If you’ve never had a salmon cake, think of it as a cousin of a crab cake from down the street. I usually add in a chopped green bell pepper for some veggies. When you season these with Old Bay seafood seasoning, you can’t go wrong. They are juicy on the inside and have a beautiful crisp crust on the outside!
I actually grew up calling them Salmon Croquettes. There were times when my mom would make these, and I would always look forward to seeing that red can of salmon in the pantry. They’re a great choice for breakfast or brunch, lunch, OR dinner. They are super versatile, plus only cost about $6 to make a full batch!.
Salmon cakes are a tasty and versatile way to enjoy salmon. Getting that crispy, golden crust while keeping the inside moist and flaky takes a little finesse when pan-frying Frying time can vary based on the thickness and size of your salmon cakes With the right timing, you’ll turn out restaurant-quality salmon cakes every time.
What is the Ideal Frying Time for Salmon Cakes?
The optimum frying time for salmon cakes is about 3-4 minutes per side. This gives the outside enough time to get crispy and browned without cooking the inside too much.
Here are some more specific frying time guidelines based on salmon cake size
- 2-inch patties: Fry for 3-4 minutes per side
- 3-inch patties: Fry for 4-5 minutes per side
- 1-inch mini cakes: Fry for 2-3 minutes per side
No matter what size your salmon cakes are, the cooking time can vary based on a few factors:
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Cakes that are thicker take a little longer to cook all the way through without burning on the outside. Thinner cakes cook faster.
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Temperature of the Oil: Fries cook faster in hot oil (350°F) than in cold oil
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Crowding – Don’t overload the pan. Give salmon cakes breathing room to prevent steaming instead of frying.
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Composition – More binders like breadcrumbs or egg make firmer cakes that hold together better during frying.
Keep a close eye on your salmon cakes as they fry. You can flip each cake over as soon as the bottom is nicely browned. Use tongs or a spatula to gently turn the delicate cakes.
How to Tell When Salmon Cakes Are Fully Cooked
It can be tricky figuring out exactly when salmon cakes are cooked through since they are opaque in color before and after cooking. Here are some ways to test doneness:
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Temperature – Use an instant-read thermometer to check salmon cakes. They are fully cooked at 145°F.
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Flake test – Check the center with a fork. Flaky, opaque salmon means it’s cooked. If it’s still translucent, it needs more time.
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Texture – Fully cooked cakes feel firm to the touch versus soft and mushy when undercooked.
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Color – The outer crust should be golden brown while the interior remains pale orange or pink when cooked.
Allow salmon cakes to rest for 2-3 minutes after frying before cutting into them to prevent dryness. The temperature will rise a bit more as they sit.
How to Keep Salmon Cakes from Falling Apart When Frying
Salmon cakes falling apart in the pan is a common issue since the fish is so delicate. Here are some tips to keep them intact:
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Chill the uncooked salmon cake mixture thoroughly before shaping into patties. Chilling allows the proteins to set up which binds better.
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Don’t overmix the salmon filling. Gentle folding keeps the texture chunky instead of over-processing into a paste.
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Add a little more binder such as panko breadcrumbs, cracker crumbs or mashed potatoes. Binders absorb moisture and hold mixtures together.
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Use a nonstick or well-seasoned cast iron skillet. Salmon cakes won’t stick as much, allowing easier flipping.
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Let salmon cakes rest for a few minutes after shaping before frying. This firms them up.
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Fry over medium heat. High heat can cause cakes to break apart if the outside sets before the inside.
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Flip salmon cakes gently with a thin spatula. Don’t forcefully dig under them or they may tear.
With a few simple precautions, you can fry salmon cakes successfully without any frustrations!
Cooking Salmon Cakes in an Air Fryer
While pan-frying is the traditional salmon cake cooking method, using an air fryer is a healthy alternative with less oil. Here’s how to air fry salmon cakes:
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Brush or spray air fryer basket lightly with oil to prevent sticking.
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Preheat air fryer to 380°F.
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Place chilled salmon cake patties in a single layer in the basket, not overcrowded.
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Air fry for 8-10 minutes, flipping patties over halfway through.
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Increase time by 1-2 minutes for thicker salmon cakes.
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Test doneness with a thermometer (145°F) or flake test.
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Let rest for 2 minutes before serving.
The circulating hot air in an air fryer gives salmon cakes a crispy crust outside with a moist interior, similar to frying but using minimal oil.
Handy Tips for Perfect Salmon Cakes Every Time
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Use wild caught salmon for best flavor and texture in cakes.
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Mix in diced red bell peppers or scallions for extra color and crunch.
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Add minced garlic or a dash of hot sauce for extra zing.
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Use fresh soft breadcrumbs instead of panko for a more tender bite.
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Chill raw salmon cake mixture for at least 30 minutes before frying for best hold.
