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)
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
Quick Creamy Sauce
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.
Try to use unseasoned panko or bread crumbs. Seasoned panko seems to add an unsavory bitter taste.
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