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
Scale
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.
