These quick and easy salmon cakes are a great option for using leftover cooked salmon. They're pan fried until golden brown and crispy on the outside but soft and flavorful inside. And they're versatile too! You can serve them as an appetizer, over a salad, on a sandwich, or as a meal themselves.
What salmon to use
I love to make these with leftover salmon I've cooked a day or two before. They're especially delicious with leftovers from my baked Lemon Dill Salmon!
You can make salmon just for these as well if you want. It's so quick and easy. Just season your salmon with salt and pepper and bake at 400 degrees F for 15-20 minutes until cooked through then let it cool completely before using.
- Red and Green bell peppers
- Panko bread crumbs
- Worcestershire sauce
- Old Bay seasoning
How to prepare the salmon cakes
You'll first cook the diced onion and peppers in oil over medium heat then remove them from the heat and let cool. While the vegetables cool, flake the cooked salmon apart with a fork in a large bowl. Then add the remaining ingredients and the cooked onion and peppers and stir until well combined.
Next form the salmon mixture into patties. I use my hands for this but you could also use an ice cream scoop to scoop out balls then smash them to flatten them. I aim for patties about ½ in thick and 2 ½ to 3 inches wide. If you are serving as appetizers you may want to go a little smaller.
To cook your salmon cakes wipe out the pan you previously used for cooking the vegetables then set over medium heat and add the remaining oil and butter. When the butter has melted add the salmon cakes in batches. I fit 6 into a 12 inch pan or 4 into a 10 inch pan but it will vary depending on the size of your patties. Cook them for about 3 to 4 minutes per side until they are golden brown and crispy.
How to serve the salmon cakes
These are really versatile. You can make them smaller if you want to serve them as an appetizer or larger ones are great served atop a simple salad or on a bun as a sandwich. They're also great just by themselves with a side of tarter sauce or remoulade sauce for dipping.
Storing leftover salmon cakes
Store leftover salmon cakes in a sealed air tight container in the refrigerator. If you cooked your salmon the same day they should keep for 2 to 3 days. If you used leftover salmon then reduce the time by the age of your cooked salmon. To reheat warm them in a toaster oven at 325 degrees F until warmed through.
- 1 pound Salmon, cooked
- 2 tbsp olive oil, divided
- 1 tbsp butter
- ¼ cup red bell pepper, diced
- ¼ cup green bell pepper, diced
- ½ cup yellow onion, diced
- ¾ cup Panko bread crumbs
- 1 large egg, lightly beaten
- ¼ cup mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- salt and pepper, to taste
- Heat 1 tbsp olive oil in a large pan over medium heat. When the oil is hot add the peppers and onion and cook for 3-4 minutes until softened then remove from heat.
- Flake the salmon in a large bowl with a fork then add the remaining ingredients (accept for the remaining oil and butter) and the cooked vegetables and stir until well combined.
- Form the mixture into patties around ½ inch thick and 2½ to 3 inches wide.
- Wipe out then reheat your pan over medium heat and add the remaining olive oil and the butter. Cook the patties in batches for 3 to 4 minutes per side until golden brown then drain on paper towels before serving.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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