Easy Salmon Cakes Recipe
Sourced from Costco Connection Magazine’s Farm to Table series, this recipe transforms cooked salmon fillets into golden, crispy patties
that are perfect for a quick weeknight dinner or a light lunch. It’s straightforward, uses common pantry staples, and yields 5 to 7
servings, making it ideal for families or meal prepping.
Salmon cakes, also known as salmon patties, are a classic dish that combines the rich, flaky texture of salmon with sautéed vegetables
and a touch of seasoning for a satisfying bite. This version emphasizes ease—prep time is minimal, and the cooking process involves
basic sautéing. The addition of red bell pepper and onions adds a subtle sweetness and crunch, while fresh parsley brings a herbaceous
note. It’s versatile too; serve them on buns like burgers, over a salad, or with a side of tartar sauce.
If the mixture feels too moist and won’t hold shape, add extra breadcrumbs.
If it’s too dry, stir in an additional tablespoon of mayonnaise for better binding.
This recipe is a great entry point for home cooks wanting to incorporate more seafood into their meals without complexity.
Salmon Cakes
This recipe is from Costco Connection Magazine Farm to Table.
Ingredients required1 pound cooked salmon fillet
3 tablespoons olive oil, divided
3 tablespoons unsalted butter, divided
One cup onions, finely diced
1/2 red bell pepper, diced
One cup, Panko, breadcrumbs, or Japanese style breadcrumbs
Two large eggs, lightly beaten
3 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, minced
Instructions for Salmon Cakes Recipe
Discard the salmon, skin, flake the salmon with a fork and remove any bones, if needed.
Bring a medium skillet to medium heat. Add one tablespoon olive oil, 1 tablespoon butter, onion, and bell peppers. Sauté for 7 to 9 minutes, or until soften and golden, then removed from heat.
In a large mixing bowl, combine flaked salmon, on ion and bell pepper, breadcrumbs, eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper and parsley. Stir to combine, then form into 13 or 14 patties that are 1/3 inch to 1/2 inch thick.
Heat 1 tablespoon oil and 1 tablespoon butter in a large pan over a medium heat. Once the butter is done sizzling, add half of the salmon cakes and sauté for 3 1/2 to 4 minutes per side, or until golden brown, and cook through. If salmon cakes brown too quickly, reduce heat. Remove to a paper towel lined plate. Add remaining 1 tablespoon oil and 1 tablespoon butter and cook the remaining salmon cakes.
Makes 5 to 7 servings.
Tip: if the salmon mixture is too moist to hold the patty shape, add more breadcrumbs. If it is too dry, add an extra 1 tablespoon mayonnaise.
