Fresh Salmon Cakes are a delightful dish that brings the taste of the ocean right to your dinner table. As someone who has always been captivated by the rich flavors of seafood, I find that these cakes not only satisfy my cravings but also evoke memories of family gatherings by the seaside. The history of salmon cakes can be traced back to coastal communities where fishermen would creatively use their catch, transforming leftover salmon into delicious, crispy cakes. This dish has become a beloved staple in many households, and its easy to see why. The combination of tender salmon, aromatic herbs, and a crispy exterior creates a texture that is simply irresistible.
People love Fresh Salmon Cakes for their versatility and convenience; they can be served as an appetizer, a main course, or even a light lunch. Plus, they are a fantastic way to incorporate healthy omega-3 fatty acids into your diet without sacrificing flavor. Whether youre a seasoned chef or a novice in the kitchen, these cakes are straightforward to prepare and can be enjoyed by the whole family. Join me as we dive into this delicious recipe that celebrates the freshness of salmon!
Ingredients:
- 1 pound fresh salmon fillet, skin removed
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
- Lemon wedges (for serving)
Preparing the Salmon
1. Start by preheating your oven to 375°F (190°C). This will help us cook the salmon perfectly before we turn it into delicious cakes. 2. Place the salmon fillet on a baking sheet lined with parchment paper. Season it with a pinch of salt and pepper. 3. Bake the salmon in the preheated oven for about 15-20 minutes, or until it flakes easily with a fork. The internal temperature should reach 145°F (63°C). 4. Once cooked, remove the salmon from the oven and let it cool for a few minutes. This will make it easier to handle when we flake it. 5. Using a fork, gently flake the salmon into bite-sized pieces, making sure to remove any bones you might find. Set the flaked salmon aside in a large mixing bowl.Preparing the Mixture
6. In the same bowl with the flaked salmon, add the breadcrumbs. I prefer using panko breadcrumbs because they give the cakes a delightful crunch, but regular breadcrumbs work just fine too. 7. Next, add the mayonnaise. This will help bind the mixture together and add creaminess to the cakes. 8. Crack the egg into the bowl. The egg acts as a binder, helping the cakes hold their shape during cooking. 9. Add the Dijon mustard and Worcestershire sauce. These ingredients will give the salmon cakes a wonderful depth of flavor. 10. Now, its time to add the veggies! Toss in the finely chopped green onions and red bell pepper. The bell pepper adds a nice sweetness and color, while the green onions provide a fresh bite. 11. Sprinkle in the fresh dill, garlic powder, onion powder, and a bit of salt and pepper. I love the flavor that dill brings to seafood dishes, but feel free to adjust the herbs to your taste. 12. Using a spatula or your hands, gently mix everything together until well combined. Be careful not to overmix, as we want to keep some texture in the salmon cakes.Forming the Cakes
13. Once the mixture is well combined, its time to form the cakes. I like to use a 1/4 cup measuring cup to scoop out the mixture, which helps ensure that all the cakes are uniform in size. 14. Take a scoop of the mixture and shape it into a patty, about 1/2 inch thick. Place the formed cake on a plate or a baking sheet lined with parchment paper. Repeat this process until all the mixture is used up. You should get about 8-10 salmon cakes, depending on the size. 15. If you have time, I recommend refrigerating the formed cakes for about 30 minutes. This helps them firm up and makes them easier to handle when frying.Cooking the Salmon Cakes
16. Heat the olive oil in a large skillet over medium heat. You want the oil to be hot but not smoking, as this will help achieve a nice golden crust on the cakes. 17. Once the oil is hot, carefully place a few salmon cakes in the skillet, making sure not to overcrowd the pan. I usually cook them in batches of 3-4, depending on the size of my skillet. 18. Cook the cakes for about 4-5 minutes on one side, or until they are golden brown and crispy. 19. Gently flip the cakes using a spatula, being careful not to break them. Cook for another 4-5 minutes on the other side until they are golden brown and heated through. 20. Once cooked, transfer the salmon cakes to a plate lined with paper towels to absorb any excess oil. 21. Repeat the cooking process with the remaining salmon cakes, adding more oil to the skillet if necessary.
Conclusion:
In summary, these fresh salmon cakes are an absolute must-try for anyone looking to elevate their meal game. Not only are they packed with flavor and nutrition, but they also offer a delightful texture that will leave your taste buds dancing. The combination of fresh salmon, herbs, and spices creates a dish that is both satisfying and versatile. You can serve them with a zesty lemon aioli for a burst of flavor, or pair them with a crisp salad for a light and refreshing meal. If you’re feeling adventurous, consider adding some diced jalapeños for a spicy kick or swapping out the breadcrumbs for crushed crackers to change up the texture. The possibilities are endless! I encourage you to give this recipe a try and make it your own. Once youve whipped up a batch of these delicious salmon cakes, Id love to hear about your experience. Share your thoughts, variations, and any tips you might have! Trust me, you wont regret diving into this delightful dish. Happy cooking! Print
Fresh Salmon Cakes: A Delicious and Healthy Recipe to Try Today
- Total Time: 45 minutes
- Yield: 8–10 cakes 1x
Description
Deliciously crispy salmon cakes made with fresh salmon, breadcrumbs, and a blend of flavorful ingredients. These easy-to-prepare cakes are perfect as an appetizer or main dish, and can be customized with your favorite herbs and spices. Serve warm with lemon wedges for a refreshing touch.
Ingredients
Scale
- 1 pound fresh salmon fillet, skin removed
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the salmon fillet on a baking sheet lined with parchment paper. Season with salt and pepper.
- Bake for 15-20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove from the oven and let cool for a few minutes. Flake the salmon into bite-sized pieces and set aside in a large mixing bowl.
- Add breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, green onions, red bell pepper, dill, garlic powder, onion powder, salt, and pepper to the bowl with the flaked salmon.
- Gently mix until well combined, being careful not to overmix.
- Use a 1/4 cup measuring cup to scoop out the mixture and shape it into patties about 1/2 inch thick. Place on a plate or baking sheet.
- Refrigerate the formed cakes for about 30 minutes to firm up.
- Heat olive oil in a large skillet over medium heat.
- Cook a few salmon cakes in the skillet for 4-5 minutes on one side until golden brown and crispy.
- Flip the cakes gently and cook for another 4-5 minutes until golden brown and heated through.
- Transfer to a plate lined with paper towels to absorb excess oil.
- Repeat with remaining salmon cakes, adding more oil if necessary.
Notes
- Serve the salmon cakes warm with lemon wedges on the side for a refreshing touch.
- These salmon cakes can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for up to 3 months. Just reheat them in the oven or skillet before serving.
- Feel free to customize the recipe by adding your favorite herbs or spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes