Salmon Cakes Easy Recipe

Salmon Cakes – Easy Recipe

Pan-fried salmon cakes that are moist and tender inside with a crisp, golden crust.

Yield: 4–6 servings • Prep: 15 min • Cook: 15 min • Total: 30 min

Ingredients

900 g salmon fillet, skinless, boneless, minced (ground); 1 large onion (≈150 g) or 2 small, finely minced; 7–10 garlic cloves, finely minced; 1 large egg (≈55 g); 75 g panko breadcrumbs, plus extra for coating; 15 g fine salt; freshly ground black pepper, to taste; 1 tsp Italian seasoning (optional); avocado oil, for frying.

Method

1. Mince salmon, onion, and garlic using a meat grinder or food processor; transfer to a bowl.

2. Add egg, salt, pepper, and 75 g panko; mix to combine.

3. Portion into patties (ice-cream scoop helps) and roll in extra panko (mix in Italian seasoning if using).

4. Heat a thin layer of avocado oil in a large skillet over medium heat; fry about 7 minutes per side until golden and cooked through.

5. Serve hot with salad, vegetables, or over pasta.

Optional Variation – Tomato Sauce

1. Transfer fried patties to a saucepan.

2. Caramelise 1 sliced onion in a little oil; add 400 ml tomato or spaghetti sauce, fresh herbs, a pinch of salt, and a bay leaf.

3. Pour over patties; add water to just cover.

4. Bring to the boil, then simmer gently 5–10 minutes.

5. Serve hot, especially good over pasta.