Description
These golden-brown salmon cakes are packed with flavor and texture, making them an ideal appetizer or main course. Made with flaky salmon, fresh herbs, and a touch of zest, they’re pan-fried to perfection and served with a creamy dipping sauce. Quick to prepare and utterly delicious, these salmon cakes are sure to impress.
Ingredients
Scale
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For the Salmon Cakes:
- 1 pound cooked salmon, flaked (canned or fresh)
- 1 cup panko breadcrumbs, divided
- ¼ cup finely chopped red onion
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 large egg, lightly beaten
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil (for frying)
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For the Creamy Dipping Sauce:
- ½ cup sour cream or Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
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Prepare the Salmon Mixture:
- In a large mixing bowl, combine the flaked salmon, ½ cup of panko breadcrumbs, red onion, parsley, lemon juice, lemon zest, egg, Dijon mustard, salt, and pepper. Mix gently until all ingredients are evenly incorporated.
- Form the mixture into 6–8 patties, about ½-inch thick. Coat each patty evenly with the remaining panko breadcrumbs, pressing gently to adhere.
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Make the Dipping Sauce:
- In a small bowl, whisk together the sour cream (or Greek yogurt), lemon juice, lemon zest, Dijon mustard, honey (or maple syrup), salt, and pepper. Taste and adjust seasoning as needed. Set aside.
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Cook the Salmon Cakes:
- Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the salmon cakes in batches, being careful not to overcrowd the pan.
- Cook for 3–4 minutes per side, or until golden brown and crispy. Transfer the cooked cakes to a plate lined with paper towels to drain excess oil.
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Serve:
- Arrange the salmon cakes on a serving platter and garnish with additional parsley or lemon wedges if desired. Serve warm with the creamy dipping sauce on the side.
Notes
- These salmon cakes are versatile and can be served as an appetizer, main course, or even in a sandwich with a dollop of the creamy dipping sauce.
- Fresh herbs like dill or chives can be substituted for parsley if preferred.
- For a gluten-free version, use gluten-free breadcrumbs and ensure all other ingredients (like mustard) are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snacks
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake + 2 tablespoons dipping sauce
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 350 mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75 mg