Quick Fix Salmon Cakes
Salmon cakes with bold Old Bay seasoning offer a delicious, easy-to-make seafood appetizer or main dish. Crispy on the outside and tender inside, they are perfect for seafood lovers and quick weeknight dinners, served with lemon wedges for a fresh, zesty finish.
Ingredients
Instructions
- Mix the Old Bay salmon seasoning mix according to the package directions.
- In a bowl, combine the seasoned salmon with mayonnaise.
- Form the mixture into medium-sized patties.
- Heat the cooking oil in a skillet over medium heat.
- Cook the salmon patties until golden brown on both sides.
- Serve with lemon wedges.
Tips & Substitutions
For a gluten-free option, ensure the Old Bay seasoning mix is gluten-free. You can substitute the mayonnaise with Greek yogurt for a lighter version. If you like a bit of heat, consider adding some diced jalapeños or a dash of hot sauce to the mixture. These salmon cakes can also be made with canned tuna instead of salmon for a different flavor profile.
Serving Suggestions
Serve the salmon cakes with a side of tartar sauce or a squeeze of fresh lemon juice for added flavor. They pair beautifully with a light salad, such as Seaside Salad, or can be served alongside chow mein salad for a complete meal. These cakes also make a great appetizer or snack for gatherings.
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 skillet over medium heat for about 3-4 minutes on each side until warmed through and crispy again, or you can microwave them for a quicker option, though they may lose some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Fix Salmon Cakes contains roughly 462 calories, with 1g protein, 5g carbohydrates, and 50g fat.
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 freeze the salmon cakes?
Yes, you can freeze uncooked salmon cakes. Place them on a baking sheet until firm, then transfer to a freezer-safe bag or container. When ready to cook, thaw in the refrigerator and pan-fry as directed. Cooked cakes can also be frozen, but they may lose some texture upon reheating.
What type of canned salmon should I use?
You can use either pink or sockeye salmon, but ensure it’s packed in water or oil for the best flavor. If using skinless and boneless salmon, you might miss out on some depth of flavor, so consider using regular canned salmon for a more traditional taste.
How can I make these cakes spicier?
To add some heat to your salmon cakes, mix in chopped jalapeños, crushed red pepper flakes, or a few dashes of your favorite hot sauce into the salmon mixture. Adjust the amount according to your heat preference for a customized flavor.
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).