Name: Salmon Fish Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cups cooked salmon (flaked (fresh or canned, drained)); 1 large egg; ½ cup breadcrumbs or panko; 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 2 tablespoons chopped parsley; 1 green onion (finely chopped); 1 teaspoon garlic powder; ½ teaspoon paprika; Salt and black pepper (to taste); 1 tablespoon lemon juice; 2-3 tablespoons olive oil (for cooking); ½ cup Greek yogurt or mayonnaise (optional sauce); 1 tablespoon lemon juice (optional sauce); 1 teaspoon garlic powder (optional sauce); 1 tablespoon chopped dill (optional sauce)

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Experience the perfect balance of crispy exterior and tender, flavorful interior with these delightful salmon fish cakes. Ideal for a satisfying lunch, a quick dinner, or a tasty appetizer, these cakes bring the rich, savory flavors of salmon to your table in a versatile and easy-to-make form.

The subtle hints of garlic and paprika combine effortlessly with fresh parsley and a touch of lemon juice, creating a dish that’s not only delicious but also packed with personality. Serve with a creamy, herby dipping sauce to enhance every bite.

Why You’ll Love This Recipe

Uses either fresh or canned salmon, making it accessible year-round.
Combines simple pantry ingredients with fresh herbs and spices for vibrant flavor.
Quick to prepare and adaptable for different cooking methods, including skillet, oven, or air fryer.
Perfect for meal prep, with easy storage and reheating options.

Ingredients

Cooked Salmon: 2 cups of flaked cooked salmon, fresh or canned, providing rich omega-3 fats and a flaky texture.
Large Egg: 1 egg, binding the ingredients together for sturdy but tender cakes.
Breadcrumbs or Panko: ½ cup to add structure and crunch; panko gives extra crispiness.
Mayonnaise: 2 tablespoons; adds moisture and a subtle creaminess to the mixture.
Dijon Mustard: 1 tablespoon for a tangy kick that complements the salmon well.
Chopped Parsley: 2 tablespoons of fresh parsley, offering brightness and a fresh herbal note.
Green Onion: 1 finely chopped, adding mild sharpness and crunch.
Garlic Powder: 1 teaspoon to infuse subtle warmth and depth.
Paprika: ½ teaspoon for a smoky undertone and vibrant color.
Salt & Black Pepper: To taste, enhancing all the flavors.
Lemon Juice: 1 tablespoon fresh, adding a zesty freshness that lifts the entire dish.
Olive Oil: 2–3 tablespoons used for cooking to create a beautifully golden crust.
Optional Sauce Ingredients: Greek yogurt or mayo, lemon juice, garlic powder, and chopped dill to create a cool, creamy dip.

Instructions

Combine the Ingredients: In a large mixing bowl, gently combine the flaked salmon, egg, breadcrumbs or panko, mayonnaise, Dijon mustard, parsley, green onion, garlic powder, paprika, salt, black pepper, and lemon juice. Mixing carefully ensures the salmon stays flaky while all flavors marry evenly throughout the mixture.
Form the Patties: Shape the mixture into 8 evenly sized patties. Chilling them in the refrigerator for at least 15 minutes helps the patties firm up, making them easier to cook without falling apart.
Cook on the Skillet: Preheat a skillet over medium heat and add olive oil. Cook each salmon cake for about 3–4 minutes on each side until they turn golden brown and develop a crispy crust, ensuring they are heated through and flavorful.
Alternative Baking Method: For a hands-off approach, bake the patties at 400°F (200°C) for 12–15 minutes, flipping halfway. This option yields a delicate crispness while reducing added oil.
Prepare the Optional Dipping Sauce: Mix Greek yogurt or mayonnaise with lemon juice, garlic powder, and fresh dill to create a refreshing sauce that perfectly complements the salmon cakes’ richness.
Serve and Enjoy: Serve the salmon fish cakes hot alongside your choice of dipping sauce, fresh salad, steamed rice, or nestled inside a sandwich for a versatile meal experience.

You Must Know

Panko breadcrumbs provide a crispier texture compared to regular breadcrumbs.
These cakes freeze well; separate layers with parchment paper and freeze in an airtight container.
Adjust spice levels by incorporating cayenne or chili flakes for added heat.

Storage Tips

Store cooked salmon fish cakes in an airtight container in the refrigerator for up to three days. For longer storage, freeze the uncooked or cooked patties and reheat gently to preserve texture and flavor.

Serving Suggestions

Pair these salmon cakes with a light mixed green salad or steamed vegetables for a balanced meal. They are also delicious served in a toasted bun with lettuce and tartar sauce for a hearty sandwich option.

Professional Tips

For extra crispiness, prefer panko over regular breadcrumbs.
To avoid breaking the patties, avoid overmixing the salmon mixture.
Use fresh lemon juice just before cooking to maintain a bright, fresh acidity.
Air fryer cooking is an excellent oil-light alternative; flip halfway for even browning.

FAQs

Can I use canned salmon instead of fresh?: Yes, canned salmon works perfectly as long as it is well-drained and skin/bones are removed for texture.
How do I prevent the fish cakes from falling apart?: Chilling the patties before cooking and using the binding egg and breadcrumbs help the cakes hold their shape.
Can I bake the fish cakes instead of frying?: Absolutely. Baking at 400°F for 12-15 minutes, flipping halfway, is a great, less oily alternative.
What can I serve with salmon fish cakes?: They pair wonderfully with salads, rice, steamed vegetables, or a tangy yogurt-based dipping sauce.
How long will cooked fish cakes keep?: Store in the refrigerator for up to 3 days or freeze for longer preservation.
Can I make salmon cakes spicy?: Yes, add cayenne pepper or chili flakes to the mixture for a spicy twist.
Is it possible to cook these in an air fryer?: Yes, cook at 375°F for 10-12 minutes, flipping once for best results.