Salmon Cakes
These crispy, savory salmon cakes are a quick and delicious meal – great for a busy week night! Using canned salmon this dinner comes together in around 30 minutes!
Jump to RecipeSalmon cakes, known to some as salmon patties, are a quick dinner and a great way to use homemade breadcrumbs. You can also substitute tuna in this recipe if you don’t have access to canned salmon.
These simple salmon cakes don’t need any special equipment, simply a mixing bowl and a good skillet. I normally use my cast iron skillet for nearly every recipe, but I recently got a ceramic skillet and really like it for these salmon cakes.
Method
In mixing bowl, combine all ingredients except butter and olive oil.
Form into 5-6 patties and chill in the fridge for 20 minutes. (I cook the rice while it chills.)
In a skillet, over medium heat, add butter and olive oil.
Once butter is melted, add salmon patties and cook them 5-6 minutes each side. Add more oil if necessary.
Plate and enjoy!
Salmon Cakes
Equipment
- mixing bowl
- Large skillet
- Spatula
Ingredients
- 3 (6 oz) cans salmon (18 oz total)
- ¾ c breadcrumbs
- 2 large eggs
- 1 small onion, minced about 1 cup
- 2 tbsp Worcestershire sauce
- ⅓ c cheddar cheese, finely shredded
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tbsp parsley, dried
- ½ tsp black pepper
- ¼ tsp hot sauce
- 2 tbsp butter
- 2 tbsp olive oil
Instructions
- In mixing bowl, combine all ingredients except butter and olive oil.
- Form into 5-6 patties and chill in the fridge for 20 minutes. (I cook the rice while it chills.)
- In a skillet, over medium heat, add butter and olive oil.
- Once butter is melted, add salmon patties and cook them 5-6 minutes each side. Add more oil if necessary.
- Plate and enjoy!
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