When you bake the salmon for your Salmon Cakes yourself, you get a salmon patty so juicy on the inside and crispy on the outside that you won’t believe your mouth.
Like me, you might fancy yourself a pretty seasoned home chef, but I bet you haven’t made from-scratch salmon cakes. Right now, you’re probably going, “The only reason I even open a can of salmon is to make from-scratch salmon cakes.”
But I mean REAL from-scratch salmon cakes… ones made from a whole, fresh side of salmon all baked, flaked, and caked into salmon patties that are then fried into succulent goodness.
To tell you the truth, preparing salmon cakes completely from scratch is so easy that you’ll wonder, “Why haven’t I been doing this the whole time?”
Using baked salmon in salmon cakes significantly improves the texture and flavor of this family favorite. Since you can bake a whole side of salmon in about 20 minutes, why not do it?
Why You And Your Family Will Love From-Scratch Salmon Cakes
You might think you’ve eaten some really good salmon patties in your lifetime. You might think your grandma’s fried salmon cakes trump any and all fried salmon cakes, period. But did your grandma use fresh-from-the-oven flaked salmon in her salmon patty? I bet not… I bet she used one of those big, red cans of salmon they still sell today. But believe it or not, you can top even your grandma’s best salmon patties when you use fresh salmon to make them.
Baked salmon is one deliciously fatty fish by itself. But its luscious goodness is only amplified when flaked into a bowl with some creamy mayonnaise, a dollop of that bitter Dijon mustard, and the burst of fresh, herby flavor that parsley brings to the party.
And what I really love about this recipe is the use of the panko breadcrumbs. Those absorbent little crumbs get so deliciously crispy when they soak up cooking oil. They’re much more effective than cracker crumbs or breadcrumbs for creating a savory, crunchy exterior on fried foods. This gives these salmon cakes a rich, flavorful interior and crispy exterior you’ll never get from a canned salmon patty.
In fact, these salmon cakes are so naturally full of flavor that you won’t need that bottle of ketchup so much. In fact, what they really deserve is a big dollop of hollandaise sauce, which is how fine-dining these salmon cakes taste.
How Do I Store Leftovers?
Salmon cakes are best eaten fresh. However, if you have leftovers, wrap them individually in plastic wrap, refrigerate them, and enjoy them within 2-3 days. You can also freeze these fried salmon cakes. Again, wrapping individually really helps keep ice crystals out, and then you can stack all your wrapped little salmon cakes in gallon freezer bags for about 2 months.
Serving Suggestions
I love serving salmon patties with very bright and flavorful dishes that get some color around these savory, browned salmon cakes, like Stuffed Zucchini Boats. Deliciously filled with Italian delicacies like sausage, marinara, and Italian cheese, this dish elevates a salmon cake meal into a deliciously filling surf-and-turf combo.
Another great side with salmon cakes is something creamy and cheesy you can dip them in, like this 4-Cheese Baked Mac and Cheese. I’m telling you, kids absolutely adore this mac and cheese because it uses all the stretchiest cheeses imaginable to create one long, fun cheese-pull of mac and cheese.
And for a delicious dessert that wows everyone but requires zero baking, try this Delicious Banana Cream Pie.
Salmon Cakes
Ingredients
- 1 pound fresh salmon fillet skin removed
- 1 large egg beaten
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely diced onion
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for frying
Instructions
- Preheat your oven to 375°F. Place the salmon fillet on a baking sheet lined with parchment paper and bake for about 15-20 minutes or until the salmon is cooked through. Allow to cool, then flake the salmon with a fork into small pieces.
- In a large bowl, combine the flaked salmon, beaten egg, panko breadcrumbs, chopped parsley, diced onion, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Mix until well combined.
- Form the mixture into 8 equal-sized patties.
- Heat olive oil in a large skillet over medium heat. Once hot, add the salmon cakes and cook for about 4-5 minutes on each side or until golden brown and crispy.
- Serve the salmon cakes hot with a side of lemon wedges or your favorite tartar sauce.
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