Deliciously Crispy Smoked Salmon Fish Cakes: An Easy Homemade Recipe
Prepare to be delighted by these incredible fish cakes: wonderfully crispy on the outside, yet exquisitely tender and flaky on the inside. Crafted with rich smoked salmon and perfectly sautéed bell peppers, aromatic garlic, and fresh green onions, these homemade fish cakes burst with an unforgettable depth of flavor. They are surprisingly easy to make, making them an ideal choice whether you’re planning an elegant appetizer for a party or a comforting main course for a weeknight dinner. Get ready to elevate your seafood experience with this simple, yet gourmet-tasting recipe!
Why This Smoked Salmon Fish Cake Recipe Is a Must-Try
This smoked salmon fish cake recipe isn’t just another dish; it’s a testament to how simple ingredients can come together to create something truly spectacular. Here’s why these fish cakes will quickly become a staple in your culinary repertoire:
- Unbeatable Flavor Profile: The star of the show is, of course, the smoked salmon, which imparts a deep, luxurious smokiness that forms the backbone of the flavor. This is beautifully complemented by the sweetness of red bell pepper, the pungent warmth of minced garlic, and the subtle bite of green onion. A secret blend of horseradish sauce, creamy mayonnaise, and tangy mustard ties all these elements together, adding layers of complexity without overpowering the delicate fish.
- Perfect Texture Every Time: We all crave that perfect crunch, and these fish cakes deliver! Fried to a beautiful golden brown, they boast a gloriously crispy exterior that gives way to a moist, tender, and flaky interior. The breadcrumbs play a crucial role, not only as a binder but also in achieving that desirable crispness.
- Surprisingly Simple to Prepare: Despite their gourmet taste, these fish cakes are incredibly easy to make. With straightforward steps and readily available ingredients, you don’t need to be a seasoned chef to achieve impressive results. It’s a recipe that builds confidence in the kitchen.
- Versatile for Any Occasion: Whether you’re hosting a lively party, putting together a casual get-together, or simply looking for a delicious weeknight meal, these fish cakes fit the bill. They make an elegant appetizer when served with various dipping sauces, or they can be transformed into a satisfying main course alongside a fresh salad or roasted vegetables. We often make a generous batch to serve both as fish cakes and transform some into a delightful smoked salmon dip for social gatherings, and they are always the first to disappear!
- Wholesome and Satisfying: Packed with protein from the salmon and fresh vegetables, these fish cakes are a wholesome meal option. They offer a comforting yet refined eating experience that’s both nourishing and incredibly tasty.
Key Ingredients for Flavorful Fish Cakes
Creating these delightful smoked salmon fish cakes requires a handful of fresh and pantry staples. Each ingredient plays a vital role in building the unique flavor and perfect texture. You’ll find all precise measurements and detailed instructions in the printable recipe card at the very end of this post, but let’s take a closer look at what you’ll need to gather:
Ingredient Information and Smart Substitutions
Understanding each ingredient and knowing potential substitutes can help you tailor this recipe to your taste or what you have on hand:
- FISH – Smoked Salmon: We highly recommend using smoked salmon for its distinct, rich flavor and tender texture, which is a hallmark of this recipe. You can easily find pre-smoked salmon at most grocery stores. Look for good quality fillets that are moist and vibrant.
- Substitution Suggestion: If smoked salmon isn’t available or you prefer a different fish, you can absolutely use any other cooked, flaky fish. Excellent alternatives include cod, haddock, tilapia, or even canned tuna or salmon (drained well). The key is to ensure the fish is already cooked, as the frying process primarily crisps the exterior and sets the binder, not cooks the fish through. While the flavor profile will shift, the essence of a tender, crispy fish cake remains.
- VEGETABLES – Red Bell Pepper, Minced Garlic, Green Onion: These aromatic vegetables add a crucial layer of freshness, sweetness, and savory depth. Sautéing them beforehand softens their texture and intensifies their natural flavors, ensuring they meld seamlessly into the fish cake mixture.
- Substitution Suggestion: Feel free to experiment with other finely diced vegetables like yellow bell pepper, shallots, or a small amount of finely chopped celery for added crunch. For a hint of spice, a pinch of cayenne pepper or finely diced jalapeño can be added to the sautéed vegetables.
- BINDERS & FLAVOR BOOSTERS – Egg, Horseradish Sauce, Mayonnaise, Mustard, Breadcrumbs: These ingredients are essential for binding the fish cake mixture, providing moisture, and enhancing the overall flavor and texture.
- Egg: Acts as a primary binder, holding the patties together.
- Horseradish Sauce: Adds a zesty, pungent kick that wonderfully complements the smoky salmon. Adjust the amount to your preference for heat.
- Substitution: If you don’t have horseradish, a dash of hot sauce or a pinch of white pepper can provide a slight kick, though the unique flavor of horseradish will be missed.
