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!
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
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
This was an outstanding recipe. I have doubled the recipe and made it twice within four days. The first time, I made half the batch with the salmon cakes dredged in GF Panko breadcrumbs and sesame seeds and the other half without. There is no comparison—with the breadcrumbs. The second time I made the recipe, we did not have salmon and I used tuna. It was delicious, but better with the salmon.
Also, as far as the creamy mayo/yogurt topping, use more yogurt than mayo and make it Greek yogurt. I also experimented and used thyme, rosemary, and sage instead of dill. Both work well!
★★★★★
These were the best thing my boyfriend and I have cooked this year! Absolutely delicious ..can’t wait to eat them again. Just recently found your blog, loving all your recipes and beautiful imagery.
★★★★★