Fresh Salmon Cakes

Fresh Salmon Cakes Recipe – Quick, Easy & Delicious

Salmon is one of those products, like chicken, that is very versatile that can help you with those last-minute meals. This fairly simple, but delicious preparation is easy enough to add to anyone's rotation. Served with a lemon wedge and remoulade sauce it will become a favorite recipe.

Prep:
20 minutes
Cook Time:
15 minutes
Additional Time:
1 hour
Total:
1 hour 35 minutes
Servings:
4

Ingredients

• 1 tablespoon extra-virgin olive oil

• ¼ cup minced onion

• 2 tablespoons minced red bell pepper

• 2 tablespoons minced celery

• salt and pepper to taste

• 1 tablespoon capers

• 1 ¼ pounds fresh wild salmon, coarsely chopped

• ¼ cup mayonnaise

• ¼ cup panko bread crumbs

• 2 cloves garlic, minced

• 1 teaspoon Dijon mustard

• 1 pinch cayenne pepper

• 1 pinch seafood seasoning (such as Old Bay®)

• 1 tablespoon panko bread crumbs, or to taste

• 2 tablespoons olive oil, or as needed

Directions

Step 1: Sauté the Vegetables

• Heat 1 tablespoon of olive oil in a skillet over medium heat.
• Add the minced onion, red bell pepper, and celery, seasoning with a pinch of salt. Sauté for 4-5 minutes, until the vegetables are soft and fragrant.
• Stir in the capers and cook for another minute, then remove from heat and allow the mixture to cool to room temperature.

Step 2: Prepare the Salmon Mixture

• In a large mixing bowl, combine the chopped salmon, sautéed vegetables, mayonnaise, ¼ cup of panko breadcrumbs, minced garlic, Dijon mustard, cayenne pepper, and seafood seasoning.
• Mix gently until just combined. Be careful not to overwork the mixture, as this can result in dense cakes.
• Cover the bowl and refrigerate for 1-2 hours, allowing the mixture to firm up.

Step 3: Shape the Patties

• Once chilled, take the salmon mixture out of the fridge and divide it into 4 equal portions.
• Gently shape each portion into a patty.
• Lightly coat each patty with additional panko breadcrumbs to help them crisp up during cooking.

Step 4: Cook the Salmon Cakes

• Heat 2 tablespoons of olive oil in a large skillet over medium heat.
• Carefully place the patties in the skillet, cooking for 3-4 minutes per side, or until they are golden brown and cooked through (the internal temperature should reach 145°F).
• Once done, transfer the patties to a paper towel-lined plate to drain excess oil.

Serving Suggestions

• Serve the salmon cakes hot with a squeeze of fresh lemon and a side of remoulade sauce for dipping. They pair wonderfully with a crisp green salad or roasted vegetables for a light, flavorful meal.

Tips for Perfect Salmon Cakes

• Use Fresh Salmon: Opt for fresh wild salmon for the best flavor and texture.
• Don’t Overwork the Mixture: Mix just until combined to avoid dense cakes.
• Chill the Mixture: Refrigerating helps the patties hold their shape.
• Serve with Remoulade Sauce: A tangy sauce elevates the flavors.

Pair your salmon cakes with something a little spicier like our Bangin' Spicy Salmon, or try them as a topping for your favorite salad.

FAQs

What can I use instead of capers?

If you don’t have capers, you can substitute with chopped green olives or even a small amount of finely chopped pickles. While these won’t have the exact same briny flavor, they will still add a bit of tang to the cakes.

Can I bake the salmon cakes instead of frying them?

Yes, you can bake the salmon cakes instead of frying them for a healthier option. Preheat your oven to 375°F (190°C), place the patties on a greased baking sheet, and bake for 15-20 minutes, flipping them halfway through until they are golden brown and cooked through.

Can I use a different type of fish for these cakes?

Absolutely! While the recipe is specifically for salmon, you can use other fish like trout, cod, or haddock. The flavor will vary slightly depending on the fish, but the preparation method will remain the same.

Can I add cheese to the salmon cakes?

Yes, you can add cheese to the salmon cakes for extra richness. Try adding shredded cheddar, mozzarella, or even a bit of cream cheese to the mixture for a creamy texture. Just be sure to adjust the breadcrumbs as needed to help the cakes hold their shape.

How should I store leftover salmon cakes?

Store leftover salmon cakes in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat or in the oven at 350°F (175°C) for about 10 minutes to warm them through and keep them crispy.