Salmon Cake
With flaky salmon and crispy edges! So savory, so simple. A flavorful twist on classic cakes!
Ingredients
For these mouthwatering salmon cakes, you'll need:
- 1 pound fresh salmon fillets (substitute with 15 oz canned salmon for convenience)
- ¼ cup finely diced red bell pepper
- ¼ cup finely diced yellow onion
- 2 tablespoons fresh chopped parsley (or 2 teaspoons dried)
- 2 large eggs , beaten
- ½ cup panko breadcrumbs (gluten-free panko works wonderfully too)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- Ø Salt and freshly ground pepper to taste
- 3 tablespoons olive oil for frying
- Ø The vibrant herbs and spices in this salmon cake recipe create a perfect balance of flavors , while the panko breadcrumbs ensure a delightfully crispy exterior.
Instructions
- Step 1: Prepare the SalmonIf using fresh salmon, preheat your oven to 375°F (190°C). Place salmon on a baking sheet, skin-side down, brush with olive oil, and season with salt and pepper. Bake for 12-15 minutes until the salmon flakes easily but isn't dry.Step 2: Cool the SalmonAllow the baked salmon to cool for 5-10 minutes. This critical cooling period prevents the binding ingredients from cooking prematurely when mixed.Step 3: Remove Skin and BonesCarefully remove the skin from the cooled salmon. Inspect for any pin bones and remove them with tweezers or your fingertips.Step 4: Flake the SalmonUsing a fork, gently flake the salmon into a large mixing bowl, maintaining some texture rather than mashing it completely.Step 5: Prepare the VegetablesFinely dice the red bell pepper and yellow onion. The uniform, small dice ensures even distribution throughout the salmon cakes and proper cooking.Step 6: Sauté the VegetablesHeat 1 tablespoon of olive oil in a small skillet over medium heat. Sauté the diced onion and bell pepper for 3-4 minutes until softened but not browned. This pre-cooking step eliminates excess moisture that could make your patties fall apart.Step 7: Cool the VegetablesTransfer the sautéed vegetables to a plate and allow them to cool for 5 minutes before adding to the salmon mixture.Step 8: Combine Wet IngredientsIn a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, beaten eggs, and seasonings until smooth and well incorporated.Step 9: Mix the Salmon Cake BaseAdd the cooled vegetables, wet ingredient mixture, and chopped parsley to the flaked salmon. Gently fold everything together with a rubber spatula to maintain texture.Step 10: Add the BreadcrumbsSprinkle the panko breadcrumbs over the salmon mixture and fold in gently until just combined. Avoid overmixing, which can make the cakes dense rather than light and flaky.Step 11: Rest the MixtureCover the bowl and refrigerate the mixture for 15 minutes. This resting period allows the breadcrumbs to absorb moisture and helps the patties hold their shape during cooking.Step 12: Form the PattiesWith clean, slightly damp hands, divide the mixture into 8 equal portions. Shape each portion into a patty about 3 inches wide and ¾-inch thick.Step 13: Chill the PattiesPlace the formed patties on a parchment-lined baking sheet and refrigerate for another 10 minutes to further set their shape.Step 14: Heat the PanHeat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering but not smoking.Step 15: Cook the Salmon CakesCarefully place 4 patties in the heated skillet (avoid overcrowding). Cook for 3-4 minutes until the bottom is golden brown and crispy.Step 16: Flip and CookUsing a thin spatula, gently flip each patty and cook for an additional 3-4 minutes until the second side is golden brown and the internal temperature reaches 145°F (63°C).Step 17: Drain Excess OilTransfer the cooked salmon cakes to a paper towel-lined plate to absorb any excess oil.Step 18: Cook Remaining PattiesAdd the remaining 1 tablespoon of oil to the skillet if needed, and repeat the cooking process with the remaining patties.Step 19: Rest Before ServingAllow the salmon cakes to rest for 2-3 minutes before serving. This brief rest helps them set and makes them easier to handle.Step 20: Garnish and ServeArrange the salmon cakes on a serving platter. Garnish with lemon wedges, fresh herbs, and serve with your favorite sauce or accompaniments.
