Name: Salmon Cakes
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb salmon fillet; 0.75 cup panko breadcrumbs; 1 large egg; 0.25 medium yellow onion; 2 tbsp fresh dill; 1 whole lemon; 1 tbsp dijon mustard; 0.5 tsp salt; 0.25 tsp black pepper; 3 tbsp neutral oil

← Recipes · Weeknight · Salmon Cakes

385 cal38g protein12g carbs19g fat520mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch25 min activeShortcut20 min active

Everyday 25nothing beyond the everyday cabinet

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Salmon Cakes

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Weeknight25 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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salmon filletskin removed, any small bones picked out1.5 lb

panko breadcrumbs0.75 cups

egg1 large

yellow onionfinely diced0.25 medium

fresh dillfinely chopped2 tbsp

lemon1 whole

dijon mustard1 tbsp

salt0.5 tsp

black pepper0.25 tsp

neutral oil3 tbsp

Cook it to

Salmon145°F / 63°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Place salmon fillet on a cutting board and flake it into bite-sized pieces with a fork, removing any remaining pin bones as you go.

2In a mixing bowl, combine the flaked salmon, panko, egg, diced onion, dill, dijon mustard, salt, and black pepper. Fold gently until just combined—don't overmix or the cakes will be dense.

3Divide the mixture into 8 equal portions and gently shape each into a flat patty about 0.75 inches thick. If the mixture feels too wet, add another tablespoon of panko.

4Heat oil in a skillet over medium-high heat until it shimmers. Working in batches, carefully place cakes in the pan and cook for 3–4 minutes on the first side until golden and crispy.

5Flip and cook for another 3–4 minutes on the second side until cooked through and golden brown.

6Transfer to a paper-towel-lined plate. Cut the lemon into wedges and serve with the cakes.