Double Salmon Cakes
Elevate your seafood game with these mouthwatering Double Salmon Cakes, a perfect blend of fresh and canned salmon for maximum flavor and texture. Packed with savory notes from Dijon mustard, minced garlic, and zesty lemon, these golden, crispy patties are bound together with panko breadcrumbs and fresh herbs like parsley. With a balance of flaky and creamy textures, this quick and easy recipe is ready in just 35 minutes, making it ideal for a weeknight dinner or an elegant appetizer. Serve these protein-packed salmon cakes hot with a squeeze of fresh lemon for a burst of brightness. Perfect for seafood lovers, this dish pairs beautifully with a side salad or roasted veggies for a complete, satisfying meal. Keywords: double salmon cakes, crispy salmon patties, seafood recipes, easy salmon cakes, fresh and canned salmon.
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Recipe Information
Ingredients
- 300 grams Fresh salmon filet, skinless
- 200 grams Canned salmon, drained and bones removed
- 1 cup Panko breadcrumbs
- 2 pieces Eggs, large
- 2 tablespoons Dijon mustard
- 2 tablespoons Mayonnaise
- 0.5 cup Red onion, finely minced
- 3 tablespoons Fresh parsley, finely chopped
- 2 teaspoons Lemon zest
- 2 pieces Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 3 tablespoons Vegetable oil
- 4 pieces Lemon wedges, for serving
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Place the fresh salmon filet on the prepared baking sheet, season it lightly with salt and pepper, and bake for 12–15 minutes, or until fully cooked. Remove from the oven and allow it to cool slightly.
While the fresh salmon is cooling, add canned salmon, panko breadcrumbs, eggs, Dijon mustard, mayonnaise, minced red onion, parsley, lemon zest, minced garlic, salt, black pepper, and paprika to a large mixing bowl.
Flake the cooled fresh salmon into small pieces and add it to the mixing bowl with the rest of the ingredients.
Gently mix everything together until well combined. Do not overmix to preserve some texture from the salmon pieces.
Divide the mixture into 8 equal portions and form each portion into a patty about 2.5 cm (1 inch) thick.
Heat the vegetable oil in a large skillet over medium heat. Once hot, cook the patties in batches (about 4 at a time), ensuring there’s enough room to flip them without overcrowding the pan.
Cook each patty for 3–4 minutes on each side, or until golden brown and crispy. Remove and place on a plate lined with paper towels to drain excess oil. Continue with the remaining patties.
Serve the salmon cakes hot with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 4498 mg | 196% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 12.0 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 65.0 mcg | 325% | |
| Calcium | 259 mg | 20% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2215 mg | 47% | |
*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.
