Name: Salmon Cakes Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 9
Cuisine: American
Ingredients: 1/4 cup mayonnaise; 1 1 tablespoon 1 fresh lemon juice, from 1 lemon; 1 teaspoon dijon mustard; 1 teaspoon old bay seasoning; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1-1/4 1/4-inch 1-1/4 lb skinless salmon fillet, finely diced into 1/4-inch pieces (see note); 1-1/4 cups panko bread crumbs, divided; 1/4 3 4 cup 1/4 thinly sliced scallions, from 3 to 4 scallions; 1/3 2 cup 1/3 finely diced celery, from 2 stalks; 2 tablespoons finely chopped fresh dill; 1/2 cup Vegetable Oil; Salad greens, tartar sauce and/or lemon wedges, for serving (see note)

Photos of Salmon Cakes Recipe

How To Make Salmon Cakes

Try these tasty and tender salmon cakes that are made with creamy mayo, flaky salmon fillets, and panko breadcrumbs, for a delicious and easy bite.

Preparation: 20 minutes

Cooking: 10 minutes

Total: 30 minutes

Serves:

Ingredients

¼cupmayonnaise
1tbspfresh lemon juice,from 1 lemon
1tspdijon mustard
1tspold bay seasoning
¾tspsalt
¼tspfreshly ground black pepper
1¼lbssalmon fillet,skinless, finely diced into ¼-inch pieces
1¼cupspanko bread crumbs,divided
¼cupscallions,thinly sliced, from 3 to 4 scallions
⅓cupcelery,finely diced, from 2 stalks
2tbspfresh dill,finely chopped
½cupvegetable oil

For Serving:

salad greens
tartar sauce
lemon wedges

Instructions

In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
Place the remaining panko in a shallow dish or pie plate. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1-inch high. Place the salmon cake into the panko and gently coat it all over in crumbs.
Repeat with the remaining mixture to form about 9 cakes.
Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place ½ of the salmon cakes in the skillet and cook without moving for about 2 minutes until golden brown.
Carefully flip the cakes and cook for about 2 minutes more until second side is golden brown. Reduce the heat to medium if the cakes are browning too quickly.
Transfer cakes to a paper towel–lined plate to drain. Repeat with the remaining cakes.
Serve warm.