Description
This Salmon Cakes recipe offers a delicious and easy way to enjoy seafood using canned salmon. Packed with flavor from breadcrumbs, Dijon mustard, fresh herbs, and spices, these golden brown patties are perfectly pan-fried to create a crispy exterior while remaining tender inside. Ideal for a quick weeknight dinner or a casual lunch, they pair wonderfully with lemon wedges and your choice of tartar or yogurt dill sauce. These cakes are versatile, freezer-friendly, and can be easily adapted for gluten-free diets.
Ingredients
Scale
Salmon Cakes
- 2 (6 oz) cans salmon, drained and flaked (bones and skin removed if preferred)
- ½ cup breadcrumbs (plain or panko)
- 2 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped red onion
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil (for frying)
Instructions
- Mix Ingredients: In a large bowl, combine the drained and flaked salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, finely chopped red onion, lemon juice, chopped fresh parsley, garlic powder, paprika, salt, and black pepper. Stir everything together until the mixture is fully combined and holds together.
- Shape Patties: Divide the salmon mixture evenly into 6 to 8 portions. Shape each portion into a firm patty by pressing with your hands to ensure they hold their shape during cooking.
- Heat Oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to become hot before adding the salmon cakes to ensure a crisp crust.
- Cook Patties: Place the salmon cakes carefully into the hot skillet in batches, making sure not to overcrowd the pan. Cook each side for 3 to 4 minutes until they develop a golden brown crust and are heated through inside.
- Drain and Serve: Once cooked, remove the salmon cakes from the skillet and place them on a paper towel–lined plate to drain excess oil. Serve warm with lemon wedges, tartar sauce, or a simple yogurt dill sauce for added flavor.
Notes
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Fresh cooked salmon can be used instead of canned salmon if preferred.
- These salmon cakes freeze well; shape them into patties and freeze either before cooking or after cooking for easy future meals.
- Be gentle when flipping the patties to keep them intact during cooking.
