Panko-Crusted Baked Mackerel Cakes
I absolutely love seafood. And I’m all about simplicity and ease. Using canned fish is fast and healthy.
Mackerel is full of omega-3 fatty acids which are fabulous for brain, skin, and heart health. The best part about these Panko-Crusted Baked Mackerel Cakes is that you can substitute the mackerel with other fish such as canned or fresh salmon or tuna.
There are many ways to get your omega-3s on. I enjoy eating my mackerel cakes over a bed of mixed greens tossed in some olive oil, salt, and pepper. This dish can be a main entrée – just add a chunk of crusty bread and a side vegetable for a complete meal.
- Cooking spray
- 2 4.5 ounce cans of mackerel in olive oil
- ⅓ cup panko or homemade breadcrumbs
- ½ Tbsp dried parsley
- ¼ cup red onion, finely diced
- 1 egg
- 2 Tbsp panko or homemade breadcrumbs
- 1 tsp dried dill
- ½ tsp paprika
- 1 tsp lemon zest
- Salt & Pepper to taste
- Lemon wedges (optional)
- Mixed greens (optional)
- Olive oil (optional)
Preheat the oven to 325° Bake. Cover a baking sheet with tin foil for easy clean up and spray with a non-stick cooking spray. Open the cans of mackerel and drain the excess oil.
In a small skillet, toast ⅓ cup of the panko over medium heat until light brown in color. Remove from heat. Put the panko in a small bowl, add the dried parsley, and stir to combine.
Finely dice the onion. In a separate bowl, add the onion, egg, 2 Tbsp panko, dill, paprika, lemon zest, salt, and pepper to the mackerel. Mix together so everything is combined and the mackerel is still chunky. Form two fish cake patties using a ½ cup measuring cup.
Place the toasted panko and parsley mixture on a plate. Gently coat each mackerel patty with the panko mixture. Place the coated patties on the baking sheet. Bake for 15 minutes.
Serve with a lemon wedge over some mixed greens tossed with some olive oil, salt, and pepper (optional).
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By Sarah Koszyk, MA, RDN, NBC-HWC
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This is excellent receipt
I enjoy very much
Thank you! It’s definitely a fav of mine too.
Awesome recipe ! The bed of greens is a great touch !
Thank you! It’s definitely tasty and we can always use a little more greens
[…] Algunos de mis favoritos incluyen Hamburguesas De Salmón Al Hornoque utilizan salmón enlatado; Pasteles de caballa al horno con costra de panko, que utilizan caballa enlatada; y Tacos De Pescado Pevre A La Parrilla. – Sarah […]
Muchisimas gracias!
I really liked this! I was looking for mackerel recipes after learning I needed to increase my Omega 3s. I didn’t like mackerel the first time I tried it, so I was nervous to try it again. These mackerel cakes are very delicate tasting. Changes:
I skipped the dry parsley in the panko and added 1 t dried basil to the mackerel cake mix.
I used whole wheat panko.
I used mackerel packed in water because it is much cheaper. I measured out 6 oz of mackerel, approximating that is how much fish would be in 2 oil-packed cans, and then I tossed it in about 1 1/2 tablespoons of olive oil (it all absorbed into the fish very quickly, just as if I had drained the mackerel from an oil-packed can)
I divided it into 3 patties instead of 2
I served one patty on a simple kale salad–kale massaged with 1/2 teaspoon of olive oil, salt and pepper, and a splash of balsamic vinegar.
Hi Samantha,
These all sound like great modifications. Mackerel is very easy to work with (like tuna) and can be enjoyed with different seasonings. I also like buying mackerel in water and then adding your own olive oil as desired. Great tips. Thanks for sharing! Glad the dish tasted delicious.