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Two golden-brown salmon cakes on a plate with a side salad, lemon wedge, and a bowl of dipping sauce: salmon fish cakes recipe

salmon fish cakes recipe

Ava
Try this delicious salmon fish cakes recipe that's easy to make, healthy, and full of flavor! Perfect for any occasion and sure to impress.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Seafood
Servings 4
Calories 320 kcal

Ingredients
  

  • 1 ½ cups Salmon cooked and flaked: Use fresh, baked salmon, or opt for canned salmon for convenience.
  • ½ cup Breadcrumbs Panko works best for a light and crispy texture, but regular breadcrumbs are fine too.
  • 1 large Egg Acts as the perfect binder to hold everything together.
  • 2 tablespoons Fresh Herbs chopped: Dill and parsley add a burst of fresh flavor.
  • ¼ cup Onion finely chopped: For a subtle sweetness and added texture.
  • 1 Garlic clove minced: Because a little garlic makes everything better!
  • 1 teaspoon Lemon Zest Brightens the flavor and balances the richness of the salmon.
  • Seasoning: A pinch of salt black pepper, and a dash of paprika or cayenne for a mild kick.
  • 3 tablespoons Olive Oil For frying and achieving that golden, crispy crust.

Optional Add-Ins:

  • 1 teaspoon Mustard Dijon: For a tangy depth of flavor.
  • 1 tablespoon Mayonnaise Keeps the cakes moist and tender.
  • Veggie Boost Finely grated carrots or zucchini can be mixed in for extra nutrients.

Instructions
 

Prepare the Mixture:

  • In a large mixing bowl, combine the flaked salmon, breadcrumbs, egg, chopped herbs, onion, garlic, and lemon zest.
  • Add salt, pepper, and your choice of paprika or cayenne for a gentle kick of spice.
  • If you’re using Dijon mustard or mayonnaise, mix those in as well for extra creaminess.

Mix and Shape:

  • Use a fork or your hands to gently mix the ingredients until well combined. Be careful not to overmix—this helps the cakes stay tender.
  • Divide the mixture into equal portions and shape each into a patty, about ½ inch thick. This recipe typically yields 6–8 patties, depending on size.

Chill the Patties:

  • Place the patties on a plate or tray and refrigerate for 15–20 minutes. This step helps them firm up, making them easier to cook without falling apart.

Cook to Perfection:

  • Heat 3 tablespoons of olive oil in a large skillet over medium heat.
  • Once the oil is hot, add the salmon patties, making sure not to overcrowd the pan.
  • Cook for 3–4 minutes on each side, or until they’re golden brown and crispy. Use a spatula to flip them carefully.

Drain and Rest:

  • Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil. Let them rest for a couple of minutes before serving.

Video

Notes

Tips for Success:

  • If the mixture feels too wet, add a bit more breadcrumbs. If it’s too dry, a splash of olive oil or a dollop of mayo will do the trick.
  • To make the process even faster, prepare the patties ahead of time and store them in the fridge until you’re ready to cook.
Keyword fishcakes salmon, Salmon Fish Cakes, Healthy Salmon Cakes, Easy Fish Cakes