Here's the Dish

Simple Salmon Cakes with Sriracha Ketchup

By Charlotte on March 23, 2016 2:52 PM

I have been addicted to salmon cakes since my days growing up in Arlington, Texas. Although she worked and had three crazy kids to chase, my mom Patsy made weeknights seem special by whipping up pan-fried salmon patties like these.

You can have eight, small salmon cakes on the table in under an hour with this simple recipe.

Salmon Patties Ready to eat - 600.jpg

My spin on mom's classic recipe is one of our favorites for a light supper or Sunday lunch. I keep canned salmon in the pantry so we can have these anytime.

In addition to canned salmon, you'll need bread crumbs, Sriracha sauce, lemon juice, Miracle Whip Light, garlic powder, a fresh red pepper, an egg and a green onion.

Salmon Cakes Ingredients - 600.jpg

Although the family may think you've fussed, these tasty cakes are quick and easy to prepare. If you like being a step ahead (guilty!), you can even make them in the morning, stash them in the fridge and sauté them about 15 minutes before you're ready to serve.

Plan to refrigerate the salmon mixture at least 30 minutes before pan frying.

Salmon Cakes Ready to cook - 600.jpgCondiments - 450.jpgBob and I enjoy topping these bits of salmon goodness with my brother David's clever recipe for Sriracha Ketchup. Talk about a nice kick! But they're also delightful with a simple squeeze of lemon.

To keep things light, serve these Southern-inspired treats with a green salad and sweet cornbread muffins. Or skip the ketchup and lemon, crumble them in your salad and serve with Thousand Island dressing. So many yummy options!

You need only two ingredients to make Sriracha Ketchup with the perfect amout of heat.

Simple Salmon Cakes with Sriracha Ketchup

Makes 8 small patties; Serves 2-3

Salmon Patties Ready to eat - 600.jpgSalmon Cakes:

Sriracha Ketchup:

For the Salmon Cakes:

Combine first six ingredients. Mix in salmon, egg and 1/4 cup bread crumbs. Form into 8 balls, roll in bread crumbs and refrigerate at least 30 minutes. Flatten to 1/2-inch thick.

Fry in butter over medium heat until golden brown, about 7 minutes per side.

For the Sriracha Ketchup:

Mix the Sriracha and ketchup until well combined. Refrigerate any leftovers and serve with burgers, breaded fish and similar dishes.

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Diabetes-Friendly Chicken Burrito Bowl

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By Laura Cipullo and Lisa Mikus, authors of Everyday Diabetes Meals
Image credit: Colin Erricson

Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.


If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.

If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.

Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.

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