These simple, four-ingredient salmon patties are a perfect weeknight dinner. They’re not only gluten-free but also packed with protein and omega-3 fatty acids, making them a nutritious meal for the whole family. Whether you’re feeding picky eaters or looking for a quick, budget-friendly option, these crispy salmon cakes made with canned salmon are a winner!
Why You’ll Love These Salmon Patties:
- Gluten-Free: Made with hash browns instead of flour.
- Kid-Friendly: High in protein and great for growing kids.
- Budget-Friendly: Canned salmon makes these salmon cakes easy on your wallet.
- Quick & Easy: Ready in under 30 minutes!
Ingredients:
- 15 oz canned salmon (drained and pressed to remove excess liquid)
- 4 eggs, beaten
- 3 cups frozen hashbrowns, thawed
- 5 oz frozen spinach, thawed and squeezed to remove water
- 1-1.5 teaspoons kosher salt
- Ground black pepper, to taste
- Olive oil, for cooking
Optional Add-ins: Garlic powder, onion powder, or paprika for extra flavor.
How to Make Salmon Patties:
1. Prep Ingredients
Start by squeezing any extra water from the spinach. Then, drain the canned salmon and press gently to remove excess liquid.
2. Mix Ingredients
In a large bowl, combine the thawed spinach, hash browns, and the drained salmon. Use a fork to flake the salmon and mix everything together.
3. Add Eggs & Season
Stir in the beaten eggs, salt, and black pepper until everything is well combined.
4. Form Patties
Shape the mixture into palm-sized patties. You can make them as thick or thin as you like!
5. Cook the Patties
Heat a thin layer of olive oil in a skillet over medium heat. Cook the patties in batches for about 5-6 minutes on each side, or until golden brown on the outside and cooked through on the inside.
6. Serve and Enjoy
Serve your salmon patties warm, either on their own, over a salad, or in a burger bun with some tartar sauce.
Tips for Perfect Salmon Cakes:
- Squeeze the water: Ensure you squeeze out all the water from the spinach and salmon to prevent soggy patties.
- Cooking time: Sauté the patties on medium-low heat to ensure they get crispy on the outside without burning.
- Freezer-Friendly: These patties freeze well! Cook them first, then freeze once cooled. When ready to eat, thaw and reheat in the microwave, toaster oven, or oven.
How to Freeze Salmon Cakes:
- Cool: After cooking, let the patties cool completely.
- Freeze: Place them in an airtight container or freezer bag.
- Reheat: When you’re ready to eat, thaw in the fridge overnight and heat up in the oven or microwave.
These salmon patties are perfect for meal prepping or making a big batch to enjoy later. They also make a great addition to a lunchox or as a snack.
Enjoy these quick and healthy salmon patties with your family—they’re easy, flavorful, and will become a regular on your weeknight dinner menu!
Let me know if you’d like to adjust anything further!