Salmon Cakes Recipe

There’s something undeniably comforting about a plate of golden, crispy salmon cakes recipe. Whether you’re looking to impress at dinner or simply use up some pantry staples, salmon cakes are a deliciously versatile option.

And here’s the secret: they’re surprisingly easy to make. In this guide, you’ll learn everything you need to know about crafting perfect salmon cakes from scratch—and why this humble dish deserves a spot in your regular recipe rotation. (See also: Fishcake on Wikipedia).

How to Make Salmon Cakes: Step-by-Step

Quick Overview

Making salmon cakes involves combining cooked or canned salmon with binders like eggs and breadcrumbs, seasoning the mix, shaping it into patties, and pan-frying until golden brown. It’s simple, fast, and hard to mess up with the right tips.

Key Ingredients and Their Importance

• Salmon (canned or cooked fresh): The star of the show. Canned is convenient, but leftover grilled or baked salmon adds a richer flavor.
• Egg: Acts as a binder to hold everything together.
• Breadcrumbs (or crushed crackers): Adds texture and structure.
• Mayonnaise or Greek yogurt: Adds moisture and creaminess.
• Dijon mustard: Gives a subtle tang that lifts the flavor profile.
• Garlic powder, lemon zest, parsley, and seasonings: Brings depth and brightness.

Tip: Personally, I love adding a pinch of smoked paprika for an extra layer of flavor.

Detailed Step-by-Step Instructions

1. Prep the Salmon
   If using canned salmon, drain well and flake with a fork. If using cooked salmon, remove any skin or bones and break into small chunks.
2. Mix the Ingredients
   In a large mixing bowl, combine:
   • 1 can (15 oz) of salmon
   • 1 egg
   • 1/4 cup mayonnaise
   • 1/2 cup breadcrumbs
   • 1 tbsp Dijon mustard
   • 1/2 tsp garlic powder
   • 1/2 tsp lemon zest
   • 2 tbsp chopped parsley
   • Salt and pepper to taste
   Mix gently until everything is just combined.
3. Shape the Patties
   Scoop out portions and shape into 6-8 equal-sized patties. If the mixture feels too wet, add a little more breadcrumbs.
4. Chill (Optional but Recommended)
   Place patties on a plate and chill in the fridge for 15-20 minutes. This helps them firm up and hold their shape when cooking.
5. Cook the Cakes
   Heat a skillet over medium heat with 1-2 tablespoons of avocado oil or olive oil. Cook each patty for about 4-5 minutes per side, or until golden brown and crispy.
6. Serve and Enjoy!
   Serve hot with a squeeze of lemon, tartar sauce, or a dollop of herbed yogurt. They pair wonderfully with a side salad or even on a bun as a sandwich.

Tips for the Best Salmon Cakes Ever

• Don’t overmix. Mix just until combined to keep the texture light.
• Chill before frying. This helps keep the cakes from falling apart.
• Use a non-stick skillet or well-seasoned cast iron. Prevents sticking and allows a nice crust.
• Add a touch of heat. A pinch of cayenne or finely diced jalapeño adds a lovely kick.

Recommended Tools

• Non-stick or cast-iron skillet
• Mixing bowls
• Spatula for flipping
• Lemon zester

How to Store Salmon Cakes for Freshness

Leftover salmon cakes store beautifully:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Lay cooked cakes on a baking sheet, freeze until solid, then transfer to a zip-top bag. They keep for up to 2 months.
• Reheating: Use an oven or toaster oven to maintain crispiness. Avoid microwaving if possible.

Salmon Cakes Recipe

Isabella

This homemade salmon cakes recipe is crispy, flavorful, and easy to make with pantry staples like canned salmon, breadcrumbs, and eggs. A quick and healthy meal for any time of day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chill Time 20 minutes mins

Total Time 45 minutes mins

Course Appetizer, Dinner, Snack

Cuisine American

Servings 4

Calories 220 kcal

Equipment

• Mixing bowl
• Spatula
• Non-stick or cast iron skillet
• Measuring spoons
• Lemon zester

Ingredients

  

• 1 can 15 oz salmon, drained and flaked
• 1 large egg
• 1/4 cup mayonnaise or Greek yogurt
• 1/2 cup breadcrumbs panko preferred
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp lemon zest
• 2 tbsp fresh parsley chopped
• Salt and pepper to taste
• 1 –2 tbsp olive oil or avocado oil for frying

Instructions

 

• Drain and flake salmon. Remove any skin or bones if needed.
• In a large bowl, mix salmon, egg, mayonnaise, breadcrumbs, mustard, garlic powder, lemon zest, parsley, salt, and pepper.
• Gently mix until just combined.
• Shape into 6–8 patties.
• Chill patties in the fridge for 15–20 minutes (optional but helps hold shape).
• Heat oil in a skillet over medium heat.
• Cook patties for 4–5 minutes per side, until golden and crispy.
• Serve with lemon wedges, tartar sauce, or herbed yogurt.

Notes

For extra flavor, add a pinch of smoked paprika or cayenne.

Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.

Serve with salad, roasted vegetables, or in a sandwich bun.

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More Delicious Recipes to Try

If you loved this salmon cakes recipe, you might also enjoy:

• Amish Onion Fritters Recipe – A crispy, savory snack you won’t stop munching.
• Gluten-Free Crab Cake Recipe – A great alternative with the same satisfying texture.

FAQs About Salmon Cakes

Can I use fresh salmon instead of canned?
Absolutely! Just cook it through and flake it well before mixing.

What kind of breadcrumbs should I use?
Panko gives a lighter texture, while regular breadcrumbs make them denser. Either works!

Are salmon cakes healthy?
Yes! They’re high in protein and omega-3s, especially when pan-fried in healthy oil.

Can I bake instead of fry them?
You sure can. Bake at 400°F (200°C) for about 20 minutes, flipping halfway.

How do I make them gluten-free?
Use gluten-free breadcrumbs or crushed rice crackers, and you’re good to go.