Enjoy over salad!

Pan Seared Salmon Cakes

Recipe Snapshot



Total Time

35 minutes




Place salmon fillet on a rimmed baking sheet with parchment paper. Pat the salmon lightly with a paper towel, then season with Kosher salt and black pepper. Dollop with butter, then bake.

Cook the salmon


While the salmon is cooking, heat olive oil in a small skillet over medium heat. Add shallot and cook until translucent, stirring often. Set aside.

Saute the shallots


In a large bowl, combine flaked salmon, sautéed shallots, and remaining salmon patty ingredients. Mix lightly until well incorporated, trying not to break the salmon pieces down too much.

Mix ingredients for salmon patties


Use a large cookie scoop to equally divide the salmon mixture. For salmon fillet, you should get 10 patties. Use your hands to gently press down and form into uniform, round, flat cakes.

Portion the salmon cakes


Preheat remaining oil and butter in a large nonstick skillet over medium heat. Cook patties at a time until light golden brown on both sides. Transfer to a plate, then repeat with remaining salmon cakes.

Cook on a stovetop


Garnish with capers, lemon wedges, marinated or pickled red onions, fresh herbs, micro greens, and of course Greek yogurt sauce!

Serve immediately


Meet Author


More Recipes

Pan Seared Halibut

Slow Baked Salmon with Herb Shallot Butter