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
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!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2 1x
- 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.
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
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!
A delicious recipe thank you.
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Awesome, thanks for the comment and rating!
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!
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!
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.
★★★★★
Thanks- so to good to know these are good for meal prep! Appreciate the comment and rating. 🙂
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 made the nordic version with albacore tuna and my husband and I both loved them. Easy and pleasey!
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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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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!
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!
★★★★
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!