Description

These savory salmon cakes feature a golden-brown, lightly crisp exterior that gives way to a tender, flaky interior. Prepared with a blend of fresh herbs and seasonings, they offer a delicate balance of flavors. The cakes are complemented by a creamy, tangy sauce infused with fresh chives and a hint of garlic, providing a bright counterpoint to the rich salmon. Pan-fried to perfection, this dish presents a satisfying texture and a harmonious flavor profile.

Ingredients

Scale

**For the Salmon Cakes:**
14.75 ounces (418g) canned salmon, drained and flaked
1/2 cup panko breadcrumbs, plus more for coating
1 large egg, lightly beaten
2 tablespoons mayonnaise
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
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 small clove garlic, minced
1 tablespoon lemon juice
1/2 teaspoon fresh dill, chopped (optional, for garnish)
Salt and black pepper to taste

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Instructions

**Prepare the Salmon Cakes:** In a large bowl, combine the flaked salmon, 1/2 cup panko breadcrumbs, beaten egg, mayonnaise, chopped dill, chopped parsley, lemon juice, garlic powder, salt, and pepper. Mix gently until just combined, being careful not to overmix.
**Form the Cakes:** Divide the mixture into 6-8 equal portions and gently form them into patties, about 1-inch thick. If the mixture is too wet, add a little more panko. Place additional panko breadcrumbs on a shallow plate and lightly coat each salmon cake.
**Chill (Optional but Recommended):** For best results, place the formed salmon cakes on a plate and refrigerate for at least 15-30 minutes. This helps them firm up and prevents them from falling apart during cooking.
**Prepare the Sauce:** While the cakes are chilling, in a small bowl, whisk together the mayonnaise (or Greek yogurt), chopped chives, minced garlic, and lemon juice. Season with salt and black pepper to taste. If using, stir in the optional chopped dill. Set aside.
**Cook the Salmon Cakes:** Heat the olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the salmon cakes in the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
**Sear to Golden:** Cook for 4-5 minutes per side, or until golden brown and heated through.
**Serve:** Remove the cooked salmon cakes from the skillet and place them on a serving platter. Serve immediately with the prepared chive and garlic sauce and lemon wedges.

Notes

For a richer flavor, use fresh cooked salmon instead of canned.

Do not overmix the salmon cake mixture; gentle handling keeps the texture light.

Chilling the patties before cooking helps them hold their shape better.

Serve with a fresh green salad or roasted vegetables for a complete meal.

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

Prep Time: 20 minutes
Cook Time: 10 minutes

Nutrition

Calories: 350 kcal
Fat: 20g
Carbohydrates: 15g
Protein: 25g