Before you cook
Background Recipe story & origin
Salmon cakes emerged from American pantry cooking traditions, using canned salmon as an economical protein source. Similar to crab cakes in technique but more affordable, salmon cakes became a staple in home kitchens throughout the 20th century. The combination of salmon, egg, breadcrumbs, and seasonings creates a satisfying cake that pan-fries to golden perfection. Fresh dill and lemon are natural pairings with salmon, cutting through the richness with herbal brightness.
Before you start Equipment you'll need
- large skillet — Provides high heat for frying sandwiches and creating crispy golden crusts on both sides
Safety Safety & allergen notes
- Remove skin and large bones from canned salmon.
- Do not flip too early; let crust form.
- Internal temperature should reach 165F.
Non-negotiables Rules for success
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Pick through salmon.
Remove skin and large bones; small bones are fine
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Do not overmix.
Overmixing makes dense, tough cakes
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Let crust form.
Wait 3 minutes before flipping; crust prevents falling apart
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Use panko.
Panko keeps cakes light; regular breadcrumbs are too dense
Prep Get set first
About 10 min of prep
- Drain salmon and pick through
- Mix binding ingredients
- Shape cakes
- Heat oil in skillet
- Make quick sauce
Salmon cakes are pantry cooking - canned salmon transforms into something delicious. Fresh salmon works too.
Ingredients
Instructions
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Make the salmon mixture
Drain salmon and place in bowl. Remove skin and large bones. Flake with fork. Add panko, mayonnaise, egg, dill, green onion, lemon zest, mustard, salt, and pepper. Mix gently. Form into 8 patties about 0.75 inch thick.
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Pan-fry and serve
Heat oil in skillet over medium heat (325-350°F surface). Cook cakes 3 to 4 minutes per side until golden and cooked through. Drain on a wire rack. Serve with lemon wedges.
Chef's notes
Canned salmon is traditional American pantry cooking.
Fresh salmon can substitute; use cooked and flaked.
These are similar to crab cakes but more economical.
Dill is the classic herb for salmon.