Quick & Easy Salmon Cakes
Quick and Easy Salmon Cakes use leftover salmon, creating a whole new meal that is deliciously simple with just a few ingredients!
Quick and easy salmon cakes are one of my favorite ways to use leftovers. If you’ve been over to Sweetpea in the past ten years, you’ll know I do not like leftovers. I cannot handle eating the same thing twice in a week.
So, creating recipes using leftovers is the name of my game! And, these salmon cakes are just the ticket!
Crispy on the outside, delightfully moist on the inside. These quick and easy salmon cakes are so fun to make! The secret is in the filling that pairs so well with the leftover salmon.
Use any leftover salmon, I love making this recipe on the regular!
Simply irresistible with a sprinkle of blackened season, french’s onions, a healthy plop of Duke’s mayonnaise, and crushed oyster crackers
Then you get to dip these salmon patties into a homemade tartar sauce that’s just a few pantry staples! Oh yum!!
Quick and easy salmon cakes are a great way to not only use up leftover cooked salmon but to enjoy a whole new meal together with your family.
Quick & Easy Salmon Cakes
- 1/2 pound leftover cooked salmon
- 1/2 cup french onions
- 1/2 cup Duke’s Mayonnaise
- 3/4 cup crushed oyster crackers
- 2 teaspoons blackened seasoning
- 1/2 cup olive oil for frying
- Lemon wedges, for garnish
- 1 cup Duke’s Mayonnaise
- 1/2 cup sweet relish
- Juice of one lemon
- In a large mixing bowl, flake cooked salmon, making sure there are no bones.
- Add french onions and mayo. Stir with a fork to combine.
- Add crushed oyster crackers and blackened seasoning. Stir with a fork to combine.
- Using a measuring cup and your hands, form into patties that are half an inch thick, and a little over 2 inches wide.
- Pan fry in a cast-iron skillet with olive oil over medium heat for 3-4 minutes per side, or until golden brown.
- Stir all ingredients together for tartar sauce – checking to see if you think you need any salt or pepper.
- Serve salmon cakes with tartar sauce and lemon wedges on the side.
- You can use canned salmon or leftover grilled/roasted salmon.
I’m making this recipe tonight. I love salmon but not left over so these salmon cakes sound perfect for the way to use the leftovers. I can serve with some veggies and salad and a new meal for my family.
Salmon cakes are mmm mmm good. I've been making them for 50 years. If I don't have fresh cooked salmon I use canned salmon. First removing skin, and all bones. Even if the bones are soft from being canned, I still remove them. My family loves these, their good with hollandaise sauce also.