Pioneer Woman Salmon Cakes

Pioneer Woman’s Salmon Cakes are made with canned salmon, seasoned breadcrumbs, mayonnaise, fresh dill, Dijon mustard, lemon zest, garlic, and green onions. This delicious salmon cakes recipe creates a flavorful and crispy dinner that takes about 25 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

• 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 Cook Salmon Cakes:

1. Combine the ingredients: In a large bowl, mix the salmon, breadcrumbs, mayonnaise, dill, mustard, salt, seafood seasoning, pepper, egg, garlic, lemon zest, and green onion until well combined.
2. Form the salmon cakes: Scoop the mixture into mounded tablespoons and shape into small discs.
3. Cook the first batch: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large nonstick skillet over medium heat. Add half of the salmon cakes and cook for 2-3 minutes on one side until golden brown, then carefully flip and cook for another 2 minutes.
4. Cook the second batch: Remove the first batch of salmon cakes, then repeat the process with the remaining olive oil, butter, and salmon cakes.
5. Serve: Transfer the salmon cakes to a serving platter. Top each with a dollop of sour cream and a sprig of dill. Serve warm.

Recipe Tips

• Use Fresh Ingredients: Fresh dill and green onions make a big difference in flavor. If you can, use fresh herbs instead of dried.
• Don’t Overmix: When combining the ingredients, mix just until everything is combined. Overmixing can make the salmon cakes tough.
• Chill the Mixture: For best results, chill the salmon mixture in the fridge for about 30 minutes before forming the cakes. This helps them hold their shape while cooking.
• Test the First Cake: Before cooking all the cakes, fry one to test the flavor and texture. Adjust the seasonings if needed.
• Use the Right Heat: Cook the salmon cakes over medium heat. Too high, and they might burn outside but stay raw inside; too low, and they won’t get crispy.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover salmon cakes cool to room temperature. Then, put them in an airtight container and refrigerate. They will stay fresh for up to 3 days.
• Freeze: You can freeze salmon cakes for up to 3 months. Put the cooled cakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. To thaw, move them to the refrigerator overnight before reheating.
• Reheating: To reheat leftover salmon cakes, place them in a preheated oven at 350°F (175°C) for about 10-12 minutes until warmed through and crispy. Alternatively, you can reheat them in a skillet over medium heat for about 3-4 minutes on each side.

Nutrition Facts

Serving Size: 1 cake (from 8 cakes)

• Calories: 150
• Total Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 70mg
• Sodium: 230mg
• Potassium: 150mg
• Total Carbohydrate: 10g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 10g

Try More Pioneer Woman Recipes:

• Pioneer Woman Christmas Tree Pizza
• Pioneer Woman Tortellini Skewers
• Pioneer Woman Buffalo Deviled Eggs
• Pioneer Woman Mini Pizza Bagels
• Pioneer Woman Almond Crackers