Salmon Cakes

Salmon cakes are cheaper to make than crab cakes but also very tasty. (Courtesy of Jennifer Segal)

View the print ready version of this recipe.

When I told my friend and Once Upon a Chef right hand, Betsy Goldstein, about these salmon cakes, she said, “Hmmm…I think I’ll wait until some of the reviews roll in to try those.” I laughed because I knew she was thinking of the version made from canned salmon that many of us grew up on. I promise: these are a whole different animal. Made from fresh raw salmon and seasoned with Old Bay, they’re as elegant as crab cakes yet so much more affordable to make. What’s more, they can be made entirely ahead of time and reheated.

I love these salmon cakes for brunch over a green salad with vinaigrette, but they also make a delicious dinner alongside rice pilaf and roasted asparagus. Either way, they are wonderful with my easy homemade tartar sauce.

What You’ll Need To Make Salmon Cakes

(Courtesy of Jennifer Segal)

Step-by-Step Instructions

To begin, finely dice the salmon into 1/4-inch pieces (or smaller). It’s important that the pieces are not too large or the cakes won’t bind together easily.

(Courtesy of Jennifer Segal)

Set the salmon aside and, in a large bowl, combine the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper.

(Courtesy of Jennifer Segal)

Whisk to combine.

(Courtesy of Jennifer Segal)

Add the diced salmon, 1/4 cup of the panko, the scallions, the celery, and the dill.

(Courtesy of Jennifer Segal)

Gently mix until uniformly combined.

(Courtesy of Jennifer Segal)

Place the remaining 1 cup of panko in a shallow dish or pie plate.

(Courtesy of Jennifer Segal)

Using a 1/3-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the reserved panko and gently coat it all over in crumbs.

(Courtesy of Jennifer Segal)

Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the cakes for up to a few hours before cooking, if you’d like.)

(Courtesy of Jennifer Segal)

Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes.

(Courtesy of Jennifer Segal)

Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly.

(Courtesy of Jennifer Segal)

Transfer cakes to a paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil).

(Courtesy of Jennifer Segal)

Serve warm with tartar sauce and enjoy!

Salmon Cakes

Makes 9 servings

Serving size: 1 salmon cake Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes

For the Salmon Cakes

• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice, from 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 lb skinless salmon fillet, finely diced into ¼-inch pieces (see note)
• 1 1/4 cups panko bread crumbs, divided
• 1/4 cup thinly sliced scallions, from 3 to 4 scallions, light and dark green parts
• 1/3 cup finely diced celery, from 2 stalks
• 2 tablespoons finely chopped fresh dill
• 1/2 cup vegetable oil or alternative
• Salad greens with vinaigrette, tartar sauce and/or lemon wedges, for serving (see note)

In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, 1/4 cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.

Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a 1/3-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.)

Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.

Note: If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish to yield 1 1/4 pounds of fish after skinning.

Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. 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.

Freezer-Friendly Instructions: The cooked salmon cakes can be frozen for up to 3 months. Once cool, lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating.

Nutrition Information

Calories: 280, Fat: 22 g, Saturated fat: 3 g, Carbohydrates: 6 g, Sugar: 0 g, Fiber: 0 g, Protein: 14 g, Sodium: 222 mg, Cholesterol: 37 mg

Nutritional Data Disclaimer

This article was originally published on OnceUponaChef.com. Follow on Instagram

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