Southern Salmon Cakes
Crispy, golden, and bursting with flavor, Southern Salmon Cakes are a quick and satisfying meal that delivers a delightful combination of textures and tastes. Made with flaky cooked salmon, panko breadcrumbs, and a touch of vibrant green onion and parsley, these salmon cakes are perfectly seasoned with a blend of Old Bay seasoning, Dijon mustard, and a hint of garlic. Lightly fried to achieve a golden crust, they stay tender and moist on the inside thanks to the addition of mayonnaise and a splash of lemon juice for brightness. Ready in just 25 minutes, these crowd-pleasing patties are perfect for weeknight dinners or casual entertaining. Serve them with your favorite dipping sauce or a simple squeeze of lemon for a Southern-inspired dish that’s as versatile as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups salmon (cooked, flaked, and bones removed)
- 0.5 cups panko breadcrumbs
- 2 stalks green onion (finely chopped)
- 2 tablespoons parsley (chopped)
- 1 large egg (lightly beaten)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoons garlic powder
- 1 tablespoon lemon juice
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the flaked cooked salmon, panko breadcrumbs, green onion, and chopped parsley. Stir gently to combine.
In a separate small bowl, whisk together the egg, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, lemon juice, salt, and black pepper.
Pour the wet mixture over the salmon mixture. Using a spatula or your hands, gently mix until everything is evenly combined, being careful not to overmix.
Form the mixture into 8 equal-sized patties, about 2.5 inches in diameter. Place the patties on a baking sheet or plate and refrigerate for 15 minutes to help them firm up.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot and shimmering, carefully place the salmon cakes in the pan, working in batches if necessary to avoid overcrowding.
Cook each patty for 3-4 minutes per side, or until golden brown and crisp on the outside. Use a spatula to flip them gently.
Transfer the cooked salmon cakes to a plate lined with paper towels to drain excess oil.
Serve the salmon cakes warm with your favorite dipping sauce, such as remoulade, or a squeeze of lemon. Enjoy!
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 1435 mg | 62% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.5 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 51.9 mcg | 259% | |
| Calcium | 122 mg | 9% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1545 mg | 33% | |
*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.
