Salmon Cakes Recipe
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.
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.
Notes
Fresh salmon is best, but substitute with leftover cooked salmon or canned salmon if needed. Adjust bread crumbs or mayo if the mixture is too moist or dry.