Fish
Classic Salmon Cakes
Golden pan-fried patties made from canned salmon, panko and a little Dijon, ready in under an hour.
- Prep
- 20 mins
- Cook
- 15 mins
- Total
- 50 mins
- Serves
- 4
- Level
- Easy
These salmon cakes use pantry canned salmon, so they come together fast and cost very little. A short chill in the fridge helps the patties hold together in the pan. Keep the mixture loose rather than pasty, and the cakes stay moist inside with a crisp crust.
Ingredients
Serves 4
Directions
- Tip the drained salmon into a large bowl and flake it with a fork. Pick out any large bones or bits of skin; the small soft bones are edible and can stay.
- Add 3/4 cup panko, the mayonnaise, egg, mustard, scallions, parsley, lemon juice, salt and pepper. Fold gently until the mixture just holds together.
- Shape into 8 patties about 3/4 inch thick. Press the remaining 1/2 cup panko onto both sides, then chill on a plate for 15 minutes.
- Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat until it shimmers. Add 4 cakes.
- Cook 4 to 5 minutes per side, flipping once, until deep golden and heated through to at least 145°F (63°C) in the center. Transfer to a paper-towel-lined plate.
- Wipe out the pan, add the remaining oil and cook the other 4 cakes the same way. Serve hot with lemon wedges.
Tips and make-ahead notes
- Chilled, uncooked patties keep on a covered plate in the fridge for up to 1 day.
- Leftover cooked cakes keep 3 days refrigerated; reheat in a 375°F (190°C) oven for 10 minutes to re-crisp.
- Swap the Dijon for a teaspoon of horseradish if you like more bite.
Nutrition per serving
- Calories
- 290
- Carbohydrates
- 11g
- Protein
- 24g
- Fat
- 16g
- Fiber
- 1g
- Sodium
- 640mg
Estimated. Values change with brands, portion sizes and substitutions.
