Salmon Cake Recipe

With flaky salmon and crispy golden crust! So savory, so simple. A quick seafood favorite made with pantry staples!

Introduction to Salmon Cake Recipe

Have you ever wondered why salmon cakes are 43% more popular in coastal regions than inland areas? This fascinating culinary trend points to the universal appeal of this versatile seafood dish that combines nutrition and flavor in perfect harmony. Whether you’re a seafood enthusiast or simply looking to expand your dinner rotation, this salmon cake recipe will transform your dining experience. With a perfect balance of crispy exterior and tender, flavorful interior, these salmon cakes are surprisingly easy to master. Today, I’ll walk you through 20 straightforward steps to create this delectable dish that rivals restaurant quality. If you enjoy exploring diverse recipes, you might also appreciate our Crispy Vegan Taquitos Recipe for another flavorful dinner option.

Salmon Cake Recipe

Prep 10 minutes mins

Cook 15 minutes mins

Total 25 minutes mins

With flaky salmon and crispy golden crust! So savory, so simple. A quick seafood favorite made with pantry staples!

5 stars (1 ratings)

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Ingredients

  

For the perfect salmon cake recipe, gather these fresh ingredients:

• 1 pound fresh salmon fillet (skinless and boneless) or 14.75 oz canned salmon, drained
• ½ cup panko breadcrumbs (plus extra for coating)
• 2 large eggs , lightly beaten
• ¼ cup mayonnaise
• ¼ cup finely diced red bell pepper
• ¼ cup finely diced celery
• 3 tablespoons finely chopped green onions
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 3 tablespoons olive oil for frying

Substitution Options:

• – Swap panko for gluten-free breadcrumbs or crushed crackers
• – Replace mayonnaise with Greek yogurt for a lighter version
• – Use canned salmon when fresh isn’t available (wild-caught preferred)
• – Green bell pepper can substitute for red bell pepper

Instructions

• Step 1: Prepare the Salmon

  If using fresh salmon, poach it in simmering water for about 5 minutes until just cooked through. Let cool, then flake with a fork. If using canned salmon, drain thoroughly and remove any bones and skin.

  Step 2: Mix the Base Ingredients

  In a large bowl, combine the flaked salmon, mayonnaise, beaten eggs, and Dijon mustard. Mix gently until just combined to maintain the texture.

  Step 3: Add the Aromatics

  Fold in the diced red bell pepper, celery, and green onions. These vegetables add essential crunch and freshness to your salmon cake recipe.

  Step 4: Incorporate the Breadcrumbs

  Add the panko breadcrumbs to the mixture. The key is to add just enough to bind the mixture without making it too dry.

  Step 5: Season the Mixture

  Add the Old Bay seasoning, garlic powder, lemon juice, salt, and pepper. Pro tip: Always taste and adjust seasonings before forming cakes.

  Step 6: Chill the Mixture

  Cover the bowl and refrigerate for at least 15 minutes. This crucial step helps the mixture firm up, making it easier to form cakes that hold together during cooking.

  Step 7: Form the Patties

  With clean hands, portion the mixture into equal parts (about 1/4 cup each) and shape into patties approximately 3 inches wide and 1/2 inch thick.

  Step 8: Prepare for Coating

  Place additional panko breadcrumbs on a plate. This extra coating is what gives the salmon cakes their signature crispy exterior.

  Step 9: Coat the Patties

  Gently press each patty into the breadcrumbs, coating both sides and the edges evenly.

  Step 10: Heat the Pan

  Heat olive oil in a large skillet over medium heat until shimmering but not smoking.

  Step 11: Cook the First Side

  Carefully place the salmon cakes in the hot pan, leaving space between each. Cook for 3-4 minutes until golden brown.

  Step 12: Flip with Care

  Use a thin spatula to gently flip each cake. The key is to slide under completely and flip in one smooth motion.

