Introduction
Oh, salmon cakes! Just thinking about them brings back memories of cozy evenings and the simple joy of a really satisfying meal. There’s something so wonderfully comforting about these golden, savory bites. And guess what? They’re surprisingly easy to whip up, making them perfect for a busy weeknight or even a fun weekend brunch. You’re going to love how quickly these come together, and the taste? Absolutely delightful!
Why You’ll Love This Recipe
- Fast: Ready in under an hour, from start to finish.
- Easy: Simple steps that anyone can follow, no fancy techniques needed.
- Giftable: While best enjoyed fresh, the cooked salmon mixture (before forming patties) can be a great base for a giftable meal kit!
- Crowd-pleasing: From kids to adults, everyone seems to adore these flaky, flavorful salmon cakes.
Ingredients
Here’s what you’ll need to create these little flavor bombs:
- 1 lb fresh salmon filet: Look for a nice, firm piece. Any kind of salmon will work here!
- Garlic salt: For that essential savory punch.
- Black pepper: Freshly ground is always best, but pre-ground is fine too!
- Olive oil: Just a little for baking and frying.
- 1 medium onion, finely diced: Sweet onion or yellow onion works perfectly.
- 1/2 red bell pepper, diced: Adds a touch of sweetness and color.
- 3 tablespoons unsalted butter, divided: Butter makes everything better, right?
- 1 cup Panko bread crumbs: For that irresistible crispy coating.
- 2 large eggs, lightly beaten: Our binder to hold all that goodness together.
- 3 tablespoons mayonnaise: Adds creaminess and helps with browning.
- 1 teaspoon Worcestershire sauce: A secret ingredient for a little umami depth!
- 1/4 cup minced fresh parsley: For a burst of fresh, herbaceous flavor.
How to Make It
Alright, let’s get cooking! This is going to be so much fun.
- Preheat your oven: Get that oven warmed up to 400°F (200°C).
- Season the salmon: Lay your salmon filet on a baking sheet. Sprinkle it generously with garlic salt and black pepper. Then, give it a little drizzle of olive oil.
- Bake the salmon: Pop it in the preheated oven for about 12-15 minutes. You want it to be cooked through and flake easily with a fork. Once it’s done, let it cool down just enough so you can handle it.
- Sauté the veggies: While the salmon is cooling, grab a medium skillet. Melt 1 tablespoon of butter over medium heat. Toss in your diced onion and red bell pepper. Cook them until they’re nice and soft, which usually takes about 5-7 minutes.
- Prep the salmon: Now, take that cooled salmon and flake it into a large bowl. Make sure you get rid of any skin or bones!
- Combine everything: To the bowl with the flaked salmon, add the sautéed onion and bell pepper mixture. Then, mix in the Panko bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, and that lovely minced parsley.
- Gently mix: Give everything a gentle stir until it’s just combined. It’s really important not to overmix here, as that can make the cakes tough. We want them tender and flaky!
- Form the cakes: Now for the fun part! Divide the mixture into 13-14 equal portions and shape them into uniform patties. They should be about 1/2 inch thick.
- Get ready to fry: In a large skillet, melt the remaining 2 tablespoons of butter with a little drizzle of olive oil over medium-high heat. You want the pan to be nice and hot.
- Cook the cakes: Carefully place your salmon cakes into the hot skillet. If your skillet isn’t huge, don’t crowd it – cook in batches.
- Golden perfection: Cook them for about 3-4 minutes on each side, until they’re a beautiful golden brown and heated all the way through.
Substitutions & Additions
Feel free to play around with this recipe! It’s super forgiving.
- Different Bread Crumbs: If you don’t have Panko, regular bread crumbs or even crushed crackers will work in a pinch.
- Herbs: Don’t have parsley? Try fresh dill, chives, or a bit of cilantro.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the mixture for a little kick.
- Veggies: Finely chopped celery or a bit of grated zucchini (squeeze out the excess water first!) are great additions.
