Quick and Easy Salmon Cakes – a simple pantry recipe that can be whipped up in 20 minutes, perfect for midweek meals. The recipe features 3 different variations – Asian Salmon Cakes, Mediterranean Salmon Cakes and Nordic-style Salmon Cakes!
When I rise up, let me rise up joyful like a bird. When I fall, let me fall without regret like a leaf. ~Wendell Berry~
Simple Salmon Cakes made with pantry ingredients, designed for weeknight meals when time is short. Of course fresh salmon always makes for the best salmon cake, but in a pinch, canned salmon, pulled from the pantry can be a life total savor!
Serve the salmon cakes up with a hearty portion of salad or this crunchy Asian Slaw!
Simply mix the ingredients in a bowl, and form the cakes. This recipe makes two cakes. I normally use toasted bread crumbs as the binder, but feel free to experiment with gluten-free flours.
Here below is the Nordic version of Salmon Cakes with dill and capers and a Creamy Dill Sauce.
I’ve also found that the quality of the canned salmon, does make a difference.
Serving the salmon cakes with a hearty portion of slaw is an easy fast way to add healthy nutritious veggies to a meal. Here’s the recipe for the Asian Slaw in the photos.
In the Asian-style Salmon cakes below I’ve added ginger and coated them in sesame seeds for a nice crispy crunch.
Use this the basic Salmon Cake recipe as a base for your own versions! I’m excited to see what you create!
Quick and Easy Salmon Cakes
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2
- Category: Main, Fish, Pantry
- Method: Stove top
- Cuisine: Northwest
Description
This recipe for Quick and Easy Salmon Cakes is designed for weeknight dinners when time is short. Of course fresh salmon always makes for a better salmon cake, but in a pinch, canned salmon, pulled from the pantry can be a life savor! Here are three variations – Asian Style, Mediterranean style and Nordic Style!
Ingredients
Basic Salmon Cake Recipe (see variations below)
- 1 can salmon ( 7–8 ounces), drained (or feel free to use leftover cooked salmon)
- 1 egg
- 1 tablespoon mayo (this makes for a lighter, fluffier and more bindable texture)
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ¼ –⅓ cup toasted bread crumbs like plain panko (ok to use GF) or flour
- 2 scallions, sliced
- generous pinch salt and pepper (about ⅛ teaspoon each – see notes)
- olive oil for searing
optional variations:
Asian style: add 1-2 teaspoons ginger paste (or finely chopped ginger) and 1/8-1/4 cup chopped cilantro to the cakes and 1-2 tablespoons sesame seeds to the panko mixture.
Mediterranean style: add 1 minced garlic clove, 1 teaspoon lemon zest and 2 tablespoons chopped parsley.
Nordic style: add 1 tablespoon capers and 1/8-1/4 cup chopped dill.
Quick Creamy Sauce
- 2 tablespoons mayo
- 2 tablespoons sour cream or yogurt
- squeeze of lemon
- pinch salt and pepper
- 1–2 tablespoons fresh dill, chopped (or sub scallions, cilantro or Italian parsley)
Serve with Asian Slaw, Kale Slaw or a big green salad
Instructions
Mix all ingredients together in a medium bowl using a fork. Let stand 5-10 minutes.
If the mixture seems too wet, add a little more bread crumbs (up to 1/3 cup total)
Divide mixture into 2 larger cakes pressing together with your hands. If you like a crispy crust, dredge in more panko ( this is optional) and/or sesame seeds before searing.
Heat oil or butter ( or a mixture is nice) in a skillet over medium heat. Sear the salmon cakes for 4-5 minutes on each side until beautifully golden and slightly puffed.
Serve with the quick creamy sauce or on their own with a side salad.
Notes
Try to use unseasoned panko or bread crumbs. Seasoned panko seems to add an unsavory bitter taste.
Keywords: salmon cakes, salmon cake recipe, easy salmon cakes, canned salmon cake recipe, samon cakes with canned salmon, asian salmon cakes, pantry meals, quick salmon cakes
Delicious 😀 Thank you for your great recipes!!!
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Can I use fresh, uncooked salmon with this recipe or should I be cooking the salmon first? Thanks!
I think I would try it raw, but just guessing here! Haven’t personally tried!
I loved the recipe and added extra ginger to the Asian variation. 100% could have gone without that dying cat/dead mouse story in the intro though.
