Simple Salmon Cakes

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 it up with a hearty portion of salad or this crunchy Asian Slaw!

On the home front: I made my first batch of fermented hot sauce and the flavor turned out amazing and I can’t wait to share it with you!

We have a very sick kitty, who seems happy, yet blissfully unaware, that she may drop at anytime. Perhaps not the worst way to go. She brought a baby mouse, the size of a grape, into the house that she had been torturing, for I don’t know how long, tossing it here and there, playing with it, even though it was stiff and lifeless. I looked at its tiny face as I took it outside, it’s eyes wide open, full of fear. It broke my heart. And yet, I know we all must go. Perhaps the whole of my life thus far has been accepting this.

My cat Bell, had not a drop of shame. And when I asked her why she had to go and do that, she just held up her head proudly, as if to say…  because I’m a cat.

Simply mix the ingredients in a bowl, and form the cakes. This recipe make 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 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! Im excited to see what you create!

Quick and Easy Salmon Cakes

★★★★★

5 from 7 reviews

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!

• Author: Sylvia Fountaine
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 2
• Category: Main, Fish, Pantry
• Method: Stove top
• Cuisine: Northwest

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)

optional variations:

Asian style : add 1-2 teaspoons ginger paste ( or finely chopped ginger) and 1/8 cup chopped cilantro

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 cup chopped dill

• oil or butter for searing

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)

Instructions

Mix all ingredients together in a medium bowl using a fork. Let stand 5-10 minutes.

If mixture seems too wet, add a little more bread crumbs ( up to 1/3 cup total)

Divide mixure into 2 larger cakes  pressing together with your hands. If you like a crispy crust, dredge in more panko ( this is optional)  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. 

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