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Brush tops lightly with oil or melted butter for enhanced browning and sheen.
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Serve on a bed of greens or tangy slaw instead of bread to reduce carbs.
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Top with tzatziki, sour cream or lemon aioli for a cool, creamy contrast.
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Freeze uncooked salmon cakes between layers of parchment up to 2 months for quick meals later.
Now that you know exactly how long to pan-fry or air-fry salmon cakes for the best results, you can enjoy this versatile seafood dish any night of the week!
Delicious Ways to Use Leftover Cooked Salmon
Got leftover cooked salmon after making salmon cakes or another salmon dish? Don’t let it go to waste! Here are some tasty ways to repurpose cooked salmon:
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Flake into a salad with greens, tomatoes, avocado and lemon vinaigrette.
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Make salmon salad sandwiches on croissants or toasted brioche.
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Toss with pasta, olive oil, capers, onions and seasonings for salmon pasta.
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Mix into risotto along with sautéed mushrooms and fresh dill.
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Fill an omelet or frittata along with cheese, spinach and roasted red peppers.
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Fold into creamy mashed potatoes instead of tuna for salmon potato cakes.
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Use in place of crab in a salmon cake Benedict breakfast dish.
With endless possibilities, you’ll look forward to leftovers knowing how easily they transform into new meals!
Tips for Making Salmon Cakes with Canned Salmon
Canned salmon works great for quick and budget-friendly salmon cakes. Here are some tips:
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Choose cans with skinless, boneless salmon. Pick through to remove any stray bones.
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Drain the canned salmon well and dry with paper towels to remove excess moisture.
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Add a little lemon juice and zest to brighten up the flavor of canned salmon.
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Mix in some freshly minced parsley, dill or green onions for a fresher taste.
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Use fresh breadcrumbs instead of dried for more texture and less saltiness.
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Coat pan with a little extra oil since canned salmon can stick more easily.
With a few tweaks like these, canned salmon cakes can taste just as good as fresh!
Now that you know how long to fry salmon cakes to achieve the ideal doneness, you can enjoy perfect salmon cakes any night of the week. Refer back to this guide whenever you need a quick refresher.
Other Tasty Seafood Ideas
How To Pan-Fry or Air-Fry Salmon Cakes
I really like salmon cakes because all you have to do is put everything in a bowl, mix it up, and put it in the fridge for about 10 minutes. Then form your patties and cook them!.
Of course, we ate pan-fried salmon croquettes as kids because we didn’t have any of the cool kitchen tools we do now. I have also included instructions on how to air-fry these babies, though. They will taste and feel the same no matter how you cook them. Air-frying cuts down on calories while still making a tasty patty. Pan-frying in a little oil gets that beautiful seared crust.
A quick tip: taste the seafood mixture and change the seasonings to your liking before you add the beaten egg. Though you might want to try new spices now and then, you can’t do that after adding the raw egg!
There are so many ways I like to eat salmon cakes. For breakfast/brunch: try serving them over some creamy grits. For lunch or dinner: have them over some lettuce leaves like a salad. You can also make these quickly as an appetizer and serve them with remoulade sauce. There are so many options! Check out my Tiktok & Instagram for a full video on how to make these. Also, if you want a tasty crab cake recipe, check out Plate Night In. You know I’ve got you covered!
Salmon Patties – Old Fashioned, Southern Recipe!
FAQ
How do you know when salmon patties are done?
Why do my salmon patties fall apart when frying?
How to keep salmon patties from falling apart?
How long to cook frozen salmon patties on stove?
How do you make a fried salmon cake?
In a medium bowl, combine mayonnaise, egg, dill, scallions, and lemon zest. Fold in ground pretzels and salmon until just combined. Cover and refrigerate until firm, about 30 minutes. Using a 1/4 cup measure, form mixture into 8 cakes, each about 1/2 inch thick. Heat a large skillet over medium-high. Add 1 tablespoon oil.
How long do you fry salmon Patty?
Fry each patty until golden brown: add four salmon patties (if needed carefully tilt pan for oil to run under salmon if it isn’t already). Let fry until golden brown on bottom, about 2 minutes. Carefully flip and continue to cook until second side is golden brown and patties are just cooked through, about 2 minutes longer.
How do you make a fried salmon sandwich?
Add in the cracker crumbs, egg, chives, and old bay season to the salmon and mix well. Heat about 1 tablespoon of vegetable oil in a 12-inch heavy skillet or griddle over medium heat-high heat. Evenly divide the salmon mixture into 4 round balls and pat into a disc shape about 1/2 inch thick.
How long do you cook salmon in the oven?
Cook it in the oven at 450 degrees for about 10-12 minutes. You will want to grease a cookie sheet and place the salmon skin side down. Bake it, let it cool, and flake it with a fork after it cools. Then, you will add the salmon to the recipe. How Do You Make Them Stick Together?