Sun-Dried Tomato and Basil Salmon Cakes

Sun-Dried Tomato and Basil Salmon Cakes

Flaky salmon cakes studded with sun-dried tomato and fresh basil, pan-seared to a golden crust.

Total 35 min Makes 4 servings Calories 335/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Fish, Wheat

These salmon cakes combine canned or cooked salmon with chopped sun-dried tomatoes and fresh basil for a Mediterranean-leaning twist on the classic patty. A quick pan-sear in olive oil gives them a crisp exterior while the inside stays moist and tender. Serve them as a weeknight dinner with a lemony salad or as an appetizer with a dollop of aioli.

Ingredients

  • 1 1/2 pounds cooked salmon, flaked (or three 6-ounce cans, drained)
  • 2/3 cup panko breadcrumbs
  • 1/3 cup sun-dried tomatoes, oil-packed, drained and finely chopped
  • 3 tablespoons fresh basil, finely chopped
  • 2 large eggs, lightly beaten
  • 1/4 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons olive oil, for pan-searing
  • 1 lemon, cut into wedges, for serving

Method

  1. In a large bowl, flake the cooked salmon into bite-sized pieces, checking for and removing any bones or skin.

  2. Add the panko breadcrumbs, chopped sun-dried tomatoes, and basil to the salmon, and toss gently to combine.

  3. In a small bowl, whisk together the eggs, mayonnaise, Dijon mustard, garlic, lemon juice, salt, pepper, and red pepper flakes.

  4. Pour the egg mixture over the salmon mixture and fold gently until just combined, taking care not to break up the salmon too much.

  5. Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick.

  6. Cover and refrigerate the patties for 20 minutes to help them firm up before cooking.

  7. Heat 1 1/2 tablespoons of olive oil in a 9-inch nonstick or cast iron skillet over medium heat.

  8. Add 4 patties to the skillet and cook until golden brown and crisp, about 4 minutes per side.

  9. Transfer the cooked patties to a plate lined with paper towels, then add the remaining olive oil to the skillet and repeat with the second batch of patties.

  10. Serve the salmon cakes warm with lemon wedges on the side.

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    Sun-Dried Tomato and Basil Salmon Cakes

    These salmon cakes combine canned or cooked salmon with chopped sun-dried tomatoes and fresh basil for a Mediterranean-leaning twist on the classic patty. A quick pan-sear in olive oil gives them a crisp exterior while the inside stays moist and tender. Serve them as a weeknight dinner with a lemony salad or as an appetizer with a dollop of aioli.

    35 min 4 servings 335 cal

    Ingredients

    • 1 1/2 pounds cooked salmon, flaked (or three 6-ounce cans, drained)
    • 2/3 cup panko breadcrumbs
    • 1/3 cup sun-dried tomatoes, oil-packed, drained and finely chopped
    • 3 tablespoons fresh basil, finely chopped
    • 2 large eggs, lightly beaten
    • 1/4 cup mayonnaise
    • 2 teaspoons Dijon mustard
    • 2 cloves garlic, minced
    • 2 tablespoons lemon juice, freshly squeezed
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/4 teaspoon red pepper flakes
    • 3 tablespoons olive oil, for pan-searing
    • 1 lemon, cut into wedges, for serving

    Method

    1. 1

      In a large bowl, flake the cooked salmon into bite-sized pieces, checking for and removing any bones or skin.

    2. 2

      Add the panko breadcrumbs, chopped sun-dried tomatoes, and basil to the salmon, and toss gently to combine.

    3. 3

      In a small bowl, whisk together the eggs, mayonnaise, Dijon mustard, garlic, lemon juice, salt, pepper, and red pepper flakes.

    4. 4

      Pour the egg mixture over the salmon mixture and fold gently until just combined, taking care not to break up the salmon too much.

    5. 5

      Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick.

    6. 6

      Cover and refrigerate the patties for 20 minutes to help them firm up before cooking.

    7. 7

      Heat 1 1/2 tablespoons of olive oil in a 9-inch nonstick or cast iron skillet over medium heat.

    8. 8

      Add 4 patties to the skillet and cook until golden brown and crisp, about 4 minutes per side.

    9. 9

      Transfer the cooked patties to a plate lined with paper towels, then add the remaining olive oil to the skillet and repeat with the second batch of patties.

    10. 10

      Serve the salmon cakes warm with lemon wedges on the side.