Saucy Salmon Cakes
Salmon cakes with a savory, flaky texture, perfect for quick lunches or dinners. Flavored with onion and cracker crumbs, served with cream of chicken or cheese sauce.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease muffin tins.
- Mix salmon, beaten egg, chopped onion, cracker crumbs, salt, and pepper together to form a mixture.
- Spoon the mixture into the prepared muffin tins.
- Bake for 30 minutes.
- Serve with undiluted cream of chicken soup or cheese sauce.
Tips & Substitutions
To enhance the flavor of the salmon cakes, consider adding chopped fresh herbs like dill or parsley. If you don’t have cracker crumbs, crushed cornflakes or breadcrumbs can be good substitutes. For a spicier kick, add a splash of hot sauce or some diced jalapeños to the mixture. These cakes are versatile and can be enjoyed as a snack or part of a meal, similar to American recipes like Aunt Mary'S Tuna Melts.
Serving Suggestions
Serve the salmon cakes with a side of mixed greens or a light salad for a fresh contrast. They also pair beautifully with undiluted cream of chicken soup or cheese sauce, adding a rich flavor. For a more substantial meal, consider serving them alongside roasted vegetables or quinoa. These cakes can be a great addition to a seafood recipes spread.
Storage & Reheating
Store 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 for about 10-15 minutes until heated through. Alternatively, you can microwave them for about 1-2 minutes, but the oven method will keep them crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Saucy Salmon Cakes contains roughly 681 calories, with 12g protein, 128g carbohydrates, and 14g fat. It is an excellent source of calcium (34% of the Daily Value), iron (28% of the Daily Value), and protein (25% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 2233mg per serving (97% 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, fresh cooked salmon can be substituted for canned salmon. Just ensure it is flaked and cooked through. You may need to adjust the moisture content by adding a little more milk or egg if the mixture seems too dry.
How can I make these salmon cakes gluten-free?
To make gluten-free salmon cakes, simply use gluten-free cracker crumbs or breadcrumbs. Additionally, double-check that the cream of chicken soup is gluten-free or opt for a homemade version using gluten-free ingredients.
Can I freeze the salmon cakes?
Yes, you can freeze the uncooked salmon cake mixture in muffin tins. Once solid, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time, for a quick meal option.
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).