If you are on the lookout for a dish that is both delightfully flavorful and wonderfully simple to prepare, the Salmon Cakes with Lemon and Parsley Recipe is an absolute winner. These salmon cakes strike the perfect balance between tender, flaky fish and fresh, zesty brightness from lemon and parsley. They bring together a beautiful medley of textures and flavors that feel light yet satisfying, making them ideal for everything from a casual family dinner to impressing friends at your next gathering. Plus, with wholesome ingredients and a straightforward method, these salmon cakes are bound to become your go-to recipe whenever you want something special without fuss.
Ingredients You’ll Need
Getting the ingredients just right is the secret to nailing this Salmon Cakes with Lemon and Parsley Recipe. Each component plays a unique role—whether it’s adding moisture, texture, freshness, or seasoning—which ensures every bite is a perfect harmony of flavors.
- Salmon (1 ½ lb, skin removed and cut into chunks): The star of the dish, providing rich flavor and hearty protein.
- Almond flour (½ cup): Adds a light, nutty crunch while keeping the cakes gluten-free and binding the mixture.
- Minced parsley (2 tablespoons): Brings a fresh, herbaceous lift and lovely green flecks to the cakes.
- Salt and pepper (1 teaspoon each): Essential for seasoning, enhancing the natural taste of the salmon.
- Green onions (2, finely minced): Offer a gentle onion flavor and a bit of crisp texture.
- Large egg (1): Acts as a binder, holding everything together perfectly.
- Lemon zest (from ½ lemon): Infuses a bright citrus punch that cuts through the richness of the salmon beautifully.
- Olive oil (2 tablespoons): For frying, giving the cakes a golden, crisp crust without overpowering the delicate flavors.
- Lemon wedges, minced parsley, and tartar sauce: Classic accompaniments that elevate the final presentation and add extra zing.
How to Make Salmon Cakes with Lemon and Parsley Recipe
Step 1: Prepare Your Mixture
Start by lining a small baking sheet with parchment paper to keep things clean and easy. Combine the salmon chunks, almond flour, parsley, salt, pepper, green onions, egg, and lemon zest in a food processor. Give it several pulses—just enough to mix everything evenly without turning it into a paste. You want the texture to remain chunky, so the cakes have that lovely flakiness when cooked.
Step 2: Form the Patties
Transfer your mixture into a bowl and give it a good stir to make sure all ingredients are well incorporated. Then gently shape the mixture into eight evenly sized patties. Place them on your prepared baking sheet and refrigerate them uncovered for 30 minutes. This chilling step helps the cakes firm up so they hold their shape while cooking.
Step 3: Cook to Golden Perfection
Heat your olive oil in a large non-stick frying pan over medium-high heat. Carefully add the chilled salmon cakes and cook them for about 4 to 5 minutes on one side until they turn a gorgeous golden brown. Flip them gently and cook for another 4 to 5 minutes on the other side. The interior should be cooked through but still tender and moist.
Step 4: Plate and Serve
Once your salmon cakes are beautifully crisped and cooked, transfer them to a serving plate. Top with a sprinkle of minced parsley, serve alongside lemon wedges, and don’t forget the tartar sauce for dipping. This completes the vibrant, fresh flavor profile that makes the Salmon Cakes with Lemon and Parsley Recipe so irresistible.
How to Serve Salmon Cakes with Lemon and Parsley Recipe
Garnishes
Simple garnishes truly elevate this dish. Fresh minced parsley scattered over the top adds a pop of color and extra herbaceous aroma. Lemon wedges not only brighten the plate but offer the option of a zesty squeeze that cuts through the richness beautifully. Tartar sauce is a classic companion—a creamy, tangy dip that pairs perfectly with the savory salmon cakes.
Side Dishes
Salmon Cakes with Lemon and Parsley Recipe shines alongside light, fresh sides. Consider a crisp green salad with a lemon vinaigrette, roasted asparagus, or even a cool cucumber and dill yogurt salad. Mashed potatoes or quinoa also make excellent hearty sides that soak up any extra tartar sauce or lemon juice you love to drizzle.
