As the aroma of crispy salmon cakes fills the kitchen, I can’t help but smile at the memories that rush back. Each bite of these flavorful patties reminds me of special family gatherings and cozy dinners with loved ones. Whether you’re hosting a dinner party or just treating yourself on a busy weeknight, my salmon cakes recipe is sure to please and disappear fast! With a deliciously crispy outside and tender, flaky inside, these salmon patties will become a regular favorite in your household. Best of all, they can be paired with my indulgent homemade tartar sauce! Are you ready to dive into this scrumptious salmon recipe? Let’s get cooking!
Why You’ll Love This Recipe
- Easy prep: With just a few simple steps, you’ll have delightful salmon cakes ready in no time!
- Great flavor: The combination of fresh ingredients and seasonings creates a perfect melange of flavors.
- Perfect for busy weeknights: These salmon patties come together quickly, making them an ideal choice for a satisfying meal after a hectic day.
- Versatile: Great as an appetizer, main course, or even leftover in lunchboxes!
Ingredients
- Fresh salmon fillet: The star of the show; fresh salmon yields the best flavor and texture.
- Garlic salt: This flavorful seasoning enhances the natural taste of salmon.
- Black pepper: Adds a lovely warmth to the dish.
- Olive oil: Helps achieve that golden brown crust.
- Onion: A great base flavor that complements the salmon beautifully.
- Red bell pepper: A pop of color and sweetness adds to the dish.
- Unsalted butter: For a rich, savory flavor.
- Panko bread crumbs: The key to that perfect, crispy texture.
- Large eggs: Essential to bind the patties together.
- Mayonnaise: Adds creaminess and richness.
- Worcestershire sauce: A hint of umami flavor goodness.
- Fresh parsley: Brightens up the flavors and adds a fresh note.
Full ingredient list with measurements is provided in the pintable recipe card below.
How to Make the Recipe
Let’s get started! First, preheat your oven to 425°F. While it heats up, line a rimmed baking sheet with parchment or a Silpat – your salmon cakes deserve a reliable base! Place your fresh salmon skin-side down on the prepared sheet, and brush it lovingly with olive oil. Season generously with garlic salt and black pepper, then let it bake uncovered for about 10-15 minutes, until cooked through. If you have a thinner cut of salmon, like I did, it’ll be closer to 10 minutes. After baking, cover the salmon with foil and let it rest for about 10 minutes.
Once the salmon has cooled a bit, discard the skin, and gently flake the fish with forks – it should fall apart beautifully. Keep an eye out for any bones and remove them, then let the flaked salmon cool to room temperature while you prepare the veggies.
Now, heat a medium skillet over medium heat. Add in 1 tablespoon of olive oil, 1 tablespoon of butter, and toss in your finely diced onion and red bell pepper. Sauté these golden gems until they soften and begin to turn golden, about 7-9 minutes. Once they’re perfectly caramelized, remove from heat.
In a large mixing bowl, combine the flaked salmon, sautéed onion and bell pepper, a cup of Panko bread crumbs, two beaten eggs, three tablespoons of mayonnaise, Worcestershire sauce, garlic salt, black pepper, and minced parsley. Stir it all together with a gentle hand, and soon you’ll have a lovely mixture to work with!
To form the patties, I love to use a flat ice cream scoop – it’s so easy! Portion and press them into 1/3 to 1/2 inch thick patties. Don’t be afraid to get your hands a little messy; it’s part of the fun!
Next, grab a large pan and heat 1 tablespoon each of oil and butter over medium heat. Once the butter is sizzling, gently add half of your salmon cakes to the pan, allowing them to sauté for about 3.5 to 4 minutes on each side until they’re golden brown and fully cooked. If they start to brown too quickly, simply reduce the heat a tad. Place the cooked salmon cakes on a paper towel-lined plate while you repeat the cooking process for the rest of the patties.
Pro Tips for Making the Recipe
- If you prefer convenience, feel free to substitute fresh salmon with leftover cooked salmon, well-drained canned salmon, or even salmon packets!
- Should your mixture feel too moist to hold the patty shape? Just sprinkle in a bit more Panko bread crumbs! On the flip side, if it seems too dry, a touch more mayonnaise will work wonders.
- Don’t hesitate to personalize your salmon cakes! You can add chopped herbs, such as dill or chives, for extra flavor, or even experiment with different spices.
How to Serve
These delightful salmon cakes are incredibly versatile! Serve them with a dollop of my homemade tartar sauce for a zesty kick, or pair them with a side of roasted veggies or a fresh green salad for a well-rounded meal. You can also serve them on a soft bun with your favorite toppings for a delectable salmon burger! Garnish with a sprig of parsley or a squeeze of lemon juice for a delightful finishing touch.
Make Ahead and Storage
If you’d like to get a jump start on dinner, these salmon cakes can be made ahead of time and stored in the fridge for about 24 hours before cooking. To freeze, form your patties and place them in a single layer on a parchment-lined baking tray before freezing. Once frozen solid, transfer them to a freezer bag for up to 3 months! To reheat, simply thaw and follow the cooking instructions as per above.
There you have it! My wonderfully scrumptious salmon cakes recipe is fast, easy, and simply irresistible. I hope this inspires you to cook up a batch soon – happy cooking!
Salmon Cakes Recipe
Equipment
- Oven
- Skillet
- Mixing bowl
- Baking sheet
Ingredients
- 1 lb fresh salmon filet *May substitute with cooked or canned salmon
- to taste garlic salt I use Lawry’s brand
- to taste black pepper
- as needed olive oil
- 1 medium onion finely diced
- ½ cup 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
- ¼ cup fresh parsley minced
Instructions
- Preheat oven to 425˚F and line a baking sheet with parchment. Place salmon skin-side down, brush with olive oil, and season with garlic salt and black pepper. Bake uncovered for 10-15 minutes until cooked through. Flake salmon and cool.
- In a medium skillet, heat 1 Tbsp olive oil, 1 Tbsp butter, and sauté diced onion and bell pepper until softened (7-9 minutes). Remove from heat.
- In a large bowl, combine flaked salmon, sautéed vegetables, bread crumbs, beaten eggs, mayo, Worcestershire sauce, garlic salt, black pepper, and parsley. Stir to combine and form into 13-14 patties.
- In a pan, heat 1 Tbsp of oil and 1 Tbsp butter over medium heat. Cook half the salmon cakes for 3.5 to 4 minutes per side until golden brown. Remove and keep warm; repeat with remaining cakes.