If you have been searching for a delightfully simple yet impressive seafood dish, this Salmon Cakes Recipe is exactly what you need. These golden, tender patties boast a perfect blend of flaky salmon, fresh herbs, and crisp veggies that come together in a crispy exterior and moist center. Whether you’re preparing a quick weeknight dinner or looking to wow guests at your next gathering, these salmon cakes bring comfort, flavor, and versatility to your table in no time.
Ingredients You’ll Need
With just a handful of fresh and pantry staples, this recipe shines through its straightforward ingredients—each one adding a special touch, from the moistness of mayonnaise to the brightness of parsley. Every component contributes to the perfect taste, texture, and inviting color of the salmon cakes.
- 2 (6 oz) cans salmon, drained and flaked: The base of our cakes, providing rich flavor and tender texture.
- 1/2 cup breadcrumbs (panko or regular): Adds structure and crunch while keeping the cakes tender inside.
- 1/4 cup finely chopped red onion: Offers a mild pungency and subtle sweetness that balances the richness.
- 1/4 cup finely chopped celery: Brings a refreshing crunch and a touch of earthy flavor.
- 2 tablespoons chopped fresh parsley: Packs an herbal burst of freshness and lovely color.
- 2 large eggs: Bind the ingredients together neatly for easy patty formation.
- 2 tablespoons mayonnaise: Ensures moistness and a creamy tang that enhances the salmon’s taste.
- 1 teaspoon Dijon mustard: Adds a slight kick and depth, elevating the overall flavor profile.
- 1/2 teaspoon garlic powder: A gentle hint of savory warmth without overpowering.
- 1/4 teaspoon salt: Enhances all the natural flavors within the cakes.
- 1/4 teaspoon black pepper: Provides a gentle heat that rounds out the seasoning.
- 2 tablespoons olive oil (for frying): Creates the irresistibly crisp, golden crust you’ll love.
- Lemon wedges for serving: Perfect for squeezing over the hot cakes, adding bright acidity and freshness.
How to Make Salmon Cakes Recipe
Step 1: Mix the Salmon Cake Ingredients
Start by combining the flaked salmon, breadcrumbs, finely chopped red onion, celery, and fresh parsley in a large mixing bowl. Add the eggs, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Use a fork or spatula to gently mix everything until thoroughly combined but still light. This ensures that each salmon cake will hold together beautifully and have bursts of flavor in every bite.
Step 2: Shape the Patties
Once the mixture is ready, form it into 6 to 8 even patties about half an inch thick. You want these to be compact enough to stay intact during cooking but not too dense—they should still feel tender and fluffy. A little moisture from the mayo and eggs makes shaping easier, so don’t hesitate to use your hands gently to press the mixture together.
Step 3: Cook the Salmon Cakes
Heat the olive oil in a large skillet over medium heat until shimmering. Carefully place the patties in the pan, leaving some space between each. Cook for about 3 to 4 minutes per side until they’ve developed a gorgeous golden-brown crust and are warmed through. Once cooked, transfer the salmon cakes to a paper towel-lined plate to drain any excess oil. This step guarantees that perfect balance of crunch on the outside and succulence inside.
How to Serve Salmon Cakes Recipe
Garnishes
Simple garnishes like fresh lemon wedges are a must-have for this dish. A squeeze of lemon juice brightens the flavors instantly, cutting through the richness while elevating the classic salmon cake taste. You might also try a sprinkle of extra chopped parsley or a dollop of tartar sauce or sour cream to add creamy, tangy contrasts.
Side Dishes
Salmon cakes pair wonderfully with crisp green salads, roasted vegetables, or creamy mashed potatoes for a comforting meal. Light coleslaw or a refreshing cucumber salad adds color and crunch, balancing the savory patties. For something heartier, serve alongside quinoa or brown rice tossed with fresh herbs.
Creative Ways to Present
Want to impress your guests? Stack salmon cakes between slices of toasted bread or lightly buttered buns for delicious salmon sandwiches topped with lettuce, tomato, and aioli. Alternatively, serve mini salmon cakes as appetizers with toothpicks and a variety of dipping sauces—think zesty remoulade or a spicy chipotle mayo—for a fun finger-food buffet.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover salmon cakes, store them in an airtight container in the refrigerator for up to three days. This helps maintain their moisture and texture without drying out.
