If you are craving a dish that bursts with bright flavors and comforting texture, the Salmon Cakes with Lemon and Parsley Recipe is exactly what your kitchen needs. These golden-brown patties combine flaky salmon with fresh lemon zest and fragrant parsley, creating a harmonious blend that is as delicious as it is satisfying. Made with simple ingredients and straightforward steps, this recipe lets you enjoy a home-cooked classic that impresses every time, whether for a casual family dinner or a special occasion.
Ingredients You’ll Need
Every ingredient in this Salmon Cakes with Lemon and Parsley Recipe plays a key role, making the dish flavorful yet incredibly simple. From the fresh salmon providing rich protein and texture, to the lemon zest adding that zesty brightness, each component carefully contributes to the overall harmony of the dish.
- 1 ½ lb salmon: Use fresh, skinless salmon for the best flaky texture and rich flavor.
- ½ cup almond flour: A gluten-free binder that adds nuttiness and holds the cakes together.
- 2 tablespoons minced parsley: Fresh parsley brightens and adds a lovely green color.
- 1 teaspoon salt: Enhances all the natural flavors in the mixture.
- 1 teaspoon pepper: Provides a subtle hint of warmth and spice.
- 2 green onions, finely minced: Adds a gentle onion flavor and crunch.
- 1 large egg: Acts as a natural binder, helping the patties hold shape.
- Zest from ½ lemon: Gives a fresh, citrusy zing that brightens every bite.
- 2 tablespoons olive oil: For frying, delivering a crisp golden crust.
- Lemon wedges, minced parsley, and tartar sauce: Perfect accompaniments for serving and added flavor.
How to Make Salmon Cakes with Lemon and Parsley Recipe
Step 1: Blend the Ingredients
Start by lining a small baking sheet with parchment paper, which will prevent sticking later when the cakes chill. Then, add the salmon chunks, almond flour, minced parsley, salt, pepper, green onions, egg, and lemon zest to your food processor. Pulse carefully; you want the mixture chopped and combined, but still chunky — think coarse bits rather than a smooth paste. This texture is crucial to maintain the flaky feel of the salmon in each bite.
Step 2: Form the Patties
Transfer your chunky salmon mixture into a mixing bowl and stir it well to ensure even distribution of all flavors. Shape the mixture into eight equally sized patties with your hands, then place each gently onto the prepared baking sheet. To help them set and hold their shape while cooking, refrigerate the patties uncovered for 30 minutes. This extra step makes frying much easier and helps create that perfect crispy crust.
Step 3: Cook to Golden Perfection
Heat the olive oil in a large non-stick frying pan over medium-high heat. Place the chilled salmon cakes carefully in the hot oil, allowing about 4 to 5 minutes on each side for them to turn beautifully golden and crispy. The smell as they cook is absolutely divine — a savory, citrusy aroma that fills your kitchen and signals that mealtime is near!
Step 4: Serve and Enjoy
Once golden and cooked through, transfer the salmon cakes to a plate lined with paper towels to remove any excess oil. Now comes the fun part: plating. Serve your salmon cakes with a sprinkle of minced parsley on top, fresh lemon wedges on the side for squeezing, and, of course, a dollop of tartar sauce for dipping. These simple touches elevate the dish and make every bite a joyous experience.
How to Serve Salmon Cakes with Lemon and Parsley Recipe
Garnishes
The freshness of garnishes can turn a humble dish into something truly special. A scattering of minced parsley not only adds a pop of gorgeous green but also enhances the herbal notes in the cakes. Don’t forget lemon wedges — a generous squeeze adds an invigorating zest making the flavors dance on your palate.
Side Dishes
Salmon Cakes with Lemon and Parsley Recipe pairs wonderfully with fresh, crisp salads like arugula with a light vinaigrette or a crunchy slaw. For heartier sides, roasted vegetables or garlic mashed potatoes complement the flavors and add satisfying variety to your meal.
Creative Ways to Present
For a more playful presentation, try serving your salmon cakes stacked with a dollop of tartar sauce or layered atop crunchy cucumber ribbons. You can turn them into sliders for a fun appetizer or serve over lightly dressed mixed greens for a bright and nourishing lunch.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store the salmon cakes in an airtight container in the refrigerator. They’ll keep well for up to 3 days, making for quick and tasty meals on busy days.
