Salmon Cakes Recipe (Pan-Fried or Baked)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
226 kcal
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Course
Main Course
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Cuisine
American
Salmon Cakes Recipe (Pan-Fried or Baked)
Description
This Salmon Cakes Recipe blends canned salmon thoroughly drained and flaked with eggs, mayonnaise, Dijon mustard, minced garlic, seasonings, and fresh parsley. The mix provides moistness and flavor while the eggs and mayonnaise act as binders to keep the cakes together. Dried thyme adds herbal notes.
To cook, the cakes are shaped firmly and cooked in hot olive oil for a crisp outer layer and golden color when pan-fried. Alternatively, baking the patties offers a lighter option with less oil absorption. The cakes remain tender inside with a well-seasoned salmon flavor balanced by herbs and condiments.
These salmon cakes serve well as a main dish accompanied by salad or vegetables. Leftovers store well refrigerated for several days and reheat gently to maintain texture. If the mixture feels too loose, adding breadcrumbs or almond flour can improve stability before cooking.
Draining the salmon fully and flaking finely help prevent the cakes from falling apart. Using large eggs and mixing the ingredients well also supports cohesion. The typical olive oil quantity is needed for frying even though not all is absorbed.
Ingredients
- 2 ounce cans salmon skinless and boneless
- 2 egg large
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons garlic minced, fresh
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon thyme dried
- ½ cup parsley chopped
- ¼ cup olive oil for frying
Instructions
- Preheat the oven to the "keep warm" setting (170℉).
- Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.
- Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.
- Mix in the chopped parsley.
To Pan-Fry:
- Heat the olive oil over medium heat in a large 12-inch nonstick skillet for about 3 minutes.
- Using a 4-tablespoon ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture tightly into the scoop, pressing it down with a fork or the back of a spoon, then release it into the skillet and gently flatten.
- Cook the salmon patties until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep them warm while you cook the second batch. Serve immediately.
To Bake:
- Line a rimmed baking sheet with parchment paper. Preheat the oven to 400°F.
- Measure ¼ cup per patty with a scoop, packing the mixture in. Place the mounds on the parchment and gently flatten. Spray the patties with olive oil and bake them for 10 minutes. Flip, spray with more oil, and bake for 10 more minutes. If you’d like to brown them, replace the parchment with foil and broil them in the middle of the oven for 2 minutes.
- Serve immediately.
Notes
- Drain canned salmon thoroughly and pat dry to avoid loose mixture.
- Flake salmon into small pieces before mixing for even texture.
- If mixture is too wet, incorporate 2-4 tablespoons of breadcrumbs or almond flour to firm it up.
- Use all the olive oil for frying to achieve proper crispness, despite some remaining unused.
- Store cooked salmon cakes in an airtight container in the fridge for 3-4 days; reheat gently or enjoy cold.
- Freeze patties single-layered in bags for up to three months to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 2patties | |
| Calories | 226kcal | 11% |
| Carbohydrates | 1g | 0% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Sodium | 317mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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