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Home » Main Dishes » Salmon Cakes

Salmon Cakes

Published: Jul 9, 2019 · Modified: Mar 3, 2022 by Justin Coit

This post may contain affiliate links. Please read our disclosure policy.

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These quick and easy Salmon Cakes come together with only a few simple ingredients. They are great for midweek meals as they are effortless to make, tasty, and filling. Perfectly crisp on the outside and soft, tender, and flaky on the inside!

A plate of nine salmon cakes with dipping sauce on the side.
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Pinterest graphic of a salmon cake in focus inside a pan.
Pinterest graphic of a large plate of multiple salmon cakes with sauce on the side.
Pinterest graphic of an overhead view of a plate of salmon cakes with a bowl of sauce.
Pinterest graphic of the close up of one salmon cake.

These salmon cakes are so easy to throw together and don’t require a lot of effort. They are far from dry and have a wonderful flaky texture and flavor. You’ll love how these patties are perfectly golden brown, and every bite you take is filled with salmon and vegetables. 

They’re light but filling and will disappear fast off the table as they’re loved by both adults and kids. You’ll want to make extra to enjoy throughout the week. Enjoy these cakes on their own or as part of a meal. Try my easy air fryer salmon recipe or pan seared salmon recipe if you're craving another salmon recipe.

Key Ingredients You Need

Ingredients needed to make salmon cakes.
  • Salmon — Feel free to use any type of salmon (king, coho, sockeye, Atlantic, etc.) to make salmon cakes. Since you roughly chop the salmon, feel free to buy different-sized fillets or end pieces and pull them out of the oven as they finish cooking.
  • Panko breadcrumbs — Use unseasoned panko breadcrumbs as you are already adding seasoning to the cakes. The breadcrumbs lock in the moisture and prevent the cakes from drying out as they cook.
  • Mayo — The mayo adds extra moisture to the cakes and helps bind the cakes together alongside the breadcrumbs and egg.
  • Egg — You’ll need an egg to help bind the patties together.

How to Make Salmon Cakes

Set of two photos of season seasoned and broken into small pieces.

Step 1: Line a baking sheet with parchment paper, place the salmon skin side down, brush with olive oil, and then season with the garlic powder, salt, and black better. Bake for 10 to 15 minutes. 

Step 2: Remove the salmon skin and flake the salmon with a fork with a large mixing bowl, remove any bones you see.

Set of two photos showing vegetable sautéed and added to salmon.

Step 3: Heat a medium pan over medium-low heat and add ½ tbsp of olive oil and 1 tbsp butter. Saute the onion and bell pepper until the onion is slightly translucent and the bell pepper has softened. 

Step 4: In the large mixing bowl with the salmon, add the cooked onion, bell pepper, bread crumbs, eggs, mayo, Worcestershire sauce, and parsley. Mix until well combined. 

Set of two photos showing salmon patties formed and pan fried.

Step 5: Form the salmon mixture into patties about ¾” thick with your hands. 

Step 6: In a large skillet or pan, heat 1 tbsp of olive oil and cook the salmon cakes in batches for about 3 to 4 minutes per side. Garnish with your favorite dipping sauce, like tartar sauce.

Close up of a salmon cake with more out of focus around it.

Tips For This Recipe

  • Use gluten-free breadcrumbs if you want to make these salmon cakes gluten-free.
  • The patties will shrink a bit while they cook, so form the patties a tad bit larger than you want them.
  • To ensure the cake mixture sticks together as it pan-fries, make sure your onion and bell peppers are chopped into small pieces. If they are too large, they will have difficulties binding and may fall apart.
  • These cakes go well with mayonnaise, aioli, or tartar sauce on the side. Steamed or roasted vegetables or a side salad are great with the cakes as well. They can be served on a bun, slider style as well!
Overhead view of a plate of multiple salmon cakes with a bowl of dip.

Frequently Asked Questions

Do I have to use fresh salmon?

