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The Crispiest Salmon Cakes You’ll Ever Try!

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These savory salmon cakes feature a delicate, flaky interior encased in a golden, crisp crust. Infused with fresh herbs and a hint of lemon, they offer a balanced flavor profile. Served alongside a creamy chive and garlic sauce, the dish presents a harmonious blend of textures and bright, herbaceous notes, complemented by the tang of fresh lemon.

Ingredients

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  • For the Salmon Cakes:
  • 2 (6 ounce) cans boneless, skinless salmon, drained
  • 1/2 cup panko breadcrumbs, plus more for dredging
  • 1 large egg, lightly beaten
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons olive oil, for frying
  • For the Chive and Garlic Sauce:
  • 1/2 cup mayonnaise or Greek yogurt
  • 2 tablespoons fresh chives, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • For Serving:
  • Lemon wedges
  • Fresh dill sprigs
  • Lettuce leaves

Instructions

  1. **Prepare the Chive and Garlic Sauce:** In a small bowl, combine mayonnaise (or Greek yogurt), chopped chives, minced garlic, lemon juice, salt, and pepper. Stir until well combined. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
  2. **Prepare the Salmon:** In a medium bowl, flake the drained salmon with a fork, ensuring no large bones remain.
  3. **Mix Salmon Cake Ingredients:** Add 1/2 cup panko breadcrumbs, beaten egg, mayonnaise, chopped dill, chopped parsley, Dijon mustard, garlic powder, salt, and black pepper to the flaked salmon. Mix gently until just combined. Do not overmix.
  4. **Form the Cakes:** Divide the mixture into 6-8 equal portions and gently form them into patties, about 1-inch thick. If desired, lightly dredge each patty in additional panko breadcrumbs for an extra crispy exterior.
  5. **Cook the Salmon Cakes:** Heat olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the salmon cakes into the skillet, ensuring not to overcrowd the pan. Cook for 3-5 minutes per side, or until golden brown and heated through.
  6. **Serve:** Remove salmon cakes from the skillet and place them on a serving platter, optionally over lettuce leaves. Serve immediately with the chilled chive and garlic sauce, fresh lemon wedges, and additional dill sprigs for garnish.

Notes

For best results, use high-quality canned salmon or cooked fresh salmon.

Chilling the formed salmon cakes for 15-30 minutes before cooking can help them hold their shape better.

Do not overcrowd the pan when frying; cook in batches if necessary to ensure even browning.

Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cooksillo.com/the-crispiest-salmon-cakes-youll-ever-try/