Crispy Salmon Cakes
This Crispy Salmon Cakes recipe uses a handful of simple ingredients to create gluten-free salmon patties that are crisp on the outside yet tender and flaky in the center. Savory and herbaceous, they’re an easy weeknight dinner that I know I can count on for a quick option even my kids will love!
Servings: 6 patties
Calories: 239kcal
Ingredients
- 1 lb salmon filet cooked medium and cooled at least slightly (room temperature is best)
- 1 egg
- 2 tablespoon greek yogurt or mayo
- 2 tablespoon parsley finely chopped
- ½ lemon juiced
- 1 teaspoon dijon mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- Oil for cooking I prefer avocado oil with its higher smoke point but olive oil will work too
Instructions
- Cook the salmon. If you haven’t already, cook the salmon. The simplest way to do this is in the oven at 400 F for 9 - 11 minutes. You can also air fry it, grill it, cook it in a cast iron, etc. It just needs to be cooked to at least a medium temperature (internal temp of 125-135 F). Allow the salmon to cool down slightly before making the patties.1 lb salmon filet
- Make the salmon cakes. Once the salmon has cooled, remove the skin and begin brushing the filet with a fork to create flakes. You want some large flakes and some small. I do this on a cutting board. In a large bowl, add the cooked salmon flakes and remaining ingredients, except the cooking oil. Gently mix everything together until combined. Be careful not to over mix so you keep some of the bigger salmon chunks. The batter will be pretty thin. Use an extra large cookie scoop or large spoon to scoop the batter onto a skillet. Form the batter into patties with a spatula.1 egg, 2 tablespoon greek yogurt, 2 tablespoon parsley, ½ lemon, 1 teaspoon dijon mustard, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Cook. Add enough avocado oil to a skillet to cover the bottom. Heat the skillet over medium heat. Once the oil starts to shimmer, add the patties, leaving some space in between each. Work in batches if needed. Allow the salmon cake to cook for 2 - 3 minutes until it’s nice and crispy before flipping it over to cook for another 2 - 3 minutes.Oil for cooking
- Serve. Enjoy the salmon cakes warm with a dollop of dill yogurt sauce, if desired.
Nutrition
Calories: 239kcal | Carbohydrates: 10g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 444mg | Potassium: 455mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg