If you are on the hunt for an irresistibly tasty seafood dish that brings together the perfect balance of crispy texture and fresh flavors, you have to try this Golden Salmon Cakes with Fresh Parsley Recipe. These salmon cakes boast a wonderfully golden crust that gives way to moist, flavorful salmon mixed with just the right amount of savory seasonings and bright, fresh parsley, making every bite a delight. Whether you’re preparing a cozy family dinner or looking to impress guests with a simple yet elegant dish, this recipe delivers a crowd-pleasing meal that never disappoints.
Ingredients You’ll Need
Gathering simple ingredients is the first step to creating this memorable Golden Salmon Cakes with Fresh Parsley Recipe. Each one plays a vital role—the fresh salmon delivers tender, juicy flavor; breadcrumbs add that satisfying crunch; and fresh parsley keeps the cakes vibrant and aromatic.
- 1 lb fresh salmon filet: Choose fresh, high-quality salmon for the best texture and flavor in your cakes.
- Garlic Salt: Lawry’s is a great choice to add a savory depth without overpowering the delicate fish.
- Black Pepper: Freshly ground gives a subtle kick and enhances all other flavors.
- Olive Oil: A healthy fat that helps to sear the cakes to golden perfection.
- 1 medium onion (1 cup finely diced): Adds a sweet and slightly sharp aroma when sautéed, balancing the richness of the salmon.
- 1/2 red bell pepper (diced): Introduces a pop of color and gentle sweetness.
- 3 Tbsp unsalted butter (divided): Used for sautéing and frying, giving a rich, velvety finish to the cakes.
- 1 cup Panko bread crumbs (Japanese Style): These crumbs create an irresistible crispy coating and help bind the mixture.
- 2 large eggs (lightly beaten): Acts as a natural binder to hold the cakes together perfectly.
- 3 Tbsp mayonnaise: Adds moisture and a slight tang, keeping the salmon cakes tender inside.
- 1 tsp Worcestershire sauce: A subtle umami flavor boosts the overall savoriness.
- 1/4 cup minced fresh parsley: The star fresh herb that brightens the cakes and balances the richness beautifully.
How to Make Golden Salmon Cakes with Fresh Parsley Recipe
Step 1: Bake the Salmon to Perfection
Start by preheating your oven to 425˚F and prepare a baking sheet with parchment paper or a silicone mat for easy cleanup. Place the salmon skin-side down, brush it gently with olive oil, then sprinkle with garlic salt and black pepper. Bake uncovered for 10-15 minutes, depending on your filet’s thickness, just until it’s cooked through but still moist inside. Once done, cover the salmon with foil and let it rest for 10 minutes before flaking it with forks and removing any bones or skin. This careful baking step is crucial to ensuring the salmon remains tender and flakes easily for mixing.
Step 2: Sauté the Aromatics
While the salmon is resting, heat a medium skillet over medium heat. Add a tablespoon of olive oil and a tablespoon of butter, then toss in the finely diced onion and red bell pepper. Sauté until they soften and turn golden, about 7 to 9 minutes. This step adds a wonderful depth to the cakes by mellowing the onion’s sharpness and bringing out the pepper’s sweetness.
Step 3: Combine Ingredients and Shape the Patties
In a large mixing bowl, gently combine the cooled flaked salmon with the sautéed onion and bell pepper, panko breadcrumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and the fresh parsley. Stir everything until evenly mixed but be careful not to overwork the batter. Portion the mixture into 13 to 14 equal patties; a flat ice cream scoop works wonders for consistent sizing. Press each scooped portion into a patty about one-third to one-half inch thick to ensure even cooking and a lovely golden crust.
Step 4: Pan-Sear Until Golden Brown
Heat one tablespoon of olive oil and one tablespoon of butter in a large skillet over medium heat. Once the butter is sizzling, add half of the salmon cakes and cook for about 3 1/2 to 4 minutes per side until they turn beautifully golden brown and are cooked through. If the cakes start browning too quickly, lower the heat slightly. Transfer them to a paper towel-lined plate. Repeat the cooking process with the remaining salmon cakes, adding another tablespoon each of oil and butter for that perfect finish that makes this Golden Salmon Cakes with Fresh Parsley Recipe so memorable.
How to Serve Golden Salmon Cakes with Fresh Parsley Recipe
Garnishes
A sprinkle of extra fresh parsley on top not only adds a fresh pop of color but also enhances the flavor. Consider serving with a wedge of lemon for a bright citrus burst that cuts through the richness. A dollop of tartar sauce or a simple garlic aioli can elevate these cakes with creamy tang and a hint of spice.
Side Dishes
These salmon cakes pair wonderfully with crisp green salads, roasted vegetables, or even a refreshing slaw. For a more substantial meal, serve alongside garlic mashed potatoes or warm quinoa salad for a healthful, satisfying balance that complements the savory fish.
