These crisp and delicious salmon cakes use fresh salmon instead of cooked or canned salmon, resulting in cakes packed with chunks of salmon and a minimal amount of binders and fillers like breadcrumbs and egg. You can do the same thing with cooked salmon but you might need a bit more breadcrumbs to help the cakes stick together.
Ingredients and Substitutions
Salmon. Skinless salmon fillets are best. Frozen and thawed salmon work perfectly here. Breadcrumbs. I used fresh bread crumbs made from day-old bread. Panko breadcrumbs can be used but the amount will need to be adjusted (notes in the recipe card). Use gluten free breadcrumbs if necessary. Mayonnaise. A teaspoon of Dijon Mustard can also be added. Egg. Seasonings: Garlic powder, black pepper and salt. Other spices like paprika, onion powder or Old Bay Seasoning can also be added. Spring onion/green onion. Other herbs like fresh dill, chives and parsley are all delicious with salmon.
How to make salmon cakes
Can I make this ahead?
The salmon cakes are definitely best served immediately after cooking but any leftovers can be kept in an airtight container in the fridge for up to 2 days. If you want to prep them ahead for a party, make the mixture then portion it out and form the cakes as instructed. Cover well with plastic wrap and keep in the refrigerator until you’re ready to cook them.
Easy Salmon Recipes
