Veggie-Loaded Alaska Salmon Cakes

Veggie-Loaded Alaska Salmon Cakes are crispy, delicious, and packed with Omega-3’s. They’re also incredibly easy to make thanks to convenient, quality canned Alaska salmon.

This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Seafood cakes always remind me of my mom. Crab cakes, especially. She loves crab cakes and will always order them if they’re on the menu.

This one time in San Francisco, we went to this fancy and well-known seafood restaurant by the wharf. She ordered crab cakes—and, unfortunately, they were horrible. They were almost $40, had barely any crab, and were super-dry. And she was not happy.

My mom and I are the same exact way when it comes to a bad meal. We never, ever take it out on the waiter (don’t do that!) and we also never send our food back. We just get sad.

As much as I remember all of the amazing meals in my life so clearly, I also just as clearly remember the really bad meals. And those crab cakes were bad, y’all.

So even though these are Alaska salmon cakes and not crab cakes, I was still hesitant to serve these to my mom. She’s a tough critic when it comes to the subject. But, thankfully, she loved them!

To make these Alaska salmon cakes ultra-convenient, I use canned salmon for the recipe. But the key is to use the best quality canned salmon you can find.

This is why I always try to use Alaska seafood, whether it’s fresh salmon, canned salmon, pollock, halibut, or cod. Sustainable seafood is also very important to me.

One way to make sure you’re getting sustainable seafood? #AskForAlaska. Alaska is the only state with sustainability written into its state constitution—sustainable seafood has been Alaska’s law since statehood in 1959. When you buy seafood from Alaska, you know that it’s always sustainable and it’s always wild. Alaska seafood is harvested seasonally by proud fishermen (and fisherwomen!), many of which who are part of a generations-old family business.

Alaska is our nation’s largest source of domestic seafood, with about 60% of all wild seafood in the US coming from Alaskan waters. But Alaska keeps things sustainable by only harvesting as much fish as the environment and ecosystem can handle each season, allowing the marine life to continue to replenish every year.

I love incorporating seafood into my healthy diet and I try to eat it at least 1-2x a week, as The Dietary Guidelines for Americans recommends.

Salmon is definitely my favorite. Like other wild and sustainable seafood, salmon is packed with heart-healthy Omega-3 fatty acids, quality protein, and nutrients.

And these Alaska salmon cakes come together in a pinch. You can find canned Alaska salmon easily (Natural Sea and Wild Planet make great options, pictured above) or fresh Alaska salmon (just look for the word ‘Alaska’ or the Alaska Seafood logo, or ask the fishmonger for assistance!).

The salmon gets combined with lots and lots of veggies (red onion, celery, red and yellow bell pepper) to bulk up the fiber and vitamins. Fresh lemon, capers, seasonings, and plenty of fresh herbs finish these tasty and crispy cakes.

I like to serve these salmon cakes with a side of cauliflower mashed potatoes or on top of a fresh green salad. They would also make lovely appetizers formed into one or two-bite smaller patties, and would make a great salmon burger.

You can serve these with lots of fresh lemon, or make a lemon and herb-infused Greek yogurt sauce to go on top. Either way, you’ve got yourself a tasty, easy, and protein-packed meal!

I hope that you make and enjoy these Veggie-Loaded Alaska Salmon Cakes! What is your favorite way to eat seafood? Did you know about Alaska’s sustainability laws? Let us know in the comments below!

Veggie-Loaded Alaska Salmon Cakes

★★★★★ 5 from 8 reviews

• Author: Tiffany
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 minutes
• Yield: 6-8 servings 1x

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Description

Veggie-Loaded Alaska Salmon Cakes are crispy, delicious, and packed with Omega-3’s. They’re also incredibly easy to make thanks to convenient, quality canned Alaska salmon.

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Ingredients

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• 20 ounces canned Alaska salmon, drained
• 1 small red onion, minced
• 2 stalks celery, finely diced
• 1 small red bell pepper, finely diced
• 1 small yellow bell pepper, finely diced
• 3 tablespoons unsalted butter
• 1/2 cup quality mayo
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 tablespoons capers
• 1 1/2 teaspoons Old Bay seasoning
• 2 eggs
• 3/4 cup to 1 cup Panko breadcrumbs (as needed)
• 1/4 cup chopped parsley
• Sea salt + pepper, to taste
• Olive oil, for frying
• Fresh lemon

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Instructions

1. Melt the 3 tablespoons of butter in a saute pan and cook the onion, celery, and bell pepper until softened. Season with sea salt and pepper. Let the vegetable mixture cool completely.
2. Combine the cooled vegetable mixture with the salmon, mayo, Dijon, Worcestershire, capers, Old Bay seasoning, eggs, Panko, parsley, and sea salt and pepper to taste. Mix until completely incorporated. Start with 3/4 cup of Panko and see if the mixture forms a nicely shaped cake. You can add up to 1 cup of Panko if needed.
3. Let the mixture chill in the fridge for 30 minutes and shape into patties of your desired size.
4. Heat a skillet with olive oil and fry the salmon cakes until golden brown on each side, about 3-4 minutes per side.
5. Serve with plenty of fresh lemon and some more fresh herbs!

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Notes

Be gentle with these when frying. The key to a good salmon cake is plenty of salmon and not as much filler (breadcrumbs). You can add more breadcrumbs to “stabilize” these cakes more, but they do stay together with just 3/4 cup (chilling them helps!). Just be gentle when handling the cakes, make sure your oil is nice and hot, and try not to flip them too much (just once will do).

For the herbs, you can add all parsley or a combination of half parsley and half dill.

Try topping these salmon cakes with a tasty lemon yogurt sauce.

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Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 2g
• Sodium: 410mg
• Fat: 18g
• Saturated Fat: 2g
• Carbohydrates: 5.3g
• Fiber: 2g
• Protein: 5.5g
• Cholesterol: 65mg