Salmon Cakes Recipe

Salmon: Flaked cooked salmon provides the main protein and flavor base for the cakes.

Bread crumbs: These help bind the mixture together and add a bit of texture.

Mayonnaise: Adds moisture and a creamy texture to the salmon cakes.

Egg: Acts as a binder to hold the ingredients together.

Dijon mustard: Adds a tangy flavor that complements the salmon.

Lemon juice: Provides a fresh, zesty flavor that brightens up the dish.

Green onions: Adds a mild onion flavor and a bit of crunch.

Parsley: Adds a fresh, herbaceous note to the salmon cakes.

Salt and pepper: Essential seasonings to enhance the overall flavor.

Olive oil: Used for frying the salmon cakes, giving them a crispy exterior.

When forming the salmon cakes, make sure to press the mixture firmly to ensure they hold together well during cooking. If the mixture feels too dry, you can add a bit more mayonnaise or a splash of lemon juice. Conversely, if it's too wet, add a few more bread crumbs. This balance will help achieve the perfect texture and prevent the patties from falling apart in the frying pan.

• flaked cooked salmon - Substitute with canned tuna: Canned tuna provides a similar texture and flavor, making it a convenient and affordable alternative.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can add a similar binding effect and a bit of extra flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor while being lower in fat.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent, suitable for those avoiding eggs.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is slightly milder.

• fresh lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative.

• chopped green onions - Substitute with chopped chives: Chives provide a similar mild onion flavor and can be used in the same quantity.

• chopped parsley - Substitute with chopped cilantro: Cilantro offers a fresh, slightly citrusy flavor that can complement the other ingredients well.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, providing an extra kick to the salmon cakes.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that works well for frying and has a similar smoke point.

• Allow the salmon cakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled salmon cakes in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, arrange the salmon cakes on a baking sheet lined with parchment paper. Ensure they are not touching each other.
• Place the baking sheet in the freezer for about 1-2 hours, or until the salmon cakes are firm. This prevents them from sticking together.
• Once frozen, transfer the salmon cakes to a freezer-safe bag or container. Label with the date for easy tracking.
• For best quality, use the frozen salmon cakes within 2-3 months.
• When ready to enjoy, thaw the salmon cakes in the refrigerator overnight.
• Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, reheat in a skillet over medium heat until warm and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon cakes on a baking sheet lined with parchment paper. Lightly brush the tops with a bit of olive oil to keep them moist. Bake for about 10-15 minutes, or until they are heated through and the edges are slightly crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon cakes in the skillet and cook for about 3-4 minutes on each side, or until they are warmed through and have a nice golden crust.

• Microwave Method: Place the salmon cakes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon cakes in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and crispy on the outside.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the salmon cakes on the toaster oven tray and heat for about 10 minutes, or until they are warmed through and slightly crispy on the edges.

• Steaming Method: If you prefer a softer texture, place the salmon cakes in a steamer basket over simmering water. Cover and steam for about 5-7 minutes, or until they are heated through. This method helps retain moisture without adding extra oil.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Fork: Useful for flaking the cooked salmon and mixing the ingredients thoroughly.

• Measuring cups: Essential for accurately measuring the bread crumbs, mayonnaise, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like dijon mustard, lemon juice, and chopped parsley.

• Knife: Used for chopping the green onions and parsley.

• Cutting board: Provides a safe surface for chopping the green onions and parsley.

• Frying pan: Used to cook the salmon patties until they are golden brown and cooked through.

• Spatula: Helps in flipping the patties while cooking to ensure they are evenly cooked on both sides.

• Plate: For placing the cooked salmon cakes once they are done.

• Paper towels: Useful for draining excess oil from the cooked salmon cakes.

Use canned salmon: Save time by using canned salmon instead of cooking fresh salmon. It’s already cooked and flaked, making the preparation quicker.

Pre-chop ingredients: Chop the green onions and parsley in advance and store them in the fridge. This reduces prep time when you’re ready to cook.

Make ahead: Prepare the salmon mixture the night before and store it in the fridge. Form the patties and cook them the next day.

Use a food processor: Quickly combine ingredients by pulsing them in a food processor. This ensures even mixing and saves time.