Salmon Cakes

A riff on the classic crab cakes, these delicious salmon cakes are made with fresh salmon, green onions, dill and perfect for the holidays as an appetizer or family dinner. We had it as a light dinner with some roast veggies on the side. Im planning on making these as an elegant appetizer for parties and intimate get togther when we can have parties at home after this darn pandemic.

These cakes are pan fried in a little oil and they turned out perfectly crunchy on the outside and creamy soft on the inside. You don’t need to deep fry, infact I think deep frying will get these cakes really greasy. I thought about oven baking them, I feel they may dry out the cakes, but Ive not tried baking them. I served them with a side of creamy sriracha sauce instead of the classic tartar sauce. If you prefer tartar, stick with what you like. Hope you like this recipe as much as we did. If you do try please tag me on Instagram, would love to see your salmon cakes.

NOTES FOR SUCCESSFUL SALMON CAKES

• MAKE AHEAD you can assemble, form the cakes and refrigerate the salmon cakes for a few hours until ready to cook, up to 24 hours.
• Lower the heat if the cakes are browning too quickly.
• Cook the salmon cakes 2-3 minutes on each sides so they are throughly cooked.
• Serve with veggies and some grain for a light dinner.
• To make about 12-14 cakes serving 4 you’ll need about 1-½ pounds of skinless salmon.
• I used fresh salmon, I’ve not tried making salmon cakes with frozen or canned salmon so unfortunately I can’t recommend them.
• The salmon cakes can be fully cooked and refrigerated up to 2 days. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes.
• The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating. 

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SALMON CAKES, makes about 11-12 cakes

INGREDIENTS

• 1½ lbs skinless salmon fillet, finely diced into ¼-inch pieces, I pulsed it in the food processor a few times
• 2-3 tablespoons any light oil, I use avocado oil
• 1 cup panko bread crumbs, divided
• 4-5 thinly sliced scallions, white and almost all green parts
• 2 tablespoons mayonnaise, light is fine too
• 1 tablespoon fresh lemon juice
• 1 heaped teaspoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• Sea salt as needed, mayo, and store bought seasonings have salt in them so taste before adding
• ½ teaspoon freshly ground black pepper
• 3 tablespoons finely chopped fresh dill
• GARNISH; Salad greens, tartar sauce and/or lemon wedges, for serving

INSTRUCTIONS

1. In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Old Bay and fresh black pepper. Taste and add salt as needed. Add the minced salmon, ¼ cup of the panko, chopped green onions and dill. Gently fold and mix until well combined. Don’t over mix the mixture.
2. Place the remaining panko in a shallow dish or plate. Scoop about 3 tablespoons of the salmon mixture and roll it into a ball and flatten in into a compact cake about 1 inch high and 2.5 inch diameter.
3. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 11-12 cakes.
4. Heat ½ the oil in a nonstick frying pan or skillet over medium heat. Place about 6 pieces of the cakes in the skillet and cook without moving until golden brown, about 2-3 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more.
5. Transfer the cakes on to a paper towel–lined plate to drain the excess oil. Repeat with the remaining cakes. Serve right away.
6. Sriracha Tartar Sauce: In a small bowl mix 1/2 cup mayo, 1/4 cup sour cream, 2 tablespoon lemon juice, as much sriracha sauce as you can handle. Start with one tablespoon. Taste and adjust eh seasoning. ( You can use low fat or fat free mayo and sour cream to cut the fat content.)