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