These salmon cakes are a great way to convince picky eaters that salmon is delish, and an awesome way use up leftover cooked salmon!
I’m a huge fan of salmon, both for its delicious flavor and health benefits, so I’m always looking for ways to do something creative and keep it from getting monotonous. Everyone in my family, with the exception of my dad hates salmon, so I didn’t grow up eating it. Me on the other hand, I’ve loved salmon since my first taste as a young adult. I can definitely thank my dad for having an adventurous palate. He’s always encouraged me to try new things, because you’ll never know if you like something otherwise!
These salmon cakes are a great way to use up leftover cooked salmon or even canned salmon. The key is to make sure you’re using cooked, and not fresh salmon. Just flake up the cooked salmon, mix with some bright veggies, fresh herbs and spices, and you’re well on your way to a delicious meal. These salmon cakes are bursting with salmon flavor, and aren’t packed with fillers like some other recipes. It’s important to refrigerate them before cooking, as it allows the flavors to combine, and the breadcrumbs to do their magical binding thing so that they don’t fall apart when cooking.
I make a tangy, creamy mustard sauce to go along with these is bursting with fresh flavor, and compliments the salmon perfectly. Salmon cakes are perfect for quick weeknight meals, just freeze the salmon patties on a parchment lined baking sheet, then pop into a freezer bag. When you’re ready to make them, just saute or bake them for a scrumptious seafood dinner.
These reheat wonderfully for lunch the next day, and are perfect with a side salad and some yellow rice, or you can even pop these salmon cakes into a sandwich, crabcake style. I’ve even made these intoa salmon eggs benedict by swapping out the English muffins and placing poached eggs on top of the crispy salmon cakes. Can you say, DELISH!?
Salmon Cakes with Creamy Mustard Sauce
- 1 pound cooked salmon flaked
- 1/2 cup finely diced red onion
- 1/2 cup finely diced celery
- 3/4 cup finely diced red bell pepper
- 1/4 cup fresh parsley minced
- 1/2 teaspoon hot sauce Recommended: Tobasco
- 1 teaspoon Worcestershire sauce
- 1 tablespoon seafood seasoning Recommended: Old Bay Reduced Sodium
- 3/4 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 4 teaspoons Dijon mustard
- zest of 1 lemon
- 2 eggs
- Canola oil for sauteeing
Creamy Mustard Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp Dijon mustard
- 2 tbsp fresh chives minced
- 1/4 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1 teaspoon hot sauce
For the Creamy Mustard Sauce
Combine all the ingredients, and stir to combine.
Chill for 30 minutes to allow the flavors to blend.
For the Salmon Cakes
Heat a small frying pan on medium heat, then add 2 teaspoons canola oil.
Saute the chopped onion, celery and red bell pepper over medium heat, until the veggies are soft but not browned.
Remove the cooked veggies from the heat and cool to room temperature.
Combine the salmon, cooked veggies, parsley, hot sauce, Worcestershire sauce, seafood seasoning, panko breadcrumbs, mayonnaise, mustard, lemon zest and eggs.
Use a standard ice cream scoop to portion the mixture into 12 equal sized salmon cakes. Use your hands to form these into patties, like you would do when making hamburgers.
Chill the uncooked salmon cakes in the fridge for 15-20 minutes, so they firm up (or freeze them for later use).
Heat 2 tablespoons of canola oil in a frying pan over medium heat.
In batches, saute the salmon cakes for 3-4 minutes per side, or until golden brown on both sides.
Serve with the creamy mustard dipping sauce.