Salmon Cakes Recipe
Crispy on the outside and tender inside, these salmon cakes are a delicious way to enjoy seafood as a light meal or appetizer.
- Prep Time: 25 mins
- Cook Time: 4 mins
- Total Time: 29 mins
- Yield: 8 patties 1x
- Category: Appetizer/Main
- Method: Pan-fry
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1¼ lb fresh salmon, skin removed and chopped
- 1 cup panko breadcrumbs, divided
- 2½ Tbsp minced parsley
- 2 green onions, chopped
- 1 garlic clove, minced
- 3 Tbsp mayonnaise
- 1½ tsp lemon zest
- 1 tsp Dijon mustard
- ¾ tsp Old Bay seasoning
- 1 egg yolk
- Salt & pepper, to taste
- 6 Tbsp olive oil, divided
Instructions
- Chop the salmon into small ¼‑inch pieces.
- In a large bowl, combine ¼ cup panko, parsley, green onions, garlic, mayonnaise, lemon zest, mustard, Old Bay, egg yolk, salt, and pepper.
- Add the chopped salmon and mix well.
- Shape the mixture into eight 3‑inch patties.
- Coat each patty in the remaining panko breadcrumbs.
- Heat 3 Tbsp oil in a skillet over medium-high heat and cook the patties for about 2 minutes per side or until golden brown.
- Drain on paper towels and repeat with the remaining oil and patties.
- Serve hot with lemon wedges or your favorite dipping sauce.
Notes
- Can substitute canned salmon if desired—drain well and remove bones.
- Serve with a side of salad or inside a sandwich bun for a complete meal.
- Patties freeze well; shape and freeze before frying.
Nutrition
- Serving Size: 1 patty
- Calories: 140 kcal
- Sugar: 0g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 45mg
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