Salmon Cakes made with Cajun Seasoning…Yum, Yum!
Every time I make Salmon Cakes I ask myself why I don’t make them more often. They’re so easy to make and taste great!
As you know, I haven’t been posting as often as I usually do because of a shit load of life changing events on my plate at the moment. I’ll get into all that at another time but here’s a great tasty recipe that never disappointments.
I grew up eating salmon cakes or salmon patties if that’s what you are used to calling them. My daughter Aliyah and I made these salmon cakes recently. I switched up my typical Old Bay seasoning to a Cajun seasoning and they were delicious. I was so happy because my daughter loved them too and asked for them in her lunchbox. For healthier version you can baked them instead of pan frying and they come out just as great. You don’t have to bake them long at all, just about 10 minutes with a few extra minutes under the broiler. Definitely a quick, economical and healthy meal.
Salmon cakes are very easy to put together, just combine all the ingredients in a bowl and gently form into patties. I always like to add a little onion and parsley to mine, along with a little panko (cooked quinoa would be a great sub for the panko).
For salmon cakes, I like to use this Wild Alaskan canned salmon that I pick up at Costco. The quality is great and I’ve been buying it for years. It’s skinless and boneless. I’ve tried other canned salmon that I wasn’t crazy about – this one is definitely my go to canned salmon (I really only use it for salmon cake recipes).
I love to serve these Cajun Salmon Cakes with a simple green salad. They make a light dinner, and they’re great leftovers for lunch the next day.
I’m trying to stay healthy awhile I’m stressed out!
Ali in the Valley
2 6 oz cans wild salmon (boneless and skinless)
2 tablespoons mayonnaise
1/2 parsley (finely chopped)
1/2 onion (finely chopped)
2 1/2 teaspoons cajun seasoning
additional salt and pepper (if your cajun seasoning is low salt)
3/4 cup panko (optional)
In a large bowl, gently combine all ingredients until mixed well. Form into 6-8 small patties.
Heat a non stick pan over medium heat. Drizzle 2 tablespoons of oil in pan and spread around. Gently place each patty into hot pan and cook on first side for about 2-3 minutes or until golden brown. Carefully flip, and cook for an additional 3-4 minutes until second side is browned.
Once cooked, set aside and sprinkle coarse salt over salmon cakes. Serve with a squeeze of lemon.