Introduction: Can Crispy, Flavorful Salmon Cakes Be Ready in Just 35 Minutes?
Craving a quick, protein-packed dish with a burst of flavor? Salmon Cakes combine flaky wild salmon, smoky bacon, and creamy potato, coated in a crispy Parmesan-breadcrumb crust. Rated 4.5/5 from 580 reviews, this easy recipe yields 4 servings (12 small patties), perfect for a weeknight dinner or an elegant appetizer. Ready to cook a dish that’s both comforting and sophisticated? Let’s dive into this delicious recipe!
Overview: Why Salmon Cakes Shine
Salmon Cakes are loved for their crispy exterior, tender interior, and versatile flavors. Here’s what makes them special:
- Time Requirement: 20 minutes prep, 15 minutes cooking, totaling approximately 35 minutes.
- Difficulty Level: Easy—requires sautéing, mixing, and pan-frying, suitable for all skill levels.
- Why It’s Special: The combination of wild salmon, smoky bacon, and zesty lemon creates a rich, savory flavor, while the potato adds creaminess and structure. Rated 4.5/5 by 580 reviewers, it serves 4 (3 patties each), ideal for dinners or appetizers.
Perfect with a green salad, roasted fall vegetable salad, or a dollop of tartar sauce for a complete meal.
Essential Ingredients
Salmon Cakes use pantry staples and fresh ingredients for a flavorful, satisfying result. Here’s what you’ll need for 4 servings (12 small patties):
- 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved: Adds smoky depth.
- ¼ cup chopped onion: Provides savory flavor.
- 1 egg: Binds the mixture.
- ½ cup mayonnaise: Adds creaminess and richness.
- 2 teaspoons Dijon mustard: Contributes tangy, spicy notes.
- ½ teaspoon sugar: Balances flavors.
- ½ lemon, zested: Brings bright, citrusy freshness.
- 1 (14-ounce) can wild salmon, checked for large bones: Flaky, protein-packed star.
- 1 baked or boiled russet potato, peeled, and fluffed with a fork: Adds creamy texture and structure.
- ¼ cup bread crumbs: Creates a crispy coating.
- 2 tablespoons grated Parmesan: Enhances the crust with nutty flavor.
- Freshly ground black pepper: Seasons to taste.
- ½ cup vegetable oil: For frying to golden perfection.
Why These Ingredients Matter
- Wild Salmon: Offers rich, flaky texture and omega-3s for a healthy protein.
- Bacon and Onion: Add smoky and savory depth to the patties.
- Potato: Provides creaminess and helps bind the mixture without overpowering.
- Parmesan Breadcrumbs: Create a crispy, flavorful crust.
Substitutions and Variations
- Bacon: Swap with turkey bacon, prosciutto, or omit for vegetarian (use 1 tablespoon olive oil for sautéing onions).
- Onion: Replace with ½ teaspoon onion powder or chopped shallots.
- Egg: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for egg-free.
- Mayonnaise: Substitute with Greek yogurt or vegan mayo.
- Dijon Mustard: Use spicy brown mustard or 1 teaspoon mustard powder.
- Salmon: Swap with canned tuna, fresh cooked salmon, or plant-based fish alternative.
- Russet Potato: Use mashed sweet potato or ¾ cup cooked rice.
- Bread Crumbs: Replace with panko, crushed crackers, or gluten-free breadcrumbs.
- Parmesan: Swap with nutritional yeast for vegan or Pecorino Romano.
- Vegetable Oil: Use avocado oil or canola oil for frying.
- Gluten-Free: Use gluten-free breadcrumbs and confirm salmon is gluten-free.
- Flavor Variations:
- Spicy Salmon Cakes: Add ¼ teaspoon cayenne or 1 tablespoon chopped jalapeño.
- Herb-Infused Cakes: Mix 1 tablespoon chopped fresh dill or parsley into the mixture.
- Cheesy Salmon Cakes: Add ¼ cup shredded cheddar to the mixture.
