These Salmon Cakes are crispy on the outside, tender on the inside, and packed with savory flavor. Flaked sockeye salmon is combined with sautéed onions and red bell pepper, panko breadcrumbs, eggs, and a touch of mayonnaise and Worcestershire sauce to create moist, flavorful patties. Pan-seared in butter and olive oil, the cakes develop a golden, crunchy crust while staying light and flaky inside.
Served with a creamy homemade tartar sauce made from mayonnaise, chopped dill pickles, fresh dill, lemon juice, and a touch of sugar, these salmon cakes make a satisfying meal or appetizer. They’re perfect alongside a fresh salad, roasted vegetables, or tucked into a sandwich for a delicious seafood-inspired dish.