Salmon Cakes with Arugula Salad

Light, refreshing, and so satisfying– these Salmon Cakes with Arugula Salad are a new favorite over here. We’ve made them 3 times in the last 2 weeks. The best part is they can be prepped ahead of time and eaten for lunch throughout the week. I like to keep a couple cans of salmon in my pantry at all times for meals like this. Easy to whip up, healthy, quick, and so delicious. I like to serve with an arugula salad with avocado and dijon vinaigrette. Seriously good!!

Salmon Cakes with Arugula Salad

Can these Salmon Cakes be frozen?

Yes, absolutely! I would suggest freezing the salmon cakes prior to pan-frying them. Assemble into patties and then wrap each one individually in plastic wrap and then transfer to the freezer (will last for up to 3 months in the freezer). I would suggest removing the salmon cake(s) from the freezer and allowing it to thaw in the refrigerator overnight before frying.

Can these Salmon Cakes be baked instead of pan-fried?

Yes, of course! Just remember, pan-frying is what gets us that crispy, golden exterior and baking won’t yield those same results. If you do want to bake, however, I would suggest baking at 425 degrees for about 10-15 minutes, until they reach an internal temp of 160.

Other Reasons to try these Salmon Cakes with Arugula Salad!

  • Healthy
  • Light
  • Delicious
  • Easy to make (can even be prepped ahead and pan-fried just before serving!)

Other recipes to try!

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Salmon Cakes with Arugula Salad

Salmon Cakes with Arugula Salad
  • Author: Lindsay Cola (Tippens)
  • Prep Time: 15
  • Cook Time: 6
  • Total Time: 21 minutes
  • Yield: 3 1x

Ingredients

For the Salmon Cakes:

  • 26 oz cans wild pink salmon
  • 2 cloves garlic, minced
  • 1 large egg
  • 1/4 c panko breadcrumbs
  • 2 T grated parmesan
  • 2 T mayo
  • 1 T Dijon Mustard
  • 1/4 c chopped parsley
  • Zest of 1/2 lemon + juice of 1 lemon
  • 3/4 tsp salt
  • Freshly cracked pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes

For the Salad:

  • 6 c Arugula
  • 1 large haas Avocado, sliced
  • 1/2 c olive oil
  • 1/4 c red wine vinegar
  • 2 T dijon mustard
  • Salt and freshly cracked pepper
Scale

Instructions

  1. To make the salmon Cakes: combine all ingredients in a large mixing bowl.  Using your hands, form into 6 patties. Heat a few T avocado oil in a large non-stick skillet over medium high heat.  Add salmon cakes and cook for 2-3 minutes per side, until golden and crisp.  Transfer to paper towel lined plate to cool.
  2. To make the salad: Whisk olive oil, red wine vinegar, Dijon Mustard, salt and pepper in a small bowl until creamy.  Add arugula, avocado, and salmon cakes to serving bowls.  Drizzle with dijon vinaigrette and enjoy!!
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7 Comments

  • Reply
    Annie
    April 27, 2020 at 3:52 pm

    Do you think this recipe would work with Crab meat?

    • Reply
      Lindsay Cola (Tippens)
      April 27, 2020 at 5:58 pm

      Yes, I absolutely do!! I would love to know how it turns out. Sounds delicious.

  • Reply
    Jordan
    April 29, 2020 at 9:32 am

    Could you do freeze the patties either before or after cooking them on the skillet in order to have made ahead meals?

    • Reply
      Lindsay Cola (Tippens)
      May 1, 2020 at 2:59 pm

      Hi there! Yes, you could easily freeze the patties after they have been assembled but before pan-fried. Assemble into patties and then freeze individually. I would suggest thawing overnight in the fridge and pan-frying the next day. Hope that helps!!

  • Reply
    Arpita Patel
    May 7, 2020 at 8:08 am

    Outstanding, fast and easy recipe for everyday or company. I used Montreal Steak Seasoning instead of salt and pepper. The butcher at my grocery store gave me that tip for seasoning salmon years ago. Its a fabulous combo. I had always microwaved it before, but this recipe gives a great crispy texture.

    • Reply
      Lindsay Cola (Tippens)
      May 7, 2020 at 3:15 pm

      Oh yum!! Montreal Steak seasoning and salmon– sounds amazing!!! I’ll definitely be trying that next time. Thank you so much for sharing!!

  • Reply
    Annie
    June 19, 2020 at 10:37 pm

    I made this with crab, amazing recipe!

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