- Mayonnaise: Contributes to the moistness and richness of the fish cakes.
- Substitution: Greek yogurt or sour cream can be used for a tangier, lighter alternative, but adjust consistency as needed.
- Mustard (Yellow): Provides a tangy contrast and depth of flavor.
- Substitution: Dijon mustard can be used for a sharper, more sophisticated flavor profile.
- Breadcrumbs: Crucial for binding the ingredients and creating that desired crispy crust. Regular breadcrumbs work well, but panko breadcrumbs will offer an even crispier texture.
- Substitution: Crushed crackers or even finely ground oats can work in a pinch for binding, though the texture will vary. For a gluten-free option, use gluten-free breadcrumbs.
- COOKING FAT – Salted Butter & Olive Oil: Butter is used for sautéing the vegetables, adding richness, while olive oil is perfect for frying the patties to a beautiful golden crisp.
- Substitution: Any neutral high-heat oil like canola or vegetable oil can be used for frying. Unsalted butter can be used for sautéing, just ensure to adjust any added salt in the overall mixture.
Step-by-Step Guide: Crafting Your Delicious Fish Cakes
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this recipe with ease. For your convenience, you can find the complete printable version of this recipe, including all precise measurements and instructions, by clicking to Jump to Recipe at the bottom of this post.
- Prepare the Aromatics: Begin by melting 2 tablespoons of salted butter in a large skillet over medium heat. Once the butter is shimmering, add the diced red bell pepper, minced garlic, and diced green onions. Sauté these vegetables, stirring occasionally, until they become tender and fragrant, which typically takes about 5 minutes. This step is crucial for softening the vegetables and allowing their flavors to fully develop. Once tender, remove the skillet from the heat and set the sautéed mixture aside to cool slightly.
- Flake the Smoked Salmon: In a large mixing bowl, place the 12 ounces of smoked salmon. For best results and to ensure thorough mixing, we recommend using gloved hands. Gently break the salmon apart until it is thoroughly flaked into small, even pieces. This ensures that the salmon is well distributed throughout the fish cake mixture.
- Combine All Ingredients: To the bowl with the flaked salmon, add the cooled sautéed vegetables, one large egg, 1 tablespoon of horseradish sauce, 2 tablespoons of mayonnaise, 1 tablespoon of yellow mustard, and ¼ cup of breadcrumbs. Again, using your gloved hands, gently but thoroughly combine all the ingredients. Mix until everything is evenly incorporated and the mixture holds together. Be careful not to overmix, which can make the fish cakes tough.
- Form the Patties: Divide the fish cake mixture into 5 equally sized portions. Shape each portion into a patty approximately 1-inch thick. Aim for uniform size and thickness to ensure even cooking. If the mixture feels too sticky, you can slightly moisten your hands with water or lightly chill the mixture for 15-20 minutes before forming the patties.
- Heat the Oil: Place your large skillet back on the stove over medium-high heat. Add 3 tablespoons of olive oil and heat until it is hot and shimmering, but not smoking. Proper oil temperature is key to achieving a crispy, golden crust.
- Fry the Fish Cakes: Carefully place the formed fish patties into the hot oil, ensuring not to overcrowd the skillet. Cook each side for about 1.5 minutes until beautifully golden brown and crispy. Flip the patties gently and cook for an additional 1.5 minutes per side, for a total cooking time of approximately 6 minutes. Remember, your smoked salmon is already cooked, so the goal here is to cook the egg binder and achieve that perfect crispy, browned exterior.
EXPERT TIP: To prevent the patties from breaking apart when flipping, it’s best to use a wide, thin fish turner or spatula instead of tongs. This provides more support and stability.
- Drain and Serve: Once cooked to a golden crisp, carefully remove the fish cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. This step helps maintain their crispiness.
- Serve your delicious fish cakes immediately with your favorite dipping sauces, such as tartar sauce, ketchup, or cocktail sauce. Enjoy!
Frequently Asked Questions & Expert Tips for Fish Cake Perfection
Yes, you absolutely can! These fish cakes are excellent for meal prepping. We recommend freezing the *unbaked* patties for the best results. To do this, first, flash freeze the formed patties on a baking sheet lined with parchment paper until they are firm and no longer sticky to the touch (this prevents them from sticking together). Once firm, individually wrap each patty tightly in plastic wrap or aluminum foil, then store them in a large zip-top freezer bag or an airtight container. They will keep well in the freezer for up to 2 months. When you’re ready to cook them, you can typically fry them directly from frozen, adding a few extra minutes to the cooking time, or thaw them in the refrigerator first for quicker cooking.
Any leftover fish cakes should be stored in an airtight container and refrigerated for 2-3 days. To reheat them while maintaining their delicious crispiness, we highly recommend using an air fryer. Pop them in at 350°F (175°C) for 5-8 minutes, or until heated through and crisp. Alternatively, you can reheat them in a skillet over medium heat with a little oil, flipping once, until warmed and re-crisped.
