These salmon cakes are crisp on the outside with tasty bites of flaked salmon – YUMM!! It’s mostly salmon which makes every bite such a treat! These salmon cakes always disappear fast and are well loved by the kids and grown ups in our family. I love that there isn’t a hint of fishiness in them.
It’s a smart way to use up leftover cooked salmon, but it’s worth the extra 10 minutes it takes to roast salmon just for this recipe. These salmon patties are THAT GOOD! p.s. You can also use well-drained packaged or canned salmon if that’s what you have on hand.
Make sure to serve with this homemade tartar sauce – it’s the easiest sauce to make, keeps well in the fridge, and once you try homemade, there’s just no going back to the store-bought muck. The same goes for these salmon cakes – they are truly delicious!
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Salmon Cakes Recipe (Salmon Patties)
These salmon cakes are crisp on the outside with flavorful bites of flaked salmon and they always disappear fast! Make sure to serve with our homemade tartar sauce.
Prep: 30min
Total: 75min
Yield: 13
Serving Size: 1 serving
Nutrition Facts: calories 157 kcal, Carbohydrate 5 g, Protein 9 g, Fat 11 g, Saturated Fat 3 g, Cholesterol 53 mg, Sodium 175 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving
Ingredients:
- 1 lb fresh salmon filet*
- Garlic Salt – I use Lawry’s brand
- Black Pepper
- Olive Oil
- 1 medium onion (1 cup finely diced)
- 1/2 red bell pepper (diced)
- 3 Tbsp unsalted butter (divided)
- 1 cup Panko bread crumbs (Japanese Style crumbs)
- 2 large eggs (lightly beaten)
- 3 Tbsp mayo
- 1 tsp Worcestershire sauce
- 1/4 cup minced fresh parsley
Instruction:
- 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 salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.
- 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.
- 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. It’s easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2″ thick patties.
- 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 min 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.
Fresh Salmon Cakes Recipe – Salmon Patties with Fresh Wild Salmon
FAQ
How do you keep salmon patties from falling apart?
What can I use instead of breadcrumbs in salmon patties?
What goes well with salmon cakes?
- Baked Beans.
- Creamy Coleslaw.
- Balsamic Roasted Brussels Sprouts.
- Roasted Sweet Potatoes.
- French Fries.
- Watermelon Feta Salad.
- Pasta Salad.
- Korean Spicy Cucumber Salad.
What is the difference between salmon cakes and salmon croquettes?
