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Two cans of Safe Catch Wild Pacific Pink Salmon

Cranberry-Glazed Salmon Cakes

Crispy salmon cakes meet a bright cranberry-orange glaze for an appetizer that looks right at home on a Thanksgiving platter.

Serves:

5 (2 cakes each)

Prep Time:

20 mins

Cook Time:

20–25 mins

Cranberry-Glazed Salmon Cakes

Ingredients

  • 1 (5 oz) can Safe Catch Wild Pacific Pink Salmon, Do Not Drain
  • ½ cup panko breadcrumbs for the mixture, plus 1–2 tbsp only if needed; ¼ cup additional panko for coating
  • 1 large egg, beaten
  • 2 tbsp finely chopped green onion
  • 1 tbsp commercially prepared mayonnaise
  • 1 tsp Dijon mustard
  • ¼ tsp garlic powder
  • 2 tbsp olive oil, divided, for cooking
  • Salt and black pepper, to taste

CRANBERRY-ORANGE GLAZE

  • ½ cup prepared whole-berry cranberry sauce
  • 2 tbsp orange juice
  • 1 tsp finely grated orange zest
  • 1 tbsp chopped fresh parsley and orange wedges, optional, for serving
  • 1 tsp Dijon mustard

Tools you'll need

  • Mixing bowl
  • Fork, small scoop
  • Shallow plate
  • 12-inch nonstick skillet
  • Spatula
  • Small saucepan
  • Instant-read thermometer

Instructions

  1. Open the salmon: Do Not Drain. Flake with a fork until all natural juices are incorporated. Mix with ½ cup panko, egg, green onion, mayonnaise, Dijon, garlic powder, and a pinch of salt and pepper. Let stand 5 minutes so the crumbs absorb moisture.
  2. The mixture should hold together when gently pressed. If it slumps, mix in extra panko 1 tbsp at a time, up to 2 tbsp, and wait 2 minutes. Divide into 10 equal portions, approximately 2 tbsp each, and shape about 2 inches wide and ½ inch thick. Lightly press both flat sides into the separate ¼ cup panko.
  3. While shaping the cakes, gently simmer cranberry sauce, orange juice, zest, and Dijon in a small saucepan for 3–5 minutes, stirring, until glossy and thick enough to sit on a cake rather than run off.
  4. Heat 1 tbsp oil in a 12-inch nonstick skillet over medium heat. Cook 5 cakes for about 3–4 minutes per side, turning carefully, until golden and firm and the centers reach 160°F. Repeat with the remaining oil and cakes; adjust the heat if the crust browns before the centers are cooked.
  5. Arrange on a platter and spoon about 1 tsp glaze over each cake just before serving to preserve the crisp crust. Serve the remaining glaze separately.

SERVING SUGGESTION

If desired, garnish with the optional chopped parsley and orange wedges. Serve extra glaze on the side.

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