THE RECIPE JOURNAL · Main Course
Pretzel-Crusted Salmon Cakes
These crispy and flavorful salmon cakes are a fun twist on a classic favorite, with a crunchy pretzel crust that adds the perfect amount of texture. They’re easy to make and perfect for a quick weeknight dinner or appetizer.
FROM THE KITCHEN • Pretzel-Crusted Salmon Cakes
01 THE RECIPE
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Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by combining the salmon, chopped onion, flour, egg, and a pinch of salt and pepper in a bowl. Give everything a good mix until it’s well combined. Next, crush the pretzels—put them in a plastic bag and use a rolling pin or something heavy to break them into small pieces. Shape the salmon mixture into patties, then press each one into the crushed pretzels so they’re nicely coated. Heat some oil in a skillet over medium heat, and cook the patties for about 5 to 6 minutes on each side, until they’re golden and crispy. Once they’re done, transfer them to a plate lined with paper towels to soak up any extra oil. Serve warm and enjoy!
Why you’ll love it
These cakes have a perfect balance of crunchy and tender textures. The pretzel crust adds a salty, satisfying crunch that pairs beautifully with the moist, flavorful salmon inside. They are quick to make and great for a weeknight dinner or a casual gathering.
How to serve
Serve with a tangy dipping sauce like lemon aioli or spicy mustard. A fresh green salad or roasted vegetables make a light, balanced meal alongside these cakes. For a heartier option, try them on a toasted bun as a sandwich.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the crust crispy. These cakes can also be frozen before cooking; thaw in the fridge overnight before frying.
