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CANNED SALMON CAKES

This salmon cakes recipe uses canned salmon and is a great way to change up your protein source.  Having canned proteins in your pantry is a smart way to always be prepared for times when you are in a pinch and don’t have any fresh proteins.  It is also smart for adding variety so that you don’t get bored with your day-to-day usual’s, keeping you on track.  Canned salmon has an impressive list of health benefits, and is an affordable alternative to fresh salmon.  This salmon cake recipe does not use any mayonnaise or breading, keeping it light.  The cakes are a little more fragile than a traditional salmon cake since the binders are limited.  Just be careful when handling to help the patties keep their shape.

This is a great recipe to use for a grab-and-go breakfast throughout the week.  Each patty comes in at roughly 20 grams of protein (depending on brand of salmon used).  I like to cook mine then individually wrap each patty in aluminum foil and store in an airtight container or gallon size Ziploc bag.  Wrapping individually helps the patties hold their shape. What ways do you like to use canned salmon or canned tuna?  Comment below with how you put them to use!

Canned Salmon Cakes

Christine Willers
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, lunch
Servings 5 servings

Ingredients
  

  • 14.75 oz pink or red canned salmon drained
  • ¼ cup fine almond flour
  • 1 egg lightly beaten
  • ¼ cup diced red onion
  • ¾ tsp dried garlic
  • ¾ tsp Worcestershire sauce
  • 1 tbls capers
  • ½ tsp salt
  • ½ tsp fresh cracked black pepper
  • ¾ tsp Dijon mustard
  • ⅛ tsp red pepper flakes
  • 2 tsp extra virgin olive oil divided

Instructions
 

  • Using a fork gently fluff the salmon into small flakes in a medium sized bowl.
  • Add in the almond flour, egg, onion, garlic, Worcestershire sauce, capers, salt, pepper, mustard, and red pepper flakes. Mix gently until combined.
  • Form into 5 equally sized patties. Shaping the patties using a smaller diameter and thicker center may help the patties hold their shape better.
  • Heat medium skillet over medium/high heat. Add 1 tsp olive oil and heat until just smoking hot.
  • Gently add the salmon cakes and let sit to sear and cook halfway through, about 4-5 minutes. Flip over to sear the other side for an additional 3-4 minutes, adding the remaining oil to the pan. Be careful to not over handle the patties so they don’t fall apart. Flip only once and do not move around within the pan.
Keyword canned salmon cakes