Salmon fish cakes with Dijon mayonnaise

Salmon fish cakes with Dijon mayonnaise

I’m always on the lookout for good recipes made of pantry items. I believe these can be our best of friends in the kitchen if we know how to use them properly. My best friend, as in canned-food-not-a-real-human-being (I do have real ones thank you for your kind worries), is tuna. It is so versatile I always have a stash at home to keep me happy. But that is pretty much how far I go when it comes to tinned fish. Salmon, sardines and mackerel can’t be that bad can it? I’m sure they’re another’s best buddy.

I thought it was time to experiment and I’ve got to be honest, I was a bit scared. This felt like a blind date where you have no idea what your partner will look or smell like or if you will get on.

Standing in front of the display shelves I decided to concentrate on what felt more familiar, the fish I’ve probably eaten the most of in my life, Salmon. As a Canadian I need a companion that can endure the cold northern months and could build a fire in minutes. It’s in our blood, the survival instinct I guess. So the wild Alaskan sounded adequate, being a date and all.

I came back home with 2 different brands, supermarket vs superior, curious about what their differences could be. You’ll be able to judge it for yourself based on the photos, the supermarket brand always being on the left side and the posher one on the right, and you’ll notice it straight from the start; the colour is incomparable.

Canned salmon is no pretty stuff. I was expecting something clean and ready to use, like tuna. But the whole darn of salmon has been squeezed in, needing you to do some work. A pinker flesh definitely helps focusing on the end result and not seeing it as your cat’s dinner. If you can get pass the grey floppy skin, the tiny bones and cold gelatin, you will be left with some lovely flesh, perfect for making crunchy fish cakes.

The outcome was a great surprise! After seeing what they look like in the morning, er… I mean in the can, I was expecting to be disappointed, but these cakes were absolutely lovely, not far off the ones made from fresh fish. I even struggled finding a difference in taste between the 2 brands. They are perfectly crunchy outside and nicely moist inside. All of that in minutes with no mashed potatoes to cool down, no resting in the fridge, no disintegrating in the pan. If only the companies could spend a bit more time prepping before canning, I would buy these in a heart beat.

The inspiration for the recipe came from Marsha’s salmon cakes from “What we eat when we eat alone” – Deborah Madison and Patrick McFarlin


Salmon fish cakes
Serves 1
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
  1. 1 can Salmon
  2. 1 1/2 tbsp chopped Spring Onions
  3. 1 1/2 tbsp chopped Parsley (optional)
  4. 1 tbsp Mayonnaise
  5. 1 tsp Dijon Mustard
  6. Zest of 1/2 Lemon
  7. 1 small egg
  8. 1/2 cup Bread crumbs
  9. Olive oil

  10. Sauce

  11. 1 Tbsp Mayonnaise
  12. 1/2 tsp Dijon Mustard
  13. 1 Tbsp Lemon juice
  1. Open the can of fish, pour out the liquid and pick the bones and skin out. Transfer the flesh to a bowl and flake it with a fork.
  2. Add the chopped spring onions, parsley, mayonnaise, mustard and lemon zest and work lightly. Season with salt and pepper.
  3. Mix in the egg followed by the breadcrumbs and form 1 large or 2 small patties.
  4. Heat a pan over medium high heat, add some olive oil and fry for 5 minutes on each side
  5. While the cakes cook make the sauce by whisking all ingredients together and keep aside.
  6. Enjoy with a fresh salad of pea-shoots lightly dressed with olive oil and lemon juice.
  1. Can’t be bothered with picking the bones out of the salmon? Tuna would make a great substitute to this recipe.
  2. No parsley? Don’t worry, this adds colour more than anything else in this recipe. Maybe you could add dried parsley if you have some.
Singly Scrumptious

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    • Andree-Anne

      Oh thank you for you kind message and all your recommendations! I’m always looking to improve my blog, I’ll definitely keep this in mind when I do my future updates. I’m happy you find it useful, this is the main reason why I started doing it, I thought the internet was missing something like this 😉

  2. Love the recipe, both cakes look scrumptious! By the way, I found skinless and boneless canned salmon the other day at the supermarket :)

  3. I found a small pack of fish pie mix at the back of the freezer which looked very unappetising and dry from being in the freezer too long. I used it instead of the canned fish and the result was fantastic. Will def. do this recipe again. Thanks for the idea!

    • Andree-Anne

      I’m glad you liked it :). And you are right, frozen fish is perfect for fish cakes, it just hides any dryness.

  4. what a great way to use tinned salmon.. those patties look so good though! definitely going to try this recipe in my kitchen. thanks for sharing!

    • Andree-Anne

      Thanks Thalia! I’m so happy you like it. You’ll see the final product is so surprising, really really good!

  5. You can safely eat Salmon bones. They’re soft and can be broken up with a fork through the mix, to save yourself the work of digging them out.

    • Andree-Anne

      Yes that is true! And I think they are actually quite good for you, being full of calcium. As long as they are not too big it should be fine.

  6. Just found you tonight so not had a chance to try anything yet but but I have a feeling you’re going to be my New Best Friend! ! Thanks so much for taking the time to share these delicious recipes. And they don’t look so bad calorie-wise, either!

    Best wishes,


    • Andree-Anne

      Thanks Penny I’m so happy to hear this! :) the whole idea behind this blog is to help people out and get people excited about cooking for one. Looking forward to hearing what you think about the recipes. Cheers

      • I’ve just tried the salmon fishcakes for the first time, and it’s definitely going to be one of my go-to recipes! I did though find the portion far too much for me – I made three good-sized cakes – so one is now in the fridge for supper tomorrow night. Also, they were just a tad on the dry side, for me, so next time I think I’ll be using just a little less of the breadcrumbs. But what a fabulous addition I have to my cooking repertoire!

        And I’m also a huge fan of the figs with yoghurt – have used maple syrup instead of honey, as I had none at home.

        You’re a star in my kitchen! !

        • Andree-Anne

          Wonderful! I’m so glad you were inspired by these recipes and it’s brilliant that you’re making them your own. My main goal is to get people cooking even so I think what you’re doing is great! Love the feed back too, keep them coming :) Cheers

  7. i made these tonight. They were a hit! Great recipe. Thank you so much for sharing.
    It’s a keeper for sure. :-)

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