Thanks to our readers that follow us through Facebook for this recipe idea. Someone asked if crab cakes can be made with salmon and if the recipe could be small enough for just two people. My first thought was remembering having salmon patties growing up, and I remembered there being a recipe for them in the first cookbook I ever owned where they called them croquettes. So I took all of the things I remembered and adapted this recipe to make instant pot salmon cakes for you guys!

Do you prefer crab cakes? Catch that recipe right HERE – Bootleg Crab Cakes

My second thought was to call my Gran. She, of course, started by pulling out her cookbooks that are older than I am. We talked about how she makes them, how her sister makes them, how my great-grandmother would add Worchestershire sauce, and then finally how she would make them. I was most interested in the way she makes them because that’s what I wanted to share with you all.

To my surprise, she never did anything out of the ordinary with them. Just a very basic recipe that works and is exactly what I wanted. Funny though, I ended up making two very subtle changes, because well… that’s cooking and where I am on my cooking journey.

Here’s my take on salmon cakes with very subtle but tasty changes. The ingredients are simple and the instructions are easy to follow.

Ingredients

  • canned salmon
  • panko
  • grated parmesan cheese
  • fresh dill
  • egg
  • lemon juice
  • lemon for garnish
  • salt and pepper

Mix It Up

Open the can of salmon and drain off the water. Add to mixing bowl with the panko and parmesan cheese. Finely chop your fresh dill. Beat in the egg and add a little lemon juice.

You can use dill in the jar, it will come out fine, but fresh dill has a little something extra that I can tell the difference. Still, I understand not wanting to buy fresh dill for one meal.

Roll Out and Cut

Using a non-stick surface like a silicone cookie sheet or parchment paper… or just a cooking sheet with nonstick spray on it, press your mixture flat with your hand or you could use a rolling pin. Get the mix about an inch thick and use a cookie cutter to cut them. Or you can do what I did and turn a 1 cup measuring cup upside down and cut your cakes that way. Preheat the oven at this point if you’re making these in a traditional manner. If you’re using an instant pot, you’ll need your trivet.

Instant Pot Method

After you’ve cut your cakes, you’ll need to individually wrap them in aluminum foil. Be careful not to wrap too tight or bend your cakes so that they break apart. Once they’re wrapped you can add them to your instant pot. Put a cup of water in the bottom of the bowl. secure the lid, set to high pressure, and the time to 8 minutes for your 4 patties. It is okay to stack the patties on top of each other. I did 2 on top of the first two because I could not set the 4 out on one ‘level’.

Keep in mind, you will not get a browning or crisping cooking them in the instant pot this way. They are cooked through and very tasty, but I recommend going one step further and placing them under the broiler for a minute or two and crisping them up. (Since croquettes are usually fried or baked.) The photo below shows what they look like out of the instant pot without browning.

Traditional Baking Method (Preferred)

Preheat the oven to 350f. Place your pan in the center of the oven and set a timer for 30 min. I had to do mine for about 35 min or so because my oven runs a little hot. You may need as much as 45 minutes, so just keep an eye on them. You’re wanting them to look golden brown.

How to Make Salmon Cakes in the Instant Pot

Nicole
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Dinner, Lunch
Cuisine American, Seafood
Servings 2 People

Equipment

  • Pressure Cooker
  • Measuring Cup or Cookie Cutter

Ingredients
  

  • 12 oz can salmon
  • 2 lg eggs
  • 1 tbsp fresh chopped dill
  • ½ cup Panko
  • 1 cup parmesan cheese
  • 1 lemon

Instructions
 

  • In a mixing bowl, add the drained can of salmon, panko, parmesan cheese, and dill. Stir. Add whipped eggs and lemon juice. Add salt and pepper to suit your tastes.
  • On a non-stick surface, flatten out your salmon patty mixture. I made mine about a quarter of an inch thick, but you can make yours a little thicker if you like. I used a 1-cup measuring cup to cut my patties into circles. You can do these by hand instead, by making a ball in your hand and then pressing it out to a disk. Or use a cookie cutter.
  • Carefully wrap the patties in aluminum foil. You do not want the water from the instant pot to get to your patties and make them soggy, so wrap them up carefully.
  • Place a cup of water in the instant pot, place your trivet and place your wrapped salmon patties into the cooker.
  • Secure the lid, and using high-pressure, set your timer to 15 minutes. When the time is up, quick-release the pressure.
  • I serve these with a salad and a lemon wedge. It's nice to add a little lemon juice to these after they're cooked, too. Enjoy!

Oven Cooking Instructions

  • Follow Step 1 and 2 above. Do not wrap in tin foil, but place them on a non-stick or sprayed cookie sheet. Place in a preheated oven at 425 for about 15 min. I'd start checking them around 10 min. since your oven results will vary from mine. Also at 10 min, you may want to flip them to get a golden brown on both sides.

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More Cooking with Salmon!

Check out our Easy Keto Sushi Rolls or our Date Night Salmon with Smoked Tomato Broth.

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