Like crab cakes, made with canned salmon! Looks fancy, but using simple ingredients, this recipe is sure to impress. We love this dish as a protein-rich appetizer or main dish.
These flavorful (thanks, blackened seasoning) salmon cakes are great, especially for their macros and protein content! They are also easy and quick to mix up using a shelf-stable protein. Win-win!
SALMON CAKES
1 can salmon (8 oz, in water or oil)
1 egg
1 Tbsp chives or green onions, sliced thin
1 tsp blackened seasoning
2 tsp capers, diced
1 tsp mustard (any type)
1 Tbsp flour, ground flax, almond meal, or breadcrumbs
Optional: lemon wedges, to serve
AIOLI SAUCE
1/3 c mayo
1 Tbsp olive oil
1 tsp lemon juice
1 tsp mustard (dijon is my fav for this, but use any!)
1-2 cloves garlic, zested or minced
Water (to thin to desired consistency)
1/4 tsp blackened seasoning
Optional: herbs, truffles, hot sauce, etc... for additional flavor
- Mix all salmon cake ingredients together.
- Form into patties (I usually make 4, but follow your salmon-loving heart here). I usually make them about 3/4-1" thick.
- Heat a skillet over medium/medium-high heat. Add butter or another cooking oil, then cook salmon cakes. Cook for 5-6 minutes per side - kitchen thermometer should read 145 F in center of cakes when they are done, if you want to check it.
- While cakes are cooking, mix the aioli (if making).
- Serve with lemon wedges, aioli, green onions/chives.
