Description
Deliciously crispy and tender salmon cakes made with fresh salmon, aromatic herbs, and a perfect blend of spices, coated in crunchy panko breadcrumbs and pan-fried to golden perfection. These salmon cakes are quick to prepare and ideal for a flavorful meal served with salad greens and your choice of tartar sauce or lemon wedges.
Ingredients
Salmon Cakes
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1¼ lb skinless salmon fillet, finely diced into ¼-inch pieces
- 1¼ cups panko bread crumbs, divided
- ¼ cup thinly sliced scallions (from 3 to 4 scallions, light and dark green parts)
- ⅓ cup finely diced celery (from 2 stalks)
- 2 tablespoons finely chopped fresh dill
- ½ cup vegetable oil
For Serving
- Salad greens with vinaigrette
- Tartar sauce
- Lemon wedges
Instructions
- Prepare the salmon mixture: In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, salt, and freshly ground black pepper until well combined. Add the finely diced skinless salmon, ¼ cup of panko breadcrumbs, scallions, diced celery, and chopped fresh dill. Gently mix all the ingredients until they are evenly incorporated, taking care not to overwork the mixture to retain a tender texture.
- Form and coat the salmon cakes: Place the remaining 1 cup of panko breadcrumbs in a shallow dish or pie plate. Using a ⅓-cup measuring scoop, portion the salmon mixture and gently form each into a compact cake about 1 inch high. Press each cake into the panko breadcrumbs to fully coat all sides. Repeat this process with all the mixture to make approximately 9 salmon cakes. If desired, refrigerate the formed cakes for a few hours to help them firm up before cooking.
- Cook the salmon cakes: Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Carefully place half of the salmon cakes in the skillet, spacing them apart. Cook undisturbed for about 2 minutes until the bottom is golden brown and crisp. Carefully flip each cake and cook the other side for another 2 minutes or until golden brown. Adjust heat to medium if the cakes are browning too quickly. Transfer the cooked salmon cakes to a paper towel–lined plate to drain excess oil. Repeat with the remaining cakes without changing the oil.
- Serve and enjoy: Serve the warm salmon cakes alongside fresh salad greens dressed with vinaigrette, tartar sauce, and lemon wedges for squeezing, enhancing the fresh flavors.
- Make-Ahead & Reheating: The salmon cakes can be fully cooked and refrigerated for several hours before serving. To reheat, preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil, place the cakes on it, and heat for 10 to 15 minutes until crisp on the outside and warmed through.
- Freezing Instructions: After cooking and cooling, arrange the salmon cakes on a foil-lined baking sheet in a single layer and cover loosely with plastic wrap. Freeze for about an hour, then wrap each cake individually in plastic wrap. Store wrapped cakes in a freezer bag or airtight container for up to 3 months. Defrost in the refrigerator before reheating as described.
Notes
- If buying a skin-on salmon fillet, purchase about 1⅓ pounds to yield 1¼ pounds of skinless fish after removing the skin.
- The salmon cakes can be refrigerated a few hours before cooking to help them hold their shape better.
- Use vegetable oil or a neutral oil with a high smoke point for frying to achieve a crisp exterior without burning.
- To keep the salmon cakes moist, avoid overmixing the salmon with the binding ingredients.
- For a low-fat version, try baking the salmon cakes instead of frying, but the texture will differ.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
