An easy, healthy, delicious dish for brunch, lunch, or dinner!
Move over crabmeat: there’s a new fish cake in town! These Salmon Cakes are not only much more affordable than crab cakes, they are just as easy to make and just as delicious, too. With their crispy outside and flaky inside, they have an irresistible mix of textures, and the flavors–a little garlicky, the zing from Dijon mustard, the bright lemon zest–all enhance the salmon beautifully. You are going to love these!
Fish cakes have been around for a long time, and many cultures have their own version, but the salmon cake seems to have originated in the American South during the Great Depression in response to an outbreak of pellagra, a Vitamin B3 (niacin) deficiency disease. In 1926, before corn products were fortified with niacin, a doctor discovered that corn-heavy diets were responsible for pellagra and advised a diet more focused on protein. The U.S. government began to provide subsidies that included canned salmon. Southern cooks started to use that canned fish to make salmon cakes, and they made them often because back then, you could get a can of salmon for less than a nickel!
Canned salmon is still really affordable, so it’s easy to stock up on. That means you can make these Salmon Cakes whenever you want, which might be all the time because they are sure to be a family favorite. There’s no reason not to because they come together so quickly! And you probably have most, if not all, of the ingredients on hand. Everything gets mixed up in one bowl; then you form the patties, let them set in the fridge for a bit, and then gently fry them in heart-healthy olive oil. That’s all it takes to make these yummy Salmon Cakes.
Another thing to love about these Salmon Cakes is their versatility, in and of themselves and in terms of what you can serve them with. If you love dill, add some to the salmon mixture; you can also flavor these cakes with curry powder, chile powder, or even oregano if you want a bit of Italian flair. And you will see that Salmon Cakes pair perfectly with so many other dishes, like Mini Spinach Frittatas for brunch or alongside Garlic Mashed Potatoes for dinner.
The Benefits of Eating Salmon
There are so many good reasons to make salmon a regular part of your diet. First, it’s full of heart-healthy, unsaturated Omega-3 fats, which is one important reason the American Heart Association recommends eating at least two servings of fatty fish like salmon a week. Those Omega-3s also contribute to brain, skin, and bone health. Salmon is also a great source of protein, calcium, and Vitamins B and D. A powerhouse food in terms of nutrition, for sure, and it has the additional benefit of being delicious!
If you’re wondering about the differences between fresh and canned salmon in terms of health benefits, wonder no more: canned salmon contains the same nutrients as fresh. It’s also financially friendly, so while we all love fresh salmon, you can’t keep it in your pantry, and it doesn’t last that long in your fridge. Sure, you can keep it in your freezer, but then you’d have to thaw and cook it. So why not keep some canned salmon in your pantry all the time so you can whip up these healthy and yummy salmon cakes whenever you want?
Ingredients
- 15 oz canned salmon, drained and flaked
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1/2 cup plain breadcrumbs
- 1/8 teaspoon garlic powder
- 1/2 teaspoon lemon zest
- Salt and pepper to taste
- 2 tablespoons olive oil for frying
How to Make Salmon Cakes
Step 1: In a large mixing bowl, combine the drained and flaked salmon, mayonnaise, egg, Dijon mustard, breadcrumbs, garlic powder, and lemon zest. Season with salt and pepper to taste.
Step 2: Mix the ingredients until well combined and the mixture holds together when shaped into patties.
Step 3: Form the mixture into 8 evenly sized patties. For better texture, refrigerate the patties for 20 minutes before cooking (optional).
Step 4: Heat olive oil in a large skillet over medium heat. Once hot, add the salmon cakes and cook for 5-7 minutes on each side, or until golden brown and heated through.
Step 5: Serve the salmon cakes warm with your choice of sides or dipping sauces.
FAQs & Tips
How to Make Ahead and Store?
You make the Salmon Cakes mixture ahead of time (through Step 3) and it will keep in the refrigerator for several hours until you are ready to pan fry them. Once cooked and cooled, Salmon Cakes will last in an airtight container in the fridge for up to 4 days and up to 3 months in the freezer.
Can these Salmon Cakes be made with fresh salmon?
Sure. You can bake or poach fresh salmon, cool and flake it, and then just follow the recipe. Keep in mind, though, that cooked fresh salmon and canned salmon do differ somewhat in texture, so you might need to add a bit more breadcrumbs when using the cooked fresh fish to make sure the cakes hold together.
Can Salmon Cakes be baked instead of pan-fried?
Yes, they can. Just be sure to spray the tops with cooking spray so they achieve the crispy crust in the oven.
Serving Suggestions
Once I started making these Salmon Cakes on a regular basis, I was just delighted to discover how many things went so well with them! Sometimes I like to honor their Southern heritage by serving Salmon Cakes with Baked Creamy Cheese Grits, Jambalaya, and some Southern Sweet Tea. But salmon is also a staple of the Mediterranean diet, so the Salmon Cakes are wonderful with Mediterranean Rice Salad or Greek Orzo Salad and a side of Tzatziki Sauce.
Salmon Cakes are main dish superstars, but they also shine as an accompaniment to other dishes, like a topper for Spiced Tomatoes and Chickpeas on Homemade Flatbread or on an Easy Thai Red Curry Rice Bowl. Leftover Salmon Cakes (if you have any!) are terrific cold and crumbled over Pesto Pasta Salad or Lentil Salad, or this bright, fresh Quinoa Bowl with Sweet Potatoes.
Salmon Cakes Recipe
Ingredients
- 15 oz canned salmon drained and flaked
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1/2 cup plain breadcrumbs
- 1/8 teaspoon garlic powder
- 1/2 teaspoon lemon zest
- Salt and pepper to taste
- 2 tablespoons olive oil for frying
Instructions
- In a large mixing bowl, combine the drained and flaked salmon, mayonnaise, egg, Dijon mustard, breadcrumbs, garlic powder, and lemon zest. Season with salt and pepper to taste.
- Mix the ingredients until well combined and the mixture holds together when shaped into patties.
- Form the mixture into 8 evenly sized patties. For better texture, refrigerate the patties for 20 minutes before cooking (optional).
- Heat olive oil in a large skillet over medium heat. Once hot, add the salmon cakes and cook for 5-7 minutes on each side, or until golden brown and heated through.
- Serve the salmon cakes warm with your choice of sides or dipping sauces.
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