Salmon Fish Cakes

Salmon is the only fish I enjoy cooked any way. Whether it’s baked, fried, or grilled, it still tastes amazing and pairs up with many different flavors.

Salmon fish cakes are a delicious and easy salmon dish to make. The dish is also customizable to suit your taste.

I used fresh salmon to make the cakes, but you can use frozen that has been thawed beforehand. I also used a non-stick pan to make frying easier.

Other than the salmon, you probably already have every other ingredient in your kitchen to make this easy dish.

First, slice and mince up the salmon after thawing and/or skinning if needed.

Dice the onion and sauté it in 1tbsp of oil until it turns translucent and begins to golden. This should take no more than 5-10 minutes.

In a bowl, combine salmon, salt, pepper, cayenne, mayonnaise, mustard, lemon juice, minced garlic, sautéed onions, and 1tbsp of breadcrumbs and mix well.

Cover the salmon mix with a plastic wrap touching the salmon and refrigerate for 2 hours.

Beat one egg and heat a pan with oil.

Take a small portion of the mixture and flatten it out into a cake that is around 3 inches in diameter and no more than 1 inch thick. The recipe should make around 7 cakes.

Dip the cake into the beaten egg and then into a plate of breadcrumbs to coat. Repeat with the rest of the cakes.

Once heated, fry the cakes evenly on both sides until golden brown. This should take around 10 minutes. Be sure not to overcrowd the pan so I recommend cooking only 2-3 at a time depending on how large your pan is.

Serve the cakes with brown or wild rice, a salad, and a slice of lemon.

Enjoy!

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Easy Salmon Fish Cakes

Try this easy and delicious salmon fish cake recipe!

Course Main Course

Keyword Fish, Salmon, Seafood

Prep Time 2 hours hours 30 minutes minutes

Cook Time 1 hour hour

Total Time 3 hours hours 30 minutes minutes

Servings 7 Cakes

Ingredients

Mixture Ingredients

• 1 lb Salmon Fresh is preferred but you can use frozen that has been thawed
• 1 medium yellow onion diced
• 1 tbsp olive or vegetable oil
• 3 cloves garlic minced (around 3 tsp)
• 1 tsp salt
• 1 tbsp Panko breadcrumbs any other breadcrumbs will work
• 1 tsp black pepper crushed
• ¼ tsp cayenne
• ¼ tsp cumin powder
• 2 tsp lemon juice
• ¼ cup mayonnaise
• 1 tsp mustard dijon, brown, or yellow will work

Frying Ingredients

• 1 egg
• 1 cup Panko breadcrumbs any other breadcrumbs will work
• 6 tbsp olive or vegetable oil

Instructions

• Slice and mince up the salmon after thawingand/or skinning if needed.
• Dice the onion and sauté it in 1tbsp of oiluntil it turns translucent and begins to golden. This should take no more than5-10 minutes.
• In a bowl, combine salmon, salt, pepper, cayenne, mayonnaise, mustard, lemon juice, minced garlic, sautéed onions, and1tbsp of breadcrumbs and mix well.
• Cover the salmon mix with a plastic wrap touching the salmon and refrigerate for 2 hours.
• Beat one egg and heat a pan with oil.
• Take a small portion of the mixture and flatten it out into a cake that is around 3 inches in diameter and no more than 1 inch thick. The recipe should make around 7 cakes.
• Dip the cake into the beaten egg and then into a plate of breadcrumbs to coat. Repeat with the rest of the cakes.
• Once heated, fry the cakes evenly on both sides until golden brown. This should take around 10 minutes. Be sure not to over crowd the pan so I recommend cooking only 2-3 at a time depending on how large your pan is.
• Serve the cakes with brown or wild rice, a salad, and a slice of lemon.
• Enjoy!