Delicious salmon cakes make a healthy, easy weeknight dinner. Leftovers are perfect for lunch the next day, and you don’t even need to heat them up!
I make these healthy salmon cakes about once a week. They are very easy to make, they taste great, and I always have the ingredients on hand. The only ingredients you must have are canned salmon and eggs. The rest of the ingredients are very flexible.
How to make salmon cakes
It’s a truly easy recipe. Scroll down to the recipe card for the details. The basics? Mix together drained canned salmon with eggs and various spices, then drop mounds of the mixture into hot olive oil and fry until golden.
How to serve salmon cakes
They make a quick, easy meatless entree. I serve them for dinner with a dollop of homemade tartar sauce, keeping the sides very simple. I like to serve them with caprese salad, with microwave cauliflower drizzled with olive oil and lemon juice, or with broiled tomatoes.
Is this a healthy recipe?
I believe it is. I used to think that fresh salmon was superior to canned. And I do love it – this broiled salmon is wonderful, for example. But an article by Consumer Reports convinced me that canned salmon is actually very healthy. I do recommend avoiding BPA in the cans, though.
What about leftovers?
You can keep leftover salmon cakes in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave on 50% power, or enjoy them cold straight out of the fridge. I like them with Dijon mustard. In fact, I often make extra salmon cakes, just to ensure I have some leftovers for the next day’s lunch!
More tasty seafood recipes
A similar recipe that I really like is this easy recipe for tuna cakes. And these salmon muffins are delightful little quiches that are also very easy to make and keep well for several days.
Salmon Cakes
INGREDIENTS
- 2 (7.5 oz cans) wild salmon, skinless and boneless, well-drained and flaked
- 2 large eggs, lightly beaten
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced garlic
- 1/2 medium onion, finely diced
- 1/2 cup chopped Italian parsley
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil for frying
INSTRUCTIONS
- In a large bowl, combine the salmon, eggs, lemon juice, garlic, onion, parsley, mustard, salt, thyme, and black pepper.
- Brush the olive oil over a double-burner griddle (or two large skillets). Heat over medium-high heat, about 3 minutes.
- Using a 1/4-cup measuring cup per cake, transfer the salmon cakes to the griddle.
- Cook about 3 minutes on each side, until well-browned and crispy, lowering heat to medium if griddle becomes too hot. Serve immediately.
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