Description
Crispy on the outside, tender inside—these salmon cakes are packed with flavor and perfect for appetizers, snacks, or a main meal.
Ingredients
1 pre-cooked salmon filet (or 14–15 oz canned salmon, drained)
¾ cup panko breadcrumbs, divided
2 eggs, divided
¼ cup finely chopped onions and/or peppers
2 Tbsp mayonnaise
1 tsp Worcestershire sauce
1 tsp garlic salt (or ½ tsp sea salt + ¼ tsp garlic powder)
¼ tsp black pepper
¼ cup chopped parsley (plus more for garnish)
Butter or oil, for pan frying
Instructions
Prepare the Mixture:
Shred the cooked salmon in a large bowl. Add chopped onions/peppers, ¼ cup breadcrumbs, 1 egg, mayo, Worcestershire, garlic salt, black pepper, and parsley. Mix until combined.Form Patties:
Scoop about 3 tablespoons of mixture and shape into patties.Coat Patties:
Whisk the second egg. Dip each patty in the egg, then coat with remaining breadcrumbs.Pan Fry:
Heat butter or oil in a skillet over medium heat. Fry patties for 3–4 minutes per side until golden brown and cooked through.Serve:
Garnish with parsley and serve warm, with lemon or your favorite sauce.
Notes
Use leftover or canned salmon for convenience.
For gluten-free, substitute almond flour for breadcrumbs.
Finely chop veggies for best texture.
Freeze uncooked patties between parchment for quick meals later.
Try air frying for a lighter version
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake
- Calories: 140
- Sugar: 1g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 12g
- Cholesterol: 55mg
Keywords: salmon cakes, fish cakes, easy salmon recipe, seafood appetizer