Simple Salmon Cakes
So here’s the thing. I cannot stop making these simple salmon cakes. Something about the silky salmon with pops of Dijon mustard and lemon and the crispy golden crust…they’re just so crave-able!
These crispy little cakes include pantry staples we usually have on hand and still manage to taste fresh and bright. They keep showing up on our menu when we don’t want to eat like garbage humans, but still want something flavorful and satisfying.
Usually, I whip up these up with fresh salmon, but this recipe works just as well with canned salmon (or tuna). Maybe you panic-bought canned fish during an early COVID-19 grocery run (we did) and it’s currently collecting dust in your pantry next to three jars of backup peanut butter (ours is). Or maybe you’re just not interested in the extra step of cooking the fresh fish today. These salmon cakes have so much flavor either way! I didn’t intend for the last two sentences to rhyme, but I also didn’t erase them.
OK, let’s talk details.
Bake and flake the salmon (or crack open that can). Combine the cooled, flaked salmon with some Greek yogurt (for creaminess), dijon mustard (for tanginess), Panko (for texture), an egg (to bind), some dill (for freshness and color), and other spices. If it looks like cat food at this stage, you’re on the right track. Am I making you hungry yet?! Broil ‘em up!
Using your oven’s broil setting exposes the salmon cakes to a quick flash of extremely high heat. That direct, high heat gives them that golden brown crisp in just 6-8 minutes. It’s so much easier than pan frying. No oil splatters all over your stove and hands, no second guessing when it’s time to flip, no cooking in batches and trying to keep the first batch warm.
Serving Suggestions
Our current favorite? Drizzled with my no fuss, creamy and cool tzatziki sauce (a match made in salmon heaven) alongside lemony quinoa with zucchini and golden raisins (want the recipe?).
This recipe makes medium-sized salmon cakes. Two cakes per person is about right. Use a ½ measuring cup instead to make salmon burgers (maybe with a dollop of tzatziki and some arugula on a toasted bun?!). Or make ’em mini and serve as a party appetizer, using an ice cream or cookie scoop to measure. So many delicious options.
Variations (the spice of life)
I love recipes like this because they offer a template for lots of other flavor combinations. Once you’ve made this basic version of a salmon cake, you can reinvent it over and over again.
Soy and sesame with scallions, garlic, and ginger?
Sun dried tomatoes, chopped spinach, and pesto?
Bell peppers, black beans, and cilantro with avocado crema?
Which version sounds best to you? Other ideas? I’m all ears. (Seriously. My ears are large.)
If you use this recipe to inspire your cooking, send me a note, leave a comment, or tag me on Instagram @cookwithq. I love seeing what you’re creating and connecting with you through food.
Simple Salmon Cakes
Ingredients
- 1 lb fresh salmon can substitute ~15oz canned salmon
- 2 tbsp chopped dill
- ¼ cup plain Greek yogurt can substitute mayo
- 1 tbsp dijon mustard
- ⅓ cup panko Japanese-style breadcrumbs
- 1 egg
- 1 tbsp fresh lemon juice
- ½ tsp old bay seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 400° F.
- While the oven preheats, line a baking sheet with foil.
- Salt and pepper the salmon to taste. Bake in the preheated oven for about 10 minutes. You want the fish slightly under cooked so it doesn't dry out when you broil the salmon cakes later. Let the salmon rest until it's cool enough to handle.
- Meanwhile, in a large bowl, combine all ingredients from the chopped dill through the pepper. Once the salmon has cooled, use a spatula to separate the flesh from the skin (discarding the foil with the stuck-on skin).
- Add the cooked salmon to the rest of the ingredients. Mix, flaking the salmon as you go, until all ingredients are combined.
- Refrigerate that mixture for at least 20 minutes (up to overnight). This helps the salmon cakes stay together when you form them. If you simply cannot wait, you can skip this step!
- When you’re almost ready to cook the salmon cakes, preheat your oven to broil and grease a baking sheet (cooking spray works).
- Remove the salmon cake mixture from the refrigerator. Use a ⅓ measuring cup and your hands to form six patties. Place them on the greased baking sheet and then under the broiler.
- Broil for 6-8 minutes until golden brown on top. Watch carefully to make sure the salmon cakes don’t burn.
- Serve immediately and enjoy!