These Easy Salmon Cakes made with whole wheat Panko Crumbs are pan fried with a bit of canola oil to give them a crisp and delicious flavor. They can easily be served on a bun, plain or as part of a salad.
I have had unseasoned frozen salmon in my freezer for quite awhile now and haven’t had any inspiration of what to do with it, until now. I have tried a variety of ways to cook salmon, particularly these Baked Almond Crusted Salmon Sticks along with some delicious recipes from my round up of these 15 Scrumptious Salmon Recipes. However, this time I was looking for something a bit different.
I’m a big fan of crab cakes (although I’ve yet to make them at home), so I thought it was time to make some salmon cakes. If you’d like to save some time, feel free to use canned salmon, however, cooking salmon in the oven takes very little effort so just use whatever you have on hand.
I made this recipe since I am consistently trying to feed my kids more fish regularly. And thankfully these were much better received compared to serving salmon filets. I’ve also noticed if I make food “bite size” my kids are more apt to try it. I know it sounds funny, but regardless it’s true. I also offered a dip (ketchup) with these so that may have helped. But then again they will sometimes refuse a dip and prefer to eat food plain. Unless it’s my go-to chicken tenders recipe, then they are all about dipping. So basically it’s a guessing game. But it’s that just parenting in general?!
And while the kids ate these salmon cakes plain, Dan and I enjoyed them over a simple spinach salad.
This Easy Salmon Cakes made with whole wheat Panko Crumbs post first appeared on Chocolate Slopes.