Yep, see your point. Deleted!!! 🙂
Loved these thanks! Made the slaw and salmon cakes. Added in sweet potato and broccoli I needed to use up too. Just a question it would be amazing if you could help me with please. I made a few extra but we couldn’t manage them all! Can you freeze them do you know? I used fresh salmon I cooked. If so would you freeze once you’d let the cakes cool after mixing all together and add the sesame seeds and crumbs before seating or do you think you make the entire cake including seeds etc and then sear and freeze? Can’t decide!! Also would you defrost or cook from frozen? Any help would be much appreciate, a bit new to cooking!
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I bet either would work, but I would probably sear and freeze. May stay together better? Just guessing here….
Cooked some salmon in the sous vide while I prepped everything else. Delicious!! Second recipe I’ve made from feasting at home, and it did not disappoint! The slaw on the side was a wonderful addition.
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Thanks so much- happy you liked it!!!
This was really yummy. It’s going into my recipe collection!
The salmon cakes were super delicious and came together so fast. An easy, healthy weeknight meal. We paired our salmon cakes with roasted veggies!
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Perfect, thanks!
These are fantastic! I found this recipe online recently and have made them several times in the different variations as you have suggested. All delicious! I do use fresh salmon that I lightly grill first and then flake into the mix, works a treat 🙂
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YUM! I made this a second time with home-canned tuna, and it was just as good!
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If I start with fresh salmon, must I cook it first? Or can I grind it raw and proceed with the recipe? Thank you!
That is a good question. If you do try it raw, adjust cooking time, and cook a little longer.
Great recipe! The whole family loved it! The best suggestion for this was drenching them in a mix of panko and sesame seeds just before frying!
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I made this Asian style with a small salad and some avacado. Loved the sesame seed ‘breading’ especially. I’m excited to try the other styles and also try as burgers.
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My absolute favorite last-minute weeknight healthy dinner! Basic ingredients, and so many variations to try. Tonight with lemon zest and dill, and thanks for the tip about extra bread crumbs for a crunchy cake. I think next time I will double the recipe!
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Can you use something else besides mayo to bind? I want to try these but don’t love mayo!
Egg?
I prepared this recipe tonight. I used fresh salmon which was not cooked. We ate it with the asian cabbage salad. It was really delicious!
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Oh great to hear! Thanks for sharing!
I just made them with tuna and it was delicious!
What a nice way to use canned fish and an easy food prep for the week ahead !
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Which canned salmon do you think is the best? I’d like to be eating more of it but don’t care for the taste.
I also have a hard time with the flavor at times- prefer fresh! Trader Joes has some that is OK 🙂
Planning to try this tomorrow!
Can you make the cakes ahead (day before) and then pan fry them when you’re ready to eat them? Or should they be mixed and then immediately pan fried? Thanks!
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You can make ahead!
Yum they were good! Had a tin of salmon that seriously needed using and hey presto. Had with aisan slaw which was also delicious, Thanks!
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Awesome! Glad it worked out!
Delicious! I used fresh salmon and steamed it until it was flaky. Everything else I followed pretty much exactly for Asian style. OMG. I’ll be making this again; thank you!
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Even Better with fresh fish I bet!
Tasty! I used ~1 cup mashed potatoe as the binder and added in half an onion (gratedon a box grated so it disappears) and skipped the garlic powder (that always tastes bad to me). I like the idea of seeds instead ofnusing panko for the coating! Looking forward to trying the nordic variation!
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These are my new favorite busy weeknight go-to! Nordic style with a salad and quick oven fries tonight – high in protein and super fast. Thank you for this recipe!
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Im so glad you like them Angie!
These were so delicious! I made them slightly smaller (so got 3 out of this recipe) & had them in buns as burgers. Totally gonna make these again.
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I made the nordic version with albacore tuna and my husband and I both loved them. Easy and pleasey!
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My whole family loved the salmon! We used almond flour instead of breadcrumbs but other than that followed the recipe. Loving the inspiration from this beautiful blog!
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I love these! Am making 8 at a time and freezing them for a quick lunch or dinner. Also delicious as a ‘burger’ with sriracha mayo.
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Thanks- so to good to know these are good for meal prep! Appreciate the comment and rating. 🙂
Can I sub Greek Yogurt for the mayo in the burgers? Not a big mayo fan.
hi Isabelle, you could try, but I haven’t personally tried it, so not sure how it will turn out. Please let us know what you think, if you try it with yogurt. My guess is it should be fine!
Very nice, easy to make. Made the asian version together with the Asian slaw. Which was also very good.
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Oh perfect Jacqueline! Thanks for sharing and rating!
A delicious recipe thank you.
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Awesome, thanks for the comment and rating!
I’ve made tuna cakes or patties but for some reason it never occurred to me to try it with salmon before! Now I for sure need to give your recipe a chance!