ReeseTaki
Culinary Explorer
Hi guys! Got leftover salmon or craving something flavorful? Try these mouthwatering Salmon Cakes 
! They're crispy on the outside, tender on the inside, and bursting with savory goodness. Perfect for lunch, dinner, or even as appetizers at your next gathering. Plus, they're super easy to whip up! Give 'em a go and watch them disappear in no time. Trust me, your taste buds will thank you! 
Salmon Cakes (Salmon Patties)
Ingredients
Servings: 13 to 14 salmon cakes- 1 lb fresh salmon filet*
- Garlic salt (e.g., Lawry's)
- Black pepper
- Olive oil
- 1 medium onion, finely diced (1 cup)
- 1/2 red bell pepper, diced
- 3 Tbsp unsalted butter, divided
- 1 cup Panko bread crumbs (Japanese style)
- 2 large eggs, lightly beaten
- 3 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1/4 cup fresh parsley, minced
Instructions
- Prep the Salmon:
- Preheat your oven to 425˚F. Line a rimmed baking sheet with parchment paper or a Silpat mat.
- Place the salmon skin-side down on the baking sheet. Brush with olive oil and season with garlic salt and black pepper.
- Bake uncovered for 10-15 minutes, until just cooked through. Remove from oven, cover with foil, and let rest for 10 minutes.
- Discard the skin, flake the salmon with forks, remove any bones, and let cool to room temperature.
- Cook the Vegetables:
- Heat a medium skillet over medium heat. Add 1 Tbsp olive oil and 1 Tbsp butter.
- Sauté the diced onion and bell pepper until softened and golden, about 7-9 minutes. Remove from heat.
- Make the Salmon Mixture:
- In a large mixing bowl, combine the cooled flaked salmon, sautéed onion and bell pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine.
- Form the mixture into 13-14 patties. Using a flat ice cream scoop makes portioning easier; press them into 1/3 to 1/2 inch thick patties.
- Cook the Salmon Cakes:
- Heat 1 Tbsp olive oil and 1 Tbsp butter in a large pan over medium heat. Once the butter is done sizzling, add half of the salmon cakes.
- Sauté for 3 1/2 to 4 minutes per side, until golden brown and cooked through. If the cakes brown too quickly, reduce the heat.
- Remove the cooked cakes to a paper-towel-lined plate. Repeat with the remaining 1 Tbsp oil and 1 Tbsp butter, and cook the remaining salmon cakes.
Notes
- Substitution Tips: Fresh salmon is best, but you can also use leftover cooked salmon, 14-15 oz of well-drained canned salmon, or three 5 oz packets of salmon.
- If the mixture is too moist to hold its shape, add more bread crumbs. If it's too dry, add an extra tablespoon of mayonnaise.
PS: Hope you enjoy making these Salmon Cakes as much as I did!
They're a total crowd-pleaser and sure to become a favorite in your recipe rotation. Don't forget to share the love (and maybe a cake or two) with friends and family! Happy cooking and happy eating!
Can't wait to try them. Thanks for sharing! 
