Description
Learn how to make delicious and crispy salmon cakes with this easy recipe. Perfect for a light and flavorful meal!
Ingredients
Units
Scale
For the Salmon Cakes
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice, from 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 lb skinless salmon fillet, finely diced into 1/4-inch pieces (see note)
- 1 1/4 cups panko bread crumbs, divided
- 1/4 cup thinly sliced scallions, from 3 to 4 scallions, light and dark green parts
- 1/3 cup finely diced celery, from 2 stalks
- 2 tablespoons finely chopped fresh dill
- 1/2 cup vegetable oil
Instructions
- In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
- Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you’d like.)
- Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until the second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to a paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
Notes
- If buying a skin-on salmon fillet, purchase 1⅓ pounds of fish to yield 1¼ pounds of fish after skinning.
- The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes.
- The cooked salmon cakes can be frozen for up to 3 months. Defrost in the refrigerator before reheating for a convenient meal option.
Nutrition
- Serving Size: 1 cake
- Calories: 280
- Sugar: 1g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 45mg
