These salmon cakes are crispy on the outside and tender inside, filled with flaky salmon and savory flavors. They’re quick to make and perfect as a starter or light meal. Pair them with tartar sauce or a fresh salad for a delicious dish everyone will love!
Ingredients Needed:
- 1 lb fresh salmon filet
- Garlic salt (e.g., Lawry’s)
- Black pepper
- Olive oil
- 1 medium onion (1 cup), finely diced
- 1/2 red bell pepper, diced
- 3 tbsp unsalted butter, divided
- 1 cup Panko bread crumbs
- 2 large eggs, lightly beaten
- 3 tbsp mayo
- 1 tsp Worcestershire sauce
- 1/4 cup fresh parsley, minced
How To Make Salmon Cakes Recipe?
- Bake the Salmon: Preheat your oven to 425˚F and line a baking sheet with parchment paper. Place the salmon skin-side down, brush with olive oil, and season with garlic salt and black pepper. Bake for 10–15 minutes or until just cooked. Let it rest for 10 minutes, then flake the salmon, discard the skin and bones, and cool to room temperature.
- Sauté the Veggies: Heat 1 tbsp olive oil and 1 tbsp butter in a pan over medium heat. Cook the diced onion and bell pepper for 7–9 minutes until softened and golden. Remove from heat and set aside.
- Mix the Patties: In a large bowl, combine the flaked salmon, sautéed veggies, bread crumbs, beaten eggs, mayo, Worcestershire sauce, garlic salt, black pepper, and parsley. Mix everything well. Shape the mixture into 13–14 patties, about 1/3 to 1/2 inch thick.
- Cook the Salmon Cakes: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Cook half the patties for 3 1/2–4 minutes on each side until golden brown and heated through. Repeat with the rest of the patties, adding more oil and butter as needed.
Recipe Tips:
- Choose Fresh Salmon for the Best Flavor: Fresh salmon makes the patties taste better, but you can use canned salmon if that’s what you have. Just make sure to drain it well and remove any skin or bones.
- Cool Ingredients Before Mixing: Let the cooked salmon and sautéed veggies cool to room temperature before mixing them. This helps the patties hold their shape better when frying.
- Don’t Skip the Mayo: Mayo adds moisture to the mixture, keeping the salmon cakes tender. If the mixture feels too dry, add an extra tablespoon of mayo to prevent the patties from falling apart.
- Use a Gentle Hand When Forming Patties: Don’t press the patties too hard when shaping them. A light touch helps keep them tender and prevents them from becoming dense.
- Control the Heat While Frying: Cook the salmon cakes over medium heat and adjust if needed. If the heat is too high, the outside will brown too quickly while the inside stays undercooked.
How To Store & Reheat Leftovers?
- Refrigerate: Let the salmon cakes cool completely to room temperature. Place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: Once cooled, place the salmon cakes on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months.
- Reheat: Heat a skillet over medium heat with a little oil. Cook the salmon cakes for 2–3 minutes on each side until crispy and warmed through.
Nutrition Facts:
- Calories: 157 kcal
- Total Fat: 11g
- Saturated Fat: 3g
- Cholesterol: 68mg
- Sodium: 280mg
- Potassium: 180mg
- Total Carbohydrate: 5g
- Dietary Fiber: 0.5g
- Sugars: 1g
- Protein: 9g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Teriyaki Salmon And Soba Noodles Recipe
- Gordon Ramsay Pan Fried Salmon Recipe
- Gordon Ramsay Scrambled Eggs Salmon Recipe
Gordon Ramsay Salmon Cakes Recipe
Description
These salmon cakes are crispy on the outside and tender inside, filled with flaky salmon and savory flavors. They’re quick to make and perfect as a starter or light meal. Pair them with tartar sauce or a fresh salad for a delicious dish everyone will love!
Ingredients
Instructions
- Bake the Salmon: Preheat your oven to 425˚F and line a baking sheet with parchment paper. Place the salmon skin-side down, brush with olive oil, and season with garlic salt and black pepper. Bake for 10–15 minutes or until just cooked. Let it rest for 10 minutes, then flake the salmon, discard the skin and bones, and cool to room temperature.
- Sauté the Veggies: Heat 1 tbsp olive oil and 1 tbsp butter in a pan over medium heat. Cook the diced onion and bell pepper for 7–9 minutes until softened and golden. Remove from heat and set aside.
- Mix the Patties: In a large bowl, combine the flaked salmon, sautéed veggies, bread crumbs, beaten eggs, mayo, Worcestershire sauce, garlic salt, black pepper, and parsley. Mix everything well. Shape the mixture into 13–14 patties, about 1/3 to 1/2 inch thick.
- Cook the Salmon Cakes: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Cook half the patties for 3 1/2–4 minutes on each side until golden brown and heated through. Repeat with the rest of the patties, adding more oil and butter as needed.
Notes
- Choose Fresh Salmon for the Best Flavor: Fresh salmon makes the patties taste better, but you can use canned salmon if that’s what you have. Just make sure to drain it well and remove any skin or bones.
- Cool Ingredients Before Mixing: Let the cooked salmon and sautéed veggies cool to room temperature before mixing them. This helps the patties hold their shape better when frying.
- Don’t Skip the Mayo: Mayo adds moisture to the mixture, keeping the salmon cakes tender. If the mixture feels too dry, add an extra tablespoon of mayo to prevent the patties from falling apart.
- Use a Gentle Hand When Forming Patties: Don’t press the patties too hard when shaping them. A light touch helps keep them tender and prevents them from becoming dense.
- Control the Heat While Frying: Cook the salmon cakes over medium heat and adjust if needed. If the heat is too high, the outside will brown too quickly while the inside stays undercooked.
Gordon Ramsay Salmon Cakes Recipe