Crispy Salmon Cakes with Lemon and Parsley Recipe
These Salmon Cakes are a delicious and easy-to-make dish packed with flavor. Made from canned or fresh salmon combined with breadcrumbs, herbs, and spices, then pan-fried to a golden crisp, they make a perfect appetizer, lunch, or dinner option. Ready in just 25 minutes, these salmon cakes are light, savory, and perfect served with lemon wedges or tartar sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 12 oz canned salmon (or cooked fresh salmon, flaked)
- ½ cup breadcrumbs (panko or regular)
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons chopped parsley
- 1 green onion, finely chopped
- 1 tablespoon lemon juice
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the salmon: Drain the canned salmon thoroughly and remove any large bones. If using fresh salmon, make sure to cook and flake it into small pieces for even mixing.
- Mix ingredients: In a large bowl, combine the salmon, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, paprika, black pepper, chopped parsley, finely chopped green onion, and lemon juice. Stir until all ingredients are evenly incorporated into a uniform mixture.
- Form patties: Divide the mixture into 4 to 6 equal portions. Shape each into a patty about half an inch thick. If the mixture feels too wet and difficult to form, add a bit more breadcrumbs to help it firm up.
- Heat oil & fry: Heat olive oil in a large skillet over medium heat. Once hot, place the salmon cakes in the pan and cook for 3 to 4 minutes on each side until the exterior is golden brown and crispy.
- Serve: Remove the salmon cakes from the skillet and set them on a plate lined with paper towels to drain any excess oil. Serve immediately hot with lemon wedges, tartar sauce, or a fresh side salad for a complete meal.
Notes
- Using panko breadcrumbs will result in a lighter, crispier texture.
- Be careful not to overcrowd the pan while frying to ensure even cooking and browning.
- If you prefer, these cakes can be baked in the oven at 375°F for 15-20 minutes, flipping halfway through.
- Leftover salmon cakes can be refrigerated for up to 2 days and reheated in a skillet or oven.
- For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
- To reduce fat, substitute olive oil with a non-stick cooking spray, but the texture may vary slightly.
