Salmon Cakes Recipe

These moist, flavorful salmon cakes combine flaked salmon with fresh herbs, breadcrumbs, and a hint of lemon zest. Lightly pan-fried to a golden crisp, they’re perfect for a quick dinner, appetizer, or even a fancy brunch.

Why You’ll Love This Recipe

• Quick and easy—ready in about 30 minutes
• Versatile—you can serve them as sandwiches, appetizers, or main dishes
• Healthier twist—packed with protein and omega-3 from the salmon
• Crowd-pleasing—crispy outside, tender inside, with bright, herby flavor

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked salmon, flaked
• Breadcrumbs or panko
• Fresh parsley or dill, chopped
• Green onion or red onion, finely diced
• Egg, beaten
• Lemon zest and a squeeze of fresh lemon juice
• Dijon mustard or mayonnaise
• Salt and pepper
• Optional spices: garlic powder, paprika, cayenne

directions

1. In a bowl, combine flaked salmon, breadcrumbs, chopped herbs, onion, beaten egg, lemon zest and juice, Dijon or mayo, salt, pepper, and any desired spices.
2. Gently mix until just combined—avoid overworking to keep cakes tender.
3. Form mixture into patties, about 3 inches in diameter.
4. Preheat a skillet over medium heat and add a thin film of oil or butter.
5. Cook patties for 3–4 minutes per side until golden brown and heated through. Adjust heat as needed to avoid burning.
6. Remove from pan and let rest briefly on a paper towel-lined plate.

Servings and timing

• Servings: Makes approximately 6–8 salmon cakes, serving 4–6 people depending on portion size.
• Prep time: about 10 minutes
• Cook time: 8–10 minutes
• Total time: around 20 minutes

If your recipe didn’t specify, this is based on standard salmon cake proportions.

Variations

• Pantry swap: Use plain yogurt instead of mayo for a lighter twist.
• Added veggies: Mix in finely diced bell pepper or celery for crunch.
• Cheesy version: Fold in crumbled feta or goat cheese.
• Spicy kick: Add chopped jalapeño or chili powder.
• Healthy bake alternative: Brush with oil and bake at 400 °F (200 °C) for 12–15 minutes, flipping halfway.

storage/reheating

• Refrigerator: Store cooled cakes in an airtight container for up to 3 days.
• Freezer: Freeze uncooked patties on a tray, then transfer to a bag—lasts up to 3 months. Cook from frozen, adding a couple extra minutes per side.
• Reheating: Reheat in a skillet over medium-low heat or in a 350 °F (175 °C) oven for 8–10 minutes until warmed through and crisp.

FAQs

What type of salmon works best for cakes?

You can use canned, fresh, or leftover cooked salmon. Wild salmon has richer flavor, but any type is fine.

Can I use canned salmon instead of fresh?

Yes! Drain it well, remove skin and bones, then flake for the mixture.

How do I prevent the cakes from falling apart?

Avoid overmixing and be sure to use the beaten egg and breadcrumbs to bind the mixture.

Can I make them ahead of time?

Yes—prepare the patties, cover, and refrigerate for a few hours before cooking. You can also freeze them uncooked.

What side dishes pair well with salmon cakes?

Serve with a green salad, coleslaw, roasted vegetables, or over rice with a squeeze of lemon.

Can I bake instead of pan‑frying?

Definitely—bake at 400 °F (200 °C) for about 12–15 minutes, flipping halfway for even crisping.

Are salmon cakes gluten‑free?

Use gluten‑free breadcrumbs or crushed gluten-free crackers to make them GF.

How long do leftovers last?

In the fridge, up to 3 days. In the freezer, up to 3 months uncooked or about 1 month cooked.

What can I use instead of breadcrumbs?

Try crushed crackers, oats, almond flour, or crushed rice cereal for texture.

Can I add cheese to the mixture?

Yes! Fold in crumbled feta, goat cheese, or shredded cheddar for added richness.

Conclusion

Salmon cakes are a fantastic meal solution—quick to mix, simple to cook, and endlessly customizable. Whether pan‑fried or baked, served solo or plated with sides, they’re sure to satisfy. Give them a try and enjoy a fresh, flavorful dish that comes together in no time!

Print