These meal prep salmon cakes are one of my favourite make-ahead weeknight proteins. Using canned salmon, this freezer-friendly recipe is not only healthy but budget-friendly. Paired with a simple sriracha dipping sauce, I promise you’ll love them, even if you’re not a fan of fish!
Not only is salmon rich in omega-3 and part of a healthy dietary pattern, but the convenience of this freezer-friendly protein helps me get a nutritious meal on the table even on the busiest days. I love to pair these meal prep salmon cakes with roasted sweet potato fries, steamed broccoli, and a super simple sriracha dipping sauce.
While this recipe is relatively simple, it does have several steps. Making these fresh may not be feasible for you on a weeknight. However, these salmon cakes freeze so well, making them a great option to incorporate into your meal prep routine. Prep them on a day when you have some time to spare (about 45 minutes) and keep them in the freezer for a heart-healthy protein option that’s ready in 20 minutes!
In This Post: Everything You Need to Know to Make Meal Prep Salmon Cakes
Ingredients You Need to Make Meal Prep Salmon Cakes
Celery: Adds a crunchy texture and fresh, slightly peppery flavour to balance the richness of the salmon.
Onion: Enhances the overall flavour of the cakes.
Eggs: Binds the ingredients together and adds moisture to keep the salmon cakes tender.
Canned salmon: The main protein source, rich in omega-3 fatty acids, calcium (with bones), and healthy fats.
Panko breadcrumbs: Light, crispy breadcrumbs that help bind the mixture while adding texture to the cakes.
Greek yogurt: Adds creaminess and a tangy flavour, while also providing protein.
Dried dill: Adds a fresh, herby flavour that complements the salmon
Paprika: Adds a subtle smokiness and vibrant colour to the cakes.
Salt: Enhances and brings out the natural flavours of all the ingredients.
Lemon juice: Brightens and balances the flavours with a tangy, citrusy note.
Equipment Needed:
Chef knife and cutting board
Food processor
Small frying pan and utensil
Large mixing bowl
Mixing spoon
Fork or whisk
Measuring cups and spoons
Sheet pan and parchment paper (optional)
Freezer-friendly storage container
How to make Meal Prep Salmon Cakes
- Quarter 3 ribs of celery, peel and quarter 1 medium onion. Add both to a food processor and pulse until minced.
- Heat 1 tbsp avocado oil over medium-high in a medium skillet. Add the minced celery and onion. Cook until softened and starting to brown, about 5-7 minutes. Remove from heat and let cool slightly.
- Meanwhile, crack two eggs into a large mixing bowl and lightly beat with a fork or whisk.
- Open the two cans of salmon and strain the excess liquid. Place salmon into the food processor, and pulse salmon a few times until it takes on a minced consistency (be careful not to over-process or it will become mushy).
- Add the salmon to the large mixing bowl with the eggs, followed by the cooked celery and onion, 1 cup of panko, 1/3 cup plain Greek yogurt, 1 1/2 tbsp dried dill, 1 tsp paprika, 3/4 tsp salt, and 1 1/2 tbsp lemon juice. Mix with a large mixing spoon until combined.
- Using a 1/3 cup measure, scoop out the salmon mixture and form into eight round patties. Place on a baking tray or directly into a freezer-safe container (see note for freezing).
To cook:
Preheat oven to 400°F. Place frozen patties in the oven on a parchment-lined baking sheet and bake for 20-22 minutes, flipping halfway. Patties should be lightly browned and have an internal temperature of 165°F when done.
To make the Easy Sriracha Sauce:
In a small bowl, combine 1/2 cup plain Greek yogurt, 1/2 cup mayonnaise, 1-2 tbsp of sriracha (depending on your preferred spice level). Serve immediately.
Freezing note:
If you have space in your freezer, I suggest freezing patties on a baking tray before storing them in a freezer container. This will prevent them from sticking. Otherwise, place the patties directly into a freezer-safe container, ensuring they are not squished together, or they may stick.
Meal Prep Salmon Cakes (Canned Salmon, Freezer Friendly)
- Total Time: 1 hour 5 minutes
- Yield: 8 patties 1x
Description
These salmon cakes are crispy on the outside, tender on the inside, and packed with fresh flavour. Paired with a simple sriracha dipping sauce, I promise you’ll love them, even if you’re not a fan of fish!
Ingredients
- 3 ribs of celery
- 1 medium onion
- 2 large eggs
- 2 x 213g cans of salmon
- 1 cup panko breadcrumbs
- 1/3 cup plain Greek yogurt
- 1 1/2 tbsp dried dill
- 1 tsp paprika
- 3/4 tsp salt
- 1 1/2 tbsp lemon juice
Sriracha Mayo dipping sauce for serving:
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise of your choice
- 1–2 tbsp sriracha (depending on your preferred spice level)
Instructions
-
Quarter 3 ribs of celery, peel and quarter 1 medium onion. Add both to a food processor and pulse until minced.
-
Heat 1 tbsp avocado oil over medium-high in a medium skillet. Add the minced celery and onion. Cook until softened and starting to brown, about 5-7 minutes. Remove from heat and let cool slightly.
-
Meanwhile, crack two eggs into a large mixing bowl and lightly beat with a fork or whisk.
-
Open the two cans of salmon and strain the excess liquid. Place salmon into the food processor, and pulse salmon a few times until it takes on a minced consistency (be careful not to over-process or it will become mushy).
-
Add the salmon to the large mixing bowl with the eggs, followed by the cooked celery and onion, 1 cup of panko, 1/3 cup plain Greek yogurt, 1 1/2 tbsp dried dill, 1 tsp paprika, 3/4 tsp salt, and 1 1/2 tbsp lemon juice. Mix with a large mixing spoon until combined.
-
Using a 1/3 cup measure, scoop out the salmon mixture and form into eight round patties. Place on a baking tray or directly into a freezer-safe container (see note for freezing).
To cook:
Preheat oven to 400°F. Place frozen patties in the oven on a parchment-lined baking sheet and bake for 20-22 minutes, flipping halfway. Patties should be lightly browned and have an internal temperature of 165°F when done.
To make the Easy Sriracha Sauce:
In a small bowl, combine 1/2 cup plain Greek yogurt, 1/2 cup mayonnaise, 1-2 tbsp of sriracha (depending on your preferred spice level). Serve immediately.
Notes
Freezing note: If you have space in your freezer, I suggest freezing patties on a baking tray before storing them in a freezer container. This will prevent them from sticking. Otherwise, place the patties directly into a freezer-safe container, ensuring they are not squished together, or they may stick.
- Prep Time: 45
- Cook Time: 20
- Category: Dinner
- Method: Oven
