📝 About This Recipe
Transform fresh salmon into kid-friendly, golden patties that are crunchy on the outside and tender on the inside. These cakes are a fantastic way to introduce healthy Omega-3s to little ones through a familiar, nugget-like texture and a mild, buttery flavor profile. Perfectly seasoned and paired with a creamy 'Mermaid Dip,' they turn a nutritious seafood dinner into a fun, hands-on meal that even the pickiest eaters will adore.
🥗 Ingredients
The Salmon Base
- 1 pound Fresh Salmon Fillet (skin removed and finely minced or pulsed in a food processor)
- 3/4 cup Panko Breadcrumbs (divided; half for the mix and half for coating)
- 1 Large Egg (lightly beaten to act as a binder)
Flavor Boosters
- 2 tablespoons Mayonnaise (adds moisture and richness)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Yellow Onion (grated or very finely minced so kids don't notice the texture)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Kosher Salt
- 2 tablespoons Unsalted Butter (for pan-frying)
- 1 tablespoon Olive Oil (to prevent butter from burning)
Mermaid Dipping Sauce
- 1/2 cup Greek Yogurt or Sour Cream (plain)
- 1 teaspoon Honey (to balance the tang)
- 1 teaspoon Mild Yellow Mustard
- 1/4 teaspoon Dried Dill
👨🍳 Instructions
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1
Ensure the salmon is completely skinless and boneless. Mince the raw salmon very finely with a sharp knife or pulse it 4-5 times in a food processor until it looks like coarse ground meat, but not a paste.
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2
In a large mixing bowl, whisk the egg, mayonnaise, lemon juice, grated onion, garlic powder, and salt until smooth.
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3
Fold in the minced salmon and the fresh parsley, stirring gently to combine.
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4
Add 1/4 cup of the Panko breadcrumbs to the salmon mixture. Stir until the mixture holds together when pressed. If it feels too wet, add one more tablespoon of breadcrumbs.
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5
Place the remaining Panko breadcrumbs in a shallow dish or plate.
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6
Scoop about 2 tablespoons of the salmon mixture and roll it into a ball, then gently flatten it into a patty about 1/2 inch thick.
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7
Press each side of the patty into the reserved Panko breadcrumbs, coating them evenly for maximum crunch.
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8
Place the prepared cakes on a plate and refrigerate for 10-15 minutes. This 'chilling' step helps the cakes stay together during frying.
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9
While the cakes chill, whisk together the Greek yogurt, honey, mustard, and dill in a small bowl to create the Mermaid Dip. Set aside.
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10
Heat a large non-stick skillet over medium heat. Add the butter and olive oil.
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11
Once the butter is bubbling, carefully place the salmon cakes in the pan. Do not overcrowd; cook in two batches if necessary.
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12
Fry for 3-4 minutes on the first side until deeply golden brown. Flip carefully using a thin spatula.
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13
Cook for another 3 minutes on the second side until the salmon is opaque and cooked through.
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14
Transfer the finished cakes to a paper-towel-lined plate to drain any excess oil.
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15
Serve warm with the dipping sauce on the side for the ultimate kid-friendly seafood feast!
💡 Chef's Tips
Chilling the patties for at least 10 minutes before frying is the secret to preventing them from falling apart. If using canned salmon, ensure you drain it thoroughly and remove any skin or soft bones before mixing. For extra hidden veggies, you can add 2 tablespoons of finely grated carrots to the salmon mix. To get an extra-crispy exterior, use Panko instead of traditional breadcrumbs as they absorb less oil. Avoid high heat; medium heat ensures the middle cooks through without burning the delicate breadcrumb crust.
🍽️ Serving Suggestions
Serve with a side of 'Seaweed' steamed broccoli or green beans for a themed meal. Pair with sweet potato fries or roasted potato wedges for a healthy take on 'Fish and Chips.' Place a cake inside a slider bun with a slice of cucumber for a mini salmon burger. Serve alongside a bright fruit salad to balance the savory flavors. A glass of cold milk or sparkling apple cider makes for a perfect kid-friendly beverage pairing.