A little variety is always good when it comes to cooking. You never know when a little ingredient swap will send these canned salmon cakes to the very top of your favorites list.
Ingredient Substitutions
- Fresh herbs: Instead of fresh dill or parsley, use other herbs like basil, thyme, or even cilantro.
- Breadcrumbs: We like to use panko breadcrumbs, but crushed saltine crackers work in a pinch, too.
- Lemon juice: Swap out the lemon juice with lime juice. It still gives a citrus taste, but with a different twist. For even more citrus flavor, add lime or lemon zest!
- Canned salmon: If you have leftover baked salmon, use it instead of canned salmon.
Flavor Variations
- Spicy: Give the salmon cakes a kick of heat with cayenne pepper or hot sauce.
- Veggie-loaded: To add more veggies to the meal, add minced jalapenos, garlic, red bell peppers, onions, or celery. Careful not to add too much or the patties may fall apart more easily.
- Panko- coated: Make the patties extra crispy on the outside by coating them with even more bread crumbs.
- Cajun: Add old bay seasoning to the salmon pancakes for more of a cajun flavor. When needed, add extra salt and black pepper.
- Low-carb: Decrease the carbohydrates in the cakes by swapping out the breadcrumbs with about 1/3 cup of parmesan cheese. The flavor is slightly different, but your sugar levels will thank you.
Tips from the Kitchen
There’s nothing tricky about these salmon cakes when you have all the necessary tips to make a great patty. We’re sharing our top tips and tricks to help you!
- Measure with cookie scoop: Make all of the salmon cakes the same size with a medium cookie scoop. We prefer balls about one and half tablespoons in size.
- Use boneless canned salmon: The canned salmon at Costco is perfect for this recipe. When using other brands, choose canned salmon in water with no bones.
- Sauté with a nonstick pan: Use a non-stick pan and cook on medium heat so the cakes don’t burn. Slow and steady is key!
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