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Salmon Cakes

A comforting and easy Salmon Cakes recipe that can be pan-fried or baked, bringing together the flavors of wild-caught salmon, fresh herbs, and spices.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans 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!

Method
 

Preparation
  1. Preheat your oven to the 'keep warm' setting at 170°F.
  2. Drain the salmon cans thoroughly, ensuring there’s no excess liquid.
  3. In a large bowl, flake the salmon with a fork into tiny pieces.
  4. Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix everything well until combined.
  5. Fold in the chopped parsley.
Cooking
  1. 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.
  2. For baking: Shape the mixture into cakes, place them on a baking sheet, and bake for 15-20 minutes, or until cooked through.

Notes

Time-saving trick: Flake the salmon and mix all ingredients the night before for quick cooking. If the mixture feels too wet, add breadcrumbs or crushed crackers to help it hold together. Try adding lemon zest for a different flavor profile!