Easy Salmon Cakes

This is a terrific basic salmon cake recipe. Serve with lemon wedges and tartar sauce. You can also substitute crab and make crab cakes.

Crispy on the outside and moist on the inside, you'll love these salmon cakes!

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    tablespoons plus 3/4 cup panko bread crumbs

  • 2

    tablespoons minced fresh parsley

  • 2

    tablespoons mayonnaise

  • 4

    teaspoons lemon juice

  • 1

    scallion, sliced thin

  • 1

    small shallot, minced

  • 1

    teaspoon Dijon mustard

  • 3/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • Pinch cayenne pepper

  • 1

    (1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces

  • 1/2

    cup vegetable oil

Directions

Instructions Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined. Place remaining 3/4 cup panko in pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel–lined plate to drain 1 minute. Serve. Serve the salmon cakes with lemon wedges and/or tartar sauce.

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