salmon cakes recipes
Discover delicious salmon cakes recipes that transform leftover salmon into crispy, flavorful patties. Learn how to make these budget-friendly seafood cakes in under 30 minutes.
Equipment
- 1 Skillet or Pan Optional – Use a non-stick skillet for easier cooking
Ingredients
- 1 tbsp Olive oil Extra virgin, for frying the salmon cakes
- 14.5 ounces Canned salmon Drained and flaked
- 2 large Eggs Acts as a binder
- 1/4 cup Breadcrumbs (Panko) For a crispy texture
- 2 tbsp Mayonnaise Adds moisture and flavor
- 2 tsp Dijon mustard For a subtle tang
- 1/2 cup Fresh parsley Chopped
- To taste Salt and Black pepper Adjust based on preference
Instructions
Drain and Prepare Salmon
- Drain the canned salmon and flake it in a large bowl. Remove any bones or skin if necessary
Combine Ingredients
- In the bowl with the salmon, add eggs, breadcrumbs, mayonnaise, Dijon mustard, parsley, salt, and black pepper. Mix gently to combine
Form Patties
- Shape the mixture into 9 evenly sized patties. If the mixture is too wet, add a bit more breadcrumbs
Chill the Patties
- For better texture, chill the patties in the fridge for about 30 minutes to help them hold their shape
Cook the Patties
- Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side or until golden brown and cooked through
Serve
- Serve the salmon cakes warm with your choice of sauce or side dishes