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
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