Introduction:
Salmon cakes are a delicious and versatile dish that transforms simple ingredients into a crispy, golden delight. Made with flaky salmon, savory herbs, and a touch of crunch, these cakes are perfect for breakfast, lunch, or dinner. Whether you’re using fresh or canned salmon, this recipe is a great way to enjoy seafood in a budget-friendly and satisfying way. In this article, we’ll guide you through making the perfect salmon cakes, share tips for achieving the ideal texture, and offer creative serving ideas to make them a standout meal. Pair them with a zesty dipping sauce or a fresh salad, and get ready to savor every bite of this classic comfort food!
Salmon Cakes with Lemon Zest
A delightful seafood treat with a hint of lemon zest.
Equipment
- mixing bowl
- skillet
- Spatula
- measuring cups
- Measuring spoons
- Paper towels
Ingredients
- 1 can Salmon 14.75 oz, drained and flaked (or 1 cup cooked salmon)
- 1/2 cup Breadcrumbs Panko or regular
- 1/4 cup Mayonnaise
- 1/4 cup Green onions Finely chopped
- 2 tablespoons Fresh parsley Chopped
- 1 large Egg
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice Freshly squeezed
- Salt and pepper To taste
- Olive oil For frying
Instructions
- In a large mixing bowl, combine the flaked salmon, breadcrumbs, mayonnaise, green onions, parsley, egg, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined.
- Shape the mixture into patties, about 3 inches in diameter, and place them on a plate.
- In a large skillet, heat a few tablespoons of olive oil over medium heat.
- Once the oil is hot, add the salmon cakes to the skillet. Cook for about 4-5 minutes on each side or until golden brown and crispy.
- Transfer the cooked cakes to a paper towel-lined plate to absorb any excess oil.
Notes
For extra flavor, add a teaspoon of lemon zest to the mixture before shaping the patties.