These salmon cakes are fresh and delicious with chunks of fresh salmon filet, panko breadcrumbs, and fresh scallions!
It’s no secret that we love salmon in our house and are always looking for new ways to prepare it so that we don’t get bored. I love this salmon cake recipe because it uses fresh salmon filets and has large chunks of salmon in the patties.
This recipe does call for a food processor, but if you do not have one you can use a regular blender instead.
How to Make This Recipe
Prepare your salmon fillet but removing the skin and patting dry. About 1 ¼ pound is the perfect size filet to yield four good-sized patties. However, I’ve also gotten a larger filet and made my salmon cakes a bit thicker.
You will create a paste with half of the salmon and cut the other half into about ¼ inch pieces. This gives the salmon cakes a wonderful texture and you will get chunks of the whole salmon in each bite. Cut the half that you will be pureeing into rough chunks and transfer to a food processor along with mayonnaise, Dijon mustard, lemon juice, lemon zest, and cayenne. Pulse until paste forms.
Next, transfer the salmon paste to a large bowl along with diced salmon, panko, scallions, salt, and pepper. Gently mix everything together until just combined.
Now, separate your salmon mixture into four even-sized mounds and pat into patties about ¾ inch thick. Heat your oil in a heavy-bottomed skillet over medium-high heat. Once your pan is hot, add salmon patties and cook 3-4 minutes per side until browned and springy in the middle.
What to Serve with Salmon Cakes
These salmon cakes are absolutely delicious all on their own but also pair beautifully with fresh greens and tartar sauce. I prefer them over fresh arugula or baby spring greens.
Salmon cakes can also be served on a toasted hamburger bun topped with fresh greens and tartar sauce and a side of fries.
If you find yourself preparing the same way every time and are growing bored, give this salmon cake recipe a try tonight!
You will also love this Honey Garlic Salmon recipe!
- Cut half of the salmon into ¼-inch pieces. Transfer to a large bowl. Cut the rest of the salmon into chunks and transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the green onions, panko, ½ teaspoon salt, and black pepper to taste. Gently mix until just combined.
- Divide the salmon mixture into 4 even mounds. With damp hands, pat into patties about ¾ inch thick.
- Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Flip and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel lined plate. Finish with a sprinkle of salt and a squeeze of lemon over top.
- Serve patties over a bed of greens or on a toasted bun with arugula and tartar sauce.