Canned salmon patties turn a pantry staple into a crisp-edged dinner. A short chill helps the cakes hold together, and the lemon-mustard slaw gives the rich fish a fresh, crunchy side.
Tips for canned salmon patties
Use dry breadcrumbs rather than fresh bread cubes for this measured binder. If patties crumble, let the mixture rest before adding more ingredients. Canned-salmon yields vary: the estimate assumes 24 ounces of drained edible fish across two cans.
Swaps and serving ideas
Soft edible bones can be mashed in if you enjoy them; hard pieces should be removed. Plain cabbage slaw keeps this distinct from a creamy fish casserole. Extra bread or sauce is separate.
Helpful equipment: a large nonstick skillet is useful for the stovetop steps in this recipe. Check its size and manufacturer’s instructions for your kitchen.
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Canned Salmon Patties with Lemon Slaw
Ingredients
- 2 14.75-ounce cans pink salmon drained; about 12 ounces edible fish each
- 2 large eggs
- 1/2 cup plain dry breadcrumbs
- 1/4 cup green onion finely sliced
- 2 tbsp Dijon mustard divided
- 3 tbsp lemon juice divided
- 2 tbsp olive oil for all patties
- 4 cups green cabbage finely shredded
- 2 tbsp mayonnaise
- 1/4 tsp table salt
- 1/4 tsp black pepper
Instructions
- Drain salmon well. Remove any hard bones and skin you do not want to eat, then flake the fish. Whisk eggs, 1 tablespoon mustard, 1 tablespoon lemon juice and pepper in a bowl.
- Fold salmon, breadcrumbs and green onion into the egg mixture. Let stand 5 minutes so the crumbs absorb moisture. Shape into eight equal patties about 3/4 inch thick. Refrigerate 20 minutes to firm.
- Meanwhile, stir mayonnaise, remaining mustard, remaining lemon juice and salt together. Toss with cabbage and refrigerate.
- Heat half the oil in a large nonstick skillet over medium heat. Cook four patties without crowding for 4–5 minutes per side, turning once with a wide spatula, until browned and at least 160°F in the center. Repeat with remaining oil and patties.
- Serve two patties and one-quarter of the slaw per person. Divide any loose cooked crumbs among the servings.
Notes
Storage and reheating
Refrigerate promptly at 40°F or below and use within 3 days. Reheat covered and gently to 165°F. For best texture, avoid repeated reheating. Keep slaw separate and use within 2 days; do not freeze dressed slaw.
More meal ideas
For another familiar option, try Lemon Dill Salmon with Asparagus. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.