Creative Ways to Present
Want to wow guests? Serve the salmon cakes on a bed of mixed greens sprinkled with lemon zest for a colorful, inviting dish. Or turn them into sliders with small buns, avocado slices, and a dollop of herb mayo for a fun twist. Another idea is to stack them with a spoonful of avocado crema and a sprig of fresh parsley for a gourmet appetizer style presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Salmon Cakes with Lemon and Parsley Recipe, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them great for quick lunches or snacks.
Freezing
You can freeze the cooked salmon cakes by placing them on a parchment-lined tray and freezing until firm. Then transfer to a freezer-safe bag or container. They keep well for up to 1 month and are perfect for meal prepping or busy days.
Reheating
To reheat, gently warm the salmon cakes in a skillet over low heat until heated through to maintain the crispy exterior. Microwaving is possible but might soften the crust, so use it only if you’re in a hurry.
FAQs
Can I use canned salmon for this recipe?
While fresh salmon is preferred for texture and flavor, you can substitute canned salmon if you’re in a pinch. Just be sure to drain it well and adjust the pulse time in the food processor so you don’t overmix.
Is almond flour necessary, or can I use regular breadcrumbs?
Almond flour adds a subtle nuttiness and keeps the recipe gluten-free. Regular breadcrumbs will work just fine but will change the texture slightly and may absorb more moisture.
How do I know when the salmon cakes are done?
The cakes should be golden brown on both sides and firm to the touch. The internal texture should be cooked through but still moist and flaky.
Can I bake the salmon cakes instead of frying?
Absolutely! Baking at 400°F (200°C) for about 15-20 minutes, flipping halfway through, works well if you prefer less oil and a hands-off method.
What can I serve instead of tartar sauce?
Try a lemon garlic aioli, a dollop of Greek yogurt mixed with herbs, or even a fresh salsa for dipping. These alternatives complement the flavors nicely.
Final Thoughts
I can’t recommend the Salmon Cakes with Lemon and Parsley Recipe enough for anyone craving something fresh, hearty, and fun to make. It’s a dish that brings so much joy with every bite and never fails to impress without being complicated. So grab your ingredients, get cooking, and enjoy sharing this wonderful recipe with those you love!
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Description
This Salmon Cakes recipe features tender chunks of salmon combined with almond flour, fresh herbs, and lemon zest, pan-fried to golden perfection. These flavorful, protein-packed cakes are a delicious and healthy option for lunch or dinner, served with lemon wedges and tartar sauce to enhance their vibrant taste.
Ingredients
Main Ingredients
- 1 ½ lb salmon (skin removed and cut into chunks)
- ½ cup almond flour
- 2 tablespoons minced parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 green onions, finely minced
- 1 large egg
- Zest from ½ lemon
- 2 tablespoons olive oil
For Serving
- Lemon wedges
- Minced parsley
- Tartar sauce
Instructions
- Prepare the salmon mixture: Line a small baking sheet with parchment paper. Place the salmon chunks, almond flour, minced parsley, salt, pepper, green onions, egg, and lemon zest into a food processor. Pulse several times until the mixture is combined but still chunky, being careful not to over-process to avoid turning it into a paste.
- Form the patties: Transfer the chopped salmon mixture to a bowl and mix thoroughly. Shape it into eight equal-sized patties and place them on the prepared baking sheet. Refrigerate the patties uncovered for 30 minutes to help them firm up before cooking.
- Cook the salmon cakes: Heat the olive oil in a large non-stick frying pan over medium-high heat. Add the salmon cakes to the pan and cook for 4-5 minutes until the bottoms are golden brown. Carefully flip each patty and cook for an additional 4-5 minutes on the other side until golden and cooked through.
- Serve: Place the cooked salmon cakes on a serving platter. Garnish with minced parsley on top, serve lemon wedges on the side, and offer tartar sauce for dipping to complement the flavors.
Notes
- Do not over-process the salmon mixture to maintain a flaky texture.
- Chilling the patties before cooking helps them hold their shape during frying.
- Use a non-stick pan to prevent sticking and ensure easy flipping.
- Olive oil provides a healthier fat option and adds flavor.
- These salmon cakes can be served with a side salad or steamed vegetables for a complete meal.
