Creole Salmon Cakes
Crispy, golden, and bursting with bold flavors, these Creole Salmon Cakes are a quick and easy way to elevate your weeknight dinner game. Made with flaked, tender cooked salmon and seasoned to perfection with Creole spices, lemon zest, and fresh herbs like parsley and green onion, these savory patties pack a flavorful punch in every bite. Panko breadcrumbs provide a satisfyingly crunchy exterior, while mayonnaise and Dijon mustard lend a creamy richness to the mix. Perfectly pan-fried in minutes, these versatile salmon cakes are a hit whether served as an appetizer, main course, or atop a crisp green salad. Ready in just 25 minutes, this recipe guarantees a restaurant-quality meal at home that’s perfect with a zesty dipping sauce or a squeeze of fresh lemon.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces cooked salmon (flaked, boneless, skinless)
- 0.5 cups panko breadcrumbs
- 2 tablespoons mayonnaise
- 1.5 teaspoons Creole seasoning
- 1 teaspoons dijon mustard
- 2 stalks green onion (finely chopped)
- 2 tablespoons parsley (chopped, fresh)
- 1 large eggs
- 1 lemon (zested and juiced)
- 3 tablespoons vegetable oil (for frying)
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper (freshly ground)
Instructions
In a large mixing bowl, combine the flaked salmon, panko breadcrumbs, mayonnaise, Creole seasoning, dijon mustard, green onion, parsley, and the zest of one lemon.
Crack the egg into the bowl, add the lemon juice, and mix everything together gently until evenly combined. Be careful not to overmix as it can break down the salmon too much.
Add a pinch of salt and black pepper to taste, then let the mixture rest for 5 minutes to allow the ingredients to bind together.
Using your hands, form the mixture into 8 evenly sized patties, about 2.5 to 3 inches in diameter.
Heat the vegetable oil in a large skillet over medium heat. Make sure the oil is hot before adding the salmon cakes (the oil should shimmer but not smoke).
Carefully place the salmon cakes into the skillet, ensuring they don’t touch. Cook in batches if necessary.
Fry the salmon cakes for 3–4 minutes on each side or until golden brown and crisp. Use a spatula to flip them gently.
Once cooked, transfer the salmon cakes to a plate lined with paper towels to drain any excess oil.
Serve the Creole Salmon Cakes warm with your favorite dipping sauce, a squeeze of lemon, or atop a fresh green salad.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 2056 mg | 89% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.0 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 49.5 mcg | 247% | |
| Calcium | 124 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1516 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