- Don’t Overmix: When combining the ingredients, mix just until everything is incorporated. Overmixing can lead to tougher fish cakes.
- Chill the Mixture: If your fish cake mixture feels too soft or sticky to form into patties, cover the bowl and chill it in the refrigerator for 20-30 minutes. This will help firm it up and make it easier to handle.
- Season to Taste: Taste a small amount of the raw mixture (before adding the egg) to check for seasoning. Adjust salt, pepper, or other spices as desired.
- Even Thickness: Ensure your patties are uniform in thickness so they cook evenly.
- Prevent Sticking: Lightly oiling your hands when forming patties can prevent the mixture from sticking.
- Enhance with Fresh Herbs: While green onions add flavor, consider adding finely chopped fresh dill or parsley to the mixture for an extra layer of freshness and aroma.
- Lemon is Key: Always serve fish cakes with fresh lemon wedges. A squeeze of lemon juice brightens all the flavors and cuts through the richness.
Delightful Serving Suggestions for Your Fish Cakes
These versatile smoked salmon fish cakes are perfect for a variety of occasions and can be adapted to suit your meal plan. Here are some delicious ways to serve them:
- As an Appetizer: Their handheld size and rich flavor make them an ideal party starter. Serve them fresh and warm with an assortment of dipping sauces such as classic tartar sauce, zesty cocktail sauce, creamy aioli, a spicy Sriracha mayo, or even just good old ketchup. Don’t forget fresh lemon wedges for squeezing over the top!
- As a Main Course: Transform them into a satisfying dinner by pairing them with a light side. Consider a crisp green salad with a vinaigrette dressing, steamed or roasted asparagus, lemon-herb roasted potatoes, or a vibrant quinoa salad. For a heartier meal, serve them alongside rice pilaf or even tucked into soft buns for a gourmet fish cake sandwich.
- For Brunch: Fish cakes can make a fantastic addition to a brunch spread. Serve them with poached eggs, a side of avocado, and some crusty bread for a unique and elegant twist on breakfast.
- Garnish for Flair: A sprinkle of fresh chopped dill, parsley, or chives over the top just before serving adds a touch of color and fresh herbaceousness that enhances the overall presentation and taste.
Explore More Delicious Seafood Recipes
If you’re a fan of seafood, you’ll love these other popular recipes that celebrate the bounty of the ocean. Expand your culinary repertoire with these fantastic dishes:
- Creamy Crab Dip
- Classic Lobster Roll
- Authentic Korean Fish Cakes
- Crispy Air Fryer Crab Cakes
- Traditional Crab Cakes
- Perfectly Baked Orange Roughy
- Homemade Salmon Croquettes
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Smoked Salmon Fish Cakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 Tablespoons salted butter
- ½ cup red bell pepper diced
- 1 Tablespoon minced garlic
- ¼ cup green onion diced
- 12 ounces smoked salmon
- 1 large egg
- 1 Tablespoon horseradish sauce
- 2 Tablespoons mayonnaise
- 1 Tablespoon yellow mustard
- ¼ cup breadcrumbs
- 3 Tablespoons olive oil
Things You’ll Need
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Large skillet
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Vinyl gloves
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Mixing bowls
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Fish turner
Before You Begin
- We are using smoked salmon for its distinct and delicious flavor. You can buy salmon already smoked from the grocery store. If you prefer or can’t find smoked salmon, you can use any other cooked, flaky fish such as haddock, cod, or tilapia. Canned tuna or salmon, well-drained, are also viable options. Always ensure your chosen fish is cooked before mixing.
- For easy flipping and to prevent the patties from breaking, it’s highly recommended to use a wide fish turner or spatula instead of tongs.
Instructions
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Melt butter in a large skillet over medium heat.
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Sauté red bell pepper, garlic, and green onions in the melted butter until tender, about 5 minutes. Remove from heat and let cool slightly.
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Place smoked salmon into a large bowl. Using gloved hands, break the salmon up until it is well flaked.
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To the flaked salmon, add the sautéed vegetables, egg, horseradish sauce, mayonnaise, mustard, and bread crumbs. Use your gloved hands to combine all the ingredients thoroughly and evenly.
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Form the mixture into 5 equally sized patties, each approximately 1-inch thick.
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Heat olive oil in a clean large skillet over medium-high heat until hot and shimmering, but not smoking.
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Carefully add the fish patties to the hot oil. Cook over medium-high heat for about 1.5 minutes per side. Flip gently and cook for an additional 1.5 minutes per side, for a total of approximately 6 minutes, until golden brown and crispy. (Remember, your fish is already cooked; you are browning the exterior and cooking the egg binder.)
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Remove the cooked fish cakes from the heat and place them on a plate lined with paper towels to drain any excess oil.
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Serve immediately with your choice of tartar sauce, ketchup, or cocktail sauce.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.