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

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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.

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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