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Crispy Salmon Cakes
Golden, crisp salmon cakes made with fresh herbs, light breadcrumbs, and a cozy touch of flavor. Perfect for dinners or appetizers.
Servings
12
cakes
Prep Time
45
minutes
mins
Cook Time
6
minutes
mins
Total Time
1
hour
hr
21
minutes
mins
Equipment
baking sheet
Large skillet or sauté pan
mixing bowls
spatula
knife and cutting board
Ingredients
1
pound
raw salmon (fresh or canned, boneless and skinless)
1
cup
panko breadcrumbs (light and crunchy)
2
large
eggs, well beaten
0.5
cup
mayonnaise (or Greek yogurt for a lighter option)
1
medium
yellow onion, finely diced
0.5
cup
celery (optional but recommended)
1
cup
red bell pepper (or green bell pepper)
2
cloves
garlic, minced
1
tbsp
Old Bay seasoning
1
tsp
Worcestershire sauce (optional but recommended)
0.25
cup
fresh parsley, chopped
to taste
salt and pepper
Instructions
Bake the salmon at 425°F for 12 minutes or until cooked through.
Sauté onion, celery, and bell pepper for 7 minutes; add garlic and seasoning.
Combine cooled salmon, sautéed veggies, eggs, panko, parsley, mayo, salt, and pepper in a bowl.
Chill mixture for 30 minutes, then form into 12 patties.
Fry in butter and oil for 3 minutes per side or bake until golden brown.
Notes
For extra moisture, add an extra spoon of mayonnaise if using canned salmon. Serve with lemon dill sauce or fresh tartar sauce.
Nutrition
Calories:
250
kcal
Carbohydrates:
12
g
Protein:
18
g
Fat:
15
g
Saturated Fat:
3
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
4
g
Cholesterol:
100
mg
Sodium:
350
mg
Potassium:
380
mg
Fiber:
1
g
Sugar:
2
g
Vitamin A:
420
IU
Vitamin C:
22
mg
Calcium:
40
mg
Iron:
1.1
mg
Author:
Serine milo
Calories:
250
kcal
Course:
Appetizers
Cuisine:
American
Keyword:
appetizers, cozy recipe, crispy, salmon cakes, seafood