Fluffy Salmon Cakes
Fluffy salmon cakes offer a savory, tender bite with rich salmon flavor and creamy mashed potatoes, perfect for a quick, satisfying meal suitable for casual or special occasions.
Ingredients
Instructions
- Drain and flake the canned salmon.
- Mix the flaked salmon with mashed potatoes.
- Beat in eggs, salt, pepper, and melted butter until well combined.
- Shape the mixture into cakes or rolls.
- Fry the cakes in deep, hot fat until golden brown and heated through.
- Serve hot.
Tips & Substitutions
For a lighter texture, consider using leftover mashed potatoes instead of freshly made ones. You can substitute canned tuna for salmon if preferred, or add chopped fresh herbs like dill or parsley for extra flavor. To enhance the cakes, try adding a dash of hot sauce or Worcestershire sauce. Ensure the oil is hot enough before frying to achieve that perfect golden brown crust.
Serving Suggestions
These fluffy salmon cakes are delicious on their own but pair perfectly with a fresh green salad or a side of coleslaw. Consider serving with a dollop of tartar sauce or a squeeze of lemon for added brightness. They also make a great addition to a seafood platter alongside dishes like Tuna Noodle Pie or Shrimp And Scallops In White Sauce.
Storage & Reheating
Store any leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through, or pan-fry them briefly in a little oil to restore their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Fluffy Salmon Cakes contains roughly 648 calories, with 13g protein, 88g carbohydrates, and 28g fat. It is an excellent source of vitamin C (143% of the Daily Value), potassium (50% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1816mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use cooked and flaked fresh salmon in place of canned salmon. Just ensure that it is fully cooked before mixing with the other ingredients. Fresh salmon will give a different flavor and texture, but it will still work beautifully in this recipe.
How can I make these cakes gluten-free?
To make these salmon cakes gluten-free, simply replace any breadcrumbs (if used) with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure that all other ingredients, including the mashed potatoes, are certified gluten-free to avoid cross-contamination.
What can I serve with salmon cakes?
Salmon cakes are versatile and can be served with a variety of sides. Consider pairing them with roasted vegetables, a side of rice, or a fresh salad. They also go well with sauces like tartar sauce or aioli, making them a fantastic option for a light lunch or dinner.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).