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Salmon Cakes are a fast and easy mid week meal which everyone seems to love. It’s a great way to use up any leftover mashed potato and each Salmon cake is pretty much a full meal for picky little ones.
More Seafood Dinner Recipes:
Mini Salmon Cakes
If I am making these salmon cakes for Appetizers or for school lunches, I shape them a little smaller so that I get around 16 small patties. The lunchbox version goes like this: Each child gets four salmon cakes in their lunchbox with a fresh wedge of lemon. In my opinion, they taste even better served cold.
Can you Substitute Canned Salmon for Fresh Salmon?
Yes! You can most definitely use fresh salmon in this recipe. Fresh salmon is expensive where I am, so this is my version of a budget salmon dish. I used canned salmon to keep within my grocery budget, but if you have fresh salmon, that works well too. You will need about 1/2 pound of cooked fresh salmon (about 1 cup of prepped and cooked salmon).
How to Cook Fresh Salmon for this Recipe
Keep it simple by oven baking your Salmon with a little olive oil, salt and pepper.
- Preheat your oven to 350’F / 180’C.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and season with salt and pepper.
- Bake for 15 minutes, until just cooked. Then remove from the oven, cover and refrigerate until cold.
- Remove the skin, flake and debone your salmon fillet and substitute for the canned salmon in this recipe.
How to Serve your Salmon Cakes for Dinner
You can serve up you Salmon cakes in a couple of ways:
- With a Salad, fresh lemon and a side or Tartar Sauce (I love this recipe from IFoodReal)
- Serve hot with mashed potato, freshly steamed veggies and a simple white parsley sauce.
- Fast food kind of dinner with a side of Oven Baked fries and fresh lemon wedges (my kids favorite)
Clean Eating Salmon Cakes
Clean Eating Salmon Cakes
Salmon Cakes are a fast and easy mid week meal which everyone seems to love. It's a great way to use up any leftover mashed potato and each Salmon cake is pretty much a full meal for picky little ones.
- 2 tablespoons olive oil
- 1/2 cup mashed potato you can use leftover of simply mash a boiled potato
- 3 6-ounce cans salmon drained and flaked. Check for and remove any bones. (You will need around one cup of salmon if you are using fresh salmon)
- 1 cup frozen corn thawed
- 1 egg lightly beaten
- 1 teaspoon finely grated lemon zest
- ½ cup breadcrumbs READ RECIPE - Step 2 uses HALF the breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Tablespoon finely chopped fresh parsley
- Preheat the oven to 350 degrees F / 180'C
- Mix the salmon, corn, egg, 1/2 the breadcrumbs, parsley, lemon zest and salt and pepper in a bowl.
- Form eight 3/4-inch-thick patties and freeze them for around 5 minutes until just firm.
- Put the remaining 1/4 cup of breadcrumbs on a plate. Press the salmon cakes in the breadcrumbs to coat both sides.
- Heat the olive oil in a large ovenproof skillet over medium-high heat.
- Add the salmon cakes (cook 4 at a time if they don't all fit in the pan) and cook until golden brown, 3 to 4 minutes per side.
- Transfer the salmon cakes to the oven and bake until for another 6 - 8 minutes to finish off cooking.
- Serve with a salad, fresh lemon and a side or tartar sauce.