These Salmon Cakes are a delicious and easy way to get enough omega 3 fatty acids in your diet. Salmon patties are easy to make and are a family favorite recipe.
Heads up! This Salmon Cakes recipe was first published in January 2011. Photos were updated June 2018. Enjoy!
Let’s talk about omega 3 fatty acids. (Fun stuff, right?)
Are your kids getting enough omega 3 fatty acids in their diet? Omega 3s are important for adults, but they are especially important for growing kids as they support healthy brain development. There are three types of Omega 3 fatty acids: ALA, DHA, and EPA.
While you can get omega 3 fatty acids in the ALA form from plant foods such as flax seeds, leafy greens, and walnuts, the research isn’t clear as to whether our bodies can efficiently convert the ALAs into the fatty acids that can only be found from animal sources: DHA and EPAs.
Some studies show that ALA’s cannot be efficiently converted, while other studies show that vegan women have some of the highest DHA levels out there. I’m not sure which study is correct or how dense of a diet in plant-based omega 3s you’d need to eat to reach high levels of DHA, but I choose to feed my family a diet rich in a variety of different sources of omega 3s to be sure they are getting enough.
Salmon is a great source of DHA, but it comes with a set of dangers. First, you need wild Alaskan salmon as it is lowest in mercury. Wild is important, as farm-raised salmon is, depending on the source, most likely to be full of contaminants and chemicals. This causes a problem because fresh wild salmon is not available all year.
Thankfully, canned wild salmon is an option! It’s an inexpensive and easy way to get wild salmon (and those so-important omega 3 fatty acids!) into your diet. My family (especially Meghan) LOVE these salmon cakes.
These salmon cakes are really tasty and easy to prepare. I think they’re a fantastic alternative when fresh wild Alaskan salmon isn’t readily available.Print
Tasty and easy to make salmon patties!
- Prep Time: 20 minutes
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 4 patties
- Category: main meal
- Cuisine: American
- 2 tablespoons avocado oil, divided
- 1/4 onion, small diced
- 2 small carrots, small diced
- 2 (6 ounce) cans wild Alaskan salmon, drained
- 1 egg
- 1/4 cup bread crumbs (whole grain if you can find them)
- 1/4 cup flaxseed meal
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried parsley
- 1/4 cup shredded cheddar
- 1 tablespoon flour
- In a medium or large skillet, heat one tablespoon avocado oil over medium heat. Add onion and sauté for 3 minutes.
- Add carrot and sauté an additional 5-7 minutes. Remove from heat.
- In a medium bowl, mix together salmon, egg, bread crumbs, flaxseed meal, Worcestershire sauce, salt, pepper, parsley, and cheese. Add carrots and onions and mix well.
- Form into four patties and dust lightly with flour.
- Heat the remaining oil in your skillet. Add salmon patties and cook 4-5 minutes on each side, until lightly browned. Enjoy!
- Serving Size: 1 pattie
- Calories: 441
- Sugar: 3g
- Sodium: 599.7mg
- Fat: 21g
- Carbohydrates: 16.5g
- Protein: 48.7g
Keywords: salmon cakes
There’s much you can do with these versatile little salmon cakes. This time I served mine and Tim’s over a bed of greens and drizzled it with a mustard-balsamic vinaigrette. Last time I made these we ate them plain and they were equally delicious. Meghan has always liked salmon, so I just cut hers into little pieces, but you can dress it up in different ways if your kids aren’t too sure about fish. Try including their favorite sauce or I can also see adding a slice of cheese and some fixings and eating them like a burger. Enjoy your delicious source of omega 3s!
This Chili-Lime Baked Salmon is another great salmon recipe if you want an idea with fresh salmon.
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