- Creamy Element: If you’re out of mayo, plain Greek yogurt or a dollop of sour cream can be a good substitute.
Tips for Success
A few little tricks to make your salmon cakes absolutely perfect every time!
- Don’t Overcook the Salmon: You want it cooked, but still moist so it flakes easily.
- Gentle Mixing is Key: Overworking the mixture can lead to tough cakes. Mix just until everything is incorporated.
- Uniform Size: Try to make your patties the same size so they cook evenly.
- Hot Skillet: Make sure your skillet is hot before adding the cakes for that perfect golden crust.
- Prep Ahead: You can bake the salmon and sauté the veggies a day in advance. Store them separately in the fridge and mix everything together when you’re ready to form and cook the cakes.
How to Store It
Leftovers? Lucky you! Once cooled, store your salmon cakes in an airtight container in the refrigerator. They should stay fresh for about 2-3 days. You can gently reheat them in a skillet, oven, or even microwave.
FAQs
Got questions? I’ve got answers!
Can I use canned salmon?
Yes, you absolutely can! If using canned salmon, drain it very well and flake it before mixing with the other ingredients. You might want to adjust the seasoning a bit since canned salmon can sometimes be saltier.
Can I bake the salmon cakes instead of frying them?
You sure can! To bake them, place the formed patties on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and heated through. They might not be quite as crispy as pan-fried, but still delicious!
What should I serve with salmon cakes?
These are so versatile! They are fantastic with a fresh green salad, a squeeze of lemon, a dollop of tartar sauce, or even served on a bun as a burger. Roasted vegetables or a side of rice also make great companions.
How do I know if the salmon cakes are cooked through?
The best way is to check the internal temperature with a food thermometer – it should reach 165°F (74°C). Visually, they should be golden brown on both sides and feel firm to the touch. The center should be opaque and flake easily.
Easy & Delicious Salmon Cakes
Equipment
- Baking Sheet
- Medium skillet
- Large bowl
- food thermometer
Ingredients
Main ingredients
- 1 lb fresh salmon filet Look for a nice, firm piece. Any kind of salmon will work here!
- Garlic salt For that essential savory punch.
- Black pepper Freshly ground is always best, but pre-ground is fine too!
- Olive oil Just a little for baking and frying.
- 1 medium onion finely diced. Sweet onion or yellow onion works perfectly.
- 0.5 red bell pepper diced. Adds a touch of sweetness and color.
- 3 tablespoons unsalted butter divided. Butter makes everything better, right?
- 1 cup Panko bread crumbs For that irresistible crispy coating.
- 2 large eggs lightly beaten. Our binder to hold all that goodness together.
- 3 tablespoons mayonnaise Adds creaminess and helps with browning.
- 1 teaspoon Worcestershire sauce A secret ingredient for a little umami depth!
- 0.25 cup minced fresh parsley For a burst of fresh, herbaceous flavor.
Instructions
- Preheat your oven to 400°F (200°C).
- Lay your salmon filet on a baking sheet. Sprinkle it generously with garlic salt and black pepper. Then, give it a little drizzle of olive oil.
- Pop it in the preheated oven for about 12-15 minutes, until cooked through and flakes easily with a fork. Let it cool down enough to handle.
- While the salmon is cooling, melt 1 tablespoon of butter in a medium skillet over medium heat. Sauté the diced onion and red bell pepper until soft, about 5-7 minutes.
- Flake the cooled salmon into a large bowl, removing any skin or bones.
- Add the sautéed vegetables, Panko bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, and minced parsley to the bowl with the salmon. Gently mix until just combined. Avoid overmixing.
- Divide the mixture into 13-14 equal portions and shape them into uniform patties, about 1/2 inch thick.
- In a large skillet, melt the remaining 2 tablespoons of butter with a drizzle of olive oil over medium-high heat until hot.
- Carefully place the salmon cakes into the hot skillet, cooking in batches if necessary to avoid crowding.
- Cook for about 3-4 minutes on each side, until golden brown and heated through.