Delicious Salmon Cakes

These salmon cakes have a smart trick up their sleeve: a handful of coleslaw mix folded right into the patty. The shredded cabbage and carrot add crunch, a little sweetness and built-in vegetables, so you’re not just frying plain fish.

Everything gets bound with egg and bread crumbs, then seasoned with cilantro, mayonnaise and prepared mustard for tang. The mix comes together with a fork, no fancy equipment, and shapes into patties about an inch thick.

Sear them in a hot nonstick skillet until well browned on both sides; that crust is where the texture and flavor live, so resist the urge to flip too early. Tuck them into soft dinner rolls and you’ve got salmon sliders in about half an hour. Weeknight-friendly and a nice change from the usual burger night.

Kitchen Tips

• Let the shaped patties rest a couple of minutes before cooking so they hold together better in the pan.
• Don’t move the cakes once they hit the skillet; let a brown crust form before flipping, or they fall apart.
• If the mix feels too wet to shape, add a spoonful more bread crumbs; too dry, a touch more mayo.
• Canned or leftover cooked salmon works and makes these even faster.

Variations

• Add a squeeze of lemon or a pinch of Old Bay for brighter flavor.
• Swap the cilantro for dill or chopped scallion.
• Top with a quick sriracha-mayo or tartar sauce on the roll.