Quick and Easy Salmon Cakes

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

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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!

Author: Sylvia Fountaine
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 2 1x
Category: Main, Fish, Pantry
Method: Stove top
Cuisine: Northwest

Scale

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.

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Find it online: https://www.feastingathome.com/salmon-cakes/