Salmon cakes are the perfect way to enjoy salmon in a new, exciting form.
These patties are golden on the outside, tender and flavorful on the inside, packed with protein and fresh vegetables.
Whether you’re looking for a quick weeknight dinner or a delicious meal-prep option, salmon cakes deliver both flavor and nutrition.
This recipe will guide you through making the perfect salmon cakes from scratch, using simple ingredients, with tips to help you customize the dish to suit your taste. Let’s dive in!
Why You’ll Love This Recipe
- Healthy & Nutritious: Salmon is rich in Omega-3 fatty acids, which are great for your heart and overall health. The addition of fresh veggies like onions and bell peppers adds extra vitamins and minerals to the dish.
- Customizable: You can tweak the ingredients to your liking without compromising the overall taste and texture. For instance, switch out Greek yogurt for mayo, or parsley for cilantro.
- Simple yet Elegant: With minimal ingredients, you can whip up an impressive dish that’s perfect for family dinners or special gatherings.
Salmon Cakes Recipe
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 13-14 salmon cakes
Ingredients
- 1 lb fresh salmon filet*
- Salt and 1 minced garlic clove
- Black Pepper
- Avocado Oil (or olive oil)
- 1 medium onion (1 cup finely diced)
- 1/2 red bell pepper, diced
- 3 Tbsp unsalted butter, divided
- 1 cup regular bread crumbs (or Panko bread crumbs)
- 2 large eggs, lightly beaten
- 3 Tbsp Greek yogurt (or mayo)
- 1 tsp Worcestershire sauce
- 1/4 cup minced fresh cilantro (or parsley)
*Note: Fresh salmon is recommended for the best flavor, but you can also use leftover cooked salmon, well-drained canned salmon, or salmon packets (see notes for quantity adjustments).
Instructions
Step 1: Prepare the Salmon
Preheat your oven to 425˚F (220˚C) and line a baking sheet with parchment paper or a silicone mat. This will prevent the salmon from sticking and help with easy cleanup.
Place the salmon filet skin-side down on the prepared baking sheet. Brush the top with avocado oil and season generously with salt, minced garlic, and black pepper.
This simple seasoning enhances the natural flavors of the salmon without overpowering them. Bake the salmon for 10-15 minutes, depending on its thickness.
Thinner cuts will be done closer to 10 minutes, while thicker ones may need 15. You’ll know it’s ready when the salmon flakes easily with a fork and reaches an internal temperature of 145˚F (63˚C).
Remove the salmon from the oven and cover it with foil. Let it rest for 10 minutes to retain moisture.
After resting, discard the skin and use two forks to flake the salmon into bite-sized pieces. Remove any bones if present and let the salmon cool to room temperature.
Step 2: Sauté the Vegetables
While the salmon is cooling, heat 1 tablespoon of avocado oil and 1 tablespoon of butter in a medium skillet over medium heat.
Add the finely diced onion and bell pepper, and sauté for 7-9 minutes, stirring occasionally.
You want the veggies to soften and become slightly golden, adding sweetness and a subtle crunch to your salmon cakes. Once done, remove from heat and set aside.
Step 3: Combine Ingredients
In a large mixing bowl, combine the flaked salmon, sautéed onion and bell pepper, 1 cup of bread crumbs, 2 beaten eggs, 3 tablespoons of Greek yogurt, 1 teaspoon Worcestershire sauce, 1/4 teaspoon black pepper, and 1/4 cup fresh cilantro.
Stir the mixture until well combined. The texture should be moist but firm enough to hold its shape.
If the mixture feels too dry, add an extra tablespoon of Greek yogurt. If it’s too wet, incorporate a bit more bread crumbs.
Using an ice cream scoop or your hands, portion the mixture into 13-14 patties. Flatten each one to about 1/3 to 1/2 inch thick.
Step 4: Cook the Salmon Cakes
Heat 1 tablespoon of avocado oil and 1 tablespoon of butter in a large pan over medium heat.
Once the butter melts and sizzles, place half of the salmon cakes in the pan, ensuring they don’t overlap.
Cook for 3 1/2 to 4 minutes on each side, or until they are golden brown and cooked through.
If they are browning too quickly, lower the heat slightly. Once the first batch is done, transfer the salmon cakes to a paper towel-lined plate to absorb any excess oil.
Add another tablespoon of oil and butter to the pan, and repeat the cooking process with the remaining patties.
Notes & Tips for Perfect Salmon Cakes
Choosing Your Salmon: Fresh salmon works best for this recipe, but if you’re pressed for time or have leftover cooked salmon, that will work too. You can also substitute canned salmon. Just make sure to drain it well to avoid excess moisture in the mixture.
Binding the Patties: The eggs and bread crumbs act as binders for your salmon cakes. If your patties are falling apart, add a little more bread crumbs. If they’re too dry, a touch of Greek yogurt or mayo will fix it.
Sauté vs. Bake: If you prefer to avoid frying, you can bake the salmon cakes at 375˚F (190˚C) for about 20 minutes, flipping halfway through. They’ll still be crispy but won’t have that rich, buttery flavor you get from sautéing.
Make Ahead: Salmon cakes are perfect for meal prep! You can prepare the patties ahead of time and store them in the fridge for up to 2 days before cooking. Alternatively, you can freeze them. Lay the uncooked patties on a baking sheet to freeze, then transfer them to an airtight container. Cook straight from frozen, adding a few extra minutes to the cooking time.
Serving Suggestions
Salmon cakes are incredibly versatile and can be paired with various sides to create a complete meal:
Salads: A light, fresh salad with lemon vinaigrette pairs beautifully with the richness of the salmon cakes.
Roasted Veggies: Try roasted asparagus, Brussels sprouts, or a medley of seasonal vegetables for a hearty side.
Dipping Sauce: A lemony yogurt sauce or a tangy remoulade can add an extra layer of flavor to the salmon cakes.
These crispy and flavorful salmon cakes are perfect for any occasion and are sure to impress your family and friends!