We are firm believers in making salmon cakes with fresh (preferably wild caught) salmon, not canned, giving them the best flavor, texture and positive health benefits.
Prepare the salmon cakes
- Gather all your ingredients. If your salmon has the skin on, remove it. Here’s a quick video so show you how.
- If you see or feel any pin bones, remove them by pulling them out by hand or with ‘fish tweezers’, a tool dedicated just to your kitchen for pulling the bones out.
- Chop the salmon into 1/4-inch pieces. Do not use the food processor, it makes the salmon too fine and can become pasty when cooked.
- Place your cubed salmon in a medium bowl with the onion, mayonnaise, 4 tablespoons of Panko, Dijon mustard, Worcestershire sauce, siracha sauce, lemon juice and egg. Mix gently with a spoon or your hands
- Scoop 1/4 cup portions and form into patties that are about 2 1/2-inches by 3/4-inch thick using your hands. Don’t pack them too tightly, but you want them to hold together
- Have your plate of panko ready to place the formed patties into, making sure each are well coated.
- Place the patties on a parchment lined baking sheet. When all the patties are formed, refrigerate for about 30 minutes before cooking
What is Panko?
Panko is the Japanese version of breadcrumbs. They have more flavor and crispness than traditional breadcrumbs. Check out this website to learn more about Panko
Freezer Friendly
These Salmon Cakes freeze wonderfully and are a welcome dinner when life gets crazy.
Make your Salmon cakes to the point of cooking them. You can coat them with Panko or freeze them without. Lay the uncooked salmon cakes on parchment or wax paper or even individually wrap them in plastic wrap. Pop them in a freezer friendly zip top bag. Date and label the bag and freeze.
The Best Salmon Cakes
Delicious and Healthy Salmon Cakes are a great way to boost your intake of Omega-3s
Ingredients
- ⅔ cup Fresh, Wild Caught Salmon skin removed, finely chopped
- 2 tablespoons Fresh Italian Parsley Finely chopped
- ¼ cup Yellow onion Finely chopped
- ¼ cup Red Bell Pepper Finely chopped (optional)
- ¼ cup Jalapeno Finely chopped (optional)
- 1 rib Celery Finely chopped (optional)
- 2 cups Panko Breadcrumbs ¼ cup for the salmon cakes, 1¾ for breading
- 2 tablespoons Mayonnaise
- ½ teaspoon Dijon mustard
- Dash Siracha
- Dash Worcestershire Sauce
- 1 egg Lightly beaten
- 1½ tablespoon Fresh lemon juice
- Kosher Salt and Fresh Ground Pepper
- 4-6 tablespoons Oil for cooking the onion mixture and salmon cakes
For the Dipping Sauce
- ½ cup Mayonnaise
- ½-1 teaspoons Siracha
Instructions
Make the Salmon Cakes
- In a large non-stick skillet over medium heat sauté the onion, parsley, jalapeno, red bell pepper and celery (if using). Remove from heat and let cool
- While the onion mixture is cooling, combine the chopped fresh salmon, ¼ cup Panko, 2 tablespoons of Mayonnaise, 1 teaspoon Dijon, Dash of Siracha and Worcestershire, the egg and lemon juice. Gently combine and add the cooled onion mixture.
- Place the remaining Panko in a shallow bowl or plate.
- Using a ¼-cup portioner or spoon, scoop salmon mixture into your hand and flatten and shape into a 2½-inch wide patty. Carefully place in the panko and coat both sides, gently patting the panko into the salmon mixture. Remove and repeat with the remainder of the salmon mixture.
- Heat the large non-stick skillet over medium-high heat. Add 4 salmon cakes and cook until golden brown. Using a spatula, carefully turn the patties over and continuing to cook for another 5-6 minutes and the second side is golden brown and the salmon is fully cooked.
To make the Dipping Sauce
- In a small bowl, combine the mayonnaise and Siracha. Stir well adding more Siracha if you want your sauce a bit spicier. Serve with the Salmon Cakes
Tried this recipe?Let us know how it was!
