Main Dishes,  Recipes

Salmon Cakes

Typically when making salmon we keep it pretty simple with just baking the salmon and get creative with the sides. I decided to add some variety into dinner the other night and came up with these salmon cakes. Some salmon cake recipes use canned salmon, but substitute that at your own risk. I used fresh salmon, which was a little bit of additional work, but I think it was totally worth it. The salmon cakes are crispy while still having that delicious salmon flavor.

Image of salmon cakes over a bed of mixed greens

You’ll need the below ingredients:

  • 1 lb. of fresh salmon
  • 1/4 cup of crushed almond crackers (I used Simple Mills)
  • 1/2 cup of rice crumbs
    • Can substitute bread crumbs
  • 1 egg
  • 1 tbsp. of oregano
  • 1 tsp. of ground pepper
  • 1/2 of a lemon

Begin with 1 lb. of fresh salmon and remove the skin if it is on the fillet. Line a baking pan with aluminum foil and place the salmon on the baking pan. Preheat the oven to 350 degrees and cook the salmon for about 5 minutes. The salmon will only be about half cooked here when you take it out of the oven after 5 minutes. This just helps to make the salmon a little tender to be able to mix everything well and form them into salmon cakes. They will get placed back in the oven to fully cook a little later.

Place the half cooked salmon into a medium size mixing bowl. Add in 1/4 cup of crushed almond crackers and 1/2 cup of rice crumbs. Be sure to crush the almond crackers well. Feel free to substitute almond crackers for another plain cracker. The rice crumbs could be substituted for bread crumbs if desired. Mix the salmon, almond crackers, and rice crumbs in the bowl using a whisk. Crack 1 egg into the mixing bowl and mix all the ingredients together.

Add into the mixing bowl 1 tbsp. of oregano and 1 tsp. of ground pepper. Mix everything in the bowl together. Squeeze 1/2 of a lemon into the salmon mixture and stir.

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and coat with avocado oil. You can use an alternative oil to coat the pan if you prefer. Scope the salmon mixture into 1/4 cup measuring cup to form the salmon cakes. Place each salmon cake onto the baking sheet and press it down slightly to the desired thickness. Repeat this for all the salmon cakes. The recipe should yield for approximately 4-6 salmon cakes.

Place the baking sheet into the oven and allow the salmon cakes to fully cook for about 30 minutes. Once they appear to be done I recommend placing them on broil for about 2-5 minutes to get them a little extra crispy. Be sure to keep a close eye on them if you place them on broil, so they don’t get overdone though.

Once the salmon cakes are done cooking they can be served several different ways. They can be served on top of a salad, on bread/bun as a sandwich, on top of rice for a rice bowl, or just on top of a bed of greens with some sides. See below how I served it on a bed of greens with a side of roasted sweet potatoes and green beans.

Image of salmon cakes over a bed of mixed greens

Salmon Cakes

Delicious salmon cakes made with fresh salmon to add a different twist to your classic salmon dinner.
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course

Ingredients
  

  • 1 lb fresh salmon
  • 1/4 cup crushed almond crackers I used Simple Miles
  • 1/2 cup rice crumbs Can substitute bread crumbs if desired
  • 1 egg
  • 1 tbsp oregano
  • 1 tsp ground pepper
  • 1/2 lemon

Instructions
 

  • Remove the skin from the salmon if it is on the fillet. Line a baking pan with aluminum foil and place the salmon on the baking pan.
  • Preheat the oven to 350 degrees and cook the salmon for about 5 minutes. The salmon should only be about half cooked.
  • Place the half cooked salmon into a medium size mixing bowl. Add in 1/4 cup of crushed almond crackers and 1/2 cup of rice crumbs. Mix the salmon, almond crackers, and rice crumbs in the bowl using a whisk.
  • Crack an egg into the mixing bowl and mix all the ingredients together. Also add in 1 tbsp. of oregano and 1 tsp. of ground pepper. Mix everything in the bowl together.
  • Squeeze 1/2 a lemon into the salmon mixture and stir.
  • Preheat the oven to 350 degrees.
  • Line a baking sheet with aluminum foil and coat with avocado oil. Scope the salmon mixture into 1/4 cup measuring cup to form the salmon cakes.
  • Place each salmon cake onto the baking sheet and press it down slightly to the desired thickness. Repeat this for all the salmon cakes.
  • Place the baking sheet into the oven and allow the salmon cakes to fully cook for about 30 minutes.
  • Once they are done cooking remove from the oven and enjoy.
Keyword salmon, salmon cakes, seafood dinner

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