Meal-Prep Series: Easy Salmon Cakes
I came across these salmon cakes a while ago and they are one of my regular-rotation recipes. They are quick and healthy, plus they’re delicious.
Bringing a new life into the world is a miraculous experience, and as a postpartum doula, I understand the crucial role that nourishment plays in supporting the well-being of new mothers. After birth, it is essential to focus on replenishing vital nutrients and reducing inflammation in the body and one powerful way to achieve this is by incorporating anti-inflammatory omega-3 fatty acids into your diet. This recipe is great because both the salmon and flaxmeal are powerhouses for omega-3 fatty acids.
Whether you are newly postpartum or planning ahead for baby, you don’t want to miss out on these salmon cakes, nor the homemade tartar sauce!
Easy Salmon Cakes
Ingredients
7oz jarred roasted red peppers, chopped
2 6-oz cans of boneless, skinless salmon
2 eggs
¼ cup Panko Japanese bread crumbs
¼ cup ground flaxseed
¼ cup chopped fresh cilantro or parsley, I like a mix of both
3 garlic cloves, minced or pressed
2 tsp Worcestershire sauce
salt and pepper, to taste
a few shakes of Old Bay seasoning, if desired
Instructions
Preheat oven to 375 degrees Fahrenheit.
Open cans of salmon and drain liquid from each. Place drained salmon into a large mixing bowl and flake with a fork
Add the chopped roasted red peppers, eggs, breadcrumbs, ground flaxseed, cilantro/parsley, garlic, Worcestershire sauce, salt, pepper, and Old Bay seasoning, if using. Mix all ingredients with a fork until combined.
Using a ¼ measuring cup, scoop portions of the mixture onto a silicone lined baking sheet, linked here. Lightly press the tops of the salmon cakes down with the back of the measuring cup, I got 8 total cakes.
If desired, sprinkle a bit more of the Old Bay seasoning over each cake and a light drizzle of extra virgin olive oil.*
Bake at 375 for 10 minutes. Flip the cakes and bake for an additional 5 minutes or until the cakes are cooked through.
serve with a squeeze of lemon or a homemade tartar sauce, see below.
Tartar Sauce
¼ cup whole fat Greek yogurt, 1-2 Tbsp. mayo, juice from half a lemon, salt and pepper to taste.
preparation notes
*if you’re freezing these to make for after baby, freeze them BEFORE you cook them. You can do this by portioning them out through step 5 and placing them in the freezer until they’re frozen solid. Add them to a reusable zip bag, I like these ones, and they should stay fresh up to 3 months. To make, simply take them out of the freezer and add them to the oven at 375. If cooking from frozen, you’ll need to add about 10 minutes of additional cooking time.
Recipe has been adapted from this BusyCooks recipe
Andrea Yates at Caring for You Doula is a postpartum doula based in Hoboken, NJ, serving families across northern NJ- Hudson, Essex, Bergen, and Union Counties. She is passionate the postpartum period, and helping parents navigate this time with confidence and ease. Contact her today to set up a free consultation on how she can help care for you and your family during this amazing time.
