Salmon Cakes Recipe
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.
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.
