best Salmon Cakes in 2025 : Light, Flavorful, and Easy to Make

If you’re looking for a simple yet delicious meal that can be whipped up quickly, these Salmon Cakes are the perfect solution. Whether you’re using fresh salmon or canned salmon, these cakes are packed with flavor and have a crispy texture that makes them irresistible. They’re light enough for a main course or can be served as an appetizer for your next gathering. These salmon cakes are a fantastic way to use up leftover salmon, and they’re sure to please everyone at the table.

The best part about these cakes is the perfect balance between the flaky salmon, sautéed veggies, and crispy Panko bread crumbs. The addition of Parmesan and Worcestershire sauce gives the cakes an extra kick of flavor. They’re versatile too – enjoy them with a fresh salad, a squeeze of lemon, or a creamy dipping sauce. Trust me, these salmon cakes will be a hit!

Common Questions Salmon Cakes :

Can I use canned salmon instead of fresh?
Absolutely! Canned salmon works just as well and is more convenient. Just drain and flake the salmon before using it.

Can I make these ahead of time?
Yes, you can! Shape the patties ahead of time and store them in the fridge until you’re ready to cook them. This makes meal prep a breeze.

Can I freeze salmon cakes?
You can freeze the patties before cooking. Once frozen, store them in an airtight container or freezer bag. To cook, just sauté them from frozen, adding a little extra time to ensure they cook through.

What can I serve with these salmon cakes?
These cakes are great with a simple side salad, roasted vegetables, or even a creamy dipping sauce like tartar sauce or aioli.

What You Need to Make Salmon Cakes:

Ingredients:

• 1 lb fresh salmon fillet or substitute with canned salmon
• 1 medium onion, finely diced
• 1/2 red bell pepper, diced
• 1 cup Panko bread crumbs
• 2 large eggs, lightly beaten
• 3 tbsp mayonnaise
• 1/3 cup grated Parmesan cheese
• 1 tsp Worcestershire sauce
• Fresh parsley, minced
• Salt, pepper, garlic salt
• Butter and olive oil for sautéing

How to Make Salmon Cakes:

1. Bake the Salmon: Roast salmon fillets at 425°F for 10-15 minutes. Once cooled, flake them into pieces using a fork.

2:Prepare the Vegetables: Sauté the diced onion and red bell pepper in butter over medium heat until softened, about 5-7 minutes.

3: Form the Patties: In a large bowl, combine the flaked salmon, sautéed veggies, Panko bread crumbs, beaten eggs, mayonnaise, Parmesan cheese, Worcestershire sauce, and seasonings (salt, pepper, garlic salt). Stir everything together until well mixed. Shape the mixture into patties, about 1/2 inch thick.

4:Cook the Patties: Heat 1 tbsp olive oil and 1 tbsp butter in a large pan over medium heat. Once the butter is sizzling, add half of the salmon cakes to the pan. Sauté for 3 1/2 to 4 minutes per side, or until golden brown and cooked through. If the cakes brown too quickly, reduce the heat. Remove them to a paper towel-lined plate. Add the remaining oil and butter to the pan and repeat the process with the remaining salmon cakes.

1. Serve and Enjoy: These salmon cakes are perfect for a light main course or appetizer. Pair them with a fresh salad or your favorite dipping sauce for the ultimate meal.

Tips for the Best Salmon Cakes:

• Shred the salmon well to ensure the patties hold together and have a nice texture.
• Season to taste – if you like a bit of heat, try adding some cayenne or diced jalapeños to the mixture.
• Panko bread crumbs give the perfect crispy texture, but fresh breadcrumbs work too if you prefer a softer cake.

These Salmon Cakes are quick, easy, and oh-so-delicious. Whether you’re making them for dinner, as an appetizer, or for meal prepping, they’re always a hit!

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