- Calories
- 290
- Protein
- 28g
- Fiber
- 1g
- Sat. fat
- 3g
- Sodium
- 500mg
- Added sugar
- 1g
What this recipe does for you.
Salmon cakes that are crisp outside and tender inside instead of dry and crumbling: salmon bound with Dijon, egg, chives and minimal breadcrumb, pan-seared golden. 28g protein. Works with tinned or fresh salmon.
Why this works
Every recipe on this site ships with an explanation of the technique decisions, why sear then braise, why the acid goes in at the end, why the fat renders before the aromatics. The method below is those decisions, in order.
Ingredients
Serves 4- 1 lbcooked salmon · or two 7.5 oz tins, drained and flaked
- 1egg
- 1 tbspDijon mustard
- 1/3 cupbreadcrumbs · or almond flour for gluten-free
- 2 tbspchives · chopped
- 1lemon · zested, plus wedges to serve
- 2spring onions · finely sliced
- 1/4 tspblack pepper
- 1/4 tspkosher salt · to taste
- 2 tbspavocado oil · for frying
Method
Use just enough binder to hold, no more
One egg, a spoon of Dijon and a modest third of a cup of breadcrumbs is enough to hold the cakes without turning them into stodge. Too much filler and they taste of bread, not salmon. The salmon should be the majority of what you bite into.
Keep some texture in the salmon
Flake the salmon rather than mashing it to paste. Leaving some larger flakes gives the cakes a pleasant chunky texture and stops them being dense. A mash of uniform mush cooks up gummy.
Dijon, lemon zest and chives carry the flavour
Salmon cakes need brightness or they taste flat. Dijon adds a savoury tang, lemon zest lifts, and chives bring a fresh onion note. Season assertively, the mix should taste good before it hits the pan.
Chill the cakes before frying
Form the cakes and rest them in the fridge for ten minutes. Cold cakes hold their shape in the pan and are far less likely to fall apart when you flip them. This short chill is worth the wait.
Sear in a thin film of oil, flip once
Medium-high heat, a couple of spoons of oil, three to four minutes a side until deep golden. Flip only once, and gently, with a thin spatula. Flipping early or often is how salmon cakes break. Let the crust set before you turn them.
Serve with something acidic
A squeeze of lemon, a dollop of yogurt-dill sauce, or a simple green salad cuts the richness. Salmon is oily and the cakes are savoury, so the plate wants an acidic, fresh counterpoint.
Variations
Substitutions and adaptations land with the photography shoot. The method holds across most reasonable swaps.
Storage
Refrigerator: 3 to 4 days, sealed. Freezer: up to 3 months. Reheat covered to retain moisture.
Frequently asked
- Tinned or fresh salmon, which is better?
- Both work. Tinned salmon is convenient, affordable and already cooked, making these a genuine pantry dinner. Fresh cooked or leftover roast salmon gives a slightly cleaner flavour and firmer flake. Whichever you use, drain it well and keep some texture rather than mashing it smooth.
- Why do my salmon cakes fall apart?
- Usually too little binder, skipping the chill, or flipping too soon and too often. Use an egg and a modest amount of breadcrumb, chill the formed cakes for ten minutes, let a crust form before turning, and flip only once with a thin spatula.
- How do I make them gluten-free?
- Swap the breadcrumbs for almond flour or gluten-free breadcrumbs. The egg and Dijon still bind well, so the cakes hold together the same way. Serve with a naturally gluten-free lemon-yogurt sauce.
- Can I bake them instead of frying?
- Yes. Bake at 220C for about eighteen to twenty minutes, flipping halfway, until golden. Brush them with a little oil first so they colour. Baked cakes are slightly less crisp than pan-fried but need no attention.
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