Salmon Cake
This easy salmon cake recipe yields crispy, golden-brown patties packed with fresh salmon flavor. Perfect for a quick, healthy dinner in just 30 minutes!
Ingredients
- 1 pound fresh salmon or two 6-ounce cans, drained
- 3/4 cup panko bread crumbs
- 2 large eggs
- 1/4 cup green onions finely chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- Tartar sauce for serving (optional)
Instructions
- Prepare the Salmon: Bake fresh salmon at 400°F for 12–15 minutes until flaky, then cool and flake into small pieces. For canned salmon, drain and flake into a mixing bowl.
- Mix Ingredients: Combine flaked salmon, panko bread crumbs, eggs, green onions, Dijon mustard, lemon juice, Worcestershire sauce, parsley, salt, and pepper in a large bowl. Mix gently until blended. Add 1 tablespoon extra panko if mixture is too wet.
- Form Patties: Scoop 1/4 cup of mixture and shape into a 3-inch-wide patty. Repeat to make 8 patties. Refrigerate on a plate for 15 minutes to firm up.
- Cook Salmon Cakes: Heat vegetable oil in a skillet over medium heat. Cook 4 patties at a time for 3–4 minutes per side until golden brown. Transfer to a paper towel-lined plate.
- Serve: Serve warm with tartar sauce or lemon juice. Pair with a cucumber salad or roasted vegetables for a complete meal.
Notes
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Notes:
- Chill patties for 15 minutes to prevent crumbling during cooking.
- Use almond flour instead of panko for a gluten-free version.
- Add 1/2 teaspoon cayenne pepper for spicy salmon cakes.
- Test one patty first to adjust seasoning before cooking the batch.
- Freeze uncooked patties for up to 3 months; thaw before cooking.
- Calories: 200 kcal
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 70mg
- Sodium: 350mg
- Carbohydrates: 8g
- Fiber: 0.5g
- Sugar: 1g
- Protein: 18g