Simple Salmon Cakes
I cannot stop making these simple salmon cakes. Something about the silky salmon with pops of Dijon mustard and lemon and the crispy golden crust…they’re just so crave-able!
Servings: 6 cakes
Ingredients
- 1 lb fresh salmon can substitute ~15oz canned salmon
- 2 tbsp chopped dill
- ¼ cup plain Greek yogurt can substitute mayo
- 1 tbsp dijon mustard
- ⅓ cup panko Japanese-style breadcrumbs
- 1 egg
- 1 tbsp fresh lemon juice
- ½ tsp old bay seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 400° F.
- While the oven preheats, line a baking sheet with foil.
- Salt and pepper the salmon to taste. Bake in the preheated oven for about 10 minutes. You want the fish slightly under cooked so it doesn't dry out when you broil the salmon cakes later. Let the salmon rest until it's cool enough to handle.
- Meanwhile, in a large bowl, combine all ingredients from the chopped dill through the pepper. Once the salmon has cooled, use a spatula to separate the flesh from the skin (discarding the foil with the stuck-on skin).
- Add the cooked salmon to the rest of the ingredients. Mix, flaking the salmon as you go, until all ingredients are combined.
- Refrigerate that mixture for at least 20 minutes (up to overnight). This helps the salmon cakes stay together when you form them. If you simply cannot wait, you can skip this step!
- When you’re almost ready to cook the salmon cakes, preheat your oven to broil and grease a baking sheet (cooking spray works).
- Remove the salmon cake mixture from the refrigerator. Use a ⅓ measuring cup and your hands to form six patties. Place them on the greased baking sheet and then under the broiler.
- Broil for 6-8 minutes until golden brown on top. Watch carefully to make sure the salmon cakes don’t burn.
- Serve immediately and enjoy!
Notes
Your oven rack should be in the upper third of your oven when you broil the salmon cakes. This helps them quickly brown and crisp up.
If you decide to use canned salmon instead of fresh, skip ahead to step 5.
Store leftovers in the refrigerator for up to 3 days. Reheat on the stove (a splash of water in the pan keeps them from drying out) or in the oven at 350° F, until crisp on the outside and heated through (10-15 minutes).