Salmon Patties (Salmon Cakes)
Perfectly crisp on the outside and deliciously tender and flaky on the inside! Made with fresh salmon instead of canned and full of flavor. A tempting salmon dinner that’s sure to impress!Plan on 1 – 2 patties per person depending on how much people love salmon, nutrition estimate is per patty.
- 1 1/4 lbs skinless salmon
- 1 cup panko bread crumbs, divided
- 2 1/2 Tbsp minced fresh parsley
- 2 green onions, chopped (1/3 cup)
- 1 garlic clove, minced (1 tsp)
- 3 Tbsp mayonnaise
- 1 1/2 tsp lemon zest, plus lemon wedges for serving
- 1 tsp dijon mustard
- 3/4 tsp old bay seasoning
- 1 egg yolk
- Salt and freshly ground black pepper
- 6 Tbsp olive oil, divided
- 1.Using a sharp knife coarsely chop salmon to a sausage like texture (approx. 1/4-inch pieces). This can also be done in a 3 batches in quick bursts in a food processor
- 2.In a large mixing bowl stir together 1/4 cup panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, 1/2 tsp salt (or to taste) and 1/4 tsp pepper.
- 3.Add salmon then toss well to evenly coat with mixture. Scoop mixture 1/3 cup at a time creating 8 equal portions.
- 4.Pour remaining 3/4 cup panko into a shallow dish. Press and shape portions into 3-inch patties then coat and gently press into panko, coating both sides.
- 5.Pour 3 Tbsp oil into a large non-stick skillet and heat to medium-high heat.
- 6.Add four salmon patties (if needed carefully tilt pan for oil to run under salmon if it isn't already). Let fry until golden brown on bottom, about 2 minutes.
- 7.Carefully flip and continue to cook until second side is golden brown and patties are just cooked through, about 2 minutes longer.
- .Let drain on paper towels then repeat with repeat process with remaining four salmon patties. Serve warm with lemon wedges for spritzing over.
I’ve had several readers mention that canned salmon worked well for them so just use whichever you prefer.