I had never had salmon cakes until a few months ago; they were never on my radar to make until I got them in a Blue Apron shipment. After making them, I realized how simple and awesome they are. But, I didn’t want to deal with fresh salmon so I recreated a version using canned salmon and a simplified ingredient list so these could be a quick option for a midweek dinner or even lunch.
These are packed with healthy protein and take about 10 minutes to prepare. I like the cakes over mixed greens with a sprinkle of goat cheese for lunch. (Honey mustard dressing goes especially well with this combo!). These salmon cakes are also great served alongside roasted vegetables or mashed potatoes.
Super Simple Salmon Cakes
Serves 1 (makes 2 cakes)
Approximate nutrition stats for one full recipe: 310 calories, 13 g fat, 45 grams protein
- 1 can wild salmon, drained
- 1 egg, beaten
- 1 glove garlic, pressed or minced
- 1 tablespoon minced shallot
- 1 green onion, finely chopped (white & green parts)
- 1 T dijon mustard
- 1/4 t dried oregano
- 1 teaspoon ghee or coconut oil
1. Combine all the ingredients in a bowl, except for the ghee or olive oil. Mix until well-combined.
2. Heat a sauté pan over medium heat and melt the ghee or coconut oil. They are both great and give the cakes a slightly different flavor.
3. Form the salmon mixture into 2 patties and place into the hot pan. Cook on each side for 4 minutes or until golden brown.
4. Serve immediately or let cool and wrap in plastic wrap and pop in the fridge until you’re ready to eat.
A stack of notebooks and a planner is optional. 🙂
- I buy the canned salmon at Trader Joe’s. Be sure to get no salt added! I also get my ghee and coconut oil from Trader Joe’s.
- I often double the recipe since these make great leftovers, whether warm or cold.
- I’ve made a salmon benedict with a runny egg on top of a leftover salmon cake that was a quick but awesome midweek breakfast! Next time I’d stick it all on top of some gluten-free toast.