Eating on a budget and turning one meal into two can be delicious!
Last night we had sriracha-glazed salmon for dinner that I baked in the oven. (#SalmonSunday) We ended up with about 7 ounces leftover, so I put it in a baggie in the fridge for salmon cakes for tonight! I use a similar recipe to my grans tuna cakes and they are simple, crispy and delicious!
Update! I just made these In my Instant pot air fried using my new Mealthy CrispLid! This thing is awesome! It took about five minutes per side. It didn’t even heat the kitchen up like the oven does!Jump to Recipe
Quick and Easy 4 Ingredient Salmon Cakes
- medium bowl
- Cast Iron pan or skillet to fry in. Cookie sheet, oiled. If oven frying or an air fryer.
- Small bowl
- Zester (optional, if using lemon)
- Rimmed dish or plate for panko coating.
For the Salmon Cakes
- 7 ounces Salmon – cooked Leftover, pouches or canned (add salt and pepper if needed)
- 1 egg (Don't have an egg? Substitute 2-3 heaping tbsp mayo instead!)
- 12 Ritz or Club (stack sized) crackers (Gently crushed. Leave some chunks. Add one or two more if the mixture is too wet)
- ⅓ cup Panko Seasoned with salt & pepper. Optional, add onion powder or Weber Garlic Sriracha seasoning!
Optional Dipping Sauce
- ⅓ cup Greek yogurt I really like Greek Gods plain yogurt!
- ½ tsp Lemon zest
- 2 tbsp Lemon juice
- ½ tsp Sriracha (Optional)
For the Salmon Cakes
- Use your hands to break up the leftover salmon into flakes and add to the bowl. Taste, and add salt and pepper to taste.
- Crack the egg into the same bowl and whisk with a fork.
- Add the crushed butter crackers and stir together gently with a fork until you can make a small ball of the mixture in the palm of your hand. Don't over stir it still want to see some flakes!
- Shape the salmon mixture into about four to five, even palm-size balls and set aside.
- Add a third a cup of Panko bread crumbs to a plate and season with salt and pepper. (Optional, add some dried parsley or garlic powder, or onion powder or other seasoning if you want!)
- One at a time, flatten a ball gently into the Panko breadcrumbs. Gently flip it over and press it into the panko on the other side, to coat both sides.
- Since this is a loose, flaky mixture, it will try to fall apart on you. Turn it on its side and roll it into a hockey puck shape to coat all around the edges. You will probably need both hands to do this. Once it looks like a panko-coated hockey puck, lightly spray it with cooking oil and set it on the greased baking rack if oven "frying".
- Gently spray the other side with cooking oil. This will help brown and crisp the salmon cakes.
- Place the salmon cakes and rack on top of the cookie sheet and bake about seven minutes, or until slightly browned on top.*Or place in your oiled air-fryer basket gently and not touching and air-fry at 400 until browned on top. Or add 2 tbsp oil to a skillet and fry on both sides until golden.
- Flip cakes gently and place back into the oven for another seven minutes. Remove salmon cakes from oven when they are lightly browned on both sides. When you press lightly with a finger, they should not be squishy.*or flip and air-fry a few minutes on 425 just until browned slightly. All we need to do is cook the egg through since the salmon has already been cooked! They can be served plain, or squeeze fresh lemon over the top! You can also put them in a burger bun and make a salmon burger!
For Optional Dipping Sauce
- Spoon 1/3 cup greek yogurt (or mayonnaise) into a small bowl.
- Zest one lemon, and add a pinch of the zest to the bowl. (Reserve the rest of the zest, I keep mine in zipper bags in the freezer to use as flavor bombs in other recipes.)
- Cut lemon in half and squeeze about two tablespoons into the bowl.
- Add a small squeeze of sriracha, about 1/2 to 1 tsp depending on how spicy you like your food! Stir and taste, add a sprinkle of salt and pepper.
How does this recipe measure up to your go-to salmon cake recipe? Have you tried making them in an air fryer? To rate this recipe, please click on the stars at the top of the recipe!