Fresh Herb & Parmesan Salmon Cakes
Nothing beats the texture and flavor of fresh Monterey Bay king salmon. While center-cut fillets are incredible on the grill, flaking fresh salmon to make salmon cakes is a close second. This version brings together the crisp texture of finely diced red bell pepper, elevated with a sharp, aromatic blend of fresh garlic, chives, dill, and a handful of finely grated Parmesan cheese. The Parmesan melts into the Panko binder, giving the cakes a savory crust and a rich, umami depth that perfectly complements the buttery richness of the fresh fish.
Crispy, savory comfort food, piled high on a shared plate.
A Few Strong Opinions
Fresh is the only move: Leftovers work in a pinch, but roasting fresh wild-caught salmon specifically for this recipe changes the game entirely. The natural moisture and fat content keep the cakes from drying out.
Keep the dice tight: Cut the onion and red bell pepper into very fine, uniform pieces. If the vegetable chunks are too large, the patties won't hold their shape as well when you flip them in the pan.
Give the sauce time to develop: A scratch-made tartar sauce is needed to tie this shared plate together. Giving it an hour in the fridge allows the bright lemon, fresh dill, and sharp bite of jalapeño and shallot to fully build into the rich mayonnaise base.
Quick Salmon Cake Rundown
The blueprint for these cakes is incredibly straightforward. It starts with fresh salmon fillets roasted skin-side down at 425°F until just cooked through, then carefully flaked down. The base is folded together with a tight dice of sautéed onions, red bell peppers, and minced garlic, combined with Panko breadcrumbs, grated Parmesan, lightly beaten eggs, and fresh herbs. Everything gets pan-fried in a hot skillet with a mix of butter and olive oil until a deep golden-brown crust forms, then served alongside a chunky, homemade elevated tartar sauce.
Fresh wild-caught salmon ready for the oven. Roast them skin-side down to keep the salmon cakes rich and moist.
Folding the base. Keeping your vegetable dice tight ensures the flaked king salmon patties stick together perfectly.
Instructions
1. The Prep: Preheat your oven to 425°F. Place your fresh salmon filet skin-side down on a lined baking sheet. Brush with 1 tablespoon of olive oil and season lightly with salt and black pepper. Bake uncovered for 10 to 15 minutes until the fish is just cooked through and opaque. Remove it from the oven, tent loosely with a sheet of foil, and let it rest for 10 minutes. Discard the skin, carefully flake the meat with two forks while checking for bones, and allow it to cool to room temperature.
2. The Aromatics: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet over medium heat. Add the finely diced onion and red bell pepper. Sauté for 6 to 8 minutes until the vegetables are soft, translucent, and just beginning to turn a light golden color. Stir in the fresh minced garlic and cook for just 60 seconds more until fragrant. Remove the skillet from the heat and let the mixture cool down.
3. The Mix & Form: In a large mixing bowl, combine your cooled flaked salmon, the sautéed onion and pepper mixture, Panko breadcrumbs, finely grated Parmesan, beaten eggs, 3 tablespoons of mayo, and Worcestershire sauce. Fold in the fresh chopped chives and dill, then season with a pinch of sea salt and black pepper. Stir everything together gently using a spatula to keep those beautiful salmon flakes intact. Portion and shape the mixture into 12 to 14 uniform patties, pressing them firmly so they are roughly 1/2-inch thick. Arrange on a sheet pan and let rest for 5 minutes.
Formed into clean, uniform half-inch patties. Let them sit a minute so the Panko locks in the moisture.
4. The Sauce: While the salmon patties are resting, build your tartar sauce. In a medium bowl, whisk together 1/2 cup of mayonnaise and 1 teaspoon of Dijon mustard. Stir in the diced dill pickles, finely diced shallot, chopped capers, and diced jalapeños. Gently fold in the diced hard-boiled egg whites and crumbled egg yolks. Toss in the fresh chopped dill and squeeze the juice of 1/2 a fresh lemon into the mix. Season with salt and fresh cracked pepper to taste. Mix until fully combined, cover, and refrigerate for at least 1 hour before serving.
5. The Fry: Heat 1 tablespoon of oil and 1 tablespoon of butter in your skillet over medium heat. Once the butter finishes sizzling, add the first batch of salmon cakes to the pan without crowding them. Sauté for 3.5 to 4 minutes per side, turning carefully using a thin spatula. Transfer the finished golden-brown cakes to a plate lined with paper towels, add your remaining oil and butter to the pan, and fry up the remaining batch.
Pan frying in a mix of butter and oil creates a perfectly crisp, golden crust on that savory Parmesan shell.
Ingredients
The Salmon Cakes
- 1 pound fresh salmon filet
- 1 medium onion, finely diced
- 1/2 red bell pepper, finely diced
- 3 cloves fresh garlic, minced
- 1 cup Panko breadcrumbs
- 1/3 cup Parmesan cheese, finely grated
- 2 large eggs, lightly beaten
- 3 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- 3 tbsp unsalted butter, divided
- 3 tbsp olive oil, divided
Worlds Greatest Tartar Sauce
- 1/2 cup mayonnaise
- 1 hard-boiled egg (boiled for about 8 minutes, whites diced, yolks chopped)
- 1-2 dill pickles, diced
- 1 tbsp capers, chopped
- 1 tbsp jalapeños, diced
- 1 tbsp shallot, finely diced
- 1 tsp fresh dill, chopped
- 1 tsp Dijon mustard
- Juice of 1/2 fresh lemon
- Salt and fresh cracked pepper to taste
The Salmon Collection is built for people who bring their catch all the way to the kitchen. The designs pull from the fish we chase, cook, and respect.
If you like fresh salmon, try the grilled salmon collars with ponzu next.
At Uroko, we respect the ocean that feeds us. Catch what you need, use every part you can, and take care of the water so it continues to give back. If you have a recipe or story to share, send it our way.