To make salmon cakes using canned salmon, use cracker meal and eggs for binders, and season the cakes with various spices and herbs. Rachael Ray offers a recipe for salmon cakes using canned salmon on Food Network.com.
To prepare the recipe, heat 1 inch of frying oil in a large heavy skillet on moderate heat. Open and drain 3 6-ounce cans of cooked salmon, and use a fork to flake the salmon in a bowl.
Add 1 1/2 cups of cracker meal, working it through the salmon to completely mix. Add 2 large beaten eggs, 2 rounded teaspoons of Old Bay seasoning blend, 1/2 of a seeded and finely chopped red bell pepper, and 20 blades of snipped and chopped fresh chives. Also add 2 to 3 tablespoons of finely chopped fresh deal, 1 teaspoon of cayenne pepper sauce, and the zest and juice of 1 lemon. Combine the ingredients using your hands, and add additional cracker meal as needed if the mixture becomes too wet.
Form the mixture into 3-inch round patties that are 1 inch thick. The recipe should yield around eight to 10 patties.
Fry the patties until they are golden on each side, which takes around three to four minutes per side. Drain the patties on paper towels prior to serving them.