How to Make Quick & Easy Salmon Cakes

Looking for a quick weeknight dinner? I am sure you have all 3 ingredients in your kitchen already to make these delicious, quick & easy salmon cakes.

Have you ever tried making salmon cakes?

Sometimes, I have great ideas for what to cook. And sometimes, I feel like making something elaborate.

But every now and then, I have no inspiration. I probably didn’t have time to shop for ingredients. And I need a dinner quick.

This is where my quick & easy salmon cakes are my savior. I can make them with everyday ingredients that I usually have on hand. They come together so quickly. And they’re easy to adjust for the number of mouths you’re feeding.

And who doesn’t love the delicious brown crust on these salmon cakes? You can totally dress them up or down with whatever sides you have. Or simply serve them with a nice, big salad.

Today, I served them with some steamed Brussel sprouts, roasted artichoke hearts, and homemade sauerkraut.

Since you’ll be using canned salmon, this recipe is also very inexpensive. That’s a real winner in my book!

The 3 basic ingredients for the salmon cakes

canned salmon – there are different types out there, I like the sockeye salmon for its color but any kind will work here. It’s so easy to have a few cans in your pantry for those times when you’re lacking inspiration and time – like me 😉

eggs – these keep the salmon cakes in shape; I try to get pasture-raised organic eggs whenever possible

bread crumbs – they make the salmon cakes a bit more fluffy and less dense; it’s super simple to make bread crumbs at home from stale, dry bread but if you’re on a gluten-free diet, you can also use almond flour here

How to make the salmon cakes

I love when things are simple. This recipe is one of them.

Just open the can (or cans) of salmon. Dump into medium-sized bowl. Add the egg(s). Add the breadcrumbs. You’re basically done.

This would be a fine recipe. However, I like to add some salt and pepper (check if your canned salmon has salt added or not), and some parsley. That could be dried or chopped fresh. It just add a bit of color.

Next, you mash everything with your hands – how sensual … – or a fork. Form evenly thick patties.

Heat some oil in a pan. I like avocado oil for its high smoke point and health benefits. Also, I love using a cast-iron skillet for this. If you’re using that, just make sure to preheat the skillet and then the oil before adding the cakes.

Let them sit in there for a few minutes. It helps brown the crust but in the cast iron skillet, it also ensures that they’re not sticking. After those few minutes, turn the salmon cakes and fry on the other side until golden brown.

That’s it! See how quick and easy they are?

You can keep them warm – the cast iron skillet will keep the heat for a while.

In the meantime, you can make your sides. That could be a salad for a light summer supper. Or you could steam some veggies in your steamer basket.

These quick & easy salmon cakes work well with potatoes, pasta, or rice. I just love recipes that are that versatile.

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Cast iron skillet: https://amzn.to/3c6KUou

Spatula: https://www.ikea.com/us/en/p/koncis-angled-turner-stainless-steel-60225959/

Similar spatula: https://amzn.to/3fCSsRZ

Avocado oil: https://amzn.to/3fRCbY0

Canned sockeye salmon: https://amzn.to/2SKP8Lk

This post contains affiliate links, which means I make a small commission at no extra cost to you.

I would love to hear in the comments below if you have tried to make them.

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