Salmon cakes are the epitome of a quick fix when the clock’s ticking and tummies are growling. It’s like a fishy miracle on your plate—one that can be whipped up faster than you can say “salmonella” (just kidding, they’re perfectly safe). I remember the first time I made these, I was in a rush for a Zoom call, and the savory aroma nearly caused a virtual stampede.
Steps
- Preheat your oven to 425°F and prepare a baking sheet with parchment paper. Place the salmon on the sheet with the skin facing down, brush it with olive oil, and season with garlic salt and black pepper. Bake uncovered for 10 to 15 minutes until cooked through, then cover with foil and let it rest for 10 minutes before removing the skin and flaking the salmon with a fork.
- In a medium skillet over medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add the diced onion and bell pepper and sauté until they are soft and golden, which should take about 7 to 9 minutes. Remove from heat once done.
- In a large bowl, mix the flaked salmon with the sautéed vegetables, breadcrumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and fresh parsley. Stir the mixture thoroughly and shape it into 13 to 14 patties, using an ice cream scoop to portion them evenly.
- Heat another tablespoon of oil and butter in a large skillet over medium heat. Add half of the salmon cakes, cooking each side for 3 to 4 minutes until they are golden brown. Transfer the cooked cakes to a plate lined with paper towels, then repeat the process with the remaining cakes.
Ingredients
- 1 pound fresh salmon fillet
- Garlic salt (such as Lawry’s)
- Black pepper
- Olive oil
- 1 medium onion (about 1 cup, finely diced)
- 1/2 red bell pepper, diced
- 3 tablespoons unsalted butter, divided
- 1 cup Panko breadcrumbs (Japanese style)
- 2 large eggs, lightly beaten
- 3 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/4 cup minced fresh parsley
- 15 ounces of well-drained canned salmon, or three 5-ounce salmon packets. Adjust with more breadcrumbs if the mixture is too wet, or add an extra tablespoon of mayo if it’s too dry.
FAQ
- Can I use canned salmon for this recipe?
- Yes, you can substitute fresh salmon with well-drained canned salmon or salmon packets. Just ensure the salmon is well-drained before using.
- What should I do if the salmon cake mixture is too moist or too dry?
- If the mixture is too moist to form patties, add more bread crumbs. If it’s too dry, mix in an additional tablespoon of mayonnaise.
- How do I know when the salmon is properly cooked?
- Bake the salmon at 425?F for 10-15 minutes until it is just cooked through. Thinner cuts may take less time, around 10 minutes.
- Can these salmon cakes be made ahead of time?
- Yes, you can prepare the patties ahead of time and store them in the refrigerator. Cook them just before serving for the best texture.
- What is the best way to serve salmon cakes?
- Serve these salmon cakes with homemade tartar sauce for the best flavor. The fresh, tangy sauce complements the savory cakes perfectly.
Tips
- If you find your mixture is too moist to form patties, consider adding more bread crumbs. Conversely, if the mixture seems too dry, incorporate an extra tablespoon of mayonnaise to achieve the right consistency.
- When cooking the salmon cakes, if they brown faster than expected, simply lower the heat to ensure they cook through evenly without burning.
- To make portioning the patties easier, use a flat ice cream scoop to measure out the mixture and then press them into patties that are about 1/3 to 1/2 inch thick.
- For the best flavor, use fresh salmon when possible. However, well-drained canned salmon or leftover cooked salmon can also be used effectively in this recipe.
Equipment
- Rimmed Baking Sheet – Useful for baking the salmon.
- Parchment Paper or Silpat – For lining the baking sheet.
- Skillet – Medium-sized, for sautéing onions and peppers.
- Large Pan – For cooking the salmon cakes.
- Mixing Bowl – A large one for combining ingredients.
- Flat Ice Cream Scoop – Helpful for portioning the salmon patties evenly.
