Salmon Fishcakes Recipe Made With Canned Salmon

salmon fishcakes

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!

Salmon Fishcakes Recipe Ingredients:

2 cans (6 oz each) of salmon
1 medium potato
1 small onion
1 egg
1/2 cup of dried breadcrumbs (optional)
1 tbsp of oil
1/2 tsp of salt
1/8 tsp of pepper

Directions How To Make Salmon Fishcakes With Canned (Tin) Salmon:

Wrap the potato in paper towel and microwave for 4 minutes.  Peel the cooked potato, put it 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 egg.  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.

salmon fishcakes

5 Comments

  • Although salmon is one of my favorite fishes to cook with it is also something we have to take the time to manage properly for future generation to enjoy. I love salmon recipes of all kinds and among my favorites is Dijon mustard and honey for its sweet and sour flavor. I will have to make a note to try this recipe the next time I make salmon though.

  • CHARLES N. HERSOM

    When I was young 10 to 15, my father used to make these fish cakes for us. He used crackers as part of the mixture, tuna in the can, don’t remember the patotoes, but do remember the egg or two, anyway the cakes were good and filled up 3 hungery boys, dad and mom as well. I’m sure I could make them again, but I cannot call dad to ask how he made them anymore, he passed away. Just thought you might like to know about my childhood memories. Think I will try to make the cakes as dad did so many years ago. If someone has used salteen crackers for these cakes, please let me know here in comments and I will check back again soon.

  • Melanie Mendelson

    Salteen crackers will work great – just substitute the bread crumbs with the cracker crumbs (you can make crumbs out of crackers in the food processor).

  • CHARLES N. HERSOM

    Thank you Melanie for the information on the crackers but I’m sure my dad added them to the mixture. Other than that I just remember what was put in as I said before above. Guess I will just have to try different mixtures to see which one is closest to what dad did back then. Thank you again.

  • mishe

    I use green bell pepper, chopped onion, egg, flour, and crushed crackers. Just ease up on salt when using saltines. :-)

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