Why You’ll Love This Recipe
These Salmon Cakes are the ultimate combination of simplicity and flavor. The crispy exterior pairs beautifully with the tender, flaky interior, and the light seasoning enhances the fresh taste of the salmon without overpowering it. The ingredients come together effortlessly, and you can use fresh or canned salmon, making this recipe flexible and convenient. These cakes are perfect for those who want a quick, healthy meal that’s both satisfying and full of flavor. Serve them with your favorite dipping sauce or alongside a salad for a complete meal. They’re also great for meal prepping!
Ingredients
- 1 lb fresh or canned salmon, drained and flaked (if using canned, remove bones if desired)
- 1/2 cup breadcrumbs (preferably panko for extra crispiness)
- 2 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil or vegetable oil, for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the salmon: If using fresh salmon, cook it by baking or pan-searing it until fully cooked. Then flake it with a fork into small pieces. If using canned salmon, drain and flake it, removing any bones if desired.
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Make the mixture: In a large bowl, combine the flaked salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, lemon juice, parsley (if using), garlic powder, onion powder, salt, and pepper. Mix everything together until just combined. Be careful not to overmix, as this can make the cakes tough.
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Form the cakes: Use your hands to form the mixture into patties, about 1/2-inch thick. This recipe should make around 8-10 cakes, depending on the size.
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Cook the cakes: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the salmon cakes to the pan, cooking in batches if necessary to avoid overcrowding. Fry each cake for about 3-4 minutes per side, until golden brown and crispy. If needed, adjust the heat to prevent burning.
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Drain and serve: Remove the salmon cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges or your favorite dipping sauce, such as tartar sauce or a creamy dill sauce.
Servings and timing
- Servings: 4 (2 cakes per serving)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Add vegetables: You can incorporate finely chopped onions, bell peppers, or celery into the salmon mixture for added flavor and crunch.
- Spicy version: For a bit of heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the mixture.
- Use other fish: If you prefer, you can substitute the salmon with tuna, cod, or other white fish for a different flavor profile.
- Make them gluten-free: Replace the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers for a gluten-free option.
Storage/Reheating
- Storage: Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze, place the cooked salmon cakes in a single layer on a baking sheet and freeze for 1-2 hours. Then transfer to a freezer-safe bag and store for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat leftover salmon cakes in a skillet over medium heat for 3-4 minutes per side until heated through and crispy again.
FAQs
1. Can I use canned salmon for this recipe?
Yes! Canned salmon works perfectly in this recipe. Just drain it and flake it before mixing with the other ingredients.
2. Can I make the salmon cakes ahead of time?
Yes, you can prepare the salmon cakes ahead of time by shaping them and storing them in the refrigerator for up to 24 hours before frying.
3. How do I make these cakes crispy?
The key to crispy salmon cakes is using panko breadcrumbs and frying them in a hot pan with oil. Make sure not to overcrowd the pan to ensure even cooking.
4. Can I bake the salmon cakes instead of frying them?
Yes, you can bake the salmon cakes in a preheated oven at 375°F (190°C) for 15-20 minutes, flipping halfway through, until they are golden brown and cooked through.
5. How do I know when the salmon cakes are cooked?
The salmon cakes are done when they are golden brown on the outside and crispy, and when the internal temperature reaches 145°F (63°C) using a food thermometer.
6. Can I use fresh herbs instead of dried?
Yes, fresh herbs such as dill or thyme can be used in place of dried herbs for added flavor and a more aromatic taste.
7. What should I serve with salmon cakes?
Salmon cakes are great served with a variety of sides, such as a light salad, roasted vegetables, or even coleslaw. They also pair well with sauces like tartar sauce, dill sauce, or a lemon aioli.
8. Can I make these salmon cakes without eggs?
Yes, you can substitute eggs with a flax egg or a chia egg to make them egg-free. Simply mix 1 tablespoon of ground flaxseeds or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it becomes gel-like.
9. Can I add cheese to the salmon cakes?
Yes, you can add shredded cheese, such as cheddar or Parmesan, to the salmon mixture for extra flavor and richness.
10. Can I cook these salmon cakes in advance?
While they are best fresh, you can make the salmon cakes ahead of time and reheat them in a skillet or oven. They will still be delicious, but the crispiness may decrease slightly after storing.
Conclusion
The Best Salmon Cakes are a versatile, quick, and satisfying meal that anyone can enjoy. With their crispy exterior and tender, flavorful interior, they’re a perfect combination of texture and taste. Easy to prepare and customizable to suit your preferences, these salmon cakes are ideal for any occasion, whether you’re making them for a weeknight dinner or serving them at a gathering. With simple ingredients and a few easy steps, you’ll be enjoying these irresistible salmon cakes in no time
