American
Salmon Cakes
Chopped fresh salmon is bound with egg, mustard, and panko, then pan-fried until the centers reach 145°F. The cakes stay moist because the salmon is cut by hand, not pureed.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Chopped salmon, not a paste, keeps a flaky bite.
- A short chill helps the cakes hold together in the pan.
- Panko browns faster than fine dry breadcrumbs.
- An instant-read thermometer tells you when the center is 145°F.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Mix the salmon, panko, egg, mayonnaise, scallions, mustard, Old Bay, lemon juice, and salt until just combined.
- 2
Form 8 patties about 3/4 inch thick. Chill them 15 minutes.
- 3
Heat the olive oil in a large skillet over medium heat. If the oil smokes, turn the heat off and let the pan cool slightly before continuing.
- 4
Cook the cakes in two batches, 3 to 4 minutes per side, until browned.
- 5
Check the center of a cake; it should reach 145°F. Return any underdone cakes to the pan.
- 6
Serve with lemon wedges.
Pro tips
- Do not overmix or the cakes turn dense.
- If the mixture feels wet, add a tablespoon more panko before shaping.
- A thin offset spatula flips them without breaking the crust.
Easy substitutions
- fresh salmon
- well-drained canned salmon, still cooked to 145°F in the pan
- Dijon mustard
- yellow mustard
- Old Bay seasoning
- 1/2 tsp paprika plus 1/4 tsp celery salt
Storage and reheating
Storage
Refrigerate in a covered container up to 2 days.
Reheating
Warm in a skillet over medium heat until the center reaches 145°F.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 28 g
- Carbs
- 12 g
- Fat
- 20 g
- Fiber
- 1 g
Moderate · Stovetop · Dairy-Free
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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