Salmon cakes have a tendency to fall apart easier compared to other meat patties. Here are the top five ways to keep your salmon cakes together.
- Drain the salmon: Drain the canned salmon really well. Extra liquid makes the mixture watery.
- Flake the salmon: Flake the salmon with a fork. Avoid large chunks of salmon in the patties.
- Add the egg: The recipe already calls for two eggs, but if your patties are falling apart (especially when more ingredients are added to the mixture), add in an extra egg to help bind the patties.
- Mix thoroughly: Mix the salmon mixture thoroughly. When it’s not mixed well enough, the ingredients won’t bind together very well.
- Avoid flipping too soon: Wait to flip the salmon patties until a crispy golden layer is formed. Flipping the patties too soon may cause the patties to fall apart
Ways to Serve
Salmon cakes are typically served as a lunch or dinner entree, but they can also be snacks, too. Make a salmon burger by layering the cakes between homemade brioche buns or lettuce wraps. Don’t forget to add a sauce to elevate the flavor! We love switching between quick tzatziki sauce, 5 minute tartar sauce, and sweet chili sauce. If you are a mustard lover, a thin spread of dijon mustard is amazing!
If you’re not a burger fan, serve the salmon cakes as a topping for salad, instead. We like to break the patties into smaller chunks and serve overtop arugula, avocado, tomato, and cucumber salad and kale quinoa salad.
Storage Tips + Reheating
Salmon cakes are a tasty and easy protein-packed snack or meal to have for a few days. Keep the cakes tasting fantastic with these tips.
Storing
The best way to save extra salmon cakes depends on how long you plan to store them.
- Refrigerator: To store for up to three days, keep the patties in an airtight container in the fridge.
- Freezer: To store cooked salmon cakes for up to two months, place cooled patties in an airtight container in the freezer. To store raw salmon cakes for three months, form the patties, then freeze on a baking sheet. Once frozen, transfer patties to a freezer safe container or bag. Separate each patty with parchment paper. Thaw in the refrigerator prior to cooking.
Reheating
Reheat the salmon patties according to how much time you have, as well as your desired crispness.
- Skillet: To retain the exterior crisp of the patty, reheat in an oiled skillet on the stove.
- Microwave: in a pinch, microwave the patties briefly until warmed. Keep in mind, microwaved patties are softer (less crispy) compared to other reheating methods.
- Oven: To reheat a large portion of salmon cakes, reheat in the oven at 400°F for about five minutes.
- Air Fryer: For a quick but crispy salmon cake, preheat the air fryer to 375°F for four minutes. Avoid overlapping the cakes in the fryer basket.
