Crispy Salmon Cakes

Name: Crispy Salmon Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.25 tsp Black Pepper; 1 tbsp Butter; 0.25 cup Celery; 1 whole Cooking Spray; 1 tbsp Dijon Mustard; 1 whole Eggs; 3 tbsp Fresh Parsley; 2 tsp Lemon Juice; 0.25 cup Mayonnaise; 1.67 cups Panko; 0.25 cup Red Bell Pepper; 0.33 cup Red Onion; 2 cups Salmon; 0.5 tsp Salt; 0.5 tsp Seafood Seasoning; 3 tbsp Vegetable Oil; 1 tsp Worcestershire Sauce

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 American High-Protein 💪Sugar-Free Comfort-Food Pescatarian 🐟

Crispy Salmon Cakes deliver a golden crust with a tender, flaky center, lifted by citrusy lemon and a gentle warmth from Old Bay. Finely sautéed onion, bell pepper, and celery add aroma and sweetness, while panko keeps each bite light. Serve as a weeknight dinner with a simple salad, or make mini patties for a casual appetizer spread.

Prep20 mins
Cook20 mins
Serves6
DifficultyMedium

1

Preheat the oven to 375 degrees F (190 degrees C). Place a wire rack inside a rimmed baking sheet and coat it with cooking spray.
2

Melt butter in a small skillet over medium-high heat. Add the onion, bell pepper, and celery, and cook, stirring frequently, until softened, about 4 minutes. Remove from the heat, let cool slightly, and transfer to a bowl.
3

Add the parsley, Dijon mustard, mayonnaise, Worcestershire, Old Bay, egg, lemon juice, salt, and pepper, and mix until well combined. Stir in 2/3 cup bread crumbs until moistened. Gently fold in the salmon and mix just until combined.
4

Place the remaining breadcrumbs in a shallow dish. Shape the salmon mixture into 6 balls. Roll each ball in the breadcrumbs to coat completely; gently press the balls into patties.
5

Heat oil in a large skillet over medium-high heat. Add half of the patties to the skillet and cook, turning once, until browned, about 3 minutes per side. Transfer the patties to the prepared wire rack. Repeat with the remaining patties.
6

Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted near the center should register 145 degrees F (63 degrees C).