- Lemon-Garlic Cakes: Include 1 minced garlic clove and 1 teaspoon lemon juice.
- Asian-Inspired Cakes: Add 1 teaspoon soy sauce and 1 tablespoon chopped scallions.
Step-by-Step Instructions
Making Salmon Cakes is a quick, straightforward process that yields crispy, flavorful patties. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 2 strips bacon, ¼ cup onion, 1 egg, ½ cup mayonnaise, 2 teaspoons Dijon mustard, ½ teaspoon sugar, ½ lemon (zested), 14-ounce can salmon, 1 russet potato, ¼ cup bread crumbs, 2 tablespoons Parmesan, black pepper, ½ cup vegetable oil.
- Cook bacon until crispy (bake at 400°F for 15-20 minutes or pan-fry); reserve 1 tablespoon bacon fat. Crumble bacon.
- Chop onion; zest lemon; peel and fluff baked or boiled potato; drain salmon and check for large bones.
Tip: Use pre-cooked bacon to save time; fluff potato lightly to avoid gumminess.
Step 2: Cook Onions
- Heat 1 tablespoon reserved bacon fat in a small sauté pan over low heat.
- Add ¼ cup chopped onion; cook until translucent, about 3-4 minutes.
- Cool onions slightly.
Tip: Cook onions slowly to avoid burning; let cool to prevent cooking the egg in the mixture.
Step 3: Mix Salmon Mixture
- In a large bowl, combine crumbled bacon, cooled onions, 1 egg, ½ cup mayonnaise, 2 teaspoons Dijon mustard, ½ teaspoon sugar, and lemon zest.
- Add 14-ounce can drained salmon and fluffed potato; mix gently to combine.
- Form mixture into 12 small patties (about 2 tablespoons each).
Tip: Mix gently to keep salmon flaky; shape patties uniformly for even cooking.
Step 4: Coat Patties
- In a shallow dish, combine ¼ cup bread crumbs, 2 tablespoons grated Parmesan, and black pepper to taste.
- Coat each patty in the breadcrumb mixture, pressing lightly to adhere.
Tip: Coat evenly for a crispy crust; refrigerate patties for 10 minutes if they feel soft.
Step 5: Fry Salmon Cakes
- Heat ¼ cup vegetable oil in a large sauté pan over medium heat.
- Cook patties in batches, adding more oil as needed, until golden, about 3-4 minutes per side.
- Transfer to a paper towel-lined plate to drain.
Tip: Fry in batches to avoid overcrowding; maintain medium heat for even browning.
Step 6: Serve
- Arrange salmon cakes on a serving platter (3 patties per serving).
- Serve hot with a green salad, tartar sauce, or lemon wedges.
Tip: Serve immediately for maximum crispiness; garnish with extra parsley or a drizzle of mayo.
Assembly: Building the Perfect Salmon Cakes
Making Salmon Cakes is all about creating a crispy, flavorful dish. Here’s how to make it shine:
- Salmon Patties: Tender and flaky with a smoky, zesty interior.
- Breadcrumb Coating: Crispy and golden with nutty Parmesan flavor.
- Presentation: Vibrant and appetizing, stacked or fanned on a platter.
Presentation Tips
- Serve on a platter with lemon wedges and a side of tartar sauce or aioli.
- Pair with holiday sides like butternut squash Alfredo pasta or a green salad for a festive spread.
- Garnish with fresh dill, parsley, or a sprinkle of paprika for color.
Storage and Make-Ahead Tips
Salmon Cakes are great for leftovers and meal prep.
- Storage:
- Store cooked patties in an airtight container in the refrigerator for up to 3 days.
- Freeze uncooked or cooked patties for up to 2 months; layer with parchment paper in freezer-safe containers.
- Make-Ahead:
- Prep mixture and form patties up to 1 day ahead; refrigerate covered.
- Cook bacon, onions, and potato up to 1 day ahead; store separately.
