Description
Next time you are craving a high protein meal that is totally satisfying without spending an hour in the kitchen, you have to try these homemade salmon cake patties. They are made with fresh salmon not canned, so you get actual texture and clean flavor. The outside gets nice and crisp while the inside stays tender and flaky. And they hold together without turning into a breadcrumb hockey puck. Trust me, you will be making these easy pan-fried patties as a main dish on repeat.
Ingredients
Units
Scale
- 2 Fresh Salmon Fillets
- 1 Egg
- 1 tbsp Mayo
- 1/2 cup Panko Breadcrumbs
- 3 Sprigs Green Onion chopped
- 1 1/2 tsp Old Bay Seasoning
- Lemon Juice from 1/2 of a Lemon
- 2 tbsp Avocado Oil
Instructions
- If your salmon fillets have skin, use a sharp knife and cut the skin off each salmon fillet and discard.
- Chop each piece of fish into very small chunks.
- Add the diced salmon to a medium mixing bowl with the egg, mayo, panko, green onion, Old Bay, and lemon juice. Mix with your hands or a hand mixer until combined.
- Using your hands divide the salmon mixture into 8 equal size balls and shape them into 2 1/2 inch patties. I like using my slider burger mold for this.
- Pre-heat a large skillet over medium heat and add the avocado oil. You want hot oil before you add the uncooked patties.
- Place the salmon cakes in the pan and cook for 3-5 minutes or until golden brown. Then flip them over and cook the second side for another 3-5 minutes.
- Transfer cakes to a plate with paper towels to soak up any excess oil.
- Garnish with green onion, fresh dill, or lemon.
Equipment
Notes
Do not flip the salmon cakes more than once. This will prevent them from falling apart.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Entree
- Method: Frying, Stove Top
- Cuisine: American
