Salmon Cakes Recipe

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!

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:

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 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.
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.
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. It’s easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2″ thick patties.
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 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.

Salmon Cakes

For an elegant main course, serve Ina Garten’s Salmon Cakes, made with a mix of fresh veggies, capers and Old Bay, from Barefoot Contessa on Food Network.

Prep: 0 30min0

Total: 0 2h20min0

Yield: 5 servings

Serving Size: 1 of 5 servings

Nutrition Facts: servingSize 1 of 5 servings, calories 473, Fat 39g, Saturated Fat 11g, Carbohydrate 16g, Fiber 2g, Sugar 3g, Protein 15g, Cholesterol 142mg, Sodium 530mg

Ingredients:

• 1/2 pound fresh salmon
• Good olive oil
• Kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 3/4 cup small-diced red onion (1 small onion)
• 1 1/2 cups small-diced celery (4 stalks)
• 1/2 cup small-diced red bell pepper (1 small pepper)
• 1/2 cup small-diced yellow bell pepper (1 small pepper)
• 1/4 cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 teaspoon hot sauce (recommended: Tabasco)
• 1/2 teaspoon Worcestershire sauce
• 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
• 3 slices stale bread, crusts removed
• 1/2 cup good mayonnaise
• 2 teaspoons Dijon mustard
• 2 extra-large eggs, lightly beaten

Instruction:

1. Preheat the oven to 350 degrees F.
2. Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
3. Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
4. Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
5. Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
6. Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

The Perfect Salmon Cakes Ever Recipe| This is so GOOD

FAQ

How do you keep salmon cakes from falling apart?

What is the difference between salmon cakes and salmon croquettes?

What can I use instead of breadcrumbs in salmon patties?

What goes good on salmon cakes?

• Potato Salad with Miracle Whip. …
• Summer Pasta Salad. …
• Mom’s Best Cucumber Salad. …
• Crunchy Asian Cabbage Salad. …
• Mexican Quinoa Salad. …
• Classic Caprese Salad with Balsamic Glaze. …
• Roasted Potatoes and Brussels Sprouts. …
• Teriyaki Brussels Sprouts.