Ingredients
Scale
- 1 pound salmon filet or 2 packed cups of leftover cooked and flaked salmon – If using canned salmon, drain it well and remove any skin or bones for the best texture.
- 1 tablespoon avocado oil – Used for cooking the salmon fillet. You can also use olive oil or any other neutral oil.
- 1/2 teaspoon kosher salt – Enhances the natural flavor of the salmon.
- 1/4 teaspoon black pepper – Adds a subtle spice.
- 1 large egg, lightly beaten – Acts as a binder to help the patties hold their shape.
- 1 tablespoon avocado oil mayonnaise – Adds creaminess and helps with binding. You can substitute with Greek yogurt or regular mayonnaise.
- 2 teaspoons fresh lemon juice – Provides acidity to balance the richness of the salmon.
- 1 teaspoon Dijon mustard – Adds a slight tang and depth of flavor. You can use yellow mustard if needed.
- 3 tablespoons mixed fresh herbs (dill, chives, parsley) – These add freshness and flavor. If using dried herbs, use 3 teaspoons total.
- 1/2 teaspoon garlic powder – Gives a mild garlicky taste without overpowering.
- 1/2 teaspoon onion powder – Adds extra depth of flavor.
- 1/2 teaspoon kosher salt (additional) – For seasoning the salmon mixture.
- 1/4 teaspoon black pepper (additional) – Another layer of seasoning.
- 2–4 tablespoons avocado oil – For frying the salmon cakes. You can substitute with olive oil or coconut oil.
- Garlic herb aioli, fresh herbs, and lemon wedges for serving – Optional but highly recommended for extra flavor.
Instructions
- Cook the Salmon – If using fresh salmon, preheat the oven to 475°F (245°C). Place the salmon filet on a baking sheet, rub with avocado oil, salt, and black pepper, and bake for 15-20 minutes or until fully cooked. The salmon should flake easily with a fork when done. If using leftover cooked salmon, skip this step. If using canned salmon, make sure to drain it well and remove any skin or bones.
- Flake the Salmon – Once the salmon is cooked and cool enough to handle, use two forks (or your hands) to flake it into small pieces, discarding the skin. Transfer to a bowl and refrigerate while you prepare the rest of the ingredients.
- Prepare the Pattie Mixture – In a large bowl, whisk together the egg, mayonnaise, lemon juice, Dijon mustard, fresh herbs, garlic powder, onion powder, salt, and black pepper. Add the flaked salmon last and stir thoroughly to combine.
- Chill the Mixture – Transfer the mixture to the refrigerator and let it chill for at least 20-30 minutes. This helps firm up the mixture, making it easier to shape the patties.
- Shape the Salmon Cakes – Once the mixture has chilled, divide it into 4-6 equal portions and shape them into patties. Press them firmly together with your hands to ensure they hold their shape. If they’re too crumbly, add a little more mayonnaise until they bind properly.
- Cook the Salmon Cakes – Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Once hot, carefully add the salmon cakes, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, flipping carefully to avoid breaking them apart. If your pan isn’t big enough, cook in batches, adding more oil as needed.
- Serve and Enjoy – Transfer the cooked salmon cakes to a plate and serve immediately with garlic herb aioli, fresh herbs, and lemon wedges.
Notes
- How to Tell If Salmon is Cooked – Fresh salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If using canned or pre-cooked salmon, this step isn’t necessary.
- Preventing Salmon Cakes from Falling Apart – If your patties are too delicate, chilling the mixture for a longer time or adding a bit more mayonnaise can help.
- Best Oil for Frying – Avocado oil is great because of its high smoke point, but you can also use olive oil or coconut oil.
- Making Ahead – You can prepare the salmon mixture a day in advance and store it in the fridge until ready to cook.
- Prep Time: 20 minutes
- Cook Time: 25 minutes