Description
These Salmon Cakes are a crispy, savory dish made with canned salmon, Dijon mustard, Old Bay seasoning, and fresh herbs. The light and flaky texture, combined with the zesty flavors, makes them perfect for a quick dinner or appetizer.
Ingredients
2 cans (14.75 ounces each) of canned salmon, drained and flaked
1 cup panko breadcrumbs
2 large eggs
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 small onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
1 teaspoon Old Bay seasoning
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons lemon juice
2 tablespoons olive oil or butter (for frying)
Optional Add-ins: 1/4 cup grated Parmesan cheese, 1 tablespoon hot sauce or red pepper flakes
For Serving: Lemon wedges, tartar sauce, aioli, mixed greens, or avocado slices for garnish
Instructions
- Prepare the Salmon Mixture: In a large bowl, combine the drained and flaked salmon, panko breadcrumbs, eggs, mayonnaise, Dijon mustard, onion, celery, garlic, parsley, Old Bay seasoning, smoked paprika, salt, pepper, and lemon juice. Add Parmesan and red pepper flakes for extra flavor if desired.
- Mix: Stir all the ingredients together until well combined. Adjust the consistency by adding more breadcrumbs if too wet or more mayonnaise if too dry.
- Form Patties: Use your hands to form 8 evenly sized patties, about 1/2-inch thick. Refrigerate for 15-20 minutes to firm up.
- Fry the Salmon Cakes: Heat olive oil or butter in a skillet over medium heat. Cook the salmon cakes for 3-4 minutes per side, until golden brown and crispy. Avoid overcrowding the skillet.
- Serve: Serve the salmon cakes warm with lemon wedges and your choice of dipping sauce. Optionally garnish with mixed greens or avocado slices.
Notes
- For a vegetarian version, replace the turkey pepperoni with vegetables like bell peppers, mushrooms, or zucchini.
- Use a gluten-free version of panko breadcrumbs if needed.
- For extra crispiness, place the cakes under the broiler for 2-3 minutes at the end of cooking.
- To bake, place the patties on a parchment-lined baking sheet at 375°F for 15-20 minutes, flipping halfway through.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 15-20 minutes
- Category: Appetizer, Main Course
- Method: Frying, Baking (optional)
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 95mg
