This recipe for salmon cakes brings together flaky salmon, crispy edges, and vibrant flavors. It’s the perfect way to use fresh salmon or leftovers for a quick, nutritious meal. With easy-to-find ingredients like bell peppers, breadcrumbs, and parsley, these salmon patties are a versatile dish that pairs wonderfully with salads, rice, or roasted vegetables. Whether you’re looking for a family dinner idea or a simple appetizer, these salmon cakes are a fantastic choice.
Ingredients
For the Salmon:
- 1 lb fresh salmon filet*
- Garlic salt (I use Lawry’s brand)
- Black pepper
- Olive oil
For the Patties:
- 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 mayonnaise
- 1 tsp Worcestershire sauce
- 1/4 cup minced fresh parsley
Instructions
Bake the Salmon:
- Preheat your oven to 425˚F. Line a rimmed baking sheet with parchment or a silicone baking mat.
- Place the salmon skin-side down on the prepared sheet. Brush with olive oil and season generously with garlic salt and black pepper.
- Bake uncovered for 10-15 minutes, or until just cooked through. Remove from the oven, cover with foil, and let rest for 10 minutes.
- Discard the skin, flake the salmon with a fork, remove any bones, and let it cool to room temperature.
Prepare the Vegetables:
- Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter, and the diced onion and bell pepper.
- Sauté until softened and golden, about 7-9 minutes. Remove from heat and let cool.
Mix and Shape the Patties:
- In a large mixing bowl, combine the cooled, flaked salmon, sautéed onion and pepper, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and parsley.
- Stir until well combined. Use a flat ice cream scoop or your hands to portion the mixture into 13-14 patties, about 1/3 to 1/2 inch thick.
Cook the Salmon Cakes:
- Heat 1 Tbsp oil and 1 Tbsp butter in a large skillet over medium heat. Once the butter is sizzling, add half of the salmon cakes.
- Sauté for 3 1/2 to 4 minutes per side, or until golden brown and cooked through. Adjust the heat if they brown too quickly.
- Transfer to a paper towel-lined plate. Repeat with the remaining patties, adding the remaining oil and butter to the pan.
Why You’ll Love This Recipe
- Balanced Flavors: The combination of fresh salmon, sautéed vegetables, and seasonings creates a harmonious blend of flavors.
- Perfect Texture: Crispy on the outside and tender on the inside, these patties are a delight to bite into.
- Versatile Meal: Great for lunch, dinner, or even as appetizers at a gathering.
Tips
- Salmon Options: Fresh salmon is ideal, but canned or leftover cooked salmon can be used in a pinch.
- Prevent Crumbling: Ensure the patties are compact and the mixture is well-combined to hold their shape during cooking.
- Cooking Temperature: Adjust the heat to medium-low if the patties brown too quickly.
Variations and Substitutions
- Vegetables: Swap red bell pepper for green or add finely diced celery for extra crunch.
- Spices: Add a pinch of cayenne pepper or smoked paprika for a kick of flavor.
- Gluten-Free: Use gluten-free bread crumbs instead of Panko.
FAQs
Q: Can I make these ahead of time?
A: Yes, you can prepare the patties in advance and refrigerate them for up to 24 hours before cooking.
Q: Can I freeze salmon cakes?
A: Absolutely! Place cooked or uncooked patties on a baking sheet to freeze, then transfer to a freezer-safe bag. Cook from frozen or reheat gently.
Serving and Suggestions
- Pairings: Serve with a light salad, roasted vegetables, or mashed potatoes for a full meal.
- Sauce Ideas: Try these with tartar sauce, garlic aioli, or a squeeze of fresh lemon juice for added zest.
- Presentation: Garnish with fresh parsley or dill for a polished look.
This salmon cakes recipe offers a wholesome and flavorful dish that’s simple to make yet feels special enough for any occasion.
Salmon Cakes Recipe (Salmon Patties)
14
servings30
minutes45
minutesIngredients
For the Salmon:
1 lb fresh salmon filet*
Garlic salt (I use Lawry’s brand)
Black pepper
Olive oil
For the Patties:
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 mayonnaise
1 tsp Worcestershire sauce
1/4 cup minced fresh parsley
Directions
- Bake the Salmon:
- Preheat your oven to 425˚F. Line a rimmed baking sheet with parchment or a silicone baking mat.
- Place the salmon skin-side down on the prepared sheet. Brush with olive oil and season generously with garlic salt and black pepper.
- Bake uncovered for 10-15 minutes, or until just cooked through. Remove from the oven, cover with foil, and let rest for 10 minutes.
- Discard the skin, flake the salmon with a fork, remove any bones, and let it cool to room temperature.
- Prepare the Vegetables:
- Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter, and the diced onion and bell pepper.
- Sauté until softened and golden, about 7-9 minutes. Remove from heat and let cool.
- Mix and Shape the Patties:
- In a large mixing bowl, combine the cooled, flaked salmon, sautéed onion and pepper, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and parsley.
- Stir until well combined. Use a flat ice cream scoop or your hands to portion the mixture into 13-14 patties, about 1/3 to 1/2 inch thick.
- Cook the Salmon Cakes:
- Heat 1 Tbsp oil and 1 Tbsp butter in a large skillet over medium heat. Once the butter is sizzling, add half of the salmon cakes.
- Sauté for 3 1/2 to 4 minutes per side, or until golden brown and cooked through. Adjust the heat if they brown too quickly.
- Transfer to a paper towel-lined plate. Repeat with the remaining patties, adding the remaining oil and butter to the pan.
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