Salmon Cakes From Scratch

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 This Recipe

I find these quick delicious salmon cakes to 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 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 Them

 2- 4oz salmon filets, skin off

 2 eggs

½ cup bread crumbs

2 tbsp flour

1 tbsp of chives

1 lemon

salt and pepper to taste

coconut oil for frying

To Enjoy Salmon Cakes on a Bun

artisan or brioche roll or bun

1 avocado

red onion

1/3 cup good quality mayo

lettuce

lemon juice and zest from half of lemon

cracked black pepper

Directions

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.

Cooking Tips

• 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

_{Can I use canned salmon?}

Yes! You can 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 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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Cast Iron Skillets Set of 2 (10 in and 12 in)

Coconut Oil

Linen Apron

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

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