Delicious salmon cakes make a healthy, easy weekday dinner. Leftovers are perfect for lunch the next day, and you don’t even need to heat them up!
Delicious, flavorful salmon cakes make a quick, easy meatless entree.
I make these healthy salmon cakes about once a week. They are very easy to make, 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.
Leftovers are great too, either gently heated in the microwave, or even 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!
A similar recipe that I really like is this easy recipe for tuna cakes.
- 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
- 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.