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Salmon Cakes Recipe

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3.8 from 6 reviews

This delicious Salmon Cakes recipe features fresh salmon combined with sautéed vegetables and a blend of flavorful seasonings, formed into patties and pan-fried to a golden brown. Perfect as a main dish for lunch or dinner, these salmon cakes are crispy on the outside and tender on the inside, served best immediately for maximum flavor and texture.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Ingredients

Salmon Cakes

  • 1 to 1¼ lbs fresh salmon (skin removed)
  • ¼ cup onion, finely diced
  • ¼ cup bell pepper, finely diced
  • 2 tablespoons celery, finely diced
  • 1 tablespoon capers
  • 2 cloves garlic, minced
  • 2 eggs, beaten
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Worcestershire sauce
  • ¾ cup bread crumbs (divided: ½ cup + ¼ cup)
  • Salt (½ teaspoon or to taste)
  • Black pepper (¼ teaspoon or to taste)
  • Oil for sautéing and frying (about 4 tablespoons total)

Instructions

  1. Sauté the veggies: Heat about 1 tablespoon of oil in a pan over medium-high heat. Add the diced onion, bell pepper, and celery and sauté until the onions become translucent, approximately 5 minutes. Stir in the capers and sauté for an additional 1 minute. Remove from heat and set aside to cool.
  2. Prepare the salmon: Remove the skin from the salmon if present. Chop the salmon into medium-sized cubes, then finely chop further with a knife or meat cleaver until the texture resembles coarse ground sausage.
  3. Mix the ingredients: In a large bowl, combine the chopped salmon, cooled sautéed vegetables, minced garlic, beaten eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and ½ cup of bread crumbs. Mix thoroughly with a spoon until the mixture is uniform.
  4. Optional resting time: For best results, cover the bowl with plastic wrap and refrigerate the mixture for 1 to 2 hours to allow flavors to meld. This step can be skipped if short on time.
  5. Form the cakes: Place the remaining ¼ cup of bread crumbs into a shallow dish. Divide the salmon mixture into 4 equal portions and shape each into a patty about 1 inch thick. Lightly press each patty into the bread crumbs on both sides to coat. Set them aside.
  6. Fry the salmon cakes: Heat 3 tablespoons of oil in a large skillet over high heat. Once the oil is hot, carefully place the patties into the skillet. Cook for about 3 minutes on one side until nicely browned, then flip and cook for another 3 minutes on the other side until golden and cooked through.
  7. Serve: Remove the salmon cakes from the pan and serve immediately while hot and crispy. Enjoy your flavorful, homemade salmon cakes!

Notes

  • Removing the salmon skin helps achieve a better texture; however, if desired, thin skin can be left on if well chopped.
  • Resting the mixture in the fridge helps the ingredients bind better and improves flavor.
  • You can use panko bread crumbs instead of regular for extra crispiness.
  • Serve with a side of tartar sauce, lemon wedges, or a fresh salad for a complete meal.
  • Leftover salmon cakes can be refrigerated for up to 2 days and gently reheated in a skillet.

Find it online: https://cheftinaskitchen.com/salmon-cakes-recipe/