These Salmon and White Bean Cakes are a protein-packed, fiber-rich dish perfect for quick, satisfying meals.
Combining tender salmon with creamy cannellini beans, they deliver healthy fats and essential nutrients while staying low in saturated fat and carbs.
Easy to prepare and skillet-ready in under 20 minutes, they’re ideal for weeknight dinners or meal-prep lunches.
Salmon White Bean Cakes
Equipment
- 1 medium bowl
- 1 fork or potato masher
- 1 nonstick skillet
- 1 spatula
- Measuring Cups and Spoons
Ingredients
- 1 pouch 3 oz salmon, drained (e.g., Safe Catch)
- ½ cup cannellini beans drained and rinsed
- 1 large egg
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1 –2 tablespoons oil for cooking
Instructions
- Prepare the Salmon: Open your 3-ounce salmon pouch and carefully drain any excess liquid. Transfer the salmon into a medium mixing bowl. Using a fork, gently flake the salmon into small pieces, ensuring there are no large chunks remaining. Take care not to mash it too fine—small, tender flakes provide texture and make the cakes more satisfying.
- Mash the Cannellini Beans: Drain and rinse ½ cup of cannellini beans thoroughly under cold water. Add the beans to the bowl with the flaked salmon. Using a fork or a potato masher, mash the beans together with the salmon until the beans are completely broken down and fully incorporated. The mixture should become a cohesive, slightly chunky paste that will hold together when forming patties.
- Combine Dry Ingredients: Add ¼ cup of breadcrumbs, ¼ cup of grated Parmesan cheese, ½ teaspoon garlic powder, and ½ teaspoon onion powder to the salmon-bean mixture. Sprinkle in a pinch of salt and freshly ground black pepper to taste. These ingredients add flavor, binding power, and a hint of savory richness. Mix thoroughly until every component is evenly distributed.
- Incorporate the Egg: Crack one large egg into the mixture. The egg acts as a natural binder, helping the cakes hold their shape during cooking. Stir gently but thoroughly until the egg is fully absorbed into the mixture, forming a uniform batter-like consistency. If the mixture feels too wet, add a teaspoon of breadcrumbs at a time until it holds together comfortably in your hands.
- Form the Patties: Lightly oil your hands to prevent sticking. Take approximately 1.5 tablespoons of the mixture and roll it into a ball. Then, gently press it into a compact, round patty about 1/2 inch thick. Repeat this process with the remaining mixture, forming evenly sized patties to ensure consistent cooking.
- Preheat the Skillet: Place a nonstick skillet over medium-low heat and add 1–2 tablespoons of cooking oil to coat the bottom. Allow the skillet to heat gradually; a properly preheated pan ensures the cakes will develop a golden, crispy crust without sticking. You can test the heat by sprinkling a tiny drop of water—it should sizzle gently.
- Cook the First Side: Carefully place the patties in the preheated skillet, leaving a little space between each one. Let them cook undisturbed for 5–8 minutes, or until the edges appear firm and golden brown. Resist the urge to move them too soon, as this can break the patties apart. This slow cooking allows the flavors to meld and the cakes to crisp nicely.
- Flip and Cook the Second Side: Once the first side is golden and firm, use a spatula to gently flip each patty. Cook the opposite side for an additional 3–5 minutes, or until evenly golden and cooked through. Both sides should have a crisp exterior while remaining tender inside.
- Remove and Rest: Carefully transfer the cooked patties to a plate lined with paper towels to absorb any excess oil. Allow them to rest for a few minutes. This brief resting period helps the patties firm up slightly, making them easier to handle and enhancing their flavor.
- Serve and Enjoy: Serve your salmon and white bean cakes warm, either on their own, with a fresh salad, or alongside your favorite dipping sauce. They’re perfect as a quick weeknight dinner, a healthy lunch, or even as a protein-packed snack. Garnish with a sprinkle of fresh herbs or a squeeze of lemon for an extra burst of flavor.
Notes
- For best results, use a high-quality canned or pouched salmon with minimal bones. Skinless varieties create a smoother texture.
- When mashing the beans, aim for a mostly smooth consistency but leave some small bean pieces for added texture.
- Adjust seasoning gradually; the Parmesan cheese adds saltiness, so taste before adding extra salt.
- Medium-low heat is crucial: cooking too high may brown the cakes too quickly while leaving the centers undercooked.
- If the mixture feels too sticky, add extra breadcrumbs one teaspoon at a time to achieve a firm but moist consistency.
Chef’s Secrets: Elevating Flavor And Texture
To make your salmon and white bean cakes extra flavorful, experiment with fresh herbs like dill, parsley, or chives.
A squeeze of lemon juice added to the mixture brightens the flavor and complements the richness of the salmon.
For extra crispiness, lightly coat the patties with additional breadcrumbs or panko before frying.
Using a nonstick or well-seasoned skillet ensures they cook evenly without sticking, while allowing a delicate, golden crust to form.
Serving Suggestions: Delicious Meal Ideas
These cakes are versatile and can be served in multiple ways.
Pair them with a light salad of arugula and cherry tomatoes for a refreshing lunch.
For a heartier dinner, serve atop quinoa or brown rice with roasted vegetables.
They also make excellent sandwich fillings—place a cake on a whole-grain bun with a dollop of yogurt-dill sauce or avocado for added creaminess.
A lemon wedge on the side elevates every bite.
Storage Tips: Keep Cakes Fresh Longer
Salmon and white bean cakes store well in the refrigerator for up to 3 days in an airtight container.
For longer storage, freeze uncooked patties on a parchment-lined tray, then transfer to a freezer-safe bag for up to 2 months.
Reheat frozen cakes in a preheated skillet over medium-low heat to maintain crispiness.
Avoid microwaving if possible, as it can make the exterior soggy.
Frequently Asked Questions
1. Can I use canned salmon instead of pouched salmon?
Yes! High-quality canned salmon works perfectly. Drain thoroughly and remove any bones or skin if preferred. Adjust seasoning to taste, as canned salmon can sometimes be slightly saltier.
2. Can I bake the cakes instead of pan-frying?
Absolutely. Preheat the oven to 375°F (190°C) and bake on a lightly greased sheet for 12–15 minutes per side, or until golden and cooked through.
This method reduces oil usage while keeping them crispy.
3. Can I make these cakes ahead of time?
Yes. You can form the patties and refrigerate for a few hours before cooking, or freeze them raw for future meals.
Thaw frozen patties in the fridge before cooking for best results.
4. Are these cakes suitable for meal prep?
Definitely. They hold their texture well and reheat nicely in a skillet or oven. Pair with grains, salads, or roasted vegetables for balanced meal-prep lunches.
5. Can I substitute other beans for cannellini?
Yes. White beans like Great Northern or navy beans work well. Avoid softer beans that may become mushy, as this can affect the patties’ structure.
