I grew up eating (and loving) these skillet fish cakes made from canned salmon, which are super easy and inexpensive to make and a treat to eat.
Canned Salmon Makes Delicious Fish Cakes
A delicious dinner can sometimes start with a can. In this case, canned salmon is turned into delicious golden, fish cakes that are loaded with Omega-3 fatty acids. Fish cakes are sometimes made with cod, but salmon is the best way to sneak healthy fats into kids’ diets. I grew up eating the fish cakes made with this recipe; I LOVED them. My mom would always serve these with boxed Mac & Cheese.
Canned Salmon Makes Healthy Fish Cakes
From a health standpoint, canned salmon is chock full of Omega-3’s. One 1/4 cup serving (the equivalent of one burger patty) contains 470 mg of EPA and DHA, which is 294% of the Daily Value.
Canned Fish Has Its Advantages
Unlike fresh fish, which has to be prepared within a few days, canned fish can be pulled out at a minute’s notice. It is shelf stable, so (unopened) cans can be lifesaving for last minute meals. Although canned fish doesn’t qualify as fine dining, it is a yummy and easy way to feed the family a healthy meal on a dime.
Canned Wild Salmon is Best
Wild caught canned salmon is what I always buy for this recipe. Bumble Bee is a favorite brand, and I also trust anything sold at Whole Foods or The Fresh Market.
Canned Salmon Bones are Edible (and Healthy)
The small, soft bones that are usually present in canned salmon are perfectly edible and provide a rich source of calcium. The canning process makes the bones soft enough to chew and mix well with the meat. My mom always left the bones in the salmon; I do as well.
What to Serve With Skillet Fish Cakes
Skillet fish cakes are wonderful served with this baby kale salad, this broccoli-craisin salad or this wedge salad with buttermilk blue cheese dressing. You can also make salmon fish cake burgers or sliders topped with tartar sauce.
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- 1 (14 oz) canned wild salmon, drained
- 1 egg
- 4- 5 crushed saltines or 1/2 cup Panko crumbs)
- 3 green onions or 1/3 cup sweet onion, finely chopped
- 1 clove garlic, minced (or 1/8 teaspoon garlic powder)
- Dash black pepper
- 1 TB fresh lemon juice (or 1 tsp lemon pepper seasoning)
- 1/2 tsp. dill weed (optional)
- 3 TB extra virgin olive oil
- Heat oil in skillet over medium-high heat.
- Open canned salmon; place contents in a medium bowl.
- Remove bones from salmon (optional).
- Break into chunks with a fork.
- Break egg into a small bowl; whisk with garlic, pepper and dill.
- Put cracker or panko crumbs, chopped onion and egg mixture in bowl with salmon. Mix with a fork until well combined.
- Shape fish mixture into 6 cakes/patties about 1/2-inch thick.
- Place patties in the skillet, leaving space between each for easy turning.
- Cook on one side for 4 minutes; cook the other side 4 minutes.
- Continue cooking and turning if needed until both sides are golden brown & crispy.
- Serve with tartar sauce or cocktail sauce and lemon wedges.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 987Total Fat: 59gSaturated Fat: 10gCholesterol: 191mgSodium: 843mgCarbohydrates: 31gSugar: 3gProtein: 80g