Fresh Salmon Cakes

20 mins Prep Time

25 mins Cook Time

Written By

Nadia Boachie

Salmon cakes (or patties) are easy to make and perfect for a lovely afternoon lunch! You can use farm-reared or wild salmon for this recipe, whatever is available at your local grocery store.

A riff on the more widely recognized crab cakes, the dish originates back to Native American cuisine, specifically from the Chesapeake region. Fast-forward to the 1920s, the popularity of crab cakes rose in Maryland, Virginia and other coastal towns and quickly became a preferred way to enjoy crab meat.

This recipe gives you delicious patties crispy on the outside and soft and flaky on the inside! I love these with a side of tartar sauce and I am heavy on the capers when making these because I love the salty addition to the patty. Don't let the steps in this recipe fool you; it is quite simple to make and if you are a salmon lover, this is just another great way to enjoy the already delicious fish. Some salmon patty recipes use cooked or leftover salmon but I prefer to use raw salmon. That being said, you can use cooked salmon. If using cooked salmon, follow the same steps and reduce the cooking time about 2 minutes per side (or until heated through).

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!

Ingredients

Fresh Salmon Cakes

4 tablespoons extra-virgin olive oil
1/4 cup onion, minced
3 tablespoons red bell pepper, minced
3 tablespoons celery, minced
1 pinch of salt and pepper, to taste
1 tablespoon capers
1 1/2 pounds fresh salmon, coarsely chopped
1/4 cup mayonnaise
1/4 cup plus 1 tablespoon panko bread crumbs (divided)
2 cloves garlic, minced
2 teaspoons Dijon mustard
2 tablespoons olive oil, or as needed

Directions

Fresh Salmon Cakes

4 Steps

Step 1

Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
Step 2

Stir coarsely chopped salmon (almost minced), onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, salt and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
Step 3

Form salmon mixture into four to six 1-inch thick patties; sprinkle remaining tablespoon of panko bread crumbs over each patty.
Step 4

Heat remaining 2 tablespoons of olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 5 minutes per side depending on thickness of patties.