Description
Enjoy these crispy salmon cakes made with fresh salmon, panko breadcrumbs, and a blend of seasonings. They’re easy to prepare and perfect for any occasion, whether as an appetizer or a main dish. Serve them warm with lemon wedges for a delightful burst of flavor!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the salmon fillet on a baking sheet lined with parchment paper. Season with salt and pepper.
- Bake the salmon for 15-20 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove the salmon from the oven and let it cool for a few minutes. Flake the salmon into bite-sized pieces, removing any bones, and set aside in a large mixing bowl.
- In the bowl with the flaked salmon, add the breadcrumbs, mayonnaise, egg, Dijon mustard, and Worcestershire sauce. Mix gently.
- Add the chopped green onions, red bell pepper, dill, garlic powder, onion powder, and salt and pepper. Mix until well combined, being careful not to overmix.
- Use a 1/4 cup measuring cup to scoop out the mixture and shape it into patties about 1/2 inch thick. You should get about 8-10 cakes.
- Place the formed cakes on a plate or baking sheet lined with parchment paper. Refrigerate for about 30 minutes if time allows.
- Heat olive oil in a large skillet over medium heat.
- Carefully place a few salmon cakes in the skillet, cooking in batches to avoid overcrowding.
- Cook for 4-5 minutes on one side until golden brown and crispy, then gently flip and cook for another 4-5 minutes on the other side.
- Transfer the cooked salmon cakes to a plate lined with paper towels to absorb excess oil.
- Serve warm, garnished with lemon wedges for a fresh squeeze of flavor.
Notes
- For added flavor, consider serving with a dipping sauce such as tartar sauce or a yogurt-based sauce.
- These salmon cakes can be made ahead of time and stored in the refrigerator for up to 2 days before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes