u003cstrongu003eCan I use canned salmon for this recipe?u003c/strongu003e

Absolutely, yes! This recipe works wonderfully with both cooked fresh salmon and canned salmon. If using canned, make sure to drain it very well before flaking it in the bowl. Using canned salmon is often a more budget-friendly and convenient option, and it still results in delicious salmon cakes!

u003cstrongu003eCan I bake or air fry these salmon cakes instead of pan-frying?u003c/strongu003e

Yes, definitely! While pan-frying gives the best crispy exterior, baking or air frying are healthier alternatives. To bake, place the formed patties on a parchment lined-baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping-halfway, until golden and heated through. To air fry, preheat your air fryer to 380°F (190°C), lightly spray the basket and the patties with oil, and air fry for 10-12 minutes, flipping-halfway, until golden brown and cooked through.

u003cstrongu003eHow long can I store leftover salmon cakes, and how should I reheat them?u003c/strongu003e

Cook salmon cakes can be stored in an airtight-container in the refrigerator for 3-4 days. To reheat, the best methods for maintaining crispiness are using a skillet (medium heat, a few minutes per side) or a toaster oven/air fryer until heated through. While you can microwave them, they will lose their crispy texture.

u003cstrongu003eWhat kind of sauce goes best with salmon cakes?u003c/strongu003e

Classic choices include tartar sauce, a dill-yogurt sauce, or a remoulade sauce. A simple squeeze of fresh lemon-juice is also wonderful on its own! They are also great with a simple green salad dressing or even ketchup if that's your preference. Feel free to experiment!

Salmon Cake Recipe: Easy & Healthy!

Description

An easy and healthy recipe for delicious crispy salmon cakes made with fresh or canned salmon. Perfect for a quick weeknight dinner, they are golden brown on the outside and tender on the inside.

Ingredients

Main Ingredients

1 | pound | cooked salmon | (see notes for fresh vs. canned)
1 | large | egg | lightly beaten
1/4 | cup | mayonnaise
2 | tablespoons | finely chopped red onion or shallots
1 | tablespoon | chopped fresh dill or parsley | (or a mix!)
1 | teaspoon | Dijon mustard
1/2 | teaspoon | Worcestershire sauce | (optional)
1/4 | cup | panko breadcrumbs
| – | Salt | to taste
| – | Freshly ground black pepper | to taste

For Cooking

1/4 | cup | all-purpose flour or fine cornmeal | (for coating)
2-3 | tablespoons | olive oil or vegetable oil | for frying

For Serving

| – | Lemon wedges | for serving
| – | Tartar sauce or other desired sauce | (optional)

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Instructions

Prep Salmon: Flake cooked salmon into a large mixing bowl using a fork.
Combine Wet & Flavor: To the bowl, add the beaten egg, mayonnaise, chopped onion/shallots, fresh herbs, Dijon mustard, and Worcestershire sauce (if using).
Bind: Add the panko breadcrumbs, salt, and pepper to the bowl.
Mix Gently: Gently mix everything together until just combined. Do not overmix.
Form Patties: Lightly flour your hands and form the mixture into 4-6 patties, about 1/2 to 3/4 inch thick.
Coat: Place the flour/cornmeal on a plate and gently dredge each patty to coat both sides.
Heat Oil: Heat the oil in a large non-stick skillet over medium heat until hot but not smoking.
Cook: Carefully place the coated patties in the hot skillet. Cook in batches if needed to avoid overcrowding.
Fry: Cook for 3-5 minutes per side, or until golden brown, crispy, and heated through.
Drain: Remove cooked patties and place on a plate lined with paper towels to drain excess oil.
Serve: Serve hot with lemon wedges and your favorite sauce.

Notes

Using Canned Salmon: Drain canned salmon thoroughly before flaking. Remove bones/skin if desired.
Tips for Success: Ensure salmon is well-drained. Don’t overmix the mixture. Cook on medium heat to get crispy edges without burning. Chilling formed patties for 15-30 mins can help them hold shape.
Variations: See blog post for variations using different herbs, spices, or cooking methods (baking, air frying).
Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a skillet, toaster oven, or air fryer for best results.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American