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Simple Salmon Cakes made with pantry ingredients, designed for weeknight meals 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! #salmoncakes

Quick and Easy Salmon Cakes

  • Author: Sylvia Fountaine
  • 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 ( 78 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 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
  • 12 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

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