Ok, I have to admit, sometimes…I don’t want to cook dinner. There, I said it. Even though I really love to cook and I spend a lot of time in my kitchen, sometimes I just want to do something else. But, I have 3 young boys who will want to eat every snack in the pantry if I don’t make something. There’s also my guilty conscience that rarely lets me skimp on a healthy dinner. With all that said, I like to keep a few simple ingredients on hand to make easy and healthy meals in a flash.
One of those ingredients is canned salmon to make these delicious salmon cakes! Block out any negative thoughts you may have about canned fish and hear me out. A friend introduced these beauties to me several years ago and they are truly fantastic. They’re made similarly to crab cakes, but you won’t bust your budget buying crabmeat. Best of all, they’re a serious timesaver. Of course, you can use fresh, cooked salmon, if you so desire. I’ve done this in the past when I only have a couple small portions of grilled or baked salmon left over, but not enough to feed everyone. Salmon cakes can even make your leftovers go the distance!
We’ve all heard that it’s important to eat fish regularly for good health. It’s especially important to eat oily or fatty fish such as salmon or tuna due to their high omega-3 fatty acid content. The most important of these fatty acids are DHA and EPA. Let’s review quickly why it’s important to consume omega-3s:
Heart Health1
Omega-3 fatty acids have been shown to help:
- Decrease triglycerides
- Lower blood pressure
- Reduce blood clotting
- Decrease risk of stroke and heart attack
Brain Health2
Omega-3s play a key role in brain health and development:
- EPA and DHA are important for fetal and infant brain development, as well as normal function throughout life
- May help improve depression
- May improve brain function and improve memory problems in Alzheimer’s and other cognitive issues
Pretty impressive, huh?! In addition to eating salmon and tuna, I also take a fish oil supplement most days. Here is one I like for my kiddos and here is another for adults.
Back to the salmon cakes. These are super easy to whip up in no time.
I try to avoid eating much starchy flour in my diet, so this recipe does not contain breadcrumbs like a traditional crab or other fish cake. I used almond flour, but you could substitute pulsed or quick-cooking oats. This recipe can also easily be halved or doubled. Serve these up with Creamy Dill Sauce (recipe included) and don’t expect too many leftovers!
In the market for a griddle? Try this one, it’s a classic! You can also use it to make your favorite pancakes or even our Lentil Cakes!
Need more salmon in your life? Check out our Baked Lemon and Garlic Salmon with Green Beans!
References:
- https://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/omega-3/art-20045614
- https://www.healthline.com/nutrition/omega-3-fish-oil-for-brain-health#section3
Salmon Cakes
Ingredients
- 1 lb cooked salmon canned or fresh (drain off water if using canned)
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp onion powder
- 1.5 tsp seasoned salt
- 1 tsp Worcestershire sauce
- 2 eggs beaten
- 1/2 cup almond flour or pulsed/quick-cooking oats
- 2-4 Tbsp butter or avocado oil for frying
- Creamy Dill Sauce
- 1/4 cup mayonnaise
- 2 Tbsp plain yogurt or sour cream
- 1 clove garlic pressed or finely minced
- 1 tsp dried dill
- salt/pepper to taste
Instructions
- Heat a griddle or high-sided skillet over medium-high heat. Flake salmon with a fork, add all ingredients, and stir until just combined. Place butter or oil on griddle (just in a thin layer over entire surface). Using a ¼ cup dry measuring cup, scoop out the salmon mixture and shape into patties with clean hands. Place onto hot griddle/skillet and flatten the top lightly. Depending on the size of your griddle/skillet, this may need to be done in batches. Allow to cook 6-8 minutes per side.
- To make the Creamy Dill Sauce, mix all ingredients well in a small bowl. Add salt and pepper to taste and drizzle over salmon cakes.