Salmon Cakes

These easy Salmon Cakes use canned salmon and crushed sour cream and onion chips for the crispiest, most flavorful results. A fast, pantry-friendly dinner ready in 30 minutes!

Colorado is about as far from the ocean as you can get, but somehow salmon cakes make me feel like I'm somewhere with a beach nearby. I don't know if it's the Old Bay, the lemony brightness, or just the lightness of the whole thing. Whatever it is, these show up on my table every spring and summer like clockwork, and my family has come to expect them as a signal that the season has (finally) changed. When the salmon cakes appear, winter is almost over.

What I love most about this recipe is that it's a true pantry meal. A can of salmon, a handful of spices, eggs, a little mayo, and some green onions, I almost always have everything on hand. But the real secret? Sour cream and onion potato chips, crushed into crumbs and used in place of breadcrumbs. They bind the cakes, add a little crunch, and give the whole thing a savory, slightly tangy flavor that you'd never get from plain breadcrumbs. Once you try it, it's hard to go back.

I serve these with a big basket of homemade Yukon chips and a side of tartar sauce, and nothing about that meal says Colorado winter. Nothing about it says "weeknight struggle" either. From start to finish, you're looking at about thirty minutes (minus chill time).

Why You'll Love This Recipe

• It's a pantry meal at its finest. Simple ingredients - canned salmon, dried spices, eggs, and mayo - are the workhorses here. No last-minute grocery runs, no expensive fresh fish required. Stock your pantry well, and you can make this anytime.
• The chip trick changes everything. Using crushed sour cream and onion chips instead of plain breadcrumbs adds a layer of flavor and texture that makes these salmon cakes genuinely delicious and a little different from the salmon cakes you're used to.
• Fast and easy on a weeknight. The hands-on time for this easy salmon patty recipe is minimal: mix, chill, form, and pan-fry. From pulling out the cans to sitting down to eat is about thirty minutes, excluding the chilling time. Perfect for busy weeknights (swoon!).

Key Ingredients

Just a handful of pantry staples are needed for this recipe. Here are a few of the standouts. (See the full list of ingredients in the recipe card below. )

• Sour cream and onion chips. These are non-negotiable. I mean it. This is the thing that sets these salmon cakes apart from every other recipe out there. The chips pull triple duty here: they bind the mixture, add crunch, and bring a savory, slightly tangy flavor that plain breadcrumbs just can't replicate. Crush them fine like breadcrumbs. I use a zip-lock bag and a rolling pin (or you can just pulse them in a food processor).
• Canned pink salmon is the move. It's easy, affordable, and mostly just as good as fresh salmon in a preparation like this. I like Costco's pink salmon (they sell it in smaller cans that are easy to use) or Bumble Bee. Drain the cans well and remove any large pieces of skin or bone before mixing. (A lot of people don't realize canned salmon has bones! They're soft and edible, but a bit crunchy, so I prefer to remove them.)
• Butter (not oil). Frying the salmon cakes in butter instead of oil gives them a richer, more golden exterior. I start with about a tablespoon per batch and add more as needed.
• Old Bay. This is my go-to seasoning for anything seafood-related, and it does a lot of heavy lifting here. Two tablespoons sounds like a lot - it's not. The salmon is mild and needs the support. (Old Bay is stocked in most grocery stores and is usually in either the spice aisle or sometimes on an end cap by the fresh fish section.)
• Dijon mustard. Just a small amount, but it adds a subtle, tangy depth that ties everything together.

How To Make Salmon Cakes

Step 1: Make the salmon cake mixture. Place the potato chips in a zip-lock bag, seal it, and crush with a rolling pin until you have fine, breadcrumb-like crumbs. Alternatively, pulse them in a food processor. You're aiming for a texture similar to panko - mostly fine crumbs with a few slightly larger pieces for texture. Add the crushed chips, drained salmon, eggs, mayo, dijon mustard, minced garlic, green onion, Old Bay, fresh parsley, and lemon zest to a large mixing bowl. Mix until everything is evenly combined.

Step 2: Chill the salmon mixture. If you have time, cover the bowl and refrigerate the mixture for at least 30 minutes. This step makes a real difference - the chilled mixture is much easier to handle and holds its shape better when you form the patties. If you're pressed for time, you can skip it, but don't say I didn't warn you.

Step 3: Form the salmon cakes. Once the mixture is chilled, divide it into about 16 equal portions and gently form each one into a patty about ¾ inch thick.

