Ok, let’s talk about dinner. Sometimes you want something that feels a little fancy, but the thought of a complicated recipe makes you want to just order a pizza. I get it. I’ve been there more times than I can count.
This is my go-to recipe for those nights. These salmon cakes are crazy easy to make, and they taste amazing. Seriously.
You can whip them up fast, they use ingredients you might already have, and they work for a quick weeknight dinner or even for guests. So let’s get you cooking something that will make you feel good.
What You’ll Need
This list looks simple, and that’s the point. We’re not trying to make things complicated here.
- Canned salmon (the star of the show)
- An egg
- Breadcrumbs (Panko is great for crunch)
- Mayonnaise
- Dijon mustard
- Fresh herbs (dill or parsley work best)
- A lemon
- Salt and pepper
- Olive oil or butter for cooking
Tools You’ll Need
You don’t need any fancy kitchen gadgets for this. Just the basics will do.
- A medium-sized mixing bowl
- A fork (for flaking the salmon)
- Measuring cups and spoons
- A large skillet or frying pan
- A spatula
How to Make Killer Salmon Cakes
Follow these steps and you’ll be golden. Don’t overthink it, just have fun.
Step 1: Open your can of salmon and drain all the liquid out. You want the salmon to be pretty dry. Dump it into your mixing bowl.
Step 2: Use a fork to gently flake the salmon apart. Don’t turn it into complete mush! Leaving some bigger chunks gives the cakes a much better texture.
Step 3: Add the egg, breadcrumbs, mayonnaise, Dijon mustard, and chopped fresh herbs to the bowl. Squeeze in about a tablespoon of lemon juice.
Step 4: Sprinkle in a little salt and pepper. Now, gently mix everything together with the fork. Again, be gentle. You’re just trying to get everything combined.
Step 5: Shape the mixture into patties. I usually make them about 2-3 inches across. This recipe should give you about 4 to 6 cakes, depending on how big you make them.
Step 6: Heat up some olive oil or butter in your skillet over medium heat. Once the pan is hot, carefully place the salmon cakes in.
Step 7: Cook them for about 3-4 minutes on each side. You’re looking for a nice, golden-brown crust. That’s where all the flavor is.
Step 8: Once they’re cooked, take them out of the pan and let them rest for a minute. Serve them with a lemon wedge for squeezing over the top.
Pro Tips from My Kitchen
I’ve made these a million times. Here are a few tricks I’ve learned along the way.
- Chill Out: If you have an extra 15 minutes, let the salmon patties chill in the fridge before you cook them. This helps them hold together way better in the pan.
- Don’t Press ‘Em: When the cakes are in the pan, resist the urge to press down on them with your spatula. You’ll squeeze out all the moisture and end up with dry salmon cakes. Nobody wants that.
- Get a Good Crust: Don’t be afraid to let them get nice and brown. That crispy outside is the best part. Make sure your pan is hot before the patties go in.
Swaps and Fun Variations
Want to change things up? Go for it. Cooking is all about making it your own.
You can totally try different herbs. Chives or green onions are great in these. If you don’t have fresh herbs, you can use a smaller amount of dried herbs.
No breadcrumbs? Crushed-up crackers or even rolled oats can work in a pinch. They’ll change the texture a bit, but they’ll still be delicious.
| Ingredient | Substitution | Notes |
|---|---|---|
| Canned Salmon | Canned Tuna or Crab | Tuna will be a bit drier. Crab is a great fancy option. |
| Panko Breadcrumbs | Regular Breadcrumbs, Crushed Crackers | Panko gives the best crunch, but others work fine. |
| Mayonnaise | Greek Yogurt | This adds a bit of a tangy flavor and more protein. |
| Fresh Dill | Fresh Parsley, Chives, or Dried Dill | If using dried herbs, use about 1/3 the amount. |
Make-Ahead Tips
If you want to get ahead of the game, you totally can.
You can mix and form the salmon patties a day ahead of time. Just place them on a plate, cover them with plastic wrap, and keep them in the fridge.
When you’re ready to eat, just pull them out and cook them straight from the fridge. It makes dinner on a busy night super fast.
Let’s Talk Nutrition and Pairings
Here’s a quick look at what you’re getting. Keep in mind this is just an estimate.
| Nutrient | Approximate Amount per Serving (2 cakes) |
|---|---|
| Calories | 250-350 kcal |
| Protein | 25g |
| Fat | 15g |
| Carbohydrates | 8g |
These salmon cakes are pretty flexible. They go with almost anything.
| Serve With… | Why It Works |
|---|---|
| A Simple Green Salad | Keeps the meal light and fresh. |
| Roasted Vegetables | Asparagus, broccoli, or potatoes are awesome. |
| Rice or Quinoa | Makes it a more filling and complete meal. |
For a simple sauce, just mix a little mayo or Greek yogurt with some lemon juice and more fresh dill. It’s perfect for dipping.
Leftovers and Storage
Got leftovers? Lucky you. They taste great the next day.
Just store them in an airtight container in the fridge. They’ll be good for up to 3 days.
You can eat them cold, maybe on top of a salad. Or you can reheat them. The best way is in a skillet over medium heat for a few minutes to keep them crispy. The microwave works, but they might get a little soft.
Frequently Asked Questions
Here are some questions I get asked all the time.
Q1. Why are my salmon cakes falling apart?
Ans: This usually happens for two reasons. The mixture might be too wet, or you didn’t chill the patties. Make sure you drain the salmon really well and try popping the patties in the fridge for 15-30 minutes before cooking.
Q2. Can I use fresh salmon instead of canned?
Ans: Yep! Just cook the fresh salmon first, then let it cool and flake it with a fork. It’s an extra step, but it’s delicious. You’ll need about 12-14 ounces of fresh salmon.
Q3. Can I bake these instead of frying them?
Ans: You can. Place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 15-20 minutes, flipping them halfway through. They won’t be quite as crispy, but it’s a good option.
Wrapping Up
See? That wasn’t so bad. You can totally make something that tastes amazing without spending all night in the kitchen.
Now it’s your turn. Give these salmon cakes a try and see what you think.
If you make them, I’d love to hear about it. Drop a comment below and tell me how they turned out or if you tried any fun variations