium heat.  Cook the salmon patties in batches until browned, 5-7 minutes per side.  Repeat and add more olive oil if necessary.

  • Serve with a lemon wedge.


Salmon is an excellent source of Omega 3 fatty acids and you can meet your requirements with only 2 servings of salmon a week.  Canned salmon is a perfect food to have on hand to make an easy, healthy entrée.

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