Easy Salmon Cakes

Easy Salmon Cakes

My family’s go-to salmon cakes, they’re fool-proof, flavorful, and very versatile. Serve them up with...

My family’s go-to salmon cakes, they’re fool-proof, flavorful, and very versatile. Serve them up with some roasted veggies and ranch for a full, satisfying meal! 

Easy Salmon Cakes

When I say these are fool-proof, I really mean it – I have made these at least 20 times now! This is the kind of recipe I’ll pass down to my kids and along to friends! It’s just one of those great, easy-to-follow, tasty recipes that can be made in a pinch.

Easy Salmon Cakes

Salmon cakes are especially great to have in your recipe repertoire because they’re versatile. You can give them a Southwestern flair with some cilantro, corn, and certain seasonings OR you can give them a Thai flavor with some curry paste and chili garlic sauce. Or, just add some dill for an extra zesty cake!

Basically, you place everything in a bowl, mix it together until you can form into cakes and then sauté in a little bit of oil. The crust gets a little crispy, the inside is firm, and it’s a pantry-stable way to enjoy salmon! I haven’t tried this with tuna, but it can be done – use wild albacore tuna (Wild Planet brand is the best!)

Easy Salmon Cakes

As for a dip – just go with ranch! You can make a fancy aioli if you’d like, but good ‘ole ranch will do the trick! I hope you love these salmon cakes and they move with your family too! You don’t have to give me credit 😉

Easy Salmon Cakes

5 from 1 vote
Servings 8 cakes

Ingredients

  • 15 oz canned salmon⁣
  • 1/4 cup mayonnaise ⁣
  • 1 large egg⁣
  • 1 tablespoon dijon mustard⁣
  • 1/2 cup whole wheat breadcrumbs⁣
  • 1/8 teaspoon garlic powder⁣
  • 1/2 teaspoon lemon zest⁣

Instructions

  • place all ingredients into a bowl and mix until thoroughly combined and mixture can be formed into patties.
  • form into 8 patties (or 10⁣smaller ones.) for best results, let sit in fridge for 20 minutes (not necessary, but makes them a bit firmer.)
  • heat avocado oil in a large skillet over medium heat. add salmon cakes and cook for 5-7 minutes per side to brown. serve

with love, Ali

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comments

  • Where can I purchase your inspiralizer? It’s my absolute favorite one ever and I wanted to gift it to my sister!
    • Could you freeze these? If not, how long do they keep in the fridge and how do you reheat them?
      • Yes, I'd say up to 3 months in the freezer and only 1-2 days in the fridge. To reheat, place in the toaster oven to reheat or on the stovetop.
    • We love to hear this! Unfortunately, we no longer make or sell the Inspiralizer!
  • Looks good! Do I drain the can of salmon first? Also, if I was making 1/2 recipe, can I stick with 1 egg, or need to half it also? Thx
  • Can you bake them in the oven? If yes, which temperature and for how long would you recommend? Thank you
    • From Ali: I'd bake at 425 for 20 minutes, but we've never done it this way, so I can't let you know exactly.
  • These are sooo yummy! Followed the recipe pretty much exactly except that chipotle mustard was what I had and I thought it sounded good, so I used that in place of Dijon. It was perfect! I mixed a little bit of minced chipotle into ranch for dipping. Stupidly easy and so so delicious. I am also wondering if the salmon should be drained? I didn’t drain it because I didn’t think about it until it was too late, but the mixture seemed a bit wet. Not sure if it’s supposed to be.
    • Yes! Definitely remove that moisture!