- Reheating: Reheat in a skillet over medium heat for 2-3 minutes per side, or in a 350°F oven for 8-10 minutes. Microwave in 30-second bursts, but crispiness may reduce.
- Tip: Freeze uncooked patties for quick cooking later; reheat gently to maintain texture.
Recipe Variations
Salmon Cakes are versatile and easy to customize. Here are some fun twists:
- Spicy Salmon Cakes: Add ½ teaspoon hot sauce or chopped chiles to the mixture.
- Gluten-Free: Use gluten-free breadcrumbs and confirm salmon is gluten-free.
- Veggie-Packed Cakes: Mix in ¼ cup finely chopped bell pepper or zucchini.
- Baked Salmon Cakes: Bake at 400°F for 10-12 minutes, flipping halfway, for a lighter option.
- Herb-Crusted Cakes: Add 1 tablespoon chopped fresh herbs (dill, parsley) to the breadcrumb coating.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 400-500 kcal (varies with patty size and oil absorption).
- Protein: High, from salmon and egg.
- Fat: Moderate, from mayonnaise, bacon, and oil.
- Carbs: Low, from potato and breadcrumbs.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Crispy, Savory Bliss!
Salmon Cakes are the ultimate quick and flavorful dish, blending flaky salmon, smoky bacon, and a crispy Parmesan crust for a meal that’s both comforting and elegant. Rated 4.5/5 by 580 reviewers, they’re perfect for weeknight dinners, appetizers, or meal prep. So, heat up your skillet, form those patties, and enjoy a delicious, crowd-pleasing meal. We’d love to hear how your salmon cakes turn out—share your creations in the comments or on social media!
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Salmon Cakes
Description
Craving a quick, protein-packed dish with a burst of flavor? Salmon Cakes combine flaky wild salmon, smoky bacon, and creamy potato, coated in a crispy Parmesan-breadcrumb crust. Rated 4.5/5 from 580 reviews, this easy recipe yields 4 servings (12 small patties), perfect for a weeknight dinner or an elegant appetizer.
Ingredients
Salmon Cakes use pantry staples and fresh ingredients for a flavorful, satisfying result. Here’s what you’ll need for 4 servings (12 small patties):
- 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved: Adds smoky depth.
- ¼ cup chopped onion: Provides savory flavor.
- 1 egg: Binds the mixture.
- ½ cup mayonnaise: Adds creaminess and richness.
- 2 teaspoons Dijon mustard: Contributes tangy, spicy notes.
- ½ teaspoon sugar: Balances flavors.
- ½ lemon, zested: Brings bright, citrusy freshness.
- 1 (14-ounce) can wild salmon, checked for large bones: Flaky, protein-packed star.
- 1 baked or boiled russet potato, peeled, and fluffed with a fork: Adds creamy texture and structure.
- ¼ cup bread crumbs: Creates a crispy coating.
- 2 tablespoons grated Parmesan: Enhances the crust with nutty flavor.
- Freshly ground black pepper: Seasons to taste.
- ½ cup vegetable oil: For frying to golden perfection.
Why These Ingredients Matter
- Wild Salmon: Offers rich, flaky texture and omega-3s for a healthy protein.
- Bacon and Onion: Add smoky and savory depth to the patties.
- Potato: Provides creaminess and helps bind the mixture without overpowering.
- Parmesan Breadcrumbs: Create a crispy, flavorful crust.
Substitutions and Variations
- Bacon: Swap with turkey bacon, prosciutto, or omit for vegetarian (use 1 tablespoon olive oil for sautéing onions).
- Onion: Replace with ½ teaspoon onion powder or chopped shallots.
- Egg: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for egg-free.
- Mayonnaise: Substitute with Greek yogurt or vegan mayo.
- Dijon Mustard: Use spicy brown mustard or 1 teaspoon mustard powder.
- Salmon: Swap with canned tuna, fresh cooked salmon, or plant-based fish alternative.
- Russet Potato: Use mashed sweet potato or ¾ cup cooked rice.
- Bread Crumbs: Replace with panko, crushed crackers, or gluten-free breadcrumbs.
