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This easy salmon cakes recipe makes irresistibly crispy salmon patties with tender bites of flaked salmon, perfect for a family meal or appetizers. Made with fresh, roasted salmon fillets (or canned salmon for convenience), these flavorful patties are packed with garlic, parsley, bell peppers, and breadcrumbs, giving them a delicious balance of texture and taste. Ready in under 30 minutes, these salmon cakes are kid-friendly, versatile, and can be served with homemade tartar sauce.
Ingredients:Salmon Cakes recipe
- 1 lb fresh salmon filet (or substitute with canned salmon)
- 1 medium onion, finely diced
- 1/2 red bell pepper, diced
- 1 cup Panko bread crumbs
- 2 large eggs, lightly beaten
- 3 Tbsp mayonnaise
- 1/3 cup grated Parmesan cheese
- 1 tsp Worcestershire sauce
- Fresh parsley, minced
- Salt, pepper, garlic salt
- Butter and olive oil for sautéing
Instructions: Salmon Cakes
- Bake the Salmon: Roast salmon fillets at 425°F for 10-15 minutes, then flake them into pieces once cooled.
- Prepare the Vegetables: Sauté onions and bell peppers in butter until softened.
- Form the Patties: Mix flaked salmon, sautéed veggies, breadcrumbs, eggs, mayo, and seasonings. Shape into patties.
4. Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through.
If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
Enjoy these salmon cakes as a light main course or appetizer. They’re perfect for meal prepping and a great way to use up leftover salmon!
Nutrition Per Serving:
- Calories: 220
- Protein: 14g
- Total Fat: 12g
- Carbohydrates: 10g
Salmon Cakes recipe (Salmon Patties)
Ingredients
- 1 lb fresh salmon filet or substitute with canned salmon
- 1 medium onion finely diced
- 1/2 red bell pepper diced
- 1 cup Panko bread crumbs
- 2 large eggs lightly beaten
- 3 Tbsp mayonnaise
- 1/3 cup grated Parmesan cheese
- 1 tsp Worcestershire sauce
- Fresh parsley minced
- Salt pepper, garlic salt
- Butter and olive oil for sautéing
Instructions
- Bake the Salmon: Roast salmon fillets at 425°F for 10-15 minutes, then flake them into pieces once cooled.
- Prepare the Vegetables: Sauté onions and bell peppers in butter until softened.
- Form the Patties: Mix flaked salmon, sautéed veggies, breadcrumbs, eggs, mayo, and seasonings. Shape into patties.
- Salmon Cakes Recipe
- Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through.
- Salmon Cakes Recipe
- If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
- Enjoy these salmon cakes as a light main course or appetizer. They’re perfect for meal prepping and a great way to use up leftover salmon!
10 Tips for Perfect Salmon Cakes recipe 🐟
- Use Fresh Salmon: Freshly roasted salmon gives the best flavor and texture, but well-drained canned salmon works for convenience.
- Don’t Overcook the Salmon: Roast the salmon until just done (10-15 minutes). Overcooked salmon becomes too dry.
- Cool the Salmon Before Mixing: Let the salmon cool to room temperature before mixing with the other ingredients to avoid melting the mayo and eggs.
- Saute Veggies for Extra Flavor: Sautéing the onions and bell peppers enhances the flavor and softens them, creating a better texture for the salmon cakes.
- Add Panko Breadcrumbs: Japanese-style Panko breadcrumbs create a lighter, crispier texture compared to regular breadcrumbs.
- Use a Scoop for Even Patties: Use an ice cream scoop or measuring cup to portion the patties for uniform size and even cooking.
- Chill the Patties: If your patties feel too soft, chill them in the fridge for 15-30 minutes before frying. This helps them hold their shape better.
- Cook in Butter and Oil: A mix of butter and oil in the pan provides a golden, flavorful crust without burning.
- Flip Gently: Handle the patties carefully when flipping. Use a wide spatula to keep them intact.
- Serve with Tartar Sauce: Pair your salmon cakes with a homemade or store-bought tartar sauce for an extra layer of flavor.
10 Questions and Answers for Salmon Cakes recipe 🐟
- Q: Can I use canned salmon for this recipe? A: Yes! Just make sure to drain it well and remove any bones or skin for a smooth texture.
- Q: How do I prevent my salmon cakes from falling apart? A: Make sure the mixture isn’t too wet. If it is, add more breadcrumbs or let the patties chill in the fridge before cooking.
- Q: Can I bake the salmon cakes instead of frying them? A: Yes, bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through until golden brown.
- Q: What type of sauce pairs well with salmon cakes? A: Tartar sauce, aioli, or a lemon-dill yogurt sauce are great options for dipping.
- Q: Can I freeze uncooked salmon cakes? A: Yes, you can freeze the patties before cooking. Freeze them on a baking sheet, then transfer to an airtight container for up to 3 months. Cook directly from frozen.
- Q: What can I serve with salmon cakes? A: Serve them with a side salad, roasted vegetables, or mashed potatoes for a balanced meal.
- Q: Can I use gluten-free breadcrumbs? A: Yes, gluten-free breadcrumbs or even crushed gluten-free crackers can work as a substitute for Panko.
- Q: Can I add other ingredients to the salmon cakes? A: Absolutely! You can mix in chopped herbs like dill or cilantro, or even add grated cheese for extra flavor.
- Q: How can I make my salmon cakes spicier? A: Add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce to the mixture for a spicy kick.
- Q: How long can I store cooked salmon cakes? A: Cooked salmon cakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a pan or oven for best results.