Fresh Salmon Cakes
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The best and most flavorful salmon cakes are made using fresh steamed salmon fillets. No canned salmon used for this recipe!
Salmon cakes, salmon patties, salmon croquettes or mini salmon cakes have one thing in common and that is that they are all made with salmon. Some salmon cake recipes call for canned salmon but this recipe is focused on boneless and skinless fresh salmon fillets. The fillets are first steamed and then combined with other ingredients which include red bell pepper, yellow onion, a celery rib, bread crumbs, mayo, Dijon mustard, salt, freshly ground pepper, eggs and lemon juice. Then served with a side of spicy aioli sauce that is made with mayo, Jett’s own homemade Cajun spice and a splash of lemon juice.
What is the best type of salmon for making salmon cakes?
To make the best and the most flavorful salmon cakes use fresh high quality ingredients. What makes this recipe so good is that it calls for one-pound of boneless and skinless fresh Atlantic salmon, never frozen. Although canned salmon could be used, but for a true salmon cake, it is highly recommended to use fresh salmon fillets. Salmon fillets are favored over salmon steaks as the fillets are much more flakier.
Fresh Salmon Cakes with A Spicy Aioli Recipe
This recipe will make about fifteen two-ounce mini salmon cakes or seven four-ounce cakes.
Ingredients
- 1 pound fresh boneless salmon fillets (skinless or remove skin)
- 1/2 red bell pepper diced
- 1 small yellow onion diced
- 1 celery rib diced
- 1 cup bread crumbs
- 2 Tablespoons mayonnaise (I use Hellman’s)
- 1 Tablespoon Dijon mustard
- 1 Teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 large eggs
- 1/2 lemon juiced
- 1/2 cup mayonnaise – for the aioli
- 2 teaspoon of Jett’s Cajun Spice (recipe noted above) – 1 teaspoon for the cakes and 1 teaspoon for the aioli
- 3 Tablespoons olive oil or vegetable oil for frying cakes
Instructions
Steam Salmon
Place about two inches of water in a steamer pot with steamer grid. Place fresh salmon fillets on grid, cover with lid, bring water to a boil and steam salmon until internal temperature reaches at least 130 degrees Fahrenheit. You can find Jett’s favorite kitchen thermometer here.
Prepare Salmon Cakes
Transfer steamed salmon fillets to a large bowl and flake with a fork. To bowl add diced red bell pepper, diced onion, diced celery, bread crumbs, Dijon mustard, salt, fresh ground pepper, eggs, mayonnaise, 1 teaspoon Cajun spice, and lemon juice. Stir all ingredients together until completely combined. Form ingredients into balls and then slightly press down to make cakes. For best results use a kitchen scale to make all salmon cakes even and uniform in size. Tip: Two-ounce patties will make at least fifteen mini salmon cakes whereas four-ounce patties will make about seven salmon cakes.
Fry Salmon Cakes
Place oil in a deep skillet, turn heat to medium and allow oil to get hot. Carefully add salmon cakes to hot oil and fry about 3-4 minutes or until salmon cakes turn brown on the bottom. Flip cakes over with a spatula and brown the other side. Carefully remove cooked cakes and transfer to a plate lined with paper towels to absorb any excess oil. Continue frying remainder of salmon cakes as noted above.
Prepare Aioli Sauce
Place mayonnaise and 1 teaspoon Jett’s homemade Cajun spice in a small bowl and stir until completely combined. Stir in a dash of lemon juice and transfer to a serving bowl.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING SALMON CAKES FROM FRESH SALMON FILLETS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Fresh Salmon Cakes
This recipe for salmon cakes calls for fresh steamed salmon fillets, not canned salmon, making them all that more flavorful.
Ingredients
- 1 pound fresh boneless salmon fillets (skinless or remove skin)
- 1/2 red bell pepper diced
- 1 small yellow onion diced
- 1 celery rib diced
- 1 cup bread crumbs
- 2 Tablespoons mayonnaise (I use Hellman's)
- 1 Tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 large eggs
- 1/2 lemon juiced
- 1/2 cup mayonnaise for the aioli
- 1 teaspoon Jett's homemade Cajun spice (see photo inset below for recipe) 1 teaspoon for the cakes and 1 teaspoon for the aioli
- 3 Tablespoons olive oil or vegetable oil for frying cakes
Instructions
-
Steam Salmon
Place about two inches of water in a steamer pot with steamer grid. Place fresh salmon fillets on grid, cover with lid, bring water to a boil and steam salmon until internal temperature reaches at least 130 degrees Fahrenheit. You can find Jett’s favorite kitchen thermometer here.
-
Prepare Salmon Cakes
Transfer steamed salmon fillets to a large bowl and flake with a fork. To bowl add diced red bell pepper, diced onion, diced celery, bread crumbs, Dijon mustard, salt, fresh ground pepper, eggs, mayonnaise, 1 teaspoon Cajun spice, and lemon juice. Stir all ingredients together until completely combined. Form ingredients into balls and then slightly press down to make cakes. For best results use a kitchen scale to make all salmon cakes even and uniform in size. Tip: Two-ounce patties will make at least fifteen mini salmon cakes whereas four-ounce patties will make about seven salmon cakes.
-
Fry Salmon Cakes
Place oil in a deep skillet, turn heat to medium and allow oil to get hot. Carefully add salmon cakes to hot oil and fry about 3-4 minutes or until salmon cakes turn brown on the bottom. Flip cakes over with a spatula and brown the other side. Carefully remove cooked cakes and transfer to a plate lined with paper towels to absorb any excess oil. Continue frying remainder of salmon cakes as noted above.
-
Prepare Aioli Sauce
Place mayonnaise and 1 teaspoon Jett’s homemade Cajun spice in a small bowl and stir until completely combined. Stir in a dash of lemon juice and transfer to a serving bowl.
