Salmon Fish Cakes
These salmon fish cakes are crispy outside and tender inside, ideal for lunch, dinner, or appetizers with an optional creamy sauce, bursting with herbs and spices for flavor.
Equipment
- 1 skillet for cooking patties
- 1 bowl for mixing ingredients
- 1 oven optional baking method
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
Instructions
- In a bowl, gently combine salmon, egg, breadcrumbs, mayonnaise, Dijon mustard, parsley, green onion, garlic powder, paprika, salt, pepper, and lemon juice.
- Shape the mixture into 8 even patties and chill in the refrigerator for 15 minutes to help them hold their shape.
- Heat olive oil in a skillet over medium heat and cook the patties for 3 to 4 minutes on each side until golden brown and crispy.
- Optionally, bake the patties in a preheated oven at 400°F (200°C) for 12 to 15 minutes, flipping halfway through cooking.
- For the optional sauce, mix Greek yogurt or mayonnaise with lemon juice, garlic powder, and chopped dill.
- Serve the salmon fish cakes hot with the creamy sauce, salad, rice, or in a sandwich as desired.
Notes
- Use panko for extra crispy texture.
- Add cayenne or chili flakes for spice.
- Include chives or cilantro for more herb flavor.
- Air fryer option: cook at 375°F for 10–12 minutes, flip once.
- Store refrigerated up to 3 days.