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.
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. Perfect for a quick and satisfying seafood fix.
Busy weeknights? No energy to prepare heavy meals? Tired of chicken and beef? Try this salmon recipe next time. It’s easy to prepare, cooks fast, and tastes divine. Trust me; it’ll become your favorite easy weeknight dinner.
What I love the most about this recipe is how versatile it is. Since the salmon has a mild flavor in these patties, it pairs well with various dishes and sauces. Serve with a light green salad on the side. Add sweet potatoes, yellow bell peppers, or any other vegetables you like.
You can also make salmon burgers from it by topping them with lettuce, tomato, and a dollop of homemade tartar sauce inside a whole-grain bun. Roasted red pepper sauce will take this delicious meal to a new level.
What’s more? These pink salmon cakes are made using pantry staples that you can find at any grocery store. So, no extra hustle.
Let’s take a look at the ingredients you’ll need!
Ingredients for Easy Salmon Patties
Did you know avocado oil is a heart-friendly oil? Yes, it’s loaded with healthy fats. Plus, the smoke point is also pretty high. So, you can fry your cakes without worrying about a burnt crust. We’ll only use two tablespoons for this recipe. You might want to use olive oil, but I don’t recommend it. It’s more of a dressing oil.
1/4th of a small onion adds flavor and crunch to the patties. I like red onion because of its milder and sweeter flavor, but you can also use white onion. However, make sure you don’t over-sautee it, as the salmon cakes might end up tasting bitter.
Two small carrots add a hint of sweetness and nutrition to the patties. You can grate them or cut them into small cubes. They’ll also help you cover your daily values of Vitamin A.
We will use two cans of Alaskan salmon. Drain it fully to get rid of the extra water. Your other options are fresh wild-caught salmon, smoked salmon, or any fresh fillets. If you’re using fresh fillets, make sure you skin it and debone it. Skinless salmon is best for this recipe.
I usually go for Panko breadcrumbs as they make a nice and crunchy crust. But you can also use regular breadcrumbs or crushed crackers if that’s what you have in the pantry. 1/4 cup should work.
We need a binding agent to ensure the patties shape well. And for that, an egg works best. Also, it’ll give a nice and creamy texture to the salmon cakes.
1/4 cup of flaxseed meal adds a nutty flavor and helps the patties firm up. Plus, it’s packed with protein, minerals, and essential fatty acids. You can substitute it with wheat germ or ground oats if you like.
1 tbsp of Worcestershire sauce will further deepen the flavor of the salmon cakes. It tastes a bit like steak sauce, so a small amount of it adds smoky sweetness. Make sure it’s vegan if you’re avoiding animal-based products.
Salt and Pepper
1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper are all the spices you need to add a subtle flavor to your fish. But you can adjust according to taste.
I prefer using one teaspoon of dried parsley, but you can also use one tablespoon of freshly chopped parsley. The herbal freshness it adds is unbeatable.
We’ll use a good half cup of cheddar cheese for the melt-in-the-mouth texture. Cheddar cheese is a yummy source of calcium and vitamin D.
Our last ingredient is a tablespoon of flour. It’s a thickening agent that will help the patties form together. You can use any almond flour or any gluten-free flour you like. Or simply stick to all-purpose flour if you don’t have any dietary restrictions.
Additional and Optional Ingredients
If you want to tweak this recipe a little, don’t be afraid of using the following ingredients:
- Lemon juice or lemon zest
- Hot sauce
- Garlic powder
- Cayenne pepper
- Dijon mustard
- Chipotle mayo
- A mix of fresh herbs
Tips and Tricks
- If your fish cakes are turning golden brown too soon, lower the heat and cook more slowly.
- If your cakes are too dry, add a tablespoon of mayonnaise to the mix before forming into patties.
- Add more bread crumbs if your mixture is too runny to hold the shape.
- Use an ice cream scoop to form the cakes.
- Don’t have bread crumbs? No worries. Use mashed potato as the binding agent.
- Always cook your onion and carrots before adding them to the mix.
- Always allow your salmon cakes to chill in the fridge for 30 minutes before cooking. This will help them stay together better when cooking.
- For crispy salmon cakes, add a tablespoon of grated Parmesan cheese to the mix.
Other Cooking Methods
This is a great recipe to experiment with when it comes to different cooking methods. You can grill, bake, or fry the salmon cakes. Air fryer salmon cakes are delicious too. Just place your salmon patties in the fryer basket, and set the temperature to 350F for 10-15 minutes.
Note that the cooking time will be different for each method. The size of your cakes will make a difference too. The best to ensure your fish cakes cook perfectly is to keep an eye on them.
Frequently Asked Questions
Can I Use Fresh Salmon Only?
YES! Fresh salmon will work here if you have some or if you have leftover salmon. Canned salmon is really convenient, but fresh salmon is wonderful when you have it.
Are Salmon Cakes Keto Friendly?
If you want keto salmon patties, substitute panko bread crumbs with almond or coconut flour. Also, use a keto-friendly Worcestershire sauce. And there you have it – delicious salmon cakes that are perfect for your ketogenic diet.
Can I Double This Recipe?
Of course! If you follow the original recipe as it is, it’ll yield four patties. If you want to make 8, double the entire recipe.
How to Store These Healthy Salmon Cakes?
If you’re storing the salmon mixture (without frying), divide the mixture into equal sections and wrap each with plastic wrap. Keep the wrapped salmon cakes in an airtight container and store them in the fridge for up to 3 days. If you want to store them longer, freeze them and thaw them when ready to use.
Can I Make These Salmon Cakes Ahead of Time?
Yes, you can definitely make them ahead of time. Just fry them according to the instructions and store them in an airtight container for up to 3 days. Reheat them in a skillet on medium heat or in the oven at 375 degrees until they’re heated all the way through. Enjoy!
Next up on my list to try is these Salmon Burgers. YUM!Print
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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