Makes 2-4 cakes (depending on how big you make them and how big the can is)

Canned salmon is an underrated pantry staple. Not only is it convenient, but it’s an excellent source of brain-nourishing, heart-healthy omega-3 fatty acids. And it’s cheap!

If you get canned salmon with bones, it’s a great source of calcium. Pair it with a creamy Greek yogurt sauce that’ll give you even more bone-boosting calcium. I recommend canned salmon with bones to my patients with Osteoporosis. A can provides more than 300 mg of calcium- more than a cup of milk!

You can also use boneless, skinless samon if you aren’t trying to reap the benefits of the calcium-rich bones. Boneless, skinless salmon is still an excellent source of brain-nourishing omega-3 fatty acids and protein.

I use oat bran to boost the soluble fiber, which helps reduce cholesterol. If you don’t have oat bran, you could use oat flour, almond flour, or panko bread crumbs.

I always double the recipe. They freeze well!

Salmon cakes ingredients:

• 1 can of wild salmon (with the bones if you want to boost your calcium intake!)
• 1/4 cup chopped scallions (or green onions), using both the white and green parts
• 1/4 cup diced red pepper
• 1/4 cup chopped dill 
• 2 tbsp lemon juice
• 1 egg
• 1 TBSP mayo
• 1/3 cup Bob’s Red Mill oat bran (or you could use oat flour, almond flour, or panko bread crumbs)
• salt and pepper to taste

Yogurt dill sauce ingredients:

• 1/2 cup plain Greek yogurt
• 1 clove garlic, crushed
• 2 tbsp freshly chopped dill
• 2 tbsp lemon juice
• salt and pepper to taste

Yogurt dill sauce instructions:

1. Combine all ingredients for the sauce in a small bowl. Mix well. Set aside.

Salmon cake instructions:

1. Open the can of salmon. If you got a can with bones and skin, remove the large bones and skin. Leave the smaller bones (they are an excellent source of calcium and are undetectable!). 
2. In a large bowl, combine the salmon, scallions, red pepper, dill, lemon juice, egg, and oat bran (or bread crumbs) in a large bowl. Season with salt and pepper.
3. Use your hands to make 4 burgers. 
4. Coat a large skillet with olive oil or avocado oil (or use a spray). Cook the burgers for 4-5 minutes on each side. (You can also cook the burgers in an air-fryer for approx 8 minutes, flipping halfway through).
5. Top the cakes with yogurt dill sauce. Enjoy!

For another easy canned salmon recipe, check out this Salmon Salad with Lemon, Capers, and Dill recipe.