Salmon Cakes made with fresh salmon are a light, flavorful dish that’s perfect for any meal. These cakes are packed with flaky, tender salmon and just the right mix of seasonings, creating a tasty bite every time. They’re crispy on the outside and soft on the inside, making them a delicious and healthy option. Whether served as a quick dinner or a fancy appetizer, salmon cakes are a simple way to enjoy fresh seafood at home.
Why Should You Use Fresh Salmon for Salmon Cakes?
Using fresh salmon instead of canned elevates the flavor and texture of salmon cakes. Fresh salmon gives the cakes a flaky, tender bite that’s just not achievable with canned fish. You can also control the seasoning better, and fresh salmon provides a rich, vibrant taste. Plus, you get all the health benefits of fresh salmon, like Omega-3 fatty acids, without the extra sodium often found in canned versions.
Ingredients List
- 1 lb fresh salmon fillets, skin removed and cut into small pieces
- 1/2 cup breadcrumbs (panko works great for extra crunch)
- 1/4 cup mayonnaise
- 1 egg, beaten
- 2 tablespoons Dijon mustard
- 1/4 cup green onions, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
- Olive oil or butter for pan-frying
Timing
- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Total time: 25 minutes
Step-by-Step Recipe for Making Salmon Cakes with Fresh Salmon
Cook the Salmon: Start by steaming, poaching, or lightly baking the fresh salmon until it’s just cooked through. This should take around 10 minutes. Let it cool slightly and then flake it into small pieces with a fork.
Mix the Ingredients: In a large bowl, combine the flaked salmon, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, green onions, parsley, lemon juice, garlic, salt, and pepper. Mix until just combined – you don’t want to over-mix and lose the flakiness of the salmon.
Form the Patties: Using your hands, shape the mixture into small, round cakes, about the size of your palm. You should be able to form around 8 salmon cakes from this recipe.
Cook the Cakes: Heat a skillet over medium heat with a drizzle of olive oil or butter. Once hot, place the salmon cakes in the pan and cook for 3-4 minutes on each side, until golden brown and crispy.
Serve and Enjoy: Serve hot with your choice of sides (more on that below) and enjoy the delicate, fresh flavors.
Best Cooking Methods for Salmon Cakes: Pan-frying vs. Baking
1- Pan-frying: Gives you that classic crispy outside and tender inside, with a quicker cooking time.
2- Baking: A healthier option, but you’ll lose a bit of that crispiness. If baking, place the cakes on a baking sheet and cook at 400°F for 12-15 minutes, flipping halfway through.
Tips for Forming and Shaping Perfect Salmon Cakes
1- Keep your hands slightly wet when forming the cakes to prevent sticking.
2- Don’t press the cakes too tightly – you want them to stay light and flaky.
3- Chill the patties for 10-15 minutes before cooking. This helps them hold their shape better when frying.
Flavor Variations: How to Customize Your Salmon Cakes
1- Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
2- Asian-Inspired: Try adding soy sauce, ginger, and a splash of sesame oil for an umami-rich twist.
3- Mediterranean: Mix in some chopped olives and feta cheese for a Mediterranean flair.
How to Serve Salmon Cakes: Pairings and Side Dishes
Salmon cakes pair wonderfully with light and fresh side dishes. Here are a few ideas:
- Salad: A crisp green salad with a lemon vinaigrette.
- Roasted Vegetables: Asparagus, zucchini, or roasted potatoes work great.
- Sauces: Serve with tartar sauce, a dollop of Greek yogurt, or a squeeze of fresh lemon juice.
Common Mistakes to Avoid When Making Salmon Cakes
1- Overcooking the salmon: This will make the cakes dry and tough. Aim for just-cooked salmon.
2- Not enough binder: Make sure you have enough egg and breadcrumbs to help hold the cakes together.
3- Cooking at too high heat: Keep the heat at medium to avoid burning the outside before the cakes are cooked through.
How to Store and Reheat Leftover Salmon Cakes
1- To Store: Place any leftovers in an airtight container in the fridge for up to 3 days.
2- To Reheat: You can reheat salmon cakes in a skillet over low heat or in the oven at 350°F for about 10 minutes until warmed through. Avoid microwaving, as it can make them soggy.
Nutritional Information
Each serving of salmon cakes (two cakes) contains approximately:
- Calories: 300
- Protein: 24g
- Fat: 16g
- Carbohydrates: 10g
- Omega-3 fatty acids: 1.5g (from the fresh salmon)
Conclusion
If you’ve never tried making salmon cakes with fresh salmon, I highly recommend giving it a go. The flavor and texture are worth the extra effort. They’re healthy, versatile, and perfect for any meal. Whether you serve them with a light salad or some hearty roasted veggies, these salmon cakes are sure to be a hit with the whole family. Enjoy cooking, and don’t forget to experiment with the flavors to make them your own.