fried salmon cake recipe

Written ByJenny Smyth Posted on
fried salmon cake recipe
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The Best fried salmon cake recipe

I’ve been making this fried salmon cake recipe for years, and it’s always a hit with my family. The dish is inspired by traditional Scottish cuisine, where salmon was a staple food. The key to making a great salmon cake is to use fresh, high-quality ingredients and to not overmix the batter.

I like to serve the cakes with a side of tartar sauce or a squeeze of lemon, but they’re also delicious on their own. My kids love helping me shape the patties into perfect spheres, and it’s a great way to get them involved in cooking. The best part about this recipe is that it’s quick and easy to make, even on a weeknight.

I can have the cakes cooked and ready to serve in under 30 minutes. It’s also a great way to get in some omega-3 rich salmon without having to cook up a big fillet. Plus, the panko breadcrumbs add a nice crunch to the exterior of the cakes.

I’ve served these at family gatherings and they’re always a crowd-pleaser. They’re also perfect for packing in lunchboxes or as a snack for on-the-go. My husband loves them because they’re so easy to reheat in the oven when he gets home from work.

And let’s be real, who doesn’t love the idea of having a delicious, homemade meal ready in no time?

Fried Salmon Cakes

Fried Salmon Cakes

4.6 from 1180 votes

These crispy fried salmon cakes are made with flaked cooked salmon, breadcrumbs, and seasonings. They are pan-fried until golden brown and served with a tangy dipping sauce.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Salmon Cakes

1 pound cooked salmon, flaked
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 large egg, beaten
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil for frying

For the Dipping Sauce

1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon chopped fresh dill
1/4 teaspoon salt

👨‍🍳Directions

1In a large mixing bowl, combine the flaked salmon, breadcrumbs, mayonnaise, beaten egg, parsley, Dijon mustard, lemon zest, salt, and pepper.
2Mix gently with a fork until just combined, being careful not to overmix.
3The mixture should hold together when pressed.
4Shape the mixture into 8 patties, each about 1/2 inch thick.
5Place them on a plate and refrigerate for 15 minutes to help them firm up.
6This step ensures the cakes hold their shape during frying.
7In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, dill, and salt for the dipping sauce.
8Set aside in the refrigerator until ready to serve.
9Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
10Carefully place 4 salmon cakes in the skillet without overcrowding.
11Cook for 3 to 4 minutes per side, until golden brown and crispy, and the internal temperature reaches 165 degrees F.
12Transfer to a plate lined with paper towels to drain.
13Repeat with the remaining cakes.
14Serve the fried salmon cakes warm with the prepared dipping sauce on the side.
15Garnish with additional fresh dill or lemon wedges if desired.

🔧Equipment

Large mixing bowl
Fork
Measuring cups and spoons
Small bowl
Large skillet
Spatula
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 85mg🧂Sodium: 620mg🌾Total Carbs: 14g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 25g

📝Notes

Tips: For best results, use cooked salmon that is cool or at room temperature. Chilling the patties before frying helps prevent them from falling apart. You can substitute canned salmon (drained and flaked) for a quicker option.

Watch Video Of How Fried Salmon Cakes Works

This fried salmon cake recipe is always a good idea for any occasion – whether it’s a family gathering or just a weeknight dinner. My family loves helping me make these patties and we all enjoy eating them together as a family.

The best part about this recipe is how easy it is to reheat – just pop them in the oven for 10-15 minutes and they’re ready to go! If you’re looking for more delicious meal ideas or ways to get your family involved in cooking, be sure to check out my other recipes.

❓ Frequently Asked Questions About Fried Salmon Cakes

Q: What type of fish should I use for this recipe?

A: You can use any type of fish you like for this recipe, but salmon is the most traditional choice because of its rich flavor and firm texture. If you’re using a different type of fish, just be sure it’s fresh and sustainable.

Q: Can I make these cakes ahead of time?

A: Yes, you can make these cakes ahead of time by shaping them into patties and refrigerating them overnight. Just be sure to cook them before serving.

Q: How do I prevent the cakes from falling apart?

A: To prevent the cakes from falling apart, make sure you don’t overmix the batter and that you shape the patties firmly before cooking.

Q: Can I substitute panko breadcrumbs with regular breadcrumbs?

A: Yes, you can substitute panko breadcrumbs with regular breadcrumbs if you don’t have panko on hand. However, keep in mind that panko adds a nice crunch to the exterior of the cakes.

Q: How do I store leftover salmon cakes?

A: You can store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

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