Salmon Cakes Recipe (Salmon Patties)
User Reviews
5
Salmon Cakes Recipe (Salmon Patties)
Description
The Salmon Cakes Recipe uses oven-baked salmon as the base mixed with sautéed onions and red bell peppers for flavor and texture. The mixture is bound with eggs, mayonnaise, and panko crumbs to hold the patties together. Seasonings include garlic salt, black pepper, Worcestershire sauce, and fresh parsley for a balanced taste. Baking the salmon first ensures it is cooked just right before combining, resulting in moist cakes that hold their shape well. The sautéing of vegetables adds a mild sweetness and softness that complements the salmon.
The method involves baking the salmon skin-side down, then flaking it after resting, discarding skin and bones. Vegetables are sautéed separately, then combined with the salmon and binding ingredients. The formed patties can then be cooked by your preferred method, such as pan-frying, to achieve a golden crust while keeping the centers tender. This recipe allows flexibility for leftover cooked salmon or canned salmon.
These salmon cakes can be served as a main dish with sides like salad or vegetables, or as appetizers for gatherings. Their size and texture make them suitable for slider buns as a sandwich option. The mixture's moisture and seasoning also lend well to customizing with herbs or spices if desired.
Adjustments include adding more bread crumbs if the mixture is too wet or extra mayonnaise if too dry to reach the proper consistency for forming patties. Choosing fresh salmon is preferred, but substituting cooked or canned salmon works well. The preparation steps emphasize removing bones and cooling the fish to avoid breaking down the mixture.
Ingredients
- 1 lb salmon filet fresh
- garlic salt Lawry's brand
- black pepper
- olive oil
- 1 onion 1 cup finely diced, medium
- 1/2 red bell pepper diced
- 3 Tbsp butter divided, unsalted
- 1 cup panko bread crumbs Japanese Style crumbs
- 2 egg lightly beaten, large
- 3 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1/4 cup parsley fresh, minced
Instructions
- Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.
- Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
- In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. It's easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2" thick patties.
- Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
Notes
- Use fresh salmon for best flavor, but leftover cooked or canned salmon can substitute well.
- If the mixture feels too moist to shape, add additional bread crumbs gradually to firm it up.
- If the mixture seems dry, incorporate an extra tablespoon of mayonnaise to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13to 14 salmon cakes
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbs | 5g | |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 175mg | 7% |
| Potassium | 221mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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