If you have ever craved a seafood dish that’s bursting with fresh flavors and has a perfect crispy outside paired with a tender, flaky inside, then this Salmon Cakes Recipe (Salmon Patties) Recipe is going to become your new favorite. Offering a delightful balance of savory seasonings, tender salmon, and a lightly golden crust, these salmon cakes are a total crowd-pleaser that are surprisingly simple to make. Not only do they taste amazing, but they also bring a touch of elegance to your table while being versatile enough for any occasion. Trust me, once you try this Salmon Cakes Recipe (Salmon Patties) Recipe, you’ll wonder why you didn’t make them sooner!
Ingredients You’ll Need
The magic of this Salmon Cakes Recipe (Salmon Patties) Recipe lies in its straightforward ingredients that come together with ease. Each element plays a crucial role to build layers of flavor, texture, and a pop of color that just elevates every bite.
- Fresh salmon filet (1 lb): The star of the dish, providing moistness and that irresistible seafood flavor.
- Garlic Salt: Adds a gentle garlic punch combined with perfect seasoning that enhances the fish.
- Black Pepper: Gives a subtle heat and aromatic warmth to balance the overall taste.
- Olive oil: Essential for cooking evenly and creating that golden crust without overpowering flavors.
- Medium onion (1 cup finely diced): Brings sweet undertones and a slight crunch when sautéed.
- Red bell pepper (1/2, diced): Adds vibrant color and a mild natural sweetness.
- Unsalted butter (3 Tbsp divided): Used to soften veggies and sauté salmon cakes for that indulgent crispy finish.
- Panko bread crumbs (1 cup): Japanese-style crumbs give a lighter, crispier texture compared to regular breadcrumbs.
- Large eggs (2, lightly beaten): Act as a binder to keep those patties perfectly formed.
- Mayonnaise (3 Tbsp): Adds moisture and a subtle creaminess that ties everything together.
- Worcestershire sauce (1 tsp): Brings a hint of tangy depth and umami to the mix.
- Fresh parsley (1/4 cup minced): Finishes with a burst of fresh herbaceousness and color.
How to Make Salmon Cakes Recipe (Salmon Patties) Recipe
Step 1: Bake the Salmon
Start by preheating your oven to 425˚F and lining a rimmed baking sheet with parchment paper or a silpat for easy cleanup. Place the salmon skin-side down, brush it generously with olive oil, and season with garlic salt and black pepper to amplify the fish’s natural flavor. Baking uncovered for 10 to 15 minutes allows the salmon to cook gently but thoroughly, staying moist and tender. Once done, let it rest covered with foil for ten minutes; this resting step helps the juices settle. After that, remove the skin, flake the salmon carefully with forks, and check for bones. Allow the salmon to cool completely to room temperature before moving on.
Step 2: Sauté Vegetables for Flavor
While the salmon is cooling, heat a medium skillet over medium heat and add 1 tablespoon of olive oil along with 1 tablespoon of butter. Toss in the finely diced onion and red bell pepper and sauté them until they soften and start turning golden, about 7 to 9 minutes. This process adds sweetness and richness, providing a great flavor base for the patties. Once softened, remove the skillet from the heat to prevent overcooking or burning.
Step 3: Combine Ingredients and Shape Patties
In a large mixing bowl, combine the cooled, flaked salmon with your sautéed veggies. Add in the panko bread crumbs, eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and freshly minced parsley. Stir everything well to evenly distribute all the flavors and binders. The mixture should feel firm enough to hold its shape – if needed, add a small pinch more breadcrumbs. Using a flat ice cream scoop makes portioning simple and uniform; then press each scoop into a patty about 1/3 to 1/2 inch thick. This step sets the stage for perfectly cooked salmon cakes that hold together beautifully.
Step 4: Cook Salmon Cakes to Golden Perfection
Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter starts sizzling, gently add half of the formed salmon cakes to the pan. Cook them for 3 1/2 to 4 minutes per side until they develop a beautiful golden crust and are heated through. If you notice the cakes browning too fast, just lower the heat to avoid burning while ensuring the inside cooks through. Transfer the cooked cakes to a paper-towel-lined plate to drain any excess oil. Repeat with the remaining oil, butter, and salmon cakes. The result? Crispy, flavorful salmon patties that are ready for your favorite dipping sauces or sides!
How to Serve Salmon Cakes Recipe (Salmon Patties) Recipe
Garnishes
Garnishing your salmon cakes is the perfect opportunity to add fresh brightness and texture contrasts. A squeeze of fresh lemon juice or some lemon wedges on the side instantly uplifts the flavors with a zesty punch. Fresh chopped parsley not only adds vibrancy but also gives that lovely herbaceous note. For a creamy touch, dollops of tartar sauce, aioli, or a tangy yogurt-based dressing pair beautifully. Don’t underestimate how much a simple sprinkle of chili flakes or a few capers can add a pop of exciting flavor!
Side Dishes
When it comes to sides, you want to complement the salmon cakes without overwhelming their delicate seafood flavor. Crisp green salads tossed in a light vinaigrette offer freshness that balances the richness. Roasted seasonal vegetables or steamed asparagus are great warm sides that keep the meal light and wholesome. For heartier options, flavorful rice pilaf, creamy mashed potatoes, or even a tangy coleslaw work wonderfully. These side dishes provide a nice texture contrast and round out the meal beautifully.
Creative Ways to Present
If you’re serving guests or just want to jazz up your dinner routine, try presenting your salmon cakes on a bed of mixed greens topped with avocado slices and a drizzle of lemon-dill sauce. For a fun appetizer or brunch twist, place the salmon patties on toasted English muffins, add a poached egg, and finish with hollandaise sauce for a seafood eggs Benedict. You can also pile them into sliders with crisp lettuce and pickles for a hand-held delight. The possibilities for presenting this Salmon Cakes Recipe (Salmon Patties) Recipe are truly endless and downright delicious!