Freezing
For longer storage, freeze the uncooked patties after shaping by placing them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. They will keep their quality for up to 2 months. When you’re ready, thaw overnight in the fridge before cooking as usual.
Reheating
To reheat, gently warm the salmon cakes in a skillet over medium heat to retain their crispiness. Avoid microwaving if possible, as it can make them soggy. A few minutes on each side will refresh that golden crust and warm the inside just right.
FAQs
Can I use canned salmon instead of fresh for this recipe?
While fresh salmon provides the best texture and flavor for Salmon Cakes with Lemon and Parsley Recipe, you can substitute canned salmon in a pinch. Just be sure to drain it well and reduce the pulse time in your food processor to avoid a mushy mixture.
Is almond flour necessary in this recipe?
Almond flour is recommended as it is a great gluten-free binder and adds a subtle nutty flavor. However, you can substitute with regular breadcrumbs or panko if you prefer or need a different option.
How do I prevent my salmon cakes from falling apart?
Chilling the formed patties before frying is key to helping them hold together during cooking. Also, be gentle when flipping and avoid overcrowding the pan to maintain their shape and achieve an even golden crust.
Can I bake these salmon cakes instead of frying?
Absolutely! Baking is a healthier alternative. Place the patties on a parchment-lined baking sheet and bake at 375°F (190°C) for about 15 to 20 minutes, flipping halfway through for even browning.
What sauces complement Salmon Cakes with Lemon and Parsley Recipe?
Tartar sauce is a classic pairing, but you can also serve these cakes with aioli, a tangy yogurt dill sauce, or even a spicy sriracha mayo to suit your taste preferences.
Final Thoughts
I truly hope you give this Salmon Cakes with Lemon and Parsley Recipe a try soon. It’s one of those dishes that feels both comforting and fresh, perfect for when you want something wholesome yet exciting. With a crisp exterior, tender, flavorful inside, and a lift of lemony brightness, it’s sure to become a favorite in your cooking repertoire. Enjoy every delicious bite and happy cooking!
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Salmon Cakes with Lemon and Parsley Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 8 salmon cakes (serves 8)
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
These delicious Salmon Cakes are made with fresh chunked salmon, almond flour, and a blend of herbs and seasonings, pan-fried to golden perfection. Perfect as a tasty, protein-rich appetizer or main dish, served with lemon wedges and tartar sauce for a delightful burst of flavor.
Ingredients
Salmon Cake Mixture
- 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
For Cooking and Serving
- 2 tablespoons olive oil
- Lemon wedges (for serving)
- Minced parsley (for garnish)
- Tartar sauce (for dipping)
Instructions
- Prepare the Salmon Mixture: Line a small baking sheet with parchment paper. In a food processor, combine the salmon chunks, almond flour, parsley, salt, pepper, green onions, egg, and lemon zest. Pulse several times just until the salmon is mixed but still chunky — avoid over-processing to prevent turning the mixture into a paste.
- Form the Patties: Transfer the mixture to a bowl and mix well by hand. Shape the mixture into eight equal-sized patties. Place the patties on the prepared baking sheet and refrigerate uncovered for 30 minutes to help them firm up.
- Cook the Salmon Cakes: Heat the olive oil in a large non-stick frying pan over medium-high heat. Once hot, add the salmon cakes carefully to the pan. Cook for 4-5 minutes on one side until golden brown. Gently flip each cake and cook an additional 4-5 minutes on the other side until golden and cooked through.
- Serve: Transfer the cooked salmon cakes to a serving plate. Garnish with extra minced parsley, and serve with lemon wedges and tartar sauce for dipping.
Notes
- Be careful not to over-process the salmon mixture to maintain a good texture.
- Chilling the patties before cooking helps them hold their shape better during frying.
- You can substitute almond flour with regular breadcrumbs if not gluten sensitive.
- Serve immediately for best texture and flavor; salmon cakes are best enjoyed fresh.
