Salmon Cakes Recipe

Salmon: Cooked and flaked, this is the star ingredient providing a rich, savory flavor.

Breadcrumbs: These help bind the mixture together and add a bit of texture.

Egg: Acts as a binder to hold the patties together.

Mayonnaise: Adds moisture and a creamy texture to the mixture.

Dijon mustard: Provides a tangy, slightly spicy flavor that complements the salmon.

Lemon juice: Freshly squeezed, it adds brightness and acidity to balance the flavors.

Salt: Enhances the overall flavor of the patties.

Black pepper: Adds a bit of heat and depth to the flavor.

Olive oil: Used for frying, it helps achieve a golden brown, crispy exterior.

When forming the salmon cakes, make sure to press the mixture firmly to ensure they hold together well during cooking. If the mixture feels too dry and crumbly, you can add a little more mayonnaise or a splash of lemon juice to help bind the ingredients. Conversely, if the mixture is too wet, add a few more breadcrumbs. This balance will help achieve the perfect texture for frying.

• cooked salmon - Substitute with canned tuna: Canned tuna has a similar texture and flavor profile, making it a convenient and affordable alternative.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding and texture to the cakes.

• breadcrumbs - Substitute with panko: Panko breadcrumbs offer a lighter, crispier texture which can enhance the overall mouthfeel of the cakes.

• large beaten egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 3 tablespoons water can act as a binding agent for those who prefer a vegan option.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being lower in fat.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a slightly different texture.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used in a pinch, though it has a milder flavor compared to dijon.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• freshly squeezed lemon juice - Substitute with white wine vinegar: White wine vinegar can mimic the acidity and brightness of lemon juice.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness with a slightly different flavor profile.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar frying properties.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and neutral flavor, making it suitable for frying.

• To store your freshly made salmon cakes, allow them to cool completely at room temperature. Once cooled, place them in an airtight container, separating each salmon cake with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.

• For freezing, first, let the salmon cakes cool completely. Arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the salmon cakes are firm.

• Once the salmon cakes are frozen solid, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, thaw the salmon cakes in the refrigerator overnight. Reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side until warmed.

• For added freshness, serve the reheated salmon cakes with a fresh squeeze of lemon juice or your favorite dipping sauce.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon cakes on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until heated through. This method helps maintain the crispy exterior while ensuring the inside is warm.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon cakes in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and crispy. This method is quick and helps retain the texture of the cakes.

• Microwave Method: Place the salmon cakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This method is the fastest but may not keep the cakes as crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon cakes in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and crispy. This method is great for maintaining the texture without adding extra oil.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the salmon cakes on the toaster oven tray. Heat for about 10-15 minutes, or until they are warmed through. This method is convenient and helps keep the cakes crispy.

• Mixing bowl: A large bowl used to combine the flaked salmon, breadcrumbs, beaten egg, mayonnaise, dijon mustard, lemon juice, salt, and black pepper.

• Fork: Useful for flaking the cooked salmon and mixing the ingredients together.

• Measuring cups: Essential for accurately measuring the cooked salmon, breadcrumbs, and mayonnaise.

• Measuring spoons: Necessary for measuring the dijon mustard, lemon juice, salt, and black pepper.

• Whisk: Handy for beating the egg before adding it to the mixture.

• Frying pan: Used to cook the salmon patties until they are golden brown and cooked through.

• Spatula: Helps in flipping the patties while they cook in the frying pan.

• Plate: For placing the formed patties before frying and for serving the cooked salmon cakes.

• Paper towels: Useful for draining excess oil from the cooked patties.

• Lemon squeezer: Makes it easier to extract freshly squeezed lemon juice.

Use canned salmon: Save time by using canned salmon instead of cooking fresh salmon. It’s already cooked and flaked.

Pre-make patties: Form the salmon mixture into patties ahead of time and refrigerate. This allows you to just fry them when ready.

Use a food processor: Quickly combine ingredients by pulsing them in a food processor for a uniform mixture.

One-pan method: Cook the patties in a single large frying pan to reduce cooking time and cleanup.

Batch cooking: Double the recipe and freeze extra salmon cakes for a quick meal later.