Easy Salmon Cakes. Allrecipes Trusted Brands Back to Recipe. Simple and tasty pan fried salmon cakes! Just salmon, eggs, onion and black pepper. Mix it all up, shape into patties and you are ready to go! Serve these easy salmon cakes with a mix of mayo and ketchup for dipping—or serve on slider buns or over salad greens.

Get the recipe for Simple Salmon Cakes. Delicious fried fish cake taste without the guilt These baked salmon cakes are absolutely delicious and taste as good as some fried fish cakes I've had at fish restaurants. I substituted chopped green pepper for the celery and used the specified amount of breadcrumbs as it extends the protein and balances the strong fish flavor. You can have Easy Salmon Cakes using 18 ingredients and 10 steps. Here is how you cook it.

Ingredients of Easy Salmon Cakes

Prepare of For the Salmon Cakes.
Prepare 1 lb of Salmon Filets.
It's 1 tbsp of olive oil.
You need 1/2 cup of mayonnaise.
It's 1 tbsp of dijon mustard.
You need 1 tsp of worcestershire sauce.
You need 1 of large egg lightly beaten.
It's 1/8 tsp of black pepper.
It's 2 tbsp of dried parsley.
It's 1/2 tsp of smoked paprika.
Prepare 1/4 cup of saltine crackers or pork rinds.
Prepare 1 tbsp of olive oil.
Prepare of For the Lemon Dill Sauce.
Prepare 1 cup of mayonnaise.
You need of Juice and zest of 1 lemon.
It's 1 tbsp of mustard.
Prepare 1/2 tsp of black pepper.
You need 1/4 cup of fresh chopped dill or 2 tbsp dried dill weed.

I tend to favor the fresh fish over the canned….but if time is short this recipe totally is just as great with an equal amount of canned (and very well drained) salmon. Season with salt and pepper and mix until well incorporated. In a large skillet over medium heat, heat oil. I combine seven easy ingredients for this salmon patty recipe.

Easy Salmon Cakes instructions

Pre heat oven to 425 degrees.
Line a baking sheet with foil and place the salmon on the baking sheet. Drizzle with olive oil and roast for 15 minutes or until fish flakes easily with a fork. Cool to room temperature..
When the fish is cool enough to handle, flake the salmon into bite sized pieces using a fork and transfer to a large bowl. If any juices begin to collect in the bottom of the bowl, drain the fish before moving forward with the remainder of the recipe..
In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, egg, pepper, parsley and smoked paprika..
Add the mayonnaise mixture to the salmon and, carefully, fold together being careful not to break up the fish too much. Gently fold in the pork rinds or saltine crackers. (I used pork rinds for this recipe.).
Form the salmon mixture into 6 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes. (Salmon cakes can be frozen at this point. Wrap each cake tightly in plastic wrap and then foil. Unwrap and cook from frozen by following the instructions below.).
While the salmon cakes chill, make the sauce by combining the mayonnaise, lemon juice, lemon zest, mustard, pepper and dill in a small bowl. Cover and refrigerate until ready to serve..
Heat the olive oil in a large skillet over medium-high heat..
Add the salmon cakes and cook over medium heat until golden, approximately 3-4 minutes. (Longer if frozen) Turn the salmon cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes..
Transfer to a serving platter and serve immediately with lemon dill sauce and lemon wedges, if desired..

When I was a girl growing up on the farm, my mom often fixed these when we were late in the field. These salmon cakes are also tasty with chopped green peppers added to the mixture. —Bonnie Evans, Cameron, North Carolina. Crumble salmon over mixture and mix well. When I rise up, let me rise up joyful like a bird. When I fall, let me fall without regret like a leaf. ~Wendell Berry~ Simple Salmon Cakes made with.