Salmon Cakes 3 Ways – Lemon Herb, Asian Spice, and Cajun
A fast, easy, and healthy dinner
Servings: 4
Ingredients
Base Recipe
- 2 cans salmon (12 oz total)
- 2 eggs
- 3/4 cup panko breadcrumbs
- 1 t onion powder
- 1/2 t garlic powder
- 1 t salt
- 1/2 t pepper
- Oil for cooking
For Lemon Herb Salmon Cakes, add:
- 1 T lemon juice
- 1 t parsley
- 1/2 t dill
For Asian Spice Salmon Cakes, add:
- 2 t sriracha sauce
- 1/2 t ginger
For Cajun Salmon Cakes, add:
- 2 t cajun spice
- 1 t hot sauce (optional)
Lemon Herb Sauce
- 1/3 c sour cream or mayo or greek yogurt
- 1 t lemon juice
- 1/2 t parsley
- 1/4 t dill
- 1/2 t garlic powder
- pinch of salt
Asian Spice Sauce
- 1/3 c sour cream or mayo or greek yogurt
- 1 t sriracha sauce
- 1/2 t garlic powder
- pinch of salt
Cajun Sauce
- 1/3 c sour cream or mayo or greek yogurt
- 1 t cajun seasoning
- 1 t pickle juice
- 1 t mustard
- 1/2 t horseradish sauce
- 1/2 t paprika
- 1 t hot sauce (optional)
Instructions
Salmon Cakes
- Drain and flake the cans of salmon, and then combine all ingredients for salmon cakes- canned salmon, eggs, breadcrumbs, onion powder, garlic powder, salt and pepper. Add additional spices and seasonings of choice.
- Heat a pan with oil to medium high heat.
- Spoon salmon mixture into pan, forming 6 large patties.
- Cook for a few minutes on each side until browned and firm to the touch. Note- if the patty does not flip easily, give it a little more time to cook and it will release from the pan easily.
- Remove from the pan to a paper towel lined plate.
Sauce
- For the sauces, mix the sour cream (or mayo or Greek yogurt, or any combination of these) with the spices and seasonings. Store in an airtight container for several weeks.
Notes
If the salmon mixture seems dry, you can add 2 T or more of water. The mixture should not be too wet, but it should easily hold the shape of a patty.