Salmon cakes are a delightful dish rich with flavor and a wonderful way to showcase the natural sweetness of salmon. Packed with a variety of ingredients, these cakes are crispy on the outside and tender on the inside. Each bite reveals a blend of savory bacon, zesty lemon, and hints of Dijon mustard, making them utterly irresistible. I first discovered this recipe when searching for a creative way to use canned salmon, and the results were nothing short of amazing.
What truly sets these salmon cakes apart is their versatility. Whether you’re looking for a quick weeknight dinner, a party appetizer, or a satisfying lunch, they check all the boxes. Plus, with a preparation time of just 20 minutes and a hearty yield of about 12 cakes, it’s perfect for families or gatherings. Trust me, these are far superior to store-bought versions and will quickly become a household favorite. So, roll up your sleeves and get ready to impress your loved ones with these delectable morsels!
Why You’ll Love This Recipe
- Simple & Quick: Only 20 minutes of prep time makes this recipe perfect for busy nights.
- Irresistible Flavor: The combination of bacon, onions, and fresh ingredients gives these cakes a mouthwatering taste.
- Eye-Catching Appeal: These golden-brown patties are not only delicious but will also wow your guests at any gathering.
- Flexible Serving: Enjoy them as a main dish, snack, or appetizer—perfect for any occasion.
- Diet-Friendly Options: Easily customize the recipe with gluten-free bread crumbs or vegetarian substitutes if desired.
Ingredients You’ll Need
- 1 large russet potato: A starchy potato helps bind the cakes together while providing a fluffy texture. You can substitute with a Yukon Gold if preferred.
- 4 oz. thick-cut bacon: Adds a savory smokiness. For a lighter version, turkey bacon or pancetta works well.
- â…“ cup diced yellow onions: Onions provide sweetness and depth; shallots could also be a nice alternative.
- 1 large egg: This acts as a binder for all the ingredients. For a vegan option, consider using a flax egg.
- ¼ cup mayonnaise: Adds creaminess. You can swap it with Greek yogurt for a healthier twist.
- ¼ cup sour cream: This enriches the flavor; feel free to adjust with plain yogurt.
- 1 tbsp Dijon mustard: Adds a zesty touch. Yellow mustard can replace it if needed.
- 1 tsp garlic powder: Enhances the savory profile; fresh minced garlic is a great alternative.
- 1 tsp onion powder: This deepens the flavor. If you prefer fresh, use finely chopped onions instead.
- ½ tsp smoked paprika: Provides a warm, smoky aroma; regular paprika can substitute if you don’t have smoked.
- ½ tsp granulated sugar: Balances the flavors beautifully; can be omitted if preferred.
- 1 tsp lemon zest: Brightens the flavor; other citrus zest can work, too.
- 14.75 oz. can wild salmon: The star ingredient—wild salmon offers a superior taste; canned tuna is a good alternative.
- ½ cup vegetable oil or canola oil: Used for frying to give the salmon cakes a crispy crust. Olive oil is a flavorful substitute.
- Chopped fresh parsley: A fresh garnish that adds color; you could also use dill.
- ½ cup mayonnaise: For your tartar sauce.
- 2 tbsp dill pickle relish: Adds a sweet crunch. You can use sweet relish if you like it sweeter.
- ½ tsp yellow mustard: Complements the tartar sauce nicely.
- ½ tsp lemon juice: Brightens the tartar sauce; lime juice is another option.
- ½ tsp granulated sugar: Enhances flavor; can be left out if desired.
- ¼ tsp ground black pepper: A pinch of spice for your tartar sauce.
- ¼ cup Italian seasoned panko breadcrumbs: These give a wonderful crunch to the salmon cakes. Regular breadcrumbs can also be used.
- 2 tbsp grated parmesan cheese: Adds nuttiness to the mixture; nutritional yeast can be a vegan substitute.
- ¼ tsp black pepper: For seasoning the cakes—adjust to your taste.
How to Make Salmon Cakes
- Prepare the Potato: Begin by baking or boiling 1 large russet potato until fork-tender. If boiling, plan for about 35-40 minutes; baking may take longer depending on size.
- Cook the Bacon: In a large skillet over medium heat, cook 4 oz. of thick-cut bacon until crispy. Once done, remove from the skillet and set aside, reserving 1 tablespoon of bacon fat in the skillet.
- Sauté the Onions: Add ⅓ cup diced yellow onions to the skillet and sauté for about 3-4 minutes, or until translucent.
- Combine Ingredients: Transfer the cooked onions to a large bowl. Crumble the crispy bacon into this bowl and add in 1 large egg, ¼ cup mayonnaise, ¼ cup sour cream, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon granulated sugar, and 1 teaspoon lemon zest. Mix thoroughly until well combined.
- Add Salmon: Open the 14.75-oz can of wild salmon, drain, and add it to the bowl, stirring to combine.
