Best 2 Pan Fried Salmon Cakes Recipes

Pan-fried salmon cakes are a delectable and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with simple, wholesome ingredients like canned or fresh salmon, these patties are packed with flavor and can be customized to suit your preferences. Whether you prefer a crispy golden crust or a tender, flaky interior, this comprehensive article will guide you through the process of creating the perfect pan-fried salmon cakes.

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PAN-FRIED SALMON CAKES

Pan-Fried Salmon Cakes image

If you ever have leftover salmon, this recipe is a way to repurpose, reuse, and recycle! Bonus: Even my son, who doesn't really care for salmon, loved these cakes!

Provided by Bibi

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 egg, beaten
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 ½ teaspoons Worcestershire sauce
½ teaspoon salt
¼ teaspoon white pepper
¼ cup minced red bell pepper
2 tablespoons minced onion
2 tablespoons minced fresh parsley
2 cups cooked salmon, flaked
¾ cup crushed saltine crackers, divided, or as needed
3 tablespoons olive oil
2 tablespoons butter

Steps:

Stir egg, Dijon mustard, mayonnaise, Worcestershire sauce, salt, and pepper together in a large bowl. Add red bell pepper, onion, and parsley; mix well. Gently stir in salmon and 1/2 cup crushed crackers.
Form the mixture into 8 cakes; lightly coat each side with additional 1/4 cup crushed crackers.
Heat olive oil and butter over medium heat in a 12-inch skillet. Fry salmon cakes until golden brown, about 4 minutes per side. Transfer cakes to a plate lined with a paper towel to drain. Serve immediately.

Nutrition Facts : Calories 440.4 calories, Carbohydrate 12 g, Cholesterol 130.2 mg, Fat 30.2 g, Fiber 0.8 g, Protein 29 g, SaturatedFat 8.1 g, Sodium 681.2 mg, Sugar 1 g

PAN-FRIED FRESH SALMON CAKES

Pan-Fried Fresh Salmon Cakes image

From Cook's Illustrated. Great salmon cakes using fresh salmon. Mix in 2 Tbsp of freshly grated parmesan, if desired. The panko coating keeps the salmon cakes crispy! Add a salad and soup to round out a great meal.

Provided by dmcpherr

Categories < 60 Mins

Time 36m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 lbs salmon fillets
1 slice white bread, such as Pepperidge Farm, crusts removed and white part chopped very fine (about 5 tablespoons)
2 tablespoons mayonnaise
1/4 cup onion (grated)
2 tablespoons fresh parsley leaves (chopped)
3/4 teaspoon table salt
1 1/2 tablespoons fresh lemon juice
1/2 cup unbleached all-purpose flour
2 large eggs, lightly beaten
1/2 cup vegetable oil, plus
1 1/2 teaspoons vegetable oil
3/4 cup Japanese-style bread crumbs (Panko)

Steps:

1. Locate and remove any pin bones from salmon flesh, (see related Quick Tip). Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately, with one of the sauces that follow, if you like.

Tips:

For the best flavor, use fresh salmon that is well-chilled. If using frozen salmon, thaw it completely before cooking.
To ensure the salmon cakes are cooked through, use a meat thermometer to check that the internal temperature reaches 145°F (63°C).
If the salmon cakes are too wet, add more breadcrumbs until they can be easily formed into patties.
To prevent the salmon cakes from sticking to the pan, make sure the pan is hot before adding the patties. You can also use a non-stick cooking spray.
Serve the salmon cakes immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a side salad.

Conclusion:

These pan-fried salmon cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover salmon. The cakes are easy to make and can be customized to your liking. So next time you have some salmon on hand, give this recipe a try!