Salmon Cakes Recipe

Salmon: Cooked and flaked, this is the star of the dish, providing a rich and flavorful base.

Breadcrumbs: These help bind the cakes together and add a nice texture.

Egg: Beaten, it acts as a binder to hold the mixture together.

Mayonnaise: Adds moisture and a creamy texture to the cakes.

Dijon mustard: Provides a tangy flavor that complements the salmon.

Lemon juice: Freshly squeezed, it adds a bright and zesty note.

Green onions: Chopped, they add a mild onion flavor and a bit of crunch.

Parsley: Fresh and chopped, it adds a burst of color and freshness.

Salt: Enhances the overall flavor of the cakes.

Black pepper: Adds a bit of heat and depth of flavor.

Olive oil: Used for frying, it helps achieve a golden brown crust.

When forming the salmon patties, make sure to press them firmly but gently to ensure they hold together during cooking. If the mixture feels too dry, add a little more mayonnaise or a splash of lemon juice. Conversely, if it's too wet, incorporate a bit more breadcrumbs. This balance will help achieve the perfect texture for your salmon cakes.

• salmon - Substitute with canned tuna: Canned tuna has a similar texture and flavor profile, making it a suitable alternative for salmon cakes.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding and texture to the cakes.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture and tanginess, with fewer calories.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is slightly milder.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• chopped green onions - Substitute with chopped chives: Chives have a similar mild onion flavor and can be used in the same quantity.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro provides a fresh, herbaceous flavor that complements seafood well.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used in the same quantity.

• olive oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the salmon cakes to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled salmon cakes in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. This ensures they remain fresh and flavorful.
• For longer storage, freeze the salmon cakes. Lay them out on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the salmon cakes to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, thaw the salmon cakes in the refrigerator overnight. This gradual thawing helps maintain their texture.
• Reheat the salmon cakes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method keeps them crispy.
• Alternatively, reheat in a skillet over medium heat with a bit of olive oil until warmed through and crispy on the outside. This adds a delightful crunch.
• Avoid microwaving, as it can make the salmon cakes rubbery and less appetizing.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon cakes on a baking sheet lined with parchment paper. Lightly brush the tops with a bit of olive oil to keep them moist. Bake for about 10-15 minutes, or until heated through. This method ensures the cakes remain crispy on the outside while staying moist inside.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon cakes in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and have a nice, crispy exterior. This method is quick and maintains the texture well.

• Microwave Method: Place the salmon cakes on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This method is the fastest but may result in a slightly softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon cakes in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and crispy. This method is great for maintaining the crispiness without adding extra oil.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the salmon cakes on the toaster oven tray and heat for about 10 minutes, or until warmed through. This method is convenient and effective for small batches.

• Large mixing bowl: To combine the salmon, breadcrumbs, beaten egg, mayonnaise, dijon mustard, lemon juice, green onions, parsley, salt, and black pepper.

• Wooden spoon: To mix the ingredients thoroughly.

• Measuring cups: To measure out the breadcrumbs, mayonnaise, and lemon juice accurately.

• Measuring spoons: To measure the dijon mustard, salt, and black pepper.

• Chef's knife: To chop the green onions and parsley finely.

• Cutting board: To provide a surface for chopping the green onions and parsley.

• Frying pan: To cook the salmon patties.

• Spatula: To flip the salmon patties in the frying pan.

• Plate: To place the cooked salmon patties on before serving.

• Paper towels: To drain any excess oil from the cooked salmon patties.

• Small bowl: To beat the egg before adding it to the mixture.

Use canned salmon: Substitute fresh salmon with canned salmon to save cooking time.

Pre-chop ingredients: Chop green onions and parsley in advance and store them in the fridge.

Batch cooking: Double the recipe and freeze extra salmon patties for future meals.

Use a food processor: Quickly mix ingredients using a food processor instead of by hand.

Preheat the pan: Ensure the frying pan is hot before adding the patties to reduce cooking time.