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

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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)

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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.