Salmon cake sandwich
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Ingredients:salmon cake mixture
- 1 tablespoon olive oil
- 1⁄2 onion, finely diced
- pinch of salt and ground black pepper
- 1 tablespoon capers
- 1 pound fresh salmon
- 1⁄4 cup mayonnaise
- 1 whole egg
- 1⁄4 cup panko breadcrumbs
- 3 cloves garlic, minced or pressed
- 1 teaspoon Dijon mustard
- 1 pinch of Old Bay seasoning
- salmon cake mixture (formed into 4 patties)
- 2 tablespoons panko breadcrumbs (for sprinkling on at cook time)
- 2 tablespoons olive oil
- 4 sandwich buns split and toasted
- 4 cooked salmon cakes
- 4 tablespoons tartar sauce
- lettuce, tomato slices, pickles (optional toppings)
Salmon cake mixture: add a tablespoon of olive oil to a medium pan over medium-high heat.
Once the oil is shimmering, add diced onion to the pan and top it with a pinch of salt and ground black pepper. Cook the onions, stirring frequently until they are softened. This will take about 5 to 7 minutes. Once the onions are softened, add the capers and cook another 2 minutes.
While the onions and capers are cooking remove the skin from your salmon (if needed) and with a knife, chop the salmon into small pieces around a quarter inch in size. Add the salmon to a large bowl and wait for the onions and capers to cool.
Once the onions and capers have cooled for 10 minutes or so, add them to the bowl with the salmon.
Add mayonnaise, egg, panko breadcrumbs, garlic, Dijon mustard, and Old Bay seasoning to the bowl with the salmon, onions, and capers. Stir everything well to combine. Store this salmon cake mixture in a sealed container in the fridge until it is ready to be used.
Salmon cake cooking: once you are ready for sandwiching, add a large pan over medium heat. Add two tablespoons of olive oil to the pan while it is heating up.
Separate your salmon cake mixture into four parts. On top of parchment paper, you can form each part of the salmon mixture into four patties that are between a half inch and 3/4ths of an inch thick. Try to make patties that are about the width of your bun.
Sprinkle the top of each formed salmon cake patty with a good sprinkling of panko breadcrumbs and flip each cake into the olive-oiled pan, panko crumbs side down.
Sprinkle more panko on the top side of each cake in the pan and cook the first side of the salmon cake for 3 to 4 minutes before flipping.
Once flipped cook an additional 3 to 4 minutes on the second side or until both sides are browned and slightly crunchy. Remove to a paper towel lined plate to rest while you prepare the rest of your sandwich.
Sandwich assembly: slice and toast your bun if desired.
Add some tartar sauce to the bottom of your bun and top with lettuce (if using). Place a cooked salmon cake on top of the lettuce.
Add more tartar sauce on top of the salmon cake and top with pickles or tomato slices or whatever you choose to use as toppings.
Top each sandwich with the top bun and serve.