Salmon Cakes Recipe
If you’re looking for a fast, flavorful meal with a crispy bite and tender center, this Salmon Cakes Recipe is the one you’ll reach for again and again. It brings together pantry staples and fresh touches in a way that feels both homey and elevated — like a comforting dinner you can make any night of the week, but still crave for special occasions. You’ll love how easy these salmon cakes come together, and even more how deliciously satisfying they are, perfect for busy weeknights or easy entertaining.
Ingredients You’ll Need
The beauty of this Salmon Cakes Recipe lies in its simple, approachable ingredients. Each component is carefully chosen to add flavor, moisture, or crunch, so every bite is perfectly balanced and absolutely irresistible. Here’s what you’ll need to make these golden, savory patties:
- Wild Salmon (2 cans, 6 ounces each): Opt for wild canned salmon for the best flavor and nutrition; remove the skin and bones for a smoother texture.
- Breadcrumbs or Crushed Crackers (1/2 cup): These bind the mixture and add a subtle crunch; try crushed buttery crackers for an extra-satisfying bite.
- Mayonnaise (2 tablespoons): Adds creamy moisture so the salmon cakes stay tender, not dry.
- Dijon Mustard (1 tablespoon): Gives just the right amount of tang and zing.
- Large Egg (1): Acts as the main binder, holding everything together.
- Red Onion, Finely Chopped (2 tablespoons): Offers a hint of sweetness and a bit of color in every bite.
- Fresh Parsley, Chopped (2 tablespoons): Brings a bright freshness that balances the rich salmon.
- Lemon Juice (1 teaspoon): A splash of citrus enhances all the savory notes.
- Garlic Powder (1/2 teaspoon): Infuses subtle depth and aroma without overpowering the other flavors.
- Salt (1/4 teaspoon): Keeps all the tastes in perfect harmony.
- Black Pepper (1/4 teaspoon): Adds just a touch of gentle heat.
- Olive Oil (2 tablespoons, for pan-frying): Helps get that irresistible crispy crust, making each cake golden and beautiful.
How to Make Salmon Cakes Recipe
Step 1: Mix the Salmon Mixture
Start by combining all of your prepared ingredients: drained salmon, breadcrumbs or crushed crackers, mayonnaise, Dijon mustard, egg, red onion, parsley, lemon juice, garlic powder, salt, and black pepper. Use a large mixing bowl, and mix just until combined. You want to keep a little texture in the salmon, so don’t overwork it. This simple mixture is the flavorful foundation of your Salmon Cakes Recipe.
Step 2: Form the Patties
Once everything is nicely mixed, divide the mixture into six equal portions. Gently shape each portion into a patty about half an inch thick. If things feel a little sticky, wet your hands with water or a touch of oil to make shaping easier. Take your time to pat them together gently – they don’t need to be perfectly round to be delicious!
Step 3: Pan-Fry to Golden Perfection
In a large skillet, heat the olive oil over medium heat until shimmering. Carefully add the salmon patties to the pan, leaving some space between each one. Pan-fry each cake for about 3 to 4 minutes per side until they’re gorgeously golden brown and heated through. Resist the urge to fuss — let each patty crisp up undisturbed before flipping!
Step 4: Drain and Serve
Once the salmon cakes are nicely golden, transfer them to a paper towel–lined plate to drain off any excess oil. Serve them hot, with fresh lemon wedges, tartar sauce, or a dollop of creamy Greek yogurt. Every bite is crispy on the outside, tender and flavorful on the inside — truly everything you love about a homemade Salmon Cakes Recipe.
How to Serve Salmon Cakes Recipe
Garnishes
A simple squeeze of fresh lemon across the top really makes the flavors sing. For extra flair, sprinkle on more chopped parsley, a few thin slices of red onion, or a little fresh dill if you have it. A spoonful of tartar sauce or even a dollop of Greek yogurt with a sprinkle of pepper also pairs beautifully with the salmon cakes’ crispy crust and tender center.
Side Dishes
This Salmon Cakes Recipe loves simple, spring-inspired sides. Try serving the patties alongside a crisp green salad tossed with a zingy vinaigrette, roasted asparagus, or tender new potatoes. For a cozy comfort meal, creamy mashed potatoes and steamed green beans are always a hit. You can even tuck a salmon cake into a soft bun with lettuce and tomato for an irresistible sandwich.
