If you’re looking for a new way to enjoy salmon, you’ve got to try these easy salmon cakes! They’re a cinch to make (just one bowl!) and you can cook them in a pan on the stove, or in the oven or air fryer.
For the salmon, you can use canned or fresh. If using fresh salmon, bake it in the oven at 350F for about 15-20 minutes, or until cooked through. Let it cool a bit, and then break the salmon into flakes using your hands.
Like my favorite recipe for crab cakes, this recipe for easy salmon cakes does not have a lot of “filler.” As a result, the raw cakes can easily fall apart while cooking. To solve this problem, we freeze the salmon cakes for 30 minutes before cooking. The partially-frozen cakes are much easier to handle and hold their shape nicely while cooking. On a related note, if you’re into freezer meals, you can freeze the raw salmon cakes completely, store in a Ziplock bag, and then partially defrost before cooking. Yay!