Salmon Fish Cakes
Total time: 
Serves: 12
  • 1 lb fresh salmon filet, cooked
  • Garlic Salt (I used Lawry’s Seasoning Salt)
  • Black Pepper
  • Olive Oil
  • ⅛ cup dried minced onion
  • ¼ cup warm water
  • 2 Tbsp chopped fresh chives (2 tsp if using dried chives)
  • 1 cup Panko bread crumbs
  • 2 large eggs, lightly beaten
  • 1 Tbsp mayonnaise
  • 1 tsp Worcestershire sauce
  • Generous pinch of chili flakes
  • 1 tsp seasoning salt
  • ¼ tsp ground pepper
  • 2 Tbsp each olive oil and butter, for frying
  • Red pepper jelly, for serving
  • ¼ cup minced fresh parsley
  • 3 Tbsp unsalted butter, divided
  1. Season salmon with garlic salt and pepper. Pan fry in a bit of olive oil, or bake for 10-15 minutes, depending on thickness of fish, until fish flakes easily with a fork - don't overcook! Let cool for 10 minutes before proceeding.
  2. Meanwhile, combine minced onion with water to rehydrate onion.
  3. Transfer salmon to a medium bowl and break it apart gently with a fork, removing any bones. Add rehydrated onion, chives, bread crumbs, eggs, mayo, Worcestershire sauce, chili flakes, salt and pepper. Stir until evenly combined. (Mixture can be refrigerated at this point for up to a day.)
  4. Form salmon mixture into about 12 patties about 3-4" in diameter and ½" thick.
  5. Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat. Once sizzling, add half of the salmon cakes and sauté for 3½ - 4 minutes per side or until golden brown and cooked through.
  6. Remove to a paper-towel lined plate, add remaining 1 Tbsp oil and 1 Tbsp butter and repeat with remaining salmon cakes.
  7. Serve on a dollop of red pepper jelly, or leave the pepper jelly on the side for dipping.
Leftover salmon also works well for these salmon cakes!

If mixture is too dry and patties seem crumbly, add another Tbsp of mayo. If it feels too wet and isn't holding together well, add extra bread crumbs, 2 Tbsp at a time.

To make salmon burgers, form mixture into 8 larger patties and cook for an extra minute per side.
Recipe by Hidden Ponies at