Imagine biting into a crispy, golden salmon cake that bursts with bright lemon and fresh chive flavors - a dish that transforms ordinary salmon into an extraordinary meal in just 25 minutes! These Lemon Chive Salmon Cakes are not just a recipe; they're a gourmet experience that will elevate your home cooking from mundane to magnificent. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality dish, this recipe promises to be your new go-to favorite that's both simple to prepare and incredibly delicious.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb salmon, cooked and flaked
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 2 tbsp fresh chives, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing your ingredients. If you haven't done so already, cook the salmon until it's fully cooked and then flake it into small pieces. This can be done by baking, poaching, or pan-searing the salmon.
- In a large mixing bowl, combine the flaked salmon with the breadcrumbs, mayonnaise, chopped chives, lemon juice, Dijon mustard, garlic powder, and a pinch of salt and pepper. Use a fork or your hands to mix the ingredients together until well combined. Be careful not to overmix, as you want to maintain some texture in the salmon cakes.
- Once the mixture is combined, use your hands to form the mixture into patties. You should be able to make about 8 small to medium-sized cakes. Place the formed patties on a plate or a baking sheet lined with parchment paper.
- Heat a large skillet over medium heat and add enough oil to coat the bottom of the pan. Allow the oil to heat up for a minute or two until it shimmers.
- Carefully place the salmon cakes in the skillet, making sure not to overcrowd the pan. You may need to cook them in batches depending on the size of your skillet. Fry the cakes for about 4-5 minutes on each side, or until they are golden brown and crispy.
- Once cooked, transfer the salmon cakes to a paper towel-lined plate to drain any excess oil. Season with additional salt and pepper if desired.
- Serve the lemon chive salmon cakes warm, garnished with extra chopped chives or a wedge of lemon on the side. They pair well with a fresh salad or a dipping sauce of your choice.
Tips
- Use freshly cooked salmon for the best flavor and texture. If using leftover salmon, ensure it's at room temperature before mixing.
- Be gentle when mixing ingredients to maintain the salmon's delicate texture. Overmixing can lead to dense, tough cakes.
- Chill the formed patties for 15-20 minutes before frying to help them hold their shape better.
- Use a non-stick skillet or well-seasoned cast-iron pan for the crispiest exterior.
- Don't overcrowd the pan - fry in batches to ensure each cake gets golden and crispy.
- For a lighter option, you can bake these salmon cakes at 400°F for 12-15 minutes, flipping halfway through.
- Serve immediately for the best texture and flavor, paired with a zesty aioli or fresh lemon wedges.
Nutrition Facts
Calories: 231kcal
Carbohydrates: g
Protein: g
Fat: 16g
Saturated Fat: g
Cholesterol: 32mg
