If you’re craving a dish that combines the rich flavors of fresh fish with a satisfying, crispy texture, look no further than this Salmon Cakes Recipe. It’s a delightful way to enjoy salmon, whether you’re working with canned or freshly cooked fish, and it’s perfect for any meal of the day. Each bite delivers a lovely harmony of tender salmon, subtle herbs, and a crispy golden crust that makes these cakes impossible to resist. Plus, they come together quickly and use simple, wholesome ingredients that you might already have in your kitchen. Trust me, once you try this Salmon Cakes Recipe, it will quickly become a staple in your recipe collection.
Ingredients You’ll Need
Getting the ingredients right is the key to making these salmon cakes truly shine. Each element plays a role, from adding moisture and binding the cakes to layering in flavor and creating that coveted golden crust. Here’s what you’ll need to bring this recipe to life:
- Salmon: Either canned and drained or fresh cooked and flaked, this is the star of the show, providing rich flavor and protein.
- Breadcrumbs: Use panko for extra crunch or regular for a softer texture; they help bind the cakes and give structure.
- Finely chopped onion: Adds a mild sharpness and depth of flavor without overpowering the salmon.
- Finely chopped celery (optional): For a tiny crunch and fresh, green notes that brighten the cakes.
- Mayonnaise: Brings moisture and a subtle creaminess that keeps the cakes tender.
- Egg: Acts as a binder so the patties hold together beautifully while cooking.
- Dijon or yellow mustard: Adds a tangy kick and a bit of complexity in flavor.
- Fresh lemon juice: Lifts the whole dish with a touch of citrus brightness.
- Worcestershire sauce: Provides a subtle umami depth and a hint of savory warmth.
- Old Bay seasoning (optional): Perfect if you want that classic seafood seasoning vibe with a little spice.
- Salt and pepper: Essential to season and enhance all the flavors.
- Chopped fresh parsley or dill (optional): For a pop of color and fresh herbaceous notes.
- Oil for frying: Vegetable or canola oil works best to get that golden crisp exterior.
How to Make Salmon Cakes Recipe
Step 1: Mix the Ingredients
Start by gently combining the flaked salmon with the breadcrumbs, onion, celery (if using), mayonnaise, egg, mustard, lemon juice, Worcestershire sauce, Old Bay, salt, pepper, and herbs in a large bowl. Be careful not to overmix — you want everything to come together well but still keep the texture slightly loose and tender.
Step 2: Shape the Patties
Next, divide the mixture into 6 to 8 equal portions and shape each into a patty about 3 inches wide. Don’t worry about making them perfect circles — rustic shapes work beautifully and taste just as great!
Step 3: Chill to Firm Up
Pop the patties into the fridge for about 15 to 20 minutes. This chilling step is a game changer because it helps the cakes hold their shape when you cook them, preventing any wobble or crumbling.
Step 4: Fry Until Golden
Heat the oil in a skillet over medium heat and carefully place the patties in the pan. Fry them for 3 to 4 minutes on each side, or until they are beautifully golden and crispy on the outside while cooked through on the inside. Drain them on paper towels to soak up any excess oil.
Step 5: Ready to Serve
Serve your salmon cakes hot, straight from the pan. They’re irresistible on their own, but wait until you see the serving suggestions coming up!
How to Serve Salmon Cakes Recipe
Garnishes
Simple garnishes can elevate your salmon cakes from delicious to spectacular. Fresh lemon wedges are a classic, bringing a bright tang that cuts through the richness. A dollop of tartar sauce or a drizzle of creamy dill sauce adds a cooling, lovely contrast. If you have fresh herbs like parsley or dill, sprinkle a little over the top for color and brightness.
Side Dishes
Salmon cakes are wonderfully versatile when it comes to sides. A crisp green salad with a zesty vinaigrette complements their richness perfectly. Roasted vegetables, like asparagus or Brussels sprouts, add earthiness and texture. For a heartier meal, serve them alongside fluffy mashed potatoes or creamy coleslaw for a true comfort food experience.
