How To Make the Best Salmon Cakes! Delicious and so easy to make! Salmon patties topped with a homemade tartar sauce, we really hope you try this sockeye salmon recipe!
Is it just me or do the days go by really fast? Maybe it’s because I wake up later now on the weekends. I don’t have a spin class or boxing class to get to. I seriously need to get back into my exercise routine. I need to just get back on a schedule and do it. I have been running and doing some workouts here at home but I just need to commit, fully. It’s so hard to workout in my apartment. If you have a home gym or garage where you can workout, be thankful.
I haven’t been buying clothes really and am not looking forward to having to try on real clothes anytime soon. I have purchased some new plates and small kitchen appliances. I decided back in March, if we’re going to be at home, I am just going to cook and bake and I need what I need. My apartment is a complete mess, but I have been cleaning out and re-organizing the fridge, freezer and pantry. This is when I discovered the frozen Wild Alaskan Salmon burger package from Sitka Salmon.
And I knew I had to make some salmon cakes! These salmon patties are absolutely delicious and hope you give this recipe a try!
How To Make Salmon Cakes
This recipes uses sockeye salmon that is ready for salmon burger patties. You can use a salmon fillet, leftover salmon, or even canned salmon instead. See alternate recipe links under the recipe card below.
Please note: because I used sockeye salmon meat that was already prepped and ready for salmon burgers, forming and shaping my patties was fairly easy. If you use leftover salmon or find that your salmon patties are not staying together as easily, you can set up a dredging station and use the egg, flour and panko to coat the salmon cakes. If doing this, this is the order: 1) Dredge patties in all-purpose flour, 2) then dip in the eggs and 3) then in the panko.
- 1 lb. salmon "burger" meat
- 2 to 3 tablespoons mayonnaise*
- 1/2 cup onion finely diced
- 2 tablespoons fresh parsley finely diced
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons lemon juice
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 1/2 cups panko bread crumbs
- 1/4 cup vegetable oil + more if needed
For the tartar sauce:
- 1 cup mayonnaise
- 1/2 cup dill pickles or cornichons finely diced
- 2 teaspoons Dijon mustard
- 2 teaspoons shallots finely diced
- 2 tablespoons green onions finely diced + more for garnish
- 2 teaspoons lemon juice
- 6 dashes Tabasco sauce + more if desired
- salt and pepper to taste
For the salmon cakes:
- Place everything from the salmon to the panko, into a large bowl and mix together. Scoop 1/4 cup portions and form into 3/4-inch-thick patties.
- To pan-fry in batches: Heat the vegetable oil in a cast iron skillet over medium-high heat. Add more oil if you need to. After 2 to 3 minutes, place the salmon patties into the skillet (away from you so no oil splatters on you) and cook for about 3 minutes, or until medium golden brown. Flip the patties and fry the other side for about 2 to 3 minutes or until golden brown and cooked through. Remove the salmon cakes to a paper towel lined plate. Repeat until all of the salmon cakes are cooked.
For the tartar sauce:
- Using a medium sized bowl, mix together all of the ingredients until combined. Taste and adjust anything as needed. Serve with the salmon cakes and enjoy!
Click here if wanting to try Ina’s recipe where she bakes the salmon first. Or, this recipe that uses fresh salmon that is finely diced, or this recipe that uses canned salmon.
Make the tartar sauce above, used this recipe, or enjoy the best Salmon Cakes with my Green Goddess Dressing! Hope you try this recipe!