Slammin Salmon Crunchy Cakes with Gayla Sauce
Crispy, flavorful, and irresistibly satisfying, these Slammin’ Salmon Crunchy Cakes with Gayla Sauce are a delightful twist on classic seafood patties. Made with flaked canned salmon, panko breadcrumbs, and a medley of fresh ingredients like green onions and vibrant red bell pepper, these cakes are perfectly seasoned with garlic powder, smoked paprika, and a zesty kick of Dijon mustard. Pan-fried to golden-brown perfection, each bite offers a satisfying crunch, balanced by the creamy, tangy Gayla Sauce—a luscious blend of mayonnaise, Greek yogurt, fresh dill, and a splash of lemon juice. Ready in just 35 minutes, this versatile dish makes an excellent appetizer, snack, or main course. Serve with extra dill or a squeeze of lemon for a fresh finishing touch that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 14 ounces canned salmon (drained and flaked)
- 1 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 stalks green onions (finely chopped)
- 0.5 red bell pepper (finely diced)
- 0.5 teaspoons garlic powder
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 4 tablespoons oil (for frying, such as vegetable or canola oil)
- 0.5 cup mayonnaise (for Gayla Sauce)
- 2 tablespoons Greek yogurt (plain, for Gayla Sauce)
- 1 tablespoon lemon juice (fresh, for Gayla Sauce)
- 1 clove garlic (minced, for Gayla Sauce)
- 1 tablespoon dill (fresh, chopped, for Gayla Sauce)
- 0.5 teaspoons hot sauce (optional, for Gayla Sauce)
Instructions
In a mixing bowl, combine the canned salmon, panko breadcrumbs, egg, mayonnaise, Dijon mustard, green onions, red bell pepper, garlic powder, smoked paprika, salt, and black pepper. Mix well until evenly combined.
Form the mixture into 8 small patties (about 2 inches wide) and place them on a plate or baking sheet. Refrigerate for 15 minutes to help them hold their shape during cooking.
While the patties chill, prepare the Gayla Sauce by whisking together the mayonnaise, Greek yogurt, lemon juice, minced garlic, chopped fresh dill, and hot sauce (if using) in a small bowl. Cover and refrigerate until ready to serve.
Heat a large skillet over medium heat and add 2 tablespoons of oil. Once the oil is hot, gently place half of the salmon cakes in the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked salmon cakes to a plate lined with paper towels to absorb any excess oil. Repeat with the remaining salmon cakes, adding more oil as needed.
Serve the salmon cakes warm with a generous dollop of Gayla Sauce on top or on the side for dipping. Garnish with extra chopped dill or lemon wedges for an extra pop of flavor, if desired.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 262 mg | 20% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 496 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.
