Fresh Salmon Cakes: A Delicious and Healthy Recipe to Try Today

Fresh Salmon Cakes are a delightful dish that brings the taste of the ocean right to your dinner table. As someone who has always been captivated by the rich flavors of seafood, I find that these cakes not only satisfy my cravings but also evoke memories of family gatherings by the seaside. The history of salmon cakes can be traced back to various coastal cultures, where fishermen would creatively use their catch to create hearty meals. This dish has evolved over time, becoming a beloved staple in many households.

People adore Fresh Salmon Cakes for their incredible taste and texture. The combination of flaky salmon, aromatic herbs, and a crispy exterior creates a symphony of flavors that is hard to resist. Plus, they are incredibly convenient to prepare, making them a perfect option for busy weeknights or casual gatherings with friends. Whether served with a zesty dipping sauce or nestled in a fresh bun, Fresh Salmon Cakes are sure to impress and satisfy everyone at the table.

Ingredients:

• 1 pound fresh salmon fillet, skin removed
• 1/2 cup breadcrumbs (preferably panko for extra crunch)
• 1/4 cup mayonnaise
• 1 large egg
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped red bell pepper
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)
• Lemon wedges (for serving)

Preparing the Salmon

1. Start by preheating your oven to 375°F (190°C). This will help us cook the salmon perfectly before we turn it into delicious cakes. 2. Place the salmon fillet on a baking sheet lined with parchment paper. Season it with a pinch of salt and pepper. 3. Bake the salmon in the preheated oven for about 15-20 minutes, or until it flakes easily with a fork. The internal temperature should reach 145°F (63°C). 4. Once cooked, remove the salmon from the oven and let it cool for a few minutes. This will make it easier to handle when we flake it. 5. Using a fork, gently flake the salmon into bite-sized pieces, making sure to remove any bones you might find. Set the flaked salmon aside in a large mixing bowl.

Preparing the Mixture

6. In the same bowl with the flaked salmon, add the breadcrumbs. I prefer using panko breadcrumbs because they give the cakes a delightful crunch, but regular breadcrumbs work just fine too. 7. Next, add the mayonnaise. This will help bind the mixture together and add creaminess to the cakes. 8. Crack the egg into the bowl. The egg acts as a binder, helping the cakes hold their shape during cooking. 9. Add the Dijon mustard and Worcestershire sauce. These ingredients will enhance the flavor of the salmon cakes, giving them a nice tangy kick. 10. Now, toss in the finely chopped green onions and red bell pepper. These not only add color but also a fresh crunch to the cakes. 11. Sprinkle in the fresh dill, garlic powder, onion powder, and a bit of salt and pepper. Mix everything together gently with a spatula or your hands until well combined. Be careful not to overmix, as we want to keep some texture in the salmon.

Forming the Cakes

12. Once the mixture is well combined, it’s time to form the salmon cakes. I like to use a 1/4 cup measuring cup to scoop out the mixture, which helps ensure that all the cakes are uniform in size. 13. Take a scoop of the mixture and shape it into a patty, about 1/2 inch thick. Repeat this process until all the mixture is formed into cakes. You should get about 8-10 cakes, depending on the size. 14. Place the formed cakes on a plate or a baking sheet lined with parchment paper. If you have time, refrigerate the cakes for about 30 minutes. This helps them firm up and makes them easier to handle when frying.

Cooking the Salmon Cakes

15. Heat the olive oil in a large skillet over medium heat. You want the oil to be hot but not smoking, as this will help achieve a nice golden crust on the cakes. 16. Once the oil is hot, carefully place a few salmon cakes in the skillet, making sure not to overcrowd the pan. I usually cook them in batches of 3-4, depending on the size of my skillet. 17. Cook the cakes for about 4-5 minutes on one side, or until they are golden brown and crispy. 18. Gently flip the cakes using a spatula and cook for another 4-5 minutes on the other side. You want them to be golden brown all around. 19. Once cooked, transfer the salmon cakes to a plate lined with paper towels to absorb any excess oil. This will keep them crispy and not greasy.

Serving the Salmon Cakes

20. Serve the salmon cakes warm, garnished with lemon wedges on the side. The fresh squeeze of lemon juice adds a bright flavor that complements the richness of the salmon. 21. You can also serve these cakes with

Conclusion:

In summary, these fresh salmon cakes are an absolute must-try for anyone looking to elevate their meal game. Not only are they packed with flavor and nutrition, but they also offer a delightful texture that will have your taste buds dancing. The combination of fresh salmon, herbs, and spices creates a dish that is both satisfying and versatile. You can serve them with a zesty lemon aioli, a fresh green salad, or even on a toasted bun for a delicious salmon burger twist. Feel free to get creative with variations—try adding some diced bell peppers for a pop of color, or swap out the breadcrumbs for crushed crackers for a different texture. The possibilities are endless! I encourage you to give this recipe a try and make it your own. Once you’ve whipped up these delicious salmon cakes, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your creation! Let’s celebrate the joy of cooking together, and I can’t wait to see how you make these fresh salmon cakes uniquely yours. Happy cooking! Print