If you’re eating out at a nice restaurant, chances are you will see salmon cakes on the menu. This is probably what has fueled the mindset of “I can’t cook that.” While salmon cakes DO have a decadence to them, the truth is—you can make these at home! Yes, you heard that right. Salmon cakes are easy to make in the comfort of your own home, which means that eating out isn’t necessary to enjoy good seafood. Whether you are using canned salmon, leftover salmon, or a fresh fillet right out of the oven, this easy and delicious salmon cakes recipe will be on your list of favorites. Let’s dive in.
Simple Salmon Cakes
Serves: 4-5
Prep Time: 10 minutes
Cook Time: 15 minutes
Total: 25 minutes
Ingredients:
16 oz. Bristol Bay Sockeye Salmon
4 tablespoons olive oil
For the Salmon Cakes:
1 tablespoon dill
1/2 cup Panko
1/4 cup mayonnaise
1 tablespoon lemon juice
1 large egg, beaten
Directions:
Prepare your wild Alaskan salmon fillet by drizzling it with 2 tablespoons of olive oil and baking
at 375 ° for 18-20 minutes or until it reaches an internal temperature of 145°.
While your salmon fillet cooks, measure out your ingredients.
Once your fillet is done, put it into a bowl and begin flaking it apart with a fork. Add-in
additional salmon cake ingredients and stir well to combine.
Heat your remaining 2 tablespoons of olive oil in a skillet over medium heat. Form your salmon
mixture into patties and fry on each side for 3-4 minutes. Remove from the pan and allow to
drain on paper towels. Enjoy!
