Making Salmon Cakes

salmon cakesWhen we go to a seafood restaurant, I either order salmon, salmon cakes or crab cakes.  Now these items are so easy to make at home, but I hardly make the cakes, I do cook salmon since its very healthy for you.  My husband doesn’t like salmon, but loves the salmon cakes.  So instead of paying a fortune for only 2 little cakes I have been making them at home. They are a good source of protein and nutrients.  You can store salmon in cans and rotate as you use them.  We can get them on sale pretty reasonable so now we can enjoy them anytime and the brand that I buy is from the United States. The price on fresh fish is getting so expense and you never have to worry about refrigeration with the canned.

The following recipe is the one I use and it stays moist if there are leftovers.

Salmon Cakes

      • 1 can 14 oz salmon (drained and flaked)
      • 1 tbsp of hot or regular mustard
      • 2 eggs
      • 1-cup panko (bread crumbs)
      • 2 tsp of fresh lemon juice
      • 3-4 fresh green onions with green tops chopped small
      • 11/2 tsp of soy sauce
      • 1/8 tsp paprika
      • 1 tsp of lemon pepper or to taste

Preheat your oven to 375 degrees.  Drain and flake the salmon in a large bowl (there are usually small round backbones that need to be removed from the salmon).  Mix all of the following ingredients, mustard, eggs, panko, lemon juice, green onions, soy sauce and lemon pepper.

Form the ingredients into patties and place on a non-stick spray coated pan and bake for 15 minutes, turning them once so they can be crispy but not dry.  If you leave them to long they will dry out fast.  You want them moist and fluffy.  You may also sauté the fish patties in a little butter if you prefer.

Depending on what size you prefer your cakes this can will make eight small cakes, six medium or 4 large cakes.

Suggestions; If you want to stretch the meal for a bigger family or are not fond of too much fish taste, try mixing in some leftover mash potatoes.  You will have to experiment and see how you like them.  Happy cooking

Preparedness Mom

She is right I like the cakes but not fresh salmon.  Personally, I think that this can be a good way to cook any canned fish you have in your storage.  We have been fairly successful at finding canned with a good shelf life for our storage, so far we have not had any cans go bad.

It is a good high protein prep.



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2 Responses to Making Salmon Cakes

  1. Sarah says:

    Just wanted to chime in with a thumbs-up for salmon cakes. I just made some of these a couple weeks ago using a very similar recipe (my recipe omitted soy sauce and mustard, used lemon pepper seasoning for the tartness) only with frozen salmon… these were delicious. I definitely think canned salmon would work much better for these, texture-wise, than the frozen did, the bigger flakes made it harder to keep the cakes together. Definitely going to make them again.

  2. Jen says:

    We love salmon cakes in our home! I make a homemade dill dipping sauce that goes well with them. I wanted to say that you don’t have to pull the bones out of canned salmon. It may sound yucky, but as you mix the cakes those small bones mix right in, and you won’t even know they’re there when the cakes are done. Plus, they’re highly nutritious and full of calcium. I always leave them in.

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