Description
Crispy on the outside and tender on the inside, these homemade salmon cakes are a quick, healthy, and delicious weeknight dinner solution that takes only 15 minutes to prepare.
Ingredients
Scale
- 14.75 oz (418g) canned salmon (wild-caught pink or sockeye), drained
- 2 large eggs, room temperature
- 1 cup (100g) panko breadcrumbs
- 2 tbsp fresh dill, chopped
- 2 stalks green onions, finely chopped
- 1 lemon (zest and juice)
- 2 tbsp mayonnaise
- 1 clove garlic, minced
- 1 tsp Old Bay seasoning
- Salt and black pepper to taste
- 2 tbsp butter and olive oil (for frying)
Instructions
- Drain the canned salmon thoroughly to remove excess liquid. Place in a large mixing bowl and flake with a fork, pressing bones through the mesh if using bone-in salmon.
- Chop the green onions and fresh dill, and mince the garlic. Add these aromatics to the bowl with the salmon.
- Add the eggs, mayonnaise, lemon zest, minced garlic, Old Bay seasoning, salt, and pepper to the bowl. Mix gently but thoroughly until combined.
- Sprinkle the panko breadcrumbs over the mixture and fold in until just combined. The mixture should be moist enough to hold together but not sticky.
- Wet your hands slightly with water. Scoop about 1/3 cup of the mixture and shape into patties about 1/2 inch thick. Repeat to make 6-8 patties.
- Optionally, dredge each patty lightly in extra panko breadcrumbs for extra crunch.
- Heat butter and olive oil in a large non-stick skillet over medium heat until the butter stops foaming.
- Place patties in the hot pan, ensuring not to overcrowd. Fry for 3-4 minutes on the first side until golden brown.
- Flip carefully and fry for another 2-3 minutes on the other side until golden and cooked through.
- Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Let rest for a minute before serving.
Notes
Ensure the salmon is drained well to prevent soggy cakes. Keep hands wet when forming patties to prevent sticking. Do not flip patties too early to allow a crust to form. For a gluten-free version, substitute panko with almond flour or gluten-free oats. For a low-carb version, omit breadcrumbs and use extra egg or parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 165
- Sugar: 1
- Sodium: 350
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 1
- Protein: 12
Keywords: salmon cakes, quick dinner, healthy seafood, weeknight meals, pan-fried salmon, gluten-free option, keto friendly