Salmon Cakes are a flavorful and satisfying dish that combines the richness of salmon with the perfect blend of seasonings and crunchy breadcrumbs. This recipe creates golden-brown cakes that are crispy on the outside and tender on the inside, making them a crowd-pleasing meal or appetizer.
Why You Will Love This Recipe
- Quick and Easy: You can make salmon cakes with minimal effort. Using either canned or fresh salmon, the preparation is simple and the cooking process is quick.
- Healthy and Flavorful: Packed with protein, omega-3 fatty acids, and essential nutrients, salmon cakes are both delicious and nutritious.
- Versatile: Salmon cakes can be enjoyed in many ways—on their own, in a sandwich, or as part of a meal with a variety of sides.
- Customizable: You can tweak the recipe to suit your preferences, adding spices, herbs, or other ingredients to suit your taste.
Tips and Tricks
Use Fresh or Canned Salmon: While fresh salmon offers a slightly richer flavor, canned salmon is just as delicious and a more affordable option. Just make sure to drain it properly and remove any bones for a smoother texture.
Don’t Overwork the Mixture: When combining the ingredients, be gentle. Overmixing can lead to dense cakes. You want a light, fluffy texture.
Test the Patty: Before frying all the cakes, it’s a good idea to fry a small test patty first. This way, you can adjust the seasoning or add more breadcrumbs if the mixture is too wet.
Chill the Patties Before Frying: For cakes that hold their shape better, chill them in the fridge for about 15-20 minutes before frying. This helps them firm up and reduces the risk of breaking apart while cooking.
Ensure the Right Heat: Make sure your pan is at the right temperature. If it’s too hot, the outside of the salmon cakes may burn before the inside is fully cooked. Medium heat works best for a nice golden color without overcooking the outside.
Variations
- Spicy Salmon Cakes: Add chopped jalapeños or a dash of hot sauce to the mixture for a spicy kick.
- Herb-Infused Cakes: Experiment with different herbs such as dill, thyme, or tarragon to add a unique flavor profile to your salmon cakes.
- Vegetable Add-ins: Add finely diced vegetables like bell peppers, zucchini, or corn for extra flavor and texture.
- Gluten-Free Salmon Cakes: Substitute the breadcrumbs with gluten-free breadcrumbs or crushed rice crackers for a gluten-free option.
How to Serve
Salmon cakes are versatile and can be served in various ways:
- With Dipping Sauces: Serve with tartar sauce, a spicy mayo, or a tangy mustard dipping sauce for extra flavor.
- As a Sandwich: Place the salmon cakes on a soft bun, add some lettuce, tomato, and a dollop of sauce for a satisfying sandwich.
- On a Salad: Serve the salmon cakes over a bed of mixed greens, with avocado, tomatoes, and a light vinaigrette dressing.
- With Sides: Pair with roasted vegetables, mashed potatoes, or rice for a complete meal.
How to Store
- In the Refrigerator: If you have leftovers, store the salmon cakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over low heat to retain their crispiness.
- In the Freezer: You can also freeze cooked salmon cakes. Place them in a single layer on a baking sheet and freeze until solid. After that, transfer them to a freezer-safe bag or container. They can be frozen for up to 1 month. To reheat, bake them in the oven at 375°F for about 15-20 minutes or until heated through.
Recipe FAQs
1. Can I use frozen salmon for this recipe?
Yes, frozen salmon can be used. Just be sure to thaw it completely before flaking it. You can thaw it in the refrigerator overnight or quickly under cold running water.
2. How do I keep the salmon cakes from falling apart?
Make sure the mixture has enough binding ingredients, like breadcrumbs and egg. Chilling the patties before frying also helps them hold together better. Also, be sure to cook them on medium heat to ensure they don’t break apart in the pan.
3. Can I make salmon cakes ahead of time?
Yes, you can make the salmon cakes ahead of time. Simply form the patties and refrigerate them until you’re ready to cook. Chilling the patties helps them keep their shape and makes the frying process easier.
4. Can I make these salmon cakes without mayonnaise?
Yes, you can substitute mayonnaise with Greek yogurt for a lighter option. You can also try using sour cream for a creamy texture, or olive oil for a more savory option.
5. How can I make the salmon cakes crispier?
For extra crispiness, make sure the pan is well-heated before adding the cakes. Additionally, you can lightly coat the patties with breadcrumbs before frying to enhance the crunch.
Salmon Cakes
Salmon Cakes are a flavorful and satisfying dish that combines the richness of salmon with the perfect blend of seasonings and crunchy breadcrumbs. This recipe creates golden-brown cakes that are crispy on the outside and tender on the inside, making them a crowd-pleasing meal or appetizer.
Ingredients
- lb fresh salmon filet (or 14-15 oz canned salmon)
- Garlic salt (Lawry’s brand recommended)
- Black pepper
- Olive oil
- 1 medium onion, finely diced
- ½ red bell pepper, diced
- 3 Tbsp unsalted butter, divided
- 1 cup Panko breadcrumbs (Japanese-style)
- 2 large eggs, lightly beaten
- 3 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- ¼ cup fresh parsley, minced
Instructions
- Prepare the Salmon: Preheat your oven to 425°F. Place the salmon skin-side down on a lined baking sheet, brush with olive oil, and season with garlic salt and black pepper. Bake for 10-15 minutes, or until the salmon is cooked through. Once done, remove from the oven, cover with foil, and let rest for 10 minutes. Discard the skin, flake the salmon with a fork, and set it aside to cool to room temperature.
- Sauté the Vegetables: In a medium skillet, heat 1 Tbsp of olive oil and 1 Tbsp of butter over medium heat. Add the diced onion and bell pepper, cooking until softened and golden, about 7-9 minutes. Remove from heat.
- Mix the Salmon Cake Ingredients: In a large bowl, combine the cooled flaked salmon, sautéed veggies, breadcrumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and fresh parsley. Stir to combine until everything is well mixed.
- Form the Patties: Using a flat ice cream scoop, portion the mixture into 13-14 patties. Press them into ⅓ to ½-inch thick cakes.
- Cook the Salmon Cakes: In a large pan, heat 1 Tbsp olive oil and 1 Tbsp butter over medium heat. Once the butter is sizzling, add half of the patties and cook for 3 ½ to 4 minutes per side, until golden brown and cooked through. If the cakes brown too quickly, reduce the heat. Transfer the cooked cakes to a paper towel-lined plate. Add the remaining oil and butter to the pan and cook the rest of the cakes.
- Serve and Enjoy: Serve these crispy salmon cakes hot, and enjoy them with your favorite sauce or a squeeze of lemon!
- Salmon options: While fresh salmon is best, you can also use leftover cooked salmon, canned salmon, or salmon packets.
- Texture adjustments: If the mixture is too moist to hold the patty shape, add more breadcrumbs. If it’s too dry, add an extra tablespoon of mayo.
Nutrition Information
Yield
14Serving Size
1Amount Per Serving Calories 163Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 55mgSodium 139mgCarbohydrates 7gFiber 1gSugar 1gProtein 9g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Salmon cakes are a flavorful, nutritious, and versatile dish that can be adapted to suit any taste. Whether you’re looking for a quick dinner or a dish to impress your guests, these golden, crispy cakes will not disappoint. Enjoy them as a main course, appetizer, or even as a filling for a sandwich—there’s no wrong way to enjoy them!
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