Marry This Pioneer Woman Salmon Cakes Recipe is a crispy and flavorful recipe, which is made with canned salmon and fresh dill. It’s the perfect 30-minute meal, ready in about 25 minutes.
Jump to RecipePioneer Woman Salmon Cakes Recipe Ingredients
- 15 oz pink canned salmon, bones and skin removed, drained
- 1/2 cup seasoned breadcrumbs
- 2 tbsp mayonnaise
- 1 tbsp fresh dill, chopped (plus more for garnish)
- 1 tbsp grainy Dijon mustard
- 1 tsp kosher salt
- 1 tsp seafood seasoning (such as Old Bay)
- Pinch of freshly ground black pepper
- 1 large egg, beaten
- 1 clove garlic, grated
- Zest of 1 lemon
- 1 green onion, thinly sliced
- 2 tbsp olive oil
- 2 tbsp salted butter
- 1 cup sour cream (for serving)
How To Make Pioneer Woman Salmon Cakes
- Combine the mixture: In a large bowl, combine the drained salmon, breadcrumbs, mayonnaise, dill, mustard, salt, seafood seasoning, pepper, beaten egg, grated garlic, lemon zest, and sliced green onion. Mix gently until just combined.
- Form the patties: Scoop the mixture by the heaping tablespoon and gently shape it into small, disc-shaped patties.
- Cook the salmon cakes: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large nonstick skillet over medium heat. Carefully place half of the salmon cakes in the skillet and cook for 2-3 minutes on one side until golden brown. Flip carefully and cook for another 2 minutes on the other side.
- Finish and serve: Remove the first batch and set them on a plate. Repeat the cooking process with the remaining oil, butter, and salmon cakes. Transfer the cooked salmon cakes to a serving platter, top each with a dollop of sour cream and a sprig of fresh dill, and serve warm.
Recipe Tips
- How do I keep my salmon cakes from falling apart? For the best results, chill the salmon mixture in the refrigerator for about 30 minutes before forming the patties. This helps them firm up and hold their shape much better during cooking.
- How do I get the best flavor? Using fresh herbs like dill and green onions makes a significant difference. Their bright, fresh flavor elevates the salmon cakes more than dried herbs would.
- How do I get a perfectly crispy crust? Cook the salmon cakes over steady medium heat. If the heat is too high, the outside will burn before the inside is cooked. If it’s too low, they will absorb too much oil and won’t get crispy.
- Why shouldn’t I overmix the salmon mixture? When you combine the ingredients, mix them gently until they just come together. Overmixing can break down the flakes of salmon and develop the gluten in the breadcrumbs, resulting in tough, dense cakes.
What To Serve With Salmon Cakes
These savory salmon cakes are versatile. They are great as an appetizer or a light main course served with:
- A classic tartar sauce or a dill-infused aioli
- A simple green salad with a lemon vinaigrette
- Roasted new potatoes or a rice pilaf
- Steamed asparagus
How To Store Salmon Cakes
Refrigerate: Store leftover cooked salmon cakes in an airtight container in the refrigerator for up to 3 days. Reheat: For the best texture, reheat the salmon cakes in a skillet over medium-low heat or in a 375°F (190°C) oven for a few minutes until warmed through and crispy.
Salmon Cakes Nutrition Facts
- Calories: 150 kcal
- Carbohydrates: 8g
- Protein: 12g
- Fat: 8g
- Saturated Fat: 3g
- Sodium: 450mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I use fresh salmon instead of canned?
Yes. You would need about 12 ounces of cooked, flaked salmon. You can bake or poach a fresh salmon fillet, let it cool, and then flake it with a fork before using it in the recipe.
Can I bake these instead of frying them?
Yes. For a baked version, place the patties on a lightly greased baking sheet. Bake at 400°F (200°C) for 15-20 minutes, flipping once halfway through, until they are golden brown and cooked through.
What can I use instead of breadcrumbs?
If you don’t have seasoned breadcrumbs, you can use panko breadcrumbs for an even crispier texture, or crushed crackers (like Saltines or Ritz) as a substitute.
Try More Recipes:
- Pioneer Woman Cilantro Lime Salmon Recipe
- Pioneer Woman Mushroom Rice Pilaf Recipe
- Pioneer Woman Creamed Peas And Potatoes Recipe
Pioneer Woman Salmon Cakes Recipe
Course: AppetizersCuisine: AmericanDifficulty: Pan-Frying4
servings15
minutes10
minutes150
kcalQuick, easy, and flavorful salmon cakes with a crispy golden exterior and a tender, flaky inside, perfect for an appetizer or light meal.
Ingredients
15 oz canned pink salmon, drained
1/2 cup seasoned breadcrumbs
2 tbsp mayonnaise
1 tbsp fresh dill, chopped
1 tbsp grainy Dijon mustard
1 tsp kosher salt
1 tsp seafood seasoning (e.g., Old Bay)
1 large egg, beaten
1 clove garlic, grated
Zest of 1 lemon
1 green onion, sliced
2 tbsp olive oil & 2 tbsp butter
Sour cream, for serving
Directions
- In a large bowl, gently mix the salmon, breadcrumbs, mayonnaise, dill, mustard, salt, seasoning, pepper, egg, garlic, lemon zest, and green onion.
- Shape the mixture into small patties. For best results, chill the mixture for 30 minutes before shaping.
- Heat half the oil and butter in a nonstick skillet over medium heat.
- Cook half the salmon cakes for 2-3 minutes per side until golden brown.
- Repeat with the remaining oil, butter, and salmon cakes.
- Serve warm, topped with a dollop of sour cream and fresh dill.
Notes
- Chilling the salmon mixture before forming the patties helps them hold their shape during cooking.
- Be careful not to overmix the ingredients to ensure the salmon cakes stay tender.
- Cook over medium heat to get a crispy crust without burning the exterior.
- Fresh herbs like dill and green onion provide the best flavor.
