Easy Salmon Cakes
I love fresh fish in the summer. I’m actually surprised it took me this long to get creative with my salmon! These Easy Salmon Cakes are such a fun, delicious and different way to prepare it.
The idea for these came after I made something similar for my 9 month old. I’ve been having so much fun making and introducing new foods to her, that I almost forgot that I can turn my usual foods into new meals for myself too. Whoops!
These Easy Salmon Cakes give you all the deliciousness of fresh salmon, but with added flavors too, like fragrant onion, fresh parsley and ground mustard.
I like to sauté the veggies lightly before adding them to the mix. Technically, you could save time by skipping this step and they’d still get nice and soft from cooking. But, I find that sautéing them first gives that almost caramelized sweetness that we definitely want.
The other thing you’ll notice is that these salmon cakes are cooked on the stove and then finished in the oven. Again, you could probably get away with either or. My husband has a bad habit of asking me approximately 9859384 times if something is cooked, so I’ve gotten used to making 1000% sure things are cooked to avoid his questioning. And I dk, I just like the idea of finishing these in the oven!
By cooking them on the stove, you get that nice, crispy golden exterior. If you want though, feel free to let them finish cooking on the stove too. But honestly, because this whole recipe is so fast anyway, I don’t think it’s much of a hassle to use both!
I love these over a salad, or eaten like a burger and paired with a bun and some fries. They’re a really refreshing and satiating option for lunch or dinner.
And make sure to add a sauce too! We all know that meals without condiments are just not as fun.
Vegetables
I actually wanted to use chopped bell peppers in here too, but was out and liked them enough without to skip them. If you have some on hand, chopped red bell pepper would add a delicious sweetness!
Salmon
When I can, I usually look for wild Alaskan salmon for sustainability purposes. But, find what you can and prefer - salmon can get expensive, and there’s no need to break the bank.
Everything else you need to know!
Oil: Swap olive oil for avocado oil or butter - your preference!
Eggs: I didn’t try it, but flax eggs should work here if that’s your preference.
Breadcrumbs: Swap these for the flour of your choice or oats. Anything will work!
Did you try this recipe?
I hope you love these Salmon Cakes! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!
Easy Salmon Cakes
Ingredients
- 1/2 small onion
- 3 stalks celery
- 3 tablespoons olive oil, divided
- 12 oz. fresh salmon filet
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon ground mustard
- Salt
- Pepper
Instructions
- Preheat oven to 425 F. Grease a baking sheet.
- Finely chop onion and celery. Add 1 tablespoon of olive oil to a pan over medium heat. Add chopped onion and celery and cook until soft and fragrant, about 3-5 minutes. Add to a large bowl and set aside.
- Roughly chop salmon filets. Add chopped salmon to the bowl with onion and celery and add in beaten eggs, breadcrumbs, parsley, mustard, salt and pepper. Mix well to combine.
- Using your hands, form mixture into 4-5 round patties, firmly packing them together.
- Add remaining olive oil to a pan over medium heat. Add the salmon cakes and cook for about 2-3 minutes on each side, until golden and crispy.
- Transfer salmon cakes to the baking sheet and finish cooking in the oven for 5-7 minutes, or until an internal temperature of 145 F is reached.
Check out more salmon recipes to make this week!
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NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate