Easy Weeknight Salmon Cakes
Quick and delicious, these salmon cakes are perfect for a weeknight meal. Made with flaked salmon, panko, mayonnaise, and fresh dill, they are pan-fried until golden brown.
Equipment
- large mixing bowl
- large non-stick skillet
- wire rack
- paper towels
Ingredients
Main Ingredients
- 1 lb cooked salmon, flaked
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg lightly beaten
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1/4 teaspoon black pepper
- salt to taste
- 2 tablespoons olive oil for frying
Instructions
Preparation
- Cook fresh salmon until flaky, then cool and flake into a bowl, removing skin and bones; if using canned, drain and add to bowl.
- Add breadcrumbs, mayonnaise, beaten egg, dill, Dijon mustard, lemon zest, black pepper, and salt to the salmon in the bowl.
- Gently mix all ingredients until just combined, being careful not to overmix.
- Divide the mixture into 6-8 portions and form into 1-inch thick patties; chill if sticky.
Cooking
- Heat olive oil in a large non-stick skillet over medium heat, then carefully place salmon cakes in the pan without overcrowding.
- Cook for 3-5 minutes per side until golden brown and heated through, then drain on a wire rack with paper towels.
Notes
Serve these salmon cakes with a fresh green salad or a side of roasted vegetables for a complete meal. A squeeze of fresh lemon juice before serving enhances the flavors.