Salmon Cakes Recipe
The Salmon Cakes Recipe is a simple yet nutritious way to enjoy seafood without the fuss. This recipe uses tender, flaky salmon mixed with fresh herbs, spices, and breadcrumbs to create deliciously crispy cakes, ideal for a light lunch or as an appetizer. Bringing out the best flavors of salmon, this easy-to-follow recipe delivers a golden, crunchy exterior with a soft, flavorful center. Perfect for any seafood lover, these salmon cakes pair wonderfully with a tangy sauce or fresh salad, making them a versatile, crowd-pleasing dish.
Equipment
- Mixing bowl
- Frying pan
- Spatula
- Measuring spoons
- Plate lined with paper towel (for draining)
Ingredients
- 1 lb salmon, cooked and flaked (or canned salmon, drained)
- 1/2 cup breadcrumbs (plus extra for coating)
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
Instructions
- Prepare the Mixture: In a mixing bowl, combine the flaked salmon, breadcrumbs, egg, parsley, Dijon mustard, lemon juice, salt, and pepper. Mix until evenly combined.
- Form the Cakes: Shape the mixture into 8 small patties. If desired, coat each patty lightly with additional breadcrumbs for extra crispiness.
- Heat the Pan: Heat olive oil in a frying pan over medium heat.
- Cook the Salmon Cakes: Place the patties in the pan and cook for 3-4 minutes per side or until golden brown and crispy.
- Drain and Serve: Transfer to a plate lined with paper towels to drain any excess oil. Serve warm with lemon wedges or your favorite dipping sauce.
Notes
- Make Ahead Tip: You can prepare the salmon mixture ahead of time and store it in the fridge for up to 24 hours before cooking.
- Serving Suggestions: Serve with a side salad or on a toasted bun for a salmon burger twist!
