Salmon cakes are a delightful combination of crispy, golden exteriors and tender, flaky interiors, offering a satisfying balance of textures in every bite. These savory treats are packed with the rich, distinctive flavor of salmon, often complemented by a hint of herbs and spices that elevate the overall taste. Whether served as an appetizer, in a sandwich, or as part of a main meal, salmon cakes offer a versatile and comforting option that brings the taste of the sea to the table in a fun, easy-to-eat form. Their slightly crispy edges and moist, flavorful centers make them a favorite among seafood lovers and a hit at any gathering.
Salmon Cakes Recipe
Salmon cakes are a delicious and versatile dish, known for their crispy, golden exterior and tender, flavorful interior. Made from fresh or canned salmon, these savory cakes are often seasoned with herbs and spices to enhance the natural taste of the fish.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ¼ cup minced onion
- 2 tablespoons minced red bell pepper
- 2 tablespoons minced celery
- salt and pepper to taste
- 1 tablespoon capers
- 1¼ pounds fresh wild salmon, coarsely chopped
- ¼ cup mayonnaise
- ¼ cup panko bread crumbs
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 pinch cayenne pepper
- 1 pinch seafood seasoning (such as Old Bay®)
- 1 tablespoon panko bread crumbs, or to taste
- 2 tablespoons olive oil, or as needed
Instructions
- Heat olive oil in a skillet over medium heat. Sauté the onion, red bell pepper, celery, and a pinch of salt until the onion becomes soft and translucent, about 5 minutes. Stir in the capers and cook for another 2 minutes until fragrant. Remove from heat and let the mixture cool to room temperature.
- In a bowl, combine the salmon, sautéed onion mixture, mayonnaise, ¼ cup of bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and pepper. Mix well until evenly combined. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours, allowing the mixture to firm up and chill.
- Shape the chilled salmon mixture into four patties, each about 1 inch thick. Press the remaining panko breadcrumbs onto the surface of each patty for a light coating.
- Heat olive oil in a skillet over medium heat. Fry the patties in the hot oil for 3 to 4 minutes on each side, until they are golden brown and cooked through.
