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12 Genius Canned Salmon Recipes

Salmon croquettes
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5 from 1 review

This salmon cakes recipe is easy and bursting with flavor! Dip in tartar sauce or remoulade for a tasty appetizer or main.

Ingredients

Scale
  • 15 ounces canned salmon (bone and skin included)
  • 1 egg
  • ¼ cup green onion, finely minced
  • ¼ cup mayonnaise
  • ½ tablespoon Worcestershire sauce
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon Old Bay (or omit and add another ¼ teaspoon kosher salt)
  • ¼ teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • Fresh ground black pepper
  • ¼ cup breadcrumbs, plus 3 tablespoons for coating
  • Neutral oil, for frying (vegetable or canola)
  • For serving: Tartar Sauce or Remoulade Sauce

Instructions

  1. Drain the canned salmon. Place it in a bowl and flake it with a fork. 
  2. To the bowl, add the egg, green onion, mayonnaise, Worcestershire sauce, chopped parsley, Old Bay, garlic powder, salt, pepper, and ¼ cup breadcrumbs. Mix until a dough forms. 
  3. Place the 3 tablespoons breadrcrumbs on a plate.
  4. Form the dough into 8 patties (about ¼ cup each) or 10 patties (3 tablespoons each), then pat them into a flat disc. Dip both sides into the plate of breadcrumbs. 
  5. Heat a large skillet over medium heat. Add enough neutral oil to coat the bottom by about 1/8-inch. Fry the patties in batches that fit the skillet, about 2 minutes per side until golden. (Replace the oil after 2 batches as some breadcrumbs are released into the oil and start to brown while cooking.)
  6. Enjoy immediately with tartar or remoulade sauce. Leftovers last up to 3 days refrigerated.