Salmon Cakes with Buttermilk Sauce

Fresh salmon fillets are perfect to make into crispy, flaky salmon cakes. Pair them with a homemade buttermilk sauce for a great combo.

The next time you want a salmon meal, try making some salmon cakes. They are a delicious mix of a soft salmon mixture with a crispy outside and perfect for dipping.

I used to not eat salmon, but it’s grown on me lately. If you aren’t a fan of salmon, you can try other fish in these, too. We’ve made fish cakes out of tilapia before, and that gave me the idea for salmon cakes.

They use a similar concept of mixing the fish with some other seasonings and forming it into a patty. You could also leave them in a ball shape, but they will take a little longer to cook through.

And, just like the other recipe, I wanted some type of dipping sauce. This time, we went with one made of a buttermilk base. It’s a bit more creamy and the flavor mixes well with the salmon.

Step by Step

Ingredients

Salmon Cakes

• 1 cup olive oil
• 3/4 lb skinless salmon fillet, thawed
• 1 green onion, chopped
• ¼ tsp salt
• ½ tsp pepper
• 2 tbsp mayonnaise
• 1 ½ cups panko

Dipping Sauce

• 1 tbsp parsley
• ½ tbsp buttermilk
• ½ tbsp soy sauce
• 1 tsp lemon juice
• ¼ tsp sugar
• 2 tbsp mayonnaise

Preparation

Heat the olive oil in a large skillet over medium heat. Finely chop the salmon and place in a medium mixing bowl. Add the green onion, salt, pepper, and 2 tbsp of mayonnaise, stirring to combine.

Use your hands to grab a golf-ball-sized amount of salmon mixture and flatten it into a patty. Immediately coat the patties in panko. Continue until you use all of the salmon mixture.

Place the salmon patties into the warm oil and cook until golden brown, turning at least once, about 3-5 minutes per side.

Remove from the pan and place on a wire cooling rack to let the excess oil drip off.

In a small mixing bowl, whisk the parsley, buttermilk, soy sauce, lemon juice, sugar, and the remaining 2 tbsp of mayonnaise.

Drizzle the salmon cakes with buttermilk cream and garnish with parsley to serve.

Leftovers

Store leftover salmon cakes in a separate container from the buttermilk sauce. Both should be placed in the refrigerator for up to 3 days. Reheat the salmon cakes in an air fryer or in a skillet just until warmed through. Serve with buttermilk sauce.

Recipe

Salmon Cakes with Buttermilk Sauce

Fresh salmon fillets are perfect to make into crispy, flaky salmon cakes. Pair them with a homemade buttermilk sauce for a great combo.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Course:

Main Dish

Cuisine:

American

Keyword:

fried

|

panko

|

salmon

|

seafood

Dietary Needs:

Nut-Free

Meat:

Seafood

Cooking Method:

One-Pan Meals

Servings: 4

5 from 9 votes

Ingredients

Salmon Cakes

• 1 cup olive oil
• 3/4 lb skinless salmon fillet (thawed)
• 1 green onion (chopped)
• ¼ tsp salt
• ½ tsp pepper
• 2 tbsp mayonnaise
• 1 ½ cups panko

Dipping Sauce

• 1 tbsp parsley
• ½ tbsp buttermilk
• ½ tbsp soy sauce
• 1 tsp lemon juice
• ¼ tsp sugar
• 2 tbsp mayonnaise

Recommended Equipment

• Skillet
• Mixing Bowls – Stainless Steel
• Wire Cooling Rack
• Whisk – Wire

Instructions

• Heat the olive oil in a large skillet over medium heat
• Finely chop the salmon and place in a medium mixing bowl
• Add the green onion, salt, pepper, and 2 tbsp of mayonnaise, stirring to combine
• Use your hands to grab a golf-ball-sized amount of salmon mixture and flatten it into a patty
• Immediately coat the patties in panko
• Continue until you use all of the salmon mixture
• Place the salmon patties into the warm oil and cook until golden brown, turning at least once, about 3-5 minutes per side
• Remove from the pan and place on a wire cooling rack to let the excess oil drip off
• In a small mixing bowl, whisk the parsley, buttermilk, soy sauce, lemon juice, sugar, and the remaining 2 tbsp of mayonnaise
• Drizzle the salmon cakes with buttermilk cream and garnish with parsley to serve

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Nutrition Facts

Salmon Cakes with Buttermilk Sauce

Amount Per Serving (1 each)

Calories 788 Calories from Fat 639

% Daily Value*

Fat 71g109%

Saturated Fat 10g50%

Trans Fat 1g

Cholesterol 53mg18%

Sodium 566mg24%

Potassium 490mg14%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 2g2%

Protein 20g40%

Vitamin A 162IU3%

Vitamin C 2mg2%

Calcium 60mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Salmon Cakes FAQs

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