Kosher Salmon Patties: American Salmon Cakes
Choose a non-stick skillet for these kosher salmon patties to ensure they slide easily from the pan without breaking. Use medium heat to fry them. A pan that is too hot will burn the exterior before the interior reaches 63°C (145°F), while a pan that is too cool will leave the patties greasy. Pat the salmon dry before mixing because a moist mixture will not hold together well and can result in soggy patties.
These salmon cakes combine canned pink salmon with panko and fresh herbs. You shape them into patties 2 cm thick and 5 cm in diameter. Leave a small indentation in the centre to prevent puffing during the 12 minutes of cooking. The result is a golden brown crust that pairs with a chilled Greek-style yoghurt and dill sauce. The total process takes 22 minutes.
Kosher Salmon Patties: American Salmon Cakes
Recipe cardIngredients
Instructions
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Prepare the salmon
Drain the salmon and remove any bones and skin. Break the flesh into fine flakes with a fork. Pat the flakes dry with a kitchen towel to reduce excess moisture so the patties do not become soggy.
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Mix the base
Combine the salmon, egg, panko, onion, parsley, garlic powder, dill, lemon juice, mayonnaise, salt and pepper in a bowl. Stir with a fork until the mixture is well blended. Stop as soon as it holds together to keep the salmon fibres tender.
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Shape the patties
Divide the mixture into five equal portions of 80 g each. Form them into patties 2 cm thick and 5 cm in diameter. Press a small indentation into the centre of each to prevent them from puffing during frying.
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Rest the mixture
Leave the formed patties at room temperature. This allows the binder to set so the patties firm up before they hit the heat.
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Fry until golden
Heat 15 ml of neutral oil in a non-stick skillet over medium heat. Fry the patties for 3–4 minutes per side. Remove them when a golden brown crust forms and the internal temperature reaches 63°C (145°F).
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Drain and rest
Transfer the patties to a plate lined with paper towels to drain excess oil. Let them rest for 2 minutes to allow the juices to redistribute.
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Whisk the sauce
Combine yoghurt, chopped dill, 5 ml lemon juice, 1 g salt and 0.5 g black pepper in a small bowl. Keep the sauce chilled until you are ready to serve.
Maintain a medium heat while frying. If the pan is too hot, the exterior will burn before the centre reaches 63°C (145°F). If the pan is too cool, the salmon will absorb the oil and become greasy rather than crisp.
What to serve with it
Place the patties on toasted sourdough with lemon-dill sauce and arugula for a sandwich. For a low-carb lunch, wrap a patty in a spinach leaf with sliced avocado and sesame seeds. You can also serve them atop a mixed greens salad with cherry tomatoes, cucumber and a light vinaigrette.
Storing and reheating
Keep cooked patties in the fridge for 2 to 4 days. For longer storage, freeze them in a single layer in a freezer bag for up to 3 months. Reheat in a pre-heated oven at 180°C (350°F) for 5 to 6 minutes or 10 to 12 minutes from frozen.
Nutrition per serving
- Calories
- 215
- Protein
- 18.4 g
- Carbs
- 8.2 g
- Fat
- 11.6 g
- Fiber
- 1.1 g
- Sugar
- 2.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I use a different binder instead of panko?
Yes. Use 80 g of mashed cooked sweet-potato for a moist version that reduces refined carbohydrates. You may also use almond flour or a gluten-free blend to maintain a similar texture while avoiding wheat.
How do I stop the patties from falling apart in the pan?
Pat the salmon flakes dry before mixing to remove excess moisture. Ensure you let the formed patties rest at room temperature for 5 minutes before frying so the mixture firms up and holds its shape.
Can I add different flavours to the salmon mixture?
Yes. Mix in 10 g of chopped capers, a pinch of dried oregano and 5 g of smoked paprika for a Mediterranean style. Serve these with a yoghurt-cucumber sauce to complement the savoury profile.
Why are my patties burning on the outside but raw inside?
Your skillet is too hot. Maintain a medium heat to ensure the crust caramelises slowly. This allows the internal temperature to reach 63°C (145°F) without scorching the exterior of the patty.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
