These delicious, easy to make salmon cakes can be made with ingredients found in your pantry. They make an herby, flavourful meal that is both healthy and simple to do!
Whether you are using fresh salmon or canned, these cakes make a wonderful nutritious meal. Salmon is good for you for so many reasons. It is rich in protein, vitamin D, and calcium. It is also full of healthy fats such as Omega-3s which contribute towards a healthy heart and body.
Over the years, I have tweaked my recipe to produce cakes that are moist and tender but don’t fall apart too easily. My husband and I make these often and never tire of them. They make a quick, yummy meal, whether they are served with a salad, potato wedges, or on a bun. Yup, I often use this recipe to make bigger salmon patties for salmon burgers. I highly recommend this! They are SO GOOD! The recipe, as listed below, makes about 4-5 larger patties for burgers.
Making Salmon Cakes is really simple and takes only 20 minutes from start to finish! To start, I crumble the salmon in a large bowl to break it apart. Then I add fresh parsley, onion, bell pepper, eggs, breadcrumbs, lemon zest, mayonnaise, mustard, salt and pepper. I mix it all together and then start forming it into small patties.
I then heat up a skillet and coat it with enough to oil to prevent sticking. Then I cook them over medium heat for a couple minutes on each side until they begin to turn a nice golden brown. I can only get about 4-5 patties in my pan so I cook them in two batches (hence the added cooking time in my recipe). If you have a large griddle, you could do them all at once too!
- 2 cups salmon cooked (or canned)
- 1/2 red pepper diced
- 1 green onions chopped
- 1 cup bread crumbs
- 2 large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons parsley minced
- 1 teaspoon mustard
- 2 tablespoons lemon zest
- 1 teaspoon salt
- 1/2 teaspoon pepper
- olive oil for frying
- Mix all ingredients in a large bowl. Form into patties. Fry on medium-low heat until nicely browned on both sides. You will likely need to fry them in batches. Serve with lemon slices.