Best 2 Pan Fried Salmon Cakes Recipes

Indulge in the delectable flavors of pan-fried salmon cakes, a culinary masterpiece that combines the richness of salmon with the crispy texture of a golden-brown crust. These delectable patties are crafted using fresh salmon, carefully flaked and blended with an array of aromatic herbs, zesty lemon, and a hint of Dijon mustard, creating a harmonious balance of flavors. Served alongside a vibrant lemon-herb sauce, these salmon cakes tantalize the taste buds with every bite. This comprehensive guide presents a collection of pan-fried salmon cake recipes, each offering unique variations to cater to diverse preferences. From traditional preparations to innovative twists, discover a symphony of flavors that will elevate your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Choose the right salmon. Fresh or frozen salmon fillets can be used for this recipe. If using frozen salmon, thaw it completely before cooking.
Use a food processor to make the salmon cakes. This will help to ensure that the cakes are evenly mixed and have a consistent texture.
Be careful not to overcook the salmon cakes. They should be cooked until they are golden brown and crispy on the outside, but still moist and flaky on the inside.
Serve the salmon cakes with your favorite dipping sauce. Tartar sauce, horseradish sauce, or lemon-dill sauce are all good choices.

Conclusion:

Pan-fried salmon cakes are a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover salmon. With a few simple ingredients and a little bit of time, you can create a tasty and satisfying dish that the whole family will love.