Salmon Cakes
Crispy salmon cakes made with flaked cooked salmon, sautéed onion and red bell pepper, breadcrumbs, eggs, and fresh parsley. These golden patties are quick to make and full of flavor — adapted from Costco Connection Magazine (Farm to Table).
Salmon Cakes
Ingredients
- 1 lb cooked salmon fillet
- 3 tablespoons olive oil, divided
- 3 tablespoons unsalted butter, divided
- 1 cup onion, finely diced
- ½ red bell pepper, diced
- 1 cup breadcrumbs
- 2 large eggs, lightly beaten
- 3 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, minced
Instructions
- Flake the cooked salmon with a fork, removing any skin and bones.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Sauté onion and red bell pepper for 7–9 minutes until softened and lightly golden. Let cool slightly.
- In a large bowl, combine flaked salmon, sautéed vegetables, breadcrumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and minced parsley.
- Form the mixture into patties about ⅓ to ½ inch thick.
- Heat remaining oil and butter in a large skillet. Fry patties in batches for 3½–4 minutes per side until golden brown and cooked through.
Yield: 5 to 7 salmon cakes
FAQ
Can I use canned salmon instead of cooked salmon fillet?
Yes. Drain it well and remove any skin and bones. The texture will be softer, so you may need to add a little extra breadcrumbs.
Why sauté the onion and pepper first?
Sautéing softens the vegetables and brings out their sweetness so the cakes don’t taste raw or watery.
How do I keep salmon cakes from falling apart?
Make sure the mixture isn’t too wet (add more breadcrumbs if needed), chill the patties for 15–20 minutes before frying, and flip gently once the first side is well-browned.
What sauces go well with salmon cakes?
Tartar sauce, lemon wedges, or a simple mixture of mayonnaise with a squeeze of lemon and fresh dill are excellent.