Description
Savory salmon cakes made with flaked salmon, seasoned breadcrumbs, fresh herbs, and a touch of lemon, pan-fried until golden and crisp.
Ingredients
Units
Scale
- 1 lb (450 g) cooked salmon, flaked
- 1 cup breadcrumbs (panko or fresh)
- 2 large eggs, beaten
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped (optional)
- 1 small shallot or green onion, finely chopped
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2–3 Tbsp oil or butter, for frying
Instructions
- In a bowl, mix flaked salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, parsley, dill (if using), shallot, lemon zest, lemon juice, salt, and pepper until well combined.
- Form the mixture into 8 patties (about 3″ diameter and ¾″ thick). If too soft, refrigerate for 15 minutes to firm up.
- Heat oil or butter in a nonstick skillet over medium heat.
- Cook patties 4–5 minutes per side, until golden brown and heated through.
- Transfer cooked salmon cakes to a paper towel-lined plate briefly to drain excess oil.
- Serve warm with lemon wedges and optional tartar sauce, aioli, or remoulade.
Notes
- Use canned salmon if preferred—drain well and remove any large bones.
- Chill patties before cooking to help them hold shape.
- Make ahead: refrigerate formed patties up to 2 hours before frying.
- Freeze uncooked patties on a tray, then transfer to a freezer bag for up to 1 month. Thaw before cooking.
- For a gluten-free version, substitute gluten-free panko.
Nutrition
- Serving Size: 1 salmon cake (approx. 4 oz)
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 70 mg