Salmon Cakes (Fresh Salmon)
A recipe for Salmon Cakes, using fresh salmon, from one of the internet's top salmon recipe sites. This restaurant-quality dish has the perfect amount of finely chopped veggies and savory seasonings.
Ingredients
- ½ pound fresh salmon*
- 2 teaspoons olive oil plus more for frying cakes
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 large eggs
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 ½ teaspoons Old Bay seasoning
- ¼ teaspoon Tabasco sauce
- ¼ teaspoon ground mustard
- 1 cup panko breadcrumbs
- ½ cup finely chopped green onions about 6 onions
- ½ cup finely chopped red bell pepper
- ½ cup mayonnaise
- 2 tablespoons minced parsley
- 1 batch Sauce For Salmon Cakes OR
- 1 batch Homemade Tartar Sauce for serving (optional)
Instructions
- Preheat oven to 350 degrees F. Place salmon on rimmed baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Transfer to oven and bake 18 to 20 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F. Remove from oven and let stand 5 minutes.
- Meanwhile, place eggs in large bowl and whisk until smooth. Add garlic, soy sauce, Old Bay seasoning, Tabasco sauce and ground mustard; whisk until well combined. Stir in breadcrumbs, onions, bell pepper, mayonnaise and parsley.
- Slip spatula between salmon skin and flesh to remove skin; use fork to flake salmon into pieces. Fold flaked salmon into breadcrumb mixture. Cover and transfer to refrigerator at least 30 minutes or up to overnight.
- Preheat or lower oven to 250 degrees F. Shape salmon mixture into 8 cakes.
- Heat large nonstick skillet over medium heat. Add just enough oil to cover bottom of skillet. In batches, add salmon cakes and fry 6 to 8 minutes or until dark golden brown, turning once halfway through cooking. Transfer browned salmon cakes to rimmed baking pan and transfer to oven to keep warm. Repeat with remaining salmon cakes. Serve with desired sauce.
Notes
*If you have leftover cooked salmon, you can skip Step 1. Start at Step 2, using 8 ounces of cooked salmon.
Want to use canned salmon? Try our Canned Salmon Patties - a recipe specifically designed for canned salmon.
Serving: 2cakes, Calories: 397kcal, Carbohydrates: 15g, Protein: 17g, Fat: 30g, Saturated Fat: 5g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 125mg, Sodium: 752mg, Potassium: 452mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1057IU, Vitamin C: 30mg, Calcium: 74mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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