Salmon Cakes
Salmon cakes are a delectable dish that combines the rich, savory flavor of salmon with the comforting texture of bread. They are perfect for a quick weeknight meal or a casual gathering, appealing to seafood lovers and those seeking a satisfying bite.
Ingredients
Instructions
- Crumble bread and mix with salmon, egg, onion salt, Season-All, and flour.
- Heat cooking oil in a skillet until hot.
- Drop spoonfuls of the salmon mixture into the skillet and cook until golden brown.
Tips & Substitutions
For a lighter texture, consider using fresh bread that’s slightly stale. You can substitute the salmon with canned tuna for a different flavor. Adding fresh herbs like dill or parsley can elevate the taste. If you want a spicier kick, try incorporating a dash of cayenne pepper or some diced jalapeños. These cakes can also be made gluten-free by using gluten-free bread and flour.
Serving Suggestions
Serve salmon cakes with a dollop of tartar sauce or a squeeze of lemon for added flavor. They pair beautifully with a side salad or coleslaw for a refreshing contrast. Consider serving them alongside roasted vegetables or your favorite dipping sauce. For a complete meal, try them with a side of shrimp salad or add them to a hearty tuna salad for a satisfying lunch.
Storage & Reheating
Store 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 5 minutes on each side until warmed through and crispy. You can also reheat them in an oven at 350°F for 10-15 minutes, which helps maintain their crunchy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Cakes contains roughly 135 calories, with 2g protein, 24g carbohydrates, and 3g 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 salmon cakes?
Yes, you can freeze salmon cakes before or after cooking. To freeze uncooked cakes, place them on a baking sheet to firm up, then transfer them to a freezer bag. For cooked cakes, let them cool completely before freezing. When ready to eat, thaw overnight in the fridge and reheat as directed.
What can I use instead of bread?
If you want to avoid bread, you can use crushed crackers or cooked quinoa as a binder. For a grain-free option, consider using almond flour or finely grated vegetables like zucchini, which can add moisture and flavor while keeping the cakes together.
How do I know when the salmon cakes are done?
The salmon cakes are done when they are golden brown on the outside and heated through on the inside. You can check this by inserting a food thermometer; they should reach an internal temperature of 145°F. The texture should be firm yet moist.
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).