Salmon Cakes Recipe
American · Main course · 27 min total
Crispy on the outside and tender on the inside, these salmon cakes are a delicious way to use canned salmon. Perfect for a quick weeknight dinner or as a party appetizer.
15
min prep
min prep
12
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 cans (6 oz each) boneless skinless salmon, drained and flaked
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onion
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
Instructions
- In a large bowl, combine flaked salmon, panko, red bell pepper, green onion, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and black pepper. Mix until well combined.
- Form the mixture into 8 patties, about 1/2 inch thick.
- Heat olive oil in a large nonstick skillet over medium heat.
- Cook the salmon cakes for 4-5 minutes per side, until golden brown and heated through.
- Transfer to a paper towel-lined plate to drain excess oil. Serve warm.
Tips
- For best results, refrigerate the patties for 30 minutes before frying to help them hold their shape.
- Serve with tartar sauce or a squeeze of lemon.
- Leftover cakes can be reheated in a 350°F oven for 10 minutes.
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