Creative Ways to Present
For a stunning presentation, nestle the cakes on a bed of lightly dressed microgreens or fresh arugula. You could also serve them as sliders in mini buns with a spread of your favorite sauce and a few thin cucumber slices for added crunch and contrast. Hosting a brunch? Present the salmon cakes topped with a poached egg for a luxurious touch.
Make Ahead and Storage
Storing Leftovers
Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days. This makes them ideal for quick lunches or easy dinners on busy days.
Freezing
If you want to save some for later, freeze the uncooked patties on a parchment-lined baking sheet until solid, then transfer them to a freezer-safe bag. They freeze beautifully for up to 2 months and can be cooked straight from the freezer, just add a few extra minutes to the cooking time.
Reheating
For reheating, use a skillet over medium heat to keep the crispy crust intact, or pop them under the broiler for a couple of minutes to revive that golden crunch. Avoid microwaving if possible, as it tends to make the cakes soggy.
FAQs
Can I use canned salmon instead of fresh for this recipe?
Absolutely! While fresh salmon offers the best texture and flavor, canned salmon is a convenient alternative. Just be sure to drain it well and adjust seasoning accordingly, as canned salmon can be saltier.
What if I don’t have panko breadcrumbs?
You can substitute regular breadcrumbs, although panko is preferred for its crispy texture. Alternatively, crushed crackers or even crushed cornflakes work well for adding crunch.
Is it necessary to bake the salmon first?
Baking the salmon ensures it cooks evenly and flakes perfectly for the cakes. You could also poach or pan-sear the salmon, but baking is simple and hands-off, freeing you up to prepare the other ingredients.
Can these salmon cakes be made gluten-free?
Yes! Use gluten-free breadcrumbs or crushed gluten-free crackers instead of panko breadcrumbs to make this Golden Salmon Cakes with Fresh Parsley Recipe suitable for gluten-sensitive diets.
How can I make these salmon cakes spicier?
Add a little cayenne pepper or chopped fresh jalapeños to the mixture before forming your patties. A spicy aioli on the side also brings a nice heat to complement the rich salmon flavor.
Final Thoughts
This Golden Salmon Cakes with Fresh Parsley Recipe is a true gem that brings warmth, flavor, and a touch of elegance to any table. With straightforward steps and ingredients you likely already have, making this dish is an absolute joy. I hope you enjoy preparing and sharing these salmon cakes as much as I do—they’re a delicious way to celebrate fresh, wholesome food with family and friends!
Print
Golden Salmon Cakes with Fresh Parsley Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 13 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
Delicious and easy-to-make salmon cakes featuring fresh baked salmon, sautéed vegetables, and a flavorful blend of seasonings, breadcrumbs, and mayonnaise, pan-fried to golden perfection. Perfect for a satisfying meal or appetizer.
Ingredients
Salmon Cakes
- 1 lb fresh salmon filet
- 1 medium onion (1 cup finely diced)
- 1/2 red bell pepper (diced)
- 1 cup Panko bread crumbs (Japanese Style crumbs)
- 2 large eggs (lightly beaten)
- 3 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1/4 cup minced fresh parsley
- 1 tsp garlic salt (plus more as needed)
- 1/4 tsp black pepper (plus more as needed)
- Olive oil (for brushing and frying)
- 3 Tbsp unsalted butter (divided)
Instructions
- Prepare Salmon: Preheat oven to 425ËšF. Line a rimmed baking sheet with parchment paper or a Silpat. Place salmon skin-side down on the sheet, brush with olive oil, and season with garlic salt and black pepper. Bake uncovered for 10-15 minutes until cooked through (about 10 minutes for thinner cuts). Remove from oven, cover with foil, and let rest for 10 minutes. Discard the skin, flake the salmon with forks, remove any bones, and allow to cool to room temperature.
- Sauté Vegetables: Heat a medium skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Add finely diced onion and red bell pepper, sautéing for 7-9 minutes until softened and golden. Remove from heat.
- Mix Ingredients and Form Patties: In a large mixing bowl, combine the cooled flaked salmon, sautéed onion and bell pepper, panko bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and minced parsley. Stir everything together until well combined. Form the mixture into 13-14 patties using a flat ice cream scoop or your hands, flattening each patty to about 1/3 to 1/2 inch thickness.
- Cook Salmon Cakes: In a large pan over medium heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is sizzling, add half of the salmon cakes. Cook for 3 1/2 to 4 minutes per side, or until golden brown and cooked through. If they are browning too quickly, reduce the heat. Transfer cooked cakes to a paper-towel lined plate. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan and repeat the cooking process with the remaining patties.
Notes
- Use fresh salmon for the best flavor and texture, though cooked salmon leftovers can also work.
- Adjust seasoning according to taste; if preferred, add more garlic salt or black pepper.
- Panko breadcrumbs provide a nice crispy texture; regular breadcrumbs can be used but may result in softer patties.
- Make sure not to overcrowd the pan when frying to ensure even cooking and crispiness.
- These salmon cakes can be served with tartar sauce, lemon wedges, or a fresh salad for a complete meal.