Step 4: Pan fry in batches. Heat a skillet over medium-high heat and add 1 tablespoon of butter. Once the butter is melted and starting to foam, add a batch of salmon cakes in a single layer - however many fit comfortably without crowding the pan. Cook for 2 to 3 minutes on one side until golden brown on the bottom, then carefully flip and cook for 2 to 3 minutes more. These are a bit delicate, so use a wide spatula and be gentle when flipping. Transfer the cooked cakes to a paper towel-lined plate or sheet pan to drain. Add the remaining butter to the pan and repeat with the next batch.

Step 5: Serve with tartar sauce! Serve warm with homemade tartar sauce alongside.

Expert Tips

• Chill the mixture before forming. This is the tip I'd emphasize most. The mixture is sticky and a little loose when it first comes together (and can be a PITA to form patties out of). But after 30 minutes in the fridge, it becomes much more manageable. If you're making these for guests or want cleaner-looking patties, don't skip this step.
• Don't crowd the pan. These need space to get that golden-brown crust. If you pile them in, they'll steam instead of fry, and you'll miss the crispy exterior that makes them so good. Work in batches - it's worth the extra few minutes.
• Be gentle when flipping. Salmon cakes are more delicate than, say, a burger. A wide, thin spatula slid carefully underneath is your best friend here. If one breaks (it happens), just press it back together gently.
• Taste the mixture for seasoning before forming. Before you commit to 16 patties, fry one small test patty in a little butter and taste it. If it needs more Old Bay, lemon, or a pinch of salt, now is the time to add it.

Can you Bake Salmon Cakes Instead Of Frying Them?

Yes! If you'd rather skip the pan-frying, you can absolutely bake these at 400ºF for about 15 to 20 minutes, flipping once halfway through. Spray the baking sheet generously with cooking spray and use parchment paper for the best results. They won't be quite as crispy or as rich as the pan-fried version, but they're still really good and a bit lower maintenance and less splatter over the stove. You can also do them in the air fryer at 375ºF for about 10 to 12 minutes, flipping once.

Variations And Substitutions

• No sour cream and onion chips? Regular potato chips will work and still give you a better texture than plain breadcrumbs. Crushed Ritz crackers or even saltine crackers are also a great swap - they add a buttery richness. In a pinch, regular or panko breadcrumbs will still give you good results, just know you'll lose some of that extra flavor.
• Trade the green onion for a small shallot. I love the green onion here for some color, but a shallot, or even a white onion, will work just as well.
• Fresh salmon instead of canned. If you have leftover cooked salmon or want to use fresh, you absolutely can (and it will taste divine!). Cook about 1 ½ pounds of salmon, let it cool, and flake it into the bowl. The texture will be a little different (slightly flakier and lighter), but it's delicious. This is a great way to use up leftover lemon garlic baked salmon, too.
• Add some heat. A pinch of cayenne or red pepper flakes or a few dashes of hot sauce mixed into the salmon mixture gives these a nice kick.
• Herb swaps. Fresh dill would be wonderful here in place of or alongside the parsley. Very classic with salmon. Chives work well, too.

Make Ahead And Storage

• Make ahead. The salmon cake mixture keeps well in the fridge for up to 2 days before cooking. Mix everything together, cover tightly, and refrigerate. Form and fry when you're ready.
• Leftovers. Best eaten fresh, but leftover salmon patties keep in the fridge for up to 2 days in an airtight container. Reheat in a skillet over medium heat with a little butter, or in the air fryer at 350ºF for a few minutes to bring back the crispy exterior. The microwave works, but it will soften the crust significantly.
• Freezing. I do not recommend freezing these - the texture suffers when they thaw, and they become dry and crumbly.

Salmon Cakes Frequently Asked Questions

What to Serve with Salmon Cakes

I almost always serve these with my favorite homemade tartar sauce recipe (it's the classic pairing for a reason!). Beyond that, anything that says "light and fresh" works:

• Tartar sauce - essential!
• Yukon chips or kettle chips
• Air fryer blistered shisito peppers
• Air fryer kale chips
• A simple green salad or coleslaw
• Roasted vegetables (or these air fryer zucchini fries would also be great!)
• Corn on the cob in the summer (try my smoked corn on the cob for something a little different!)

More Easy Seafood Dinners

If you make these easy canned salmon cakes, let me know what you think by leaving a rating and comment below! And don't forget to tag me with a pic @frontrangefed on Instagram!