Ingredients:

  • 1 lb fresh salmon, cooked and flaked (or 12 oz canned salmon, drained)
  • 1 large egg, lightly beaten
  • 2 tbsp Greek yogurt or mayonnaise
  • 1 tbsp Dijon mustard
  • 1/4 cup fresh parsley, finely chopped
  • 2 green onions, minced
  • 1 tsp lemon zest
  • 1/2 tsp Old Bay seasoning
  • 1/2 cup Panko breadcrumbs (for interior)
  • 1/2 cup Panko breadcrumbs (for exterior coating)
  • 2 tbsp avocado oil or grapeseed oil

Instructions:

  1. Gently flake your cooked or canned salmon into a large bowl. If using canned, ensure you've squeezed out every drop of liquid. You should smell a clean, salty aroma here.
  2. Add the beaten egg, Greek yogurt, Dijon mustard, parsley, green onions, lemon zest, and Old Bay to the fish. Fold everything together with a spatula. Avoid over mixing; you want to see distinct flakes of salmon.
  3. Fold in the first 1/2 cup of Panko crumbs. Let the mixture sit for 5 minutes. This is a quiet step, but it’s vital for the crumbs to absorb the moisture from the egg and yogurt.
  4. Divide the mixture into 8 equal portions and shape them into patties about 1 inch thick. They might feel a bit loose right now — don't panic. Place them on the parchment lined tray.
  5. Press the remaining 1/2 cup of Panko onto the top and bottom of each patty. The crumbs should adhere easily to the slightly damp surface.
  6. Pop the tray into the fridge for 30 minutes. This is the secret to salmon cakes that don't fall apart. It allows the binders to firm up significantly.
  7. Heat your avocado oil in the skillet over medium high heat. You'll know it's ready when the oil shimmers and a stray breadcrumb sizzles immediately upon contact.
  8. Carefully place the patties in the oil. Do not overcrowd the pan; work in batches if necessary. Cook for 3 to 4 minutes until the edges turn a deep golden brown.
  9. Gently flip each cake. Cook for another 3 minutes until the exterior is crisp and the center is hot. You should smell the toasted breadcrumbs and a hint of warm mustard.
  10. Transfer to a plate or wire rack for 2 minutes. This brief rest lets the internal steam settle, ensuring the crust stays firmly attached to the fish.