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
Scale
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.
