Teriyaki Salmon Cakes

Teriyaki Salmon Cakes

There seem to be certain foods that are untouchable – you’ll never hear a bad thing from the health industry. Salmon is one of the golden “super foods” that I know I should be eating at least once a week and I’m lucky if I eat once a month. Why? It’s kind of expensive. Enter – canned salmon!

Wild salmon is the better option over farmed, and the canned variety of wild salmon is JUST AS HEALTHY as the fresh version, and at literally a quarter of the price. It’s available in you grocery store right this minute,  you’ve probably just not noticed it yet. Boat loads of omega 3 fatty acids which is super good for your brain and your heart; it’s also full of protein, like all fish. Perhaps for company you can stick to that big hot pink slab of beautiful salmon filet, but on a weeknight canned salmon is what’s up.

These little cakes were full of flavor and if you want to top them off, click on the link below. I write for Philly Mag’s healthy living blog and I had posted this recipe a while ago. It’s Greek yogurt-based tartar sauce and will go perfectly with these salmon cakes. Here’s to eating healthy on the cheap!

Teriyaki Salmon Cakes

Makes 4

13 oz. canned or pouched wild salon, drained and any bones removed

1 egg, lightly beaten

1/2 c. panko breadcrumbs

1/4 c. finely chopped scallions

1 tbsp. maple syrup

1 tbsp. soy sauce

1 tsp. olive oil

1 1/2 tsp. fresh grated ginger

1/4 c. all purpose flour

1 tbsp. olive oil, for pan frying

Recipe for Tartar Sauce

1. Mix salmon, egg, panko, scallions, maple syrup, soy sauce, olive oil, and ginger in a medium bowl until well combined.


2. With your hands (wet slightly if mixture is sticky), shape mixture into 4 cakes or patties.

3. Place flour on a plate and lightly dredge cakes on both sides with flour.


4. Heat 1 tbsp. olive oil in a nonstick skillet over medium heat. Add patties and let cook, undisturbed, until golden brown.

5. Flip and cook on second side.

6. Serve with tarter sauce, if desired.


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