Delicious Salmon Cakes
These salmon cakes are packed with flavor, easy to make, and perfect for any meal. Serve them with a fresh salad or your favorite dipping sauce.
Equipment
- Mixing Bowl
- Frying Pan
- Spatula
Ingredients
Salmon Cakes
- 12 oz salmon cooked and flaked
- 1 egg beaten
- 1/2 cup breadcrumbs panko preferred
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise
- 1 tbsp lemon juice freshly squeezed
- 2 tbsp parsley finely chopped
- 1/4 cup red onion finely diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil for frying
Instructions
- In a large bowl, combine the flaked salmon, egg, breadcrumbs, Dijon mustard, mayonnaise, lemon juice, parsley, onion, salt, and pepper.
- Mix gently until well incorporated. Avoid overmixing to keep the cakes tender.
- Shape the mixture into 4 equal-sized patties. Refrigerate for 15 minutes to help them firm up.
- Heat olive oil in a frying pan over medium heat. Cook the salmon cakes for about 3-4 minutes per side until golden brown and crispy.
- Remove from the pan and drain on a paper towel. Serve warm with your favorite dipping sauce.
Notes
For a gluten-free option, substitute breadcrumbs with almond flour or gluten-free panko.