Dive into a delicious and easy-to-prepare meal with these Salmon Cakes for Two, perfect for a cozy dinner. These cakes combine fresh herbs, zesty lemon, and a touch of heat from cayenne pepper, creating a dish that’s as tasty as it is straightforward.
Why You’ll Love This Recipe
You’ll adore these Salmon Cakes for their crisp exterior and moist, flavorful interior, offering a delightful blend of textures and flavors that elevate a simple meal into something special.
Ingredients
- Panko Breadcrumbs: Provides a crispy coating
- Fresh Parsley: Adds a fresh herbal flavor
- Lite Mayonnaise and Lemon Juice: Creates a creamy, tangy binder
- Shallot and Dijon Mustard: Enhance the cakes with sharp, deep flavors
- Cayenne Pepper: Gives a subtle heat
- Salmon: Rich in omega-3 fatty acids, forming the base of the cakes
- Chipotle Panko Breadcrumbs: For an extra smoky crust
- Vegetable Oil: Used for frying to achieve a golden crisp texture
How to Make Salmon Cakes
- Combine Ingredients: Mix panko, parsley, mayo, lemon juice, shallot, Dijon, salt, pepper, and cayenne in a medium bowl.
- Prepare Salmon: Pulse the salmon in a food processor until coarsely ground, then gently fold into the panko mixture.
- Form Cakes: Shape the mixture into four cakes and coat each with chipotle panko.
- Chill: Refrigerate the cakes for at least 2 hours to firm up.
- Cook: Fry in hot oil until each side is golden brown, about 2-3 minutes per side.
Recipe Tips
- Chilling Time: Refrigerating the cakes before frying helps them maintain their shape and makes them easier to handle in the pan.
- Oil Temperature: Ensure the oil is sufficiently hot before adding the cakes to prevent them from absorbing too much oil and becoming greasy.
How to Serve
These salmon cakes are versatile and can be served on a bed of mixed greens with a drizzle of aioli or alongside a tangy coleslaw, parmesan risotto or this creamy Instant Pot Risotto Carbonara for a refreshing meal.
How to Store
Store leftover salmon cakes in an airtight container in the refrigerator for up to two days. Reheat in a pan over medium heat to preserve their crispness.
Reheating Instructions
Reheat the salmon cakes gently in a covered skillet over medium heat to keep them moist and delicious. Avoid using high heat to prevent the cakes from drying out.
Salmon Cakes
AmericanIngredients
Salmon Cakes for Two
- 2 tbs plain panko
- 1 tbs minced fresh parsley
- 1 tbs lite mayo
- 2 tsp lemon juice
- 1 small shallot - minced
- 1/2 tsp Dijon mustard
- salt and pepper
- pinch of cayenne
- 10 oz skinless salmon - cut into 1″ pieces
- 1/2 cup chipotle panko
- 1/3 cup vegetabe oil
Instructions
- Combine the 2 tbs panko, parsley, mayo, lemon juice, shallot, Dijon, salt, pepper, and cayenne in a medium bowl. Set aside.
- Pulse the salmon in a food processor until it is about 1/4″ pieces (2 – 5 pulses).
- Spoon the salmon into the panko mixture and toss gently to combine.
- Form the salmon into 4 small cakes.
- Pour the chipotle panko into a shallow dish.
- Press each cake into the chipotle panko covering evenly on all sides.
- Place cakes on a plate, cover, and refrigerate for at least 2 hours.
- Heat vegetable oil in a 10″ skillet over medium high heat.
- Cook salmon cakes in oil for 2 minutes or until golden on the bottom, before flipping and cooking 3 minutes longer, or until golden.
- Set on a paper towel lined plate to drain.
- After a few minutes to cool, serve the salmon cakes on your platter with your favorite sites.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
⭐ Tried this recipe? Rate it ⭐
Help out the next person and give it a star rating below!
Try out this Curry Salmon recipe! It is amazing!
I don’t have any plans for Valentine’s Day either. Hubby’s just getting over the flu so a bowl of chicken noodle soup may be as romantic as I get. Well, that and a kiss on the check (not gonna kiss puke-breath lips). There’s some married bliss for you, huh.
I’m embracing your slow cooker love fully and think the risotto looks amazing. Creamy, rich and fantastically delicious.
We’re staying in and having fondue and watching Bones on Netflix. A nice lazy night!
I really like the idea of making risotto in the slow cooker. I must try this!
Ha, that’s a more ambitious Valentine’s meal than I have planned, certainly! Looks totally yummy too :).
Nommy Salmon cakes!
anything in the slow cooker rocks in my book.
This is a lovely meal, and totally could be an awesome VDay dinner! Sadly my bf does not like fish :\
The salmon cakes only make a small portion – I say make em for yourself!
I’ve never heard of making risotto in the slow cooker. Sounds fantastic!
I think it may be my go to for risotto from now on! It was so simple.
I made my first pot roast the other day in the slow cooker and it was yummy. I love my shredded chicken tacos too!
Oh my goodness!! This looks like a meal to die for, love risotto.
ooo that Parmesan Risotto has me wanting to run to the store right now to get everything I need for this dish! Ps. Beer and Pizza isn’t so bad… haha… we spent the first night of our honeymoon snowed in at a pizza place in the mountains, eating pizza, drinking beer and watching the Super Bowl LOL
I won’t lie, that sounds kind of dreamy 🙂