Salmon Cakes Recipe
Salmon cakes are a delicious and versatile dish that can be enjoyed as a main course or as a tasty appetizer. Made with cooked salmon, breadcrumbs, and various herbs and spices, these flavorful cakes are easy to prepare and sure to be a crowd-pleaser.
INGREDIENTS
- 1 lb cooked salmon, flaked (canned salmon can also be used)
- 1/2 cup breadcrumbs (panko or regular breadcrumbs)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper (any color)
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 2 large eggs, lightly beaten
- 2-3 tablespoons olive oil or vegetable oil, for frying
Optional:
- Lemon wedges, for serving
- Tartar sauce or aioli, for dipping
INSTRUCTIONS
In a large mixing bowl, combine the flaked salmon, breadcrumbs, chopped onion, chopped bell pepper, minced garlic, chopped parsley, Dijon mustard, lemon juice, paprika, salt, and pepper. Mix everything together until well combined.
Add the lightly beaten eggs to the salmon mixture and stir until the mixture holds together. If the mixture seems too dry, you can add a little more beaten egg or a splash of milk.
Shape the salmon mixture into patties, forming them into round cakes or oval shapes.
Heat the oil in a large skillet over medium heat.
Carefully place the salmon cakes into the hot oil and cook them for about 3-4 minutes on each side or until they are golden brown and crispy.
Once the salmon cakes are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.
Serve the Salmon Cakes hot with lemon wedges and your choice of dipping sauce, such as tartar sauce or aioli.
Enjoy the delicious and flavorful Salmon Cakes as a satisfying main course or as a delightful appetizer!
TIPS
You can use fresh, cooked salmon for this recipe, or you can use canned salmon for a quick and convenient option.
Feel free to adjust the seasonings and herbs to your taste. You can add a pinch of cayenne pepper for some heat or use different herbs like dill or chives.
For extra crunch, you can coat the salmon cakes in additional breadcrumbs or panko before frying them.
Serve the salmon cakes on a bed of fresh greens or with a side salad for a well-rounded meal.
Leftover salmon cakes can be refrigerated and reheated in the oven or toaster oven.
These salmon cakes can be made ahead of time and frozen for future meals. Just thaw them before frying or baking.
NUTRITION VALUE
- Calories: Approximately 200-250 calories per serving
- Protein: Around 15-20 grams per serving
- Carbohydrates: Approximately 10-15 grams per serving
- Fat: About 10-15 grams per serving
