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Overhead shot of crispy salmon cakes garnished with parsley and lemon wedges on a white serving platter, with black pepper and extra salmon cakes in the background
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Salmon Cakes Recipe

These salmon cakes are made with canned salmon, sautéed peppers and onions, then coated in breadcrumbs and pan-fried until crisp.
Prep Time15 minutes
Cook Time8 minutes
Chill Time30 minutes
Total Time53 minutes
Course: Appetizer
Servings: 6 servings
Calories: 233kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

  • 1 14.75 oz salmon can drained, skinned, and deboned; e.g., Chicken of the Sea
  • 1/3 cup mayo
  • ¼ cup yellow onion minced and sautéed
  • 1/8 cup red bell pepper minced and sauteed
  • 1 egg beaten
  • ½ cup breadcrumbs plus 1/4 cup for coating
  • ½ tablespoon lemon juice
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • Neutral oil for frying

Instructions

  • In a large bowl, combine the salmon, mayonnaise, sautéed onion and bell pepper, beaten egg, breadcrumbs, lemon juice, and seasonings. Mix until well combined.
  • Cover and refrigerate for 30 minutes to 1 hour to help the mixture firm up for easier shaping.
  • Scoop about 1/4 cup of mixture and shape into a ball, then flatten into a patty.
  • Lightly coat each patty in the remaining breadcrumbs and place on a lined baking sheet.
  • Add enough oil to a large skillet to come about halfway up the sides of the patties. Heat over medium to medium-high.
  • Test by dropping in a pinch of breadcrumbs. If it sizzles, the oil is ready.
  • Fry patties for 3-4 minutes per side, or until golden brown and crispy.
  • Transfer to a paper towel-lined plate to absorb excess oil.
  • Serve warm and enjoy!

Notes

How to Store

  • Fridge: Let the salmon cakes cool completely, then store them in an airtight container for up to 3 days. Place parchment paper between the layers so they don't stick together.
  • Freezer: Arrange the cooled cakes on a lined baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container with parchment between the layers and freeze for up to 2 months. Thaw overnight in the fridge.
  • Reheating: Reheat the cakes in a 375°F oven for 10 to 12 minutes or in the air fryer at 375°F for 5 to 7 minutes, flipping halfway through. Y'all can also microwave them.

Nutrition

Calories: 233kcal | Carbohydrates: 8g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 90mg | Sodium: 422mg | Potassium: 287mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 5mg | Calcium: 223mg | Iron: 1mg