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Crunchy Salmon Salad (or Salmon Cakes)

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Crunchy Salmon Salad (or Salmon Cakes)

Crunchy Salmon Salad (or Salmon Cakes)

Jessica Braider
If your family likes tuna salad, chances are they’ll like salmon salad, too. Canned salmon has several advantages over canned tuna, including sustainability and nutrition. Scramble recipe tester Kathryn Howell Dalton said this was a surprise hit with her kids: “Arthur is not a big salmon fan, but declared these, ‘Actually pretty good!’ Sylvianne ate twice as much as I thought she would. Genevieve, my biggest salmon fan, declared them so good she would like to eat one every day.” If you prefer, you can add 1/2 cup of bread crumbs or panko to the mixture, form the salad into about 8 patties or croquettes, and brown them in a nonstick skillet in about 1 Tbsp. of oil or butter.
Prep Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings


  • 16 oz. canned wild salmon
  • 1 - 2 Tbsp. spicy brown mustard (use wheat/gluten-free, if needed) to taste
  • 1/4 cup mayonnaise
  • 1/4 lemon juice only, about 1 Tbsp.
  • 2 oz. corn kernels, frozen, canned, or fresh thawed if frozen, drained if canned 1/3 cup
  • 1/8 red onion minced, about 1/4 cup
  • 1/4 red bell pepper finely diced, about 1/2 cup


  • In a medium serving bowl, combine the salmon with the mustard, mayonnaise, and lemon juice, mixing well to make the salmon pretty creamy (include in the salad any skin and bones that are in the can. They are super nutritious and safe to eat).
  • Stir in the remaining ingredients, and serve the salad immediately, or form the salad into patties and cook them in a skillet (see headnote), or refrigerate it for up to 4 days.


Do Ahead or Delegate: Juice the lemon, thaw the corn if necessary, mince the onion, dice the bell pepper, or fully prepare and refrigerate the salad (or form them into patties to brown them, if desired).
Scramble Flavor Booster: Add the zest of the lemon, add 1 – 2 tsp. creamy horseradish, and 1 – 2 thinly sliced celery stalks for extra crunch and flavor.
Tip: Canned salmon is a nice addition to your diet. It’s less expensive then fresh salmon and a serving contains a healthy dose of omega-3’s. Any small bones that you may find in canned salmon are steamed and therefore soft enough to eat and offer a punch of healthy calcium.
Nutritional Information Per Serving (% based upon daily values): Calories 292, Total Fat: 19g, 28.5%; Saturated Fat: 4g, 17%; Cholesterol: 55mg, 18.5%; Sodium: 204mg, 8.5%; Total Carbohydrate: 6g, 2%; Dietary Fiber: 1g, 3.5%; Sugar: 2g; Protein: 24g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Lunch, Main Dish, Make-Ahead, No Added Sugar, No-Cook, Nut-Free, Picnic, Potluck/Buffet, Salads, Snack/Appetizer, Spring, Summer, Super Scramble Express (20 minutes or less total)
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