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    You are in: Home / Recipes / Fresh Salmon Cakes Recipe
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    Fresh Salmon Cakes

    Fresh Salmon Cakes. Photo by Fireflylover

    1/2 Photos of Fresh Salmon Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    kathiejac@gmail.com's Note:

    Fresh salmon patties...a great recipe from Cook's Illustrated. I often make two or three batches at once, put them on a cookie sheet on parchment in my freezer, then bag once frozen. Cook them from frozen and they are a quick and delicious meal!

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    Ingredients:

    Serves: 4-6

    Yield:

    patties

    Units: US | Metric

    Directions:

    1. 1
      Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
    2. 2
      Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet. They can be frozen at this point, then bagged together to cook from frozen when you want them. Double cooking time if frozen.
    3. 3
      Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately.

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    Ratings & Reviews:

    • on March 12, 2007

      55

      Kathie, These are the only Salmon Cakes I make--they always get rave reviews from company. I use a mini chopper for the bread, onions and parsley(one bowl clean up) I love the crsipy texture of the Panko Crumbs--If I have extra patties I just flash freeze and vacuumn seal and they're ready for a quick weeknight meal--also good served with a nice dill sauce

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2012

      55

      My family LOVED these! I used sockeye salmon (a bit pricey, but well worth it!). It was so easy and delicious. Will definitely become a staple in our house.

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    • on March 02, 2012

      45

      Had 150g fresh salmon & left overs incl. mashed potato. Used this as a base recipe. Put salmon, potato, 1/4 cup fresh coriander, lemon zest, 2 eggs, parmesan, seasoning, spring onion, 1 finely grated carrot & 1/4 red onion in food processor, blitzed then shaped into 24 quenelles. Rolled in panko and have frozen on oven tray for upcoming party. Shallow fried to check seasoning and hubby and I thought really good for people if you want simple flavours but will serve with fish sauce, garlic, chilli and cucumber sauce

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Fresh Salmon Cakes

    Serving Size: 1 (176 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 660.1
     
    Calories from Fat 373
    56%
    Total Fat 41.4 g
    63%
    Saturated Fat 6.3 g
    31%
    Cholesterol 160.2 mg
    53%
    Sodium 812.3 mg
    33%
    Total Carbohydrate 33.0 g
    11%
    Dietary Fiber 1.7 g
    6%
    Sugars 2.7 g
    10%
    Protein 37.3 g
    74%

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