These Spicy Herb-Infused Salmon Cakes are a delightful twist on a classic, bringing together a medley of fresh herbs and a hint of spice. Perfect for a weeknight dinner or a special brunch, these cakes are both easy to make and packed with flavor.
Salmon: Using canned salmon makes this recipe quick and budget-friendly, while still providing all the health benefits of fresh salmon.
Breadcrumbs: These help bind the cakes, giving them structure and a light, crispy texture.
Mayonnaise: Adds moisture and richness to the patties, ensuring they stay tender inside.
Egg: Acts as a binder to hold everything together.
Dijon mustard: Offers a subtle tangy depth that complements the salmon beautifully.
Green onions: Provide a mild onion flavor and a bit of freshness.
Parsley & Cilantro: These herbs bring a burst of fresh, vibrant flavor that pairs well with fish.
Paprika & Cayenne Pepper: Add a warm, spicy kick that elevates the taste without overpowering the dish.
Salt & Black Pepper: Essential for seasoning, bringing out the natural flavors of all the ingredients.
Olive oil: Used for frying, it helps achieve a lovely golden brown crust on the cakes.
These salmon cakes are fantastic with a squeeze of fresh lemon juice and a dollop of tartar sauce or aioli. For a complete meal, pair them with a crisp green salad or roasted vegetables. They also work beautifully in a sandwich with lettuce and tomato.
Start by grabbing a large mixing bowl. Drain your canned salmon thoroughly and add it to the bowl along with breadcrumbs, mayonnaise, a large egg, and Dijon mustard. Use a fork to break up the salmon and mix until everything is well combined.
Next, toss in the chopped green onions, parsley, cilantro, paprika, cayenne pepper, salt, and black pepper. Stir until the herbs and spices are evenly distributed throughout the mixture.
Once your mixture is ready, take a small handful and shape it into a patty about 2 inches in diameter. Continue this process until you've formed all your salmon cakes.
Heat some olive oil in a non-stick skillet over medium heat. Once the oil is hot, carefully place a few salmon cakes into the skillet. Fry them for about 3-4 minutes on each side, or until they're golden brown and cooked through. You might need to do this in batches, so don't overcrowd the pan.
Once cooked, transfer the salmon cakes to a paper towel-lined plate to drain any excess oil. Serve them immediately while they're still warm and crispy.
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