Description
Golden, crispy, and flavorful salmon cakes made with canned or fresh salmon. Quick, satisfying, and perfect as a main dish or snack, these cakes are versatile and easy to make.
Ingredients
1 can (14-15 oz) salmon, drained and flaked (or 1 cup cooked fresh salmon, flaked)
1/2 cup breadcrumbs (panko or regular)
1/4 cup finely chopped onion
1/4 cup finely chopped celery (optional)
1/4 cup mayonnaise
1 large egg
1 tbsp Dijon mustard or yellow mustard
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning (optional)
Salt and pepper, to taste
2 tbsp chopped fresh parsley or dill (optional)
Oil for frying (vegetable or canola)
Instructions
- In a large bowl, combine the salmon, breadcrumbs, onion, celery, mayonnaise, egg, mustard, lemon juice, Worcestershire sauce, Old Bay, salt, pepper, and herbs. Stir gently until just combined.
- Shape the mixture into 6 to 8 patties, about 3 inches wide each.
- Place the patties in the fridge for 15–20 minutes to firm up.
- Heat oil in a skillet over medium heat and fry the patties for 3–4 minutes on each side, until golden and cooked through. Drain on paper towels.
- Serve hot with tartar sauce, lemon wedges, or over a crisp salad.
Notes
Bake instead of frying for a lighter version: 375°F (190°C) for 15–20 minutes, flipping once.
Add diced jalapeño or hot sauce for extra heat.
Use gluten-free breadcrumbs for dietary needs.
Swap herbs with chives or green onions for a flavor twist.
Form mini patties for appetizers with dipping sauce.
Store in the fridge for up to 3 days or freeze for up to 2 months.
Reheat by pan-frying, baking at 350°F for 10–15 minutes, or microwaving (note: may lose crispiness).
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 14g
- Cholesterol: 50mg
