If you are on the lookout for a delightful dish that feels both fresh and comforting, this Salmon Cakes with Lemon and Parsley Recipe will quickly become your new favorite. Juicy salmon chunks mingle with vibrant parsley and zesty lemon, creating patties with the perfect balance of flavors and textures. Crisp on the outside and tender on the inside, these salmon cakes are a fantastic way to enjoy a nourishing meal that’s surprisingly simple to make yet impressively delicious every time.
Ingredients You’ll Need
The beauty of this Salmon Cakes with Lemon and Parsley Recipe lies in its minimal but purposeful ingredient list. Each one plays a crucial role, from adding moisture and flavor to ensuring those perfect crispy edges.
- 1 ½ lb salmon: Fresh, skinless salmon chunks bring that rich, flaky texture and savory flavor that’s the heart of the dish.
- ½ cup almond flour: A great gluten-free binder that adds a subtle nuttiness and helps hold the cakes together.
- 2 tablespoons minced parsley: Bright and herbaceous, parsley lifts the flavor and adds a lovely green color throughout.
- 1 teaspoon each salt and pepper: Essential seasoning that enhances the natural taste of the salmon and herbs.
- 2 green onions, finely minced: A gentle onion bite adds both texture and freshness without overpowering.
- 1 large egg: Acts as a binder to keep everything firm while cooking.
- Zest from ½ lemon: Zesty lemon brightens up the cakes with a fresh citrus punch.
- 2 tablespoons olive oil: Perfect for frying, olive oil provides a golden, crisp crust on the outside.
- Lemon wedges, minced parsley, and tartar sauce: Classic accompaniments to enhance every 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 keep things clean and simple. Place the salmon, almond flour, parsley, salt, pepper, green onions, egg, and lemon zest into your food processor. Pulse several times just until the mixture is combined but still retains some chunkiness. This keeps your salmon cakes from turning into a uniform paste, ensuring each bite has delightful texture.
Step 2: Form the Patties
Transfer the mixture into a bowl and give it a good stir to evenly distribute all the ingredients. Then divide and shape the mixture into eight evenly sized patties. Place these on your prepared baking sheet and pop them into the refrigerator for about 30 minutes uncovered. This chilling step firms them up perfectly, helping them hold together when cooked.
Step 3: Cook to Golden Perfection
In a large non-stick skillet, warm the olive oil over medium-high heat. Carefully arrange the salmon cakes in the pan and let them cook undisturbed for 4 to 5 minutes. You’ll know they’re ready to flip when the bottoms turn a beautiful golden brown. Flip gently and cook the other side for another 4 to 5 minutes until the cakes are warmed through and crisp on the outside.
How to Serve Salmon Cakes with Lemon and Parsley Recipe
Garnishes
Simple garnishes can take these salmon cakes from tasty to truly special. Sprinkle some extra minced parsley on top for a burst of color and fresh flavor. Serve with bright lemon wedges for squeezing over, which effortlessly brightens every bite. Adding tartar sauce on the side invites a creamy, tangy contrast that everyone loves.
Side Dishes
Salmon cakes pair wonderfully with a variety of sides. Think crisp green salads, roasted asparagus, or tender steamed vegetables for a healthful balance. For a heartier meal, creamy mashed potatoes or a wild rice pilaf bring extra comfort and flavor.
Creative Ways to Present
If you’re feeling adventurous, try serving the salmon cakes as elegant appetizers on small plates with a dollop of tartar sauce and a lemon twist. They also make fantastic sliders nestled between soft buns with fresh greens and a smear of aioli, perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooked, store any leftover salmon cakes in an airtight container in the refrigerator for up to three days. They maintain their flavor well, making them perfect for quick lunches or dinner the next day.
Freezing
You can freeze uncooked salmon cakes by placing them on a tray lined with parchment and freezing until firm. Once solid, transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. When ready to cook, simply thaw overnight in the fridge.
Reheating
For best results when reheating, warm the salmon cakes in a skillet over medium heat with a little olive oil to restore their crispiness. Avoid microwaving if you want to keep that perfect texture intact.
FAQs
Can I use canned salmon instead of fresh?
Absolutely! Though the texture might be softer, canned salmon is a convenient and tasty alternative. Just be sure to drain it well and adjust the almond flour as needed to hold the mixture together.
Is almond flour necessary?
Almond flour adds a lovely nutty flavor and helps bind the cakes. You can substitute with regular breadcrumbs if you prefer, but keep in mind this will alter the texture slightly.
Can I bake the salmon cakes instead of frying?
Yes, baking at 400°F for about 15-20 minutes, flipping halfway through, is a healthier method and still yields delicious results, though the exterior won’t be quite as crispy as frying.
How do I prevent the salmon cakes from falling apart?
Ensuring the mixture is not too wet and chilling the patties for at least 30 minutes before cooking really helps them hold their shape during frying.
Can I make this Salmon Cakes with Lemon and Parsley Recipe gluten-free?
Definitely! Using almond flour instead of breadcrumbs keeps this recipe naturally gluten-free without sacrificing flavor or texture.
Final Thoughts
I hope this Salmon Cakes with Lemon and Parsley Recipe inspires you to create a dish that’s as vibrant and comforting as it is easy to prepare. Whether you’re cooking for family, friends, or a special occasion, these cakes bring a wonderful burst of flavor and warmth to the table. Give it a try, savor every bite, and watch how it quickly becomes a beloved go-to in your kitchen.
Print
Salmon Cakes with Lemon and Parsley Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Low Carb
Description
Delicious and easy-to-make salmon cakes featuring tender chunks of salmon combined with almond flour, fresh herbs, and lemon zest, pan-fried to golden perfection. Perfect served with tartar sauce and lemon wedges for a flavorful meal.
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 Salmon Mixture: Line a small baking sheet with parchment paper. Place the salmon, almond flour, parsley, salt, pepper, green onions, egg, and lemon zest in your food processor. Pulse several times until the salmon is mixed but still chunky, taking care not to over-process to avoid a paste-like texture.
- Form the Patties: Transfer the mixture to a bowl and mix well by hand. Shape the salmon mixture into eight evenly sized patties and arrange them on the prepared baking sheet. Refrigerate them uncovered for 30 minutes to help them set.
- Heat the Pan: Warm the olive oil in a large non-stick frying pan over medium-high heat, ensuring the oil is hot before adding the patties for a crispy exterior.
- Cook the Salmon Cakes: Add the salmon cakes to the pan and cook for about 4-5 minutes on one side until golden brown. Carefully flip each patty and cook for an additional 4-5 minutes on the other side until golden and cooked through.
- Serve: Plate the salmon cakes and garnish with minced parsley and lemon wedges. Serve alongside tartar sauce for dipping to enhance the flavor.
Notes
- Be careful not to over-process the salmon in the food processor; a chunky texture is key for good texture in the cakes.
- Chilling the patties before cooking helps them hold together better during frying.
- You can use fresh or leftover cooked salmon for this recipe.
- For a gluten-free option, almond flour is used instead of breadcrumbs.
- Adjust the seasoning according to taste, especially salt and pepper.
