salmon cakes recipe
Golden, crispy salmon cakes blend flaked salmon, panko, and fresh herbs into tender patties. Ready in under 30 minutes, they deliver a flavorful, protein-rich family dinner perfect for busy weeknights
Servings 6 patties
Calories 200kcal
Ingredients
- 12 oz canned salmon drained and flaked (or use 1 lb fresh cooked salmon, flaked)
- 2 large eggs beaten
- ½ cup panko breadcrumbs plus extra for coating
- 2 Tbsp mayonnaise or Greek yogurt
- 1 tsp Dijon mustard
- 2 Tbsp fresh parsley chopped
- 1 Tbsp fresh dill chopped (or 1 tsp dried dill)
- 1 Tbsp lemon juice
- ¼ tsp onion powder
- ¼ tsp garlic powder
- Salt and pepper to taste
- 2 Tbsp oil for pan-frying vegetable or olive oil
Optional mix-ins:
- 2 Tbsp finely diced onion
- 1 Tbsp capers chopped
- ¼ tsp Old Bay seasoning
Instructions
Prep the Salmon
- If using canned salmon, drain well and transfer to a bowl. Flake with a fork, removing any large bones or skin.
- If using fresh salmon, remove skin and bones, then flake into bite-size pieces.
Mix the Base
- In a large bowl, combine flaked salmon, beaten eggs, mayonnaise, and Dijon mustard.
- Stir in parsley, dill, lemon juice, onion powder, garlic powder, salt, and pepper.
Bind with Breadcrumbs
- Add ½ cup panko breadcrumbs to the salmon mixture. Gently fold until evenly mixed. If the mix feels too wet, add a tablespoon more breadcrumbs.
Form the Patties
- Divide the mixture into 6–8 equal portions.
- Shape each portion into a round patty about ¾ inch thick.
- Coat lightly in extra panko breadcrumbs for crunch, if desired.
Cook the Salmon Cakes
- Pan-Fry Method: Heat oil in a nonstick skillet over medium heat. Add patties and cook 3–4 minutes per side, until golden brown and cooked through.
- Bake Method: Preheat oven to 400 °F (200 °C). Place patties on a parchment-lined baking sheet. Bake 12–15 minutes, flipping halfway, until edges turn golden.
- Air Fryer Option: Preheat to 375 °F. Spray patties lightly with oil. Air fry 8–10 minutes, flipping once, until crisp.
Drain and Rest
- Transfer cooked cakes to a paper-towel-lined plate. Let rest 1–2 minutes to firm up.
Notes
Nutrition Information (per patty)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Fat | 10 g |
| Protein | 15 g |
| Carbohydrates | 10 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 300 mg |