Golden Crispy Salmon Cakes with Zesty Lemon Recipe

Introduction

Golden Crispy Salmon Cakes with Zesty Lemon are a quick, flavorful way to enjoy the rich taste of salmon in a crunchy, satisfying form. Perfect for a weeknight meal or casual gathering, these patties combine pantry staples into a dish both comforting and versatile.

Ingredients

• 1 (14.75 oz) can salmon, drained and flaked
• 1/2 cup breadcrumbs
• 2 large eggs
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped parsley
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for frying)
• Lemon wedges, for serving

Instructions

1. Step 1: In a large mixing bowl, combine the flaked salmon, breadcrumbs, eggs, red onion, parsley, Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, salt, and black pepper. Mix until fully combined.
2. Step 2: Form the mixture into 6-8 patties using your hands or a scoop, flattening them slightly for even cooking.
3. Step 3: Heat olive oil in a large skillet over medium heat until hot but not smoking.
4. Step 4: Fry the patties for about 3-4 minutes per side, or until they develop a golden brown, crispy crust.
5. Step 5: Remove patties from the skillet and drain on paper towels to remove excess oil.
6. Step 6: Serve the salmon cakes hot with lemon wedges and your choice of sauce.

Tips & Variations

• For firmer patties, chill them in the refrigerator for 10-15 minutes before frying.
• Use whole grain or gluten-free breadcrumbs to suit your dietary needs.
• Add finely shredded vegetables like zucchini or carrots to sneak in extra nutrition.
• Experiment with herbs such as dill or cilantro for a fresh flavor twist.
• Try serving with tartar sauce, dill yogurt, or spicy aioli for different flavor profiles.

Storage

Store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven to maintain their crispiness. They can also be frozen for up to 1 month; thaw fully before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of canned?

Yes, fresh cooked salmon can be used as a substitute. Be sure to flake it finely and adjust moisture levels by adding a bit more breadcrumbs if needed.

How do I prevent salmon cakes from falling apart?

Make sure not to overmix the ingredients to keep the texture light. Also, chilling the patties before frying helps them hold their shape during cooking.

Golden Crispy Salmon Cakes with Zesty Lemon Recipe

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★★★★★

4.7 from 82 reviews

Golden Crispy Salmon Cakes with Zesty Lemon are a quick, easy, and delicious meal perfect for weeknight dinners or meal prep. Made from canned salmon, fresh herbs, and flavorful seasonings, these salmon patties achieve a golden crust and tender center thanks to pan-frying in olive oil. Served with fresh lemon wedges, they offer a nutritious boost of protein, omega-3 fatty acids, and essential vitamins. Versatile and kid-friendly, these patties are perfect on their own or alongside a variety of sides and sauces.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6–8 patties 1x
• Category: Main Dish
• Method: Frying
• Cuisine: North American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salmon Patties

• 1 (14.75 oz) can salmon, drained and flaked
• 1/2 cup breadcrumbs
• 2 large eggs
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped parsley
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for frying)

To Serve

• Lemon wedges, for serving

Instructions

1. Mix Ingredients: In a large mixing bowl, combine the flaked salmon, breadcrumbs, eggs, red onion, parsley, Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, salt, and black pepper. Stir gently until all ingredients are just combined, taking care not to overmix to avoid dense patties.
2. Form Patties: Using your hands or a scoop, shape the mixture into 6 to 8 evenly sized patties. Flatten each patty slightly to ensure even cooking and a crisp exterior.
3. Heat Oil: Warm the olive oil in a large non-stick skillet over medium heat. Ensuring the oil is hot before adding the patties helps achieve a golden, crispy crust.
4. Fry Patties: Place the patties carefully into the skillet without overcrowding the pan. Cook for about 3 to 4 minutes on each side, or until they develop a golden brown and crispy exterior. Adjust heat as needed to avoid burning while cooking through.
5. Drain and Serve: Remove the patties from the skillet and drain on paper towels to remove excess oil. Serve hot with fresh lemon wedges or your choice of tartar or dill sauce for a zesty finish.

Notes

• Chilling the formed patties in the refrigerator for 10–15 minutes before frying can help them hold their shape better.
• Use a non-stick skillet to prevent sticking and reduce the amount of oil needed.
• Do not overcrowd the pan; fry in batches if necessary to maintain even heat and crispiness.
• Try incorporating finely shredded vegetables like carrots, zucchini, or spinach for added nutrition and flavor.
• For a gluten-free option, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
• Serve with tartar sauce, lemon-dill aioli, sriracha mayo, or yogurt-based dips for variety.

Keywords: salmon patties, salmon cakes, canned salmon recipe, crispy salmon cakes, quick dinner, healthy seafood recipe, pan-fried salmon, weeknight meal, kid-friendly seafood