Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
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The next time you have extra cans of salmon, or leftover salmon from the night before, try making theseSalmon Cakes.They’re an easy way to deliver a boost ofomega-3s, a type of unsaturated fat that supports heart and brain health. This recipe is simple, utilizing many fridge and pantry staples you probably have on hand, which means an easy, nourishing dinner is never far away! We’ve got ideas on how to prepare and serve them, along with the recipe below!
How to Make Salmon Cakes
1. Finely Dice the Onion and Celery
Large chunks of onion and celery make it hard for the patties to stay together. A fine dice will make it easier for the ingredients to bind. To soften the flavor, we cook them together in a hot skillet with oil before mixing them with the other ingredients.
2. Flake the Salmon
We use the word ”flake” instead of “mix” for a reason. Whether you are using canned salmon or leftover salmon, you will want to gently stir it with a fork so some larger pieces of salmon remain. (It will continue to flake apart when you stir in the other ingredients.) This helps keep the texture from becoming too mushy.
3. Form the Patties
4. Cook the Patties
Use a nonstick or cast-iron skillet to cook the patties for best results. Make sure the oil is hot before adding the patties to the pan. Gently turn them over using a spatula. It’s best to cook them in two batches. The pan will continue to heat up as they cook, so you may have to turn down the heat if they start to darken more quickly during the second batch.
Best Toppings to Try
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Cook Mode(Keep screen awake)Ingredients2teaspoonsextra-virgin olive oilplus2tablespoons, divided1/2cupfinely choppedonion3tablespoonsfinely dicedcelery2tablespoonschoppedfresh parsley2(6-ounce) cansunsalted boneless, skinlesssalmon, drained1largeegg, lightly beaten1 1/2teaspoonsDijon mustard1/2cuppankobreadcrumbs, preferably whole-wheat1/2teaspoonground pepper1lemon, cut into wedges for serving (optional)Creamy Dill Saucefor serving (optional)
Cook Mode(Keep screen awake)
Ingredients
2teaspoonsextra-virgin olive oilplus2tablespoons, divided
1/2cupfinely choppedonion
3tablespoonsfinely dicedcelery
2tablespoonschoppedfresh parsley
2(6-ounce) cansunsalted boneless, skinlesssalmon, drained
1largeegg, lightly beaten
1 1/2teaspoonsDijon mustard
1/2cuppankobreadcrumbs, preferably whole-wheat
1/2teaspoonground pepper
1lemon, cut into wedges for serving (optional)
Creamy Dill Saucefor serving (optional)
Directions
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley. Remove from heat and transfer to a small bowl; wipe out the pan.
Place salmon in a medium bowl; flake apart with a fork. Add egg and mustard; mix well. Add the onion mixture, panko and pepper; mix well. Shape the mixture into 8 patties, about 1/4 cup each and 3 inches in diameter.
Heat 1 tablespoon oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over and cook until cooked through and golden brown on the other side, 2 to 3 minutes more. Transfer to a plate and cover to keep warm. Repeat with the remaining 1 tablespoon oil and 4 patties, adjusting to medium-low heat if needed to prevent burning.
Serve the salmon cakes with dill sauce and lemon wedges, if desired.
Recipe Updates
Updated April 2024
Nutrition InformationServing Size: 2 salmon cakesCalories 201, Fat 12g, Saturated Fat 2g, Cholesterol 67mg, Carbohydrates 8g, Total Sugars 0g, Added Sugars 0g, Protein 15g, Fiber 0g, Sodium 140mg, Potassium 263mg
Nutrition Information
Serving Size: 2 salmon cakesCalories 201, Fat 12g, Saturated Fat 2g, Cholesterol 67mg, Carbohydrates 8g, Total Sugars 0g, Added Sugars 0g, Protein 15g, Fiber 0g, Sodium 140mg, Potassium 263mg
Serving Size: 2 salmon cakes
Calories 201, Fat 12g, Saturated Fat 2g, Cholesterol 67mg, Carbohydrates 8g, Total Sugars 0g, Added Sugars 0g, Protein 15g, Fiber 0g, Sodium 140mg, Potassium 263mg
Frequently Asked QuestionsColeslaw,Caesar salador any green salad, including tabouli, would do.Potatoesand sweet potatoes prepared in all ways (mashed, potato puffs, french fries and more), rice, couscous and quinoa. Roasted or grilled veggies, onion rings, watermelon, fruit salsas, grilled pineapple and stone fruit, and cold soups like gazpacho would add a summery touch. And then there are a multitude of condiments for dipping, such as rémoulade, tartar sauce, chili sauce, balsamic glaze or lemon dill sauce.Absolutely. Whether you thoroughly cook them several hours ahead or one to two days, they should be refrigerated in an airtight container. When you’re ready to use them, give them a touch of heat in a 350°F oven for about 10 minutes. Or you can speed things up a bit in an air-fryer or microwave. (Note: The microwave is our least favorite option, only because the cakes won’t be as crispy.) You can freeze salmon cakes for up to three months (but the sooner you use them, the better they are). Wrap each cake individually in tight plastic wrap or add wax paper between each, then place the cakes in a freezer-safe bag. The goal is to prevent the salmon cakes from sticking to each other. When you’re ready to use them, thaw them in the refrigerator for 8 to 10 hours before heating.We like panko for frying salmon cakes. It’s made from crustless bread that’s been baked using an electric current. It has bigger flakes than regular dry breadcrumbs, which are made from toasted bread. Panko consistently absorbs less oil, too, so frying with panko provides a lighter, crunchier topping than regular breadcrumbs. If you prefer a less crunchy topping, though, breadcrumbs will work.
Frequently Asked Questions
Coleslaw,Caesar salador any green salad, including tabouli, would do.Potatoesand sweet potatoes prepared in all ways (mashed, potato puffs, french fries and more), rice, couscous and quinoa. Roasted or grilled veggies, onion rings, watermelon, fruit salsas, grilled pineapple and stone fruit, and cold soups like gazpacho would add a summery touch. And then there are a multitude of condiments for dipping, such as rémoulade, tartar sauce, chili sauce, balsamic glaze or lemon dill sauce.
Absolutely. Whether you thoroughly cook them several hours ahead or one to two days, they should be refrigerated in an airtight container. When you’re ready to use them, give them a touch of heat in a 350°F oven for about 10 minutes. Or you can speed things up a bit in an air-fryer or microwave. (Note: The microwave is our least favorite option, only because the cakes won’t be as crispy.) You can freeze salmon cakes for up to three months (but the sooner you use them, the better they are). Wrap each cake individually in tight plastic wrap or add wax paper between each, then place the cakes in a freezer-safe bag. The goal is to prevent the salmon cakes from sticking to each other. When you’re ready to use them, thaw them in the refrigerator for 8 to 10 hours before heating.
We like panko for frying salmon cakes. It’s made from crustless bread that’s been baked using an electric current. It has bigger flakes than regular dry breadcrumbs, which are made from toasted bread. Panko consistently absorbs less oil, too, so frying with panko provides a lighter, crunchier topping than regular breadcrumbs. If you prefer a less crunchy topping, though, breadcrumbs will work.
EatingWell Magazine, Winter 2004
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Carrie Myers, M.S.,
Linda Frahm,
andSara Haas, RDN, LDN
Sara Haas, RDN, LDN
