Salmon Cakes
This easy recipe guides you through creating flavorful salmon cakes, enriched with crispy bacon, tangy Dijon, and lemon zest. Canned salmon and fluffed potato form the base, bound with mayonnaise and egg, then coated in a Parmesan breadcrumb mixture. Pan-fried until golden, these savory cakes make a delightful appetizer or light meal, perfect for any occasion.
Equipment
- 1 Small Sauté Pan
- 1 Large Saute Pan
- 1 Mixing Bowl
- 1 Shallow dish (for breading)
- 1 Spatula or Tongs (for flipping)
Ingredients
Main
- 2 strips bacon cooked until crispy, crumbled, bacon fat reserved
- 1/4 cup chopped onion
- 1 egg
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sugar
- 1/2 lemon zested
- 1 14-ounce can wild salmon, checked for large bones
- 1 baked or boiled russet potato peeled, and fluffed with a fork
- 1/4 cup bread crumbs
- 2 tablespoons grated Parmesan
- Freshly ground black pepper
- 1/2 cup vegetable oil
Instructions
- Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
- Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.
Notes
Ensure canned salmon is thoroughly drained and any large bones or skin are removed for a smoother texture. When mixing, be gentle to avoid overworking the salmon and potato, which can lead to tough cakes. The fluffed russet potato provides a light binder; avoid mashing it completely to retain some texture. Cooking in batches is crucial to prevent overcrowding the pan, allowing the cakes to achieve a beautiful golden-brown crust rather than steaming. For an enhanced flavor profile, consider adding a tablespoon of fresh chopped dill or parsley to the mixture. Serve hot with an extra squeeze of fresh lemon or a side of lemon-dill aioli to complement the richness of the salmon and bacon.