Salmon cakes (salmon patties) are a great example of the power of the well-stocked pantry in helping to make getting dinner on the table quick and easy.
Containing just a few common ingredients, including canned salmon, a decades old American staple, this is one of my favorite canned salmon recipes.
Canned salmon comes in two varieties – sockeye or red salmon, and chum or pink salmon.
I used pink salmon, which is less expensive and milder tasting, in this salmon cakes recipe.
My family gobbles up these quick and easy, deliciously simple salmon patties every time I make them.
You can serve them as a main course with lemon wedges, tasty tartar sauce, peas, and mashed potatoes or as salmon cakes sandwiches, on buns or toasted english muffins.
These salmon cakes also would make a satisfying main course salad served on a bed of greens with your favorite dressing.
Salmon Cakes Recipe
Easy Salmon Cakes
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield:6 servings
Ingredients
2 (14 oz) cans salmon, drained with skin and bones removed
1 1/4 cups bread crumbs
4 scallions, chopped
1/4 cup mayonnaise
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1 teaspoon dried dill weed (or 1-2 tablespoons chopped fresh)
1 teaspoon Old Bay seasoning (optional)
1-2 tablespoons olive oil
Recipe Preparation
In a large bowl, mix together all the ingredients except the olive oil until well combined. Form the mixture into 6 large or 12 small salmon patties.
In a large nonstick skillet, heat the olive oil over medium heat. Cook the salmon patties for 3-5 minutes on each side until they are lightly browned and heated through. Remove from the pan and serve immediately.
Salmon Cakes Recipe Variation:
- Add 1/2 cup water chestnuts (finely chopped) to the mixture for a crunchy addition to your salmon cakes.
Do you have any easy tasty recipes to share?
