This salmon cakes recipe is perfect when you need to get dinner on the table in a hurry. It’s a great example of the power of the pantry containing just a few common ingredients including canned salmon, a decades old American staple. Canned salmon comes in two varieties - sockeye or red salmon, and chum or pink salmon. I used pink salmon, which is less expensive and milder in taste, in this batch of salmon cakes. My family gobbles up these quick and easy, deliciously simple salmon cakes every time I make them. You can serve them as a main course with lemon wedges, tasty tartar sauce, peas and mashed potatoes or as salmon cakes sandwiches on buns or toasted english muffins. These salmon cakes also would make a satisfying main course salad served on a bed of greens.
Salmon Cakes Recipe
2(14 oz) canssalmon, drained with skin and bones removed
1. In a large bowl, mix together all the ingredients except the olive oil until well combined. Form the mixture into 6 large or 12 small patties.
2. In a large nonstick skillet, heat the olive oil over medium heat. Cook the patties for 3-5 minutes on each side until they are lightly browned and heated through. Remove from the pan and serve immediately.
Salmon Cakes Recipe Variation:
Add 1/2 cup water chestnuts (finely chopped) to the mixture for a crunchy addition to your salmon cakes.