If you’re craving something fresh, flavorful, and simply irresistible, this Salmon Cakes with Lemon and Parsley Recipe is exactly what you need. These salmon cakes are a perfect harmony of tender, flaky salmon combined with bright lemon zest and vibrant parsley, creating a dish that feels both comforting and light. Crispy on the outside yet juicy inside, they make an excellent meal for any time of day, whether it’s a casual weeknight dinner or a special weekend treat. Once you try this recipe, it will become one of your go-to favorites that’s sure to impress family and friends alike.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential to achieve the perfect balance of flavor, texture, and color in your salmon cakes. Each component plays an important role, from the aromatic parsley to the lush lemon zest that livens everything up.
- 1 ½ lb salmon: Fresh and skinless for the best flaky texture and rich flavor.
- ½ cup almond flour: Adds a subtle nuttiness and helps bind the cakes without overpowering the salmon.
- 2 tablespoons minced parsley: Offers a fresh, herbal note that brightens every bite.
- 1 teaspoon salt: Enhances all the natural flavors beautifully.
- 1 teaspoon pepper: Adds just enough subtle spice for depth.
- 2 green onions, finely minced: Brings a mild onion sweetness and delicate crunch.
- 1 large egg: Acts as the perfect binder keeping everything together.
- Zest from ½ lemon: Infuses a lively citrus zing that elevates the entire dish.
- 2 tablespoons olive oil: For frying to achieve a golden, crispy crust.
- Lemon wedges, minced parsley, tartar sauce: Classic accompaniments that bring brightness, freshness, and a creamy dip to balance each bite.
How to Make Salmon Cakes with Lemon and Parsley Recipe
Step 1: Prepare the Salmon Mixture
Start by lining a small baking sheet with parchment paper to prevent sticking. Place the salmon chunks, almond flour, parsley, salt, pepper, green onions, egg, and lemon zest into your food processor. Pulse several times until the salmon is blended but still has texture. You want it to be mixed yet chunky, not a smooth paste. This ensures your salmon cakes retain a wonderful bite.
Step 2: Form and Chill the Patties
Transfer the salmon mixture into a bowl and give it a good stir to make sure everything is evenly combined. Then, shape the mixture into eight uniform patties. Place them carefully onto the parchment-lined baking sheet and let them chill in the fridge uncovered for 30 minutes. This resting period is key to firming up the cakes so they hold together while cooking.
Step 3: Cook Until Golden and Delicious
Heat the olive oil in a large non-stick frying pan over medium-high heat. When the oil is hot, carefully place the salmon cakes in the pan and let them cook undisturbed for 4-5 minutes until the bottoms turn a gorgeous golden brown. Flip them gently and cook for another 4-5 minutes on the other side. You’ll know they’re done when they’re cooked through and crispy on both sides.
Step 4: Serve and Enjoy
Once cooked, transfer the salmon cakes to a serving plate. Garnish with freshly minced parsley and lemon wedges on the side for an extra burst of freshness. A dollop of tartar sauce adds a creamy tang that complements the salmon beautifully. Enjoy these cakes hot for the best flavor and texture.
How to Serve Salmon Cakes with Lemon and Parsley Recipe
Garnishes
Garnishing these salmon cakes with freshly minced parsley and a squeeze of lemon juice brightens every bite with refreshing herbal and citrus notes. Lemon wedges on the side invite each person to add extra zing. For an indulgent touch, a cool, creamy tartar sauce is fantastic for dipping, adding richness that balances the bright flavors perfectly.
Side Dishes
Salmon Cakes with Lemon and Parsley Recipe pair beautifully with light, crisp side dishes like a simple mixed greens salad tossed with a lemon vinaigrette or steamed asparagus drizzled with olive oil. Roasted baby potatoes or a fluffy quinoa salad also make for wonderful accompaniments to round out the meal without overshadowing the delicate salmon flavor.
Creative Ways to Present
For a fun twist, serve the salmon cakes open-faced on toasted rustic bread topped with avocado slices and a drizzle of lemon-infused aioli. You can also turn them into sliders with small buns and leafy greens for a party appetizer or picnic treat. No matter how you present them, they’ll steal the show every time!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store the salmon cakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Make sure to place parchment paper between layers if stacking to prevent sticking.
