Salmon Cakes

5 from 14 votes

These salmon cakes are a great way to repurpose leftover salmon filets! Everything comes together in one bowl and is lightly pan-fried to form these crisp on the outside, tender on the inside patties!

Prep Time10

Cook Time10

Total Time20

Course: dinner, lunch

Cuisine: American

Servings: small cakes

Author: Lily Payen

Ingredients

1 pre-cooked salmon filet
½ cup panko breadcrumbs (half to stir into the mixture and half to dip the cakes into)
2 eggs
¼ cup finely chopped peppers and onions
butter/oil for pan frying

US Customary - Metric

Instructions

Shred the cooked salmon and add it to a bowl.
Finely chop the onions and peppers and add them to the bowl with the salmon.
Add in 1/4 cup of breadcrumbs, and one egg and mix until combined.
Scoop out some of the mixture and form it into a patty shape.
Whisk the second egg and dip the patty into the egg.
Dip the patty into the remaining 1/4 cup breadcrumbs to coat. Lightly press the breadcrumbs into the patty so that they stick.
Heat a pan with a little butter or oil and pan fry for a few minutes per side until golden brown.

Notes

Finely chop the onions and peppers are small as you can so that there aren't too many large chunks in the mixture. If you prefer a more subtle taste, you can saute them beforehand and add them to the salmon mixture once cooled.
The salmon cakes can also be made in an air fryer! If you are cooking them in an air fryer, make sure to spray the patties with a cooking spray so that they have enough moisture to brown well while air frying.
I use a pre-cooked salmon filet in this recipe. My favorite way to quickly cook salmon is to air fry it! Check out this post on air-fryer salmon!
This recipe makes 3-5 salmon cakes depending on the size you form the patties. Double the recipe if you would like to make a larger batch.

Nutrition