While fresh salmon is ideal, you can use leftover salmon or canned salmon instead. If using canned salmon, thoroughly drain the can before using.

Can I use frozen salmon?

Frozen salmon is a very budget-friendly way to get more seafood in your diet, especially if your options for fresh fillets are limited. Make sure to fully thaw the fillets and pat dry before you start working with them, as the moisture will make it difficult for the seasoning to stay on.

How to store leftovers?

You can keep leftover cakes in the fridge, in an airtight container, for 3 to 4 days. You can reheat them in the microwave for a fast meal or enjoy them cold straight out of the refrigerator if you don’t like reheated fish. You can also reheat the salmon cakes in a lightly oiled skillet on the stove to keep them crispy.

Can I freeze these?

You can freeze cooked salmon for up to 3 weeks. Let thaw them in the refrigerator, then reheat them on the stovetop as desired.


IF YOU LOVE THIS RECIPE TRY THESE OUT!

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If you’ve tried this Salmon Cake Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!

A large plate with nine salmon cakes with a bowl of sauce.
Print Recipe
5 from 3 votes

Salmon Cakes

These quick and easy Salmon Cakes come together with only a few simple ingredients. They are great for midweek meals as they are effortless to make, tasty, and filling. Perfectly crisp on the outside and soft, tender, and flaky on the inside!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 12 cakes
Calories: 158kcal
Author: Justin Coit

Ingredients

  • 1 lb salmon
  • olive oil
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup onion diced
  • ½ cup red bell pepper diced
  • 1 tbsp butter divided
  • 1 cup panko bread crumbs
  • 1 egg beaten
  • ¼ cup mayo
  • 1 tsp worcestershire sauce
  • ¼ cup fresh parsley minced

Optional garnish:

  • tartar sauce

Instructions

  • Preheat oven to 400 F. Line a baking sheet with parchment paper. With the salmon skin side down, brush with olive oil and then season with the garlic powder, salt, and black better. Bake for 10 - 15 minutes or until salmon is cooked through. Remove from oven and cover tightly in aluminum foil and let rest for 10 minutes. Remove skin and flake salmon with a fork with a large mixing bowl, remove any bones that you see.
  • Heat a medium pan over medium-low heat and add ½ tbsp of olive oil and 1 tbsp butter. Saute the onion and bell pepper until the onion is slightly translucent and the bell pepper has softened. Set aside.
  • In the large mixing bowl with the salmon, add the cooked onion, bell pepper, bread crumbs, eggs, mayo, Worcestershire sauce and parsley. Mix until well combined. Form the salmon cakes into patties about ¾” thick.
  • In a large skillet or pan, heat 1 tbsp of olive oil and cook the salmon cakes in batches about 3 to 4 minutes per side.
  • Garnish with your favorite dipping sauce like tartar sauce.

Video

Notes

  • Use gluten-free breadcrumbs if you want to make these salmon cakes gluten-free.
  • The patties will shrink a bit while they cook, so form the patties a tad bit larger than you want them.
  • To ensure the cake mixture sticks together as it pan-fries, make sure your onion and bell peppers are chopped into small pieces. If they are too large, they will have difficulties binding and may fall apart.
  • These cakes go well with mayonnaise, aioli, or tartar sauce on the side. Steamed or roasted vegetables or a side salad are great with the cakes as well. They can be served on a bun, slider style as well!

Nutrition

Calories: 158kcal | Carbohydrates: 6g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 192mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 1mg
*Nutrition Disclaimer
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Reader Interactions

Comments

  1. Pamela says

    March 20, 2020 at 4:59 pm

    In regards to the salmon cakes that look amazing. Can you also provide the recipe for the dipping sauce?

    Reply
    • justincoit says

      March 21, 2020 at 7:14 am

      Hi Pamela- try this: 1 cup vegan mayo,
      2 tbsp sweet pickle relish, 1.5 tbsp minced onion, 2 tbsp lemon juice, Salt and pepper to taste

      Reply

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Hi, I’m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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