Salmon cakes were invented in 1920s Baltimore canneries using day-old fish scraps—now they're worth $28 per plate.
Salmon Cakes
Dive into the delightful world of homemade salmon cakes that pack a gourmet punch without the fuss! With just fresh salmon, zesty lemon, and a handful of herbs, you’ll whip up these crispy delights in no time. Perfect for a quick weeknight dinner or a fancy brunch, these cakes will have everyone asking for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 tablespoon corn starch (15 ml)
- 2 garlic cloves minced
- 1/4 teaspoon ground pepper (1.25 ml)
- 1 tablespoon lemon juice (15 ml)
- 1 tablespoon lemon zest (15 ml)
- 1 shallot minced
🥩Meat & Seafood(1)
- 1 pound fresh salmon (454 g)
🥛Dairy & Eggs(1)
- 2 large eggs
🫙Pantry Staples(2)
- 1 cup almond flour (125 g)
- Olive oil for cooking
🧂Spices & Seasonings(5)
- 1 teaspoon cumin (5 ml)
- 1/2 teaspoon dried dill (2.5 ml)
- 1 teaspoon paprika (5 ml)
- 1/2 teaspoon salt (2.5 ml)
- 1/4 teaspoon salt (1.25 ml)
🍯Sauces & Condiments(3)
- 2 teaspoons dijon mustard (10 ml)
- 1 teaspoon Dijon mustard (5 ml)
- 3 tablespoons mayonnaise (45 ml)
👨🍳 Instructions
- 1
In a bowl, combine the fresh salmon, eggs, minced shallot, minced garlic, lemon zest, Dijon mustard, paprika, cumin, almond flour, corn starch, and salt. Mix until well combined.
- 2
Form the mixture into patties and cook in olive oil over medium heat until golden brown on both sides.
- 3
For the dipping sauce, mix mayonnaise, lemon juice, Dijon mustard, dried dill, ground pepper, and salt in a separate bowl.
- 4
Serve the salmon cakes with the dipping sauce.
💡 Pro Tips
- ✓Chill formed salmon patties for 30 minutes before cooking to firm up proteins and prevent breaking apart during the flip.timing30 minutes
- ✓Cook salmon cakes at exactly 325°F oil temperature to achieve golden crust without overcooking the delicate fish proteins inside.technique325°F
- ✓Use 85% cooked salmon to 15% binding ingredients ratio to maintain structural integrity while preserving salmon's flaky texture.ingredient85:15 ratio
- ✓Pat salmon completely dry before mixing to remove excess moisture that would create soggy cakes and require excess binding agents.technique
- ✓Use a fish spatula or thin metal spatula to flip cakes only once after 3-4 minutes when bottom crust releases easily from pan.equipment3-4 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Salmon cakes were invented in 1920s Baltimore canneries using day-old fish scraps—now they're worth $28 per plate.
Salmon Cakes
Dive into the delightful world of homemade salmon cakes that pack a gourmet punch without the fuss! With just fresh salmon, zesty lemon, and a handful of herbs, you’ll whip up these crispy delights in no time. Perfect for a quick weeknight dinner or a fancy brunch, these cakes will have everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 tablespoon corn starch (15 ml)
- 2 garlic cloves minced
- 1/4 teaspoon ground pepper (1.25 ml)
- 1 tablespoon lemon juice (15 ml)
- 1 tablespoon lemon zest (15 ml)
- 1 shallot minced
🥩Meat & Seafood(1)
- 1 pound fresh salmon (454 g)
🥛Dairy & Eggs(1)
- 2 large eggs
🫙Pantry Staples(2)
- 1 cup almond flour (125 g)
- Olive oil for cooking
🧂Spices & Seasonings(5)
- 1 teaspoon cumin (5 ml)
- 1/2 teaspoon dried dill (2.5 ml)
- 1 teaspoon paprika (5 ml)
- 1/2 teaspoon salt (2.5 ml)
- 1/4 teaspoon salt (1.25 ml)
🍯Sauces & Condiments(3)
- 2 teaspoons dijon mustard (10 ml)
- 1 teaspoon Dijon mustard (5 ml)
- 3 tablespoons mayonnaise (45 ml)
👨🍳 Instructions
- 1
In a bowl, combine the fresh salmon, eggs, minced shallot, minced garlic, lemon zest, Dijon mustard, paprika, cumin, almond flour, corn starch, and salt. Mix until well combined.
- 2
Form the mixture into patties and cook in olive oil over medium heat until golden brown on both sides.
- 3
For the dipping sauce, mix mayonnaise, lemon juice, Dijon mustard, dried dill, ground pepper, and salt in a separate bowl.
- 4
Serve the salmon cakes with the dipping sauce.
💡 Pro Tips
- ✓Chill formed salmon patties for 30 minutes before cooking to firm up proteins and prevent breaking apart during the flip.timing30 minutes
- ✓Cook salmon cakes at exactly 325°F oil temperature to achieve golden crust without overcooking the delicate fish proteins inside.technique325°F
- ✓Use 85% cooked salmon to 15% binding ingredients ratio to maintain structural integrity while preserving salmon's flaky texture.ingredient85:15 ratio
- ✓Pat salmon completely dry before mixing to remove excess moisture that would create soggy cakes and require excess binding agents.technique
- ✓Use a fish spatula or thin metal spatula to flip cakes only once after 3-4 minutes when bottom crust releases easily from pan.equipment3-4 minutes