- Parmesan: Swap with nutritional yeast for vegan or Pecorino Romano.
- Vegetable Oil: Use avocado oil or canola oil for frying.
- Gluten-Free: Use gluten-free breadcrumbs and confirm salmon is gluten-free.
- Flavor Variations:
- Spicy Salmon Cakes: Add ¼ teaspoon cayenne or 1 tablespoon chopped jalapeño.
- Herb-Infused Cakes: Mix 1 tablespoon chopped fresh dill or parsley into the mixture.
- Cheesy Salmon Cakes: Add ¼ cup shredded cheddar to the mixture.
- Lemon-Garlic Cakes: Include 1 minced garlic clove and 1 teaspoon lemon juice.
- Asian-Inspired Cakes: Add 1 teaspoon soy sauce and 1 tablespoon chopped scallions.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 strips bacon, ¼ cup onion, 1 egg, ½ cup mayonnaise, 2 teaspoons Dijon mustard, ½ teaspoon sugar, ½ lemon (zested), 14-ounce can salmon, 1 russet potato, ¼ cup bread crumbs, 2 tablespoons Parmesan, black pepper, ½ cup vegetable oil.
- Cook bacon until crispy (bake at 400°F for 15-20 minutes or pan-fry); reserve 1 tablespoon bacon fat. Crumble bacon.
- Chop onion; zest lemon; peel and fluff baked or boiled potato; drain salmon and check for large bones.
Tip: Use pre-cooked bacon to save time; fluff potato lightly to avoid gumminess.
Step 2: Cook Onions
- Heat 1 tablespoon reserved bacon fat in a small sauté pan over low heat.
- Add ¼ cup chopped onion; cook until translucent, about 3-4 minutes.
- Cool onions slightly.
Tip: Cook onions slowly to avoid burning; let cool to prevent cooking the egg in the mixture.
Step 3: Mix Salmon Mixture
- In a large bowl, combine crumbled bacon, cooled onions, 1 egg, ½ cup mayonnaise, 2 teaspoons Dijon mustard, ½ teaspoon sugar, and lemon zest.
- Add 14-ounce can drained salmon and fluffed potato; mix gently to combine.
- Form mixture into 12 small patties (about 2 tablespoons each).
Tip: Mix gently to keep salmon flaky; shape patties uniformly for even cooking.
Step 4: Coat Patties
- In a shallow dish, combine ¼ cup bread crumbs, 2 tablespoons grated Parmesan, and black pepper to taste.
- Coat each patty in the breadcrumb mixture, pressing lightly to adhere.
Tip: Coat evenly for a crispy crust; refrigerate patties for 10 minutes if they feel soft.
Step 5: Fry Salmon Cakes
- Heat ¼ cup vegetable oil in a large sauté pan over medium heat.
- Cook patties in batches, adding more oil as needed, until golden, about 3-4 minutes per side.
- Transfer to a paper towel-lined plate to drain.
Tip: Fry in batches to avoid overcrowding; maintain medium heat for even browning.
Step 6: Serve
- Arrange salmon cakes on a serving platter (3 patties per serving).
- Serve hot with a green salad, tartar sauce, or lemon wedges.
Tip: Serve immediately for maximum crispiness; garnish with extra parsley or a drizzle of mayo
FAQs
1. Why do my patties fall apart?
Overmixing or insufficient binding can cause this; mix gently and ensure egg and potato are well incorporated.
2. Can I use fresh salmon?
Yes, cook and flake 14 ounces fresh salmon; cool before mixing.
3. Is this recipe gluten-free?
Use gluten-free breadcrumbs to make it gluten-free.
4. Why are my cakes not crispy?
Insufficient oil or high heat can cause this; fry in enough oil over medium heat.
5. Can I make this in advance?
Form patties up to 1 day ahead; cook fresh for best texture.
6. What are the health benefits of this dish?
Salmon provides protein and omega-3s; moderate in fat, pair with a salad for balance.