Freezing
For longer storage, these salmon cakes freeze beautifully. Flash freeze the patties on a baking sheet before transferring them to a freezer-safe bag. They’ll keep well for up to 2 months. This makes them perfect for meal prepping or saving for a convenient, wholesome meal anytime.
Reheating
To reheat, bake the salmon cakes at 350°F for about 10-12 minutes or until warmed through and crispy again. You can also reheat them in a skillet with a bit of oil over medium heat to bring back that wonderful crust.
FAQs
Can I use canned salmon instead of fresh for this recipe?
While fresh salmon is ideal for the best texture and flavor, you can substitute canned salmon if needed. Just be sure to drain it well and adjust the almond flour slightly to account for additional moisture.
Is almond flour necessary or can I use regular breadcrumbs?
Almond flour gives the salmon cakes a lovely nutty undertone and keeps them gluten-free. However, regular breadcrumbs work perfectly fine if you don’t mind the difference in texture and gluten content.
How do I prevent the salmon cakes from falling apart during cooking?
Chilling the formed patties for 30 minutes before cooking is the trick to firming them up. Also, handle them gently when flipping in the pan to keep them intact.
Can I bake the salmon cakes instead of frying?
Absolutely! Baking is a healthier alternative. Place the patties on a parchment-lined baking sheet and bake at 400°F for about 12-15 minutes, flipping halfway through, until golden and cooked through.
What are some good dipping sauces besides tartar sauce?
If you want to switch things up, try a tangy yogurt-dill sauce, a spicy sriracha mayo, or even a simple lemon garlic aioli. Each adds a unique flavor boost to the salmon cakes.
Final Thoughts
There’s something so satisfying about making Salmon Cakes with Lemon and Parsley Recipe at home—delicious, wholesome, and bursting with fresh flavors. This dish never fails to delight and is surprisingly easy to prepare. So why not give it a go tonight? Your taste buds will thank you, and you might just find your new favorite way to enjoy salmon!
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Salmon Cakes with Lemon and Parsley Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Description
These Salmon Cakes are a delicious and healthy meal option made from fresh salmon, almond flour, and herbs. They are lightly seasoned, pan-fried to a golden crisp, and served with lemon wedges and tartar sauce, making for a satisfying and flavorful dish perfect for a quick dinner or entertaining guests.
Ingredients
Main Ingredients
- 1 ½ lb salmon (skin removed and cut into chunks)
- ½ cup almond flour
- 2 tablespoons minced parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 green onions, finely minced
- 1 large egg
- Zest from ½ lemon
- 2 tablespoons olive oil
For Serving
- Lemon wedges
- Minced parsley
- Tartar sauce
Instructions
- Prepare the mixture: Line a small baking sheet with parchment paper. Place the salmon chunks, almond flour, parsley, salt, pepper, green onions, egg, and lemon zest into a food processor.
- Pulse the ingredients: Pulse several times until the salmon and other ingredients are mixed but still chunky—avoid over-processing to prevent turning the mixture into a paste; it should remain chopped in texture.
- Form patties and chill: Transfer the mixture to a bowl, mix well, then form into eight even patties. Place the patties on the parchment-lined baking sheet and refrigerate uncovered for 30 minutes to help them set.
- Cook the salmon cakes: Heat olive oil in a large non-stick frying pan over medium-high heat. Add the salmon cakes and cook for 4-5 minutes until the bottoms are golden brown. Carefully flip and cook for another 4-5 minutes until the other side is golden and the cakes are cooked through.
- Serve: Garnish with minced parsley on top, and serve the salmon cakes warm with lemon wedges and tartar sauce on the side for dipping.
Notes
- Ensure the salmon is not over-processed to maintain a good texture in the cakes.
- Chilling the patties before cooking helps them hold their shape during frying.
- You can substitute almond flour with regular breadcrumbs if desired, but this will change the nutritional content.
- Use fresh lemon zest for the best flavor.
- These salmon cakes can be served with a side salad or steamed vegetables for a complete meal.
