Salmon fishcakes look very impressive, and all ingredients for these salmon fishcakes recipe are found in the pantry! I make fishcakes with both fresh and canned salmon. This recipe is for salmon fishcakes with tin (canned) salmon. If interested, you can also check out my recipe for salmon fishcakes using fresh salmon.
Believe it or not, this fishcakes recipe using canned salmon tastes just as good as the one using the fresh salmon. I usually use canned Alaskan pink salmon from Trader Joe’s. Also, canned salmon is much cheaper than fresh salmon, so if money is an issue, this version of the salmon fishcakes is great for your wallet. You can make this fishcakes recipe at the spur of the moment, as long as you have a can of salmon, a potato and an onion in your pantry and an egg in the fridge!
- 2 cans (14 oz each) salmon, drained
- 2 potatoes
- 1 onion
- 2 eggs
- 1 cup of dried breadcrumbs (optional)
- 2 tbsp of oil
- 1 tsp of salt
- ¼ tsp of pepper
- Wrap the potatoes in paper towels and microwave for 7 minutes. Peel the cooked potatoes, put them in a bowl and mash with a fork. Add salt, pepper and 2 tbsp of water and combine.
- Add the salmon from the can to the potato, and mash the salmon with a fork.
- Mince the onion and add to the salmon and potato. Add the eggs. Mix everything so it's combined well.
- Put the bread crumbs on a plate.
- Heat the oil in a large non-stick frying pan over medium-high heat. Form the salmon mixture into patties, dip each patty in bread crumbs on both sides, then put on a frying pan. Note: if you don't have bread crumbs, you can just skip this step - your fish cakes will taste great anyway 🙂
- Cook 4 minutes on one side, then flip and cook another 4 minutes on the other side.