Let's Make Salmon Cakes!
What Are Salmon Cakes?
Salmon cakes are delightful little patties made from flaked salmon, mixed with breadcrumbs, eggs, and flavorful seasonings. These savory treats are then pan-fried to golden perfection, resulting in crispy outsides and tender, flavorful insides. They're like mini seafood burgers, bursting with the taste of the ocean, and they're perfect for anyone who loves seafood or just wants a tasty, quick meal!
- ~50 mins to make
- Equipment: Oven, rimmed baking sheet, skillet, large mixing bowl, and icecream scoop (optional)
- Recipe makes roughly 13-14 cakes
- Serves about 3-4 people
What You Need
1 lb fresh salmon filet
Garlic Salt
Black Pepper
Olive Oil
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1 medium onion (1 cup finely diced)
1/2 red bell pepper, diced
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3 Tbsp unsalted butter, divided
1 cup Panko bread crumbs (Japanese Style crumbs)
3 Tbsp mayo
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1 tsp Worcestershire sauce
1/4 cup minced fresh parsley
What You Gotta Do
Step 1:
Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper.
Bake uncovered for 10-15 min or just until cooked through (my thinner cut wild salmon was closer to 10 minutes). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp while prepping remaining ingredients.
Step 2:
Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
Step 3:
In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley.
Stir to combine then form into 13-14 patties. I find it's easiest to portion the patties using a flat ice cream scoop then pressing them into 1/3 to 1/2″ thick patties.
Step 4:
Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through.
If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
Voilà!
