Salmon Cakes Recipe
If you’re on the hunt for a quick, flavorful dinner that always wows, this Salmon Cakes Recipe is about to become your new go-to. Imagine golden, crispy patties packed with savory salmon, fresh herbs, and a hint of tangy Dijon—all coming together in less than 30 minutes with pantry staples. Whether you’re craving something cozy on a weeknight or need a crowd-pleasing starter for a gathering, these salmon cakes nail that perfect balance of comfort and elegance, no matter the occasion.
Ingredients You’ll Need
The beauty of this Salmon Cakes Recipe is how it transforms simple, everyday ingredients into something truly special. Every item here has a purpose, from the moisture of mayo to the brightness of fresh parsley, each one adding a layer of taste, texture, or color to the final dish.
- Salmon: Canned salmon makes this recipe weeknight-friendly, but feel free to use cooked fresh salmon if you have it on hand.
- Breadcrumbs: These hold the patties together and add a satisfying bite—plus, extra for coating gives irresistible crispiness.
- Red Onion: Finely chopped for a pop of color and a mild, savory crunch in every bite.
- Celery: Adds subtle earthy flavor and a refreshing crunch that balances the richness of the salmon.
- Fresh Parsley: Brightens up the cakes with its fresh, herbal notes and a splash of green.
- Dijon Mustard: Provides a gentle tang that wakes up the flavor of the fish.
- Mayonnaise: Keeps the cakes moist and tender without overpowering the other flavors.
- Egg: Acts as a binder, ensuring your patties hold together perfectly from skillet to plate.
- Lemon Juice: Lifts the overall flavor and cuts through any richness with a bit of acidity.
- Garlic Powder: Infuses the mixture with gentle garlic warmth without being overwhelming.
- Salt: Balances all the flavors—don’t skip it!
- Black Pepper: Adds a subtle kick that enhances every ingredient.
- Olive Oil: Used for frying, giving the salmon cakes a beautiful golden crust.
How to Make Salmon Cakes Recipe
Step 1: Mix the Ingredients
Start by grabbing a large mixing bowl and adding the flaked salmon, breadcrumbs, red onion, celery, parsley, Dijon mustard, mayonnaise, egg, lemon juice, garlic powder, salt, and pepper. Gently mix everything together just until combined. The key here is not to overwork the mixture—doing so keeps the salmon cakes light, moist, and tender, rather than dense.
Step 2: Shape the Patties
Once the mixture is ready, use your hands to form it into 6 to 8 small patties. If you want that signature crunch, lightly coat each one in a little extra breadcrumbs. This simple step adds both texture and a beautiful golden color once cooked.
Step 3: Chill for Best Results
Place the patties on a plate and let them chill in the refrigerator for 15 to 20 minutes. This quick chill helps them firm up, making them less likely to fall apart in the pan—a little patience here goes a long way towards perfect salmon cakes every time.
Step 4: Fry to Perfection
Heat olive oil in a large skillet over medium heat. Once it’s shimmering, add the salmon cakes and cook for about 3 to 4 minutes per side, or until they’re golden brown and heated through. Work in batches if needed, and transfer finished cakes to a paper towel-lined plate to drain any excess oil.
Step 5: Serve and Savor
Serve your freshly cooked salmon cakes warm. They’re fantastic with a squeeze of lemon, a dollop of tartar sauce, or a simple side salad. The entire process is so simple, but the results are delightfully sophisticated—this Salmon Cakes Recipe truly shines at any table.
How to Serve Salmon Cakes Recipe
Garnishes
A little garnish can take your salmon cakes from everyday to extraordinary. Try a sprinkle of fresh parsley, a generous squeeze of lemon, or even a light dusting of smoked paprika for color. A spoonful of homemade or store-bought tartar sauce on the side adds a creamy, tangy finish that pairs perfectly with the crispy cakes.
Side Dishes
Salmon cakes are versatile enough to fit into any meal plan. For a light lunch, pair them with a crisp green salad tossed in a lemony vinaigrette. For a heartier dinner, serve alongside roasted potatoes, steamed asparagus, or a simple coleslaw. The mild flavor of the cakes lets you get creative with sides without overwhelming your tastebuds.
