If you're craving something a little different for dinner tonight, these salmon cakes are for you. They're super easy, filling, and reheat well, too!
On nights where I feel like being totally on top of my game, I'll do food prep. Usually, this happens on Sunday or Monday evenings—I'll make some quinoa, hard boil some eggs, separate oats into individual containers for breakfast...and sometimes, I'll bake salmon. It's an easy way to make a side dish into a full, protein-packed lunch.
For these salmon cakes, I used one of my baked salmon fillets (I buy them in gigantic frozen packs at Sam's Club).
Here's what you'll need:
salmon fillets (one for every person you're making this for)
bread crumbs (I used panko)
any other veg you have laying around (I used yellow squash)
mayo (NOT MIRACLE WHIP PLEASE)
butter, for the pan
Quite honestly, I eyeballed the crap out of this recipe, and I think you should do the same based on how much salmon you're using. I sautéed the onion and squash first, and obviously had cooked salmon already. Then, I combined all ingredients in a small bowl.
Use your hands to shape the salmon-cake patties—about 2 tablespoons each. Use a generous amount of butter in the pan, and don't turn it up too high, or you'll end up with brown butter and a feisty smoke alarm.
You can make your own aioli by combining mayonnaise, lemon juice, garlic, and any other herbs you have on hand. It's the perfect dipping sauce for these or for homemade French fries!