These Salmon Cakes From Scratch are delicious, crispy pan-seared salmon patties mixed with chives, garlic, and lemon that you can serve as “cakes” or on a bun as I will show you in this recipe.
Salmon cakes are something we like to have all year round. I have been able to find good quality frozen salmon filets that work well for quick meals or really anytime we want to have salmon. The individual packaging makes for a quick defrost in a bowl of cool water. Often, I forget to take the meat out of the freezer. This is a mistake I normally find I have made just before dinnertime.
Where am I going with this? We have salmon a lot. It’s my fast, quick food. Although salmon is not something most people would label as such. For us it is. And for this reason I have come up with all sorts of different ways to prepare it. One of my favorite ways are these Salmon Cakes. They are crisp flavorful and work so well on top of a roll. Today I am sharing just how I make them along with how I serve them in a sandwich style fashion. For a real diner style meal, I like to pair these with these Crispy Oven Fries. A perfect combination.
Why I Love These Salmon Cakes From Scratch
These quick delicious salmon cakes from scratch I find the be a great substitute for burgers. Although they don’t taste like a hamburger of course. They are just as satisfying and a healthier option for them. Anytime I can make something from whole ingredients that tastes great is basically a keeper recipe for me. My real love for these though is in the time it takes me to prepare them. I can have a delicious salmon cake made from scratch on the table in under 30 minutes.
Another great “cake” style quick lunch, dinner, or appetizer is these Crispy Shrimp Cakes. These I love to serve with a simple side salad and a lemon aioli for dipping.
What You’ll Need To Make Salmon Cakes From Scratch
2- 4oz salmon filets, skin off
½ cup bread crumbs
2 tbsp flour
1 tbsp of chives
salt and pepper to taste
coconut oil for frying
To Enjoy Salmon Cakes on a Bun
artisan or brioche roll or bun
1/3 cup good quality mayo
lemon juice and zest from half of lemon
cracked black pepper
Salt and pepper both salmon filets and cook in the oven at 400℉ for 10 minutes. I pop mine into a toaster oven to make it even easier. When ready remove from the oven and allow to cool so that you can handle the salmon. Once cooled, take a fork and shred them in a bowl.
Add the egg, flour, bread crumbs, 1/2 the juice from the lemon(save the other half for the lemon mayo), and chives to the bowl. Mix well and form into cakes.
Heat a cast iron skillet with about 2-3 tbsps of coconut oil to coat the bottom of the pan. Fry on both sides until golden brown. Be sure to not flip until you see the golden edges. If you flip the cakes too soon, they may fall apart. Let them cook so that you only have to flip them once.
When the salmon cakes are ready, remove them from the heat. Place two buns or rolls into the hot pan and allow them to toast.
To assemble your sandwich. Starting with the mayo. Add the zest of the lemon, half the juice, 1/3 cup mayo, and cracked black pepper into a small bowl. Mix well and slather both sides of each bun with it. Add a salmon cake from scratch to each bun then top with sliced avocado, red onion, and lettuce.
- For Salmon Cakes From Scratch on a Roll: Add a bit of the lemon zest to the mayo and toast the bun directly in the hot pan juices after the salmon cakes are finished to give it an added crispiness.
- Make sure to use a boneless filet or if using canned salmon, inspect the salmon for bones before frying.
- A cast iron pan is recommended but not necessary to make this recipe.
- I use coconut oil to fry. Not only is it a healthy oil to use but it gives the salmon cakes that nice golden crispness.
FAQ For Salmon Cakes From Scratch
Can I use canned salmon?
Yes! You can definitely use canned salmon. You can just measure about 2 cups of salmon for this recipe or as explained below, you can go ahead and double it up if you feeding more people.
Can I double this recipe up?
Yes, and you can do this using either the fresh salmon or canned if you like. I have done both and both have worked just fine. To gauge how much salmon, you will need about a 4 oz salmon filet per salmon cake to make them large enough for a roll.
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- 2-4 oz salmon filets, skin off
- 2 eggs
- 2 tbsp flour
- ½ cup bread crumbs
- 1 tbsp of chives
- 1 lemon
- salt and pepper to taste
- 2- 3 tbsp coconut oil for frying
- sesame bun
- 1 avocado
- sliced red onion
- 1/3 cup good quality mayo
- lemon zest and juice (from the other half of the lemon)
- cracked black pepper
- Salt and pepper both filets and cook in the oven at 400℉ for 10 minutes.
- Once cooled, take a fork and shred them in a bowl.
- Add the egg, flour, bread crumbs, 1/2 juice from the lemon, and chives to the bowl. Form into patties.
- In a cast iron skillet melt about 2-3 tbsps of coconut oil to coat the bottom of the pan.
- Fry on both sides until golden brown. Be sure to not flip until you see the golden edges. If you flip the cakes too soon, they may fall apart. Let them cook so that you only have to flip them once. Fry on both sides until golden brown.
- When the salmon cakes are ready, remove them from the heat.
- Place two buns or rolls into the hot pan and allow them to toast.
- To assemble your sandwich. Starting with the mayo.
- Add the juice from the other half of the lemon along with the zest, mayo, and cracked black pepper into a small bowl. Mix well and slather both sides of each bun with it.
- Add a salmon cake from scratch to each bun then top with sliced avocado, red onion, and lettuce.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 541Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 148mgSodium: 367mgCarbohydrates: 29gFiber: 5gSugar: 4gProtein: 32g
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