These easy salmon cakes have made it onto my menu THREE times in the past month. Maybe because they are so dang simple to throw together, or because I’m trying to get in more omega-3 fatty acids, or just because they are just that yummy!
Have I mentioned before that it is impossible to find good seafood in Missouri? It’s depressingly difficult. I loooooove good seafood. Especially during the spring and summertime. I’ve had a mean craving for crab cakes lately. You know, the really good kind with fresh jumbo lump crab meat and lots of herbs. In an attempt to somewhat satisfy the craving, I remembered a dish I loved for my mom to make
In an attempt to somewhat satisfy the craving, I remembered a dish I loved for my mom to make as a kid – salmon patties. I hate the word “patty” and “patties,” so I’m calling these that I made for the blog “cakes.” Now, in no way am I saying that these compare to the goodness that is fresh lump crab cakes. But they are super yummy in their own way, and they did satisfy my seafood craving, so here’s to salmon cakes for coming in clutch!
I’m going to give a big shout out now to Trader Joes for carrying wild caught canned salmon that has already been deboned and had all the skin removed. This is a big deal, friends, because that’s the only place I have been able to find canned salmon that way. Everywhere else sells it with the skin on and the bones in. Which makes for a little more work in the prep situation but – let’s be real – it’s still an easy recipe. You could certainly use leftover grilled/roasted/broiled salmon in place of canned salmon too, if you are lucky enough to have some!
I glammed things up a bit when I last served these easy salmon cakes and made my Shaved Asparagus Salad with Sweet Peas and Lemon Vinaigrette to go with them. It was such an elegant looking meal – but it came together really quickly! I told Ryan it felt like we were eating at a spa, with the white plates and all.
- 2 tablespoons olive oil mayonnaise
- 1 teaspoons dijon mustard
- ½ teaspoon worcestershire sauce
- 1 tablespoon fresh lemon juice
- Louisiana Hot Sauce to taste (I use a tablespoon)
- 3 (6 ounce cans) wild-caught salmon, drained and picked free of any skin or bones
- 1 large egg
- 1/3 cup olive oil mayonnaise
- 2 teaspoons dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- 1 tablespoon Louisiana Hot Sauce
- ½ teaspoon pepper
- ¼ teaspoon salt
- ¾ cup Panko bread crumbs , unseasoned
- Optional: 1 tablespoons fresh dill
- Optional: 2 tablespoons finely chopped scallions
- Olive oil for pan frying
Combine all ingredients in a small bowl with a whisk. Cover and refrigerate up to 3 days until ready to serve alongside the salmon cakes.
Preheat your oven to 180 degrees F. Place a baking sheet on a rack in the center of the oven.
In a medium bowl, combine all the ingredients for the salmon cakes (through the chopped scallions, if using). Use a fork or your hands to thoroughly incorporate the ingredients. Shape into cakes that are about ½’’ thick and 3’’ in diameter.
Place a large skillet or cast iron pan over medium heat. Add a generous drizzle of olive oil. Use a spatula to transfer the cakes into the pan. Cook for 3 minutes on each side. Transfer the cakes to the baking sheet in the oven to keep warm until you have cooked all of the cakes. Add olive oil to the pan as needed. Serve the cakes warm with hot sauce aoli on the side.
Did you make these easy salmon cakes? If so, I’d love to hear how they turned out for you! Leave a comment below or tag a photo of your dish on Instagram or Twitter with @SweetCayenne5.0