Salmon Cakes Recipe
Salmon Cakes Recipe
Table of Contents
Salmon Cakes Recipe
This salmon cakes recipe delivers golden, crispy patties bursting with flavor, perfect for a quick weeknight meal or elegant appetizer. Made with pantry staples and nutrient rich salmon, these cakes are gluten-free adaptable, ready in 30 minutes, and packed with omega-3s.
Description
Salmon cakes are a versatile, budget friendly dish that transforms simple ingredients into a showstopping meal. This salmon cakes recipe balances crispy exteriors with tender, flaky interiors, using either canned or fresh salmon for convenience. Ideal for busy households, these patties are rich in protein, healthy fats, and flavor, making them a hit with adults and kids alike.
In this guide, you’ll learn:
- Why salmon cakes are a nutritious, sustainable choice (hello, omega-3s).
- Tips for achieving the perfect crispy texture without overcooking.
- Creative serving ideas, from zesty salads to creamy dipping sauces.
- How to customize the recipe for dietary needs (gluten-free, dairy-free).
Salmon cakes shine as a meal prep superstar they freeze beautifully and reheat in minutes. Whether you’re cooking for two or a crowd, this recipe scales effortlessly. Plus, we’ll share pro tricks for avoiding common mistakes (like soggy patties.) and maximizing flavor with herbs and spices.
Ingredients
- 14 oz canned salmon (drained, skinless/boneless) or 1.5 cups cooked fresh salmon
- 2 large eggs
- 1/2 cup breadcrumbs (or gluten-free panko)
- 1/4 cup finely chopped parsley
- 2 tbsp green onions, minced
- 1 tsp Dijon mustard
- 1 tsp lemon zest + 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 3 tbsp olive oil (for frying)
- Salt to taste
Instructions
- Prep Salmon: Drain canned salmon or flake cooked fresh salmon into a bowl. Remove bones/skin if needed.
- Mix Ingredients: Combine salmon, eggs, breadcrumbs, parsley, green onions, Dijon, lemon zest/juice, paprika, garlic powder, and pepper. Mix gently (avoid overworking).
- Form Patties: Shape into 8 evenly sized patties (3” wide). Chill 10 minutes to firm.
- Cook: Heat olive oil in a skillet over medium heat. Fry patties 3–4 minutes per side until golden. Drain on paper towels.
- Serve: Pair with lemon wedges, tartar sauce, or a fresh arugula salad.
Notes
- Substitutions: Use almond flour for gluten-free; replace eggs with 2 tbsp mayo for binding.
- Bake Option: Bake at 400°F (200°C) for 15 minutes, flipping halfway.
- Storage: Refrigerate up to 3 days or freeze uncooked patties for 1 month.
- Pro Tip: Chill patties before frying to prevent crumbling.
Salmon Cakes Recipe
Ingredients
- 14 oz canned salmon drained, skinless/boneless or 1.5 cups cooked fresh salmon
- 2 large eggs
- 1/2 cup breadcrumbs or gluten-free panko
- 1/4 cup finely chopped parsley
- 2 tbsp green onions minced
- 1 tsp Dijon mustard
- 1 tsp lemon zest + 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 3 tbsp olive oil for frying
- Salt to taste
Instructions
- Prep Salmon: Drain canned salmon or flake cooked fresh salmon into a bowl. Remove bones/skin if needed.
- Mix Ingredients: Combine salmon, eggs, breadcrumbs, parsley, green onions, Dijon, lemon zest/juice, paprika, garlic powder, and pepper. Mix gently (avoid overworking).
- Form Patties: Shape into 8 evenly sized patties (3” wide). Chill 10 minutes to firm.
- Cook: Heat olive oil in a skillet over medium heat. Fry patties 3–4 minutes per side until golden. Drain on paper towels.
- Serve: Pair with lemon wedges, tartar sauce, or a fresh arugula salad.
Notes
- Substitutions: Use almond flour for gluten-free; replace eggs with 2 tbsp mayo for binding.
- Bake Option: Bake at 400°F (200°C) for 15 minutes, flipping halfway.
- Storage: Refrigerate up to 3 days or freeze uncooked patties for 1 month.
- Pro Tip: Chill patties before frying to prevent crumbling.
