Easy Salmon Cakes

The next time you have extra cans of salmon, or leftover salmon from the night before, try making these Salmon Cakes. They’re an easy way to deliver a boost of omega-3s, a type of unsaturated fat that supports heart and brain health. This recipe is simple, utilizing many fridge and pantry staples you probably have on hand, which means an easy, nourishing dinner is never far away! We’ve got ideas on how to prepare and serve them, along with the recipe below!

How to Make Salmon Cakes

1. Finely Dice the Onion and Celery

Large chunks of onion and celery make it hard for the patties to stay together. A fine dice will make it easier for the ingredients to bind. To soften the flavor, we cook them together in a hot skillet with oil before mixing them with the other ingredients.

2. Flake the Salmon

We use the word ”flake” instead of “mix” for a reason. Whether you are using canned salmon or leftover salmon, you will want to gently stir it with a fork so some larger pieces of salmon remain. (It will continue to flake apart when you stir in the other ingredients.) This helps keep the texture from becoming too mushy.

3. Form the Patties

It's best to measure the patties using a ¼-cup measuring cup. Using a measuring cup will ensure that they’re all the same size and you don’t get stuck with any leftover salmon mixture. Once measured, shape them firmly into 8 (3-inch) rounds. Place the formed patties on a baking sheet lined with parchment paper to keep things clean and orderly. Set the tray by your stove to make it easy to move the patties to the hot skillet.

4. Cook the Patties

Use a nonstick or cast-iron skillet to cook the patties for best results. Make sure the oil is hot before adding the patties to the pan. Gently turn them over using a spatula. It’s best to cook them in two batches. The pan will continue to heat up as they cook, so you may have to turn down the heat if they start to darken more quickly during the second batch.

Best Toppings to Try

• Pickled red onions. For the perfect tangy topping with the tiniest bit of crunch, make a batch of these super-easy pickled red onions. Add a few or pile them high!
• Quick yogurt sauce. The recipe includes a link to our Creamy Dill Sauce, but if you don’t have the time, or the dill, consider making something simpler. Combine ¼ cup low-fat plain Greek yogurt with 1 tablespoon lemon juice and ¼ teaspoon dried dill or oregano. 
• Mustard. Topping these salmon cakes can be as simple as a drizzle of hot or Dijon mustard. Both provide a spicy, vinegary punch to cut through the rich salmon.
• Fresh herbs. If you have access to fresh herbs, consider using them for a super-fresh topping. Use one or several (fresh dill, parsley, tarragon and basil all work well), chop them fine and scatter across the patties.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• To prevent over-mixing the salmon, mix the egg and the mustard together in the bowl first. Add the onion, panko and pepper and then the flaked salmon.
• If you’re unsure if the patties are cooked, use an instant-read thermometer and insert into the thickest part of the patty. It should register 165°F. 
• Make the patties up to 1 day in advance. Place them on a parchment-lined baking sheet and cover with plastic wrap. 
• We recommend you don’t skip serving with the optional lemon wedges! A squeeze of lemon adds the perfect punch of acidity that pairs well with the salmon patties.

Nutrition Notes

• Salmon is a great source of protein as well as omega-3s—those good-for-your-heart fats. Salmon also provides vitamins and minerals, like vitamin B12, potassium and selenium. Salmon even gives you the antioxidant astaxanthin, known for its anti-inflammatory properties. While there are few natural food sources of vitamin D, choosing sockeye salmon will provide you with some of that too. When choosing canned salmon, look for wild-caught salmon packaged in BPA-free cans or pouches. To add fiber to this recipe, choose whole-wheat panko breadcrumbs.