Salmon Cakes (Crab or Tuna)



Prep Time: 20 minutes
Cook Time: 10–20 minutes
Chill Time: 1 hour
Total Time: About 1 hour 40 minutes
Servings: 14 cakes
Category: Main Dish

Notes After Making

—

Ingredients

Salmon Cakes

  • 2 tablespoons bacon grease, oil, or butter
  • ½ onion, diced, or ¼ cup green onion, finely sliced (do not sauté)
  • ½ bell pepper, diced
  • Salt and pepper, to taste
  • 1Tablespoon Old Bay seasoning
  • 2 (14.75 oz/418g each) cans salmon, tuna, or crab, drained and flaked
  • 2 large eggs
  • ¼ cup (60g) mayonnaise
  • 1 tablespoon Dijon mustard
  • ¼ cup + 2 tablespoons (about 45g) Italian-style breadcrumbs or panko
  • ½ cup (about 50g) panko breadcrumbs, for coating

Tartar Sauce

  • ⅝ cup (150g) mayonnaise
  • 1¼ tablespoons Dijon mustard
  • 2½ tablespoons (about 40g) sweet relish
  • 1 tablespoon (15g) lemon juice or white vinegar
  • 3 dashes hot sauce

Instructions

  1. Heat 2 tablespoons of bacon grease, oil, or butter in a skillet over medium heat. Add the diced onion and bell pepper and season with salt and pepper. Sauté for 8–10 minutes, until softened. Allow to cool slightly. If using green onion instead of regular onion, add it later with the other ingredients rather than cooking it.
  2. Flake the drained salmon, tuna, or crab into a large bowl. Beat the eggs and add them to the bowl.
  3. Add the mayonnaise, Dijon mustard, Old Bay seasoning, sautéed vegetables, and ¼ cup plus 2 tablespoons breadcrumbs. Mix gently until well combined. Add a little more mayonnaise if needed to reach a moist mixture that holds together when shaped.
  4. Using a large scoop, form the mixture into 14 large, thick patties.
  5. Place the ½ cup panko breadcrumbs in a shallow dish. Coat both sides of each cake with the breadcrumbs.
  6. Arrange the cakes on a tray, cover with plastic wrap, and refrigerate for at least 1 hour and up to 8 hours. Chilling helps the cakes hold their shape during cooking.

Stovetop/Oven Method

  1. Heat a skillet over medium heat with about 2 tablespoons of bacon grease, oil, or butter.
  2. Cook the cakes for about 5 minutes per side, or until nicely browned and heated through.
  3. If desired, keep them warm in a 200°F oven for up to 15 minutes.

Oven Method

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and lightly grease with olive oil. For extra-crispy cakes, place the baking sheet in the oven while it preheats.
  2. Arrange the chilled cakes on the hot baking sheet and bake for about 20 minutes, or until heated through and golden brown. Broil briefly at the end if additional browning is desired.

Broiler Method

  1. Position the oven rack about 8 inches from the broiler element. Place the cakes on a metal baking sheet.
  2. Broil on high for 4 minutes. Rotate the pan, then broil on low for an additional 6–8 minutes, until the tops are golden brown and the cakes are heated through. Watch closely to prevent burning.

Tartar Sauce

  1. Combine the mayonnaise, Dijon mustard, sweet relish, lemon juice or vinegar, and hot sauce.
  2. Stir until smooth and well combined. Refrigerate until ready to serve.

Jessica’s Notes

Best Served With:

  • Coleslaw
  • Green salad
  • Roasted potatoes

Wine Pairing:

  • Sauvignon Blanc — Bright acidity pairs especially well with seafood and cuts through the richness of the cakes and tartar sauce.
  • Chardonnay — A lightly oaked or unoaked Chardonnay complements the buttery, savory flavors.
  • Albariño — Crisp, citrusy, and refreshing with salmon, crab, or tuna cakes.
  • Dry Riesling — A touch of fruitiness works nicely with the Old Bay seasoning and spicy tartar sauce.
  • Sparkling wine — A dry sparkling wine is excellent with fried or crispy seafood cakes.

Prep Ahead:

  • Form and coat the cakes up to 8 hours ahead and refrigerate until ready to cook.
  • Tartar sauce can be made up to 3 days ahead and refrigerated.

Storage:

  • Refrigerate cooked cakes in an airtight container for up to 3 days.
  • Refrigerate tartar sauce separately for up to 3 days.

Freezer-Friendly:

  • Freeze uncooked, breaded cakes in a single layer until firm, then transfer to a freezer-safe container or bag.
  • Freeze for up to 2 months.
  • Thaw overnight in the refrigerator before cooking for the best texture.

Reheating:

  • Reheat in a 375°F oven or air fryer until heated through and crisp.
  • Avoid microwaving when possible, as it can soften the coating.



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