Salmon Cake Recipe
With flaky salmon and crispy golden crust! So savory, so simple. A quick seafood favorite made with pantry staples!
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 SalmonIf 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 IngredientsIn 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 AromaticsFold 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 BreadcrumbsAdd 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 MixtureAdd 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 MixtureCover 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 PattiesWith 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 CoatingPlace additional panko breadcrumbs on a plate. This extra coating is what gives the salmon cakes their signature crispy exterior.Step 9: Coat the PattiesGently press each patty into the breadcrumbs, coating both sides and the edges evenly.Step 10: Heat the PanHeat olive oil in a large skillet over medium heat until shimmering but not smoking.Step 11: Cook the First SideCarefully place the salmon cakes in the hot pan, leaving space between each. Cook for 3-4 minutes until golden brown.Step 12: Flip with CareUse 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 SideCook for another 3-4 minutes until both sides are crispy and golden brown, and the internal temperature reaches 145°F.Step 14: Drain Excess OilTransfer the cooked salmon cakes to a paper towel-lined plate to absorb any excess oil.Step 15: Prepare the Simple SauceWhile 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 PlatePlace the salmon cakes on a serving platter, leaving space between each for an attractive presentation.Step 17: Garnish AppropriatelyAdd a small sprig of fresh dill and a lemon wedge to the plate for both visual appeal and flavor enhancement.Step 18: Serve the SaucePlace the sauce in a small bowl alongside the salmon cakes or in a small dollop on top of each cake.Step 19: Final SeasoningSprinkle a light dusting of paprika and freshly ground black pepper over the plated salmon cakes for extra flavor and presentation.Step 20: Serve ImmediatelyServe while still warm for the optimal combination of crispy exterior and tender interior.
