Hamdi Saidani This Gordon Ramsay-style salmon cake recipe is a masterclass in texture and flavor, designed to create a patty that holds together perfectly. By using fresh salmon, a precise binder ratio, and a pan-sear to a deep golden brown, you get a crispy exterior with a moist, flaky interior. This dish is perfect for a restaurant-quality lunch or a light dinner, ready in under an hour, plus chilling time.
Gordon Ramsay Salmon Cakes Ingredients
- 1¼ lb fresh salmon fillet, skin off
- 1 to 2 large eggs, lightly beaten
- 1–1½ cups panko breadcrumbs
- 3 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 small onion, finely diced
- 1/2 red bell pepper, finely diced
- 1 tbsp chopped fresh parsley
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- Finely grated zest of 1/2 lemon (optional)
- 2 tbsp unsalted butter
- 2 tbsp neutral oil (such as avocado or canola)
- For Serving: Lemon wedges, dill yogurt, or lemon-garlic aioli
How To Make Gordon Ramsay Salmon Cakes
- Cook and Cool the Salmon: Preheat your oven to 425°F (220°C). Place the salmon on a parchment-lined tray, drizzle with a little oil, and season with salt and pepper. Bake for 10–15 minutes until it is just opaque. Let it rest for 10 minutes, then flake it into large pieces, discarding any skin or bones. Spread the flakes on a tray for 5 minutes to release any excess steam.
- Sauté and Cool the Vegetables: In a skillet over medium heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Add the finely diced onion and red pepper and cook for 7–9 minutes until soft and lightly golden. Transfer to a bowl and let the mixture cool completely.
- Mix the Patties: In a large bowl, gently combine the flaked salmon, the completely cooled vegetables, parsley, lemon zest, 1 cup of the panko, 1 egg, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper. Fold everything together gently. If the mixture seems too dry and crumbly, add the second egg.
- Form and Chill: Shape the mixture into 10–12 patties, about 1/2-inch thick. If the mixture feels soft, place the formed patties on a tray, cover them, and chill in the refrigerator for at least 15–30 minutes to help them firm up.
- Pan-Fry Until Golden: In a large non-stick or cast-iron skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat. Carefully place the patties in the pan, being sure not to overcrowd them. Fry for 3.5–4 minutes per side, until a deep golden-brown crust forms and the inside is hot. Refresh the pan with more butter and oil between batches.
- Serve: Sprinkle with a little extra parsley and a squeeze of fresh lemon juice. Serve immediately with a side of dill yogurt or lemon-garlic aioli.
Recipe Tips
- How to get a cake that doesn’t fall apart? The three most important secrets are: 1) Cool the cooked salmon and vegetables completely before mixing. 2) Start with only one egg as a binder, adding a second only if the mixture is too dry. 3) Chill the formed patties for at least 15 minutes before frying to help them firm up and hold their shape.
- Why cook the salmon first? Cooking the salmon before mixing creates a wonderful, flaky texture in the final cakes. Using raw salmon would result in a much denser, more uniform, and sometimes mushy texture. Letting the cooked flakes steam dry is a key step to control moisture.
- Can I bake these instead of frying? Yes. For a baked version, place the chilled patties on a parchment-lined baking sheet. Spray them lightly with oil and bake at 400°F (200°C) for about 15–18 minutes, flipping carefully after 10 minutes, until they are golden and heated through.
- Why use both oil and butter? This is a classic chef’s technique. The oil has a high smoke point which is perfect for creating a hard sear, while the butter adds a rich, nutty flavor and helps to achieve a beautiful, even golden-brown color.
What To Serve With Salmon Cakes
These are a fantastic main course for a light lunch or dinner. They pair beautifully with:
- A simple, crisp green salad with a lemon vinaigrette.
- A side of roasted asparagus or steamed green beans.
- On a toasted brioche bun with a dollop of tartar sauce for a gourmet salmon burger.
How To Store Salmon Cakes
- Refrigerate: Store leftover cooked patties in an airtight container in the refrigerator for up to 3 days.
- Freeze: For longer storage, you can freeze the unbaked patties. Place them on a parchment-lined tray to freeze solid, then transfer them to a freezer-safe bag. Pan-fry them directly from frozen, adding a few extra minutes to the cooking time.
- Reheat: For the best results, reheat cooked patties in a 375°F oven or in an air fryer for a few minutes to restore their crispiness.
Salmon Cakes Nutrition Facts
- Serving: 2 cakes
- Calories: 480 kcal
- Carbohydrates: 25g
- Protein: 32g
- Fat: 28g
- Saturated Fat: 8g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use canned salmon?
You can, but the texture and flavor will be significantly different. Canned salmon is much softer and has a stronger flavor. If you use it, be sure to drain it very well and reduce the amount of added salt in the recipe.
Why are my salmon cakes dry?
Dry salmon cakes are almost always the result of overcooking either the initial salmon fillet or the final patty. The salmon should be just opaque when you first bake it, and the final cakes only need a few minutes per side to heat through and crisp up.
What is a fish spatula?
A fish spatula is a thin, flexible, and slotted metal spatula. Its design makes it the perfect tool for gently sliding under delicate items like fish fillets or salmon cakes without breaking them.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Salmon En Croûte Recipe
- Gordon Ramsay Salmon with Smashed Potatoes Recipe
- Gordon Ramsay Salmon Ceviche Recipe
Gordon Ramsay Salmon Cakes Recipe
Description
A foolproof recipe for perfectly structured salmon cakes with a crispy, golden exterior and a moist, flaky interior, packed with fresh salmon, herbs, and vegetables.
Ingredients
Instructions
- Bake the salmon at 425°F for 10-15 minutes until just opaque. Let it cool and flake it.
- Sauté the finely diced onion and pepper in butter and oil until soft. Let the mixture cool completely.
- In a large bowl, gently combine the flaked salmon, cooled vegetables, 1 cup of panko, 1 egg, mayonnaise, and all seasonings.
- Form the mixture into 10-12 patties. Chill them on a tray for at least 15-30 minutes to firm up.
- Pan-fry the patties in a hot skillet with butter and oil for about 3.5–4 minutes per side, until deep golden brown and heated through.
- Serve immediately with a squeeze of lemon and your favorite sauce.
Notes
- u003cliu003eu003cstrongu003eCool Everything First:u003c/strongu003e The most important tip for this recipe is to let both the cooked salmon and the sautéed vegetables cool completely before mixing. A warm mixture will result in soft patties that fall apart.u003c/liu003eu003cliu003eu003cstrongu003eChill Before Frying:u003c/strongu003e Do not skip the chilling step. This is a non-negotiable secret that helps the patties firm up and hold their shape perfectly in the hot pan.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Overcrowd the Pan:u003c/strongu003e For a perfect, crispy crust, fry the patties in batches with plenty of space between them. This allows them to sear, not steam.u003c/liu003eu003cliu003eu003cstrongu003eUse a Fish Spatula:u003c/strongu003e A thin, flexible fish spatula is the best tool for flipping the delicate patties without breaking their beautiful crust.u003c/liu003e
Gordon Ramsay Salmon Cakes Recipe
