Description
These salmon cakes are golden on the outside and tender on the inside, made with fresh oven roasted salmon, sautéed vegetables, and Japanese style panko for the perfect balance of flavor and texture. This recipe delivers a dependable result with a crisp finish, rich savory notes, and a clean salmon taste that works beautifully for everyday meals or make ahead planning.
Ingredients
Fresh salmon fillet with skin on
Garlic salt
Freshly ground black pepper
Extra virgin olive oil
Finely diced onion
Finely diced red bell pepper
Unsalted butter
Japanese style panko bread crumbs such as Kikkoman Panko Bread Crumbs, Ian’s Original Panko Bread Crumbs, or 4C Japanese Style Panko
Large eggs lightly beaten
Full fat mayonnaise
Crystal Worcestershire Sauce
Fresh parsley finely minced
Instructions
1. Preheat the oven to four hundred twenty five degrees Fahrenheit and line a rimmed baking sheet with parchment paper or a silicone baking mat
2. Place the salmon skin side down on the prepared pan brush lightly with olive oil and season evenly with garlic salt and black pepper
3. Bake uncovered until the salmon is just cooked through and flakes easily then remove from the oven cover loosely with foil and allow it to rest
4. Discard the skin flake the salmon with forks remove any small bones and allow it to cool to room temperature
5. Heat a skillet over medium heat add olive oil and butter then sauté the diced onion and red bell pepper until softened and lightly golden
6. Transfer the cooked vegetables off the heat and allow them to cool slightly
7. In a large bowl gently combine the flaked salmon sautéed vegetables panko bread crumbs beaten eggs mayonnaise Worcestershire sauce additional garlic salt black pepper and fresh parsley
8. Mix just until combined being careful not to overwork the mixture
9. Portion the mixture and shape into evenly sized patties pressing gently to form a uniform thickness
10. Heat a large pan over medium heat with olive oil and butter until the butter begins to sizzle
11. Cook the salmon cakes in batches turning once until golden brown on both sides and heated through
12. Transfer the cooked cakes to a paper towel lined plate and repeat with the remaining patties.
Notes
For best results use fresh salmon rather than canned to achieve a flaky tender texture
Allowing the salmon and vegetables to cool before mixing helps keep the cakes light and prevents the eggs from tightening too early
Panko bread crumbs provide structure without heaviness and help the cakes hold together while staying moist
Cook over steady medium heat to ensure even browning without burning
Shaped patties can be refrigerated ahead of time which helps them hold their shape during cooking
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking and Pan Searing
- Cuisine: American