Creative Ways to Present
Don’t be afraid to think outside the box! Stack mini salmon cakes on slider buns with lettuce and a swipe of spicy aioli for fun party bites. Or tuck them into pita pockets with cucumber, tomatoes, and tzatziki for a Mediterranean twist. However you present them, this Salmon Cakes Recipe makes it easy to impress.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover salmon cakes, store them in an airtight container in the refrigerator for up to three days. Let them cool to room temperature before refrigerating to keep them from getting soggy, and place a piece of parchment between layers if you’re stacking them.
Freezing
This Salmon Cakes Recipe freezes beautifully, making meal prep a breeze. Arrange cooled cakes on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to two months—just grab however many you need for a quick, satisfying meal anytime.
Reheating
To reheat, place salmon cakes in a 350°F (175°C) oven for about 10 minutes, or until heated through and crisp on the outside. You can also use an air fryer for even more crunch. Avoid the microwave if possible, as it tends to make them soft rather than crispy.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! If you have leftover cooked salmon, just flake it and use it in place of the canned variety. The flavor will be even fresher and the texture slightly more delicate—just make sure the salmon is fully cooked and cooled before mixing.
What can I use instead of mayonnaise?
If you’d rather skip the mayo, try substituting with plain Greek yogurt or sour cream. Both options keep the cakes moist and add a subtle tang without overpowering the other flavors.
Can I bake these instead of frying?
Yes you can! For a lighter take, arrange the patties on a parchment-lined baking sheet and bake at 400°F (200°C) for 15 to 18 minutes, flipping halfway. They’ll still get nicely golden, with a slightly different texture than pan-frying.
How do I keep my salmon cakes from falling apart?
The secret is not to overmix the ingredients and to let the patties chill before cooking. The egg and breadcrumbs act as binders, and a quick rest in the fridge helps everything stick together once they hit the skillet.
Can I make this Salmon Cakes Recipe gluten-free?
Definitely! Swap the regular breadcrumbs for your favorite gluten-free variety. The rest of the ingredients are naturally gluten-free, so it’s an easy adjustment for those with dietary restrictions.
Final Thoughts
There’s something so special about sharing a delicious, homemade meal with family or friends, and this Salmon Cakes Recipe is the kind of dish you’ll want to make again and again. Warm, crisp, and packed with flavor, it’s easy enough for busy nights yet impressive enough for guests. Give it a try—you might just discover your new favorite seafood recipe!
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Salmon Cakes Recipe
- Total Time: 25 minutes
- Yield: 6–8 salmon cakes 1x
- Diet: Non-Vegetarian
Description
Delicious and easy-to-make salmon cakes using canned salmon, perfect for a quick seafood dinner. These salmon patties are crispy on the outside and tender on the inside, flavored with fresh herbs and spices, and can be pan-fried or baked for a lighter option.
Ingredients
Main Ingredients
- 2 (6-ounce) cans salmon, drained and flaked
- 1/2 cup breadcrumbs (plus extra for coating)
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise
- 1 large egg
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking
- 2 tablespoons olive oil (for frying)
Instructions
- Combine Ingredients: In a large bowl, mix the flaked salmon, breadcrumbs, red onion, celery, parsley, Dijon mustard, mayonnaise, egg, lemon juice, garlic powder, salt, and pepper until just combined, being careful not to overmix.
- Form Patties: Shape the mixture into 6 to 8 small patties and place them on a plate. Optionally, coat each patty lightly in extra breadcrumbs for added crispiness.
- Chill Patties: Refrigerate the patties for 15 to 20 minutes to firm up and help them hold their shape when cooking.
- Heat Oil: Warm the olive oil in a skillet over medium heat until shimmering but not smoking.
- Fry Patties: Cook the salmon cakes for 3 to 4 minutes on each side, or until they are golden brown and cooked through.
- Drain and Serve: Transfer the cooked patties to a paper towel-lined plate to remove excess oil. Serve warm with tartar sauce, lemon wedges, or a fresh side salad.
Notes
- For a lighter alternative, bake salmon cakes at 400°F (200°C) for 15-18 minutes, flipping halfway through cooking.
- Fresh cooked salmon can be used instead of canned salmon if preferred.
- Salmon cakes can be frozen for up to 2 months; reheat in the oven or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake
- Calories: 190
- Sugar: 1g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 55mg