Freezing
You can freeze uncooked patties by placing them on a parchment-lined tray, freezing until solid, then transferring to a zip-top freezer bag. They freeze beautifully for up to two months and can be cooked straight from frozen with an extra couple of minutes in the pan or oven.
Reheating
To bring leftovers back to life, reheat salmon cakes gently in a skillet over medium heat or in a preheated oven at 350°F (175°C) until warmed through and crisp on the outside again. Avoid microwaving, as that can make them soggy.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Cooked fresh salmon works wonderfully in place of canned. Just be sure to flake it well and adjust seasoning as needed, since fresh salmon has a slightly milder flavor.
What kind of breadcrumbs should I use?
Panko breadcrumbs create a lighter, crispier texture, but regular breadcrumbs work just fine. Choose according to your preference or pantry availability—both give excellent results.
How can I make these salmon cakes gluten-free?
Simply substitute the breadcrumbs with gluten-free alternatives like crushed gluten-free crackers or almond flour, keeping the binding ingredients the same.
Can I bake these salmon cakes instead of frying?
Yes, you can bake the salmon cakes at 400°F (200°C) for 15 to 18 minutes, flipping halfway through for even browning. This gives a lighter version with less oil but still great texture.
What should I serve with salmon cakes for a party?
Serve mini salmon cakes with a trio of dipping sauces such as lemon aioli, honey mustard, or a spicy sriracha mayo. Add some crisp veggie sticks or a fresh salad to round out the spread elegantly.
Final Thoughts
I hope this Salmon Cakes Recipe inspires you to add a little seafood magic to your meals. It’s comforting, flavorful, and easy to make—everything you want in your weeknight dinner or special appetizer. Trust me, once you try these, they’ll become a favorite to share with family and friends over and over again. Now, grab your ingredients, and let’s get cooking!
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Salmon Cakes Recipe
- Total Time: 25 minutes
- Yield: 6–8 cakes 1x
Description
This Salmon Cakes recipe offers a delicious and easy way to enjoy canned salmon transformed into crispy, flavorful patties. Perfect as a main course or appetizer, these salmon cakes combine flaked salmon with breadcrumbs, fresh vegetables, and seasonings, pan-fried to golden perfection and served with fresh lemon wedges for brightness. Ideal for a quick weeknight meal or entertaining guests with a light seafood option.
Ingredients
Salmon Cake Mixture
- 2 (6 oz) cans salmon, drained and flaked
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 2 tablespoons chopped fresh parsley
- 2 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking
- 2 tablespoons olive oil (for frying)
To Serve
- Lemon wedges
Instructions
- Combine Ingredients: In a large bowl, thoroughly mix the flaked salmon, breadcrumbs, finely chopped red onion and celery, fresh parsley, eggs, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper until well combined to create the salmon cake mixture.
- Form Patties: Shape the mixture into 6 to 8 patties, each about 1/2 inch thick, ensuring they hold together well for cooking.
- Heat Oil: Warm the olive oil in a large skillet over medium heat, preparing the pan for frying the salmon cakes.
- Cook Salmon Cakes: Place the patties carefully into the skillet and cook for 3 to 4 minutes on each side, or until they develop a golden brown crust and are heated through completely.
- Drain Excess Oil: Transfer the cooked salmon cakes to a paper towel-lined plate to remove any excess oil, ensuring they stay crisp and not greasy.
- Serve: Serve the salmon cakes warm with fresh lemon wedges on the side to add a bright, zesty finish.
Notes
- For a lighter alternative, bake the salmon cakes at 400°F (200°C) for 15 to 18 minutes, flipping halfway through the cooking time.
- Fresh cooked salmon can be used instead of canned for a different texture and flavor.
- Adding a bit more parsley or other herbs can enhance the freshness of the patties.
- These salmon cakes freeze well for meal prepping; freeze uncooked patties and fry directly from frozen, adding a couple more minutes to the cook time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Appetizer
- Method: Frying
- Cuisine: American
