When you’re tempted to serve a fast-food dinner to your family, it’s often because you’re low on time and don’t have a plan. Keep the ingredients for this easy recipe in your pantry, and you’ll always be prepared with a heart-healthy meal you can make in minutes.

Salmon cakes are a quick, easy and affordable way to add more fish to your diet. These golden brown cakes are a flavorful change from baked fillets and a great way to convince kids that they like fish even when it is not in “finger” form.

Canned salmon is full of protein, B vitamins, vitamin D and heart-healthy Omega 3 fatty acids, making it an excellent pantry staple. Unlike fresh salmon, canned salmon’s “sell by date” is a couple of years, not a couple of days, giving you a healthy option for a last-minute pantry meal. Use it to make cakes, add it to pasta or salads, and give salmon salad a try as an alternative to tuna salad.

Dijon style salmon cakes

salmon_cakes_ingredients_2

Ingredients

1 egg or egg substitute
¼ cup whole wheat panko bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard
2 tablespoons fresh parsley, chopped
½ teaspoon garlic powder
1 small shallot, finely minced
1 14.75 oz can of salmon
Cooking spray or olive oil

Directions

  1. Combine first seven ingredients in a large bowl. Mix well.
  2. Drain canned salmon, reserving a small amount of the liquid.
  3. Add salmon to other ingredients and mix thoroughly, breaking salmon into tiny pieces. If the salmon mix appears too dry, add a tiny amount of reserved liquid. Do not saturate the mixture.

salmon_cakes

  1. Form salmon mixture into four equal patties.
  2. Heat a large saute pan over medium heat. Coat pan with a thin layer of cooking spray or olive oil. Using a pan with a nonstick surface will help reduce the amount of spray or oil needed.
  3. Saute salmon cakes until underside is golden brown, 3-4 minutes. Flip cakes over and cook the other side until golden, 3-4 additional minutes. Serve hot.

Makes four large patties.

Serving size: 1 patty

Nutrition

Calories 194 Total Fat 8 g
Saturated Fat 3 g Monounsaturated Fat 0 g
Polyunsaturated Fat 3 g Trans Fat 0 g
Cholesterol 137 mg Sodium 572 mg
Potassium 402 mg Total Carbohydrate 4 g
Dietary Fiber 1 g Sugars 1 g
Protein 26 g

Asian style salmon cakes

salmon_cakes_ingredients

Ingredients

1 egg or egg substitute
¼ cup whole wheat panko crumbs
2 teaspoons low-sodium soy sauce
2 teaspoons sesame oil
2 tablespoons green onions
2 tablespoons cilantro
½ teaspoon garlic powder
¼ teaspoon ginger powder
Optional – a dash or two of Sriracha sauce
1 14.75 oz can of salmon
Cooking spray or olive oil

Directions

  1. Combine first eight ingredients in a large bowl. Mix well. If you enjoy spicy foods, a squirt or two of sriracha is a delicious addition. However, be mindful of the sodium it will add.
  2. Drain canned salmon, reserving a small amount of the liquid.
  3. Add salmon to other ingredients and mix thoroughly, breaking salmon into tiny pieces. If the salmon mix appears too dry, add a tiny amount of reserved liquid. Do not saturate the mixture.
  4. Form salmon mixture into four equal patties.
  5. Heat a large saute pan over medium heat. Coat pan with a thin layer of cooking spray or olive oil. Using a pan with a nonstick surface will help reduce the amount of spray or oil needed.
  6. Saute salmon cakes until underside is golden brown, 3-4 minutes. Flip cakes over and cook the other side until golden, 3-4 additional minutes. Serve hot.

Makes four large patties.

plated_salmon_cakes2

Serving size: 1 patty

Nutrition

Calories 197 Total Fat 9 g
Saturated Fat 2 g Monounsaturated Fat 1 g
Polyunsaturated Fat 4 g Trans Fat 0 g
Cholesterol 134 mg Sodium 558 mg
Potassium 374 mg Total Carbohydrate 3 g
Dietary Fiber 1 g Sugars 0 g
Protein 25 g
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