Description
Golden and crispy salmon cakes made with flaky salmon, fresh herbs, and light seasonings, pan-fried to perfection for a flavorful and satisfying meal.
Ingredients
- 1 pound cooked salmon, flaked (skin and bones removed)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley
- 2 tablespoons finely diced red onion
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil (for frying)
- Lemon wedges for serving
Instructions
- In a large bowl, combine flaked salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, red onion, lemon juice, garlic powder, paprika, salt, and pepper.
- Mix gently until just combined.
- Form mixture into 8 equal patties and refrigerate for 15–20 minutes to help them firm up.
- Heat olive oil in a skillet over medium heat.
- Cook salmon cakes for 3–4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with fresh lemon wedges and your favorite dipping sauce.
Notes
- Use canned salmon for convenience or freshly cooked salmon for best flavor.
- Chilling the patties helps prevent them from falling apart.
- Serve with tartar sauce, garlic aioli, or a simple yogurt dip.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American