Make Ahead and Storage
Storing Leftovers
Leftover salmon cakes can easily be stored in an airtight container in the refrigerator for up to 3 days. Make sure they have cooled completely before sealing to avoid sogginess. When ready to enjoy, they still hold their flavor and texture well with proper reheating.
Freezing
This Salmon Cakes Recipe (Salmon Patties) Recipe also freezes beautifully. Arrange the patties on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag or container. They can be kept for up to 2 months. When you’re ready, thaw them overnight in the refrigerator before reheating for the best texture.
Reheating
To bring your salmon cakes back to life, gently reheat them in a skillet over medium-low heat, adding a small pat of butter or drizzle of oil to revive that crisp exterior. Alternatively, reheating in a 350˚F oven for about 10 minutes works well too. Avoid microwaving as it can make the patties soggy and less enjoyable.
FAQs
Can I use canned salmon instead of fresh salmon?
Absolutely! Canned salmon is a convenient substitute and still yields tasty salmon cakes. Just be sure to drain it well and remove any large bones before mixing.
What can I use if I don’t have panko breadcrumbs?
If you don’t have panko, regular breadcrumbs will work, though they may create a denser texture. You can also substitute crushed crackers or cornflakes for a unique crunch.
Are salmon cakes gluten-free?
They can be, if you use gluten-free breadcrumbs or a suitable substitute. Just double-check all ingredients to make sure no hidden gluten sources are present.
Can I bake the salmon cakes instead of frying?
Yes, baking is an option for a lighter version. Place patties on a greased baking sheet or parchment paper and bake at 400˚F for about 15-20 minutes, flipping halfway through until golden.
How do I prevent salmon cakes from falling apart?
Make sure to use enough binders like beaten eggs and mayonnaise, and don’t skip the bread crumbs which help hold everything together. Also, chill the patties before cooking to help firm them up.
Final Thoughts
This Salmon Cakes Recipe (Salmon Patties) Recipe is a wonderful way to bring the taste of fresh seafood to your kitchen with ease and flair. From their crispy outside to their tender, flavorful inside, these patties are guaranteed to become a staple for family dinners, casual lunches, or even fancy entertaining. I can’t wait for you to make them your own and savor every delicious bite!
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Salmon Cakes Recipe (Salmon Patties) Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 13 to 14 salmon cakes
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
These Salmon Cakes, also known as Salmon Patties, are tender, flavorful, and crispy on the outside. Made with fresh baked salmon, sautéed bell pepper and onion, and a blend of seasonings, these patties are moist and perfectly seasoned. They’re pan-fried to a golden brown for a deliciously crispy crust, making them a perfect light lunch or dinner option that’s easy to prepare and packed with protein.
Ingredients
Salmon Cake Ingredients
- 1 lb fresh salmon filet
- Garlic salt (to taste, Lawry’s brand recommended)
- Black pepper (to taste)
- 1 medium onion, finely diced (about 1 cup)
- 1/2 red bell pepper, diced
- 3 Tbsp unsalted butter, divided
- 1 cup Panko bread crumbs (Japanese style)
- 2 large eggs, lightly beaten
- 3 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1/4 cup minced fresh parsley
- Olive oil (for brushing and sautéing, approximately 3 Tbsp total)
Instructions
- Preheat and Bake Salmon: Preheat your oven to 425˚F. Line a rimmed baking sheet with parchment paper or a Silpat. Place the salmon filet skin-side down on the sheet, brush the top with olive oil, then season with garlic salt and black pepper. Bake uncovered for 10-15 minutes, just until the salmon is cooked through (thinner cuts will need closer to 10 minutes). Remove from the oven and cover loosely with foil to rest for 10 minutes.
- Prepare Vegetables: While the salmon rests, heat a medium skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Add the finely diced onion and diced red bell pepper, sautéing until softened and golden, about 7-9 minutes. Remove from heat and set aside.
- Flake Salmon and Mix Ingredients: After resting, discard the salmon skin and use forks to flake the salmon meat, removing any bones if present. Allow the salmon to cool to room temperature. In a large mixing bowl, combine the flaked salmon, sautéed vegetables, 1 cup Panko bread crumbs, 2 beaten eggs, 3 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic salt, 1/4 teaspoon black pepper, and 1/4 cup minced parsley. Mix everything thoroughly.
- Form Patties: Portion the mixture into 13 to 14 equal-sized portions. Using a flat ice cream scoop or your hands, press each portion into a patty about 1/3 to 1/2 inch thick.
- Cook Salmon Cakes: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Once the butter is sizzling, add half of the salmon patties and cook for 3 1/2 to 4 minutes per side, or until golden brown and cooked through. If the patties are browning too quickly, reduce heat to avoid burning. Remove cooked patties to a paper towel-lined plate to drain. Add the remaining tablespoon of olive oil and tablespoon of butter to the skillet and repeat the cooking process with the remaining salmon cakes.
Notes
- Using fresh salmon filet provides the best flavor and texture, but canned salmon can be used as a substitute in a pinch.
- Ensure the salmon is cooled before mixing to avoid cooking the eggs prematurely and to help the patties hold together better.
- Panko breadcrumbs are preferred for a lighter, crunchier crust, but regular breadcrumbs can also be used.
- Adjust seasoning amounts to taste, especially garlic salt and black pepper.
- Store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
- Serve with tartar sauce, lemon wedges, or a simple green salad for a complete meal.
