Fresh Salmon Cakes
Crispy, golden, and bursting with fresh flavor, these homemade Fresh Salmon Cakes are the perfect combination of simplicity and indulgence. Made with tender, oven-baked salmon fillet, zesty lemon, fresh parsley, and a hint of Dijon mustard, these patties are lightly pan-fried to perfection for a delectable crunch. This easy-to-follow recipe requires just 20 minutes of prep time and delivers 8 perfectly portioned cakes, making it an ideal dish for a satisfying weeknight dinner or an impressive appetizer for guests. Serve with refreshing lemon wedges to enhance their vibrant flavor, and enjoy these savory salmon cakes as a healthy, protein-packed treat that's full of wholesome ingredients. Perfect for seafood lovers, this recipe offers gourmet taste with minimal effort!
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Recipe Information
Ingredients
- 500 grams Fresh salmon fillet
- 1 cup Breadcrumbs
- 1 large Egg
- 3 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh parsley, chopped
- 2 Green onion, finely sliced
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Vegetable oil (for frying)
- 1 Lemon wedges (for serving)
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Place the fresh salmon fillet on the prepared baking sheet and season lightly with salt and pepper. Bake for 12-15 minutes, or until just cooked through.
Allow the salmon to cool slightly, then flake it into small pieces with a fork.
In a large mixing bowl, combine the flaked salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, parsley, green onion, lemon zest, salt, and black pepper.
Mix thoroughly until the ingredients are fully incorporated and the mixture holds together when pressed.
Use your hands to shape the mixture into 8 evenly sized patties, about 1 to 1.5 inches thick.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Once the oil is hot, add the salmon cakes in batches, being careful not to overcrowd the pan.
Cook the cakes for 3-4 minutes per side, or until golden brown and crispy on the outside.
Remove the cooked salmon cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve warm with lemon wedges on the side for a burst of fresh flavor.
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 4901 mg | 213% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.0 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 212 mg | 16% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2871 mg | 61% | |
*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.
