Spicy Salmon Cakes Recipe

Spicy Salmon Cakes Recipe


  • Vegetable oil, for frying
  • 1 (14.75-ounce) can boneless pink salmon, drained
  • 1 cup panko or dry bread crumbs
  • 2 eggs, lightly beaten
  • 3 tablespoons chopped fresh parsley leaves
  • 3 tablespoons chopped red onion
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1/3 cup cornmeal
Tartar Sauce
  • 1/2 cup mayonaise
  • 1 Tbsp diced relish
  • 1 tbsp lemon juice (optional)
  • 1/4 cup chopped onion 
  1. Heat 1/4-inch of oil in a large skillet over medium-high heat.
  2. Put the salmon in a medium bowl and break it up with a fork. Add the panko, eggs, parsley, onion, cayenne and salt. Season with black pepper, to taste, and mix well. Form the mixture into 12 cakes and coat them with the cornmeal
  3. Carefully put the cakes in the oil, 5 or 6 at a time, and cook until golden brown; about 3 to 4 minutes per side. Transfer to a paper-towel lined plate to drain. Arrange them on a serving platter and serve immediately with tartar sauce.

Tartar Sauce
  1. Mix everything together first, and then add the lemon juice. Refrigerate until needed or use immediately.

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