Salmon Cakes
Elevate your seafood game with these crispy and flavorful Salmon Cakes, a quick and satisfying recipe that’s perfect for weeknight dinners or elegant appetizers. Made with tender flakes of cooked salmon, panko breadcrumbs, and a zesty blend of Dijon mustard, fresh parsley, lemon juice, and minced garlic, these patties are packed with irresistible layers of taste and texture. The secret to their golden, crunchy exterior lies in a quick pan-fry with olive oil, creating a crispy crust that contrasts beautifully with the moist, savory interior. Ready in just 25 minutes of active prep and cooking time, these salmon cakes are versatile enough to serve with a fresh salad, tangy dipping sauce, or even a light squeeze of lemon. Bursting with bold flavors and easy-to-follow steps, this recipe is a must-try for seafood lovers!
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Recipe Information
Ingredients
- 340 grams Cooked salmon
- 120 grams Panko breadcrumbs
- 2 Large eggs
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 15 grams Fresh parsley, chopped
- 15 ml Lemon juice
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil (for frying)
Instructions
Flake the cooked salmon into a large mixing bowl, breaking it down into small pieces.
Add the panko breadcrumbs, eggs, mayonnaise, Dijon mustard, parsley, lemon juice, minced garlic, salt, and pepper to the bowl.
Mix the ingredients thoroughly until well combined, but try not to overwork the mixture.
Divide the mixture into 8 equal portions and shape each into a compact patty about 2.5 cm thick.
Place the patties onto a plate or tray and refrigerate for 20 minutes to help them firm up.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the salmon cakes to the skillet, being careful not to overcrowd the pan. You may need to cook in batches.
Cook each side for 3-4 minutes, or until golden brown and crispy on the outside.
Remove the salmon cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the salmon cakes warm, with your choice of dipping sauces or a fresh salad on the side.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 4046 mg | 176% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.2 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 33.5 mcg | 167% | |
| Calcium | 195 mg | 15% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1917 mg | 41% | |
*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.
