Salmon Cakes Recipe: Crispy, Nutritious, and Easy to Make!
These salmon cakes are a delightful balance of crispy on the outside and tender on the inside. The combination of fresh parsley, lemon juice, and Dijon mustard gives them a burst of flavor, while the salmon provides a rich, omega-3-packed filling.
Perfect for a quick and healthy dinner, these salmon cakes are versatile too. Pair them with a crisp salad, serve them with a dollop of tartar sauce, or enjoy them as a protein-packed snack. Whether you’re cooking for yourself or feeding a crowd, this dish is sure to satisfy your cravings for something both nutritious and delicious.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Ingredients
Scale
- 2 cans of wild-caught salmon (14.75 oz each), drained and flaked
- 1/2 cup breadcrumbs
- 2 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon olive oil (for frying)
Instructions
- In a large bowl, combine the drained and flaked salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, and lemon juice.
- Add the finely chopped red onion, fresh parsley, garlic powder, black pepper, and salt to the bowl. Stir everything together until fully combined.
- Using your hands, shape the mixture into 8 to 10 small patties.
- Heat olive oil in a large skillet over medium heat.
- Once the oil is hot, add the salmon cakes to the pan. Cook for about 4 minutes on each side or until golden brown and crispy.
- Once cooked, remove the salmon cakes from the pan and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately with your choice of dipping sauce or a fresh salad.
Keywords: salmon cakes recipe