Here’s a detailed, step-by-step recipe for crispy, flavor-packed salmon cakes that are easy to make and perfect for a weeknight dinner or appetizer. I’ll break it down into ingredients, prep, cooking, and tips for maximum crispiness.
Ingredients (Makes 4-6 cakes)
Salmon mixture:
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1 lb (450 g) cooked salmon (fresh, baked, or canned – drained and flaked)
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1/2 cup (60 g) breadcrumbs (plus extra for coating)
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1/4 cup (25 g) finely chopped onion
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2 cloves garlic, minced
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1/4 cup (15 g) chopped fresh parsley
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1 large egg, beaten
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2 tsp Dijon mustard
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1 tsp Worcestershire sauce
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1/2 tsp smoked paprika (optional but adds depth)
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Salt and black pepper to taste
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1-2 tsp lemon juice
For frying:
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3–4 tbsp vegetable oil or olive oil
Optional for serving:
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Lemon wedges
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Tartar sauce or aioli
Instructions
1. Prepare the Salmon
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If using fresh salmon: bake or pan-sear until just cooked through (about 12–15 min at 375°F / 190°C). Cool and flake with a fork.
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If using canned salmon: drain thoroughly and remove any large bones. Flake with a fork.
2. Mix the Salmon Cake Ingredients
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In a large bowl, combine flaked salmon, breadcrumbs, onion, garlic, parsley, egg, Dijon mustard, Worcestershire sauce, smoked paprika, salt, pepper, and lemon juice.
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Mix gently but thoroughly. The mixture should hold together when formed into patties.
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If too wet, add a little more breadcrumbs. If too dry, add a small splash of milk or an extra egg.
3. Form the Cakes
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Divide the mixture into 4–6 equal portions.
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Shape each portion into a compact patty about 1/2–3/4 inch thick.
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Optional: Lightly dredge each patty in breadcrumbs for extra crispiness.
4. Fry the Salmon Cakes
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Heat 3–4 tbsp of oil in a large skillet over medium heat.
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When hot, add the patties. Don’t overcrowd the pan; fry in batches if necessary.
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Cook for 3–4 minutes per side, or until golden brown and crispy.
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Transfer to a plate lined with paper towels to drain excess oil.
5. Serve
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Serve hot with lemon wedges and tartar sauce, aioli, or a simple yogurt-dill sauce.
Tips for Extra Flavor & Crispiness
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Chill the mixture: Letting the patties chill in the fridge for 15–30 minutes before frying helps them hold together better.
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Breadcrumb coating: Panko breadcrumbs give a crunchier exterior than regular breadcrumbs.
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Flavor boosters: Add a dash of hot sauce, Old Bay seasoning, or finely chopped capers for an extra punch.
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Oven option: For a lighter version, bake at 400°F (200°C) for 12–15 minutes, flipping halfway through.
These salmon cakes are golden, crispy outside, moist inside, and packed with flavor — perfect on their own, on a sandwich bun, or with a fresh salad.
If you want, I can also give you a quick 10-minute version using canned salmon that’s just as crispy and delicious. Do you want me to do that?