Louisiana Salmon Cakes
Bring the bold flavors of the South to your table with these irresistible Louisiana Salmon Cakes! Perfectly seasoned with Cajun spice, fresh herbs, and zesty lemon juice, these golden-brown patties offer a deliciously crispy exterior and tender, flaky interior. Made with freshly baked salmon and colorful vegetables like green onions and red bell pepper, each bite is a celebration of vibrant textures and savory depth. Quick and easy to prepare in just 35 minutes, this recipe is a weeknight hero or a crowd-pleasing appetizer. Serve these salmon cakes warm with a dollop of tangy remoulade or lemon aioli for a true taste of Louisiana cuisine. Keywords: Louisiana Salmon Cakes, Cajun spice, salmon patties, crispy seafood recipe, easy appetizers.
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Recipe Information
Ingredients
- 450 grams fresh salmon fillets
- 1 cup panko breadcrumbs
- 3 stalks green onions, finely chopped
- 0.5 red bell pepper, finely diced
- 1 egg, beaten
- 3 tablespoons mayonnaise
- 1 tablespoon Cajun seasoning
- 1 tablespoon lemon juice
- 2 tablespoons parsley, freshly chopped
- 1 teaspoon Worcestershire sauce
- 2 tablespoons olive oil (for frying)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the salmon fillets on the prepared baking sheet and bake for 12-15 minutes or until fully cooked. Remove from the oven and let them cool slightly.
While the salmon cools, prepare the other ingredients. Chop the green onions, red bell pepper, and parsley.
In a large mixing bowl, flake the cooled salmon with a fork, removing any skin and bones if present.
Add the panko breadcrumbs, green onions, red bell pepper, beaten egg, mayonnaise, Cajun seasoning, lemon juice, parsley, Worcestershire sauce, salt, and black pepper to the bowl. Mix until fully combined.
Divide the mixture into 8 equal portions and shape each portion into a patty about 3 inches wide.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the salmon cakes to the skillet, working in batches if necessary to avoid overcrowding.
Cook the salmon cakes for 3-4 minutes per side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
Serve warm with your choice of dipping sauce, such as remoulade or lemon aioli, and garnish with extra parsley if desired.
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3939 mg | 171% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.6 g | ||
| Protein | 122.6 g | 245% | |
| Vitamin D | 41.6 mcg | 208% | |
| Calcium | 124 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1734 mg | 37% | |
*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.
