Salmon Cakes
Main
American27 min4 servingsEasyAbout this recipe
Crispy on the outside, tender and flavorful on the inside, these classic salmon cakes come together quickly with pantry staples and canned or fresh salmon. A squeeze of lemon and a touch of Dijon bring brightness, while breadcrumbs and egg hold everything together. Perfect for a weeknight dinner served with a simple green salad or tartar sauce.
Instructions
- 1
Drain the canned salmon thoroughly and transfer to a large mixing bowl. Use a fork to flake the salmon, removing any large bones or skin. Add the mayonnaise, Dijon mustard, beaten eggs, lemon zest, lemon juice, garlic powder, salt, and black pepper. Stir to combine.
- 2
Fold in the breadcrumbs, chopped parsley, and sliced green onions until the mixture is evenly combined. It should hold together when pressed — if it feels too wet, add another tablespoon of breadcrumbs.
- 3
Divide the mixture into 8 equal portions and shape each into a patty about ¾-inch thick. Place them on a plate and refrigerate for 10 minutes to help them firm up and hold their shape during cooking.
- 4
Heat the olive oil in a large skillet over ^[medium heat] until shimmering. Add the salmon cakes in a single layer, working in batches if needed to avoid crowding. Cook for 3–4 minutes per side, until deeply golden brown and heated through. Do not move them while they cook — let them develop a crust before flipping.
- 5
Transfer the cooked salmon cakes to a plate lined with paper towels. Serve immediately with lemon wedges, tartar sauce, or a dollop of sour cream. They pair beautifully with a simple green salad or roasted vegetables.
