Crispy Salmon Cakes with Lemon Caper Mayonnaise
Delight your taste buds with these Crispy Salmon Cakes with Lemon Caper Mayonnaise—a savory and elegant dish that's perfect for weeknight dinners or stylish entertaining. These golden-brown patties boast a tender interior packed with flaked salmon, fresh parsley, diced red onion, and a hint of Dijon mustard, all enveloped in a crunchy panko breadcrumb coating. The real star is the zesty lemon caper mayonnaise, a luscious and tangy accompaniment that elevates every bite with bursts of citrus and briny capers. Simple to make in just 35 minutes and loaded with flavor and texture, this recipe is a must-try for salmon lovers. Serve these perfectly pan-seared cakes with a crisp green salad or roasted vegetables for a well-rounded meal that’s as satisfying as it is impressive.
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Recipe Information
Ingredients
- 400 grams cooked salmon, flaked
- 120 grams breadcrumbs (panko recommended)
- 60 grams mayonnaise
- 15 grams Dijon mustard
- 2 large eggs
- 15 grams fresh parsley, finely chopped
- 50 grams red onion, finely diced
- 15 grams capers, chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 30 milliliters olive oil
- 120 grams mayonnaise (for sauce)
- 15 milliliters lemon juice (freshly squeezed)
- 10 grams capers (for sauce)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon lemon zest
Instructions
In a large mixing bowl, combine the flaked salmon, 80 grams of breadcrumbs (reserve the rest for coating), mayonnaise, Dijon mustard, eggs, parsley, red onion, chopped capers, garlic powder, paprika, salt, and black pepper. Mix thoroughly.
Divide the mixture into 8 equal portions and shape each into a patty, about 2.5 cm (1 inch) thick.
Place the remaining breadcrumbs on a plate and press each patty into the breadcrumbs to coat evenly on all sides.
Heat olive oil in a large non-stick skillet over medium heat. Once hot, add the salmon cakes in batches, cooking 3-4 minutes per side until golden brown and crispy. Transfer cooked cakes to a plate lined with paper towels and keep warm.
For the lemon caper mayonnaise, whisk together 120 grams of mayonnaise, lemon juice, lemon zest, and capers in a small bowl. Season with a pinch of black pepper.
Serve the salmon cakes warm with a dollop of lemon caper mayonnaise on top or on the side for dipping.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 11.7 mcg | 58% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 527 mg | 11% | |
*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.
