Simple Salmon or Tuna Fish Cakes
These versatile fish cakes transform leftover cooked salmon or canned tuna into a quick, delicious, and protein-packed meal. Crispy on the outside and tender on the inside, they're perfect for a light lunch or dinner.
For 4 servings
If using cooked salmon, flake it into a large mixing bowl, ensuring no bones or skin remain. If using canned tuna, drain it thoroughly and add to the bowl.
Add the large egg, Panko breadcrumbs, chopped fresh parsley, Dijon mustard, lemon zest, mayonnaise, finely minced shallot, salt, and black pepper to the bowl with the fish.
Gently mix all ingredients until just combined. Be careful not to overmix, as this can make the fish cakes tough. The mixture should hold together when pressed.
Divide the mixture into 4 equal portions and gently form each into a patty, about 1-inch thick. For best results, place the formed patties on a plate and chill in the refrigerator for at least 15 minutes to help them firm up.
Heat the olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the fish cakes into the hot pan, ensuring not to overcrowd the skillet (cook in batches if necessary).
Cook for 4-5 minutes per side, or until golden brown and crispy on the outside and heated through in the center. The internal temperature should reach 145°F (63°C).
Remove the fish cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Serve immediately with your favorite dipping sauce, a fresh green salad, or roasted vegetables.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overmix: Gently combine ingredients to keep the fish flaky and prevent a tough texture. Overmixing can lead to dense, rubbery fish cakes.
- 2Chill for Firmness: Chilling the patties for at least 15 minutes helps them hold their shape better during cooking, reducing the chance of crumbling in the pan.
- 3Even Browning: Ensure your pan is hot enough and don't overcrowd it to achieve a beautiful golden-brown crust on each cake. Cook in batches if needed.
- 4Serving Suggestions: These fish cakes are excellent with a fresh green salad, roasted asparagus, or even tucked into a brioche bun for a gourmet fish cake sandwich.
Adapt it for your goals.
Spice It Up
Add a pinch of cayenne pepper, a dash of hot sauce, or 1/2 teaspoon of smoked paprika to the mixture for a spicy or smoky kick.
Herb SwapHerb Swap
Experiment with different fresh herbs like dill, chives, cilantro, or even a mix of Mediterranean herbs for a varied flavor profile.
Gluten Free OptionGluten-Free Option
Substitute regular Panko breadcrumbs with gluten-free breadcrumbs or almond flour to make this recipe suitable for a gluten-free diet.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon and tuna are excellent sources of Omega-3s, beneficial for heart health, brain function, and reducing inflammation.
High-Quality Protein Source
Provides essential amino acids necessary for muscle repair and growth, and helps promote satiety, keeping you feeling full longer.
Nutrient-Dense Meal
With lean protein, healthy fats, and fresh herbs, these fish cakes offer a balanced and nutrient-rich meal option.
Frequently asked questions
Yes, you can bake them! Preheat your oven to 375°F (190°C). Place the formed patties on a parchment-lined baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and heated through.
