This surprisingly simple recipe is the perfect party app for brunches and dinners!
Sure, there are crab cakes. Everyone has tried one before, and they’re undeniably delicious. But have you ever tried a salmon cake? I first had one at a fancy Mother’s Day brunch and instantly fell in love. Granted, the salmon cakes at the brunch used fresh salmon, but who has time to prepare that? Besides, this salmon cake recipe tastes so good that I don’t think anyone will notice. Your secret is safe with me.
What’s great about salmon cakes? Everything. The combination of mayonnaise, Dijon mustard, and lemon zest delivers a tangy zing. Oh, and the breadcrumbs? I love how they give the cakes a crispy crust, a delightful contrast to the soft insides. Best of all, you won’t be laboring away in the kitchen. You’ll have this appetizer ready well before your guests arrive!
Are Salmon Cakes Healthy?
Salmon is a wonderful source of omega-3 fatty acids, rich in protein, and full of vitamins like B12 and D. Plus, this recipe can be made even healthier without messing with the yummy taste. For example, you can use low-fat Greek yogurt instead of mayonnaise. I’ve done that in the past, and the tanginess of the yogurt is just as good as mayo. For gluten-free diets, simply use your favorite gluten-free breadcrumbs; this shouldn’t affect the salmon cakes’ structure in any noticeable way.
Opting for Fresh Salmon
Okay, I know I said you don’t have to use fresh salmon. I mean, it is extra work. Canned salmon is absolutely fine and convenient! That said, if you want to use fresh salmon, I won’t stop you. I’m not going to lie—it’s delicious. If you decide to go the fresh route, I’d recommend poaching the salmon lightly before combining it with the other ingredients. Poached salmon will give you the most tender meat compared to other cooking methods.
How to make ahead and store
Cooked salmon cakes can be stored in the fridge for up to 3 days. And seeing that this is fish, I definitely wouldn’t exceed the 3-day mark. Alternatively, you can freeze the salmon cakes for up to 3 months.
Serving Suggestions
I typically serve salmon cakes with other appetizers, like Mini Quiches and a Blooming Onion. Of course, it’s not a bad main meal either. Try it with Rice Pilaf and a hearty Kale Salad With Cranberries. For a more brunch-y take on this recipe, top the salmon cake with Eggs Benedict. A Poached Egg with a slice of Million-Dollar Bacon is equally tasty!
Ingredients
- 15 ounces canned salmon drained and flaked
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1/2 cup whole-wheat breadcrumbs
- 1/8 teaspoon garlic powder
- 1/2 teaspoon lemon zest
- 1 tablespoon olive oil for frying
Instructions
- In a large bowl, combine the salmon, mayonnaise, egg, Dijon mustard, breadcrumbs, garlic powder, and lemon zest. Mix until the ingredients are well combined and the mixture holds together.
- Form the mixture into 8 equal-sized patties. If the mixture is too wet, you can add a bit more breadcrumbs to help it hold together.
- Heat olive oil in a large skillet over medium heat. Once hot, add the salmon cakes and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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