Description
These Salmon Cakes are a delicious and easy-to-make dish featuring finely diced salmon combined with fresh herbs, scallions, and celery, coated in crispy panko breadcrumbs, and pan-fried to golden perfection. Perfect for a quick dinner or appetizer, they come with options for serving with salad greens, tartar sauce, or lemon wedges.
Ingredients
Salmon Cake Mixture
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1¼ lb skinless salmon fillet, finely diced into ¼-inch pieces
- ¼ cup panko bread crumbs
- ¼ cup thinly sliced scallions (3 to 4 scallions, light and dark green parts)
- ⅓ cup finely diced celery (2 stalks)
- 2 tablespoons finely chopped fresh dill
Coating and Cooking
- 1¼ cups panko bread crumbs (divided: ¼ cup in mixture and 1 cup for coating)
- ½ cup vegetable oil
For Serving
- Salad greens with vinaigrette
- Tartar sauce
- Lemon wedges
Instructions
- Prepare the Salmon Mixture: In a large bowl, whisk together mayonnaise, fresh lemon juice, Dijon mustard, Old Bay seasoning, salt, and freshly ground black pepper. Add the finely diced skinless salmon, ¼ cup of the panko bread crumbs, sliced scallions, diced celery, and chopped fresh dill. Gently mix all ingredients until uniformly combined without overworking the mixture.
- Form and Coat the Cakes: Place the remaining 1 cup of panko bread crumbs in a shallow dish. Using a ⅓-cup measuring cup, scoop portions of the salmon mixture and shape each into a compact cake about 1 inch thick. Gently press each cake into the panko crumbs, coating all sides evenly. Repeat until all mixture is used, making about 9 salmon cakes. Optionally refrigerate the formed cakes for a few hours before cooking.
- Pan-Fry the Salmon Cakes: Heat ½ cup vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Carefully place half of the salmon cakes into the skillet. Cook without moving them until the bottoms turn golden brown, approximately 2 minutes. Carefully flip the cakes and cook the other side until golden brown, about 2 minutes more. If the cakes brown too quickly, reduce the heat to medium. Transfer the cooked cakes onto a paper towel–lined plate to drain excess oil. Repeat the frying process with the remaining cakes using the same oil.
- Serve: Serve the salmon cakes warm accompanied by salad greens dressed with vinaigrette, tartar sauce, and/or lemon wedges for added flavor.
- Make-Ahead and Storage: Fully cooked salmon cakes can be refrigerated for several hours before serving. To reheat, preheat oven to 350°F (175°C), line a baking sheet with foil, and bake the cakes for 10 to 15 minutes until crisp and heated through. Additionally, salmon cakes can be frozen for up to 3 months after cooking.
- Freezing Instructions: After cooking and cooling, arrange the salmon cakes in a single layer on a foil-lined baking sheet and freeze for about an hour until firm. Then wrap each cake individually with plastic wrap and store them in a freezer-safe bag or airtight container. Defrost in the refrigerator prior to reheating.
Notes
- If purchasing a salmon fillet with skin, buy about 1⅓ pounds to yield 1¼ pounds of skinless salmon after removing the skin.
- For a crispier texture when reheating, bake in the oven instead of microwaving.
- The cakes can be refrigerated uncooked for a few hours before frying, helping them to hold their shape better.
- Use fresh herbs and quality panko bread crumbs for the best flavor and texture.
