March 6, 2023

Salmon Cakes

A staple for many growing up, these Salmon Cakes (also known as Salmon Patties) make for a very easy dinner served with a salad or with mashed potatoes and green beans for a heartier comfort food meal.  These cakes are next level when made with fresh salmon. Just be sure to cook slightly longer so the salmon is cooked through (internal temp 140). This recipe makes for a great nutrient-dense meal choice, fulfilling those healthy Omega-3s recommendations, along with so many other benefits as well. 

Ingredients

 1 (14.75 oz) can salmon, drained and flaked (skin discarded if preferred) or use equivalent amount of fresh salmon
 ½ cup gluten-free panko or breadcrumbs
 1 medium red bell pepper, seeded and finely chopped
 1 jalapeño, seeded and diced (omitted if not desired)
 2 green onions, finely sliced
 ½ lemon, squeezed (other half lemon reserved for lemon wedges as garnish)
 2 tbsp parsley, chopped
 1 tbsp dijon mustard
 1 tbsp mayonnaise or Vegenaise
 1 large egg, lightly beaten
 1 tbsp grapeseed or olive oil for cooking
 fresh ground pepper and flaky salt for serving

Directions

1

In a large bowl, mix together the salmon, breadcrumbs, peppers, green onion, lemon juice, parsley, mustard, mayo, and egg. Form into five patties, each being about 1-inch thick. Place on a parchment-lined baking sheet or on a large plate.

2

Heat a large non-stick skillet with 1 tablespoon oil over medium heat. Place patties in skillet and cook for 3 to 4 minutes until golden brown. Flip and cook another 3 minutes or so until golden and cooked through (the salmon will be opaque if substituing fresh salmon for canned). Repeat with a little more oil in the pan and remaining patties until all are cooked. Serve immediately. 

Salmon Cakes

Salmon Cakes

Category, , , , DifficultyBeginnerYields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

 1 (14.75 oz) can salmon, drained and flaked (skin discarded if preferred) or use equivalent amount of fresh salmon
 ½ cup gluten-free panko or breadcrumbs
 1 medium red bell pepper, seeded and finely chopped
 1 jalapeño, seeded and diced (omitted if not desired)
 2 green onions, finely sliced
 ½ lemon, squeezed (other half lemon reserved for lemon wedges as garnish)
 2 tbsp parsley, chopped
 1 tbsp dijon mustard
 1 tbsp mayonnaise or Vegenaise
 1 large egg, lightly beaten
 1 tbsp grapeseed or olive oil for cooking
 fresh ground pepper and flaky salt for serving

Steps

1

In a large bowl, mix together the salmon, breadcrumbs, peppers, green onion, lemon juice, parsley, mustard, mayo, and egg. Form into five patties, each being about 1-inch thick. Place on a parchment-lined baking sheet or on a large plate.

2

Heat a large non-stick skillet with 1 tablespoon oil over medium heat. Place patties in skillet and cook for 3 to 4 minutes until golden brown. Flip and cook another 3 minutes or so until golden and cooked through (the salmon will be opaque if substituing fresh salmon for canned). Repeat with a little more oil in the pan and remaining patties until all are cooked. Serve immediately. 

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4 Comments

  1. Loving all of these recipes!

    Reply
    • Thank you so much, Dana! I’m so glad! thanks for letting me know and I hope you’ll keep following and sharing what you love! Barbara

  2. Making this tonight!!!! It’s a huge hit with my three kiddos!

    Reply
    • Jean Anne, I am so happy to hear everyone loves them! It’s very nostalgic whenever I make them, having enjoyed them as a kid, and now my kids love them as well! Thank you for taking the time to comment! :)

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