Salmon cakes are a versatile and delicious dish that can be enjoyed as an appetizer, main course, or even a snack. This recipe for salmon cakes using canned salmon is perfect for those who want a quick and easy meal without compromising on flavor. Whether you prefer a fresh salmon cakes recipe or a recipe for salmon cakes using canned salmon, this guide will walk you through the steps to create a mouthwatering dish that everyone will love.

Salmon Cakes

Recipe by SouhailDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

473

kcal

Salmon cakes are a delightful and versatile dish made from fresh or canned salmon, mixed with sautéed vegetables, bread crumbs, and seasonings, then formed into patties and pan-fried until golden brown. They are perfect as an appetizer, main course, or snack, offering a delicious and easy way to enjoy the rich flavors of salmon.

Ingredients

1 lb fresh salmon fillet or 14-15 oz canned salmon, drained
1 medium onion, finely diced
1/2 red bell pepper, diced
1 cup Panko bread crumbs
2 large eggs, lightly beaten
3 tbsp mayonnaise
1 tsp Worcestershire sauce
1/4 cup fresh parsley, minced
1 tbsp olive oil
Salt and pepper to taste

Directions

Prepare the Salmon: If using fresh salmon, preheat the oven to 425°F (220°C). Place the salmon on a baking sheet, brush with olive oil, and season with salt and pepper. Bake for 10-15 minutes until cooked through. Let it cool, then flake the salmon with a fork.
Sauté Vegetables: In a skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and red bell pepper, and sauté until softened, about 5-7 minutes. Remove from heat and let cool.
Mix Ingredients: In a large bowl, combine the flaked salmon, sautéed vegetables, Panko bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, and minced parsley. Mix well until all ingredients are evenly incorporated.
Form Patties: Shape the mixture into 8-10 patties, about 1/2 inch thick.
Cook Patties: Heat a large skillet over medium heat and add a splash of olive oil. Cook the salmon cakes for 3-4 minutes on each side until golden brown and crispy.
Serve: Serve the salmon cakes warm with your favorite dipping sauce and a squeeze of lemon juice.

Notes

You can use either fresh or canned salmon for this recipe.
If the mixture is too moist, add more bread crumbs. If it’s too dry, add a bit more mayonnaise.
These salmon cakes can be made ahead and stored in the refrigerator for up to 2 days before cooking.

Additional tips for the perfect Salmon cakes recipe

Choosing the Salmon:
- Fresh vs. Canned: Both fresh and canned salmon work well for this recipe. Fresh salmon offers a richer flavor, while canned salmon is convenient and budget-friendly.
- Quality Matters: If using fresh salmon, opt for wild-caught for the best flavor and nutritional benefits.
Preparing the Salmon:
- Cooking Fresh Salmon: Bake or poach the salmon until just cooked through. Overcooking can make the salmon dry.
- Draining Canned Salmon: Ensure you drain canned salmon thoroughly to avoid excess moisture in the mixture.
Vegetable Preparation:
- Finely Dice: Finely dice the onion and red bell pepper to ensure they cook evenly and blend smoothly into the salmon mixture.
- Sautéing: Sauté the vegetables until they are soft but not browned. This enhances their sweetness and flavor.
Binding the Mixture:
- Eggs and Mayonnaise: These ingredients help bind the mixture together. Adjust the quantity if the mixture feels too dry or too wet.
- Bread Crumbs: Panko bread crumbs add a nice texture. If the mixture is too moist, add more bread crumbs gradually.
Forming the Patties:
- Uniform Size: Shape the patties to a uniform size for even cooking. About 1/2 inch thick is ideal.
- Chilling: Chill the patties in the refrigerator for 15-30 minutes before cooking. This helps them hold their shape better.
Cooking the Salmon Cakes:
- Medium Heat: Cook the patties over medium heat to ensure they cook through without burning the outside.
- Oil Temperature: Ensure the oil is hot before adding the patties. This helps achieve a crispy exterior.
Serving Suggestions:
- Dipping Sauces: Serve with homemade tartar sauce, lemon aioli, or a simple yogurt dip.
- Garnishes: A squeeze of fresh lemon juice and a sprinkle of chopped parsley add a fresh touch.
Storage and Reheating:
- Refrigeration: Store cooked salmon cakes in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a skillet over medium heat or in the oven to maintain their crispiness.

…and to conclude

This salmon cake recipe is a fantastic way to enjoy the rich flavors of salmon in a quick and easy dish. Whether you’re using fresh salmon or canned salmon, these salmon cakes are sure to be a hit with your family and friends. Perfect for any occasion, this recipe is a must-try for seafood lovers.

If you are a fish recipe lover check our section dedicated to seafood recipes.