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Salmon cakes/patties Recipe

American · Main course · 27 min total

These crispy-on-the-outside, tender-on-the-inside salmon cakes are made with canned salmon and simple pantry staples, perfect for a quick weeknight dinner or a tasty appetizer.

Ingredients

• 2 cans (14.75 oz each) pink salmon, drained and flaked
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tablespoons Dijon mustard
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped green onion
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, for frying

Instructions

1. In a large bowl, combine flaked salmon, panko, mayonnaise, egg, mustard, parsley, green onion, lemon juice, salt, and pepper. Mix until well combined.
2. Shape the mixture into 8 patties, about 1/2 inch thick. Place on a plate and refrigerate for 10 minutes to firm up.
3. Heat olive oil in a large nonstick skillet over medium heat. Cook patties in batches, 3-4 minutes per side, until golden brown and heated through.
4. Transfer to a paper towel-lined plate to drain. Serve warm with lemon wedges or tartar sauce.

Tips

• For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
• These salmon cakes can be baked at 400°F for 12-15 minutes, flipping halfway, for a lighter version.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven.
• Serve with a dollop of remoulade or yogurt dill sauce for extra flavor.

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