Classic Weeknight Salmon Cakes
Quick and easy to prepare, these Classic Weeknight Salmon Cakes are perfect for a delicious and healthy meal. Featuring flaky salmon combined with fresh herbs and a hint of lemon, they can be pan-fried or baked to golden perfection.
Equipment
- Large mixing bowl
- Non-stick skillet (for pan-frying)
- Baking sheet (for baking)
Ingredients
Salmon Cakes
- 12-14 ounces cooked salmon, flaked (canned, leftover baked, or pan-seared)
- 1/2 cup breadcrumbs (Panko for extra crispness, or regular Italian breadcrumbs)
- 1 large egg lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 2 tablespoons green onions, thinly sliced
- Salt to taste
- Black pepper to taste
- 1-2 tablespoons olive oil or cooking spray for frying/baking
Instructions
Preparation
- Flake the cooled cooked salmon into a bowl, removing skin and bones, or drain and flake canned salmon.
- Add breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, dill, green onions, salt, and pepper to the salmon.
- Gently mix all ingredients until just combined, avoiding overmixing to prevent tough cakes.
Cooking
- Divide the mixture into 4-6 portions and form them into 1/2 to 3/4 inch thick patties.
- To pan-fry, heat olive oil in a skillet over medium heat and cook salmon cakes for 3-5 minutes per side until golden brown.
- Alternatively, to bake, preheat oven to 375°F (190°C), place patties on a greased baking sheet, and bake for 15-20 minutes, flipping halfway, until golden and cooked through.
Serving
- Remove the salmon cakes from heat and serve immediately with your preferred accompaniments.
Notes
For best results, use good quality salmon. Adjust seasoning to your preference.