Ingredients
Salmon Cake Ingredients
- 1 pound salmon fillets (can use canned salmon, see notes)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup seasoned panko breadcrumbs
- 1 teaspoon paprika
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 eggs
- 1 tablespoon extra virgin olive oil (may need more for cooking in batches)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the salmon fillets.
- Prepare the Salmon: Season the salmon fillets with salt and pepper. Place them in a baking dish with the skin side down if they have skin.
- Bake the Salmon: Bake the salmon in the oven for 10 to 15 minutes, until it flakes easily when tested with a fork.
- Mix Ingredients: Once baked, shred the salmon and place it into a large mixing bowl. Add the seasoned panko breadcrumbs, paprika, minced shallot, minced garlic, lemon zest, and eggs. Mix everything thoroughly until well combined.
- Form Salmon Cakes: Take handfuls of the mixture and squeeze tightly into balls. Flatten each ball to about 1/2-inch thickness and shape the edges into circles to form 12 evenly sized cakes.
- Cook Salmon Cakes: Heat the olive oil in a large skillet over medium heat. Cook the salmon cakes for approximately 4 minutes on one side until golden brown, then flip and cook for an additional 3 to 4 minutes or until fully cooked through and crispy on both sides.
Notes
- You can substitute fresh salmon fillets with canned salmon for convenience. Drain and flake canned salmon before mixing.
- If cooking in batches, you may need to add extra olive oil to the skillet to prevent sticking.
- Serve these salmon cakes with a side of tartar sauce, a fresh salad, or lemon wedges for extra flavor.
- For gluten-free options, use gluten-free breadcrumbs instead of regular panko.
- Ensure salmon cakes are cooked thoroughly to an internal temperature of 145°F (63°C) for food safety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking and Frying
- Cuisine: American
