Soft Salmon Cakes for Two
Gentle, mild salmon cakes made in a small batch using canned salmon and mashed potato for a tender, easy-to-chew texture.
Cooking just for one or two can feel easier with recipes that reuse familiar ingredients. This salmon cakes recipe keeps steps short and uses canned fish so you don’t need to trim or fillet anything.
Because the cakes are soft and lightly pan-fried (or baked), they’re pleasant to eat and gentle on digestion. If you enjoy other mild fish dishes, try the baked tilapia with lemon herb or the baked cod with lemon herb for more small-portion fish ideas.
Ingredients You’ll Need
- 1 (7–8 oz / 200–225 g) can salmon, drained and flaked (bones removed if you prefer)
- 1 small potato (about 4 oz / 110 g), peeled and cooked, then mashed (or 1/2 cup prepared mashed potato)
- 1 egg (or 2 tbsp plain yogurt as an egg replacement)
- 2 tbsp plain breadcrumbs or quick oats
- 1 tbsp finely chopped fresh parsley or dill (optional)
- 1 small green onion, very finely chopped (optional)
- 1/2 tsp lemon zest and 1 tsp lemon juice
- 1/8–1/4 tsp salt (or to taste)
- Freshly ground black pepper, a pinch
- 1–2 tsp olive oil or light vegetable oil for cooking
You can serve these salmon cakes with a small side of mashed potatoes, soft rice, or steamed vegetables if you like.
Step-by-Step Recipe
- Cook and mash the potato until smooth. Let it cool slightly.
- Drain the canned salmon and flake it with a fork. Remove large bones if you prefer an extra-smooth texture.
- In a bowl, mix the mashed potato, flaked salmon, egg (or yogurt), breadcrumbs, lemon zest, lemon juice, parsley, green onion, salt, and pepper. Stir until combined. The mixture should hold together—add a little more breadcrumbs if it’s too wet.
- Divide the mixture into two equal portions and shape gently into patties about 3–4 inches wide. If you like a softer cake, keep them a bit thicker.
- Optional chill: place the patties in the fridge for 10–15 minutes to firm up. This helps them hold their shape while cooking.
- Heat 1 tsp oil in a nonstick skillet over medium-low heat. Add the patties and cook 3–4 minutes per side, pressing gently and turning carefully, until lightly golden and warmed through. Cook on lower heat to keep them tender.
- Alternative: Bake at 375°F (190°C) on a lightly oiled baking sheet for 12–15 minutes, turning once halfway through.
- Serve warm with a lemon wedge and a dollop of plain yogurt or a light herb sauce.
Tips and Easy Variations
Texture and binding
- For an extra soft texture, remove skin and large bones and mash the mixture more thoroughly.
- Use plain yogurt instead of egg for a creamier, gentler binder.
- Add a little more mashed potato to soften the patty if the mix is too flaky.
Gentle eating tips
- Serve with steamed vegetables or soft rice to keep the meal easy to digest.
- Use plain yogurt rather than mayonnaise for a milder, lighter sauce.
- Cook on lower heat to avoid a hard crust and keep the cakes tender inside.
Swaps and dietary options
- Swap mashed potato for mashed sweet potato for a slightly sweeter flavor.
- Use oats or certified gluten-free breadcrumbs for a gluten-free version.
- Choose low-sodium canned salmon or rinse the fish to reduce salt.
Quick reminders
- Taste and adjust salt at the end, especially if using salted canned fish.
- Chill patties briefly to help them hold their shape while cooking.
- Reheat gently so they stay moist and tender.
Storage and Leftovers
Fridge
Refrigerate leftover salmon cakes in an airtight container for up to 2 days.
Freezer
Freeze cooked cakes for up to 1 month after firming on a tray and wrapping each one individually; thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a low oven (about 300°F / 150°C) for 8–10 minutes or in a skillet over low heat until warmed through to avoid drying.
Conclusion
Give these salmon cakes for two a try — they are small-portion, gentle, and quick to make. The soft texture and simple steps make them a comforting option when you want a mild, home-cooked fish meal without fuss.
Feel free to adjust herbs, swap binders, or bake instead of frying to match your preferences and dietary needs.
FAQ
Can I use fresh salmon instead of canned?▶
Yes. Poach or steam a small fillet until fully cooked, flake it, and use about 4–6 oz (115–170 g) in place of the canned fish.
Can I make these without an egg?▶
Yes — replace the egg with 2 tablespoons plain yogurt or a flax “egg” (1 tbsp ground flax + 2.5 tbsp water, set 5 minutes) to bind the mixture.
