If you’re cooking dinner for two, but still looking for something light, this is your answer! These Salmon Cakes for two have crab cake vibes, but not the high price tag! They come in under $10 for two servings, and they’re perfect with roasted vegetables or a salad mix.
Anytime I make the decision to improve my diet in any way, I always reach for salmon.
I’m the kind of person that believes the best way to be healthier is to add things to your diet rather than omit things. In a strange way, I can almost justify my gummy candy problem as long as I’m eating 3 servings of omega 3-rich seafood a week. It’s funny how that works, isn’t it?
Salmon cakes are such a comfort food for me, because I always have canned salmon in the pantry. My mom started making them when I was in high school from an Eating Well magazine recipe, and we always love them.
Salmon cakes come together with pantry staples: mayo, breadcrumbs, dried spices, and an egg.
Ingredients for Salmon Cakes
- Canned Salmon. Since this recipe serves two, we just need 1 6-ounce can of wild salmon.I usually reach for the boneless, skinless one.
- Egg. One large egg, beaten.
- Mayo. Three tablespoons of mayonnaise. You can use the olive oil mayo or regular mayo, whatever you already have in the fridge! Mayo brings so much moisture to these patties!
- Salt. One-quarter teaspoon of fine sea salt. You can always add more at the end!
- Black Pepper. One-quarter teaspoon of freshly ground black pepper.
- Dried Dill. If I have dried dill in my pantry, it is my first choice for this recipe. If you don’t have it, don’t feel like you have to go out and buy it! I have made this recipe successfully with dried parsley (like I did in the video), Italian seasoning mix, even poultry seasoning! It’s just 1/2 teaspoon, so use whatever you like most!
- Green Onions. Three tablespoons of sliced green onions is about 2 scallions total. Thinly slice and use the white part and green parts!
- Panko. We need 1/2 cup total of Panko bread crumbs. We will use 1/4 cup in the salmon cakes mix and 1/4 cup to roll the patties in just before frying so they have a crisp crust! Panko are Japanese bread crumbs with a much coarser, larger texture than regular Italian bread crumbs. They bring so much crunch, so I really don’t recommend using anything except Panko here!
- Cooking Oil. You need about 3 tablespoons of any cooking oil to shallow fry the salmon cakes. I usually fry in canola or avocado oil.
- For serving: I like to serve these salmon cakes over a bed of ice cold lettuce with my favorite dressing on top, but you can also serve them with a tray of roasted vegetables for a warmer meal!
There’s just something so delicious about warm salmon patties on a cool and crisp salad with a creamy dressing on top.
I have so many great memories of making these when we thought there was nothing for dinner, and maybe that’s why I love these so much. So, keep all of the ingredients to make these in your pantry at all times, and you can save your family from having to run out for dinner last minute!
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 1 6-ounce cans of wild salmon (boneless, skinless preferred)
- 1 large egg
- 3 tablespoons mayonnaise
- 1/2 teaspoon dried dill
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons green onions, sliced
- 1/2 cup Panko bread crumbs, divided use
- 3 tablespoons avocado oil
- For serving: salad greens and your favorite dressing
Instructions
- Drain any excess liquid from the can of salmon, and add the salmon to a bowl.
- Add the egg, mayo, dill, salt , pepper, green onions, and 1/4 cup of the Panko. Mix well.
- Press the mixture mostly flat in the bowl, and divide it into quarters. To form a patty, scoop out the one-quarter of the mixture, shape it into a ball in your hands, and then press it flat to form a patty. Repeat to make 4 salmon cakes.
- Place the remaining 1/4 cup of Panko on a small plate or bowl, and coat both sides of each salmon cake with it for extra crispiness.
- In a medium nonstick skillet, heat the cooking oil over medium-high heat. You can test if the oil is hot enough by dropping in a few pieces of Panko. If it gently sizzles right away, it’s ready. If it turns brown immediately, it’s too hot! Add the salmon patties and cook on the first side until golden brown, about 7-8 minutes. Flip and continue to cook on the second side until golden brown.
- Serve 2 salmon patties over each bowl of salad greens, and top with your favorite dressing.
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Nutrition Information:
Yield:
2
Serving Size:
2
Amount Per Serving:
Calories: 1416Total Fat: 92gSaturated Fat: 15gUnsaturated Fat: 78gCholesterol: 251mgSodium: 1869mgCarbohydrates: 94gFiber: 8gSugar: 9gProtein: 48g