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Flaking the salmon while it's still warm is the secret to achieving perfectly flaky salmon cakes. This recipe combines tender roasted salmon with panko breadcrumbs, garlic salt, and crème fraîche to create flavorful patties. Topped with a creamy Parmesan spinach sauce, these salmon cakes are a delightful dish to serve. The sauce thickens beautifully as the cream cheese melts and blends with the spinach and Parmesan, creating a luscious topping for the golden-browned cakes.
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Pat salmon dry and place on a prepared baking sheet. Roast in a hot oven at 145°F until salmon reaches a minimum internal temperature of 145°F, about 13-15 minutes. Carefully remove from oven and transfer salmon to a plate.
Remove skin from salmon and discard. Using two forks, flake salmon into small pieces while still warm.
In a mixing bowl, combine panko breadcrumbs and 2 tbsp water. Let sit for 1 minute.
After 1 minute, add flaked salmon, garlic salt, and crème fraîche to the bowl. Mix until combined.
Form salmon mixture into 4 evenly-sized patties, about 3 inches in diameter. Chill in the freezer until firm, at least 10 minutes.
Remove salmon cakes from the freezer after at least 10 minutes.
Place a large non-stick pan over medium-high heat and add 2 tsp olive oil. Add salmon cakes to the hot pan and cook until browned, about 3-4 minutes per side.
Place a medium pan over medium-high heat. Add cream cheese and 1/2 cup water to the hot pan. Stir often until cream cheese melts, about 1-2 minutes.
Add half the Parmesan cheese (reserve remaining for garnish), garlic salt, and spinach. Stir occasionally until the sauce thickens, about 3-4 minutes.
Top salmon cakes with the creamy Parmesan spinach sauce and remaining Parmesan cheese. Serve immediately.
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Flake the salmon while it's still warm for the best texture in your salmon cakes.
Chilling the salmon cakes in the freezer helps them hold their shape during cooking.
Reserve some Parmesan cheese for garnish to enhance the presentation.
Why should I flake the salmon while it's warm?
Flaking the salmon while it's warm ensures it breaks apart easily and creates a better texture for the salmon cakes.
Can I use regular breadcrumbs instead of Panko?
Yes, you can substitute regular breadcrumbs, but Panko provides a lighter and crispier texture.
How long should I chill the salmon cakes?
Chill the salmon cakes in the freezer for at least 10 minutes to help them firm up and hold their shape during cooking.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead of time and reheat it gently before serving.
What should I serve with salmon cakes?
Salmon cakes pair well with a fresh salad, roasted vegetables, or steamed rice.
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