Pantry Salmon Cakes Recipe with Creamy Cocktail Sauce

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

November 22, 2011 • 1 comment

When fresh wild Alaskan salmon is not in-season (November through March) I use the canned variety in salmon cakes, which is still an excellent source of the beneficial fish oils, omega-3s.

My favorite way to use canned salmon is in this recipe for salmon cakes, which can save dinner if you only have the bare necessities on hand. Leave in the soft bones for added calcium and texture, or remove them if you prefer.

Pantry Salmon Cakes with Creamy Cocktail Sauce

Makes 5 servings, or 2 1/2 patties per serving

Prep time: 20 minutes; cook time: 15 minutes

2 eggs

1/2 cup (80 g) minced yellow onion

21 ounces (595 g) canned wild Alaskan salmon (from 1 – 14.75 ounce can and 1 – 7.5 ounce can), drained

3/4 cup (175 g) light mayonnaise, divided

1/4 cup (30 g) seasoned Italian breadcrumbs (preferably whole wheat)

3 tablespoons (12 g) fresh chopped parsley (or 2 teaspoons dried)

1 tablespoon (15 ml) lemon juice

1/4 teaspoon freshly ground black pepper

3 tablespoons (45 ml) olive and canola oil blend (or equal parts each), divided

2 tablespoons (40 g) cocktail sauce

1. Beat eggs in medium mixing bowl. Add onion, salmon, 1/2 cup (115 g) mayonnaise, breadcrumbs, parsley, lemon juice and pepper. Stir until combined while breaking up large chunks of salmon. You may refrigerate the salmon mixture until ready to cook or prepare immediately.

2. Blend remaining 1/4 cup (60 g) mayonnaise and cocktail sauce in a small bowl.

3. Preheat large skillet or sauté pan on medium-low heat and add 1 1/2 Tbsp. (25 ml) oil to pan. Portion salmon into patties using a 1/4 c. dry measuring cup and carefully release patty into hot oil. Flatten slightly using the bottom of the measuring cup. Repeat this process with half of the mixture while allowing at least one inch of space between patties. Brown for 3 minutes on one side and gently turn to the other side with fish or small flexible spatula. Cook for 2 minutes. Remove patties to a plate lined with paper towels. Add 1 1/2 Tbsp. (25 ml) oil to the pan and cook remaining patties.

4. Serve salmon cakes warm with sauce. Round out the meal with a garden salad and crusty whole wheat bread.

Nutrition Facts (per serving): Calories 335, Total fat 23 g, Saturated fat 3.5 g, Trans fat 0 g, Sodium 720 mg, Cholesterol 144 mg, Total carbohydrates 8 g, Fiber 1 g, Protein 23 g, Vitamin A 8% DV, Vitamin C 8% DV, Calcium 25% DV, Iron 9% DV

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Pantry Salmon Cakes with Creamy Cocktail Sauce

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: November 22, 2011

• Yield: 12-13 patties (5 Servings)
• Prep: 20 mins
• Cook: 15 mins
• Ready In: 35 mins

An easy way to use canned salmon to make a quick and delicious dinner.

Ingredients

• 2 eggs
• 1/2 cup (80 g) minced yellow onion
• 21 ounces (595 g) canned wild Alaskan salmon (from 1 - 14.75 ounce can and 1 - 7.5 ounce can)
• 3/4 cup (175 g) light mayonnaise divided
• 1/4 cup (30 g) seasoned Italian breadcrumbs (preferably whole wheat)
• 3 tablespoons (12 g) fresh chopped parsley (or 2 teaspoons dried)
• 1 tablespoon (15 ml) lemon juice
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons (45 ml) olive and canola oil blend (or equal parts each), divided
• 2 tablespoons (40 g) cocktail sauce

Instructions

1. Beat eggs in medium mixing bowl. Add onion, salmon, 1/2 cup (115 g) mayonnaise, breadcrumbs, parsley, lemon juice and pepper. Stir until combined while breaking up large chunks of salmon. You may refrigerate the salmon mixture until ready to cook or prepare immediately.
   
2. Blend remaining 1/4 cup (60 g) mayonnaise and cocktail sauce in a small bowl.
   
3. Preheat large skillet or sauté pan on medium-low heat and add 1 1/2 Tbsp. (25 ml) oil to pan. Portion salmon into patties using a 1/4 c. dry measuring cup and carefully release patty into hot oil. Flatten slightly using the bottom of the measuring cup. Repeat this process with half of the mixture while allowing at least one inch of space between patties. Brown for 3 minutes on one side and gently turn to the other side with fish or small flexible spatula. Cook for 2 minutes. Remove patties to a plate lined with paper towels. Add 1 1/2 Tbsp. (25 ml) oil to the pan and cook remaining patties.
   
4. Serve salmon cakes warm with sauce. Round out the meal with a garden salad and crusty whole wheat bread.
   

• Cuisine: American
• Course: Entrée
• Skill Level: Moderate