Spicy Lemon Salmon Cakes

Salmon cakes are such a simple and satisfying protein option made with almost all pantry staples (read: great for when you haven’t been to the store in a while).

I think canned fish gets a bad reputation that is totally unjustified! Canned, wild-caught salmon contains the same anti-inflammatory omega-3 fatty acids as fresh or frozen wild salmon, but it’s pre-cooked and can be stored in your pantry for months.

Now, not all all canned fish is created equal— always purchase wild-caught canned fish products when possible. I also suggest purchasing fish in olive oil versus water, as the oil helps to “preserve” more of those heart-healthy omega-3 fats in the fish itself.

These cakes come together in under 30 minutes, and are delicious topped with my Dill-y Tartar Sauce and served with a big leafy green salad dressed with olive oil and vinegar.

Spicy Lemon Salmon Cakes

Yield: 6-8 cakes | Prep time:  10 min. | Cook time: 12 min. | Total time:  22 min.

INGREDIENTS

  • 2 cans wild-caught salmon, drained very well (I use Wild Planet brand)

  • ¼ white or yellow onion, diced very fine

  • 1 green onion, sliced very fine

  • ¼ teaspoon pink Himalayan salt

  • ¼ teaspoon black pepper

  • Juice of ½ lemon (about 1 tablespoon)

  • 1 teaspoon Old Bay Seasoning

  • 1 large egg

  • 1 clove garlic, minced (or 1 teaspoon pre-minced)

  • 1 tablespoon avocado mayonnaise (I use Primal Kitchen brand)

  • 1 teaspoon spicy mustard (I use Primal Kitchen brand)

  • ¼ teaspoon cayenne pepper (adjust heat as desired)

  • 1 heaping tablespoon tapioca flour/starch

INSTRUCTIONS

  1. Add all ingredients, except salmon, into a medium-sized bowl and stir to combine.

  2. Drain canned salmon and add it to the bowl, shredding and separating the salmon as you stir it with the other ingredients.

  3. Once combined, use a cookie scoop or tablespoon to make 6-8 cakes (2-3 tablespoons per cake).

  4. Heat avocado oil in a large skillet over medium heat. Add in half of the cakes and cook about 3 minutes per side.

  5. Once cooked, place cakes on a paper-towel-lined plate to absorb excess oil.

  6. Serve hot immediately, or let cool and store in the fridge for up to 3 days or in the freezer for up to 2 months— enjoy!

NOTES

  • Store leftovers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. To reheat, back in the oven at 400°F for 10 minutes.

  • If you don’t have time to pan-fry, feel free to bake the cakes in the oven at 400°F for 15-20 minutes, flipping halfway through the baking process. They will not be as caramelized/crispy, but still delicious, with a little easier clean-up.

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