Go Back

Salmon Cakes

Salmon cakes are pan-fried in a skillet until golden brown, with tender centers and a crisp panko coating. Chilling the patties for 15 minutes helps them hold together as they cook.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Refrigerating 15 minutes
Total Time 41 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (14.75 oz) salmon drained and flaked
  • 0.5 cup panko breadcrumbs
  • 1 egg large
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 2 tbsp green onion thinly sliced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp lemon juice
  • 0.5 tsp Old Bay seasoning
  • 0.25 tsp black pepper
  • 0.25 tsp kosher salt
  • 3 tbsp vegetable oil

Equipment

  • 1 12-inch skillet

Method
 

  1. In a medium bowl, combine the salmon, panko, egg, mayonnaise, Dijon, green onion, parsley, lemon juice, Old Bay, black pepper, and salt until evenly mixed.
  2. Shape the mixture into 8 patties about 1/2 inch thick.
  3. Refrigerate the patties for 15 minutes so they hold together.
  4. Heat 1 1/2 tablespoons vegetable oil in a 12-inch skillet over medium heat.
  5. Cook 4 patties for 3 to 4 minutes per side, until golden brown and the centers reach 145°F.
  6. Add the remaining 1 1/2 tablespoons oil to the skillet.
  7. Cook the remaining patties in the same way.
  8. Serve hot.

Notes

For sturdier patties, chill them for the full 15 minutes before cooking. Refrigerate leftovers for up to 3 days; they can be frozen. Use gluten-free panko for a gluten-free option.