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!
Watch how to make salmon cakes!
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!
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!
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
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)
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)
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.
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