Description
These Smoked Salmon Cakes are the perfect savory seafood dish—crispy on the outside, tender on the inside, and bursting with flavor. Made with smoky, flaky salmon and seasoned with fresh herbs and spices, these cakes are ideal for lunch, dinner, or as an appetizer. Paired with a creamy sauce, they offer the perfect balance of flavors and textures.
Ingredients
Scale
For the Salmon Cakes:
- 1 lb smoked salmon, flaked (or canned salmon, drained and flaked)
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 2 large eggs, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/4 cup green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
For the Creamy Sauce (Optional):
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh dill, chopped (optional)
- Salt and pepper to taste
Instructions
Prepare the Salmon Mixture:
- In a large mixing bowl, combine the flaked smoked salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, lemon juice, parsley, green onions, garlic powder, paprika, salt, and pepper.
- Mix everything together until just combined. The mixture should hold together but be slightly sticky. If too wet, add a bit more breadcrumbs.
Shape the Cakes:
- Using your hands, shape the salmon mixture into 8-10 small patties (about 2-3 inches in diameter). Make sure the patties are compact so they hold together while cooking.
Cook the Salmon Cakes:
- Heat olive oil in a skillet over medium heat.
- Add the salmon cakes to the pan, cooking in batches if necessary, and fry for about 3-4 minutes per side, or until golden brown and crispy on the outside.
- Flip the cakes carefully using a spatula, and cook the other side until browned and heated through.
Prepare the Creamy Sauce (Optional):
- In a small bowl, combine sour cream (or Greek yogurt), lemon juice, Dijon mustard, and dill. Stir until smooth, and season with salt and pepper to taste.
- Serve the salmon cakes with a generous dollop of the creamy sauce on the side.
Serve:
- Serve the salmon cakes hot, garnished with extra lemon wedges and fresh herbs. These go well with a side salad, roasted vegetables, or over a bed of greens.
Notes
- For a lighter version: Use Greek yogurt instead of mayonnaise and pan-fry the cakes in a non-stick pan with a small amount of oil.
- For added flavor: Add finely chopped capers or a touch of hot sauce to the salmon mixture for a tangy kick.
- Make-ahead tip: The salmon mixture can be made ahead of time, covered, and refrigerated for up to 2 hours before shaping and cooking the cakes.
- Substitute: If you don’t have smoked salmon, you can use regular canned or fresh salmon, though the smoky flavor will be less intense.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Main Dish, Appetizer
- Method: Pan-Frying
- Cuisine: American, Seafood