Salmon Cakes
Golden and crispy Salmon Cakes made with tender salmon, breadcrumbs, egg, fresh herbs, lemon, and savory seasonings. Easy to prepare and perfect for a flavorful seafood meal or appetizer.
Ingredients
For The Salmon Cakes
- 400 g cooked salmon skin and bones removed
- 1 cup breadcrumbs
- 1 large egg
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 2 tbsp finely chopped onion
- 2 tbsp finely chopped fresh parsley
- 1 clove garlic minced
- ½ tsp paprika
- ½ tsp dried dill
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil for cooking
For Serving
- Lemon wedges
- Fresh parsley optional
- Tartar sauce optional
Instructions
- Place the cooked salmon in a large bowl and gently flake it with a fork.
- Add the breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, chopped onion, parsley, garlic, paprika, dill, salt, and black pepper.
- Mix gently until all the ingredients are well combined.
- Divide the mixture into 6–8 equal portions and shape each portion into a firm, round patty.
- Place the salmon cakes on a plate and refrigerate for 15–20 minutes to help them hold their shape.
- Heat the olive oil in a large skillet over medium heat.
- Carefully place the salmon cakes in the skillet, leaving space between them.
- Cook for about 3–4 minutes per side, until golden brown and heated through.
- Transfer the salmon cakes to a wire rack or paper towel-lined plate to remove excess oil.
- Serve warm with lemon wedges, fresh parsley, and tartar sauce if desired.