Creative Ways to Present
Turn your salmon cakes into bite-size appetizers by making mini patties for your next gathering. Layer them on slider buns with a fresh herb mayo for a fun twist, or top a bowl of rice and veggies with a cake for an easy salmon bowl. If you’re feeling adventurous, break the cakes up and stuff them in warm pita bread with chopped cucumbers and tzatziki for a Mediterranean-inspired lunch. This Salmon Cakes Recipe is as versatile as your imagination!
Make Ahead and Storage
Storing Leftovers
Leftover salmon cakes store beautifully. Simply let them cool completely, then place in an airtight container in the fridge. They’ll stay fresh for up to 3 days — a perfect make-ahead lunch or dinner solution!
Freezing
If you’d like to save some for later, this Salmon Cakes Recipe is made for freezing. Once the cooked cakes have cooled, arrange them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag or airtight container, separating the layers with parchment paper. They’ll keep well for up to 2 months — just thaw overnight in the fridge before reheating.
Reheating
For best results, gently reheat the salmon cakes in a skillet over medium-low heat with a touch of oil, just until warmed through and crispy again. The oven or air fryer works well too — simply heat at 350°F for about 10 minutes. Avoid microwaving if you can, since it can make the patties soggy, and you want to preserve their signature crunch.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! You can substitute equal amounts of cooked, flaked fresh salmon in this Salmon Cakes Recipe. It’s a fantastic way to use up leftovers — just be sure to let the salmon cool before mixing with the other ingredients.
What can I use instead of mayonnaise?
Plain Greek yogurt is a wonderful stand-in for mayonnaise and still adds great moisture and a hint of tang. If you prefer, you can even use a bit of sour cream — both keep the salmon cakes light and flavorful.
How do I keep my salmon cakes from falling apart?
Make sure to drain the salmon well and use the full amount of egg and breadcrumbs or crackers. If your mixture feels too wet, add a bit more crumbs until it just holds its shape. Gently pressing the patties together before cooking helps, too.
Can I make the mixture ahead of time?
Yes, you can prepare the salmon cake mixture a day in advance and keep it tightly covered in the refrigerator until you’re ready to shape and cook the patties. This makes dinner a breeze when you’re short on time!
Is this Salmon Cakes Recipe gluten-free?
It can be! Simply substitute gluten-free breadcrumbs or crushed rice crackers instead of regular ones. Everything else in the recipe is naturally gluten-free, so everyone at the table can enjoy these tasty cakes.
Final Thoughts
There’s just something magical about a recipe that’s quick, comforting, and packed with flavor — and this Salmon Cakes Recipe truly delivers on all fronts. Give it a try and let it become your new go-to weeknight favorite. Once you taste that crispy crust and tender center, you might just find yourself making these salmon cakes on repeat!
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Salmon Cakes Recipe
- Total Time: 25 minutes
- Yield: 6 salmon cakes 1x
- Diet: Non-Vegetarian
Description
These Salmon Cakes are a delightful way to enjoy the goodness of canned salmon. Crispy on the outside, moist and flavorful on the inside, they make a perfect main course for a seafood lover. Easy to make and versatile, these salmon cakes can be served with a variety of accompaniments.
Ingredients
Canned Salmon Mixture:
- 2 (6-ounce) cans wild salmon (drained, skin and bones removed)
- 1/2 cup breadcrumbs or crushed crackers
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking:
- 2 tablespoons olive oil (for pan-frying)
Instructions
- Mix the Salmon Cake Mixture: In a large bowl, combine the drained salmon, breadcrumbs, mayonnaise, mustard, egg, red onion, parsley, lemon juice, garlic powder, salt, and pepper. Mix gently until well combined.
- Form Patties: Divide the mixture into 6 equal portions and form into patties about 1/2 inch thick.
- Cook the Salmon Cakes: Heat olive oil in a skillet over medium heat. Add the salmon cakes and cook for 3–4 minutes per side, or until golden brown and heated through.
- Serve: Transfer to a paper towel–lined plate to drain excess oil. Serve warm with lemon wedges, tartar sauce, or a dollop of Greek yogurt.
Notes
- For a gluten-free version, use gluten-free breadcrumbs or crushed rice crackers.
- These cakes can be prepped ahead and refrigerated for up to 1 day before cooking.
- Also great for freezing—just thaw and reheat in a skillet or air fryer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake
- Calories: 200
- Sugar: 1g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 60mg
