Hot Smoked Salmon Cakes with Old Bay MayoHot Smoked Salmon Cakes with Old Bay Mayo

Meal Theme: Appetizer

Approximate Yield: 24 Servings


Put a smoked salmon twist on the classic Maryland crab cake by substituting one of our hot smoked salmon varieties for the crustacean. Flaked hot smoked salmon and Old Bay mayo turn these crispy smoked salmon cakes into an appetizer rich with spice and flavor! Crab cakes are a Mid-Atlantic culinary staple, and our hot smoked salmon cakes bring this beloved dish a little further North. No matter where you are, our Hot Smoked Salmon Cakes with Old Bay Mayo will become a new favorite for every occasion!


12 oz. hot smoked salmon (you can sub with our smoked salmon salad, if wanting for a creamier consistency)
2 tablespoons mayonnaise (+ 1/4 cup for Old Bay mayo)
1⁄2 teaspoon Old Bay seasoning
1 tablespoon whole grain mustard
1⁄2 red pepper (finely chopped)
1⁄4 cup loosely packed parsley leaves (chopped, + more to garnish)
1⁄2 cup panko (or coarsely ground breadcrumbs)
1⁄2 cup canola oil (for frying)


Mix hot smoked salmon, 2 tablespoons mayonnaise, mustard, red pepper, and parsley together in a bowl.

Mix ¼ cup mayonnaise with Old Bay, and reserve.

Take a tablespoon measure, and make a 2-inch ball, and place on a plate or sheet tray. Using your hands, form the balls down into compact cakes.

Pour panko into a separate bowl. Roll each cake in the panko until it’s loosely coated.

In a large sauté pan, add oil, and preheat to medium, until the oil is shimmering but not smoking. Fry the cakes on the first side until golden brown, about 2 minutes, flip and repeat on the other side for 1 minute.

Drain on paper towel lined plate or sheet tray.

Serve topped with a dollop of Old Bay mayo (or serve Old Bay mayo on the side, if you prefer).

Garnish with parsely.


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