Golden Skillet Salmon Cakes with Lemon & Garden Greens
Description:
These golden skillet salmon cakes are crisp on the outside, tender and flavorful on the inside, and bursting with fresh lemon zest and aromatic herbs. Made with canned or fresh salmon, they are paired with vibrant garden greens for a light, nourishing meal. Perfect for a quick lunch, elegant dinner, or even brunch, these salmon cakes balance comfort and sophistication with minimal effort.
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
For the Salmon Cakes:
14 oz (400 g) canned salmon (or 1 cooked fresh salmon fillet, flaked)
1 large egg
½ cup breadcrumbs (panko for extra crunch)
2 tbsp mayonnaise
1 tsp Dijon mustard
1 small shallot or ½ small onion, finely chopped
1 garlic clove, minced
2 tbsp fresh parsley, chopped
Zest of 1 lemon
½ tsp paprika
Salt & black pepper to taste
2–3 tbsp olive oil or butter, for frying
For the Garden Greens Salad:
2 cups mixed salad greens (spinach, arugula, baby kale)
½ cucumber, thinly sliced
1 small carrot, julienned
6–8 cherry tomatoes, halved
1 tbsp olive oil
1 tsp lemon juice
Salt & pepper, to taste
Optional Garnish:
Lemon wedges
Extra chopped parsley
Instructions:
1. Prepare the Salmon Mixture:
If using canned salmon, drain and remove any large bones. Flake the salmon into a bowl.
Add egg, breadcrumbs, mayonnaise, Dijon mustard, shallot, garlic, parsley, lemon zest, paprika, salt, and pepper.
Gently mix until just combined. Avoid overmixing to keep the cakes tender.
2. Form the Salmon Cakes:
Using your hands or a spoon, form the mixture into 4 evenly sized patties.
Lightly coat each patty with a thin layer of breadcrumbs for extra crispiness (optional).
3. Cook the Salmon Cakes:
Heat olive oil or butter in a large skillet over medium heat.
Add the salmon cakes and cook 3–4 minutes per side, or until golden brown and cooked through.
Remove from skillet and place on a paper towel to drain excess oil.
4. Prepare the Garden Greens Salad:
In a bowl, combine salad greens, cucumber, carrot, and cherry tomatoes.
Drizzle with olive oil and lemon juice. Toss gently and season with salt and pepper.
5. Serve:
Plate 1–2 salmon cakes per person with a portion of the garden greens salad.
Garnish with lemon wedges and extra parsley if desired.
Serve warm and enjoy immediately.
Tips for Perfect Salmon Cakes:
Crispy finish: Use a mix of butter and oil for frying; oil prevents burning.
Binding: If mixture is too wet, add more breadcrumbs; if too dry, add a touch more mayonnaise or a splash of milk.
Flavor boost: Add 1 tsp capers or a few chopped dill sprigs for extra zest.
Make-ahead: You can prepare the patties ahead of time and refrigerate for up to 24 hours; fry just before serving.
Common Questions & Answers
Q1: Can I use frozen salmon instead of canned?
A: Yes! Cook and flake the salmon before using. Drain any excess moisture for best results.
Q2: Can I bake the salmon cakes instead of frying?
A: Absolutely. Preheat the oven to 200°C (400°F) and bake for 12–15 minutes, flipping halfway through.
Q3: What can I serve with salmon cakes besides salad?
A: They pair well with roasted vegetables, mashed potatoes, quinoa, or a light pasta salad.
Q4: How do I keep salmon cakes from falling apart?
A: Ensure proper binding with egg and breadcrumbs. Avoid overmixing the salmon mixture. Chill patties 15–20 minutes before frying for extra firmness.