Salmon Cakes (Quick and Easy)

This Salmon Cakes recipe comes together in about 45 minutes, and it’s all done in one pan for a quick and easy weeknight dinner that your family will love!

Ingredient Breakdown

Let’s chat about what you’ll need to make these amazing Salmon Cakes. Trust me; you probably have a lot of this stuff on hand already!

• 1 lb salmon: Feel free to use fresh salmon, canned salmon, or even leftover cooked salmon. Whatever you’ve got!
• Olive oil: This will help you sauté those veggies and keep moisture in the patties.
• 1 tsp garlic powder, pepper, and 1 tsp salt: Because seasoning is everything! Just a couple pinches to make it sing.
• 3 tbsp butter: For frying the vegetables and the cakes, real butter is key here, folks!
• 1 cup plain panko crumbs: These add crunch! For a low-carb option, you can swap these out for sweet potatoes, mashed.
• 1 cup red onion: Chopped finely (and I do mean finely, no one wants giant onion chunks sneaking up on them!).
• 1/3 cup red bell pepper and 1/3 cup yellow bell pepper: These add a pop of color and sweetness to our patties.
• 2 eggs: Lightly beaten to bind everything together.
• 2 tbsp mayo: Just the right amount to bring richness.
• 1 tbsp sour cream: Because it adds a nice tangy twist.
• 1 tbsp chopped fresh dill: Fresh is best, but dried will work in a pinch!
• 2 tbsp parsley: For freshness and color.
• 1 tbsp fresh lemon juice: Brightens everything right up!
• 1/2 tsp smoked or sweet paprika: Totally optional, but it’s what takes these cakes to the next level.
• 1 tsp Worcestershire: A secret ingredient that makes the flavor pop!

How to Make Salmon Cakes

Alright, let’s dive into how I make these Salmon Cakes. Grab your apron, and let’s get cookin’!

1. Preheat your oven to 425°F. Start with a bang! Seriously, you want that fish cooked perfectly.

2. Clean the salmon with some fresh lemon juice and warm water and give it a gentle dry with a paper towel to prep it for seasoning.

3. While you’re at it, sprinkle that salmon with a couple pinches of salt, pepper, and the garlic powder. These little seasonings work wonders! Toss it in the oven for about 10-15 minutes, no longer! You don’t want it to dry out. A perfectly flaky salmon is all we’re after here. Once it cools a bit, you can flake it with a fork and set it aside.

4. Now, grab a medium-sized pan and add a bit of olive oil and butter. Once it’s nice and hot, toss in those chopped onions and peppers. You’ll want to sauté these for about 7 minutes, stirring occasionally until the onions are translucent and everything smells amazing.

5. In a large mixing bowl, combine your prepared salmon, panko crumbs, sautéed veggies, eggs, fresh dill, parsley, lemon juice, Worcestershire sauce, mayo, and sour cream. Season with a couple more pinches of salt and pepper! The best part is mixing it all together until everything is thoroughly combined. You want to see those veggies and salmon dancing together in perfect harmony.

6. Now it’s time to form the magic! Grab around 1/3 cup of the mixture and form it into patties. You should get about 10 to 12 nice-sized cakes.

7. Add more butter and olive oil to your pan and bring it back to medium heat. Fry those patties for about 4 minutes on each side or until they’re golden brown and crispy. This is when the kitchen starts smelling like heaven. Remember to scrape the yummy bits off the bottom to get that extra flavor in your cakes!

8. Once they’re done, remove them from the heat and set aside. Serve and enjoy!

And the best part? You can use whatever you’ve got on hand. Leftover veggies? Fantastic! Canned salmon? Even better! This recipe embraces versatility and creativity, so feel free to get experimental.

If you loved these Salmon Cakes, be sure to check out my Marry Me salmon recipe!

Why This Recipe Works

Quick & Easy

Comes together in under 30 minutes, seriously, it’s that simple! Perfect for those busy weeknights when you need something hearty without taking up all your evening.

Minimal Cleanup Required

Thanks to just one pan for sautéing and frying, clean-up is a breeze. It’s a meal that makes weeknight dining easy-peasy!

Budget-Friendly

Using affordable, everyday ingredients means you won’t break the bank! Salmon can be pricey, but this recipe is perfect for using whatever you have on hand.

Customizable

Want to switch things up? Feel free to experiment! You could add some corn, swap the mayo for Greek yogurt, or even toss in some spices for an extra kick. The puppies of culinary freedom await!

Comfort Food

These Salmon Cakes are loaded with tons of flavor. The combination of crispy outside and flaky inside is the epitome of comfort food, don’t you think?

How to Serve These Salmon Cakes

Oh boy, where do I even start? There are so many wonderful ways to enjoy these Salmon Cakes!

• Toppings: Lightly squeeze some lemon juice right before you dig in or add a dollop of tartar sauce for an extra zing. For some extra flair, try serving them with a homemade remoulade. Yum!
• Side Dishes: These pair beautifully with a fresh salad, roasted veggies, or creamy mashed potatoes. Mac and cheese on the side? Yes, please!
• Storage: If you manage to have leftovers (which I often don’t!), you can keep them in the fridge for about 3-4 days in an airtight container.
• Reheating: Best way to reheat? Pop them back in a skillet over medium heat for a few minutes on each side, they’ll be crispy again in no time! You can also reheat them in the oven at 350°F for about 10 minutes, just enough to warm them through without drying them out.

And yes, these Salmon Cakes are freezer-friendly! Just freeze them raw on a baking sheet until solid, then transfer to a freezer bag. When you’re ready to enjoy, just cook from frozen, adding a few extra minutes to your frying time.

A Quick Dive into FAQ

So, I think that wraps things up here! Get to it, and whip up those Salmon Cakes. I promise you’ll have a plate full of happiness in no time! Go ahead and enjoy those quick and easy Salmon Cakes that your family will love! And for more recipes, follow us on Pinterest.

Quick and Easy Salmon Cakes

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• Author: amelia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

Delicious salmon cakes that come together in about 30 minutes, perfect for busy weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 lb salmon
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 3 tbsp butter
• 1 cup plain panko crumbs
• 1 cup red onion, chopped finely
• 1/3 cup red bell pepper, chopped
• 1/3 cup yellow bell pepper, chopped
• 2 eggs, lightly beaten
• 2 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tbsp chopped fresh dill
• 2 tbsp parsley, chopped
• 1 tbsp fresh lemon juice
• 1/2 tsp smoked or sweet paprika
• 1 tsp Worcestershire sauce

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Instructions

1. Preheat your oven to 425°F.
2. Clean the salmon with lemon juice and warm water, then dry it with a paper towel.
3. Season the salmon with salt, pepper, and garlic powder, and bake for 10-15 minutes until flaky.
4. In a pan, heat olive oil and butter and sauté the onions and peppers for about 7 minutes until translucent.
5. In a mixing bowl, combine the cooked salmon, panko crumbs, sautéed veggies, eggs, dill, parsley, lemon juice, Worcestershire sauce, mayo, and sour cream. Mix well.
6. Form about 10-12 patties from the mixture.
7. Add more butter and olive oil to the pan, heat to medium, and fry the patties for about 4 minutes on each side until golden brown.
8. Serve and enjoy!

Notes

These salmon cakes can be customized with various ingredients and are great for using leftovers.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 patty
• Calories: 350
• Sugar: 2g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 150mg