Description
These homemade salmon cakes are crispy on the outside and tender on the inside, packed with fresh salmon, sautéed vegetables, and flavorful seasonings. Perfect as a satisfying appetizer or main dish, they combine baked salmon with pan-fried patties to create a delightful texture and taste.
Ingredients
Salmon
- 1 lb fresh salmon filet
- Olive oil (for brushing)
- Garlic salt, to taste (Lawry's brand recommended)
- Black pepper, to taste
Sautéed Vegetables
- 1 medium onion (1 cup finely diced)
- 1/2 red bell pepper (diced)
- 3 Tbsp unsalted butter (divided)
- 1 Tbsp olive oil (for sautéing)
Salmon Cakes Mixture
- 1 cup Panko bread crumbs (Japanese style)
- 2 large eggs (lightly beaten)
- 3 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1/4 cup minced fresh parsley
- 1 tsp garlic salt
- 1/4 tsp black pepper
- 1 Tbsp olive oil (for frying)
Instructions
- Preheat and bake salmon: Preheat oven to 425˚F. Line a rimmed baking sheet with parchment paper or a silpat. Place salmon skin-side down on the sheet, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 minutes until just cooked through (thinner cuts may take about 10 minutes). Remove from oven, cover with foil, and let rest for 10 minutes. Discard the skin and flake the salmon with forks, removing any bones. Allow to cool to room temperature.
- Sauté onions and bell pepper: Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter, diced onion and red bell pepper. Sauté for 7-9 minutes until softened and golden brown, then remove from heat.
- Mix salmon cakes ingredients: In a large bowl, combine cooled flaked salmon, sautéed onions and peppers, 1 cup Panko bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir well to combine and form the mixture into 13-14 patties. A flat ice cream scoop helps portion accurately, shaping into patties about 1/3 to 1/2 inch thick.
- Pan-fry the salmon cakes: Heat 1 Tbsp olive oil and 1 Tbsp butter in a large pan over medium heat. Once the butter is sizzling, add half of the salmon cakes. Cook for 3 1/2 to 4 minutes per side until golden brown and cooked through. Adjust heat if cakes brown too quickly. Remove finished cakes to a paper towel-lined plate. Add remaining 1 Tbsp olive oil and 1 Tbsp butter, then repeat frying the remaining salmon cakes.
Notes
- Use fresh salmon for best flavor and texture.
- Ensure salmon is fully cooked before mixing to achieve the right consistency for patties.
- Panko breadcrumbs help create a light and crispy texture.
- You can substitute mayonnaise with Greek yogurt for a lighter option, but it may slightly alter the flavor.
- If patties start browning too quickly while frying, lower the heat to avoid burning.
- Resting the salmon after baking allows juices to redistribute for moist cakes.
