The Best Crispy Southern-Style Salmon Cakes (Easy & Budget-Friendly)
DESCRIPTION
Looking for a quick, delicious, and healthy meal that the whole family will love? These Crispy Salmon Cakes are the ultimate solution! Made with tender salmon, savory herbs, and a perfectly seasoned breadcrumb coating, these patties are seared to golden-brown perfection. They are crunchy on the outside, moist on the inside, and packed with Omega-3s. Whether you use fresh salmon or convenient canned salmon, this recipe is a reliable classic for busy weeknights!
INGREDIENTS
- Salmon: 1 lb fresh cooked salmon (flaked) or two 6oz cans of salmon (drained).
- Breadcrumbs: 1/2 cup Panko or Italian seasoned breadcrumbs (plus extra for coating).
- Eggs: 2 large eggs (to bind the patties together).
- Mayonnaise: 2 tablespoons (adds moisture and richness).
- Vegetables: 1/4 cup finely diced bell peppers and 2 green onions (sliced).
- Seasoning: 1 teaspoon Old Bay seasoning (or paprika), 1/2 teaspoon garlic powder, and salt/pepper to taste.
- Lemon: 1 tablespoon fresh lemon juice.
- Oil: Vegetable oil or butter for pan-frying.
INSTRUCTIONS
- Combine: In a large mixing bowl, combine the flaked salmon, breadcrumbs, diced peppers, green onions, and seasonings.
- Bind: Whisk the eggs and mayonnaise together, then fold them into the salmon mixture along with the lemon juice. Stir until just combined.
- Shape: Form the mixture into 8 even-sized patties (about 1/2 inch thick). If the mixture is too wet, add a tablespoon more of breadcrumbs.
- Coat: Lightly press each side of the patties into extra breadcrumbs for maximum crunch.
- Fry: Heat oil in a large skillet over medium heat. Fry the salmon cakes for 3-4 minutes per side until they are deep golden brown and heated through.
- Serve: Serve warm with a side of tartar sauce, a squeeze of fresh lemon, or over a crisp garden salad.