Creative Ways to Present
Want to impress guests or just mix things up? Try serving mini salmon cakes as elegant appetizers with toothpicks and a dipping sauce. Or place the cakes on top of buttered toast or inside a sandwich bun with lettuce and pickles for a casual yet insanely tasty lunch. Another fun idea is to serve them over a bed of grain salad or quinoa for a healthful, balanced plate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, salmon cakes keep well covered in the refrigerator for up to 3 days. Store them in an airtight container to maintain their moisture and flavor. When ready to eat, they still taste great and can be enjoyed cold or reheated.
Freezing
Salmon cakes freeze beautifully, making them perfect for meal prep. Place unbaked patties on a baking sheet to freeze individually, then transfer them to a freezer bag. They’ll keep for up to 2 months. When you want to enjoy them, thaw in the fridge overnight before cooking as usual.
Reheating
To reheat, gently warm the salmon cakes in a skillet over medium heat or pop them in a preheated oven at 350°F (177°C) until heated through and crispy again. Avoid the microwave if possible to preserve their crispy texture.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Fresh cooked salmon works wonderfully in this Salmon Cakes Recipe. Just be sure to flake it well and use about one cup to substitute for a standard can. Cooking it with a little seasoning before mixing will boost the flavor even more.
Can I bake the salmon cakes instead of frying?
Yes, you can bake them in the oven for a lighter alternative. Place the patties on a greased baking sheet and bake at 400°F (204°C) for about 15 to 20 minutes, flipping halfway through, until golden and cooked through.
What can I use instead of mayonnaise?
If you prefer a lighter or egg-free option, plain Greek yogurt can be a great substitute for mayonnaise, adding moisture and tang without overpowering the salmon’s flavor.
How do I prevent the salmon cakes from falling apart?
Chilling the patties before cooking and using enough breadcrumbs or binding agent like egg helps hold them together. Also, handle them gently when flipping in the pan to keep the shape intact.
Are salmon cakes gluten-free?
They can be! Simply swap the regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers, and ensure any Worcestershire sauce used is gluten-free as well.
Final Thoughts
This Salmon Cakes Recipe is truly a gem—easy to make, packed with flavor, and perfect for any occasion. Whether you’re feeding a hungry family or impressing friends with a casual dinner, these cakes deliver every time. I hope you give this recipe a try soon and discover just how delicious and versatile salmon cakes can be. Happy cooking!
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Salmon Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Delicious and easy-to-make salmon cakes featuring tender flaked salmon combined with savory breadcrumbs, fresh vegetables, and aromatic herbs. These crispy, golden patties are pan-fried to perfection and make a perfect appetizer or main dish served with tartar sauce or lemon wedges.
Ingredients
Main Ingredients
- 1 can (14-15 oz) salmon, drained and flaked (or 1 cup cooked fresh salmon, flaked)
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery (optional)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard or yellow mustard
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning (optional)
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley or dill (optional)
- Oil for frying (vegetable or canola)
Instructions
- Combine Ingredients: In a large bowl, mix the flaked salmon, breadcrumbs, chopped onion, celery (if using), mayonnaise, egg, mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, pepper, and fresh herbs. Stir gently until just combined to avoid overmixing and preserve the salmon’s texture.
- Form Patties: Shape the mixture into 6 to 8 patties, each about 3 inches wide. Make sure they are compact but not overly dense to ensure even cooking.
- Chill Patties: Place the formed patties in the refrigerator for 15 to 20 minutes to firm up, which helps prevent them from falling apart during frying.
- Heat Oil and Fry: Heat vegetable or canola oil in a skillet over medium heat. Fry the patties for 3 to 4 minutes on each side until they develop a golden-brown crust and are cooked through. Avoid overcrowding the pan for even cooking.
- Drain and Serve: Remove the cooked salmon cakes and place them on paper towels to drain excess oil. Serve hot with tartar sauce, lemon wedges, or atop a crisp salad for a flavorful meal.
Notes
- Using panko breadcrumbs will give the cakes a lighter and crispier texture.
- Celery is optional but adds a nice crunch and freshness.
- Chilling the patties before frying helps them hold their shape better.
- Adjust seasoning according to taste, especially salt and Old Bay seasoning.
- Leftover salmon cakes can be refrigerated for up to 2 days and reheated in a skillet or oven.
