Easy salmon cakes

    20 min

    This recipe for salmon fish cakes is super-easy. You can whip up a batch within 20 minutes. They're delicious for lunch or dinner with a green salad.

    433 people made this

    Serves: 4 

    • 1 (418g) tin salmon
    • 1 egg
    • 60g seasoned dry breadcrumbs
    • 4 tablespoons chopped onion
    • 1 tablespoon olive oil

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Drain and reserve liquid from salmon. Mix egg, onion, breadcrumbs and salmon together.
    2. Make into fish cakes. If mixture is too dry, add some reserved liquid from the salmon.
    3. In a frying pan, heat olive oil. Place fish cakes in pan. Brown on each side, turning gently. Drain on kitchen towels and serve.

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    Reviews in English (471)


    I made some changes to this recipe because I didn't have an onion. I added a teaspoon of dijon mustard, a teaspoon of lemon juice, half a teaspoon of black pepper, two tablespoons of sour cream, and a dash of tabasco. The patties came out delicious, and I am giving this recipe five stars because it provides a great base that you can personalize to your taste.  -  12 Dec 2005  (Review from Allrecipes US | Canada)


    These hit the spot! I've been craving salmon patties so I guess I must need the omega 3's. I looked in some old cookbooks and salmon cans used to be 16 ounces then, 15 something, and now they're 14 something. (Trivia!) I loved the reviews, and joined this web site to do this one! This is my first review, woo hoo! I implemented the sour cream and garlic salt suggestion. I also added a little lemon pepper. I ended up adding another egg and some more bread crumbs to make them stick together better. My bread crumbs were the "Italian Style" seasoned kind "Vigo" is the brand name with Romano cheese! Mmmmm I buy the honking huge container from Sams club. My batch made six hamburger size patties and I first tried frying them with a few squirts of Pam. They got too brown before they got done all the way through = no good. The next batch I fried in about a quarter inch of corn oil and they turned out great! Well of course, because they were more fattening! I drained them on paper towels and served them with cocktail sauce. My husband said that his mother used to make them smaller and thinner (Hint hint!). She was the best cook ever and as a wedding present she taught me how to make real biscuits and gravy. (May she rest in peace.) Anyway, next time I'll make 12 smaller thinner patties with the same recipe.  -  25 Oct 2005  (Review from Allrecipes US | Canada)


    This recipe is so easy and quick to make. My nine year old daughter even likes this. She did like it better when I made it with cracker crumbs rather than bread crumbs. If you're not a fish person (I'm definitely not), I'd suggest you buy the salmon that comes in a tuna-sized 3 oz. can. I bought "traditional" salmon in a big can and was grossed out by it. It literally looked like a salmon had been cut down to size and stuffed in a can, skin, bones and all. I threw it away and couldn't bring myself to eat it. The little cans are boneless/skinless and look like the tuna I'm used to seeing.  -  13 Feb 2007  (Review from Allrecipes US | Canada)