Go Back
–+ servings
Salmon Cakes

Delicious Salmon Cakes - Crispy, Easy, and Gluten-Free Treats

These salmon cakes are crispy, easy to make, and gluten-free, perfect for a quick and healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 cakes
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Patties
  • 1 pound Fresh Salmon or canned salmon for convenience
  • 1 large Egg use 2 eggs for canned salmon
  • 3 tablespoons Mayonnaise increase by ½ tablespoon if using canned salmon
  • 1/4 cup Herbs (e.g., parsley, dill) fresh herbs are preferred
  • 1 teaspoon Garlic Powder or adjust according to taste
  • 1 teaspoon Onion Powder or adjust according to taste
  • to taste Salt & Pepper essential for flavor
Optional Dipping Sauce
  • 1/2 cup Garlic Herb Aioli homemade or store-bought
  • 1/2 cup Tartar Sauce classic choice for seafood

Equipment

  • Skillet
  • Mixing bowl
  • Fork
  • Plate

Method
 

Cooking Instructions
  1. Cook the fresh salmon fillet in a skillet over medium heat for about 4–5 minutes per side until fully cooked. If using canned salmon, drain and flake it into a bowl.
  2. In a large bowl, combine flaked salmon, eggs, mayonnaise, herbs, spices, and salt and pepper. Blend well but keep a chunky texture.
  3. Divide the mixture into equal portions and shape into patties about 2–3 inches in diameter.
  4. Heat a non-stick skillet over medium heat with a bit of oil. Fry the patties for about 4–5 minutes on each side until golden brown and crispy.
  5. Remove from skillet, drain excess oil, and allow to cool slightly before serving. Pair with dipping sauces.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 400mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For the best texture, avoid overworking the mixture when forming patties. Store any leftovers in the fridge for up to 3-4 days or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!