I love good crab cakes and this recipe is so much like them without the expense. It meets criteria for an easy, quick and yet inexpensive way to feed a family and packs a lot of flavor.
I will have to admit that it has been awhile since I have used canned salmon, but when I saw the recipe posted on Sara Cucina Belle I was compelled to try it. Sara writes a fantastic blog. I just love the way that she includes her children in cooking at home. What a great way for them to learn to cook and cook healthy! Check out her blog for other helpful information. She is on a spending diet giving out tremendous tips on budgeting your food dollar. Information that all of us can use. She has also adopted me from Dine and Dish to give me tips to build a better blog. Hopefully here soon, that is when school ends, I can implement more of them.
Okay so here is the recipe for some easy and flavorful Salmon Cakes. I have made them for the third time. Yes, they are that good.
Salmon Cakes ( adapted from Sara Cucina Bella)
- 1 15 ounce can of salmon, drained, flaked ( bones can be removed, but I mashed them with my fingers. They are very soft and will add extra calcium to the main dish)
- 2 large eggs beaten
- 2 cloves of minced garlic
- zest of one lemon
- 1/4 cup finely chopped red bell pepper
- 1 tsp black pepper
- sea salt
- 1 Tablespoon olive oil
Combine the salmon, eggs, garlic, lemon zest, red bell pepper, salt and pepper in a bowl. Stir well.
Heat the olive in a non stick skillet over medium heat.
Divide salmon into 4 equal parts and form into patties. Do this as gently as possible. If you handle too much the cakes will be too dense and dry. Don’t worry about them seeming to not hold together because the eggs when heated will do that job for you.
Cook for 4-5 minutes per side until cooked through and nicely browned.
This makes four generous servings.
Note: I made a nice remoulade sauce for the cakes and served with asparagus. With the leftovers the next day I heated and served over salad as Sarah did. Yummy!
Enjoy,
The Teacher Cooks
The Teacher Cooks 
Oh my goodness, this sounds so much like the recipe that I grew up with. We had them at least once a month and I actually prepared them for my children. Just proves that those old recipes are worth dragging out once in awhile!
These look lovely! My husband is allergic to shellfish so crab cakes are out in our house – but why haven; I made salmon cakes??? I’m going to have to make these soon! Yum!
i never knew you could cook with sea salt.
I learned that when dividing the salmon into equal parts you must do it gently so it does not become too dense or dry.
i learned that the salmon cakes were inexpensive and are good for left overs.
I learned that if you handle too much of the patties, your cakes will become dry and dense.
If you handle salmon too much it will become dense & dry.
I learned that if you handle salmon too much that it will dry out and to handle these ‘salmon cakes’ as least as possible.
I learned that if you handle the cakes too much, they will become dense and dry.
I never thought about adding lemon zest to salmon cakes.
I did not know that the more you handle the salmon that it will make it dense and dry
I learned that you can mush salmon bones with your finger.
i didn’t know that if you mess with the cakes too much that they will be too dense and dry.
I did not know that salmon cakes and crab cakes were similar.
I learned that you can cook this with sea salt and that if you handle it too much it will become dry.
i learned if you handle the salmon patties to much they will become dense and dry.
I learned that something so good as salmon cakes only takes a couple minutes
I learned that if you handle the salmon too much it will become dry.
I didn’t know that there was canned salmon
i learned that you can use canned salmon to make a simple meal.
I learned you can use extra flavorings, such as lemon zest, to increase the amount of flavor in the salmon.
If you handle them to much it will become dry and you also must use sea salt when preparing them.
I never knew that if you handle the salmon too much while making the patties, it will make it dense and dry.
i learned that when you divide the salmon you have to do it gently because if theyre handled too much they can become dense and dry.
this reminds me of my moms salmon cakes. its taste good when deep fried. i learned you use eggs to hold it together.
i didnt know that if you left the bones in they would add calcium to the dish.
My mom used to cooks this all the time when I was younger. I learned that if you handle the cakes too roughly they will become dense and dry.
I learned that you shouldn’t handle the patties to much or they will become dry; these salmon cakes look great.
i learned that you can make it a different way than from what i know and its a great exprience to try it soon.
i learned that in this recipe, if you handle it too much the cake will be too dense and dry
Wow. A cheap and super tasty recipe as a substitute for those pricey crab cakes i love!
i never knew you could put lemon zest and red bell peppers in salmon cakes
learned that salmon cakes can be made in just a few minutes
i learned that if you handle the patties to long they will become dense and dry
I learned that if you handle the salmon patties to much they will become dense and to dry!!!
Oh my goodness. I ate salmon cakes all the time growing up. I haven’t thought about this wonderful little patty until now. Brings back memories. Thanks
Can’t wait to try your salmon cakes. I have some salmon leftover from dinner last night. I’ll let you know how it goes. Thank you!
my mom makes these all the time for my dad.. but i didnt know that there was olive oil in them!
I learned that you can’t handle the patties to much or it will become dry
I learned that you use eggs in this for it to cook better.
i learned that if you handle them too much, they could become dense and dry and wont taste very good!