Crispy Salmon Cakes recipe
Crispy salmon cakes are a delightful combination of flaked salmon, herbs, and spices, pan-fried to golden perfection. Perfect as an appetizer, main course, or even a quick snack, these salmon cakes are easy to make, versatile, and packed with flavor. Serve them with a dipping sauce or a fresh salad for a complete meal.
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 15 minutes
Servings: 4-5
Ingredients:
For the Salmon Cakes:
1 lb cooked salmon (fresh or canned, drained and flaked)
1 cup breadcrumbs (panko or gluten free)
2 large eggs
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup finely chopped fresh parsley
2 tablespoons minced onion or shallot
1 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional)
Salt and pepper, to taste
Juice of 1/2 lemon
For Frying:
3-4 tablespoons Olive oil
Optional Garnishes:
Lemon wedges
Chopped parsley
Dipping sauce (e.g., tartar sauce, aioli, or spicy mayo)
Instructions:
Prepare the Salmon Mixture:
In a large bowl, combine flaked salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, parsley, onion, garlic powder, smoked paprika, salt, pepper, and lemon juice. Mix until well combined.
Form the Patties:
Using your hands, shape the mixture into 8-10 equal-sized patties, about 3 inches in diameter and 1/2 inch thick. Place the patties on a parchment-lined baking sheet.
Chill the Patties:
Refrigerate the patties for 15-20 minutes to firm them up and make them easier to handle.
Cook the Salmon Cakes:
Heat oil in a large skillet over medium heat.
Add the patties in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes on each side until golden brown and crispy.
Serve:
Transfer the cooked salmon cakes to a plate lined with paper towels to drain excess oil. Serve warm with garnishes and your favorite dipping sauce.
Notes:
Fresh salmon adds a rich flavor, but canned salmon is convenient and budget-friendly.
For extra crispiness, use panko breadcrumbs.
Adjust seasonings to your taste; add red pepper flakes for a spicy kick.
Ensure the patties are cold before frying to help them hold their shape.
Tips:
Make it Gluten-Free:
Substitute breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.
Bind the Mixture:
If the mixture feels too wet, add more breadcrumbs. If it’s too dry, add a little mayonnaise or another egg.
Even Cooking:
Use medium heat to ensure the patties cook through without burning.
Batch Cooking:
These freeze well! Place uncooked patties on a tray, freeze until solid, and transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the frying time.
Q&A:
Q: Can I bake the salmon cakes instead of frying?
A: Yes! Preheat the oven to 400°F (200°C), place the patties on a greased baking sheet, and bake for 15-20 minutes, flipping halfway through.
Q: What dipping sauces pair well with salmon cakes?
A: Tartar sauce, lemon dill yogurt sauce, spicy mayo, or a honey mustard dip are all great options.
Q: Can I use leftover cooked salmon?
A: Absolutely! Flake the cooked salmon and follow the recipe as written.
Q: How long do leftovers last?
A: Store cooked salmon cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
Q: Can I add vegetables to the mixture?
A: Yes, finely diced bell peppers, celery, or grated carrots add texture and flavor.
Q: Why are my patties falling apart?
A: The mixture might be too dry or not chilled enough. Add a binding agent (e.g., an extra egg or more mayonnaise) and ensure the patties are cold before frying.