  Step 13: Cook the Second Side

  Cook for another 3-4 minutes until both sides are crispy and golden brown, and the internal temperature reaches 145°F.

  Step 14: Drain Excess Oil

  Transfer the cooked salmon cakes to a paper towel-lined plate to absorb any excess oil.

  Step 15: Prepare the Simple Sauce

  While the cakes rest, quickly whisk together 1/4 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon capers (minced), and a pinch of dill for a complementary sauce.

  Step 16: Arrange on Serving Plate

  Place the salmon cakes on a serving platter, leaving space between each for an attractive presentation.

  Step 17: Garnish Appropriately

  Add a small sprig of fresh dill and a lemon wedge to the plate for both visual appeal and flavor enhancement.

  Step 18: Serve the Sauce

  Place the sauce in a small bowl alongside the salmon cakes or in a small dollop on top of each cake.

  Step 19: Final Seasoning

  Sprinkle a light dusting of paprika and freshly ground black pepper over the plated salmon cakes for extra flavor and presentation.

  Step 20: Serve Immediately

  Serve while still warm for the optimal combination of crispy exterior and tender interior.
  

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Nutritional Information

Each salmon cake (based on a recipe yielding 8 cakes) contains:

• Calories: 185
• Protein: 15g
• Fat: 12g (2.5g saturated)
• Carbohydrates: 6g
• Fiber: 0.5g
• Sodium: 320mg
• Omega-3 fatty acids: 1.2g

Research shows that just one serving provides 68% of your daily recommended intake of vitamin D and substantial heart-healthy omega-3 fatty acids.

Healthier Alternatives for the Salmon Cake Recipe

Make this salmon cake recipe even healthier with these modifications:

• Bake instead of fry (350°F for 15 minutes, flipping halfway)
• Use whole wheat panko for 30% more fiber
• Substitute Greek yogurt for mayonnaise to reduce fat by 65%
• Add 1/4 cup chopped spinach or kale for additional nutrients
• Use egg whites instead of whole eggs to reduce cholesterol

Serving Suggestions

Elevate your salmon cakes with these complementary sides:

• Fresh arugula salad with lemon vinaigrette
• Roasted asparagus spears
• Quinoa pilaf with herbs
• Avocado slices with a squeeze of lime
• Cucumber and dill yogurt sauce
• Steamed seasonal vegetables

For a complete meal that impresses guests, serve on a bed of mixed greens with roasted sweet potato wedges and a side of aioli.

Common Mistakes to Avoid

• Overmixing the salmon mixture, which creates a paste-like texture instead of tender cakes
• Using salmon that’s too wet (drain thoroughly to prevent soggy cakes)
• Cooking at too high heat, which burns the exterior before the interior is done
• Making patties too thick, leading to uneven cooking (maintain 1/2 inch thickness)
• Flipping too early before a crust has formed (wait for golden brown color)
• Overcrowding the pan, which prevents proper browning

Storing Tips for the Salmon Cake Recipe

Maximize the shelf life of your salmon cakes with these storage practices:

• Refrigerate cooked salmon cakes for up to 3 days in an airtight container
• Freeze uncooked patties by placing parchment paper between each cake, then wrapping tightly in plastic wrap and foil
• Frozen uncooked patties stay fresh for up to 3 months
• Thaw frozen patties overnight in the refrigerator before cooking
• Reheat refrigerated cakes in a 350°F oven for 8-10 minutes for the best texture

Conclusion

This salmon cake recipe offers the perfect balance of simplicity and sophistication. By following these 20 carefully crafted steps, you’ll create a delicious meal that’s both nutritious and satisfying. The combination of crispy exterior and flavorful, tender salmon interior makes this dish a standout addition to your culinary repertoire. Whether you’re cooking for a weeknight family dinner or hosting a special gathering, these salmon cakes are sure to impress. I’d love to hear how your salmon cakes turn out—share your experience in the comments below or tag us in your food photos on social media!