Description
This Salmon Cakes recipe offers a delightful combination of tender baked salmon mixed with sautéed vegetables and seasoned breadcrumbs, then pan-fried to crispy perfection. Perfect as a hearty appetizer or main dish, these salmon patties are flavorful, easy to prepare, and serve well with a variety of sauces or sides.
Ingredients
Main Ingredients
- 1 lb fresh salmon filet
- Garlic Salt – to taste (Lawry’s brand recommended)
- Black Pepper – to taste
- Olive oil – 3 Tbsp (divided)
- 1 medium onion (1 cup finely diced)
- 1/2 red bell pepper (diced)
- 3 Tbsp unsalted butter (divided)
- 1 cup Panko bread crumbs (Japanese Style crumbs)
- 2 large eggs (lightly beaten)
- 3 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1/4 cup minced fresh parsley
Instructions
- Preheat and Bake Salmon: Preheat your oven to 425˚F. Line a rimmed baking sheet with parchment paper or a Silpat liner. Place the salmon filet skin-side down on the sheet, brush with olive oil, and sprinkle garlic salt and black pepper evenly over the top. Bake uncovered for 10-15 minutes, depending on the thickness of the salmon, until just cooked through. Remove from oven, cover loosely with foil, and let rest for 10 minutes. Then discard the skin, flake the salmon with forks, carefully remove any bones, and allow it to cool to room temperature.
- Sauté Vegetables: While the salmon cools, heat a medium skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter, then add the finely diced onion and red bell pepper. Sauté for 7-9 minutes until the vegetables are softened and golden. Remove the skillet from heat and set aside.
- Mix Salmon Cake Batter: In a large mixing bowl, combine the cooled flaked salmon, sautéed onions and peppers, 1 cup of panko breadcrumbs, 2 lightly beaten eggs, 3 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic salt, 1/4 teaspoon black pepper, and 1/4 cup minced fresh parsley. Stir thoroughly to incorporate all ingredients. Form the mixture into 13-14 even patties using a flat ice cream scoop for portioning, pressing each to about 1/3 to 1/2 inch thick.
- Pan-Fry Salmon Cakes: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat. Once the butter begins to sizzle, add half of the salmon cakes carefully to the pan. Cook each side for 3 1/2 to 4 minutes or until golden brown and cooked through. If the cakes brown too quickly, reduce the heat to avoid burning. Transfer finished cakes to a plate lined with paper towels. Add the remaining 1 tablespoon of oil and 1 tablespoon of butter to the pan and repeat the cooking process with the remaining patties.
Notes
- Use fresh salmon filet for best flavor and texture; frozen can be substituted but thaw first and pat dry.
- Adjust seasoning to your taste; garlic salt and black pepper levels can be modified based on preference.
- Ensure salmon cakes are not too thick to cook evenly through.
- Use a flat ice cream scoop for uniform patty size for consistent cooking.
- If desired, serve with tartar sauce, aioli, or a squeeze of lemon for additional flavor.
- Leftover salmon cakes can be refrigerated up to 2 days and reheated in a skillet or oven.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