- Incorporate the Potato: Fluff the cooked potato with a fork and add it to the bowl. Mix gently until everything is well incorporated.
- Form Patties: Divide the mixture into 12 equal portions, shaping them into patties approximately 3 inches wide and 1 inch tall.
- Prepare the Tartar Sauce: In a small bowl, whisk together ½ cup mayonnaise, 2 tablespoons dill pickle relish, ½ teaspoon yellow mustard, ½ teaspoon lemon juice, ½ teaspoon granulated sugar, and ¼ teaspoon ground black pepper until well mixed. Set aside for serving.
- Coat the Patties: In a shallow bowl, combine ¼ cup Italian seasoned panko breadcrumbs, 2 tablespoons grated parmesan cheese, and ¼ teaspoon black pepper. Press both sides of each salmon patty firmly into the breadcrumb mixture to coat.
- Fry the Patties: Heat ¼ cup vegetable oil or canola oil in a large skillet over medium heat. Once hot, add the patties in batches, frying them until golden brown on each side, about 4-5 minutes. Add more oil as needed for subsequent batches.
- Garnish and Serve: Remove the cakes from the skillet and garnish with fresh parsley. Serve warm with the tartar sauce on the side.
Storing & Reheating
To store, keep salmon cakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen—just lay them flat in a single layer on a baking sheet before transferring to a freezer bag to keep them from sticking together. When ready to enjoy, reheat in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Keep in mind that the texture may change slightly, so refreshing them with a quick pan fry will help to regain some crispiness.
Chef’s Helpful Tips
- Avoid over-mixing the salmon and potato to ensure a tender cake.
- Make sure the potatoes are sufficiently cooled before handling; this helps with mixing.
- If your patties are falling apart, consider adding a bit more mayonnaise or breadcrumbs.
- Experiment with different spices or herbs, like dill or Cajun seasoning, for added flavor.
- For meal prep, form the patties ahead of time and store them in the fridge until you’re ready to fry them.
Using simple ingredients and straightforward techniques, this salmon cakes recipe is bound to become a staple in your kitchen. With its satisfying flavor and hearty texture, you’ll find new reasons to make these cakes over and over again. Joyfully adjust the spices to make them truly your own!
Recipe FAQs
Can I use fresh salmon instead of canned?
Absolutely! Fresh salmon can be steamed, baked, or pan-fried then flaked into the mixture. Just make sure to cook it thoroughly before adding it to your cake mix.
How can I make these cakes healthier?
To lighten them up, consider using Greek yogurt in place of mayonnaise and sour cream, and opt for baked instead of fried cakes. You could also use a non-stick pan with less oil or bake them in the oven.
Can I prepare the salmon cakes in advance?
Yes! You can prepare the salmon cakes ahead of time, refrigerate them, and then fry them just before serving. This makes them a fantastic option for parties or family gatherings.
What can I serve with salmon cakes?
These cakes pair beautifully with a side salad, roasted vegetables, or even a classic coleslaw. You may also serve them alongside a dipping sauce or tartar sauce for added flavor.
Print
Salmon Cakes
These salmon cakes are a fantastic blend of flavors, featuring tender salmon, crispy bacon, and zesty seasonings, making them a perfect choice for a quick and healthy dinner. Easy to prepare and always a hit at the table!
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
Ingredients
- 1 large russet potato
- 4 oz. thick-cut bacon
- â…“ cup diced yellow onions
- 1 large egg
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp granulated sugar
- 1 tsp lemon zest
- 14.75– oz. can wild salmon
- ½ cup vegetable oil or canola oil
- {garnish} chopped fresh parsley
- ½ cup mayonnaise
- 2 tbsp dill pickle relish
- ½ tsp yellow mustard
- ½ tsp lemon juice
- ½ tsp granulated sugar
- ¼ tsp ground black pepper
- ¼ cup italian seasoned panko breadcrumbs
- 2 tbsp grated parmesan cheese
- ¼ tsp black pepper
Instructions
- Bake or boil the potato until fork tender (boiling takes about 35-40 minutes, while baking may take longer depending on potato size).
- In a large skillet, cook the bacon over medium heat until crispy. Remove bacon and set aside, reserving 1 tablespoon of the bacon fat in the skillet.
- Add the diced onions to the skillet and sauté for 3-4 minutes or until translucent.
- In a large bowl, combine the sautéed onions and crumbled bacon. Add the egg, mayonnaise, sour cream, mustard, garlic powder, onion powder, smoked paprika, sugar, and lemon zest; stir until well combined.
- Gently fold in the salmon until evenly mixed with the other ingredients.
- Fluff the cooked potato with a fork, then add it to the bowl and mix until combined.
- Divide the mixture into 12 equal patties (about 3 inches wide and 1 inch tall) and set aside.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure not to overmix the patty mixture to keep them tender.
You can use leftover salmon or canned salmon for a quicker prep time.
Serve the salmon cakes with a side of tartar sauce or lemon wedges for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 290
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 45mg
