Recipe Guide:
Salmon Cakes Recipe (Pan-Fried or Baked) – A Cozy Weeknight Delight
There’s something inherently comforting about the aroma of fish sizzling in a pan or gently baking in the oven. It reminds me of family dinners on Sunday evenings, where laughter filled the air and the promise of a delicious meal brought us all together. This Salmon Cakes Recipe (Pan-Fried or Baked) is a little slice of nostalgia, one I can’t wait to share with you. With its crispy outside and tender inside, these salmon cakes are not just a meal, they are a hug on a plate.
Why You’ll Love It
- Quick and easy to make – Perfect for busy nights!
- Comforting homemade flavor – Just like grandma used to make.
- Made with simple ingredients – Pantry staples you probably already have.
- Great for any occasion – From casual dinners to entertaining guests.
- Always a crowd-pleaser – Even the pickiest eaters will devour these.
Ingredients You’ll Need
Here’s what you’ll need to whip up these delightful salmon cakes:
- 2 6-ounce cans salmon (skinless and boneless) – Look for wild-caught for the best flavor!
- 2 large eggs
- 2 tablespoons mayonnaise – This keeps the cakes moist.
- 2 teaspoons Dijon mustard – Adds a tangy kick.
- 2 teaspoons fresh garlic (minced) – Fresh garlic gives it that extra flavor boost.
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup parsley (chopped) – Brightens up the dish with freshness!
- 1/4 cup olive oil (for frying) – Use it for that perfect golden brown crust!
How to Make It
Making this Salmon Cakes Recipe (Pan-Fried or Baked) is as easy as pie. Just follow these simple steps!
- Preheat your oven to the ‘keep warm’ setting at 170℉.
- Drain the salmon cans thoroughly, making sure there’s no excess liquid.
- In a large bowl, flake the salmon with a fork into tiny pieces. Feel free to take a moment to enjoy the smell!
- Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix everything well until it’s nicely combined. This is where the fun begins!
- Fold in the chopped parsley. The vibrant green color will make these cakes pop!
- For pan-frying: Heat the olive oil in a skillet over medium heat. Form the salmon mixture into cakes and gently place them in the hot oil. You’ll hear that soft sizzle — that’s when it’s just right! Cook until golden brown on both sides, about 4-5 minutes per side.
- For baking: Shape the mixture into cakes, place them on a baking sheet, and bake for 15-20 minutes, or until cooked through.
Kitchen Tips
- Time-saving trick: Flake the salmon and mix all ingredients the night before for a super quick cook on busy weeknights!
- Common mistake fix: If your mixture feels too wet, add a little extra breadcrumbs or crushed crackers to help it hold together while cooking.
- Creative twist: Try adding a little lemon zest or your favorite spices for a different flavor profile!
Serving Ideas
These salmon cakes are versatile! Serve them up for family dinner with a side of roasted veggies, for a leisurely Sunday brunch alongside poached eggs, or even in a salad for lunch. Pair them with a lemon wedge and a dollop of tartar sauce or Greek yogurt for an added zing. They’re perfect for cozy nights in and will absolutely impress at holiday gatherings!
Storing & Leftovers
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, pop them in the oven at 350℉ for about 10-15 minutes to retain that delightful crispiness.
- Leftover idea: Turn them into a delicious salmon cake sandwich, adding fresh arugula and a slice of avocado for a tasty twist!
FAQs
Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day when all the flavors meld together.
Q: Can I swap any ingredients?
A: Of course! Use what you have on hand; this Salmon Cakes Recipe (Pan-Fried or Baked) is very forgiving.
Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic. Trust me, your guests will love it!
Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign!
Final Thoughts
Cooking is about sharing moments and creating memories. This Salmon Cakes Recipe (Pan-Fried or Baked) is a perfect way to do just that. From our kitchens to your table, I hope you feel the warmth and love that goes into each bite. So grab your ingredients and get started — I can’t wait to hear how it turns out for you! Enjoy making this recipe your own!
Happy cooking! 🍴💛
Salmon Cakes
Ingredients
Method
- Preheat your oven to the 'keep warm' setting at 170°F.
- Drain the salmon cans thoroughly, ensuring there’s no excess liquid.
- In a large bowl, flake the salmon with a fork into tiny pieces.
- Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix everything well until combined.
- Fold in the chopped parsley.
- For pan-frying: Heat the olive oil in a skillet over medium heat. Form the salmon mixture into cakes and place them in the hot oil. Cook until golden brown on both sides, about 4-5 minutes per side.
- For baking: Shape the mixture into cakes, place them on a baking sheet, and bake for 15-20 minutes, or until cooked through.
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