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A large plate with nine salmon cakes with a bowl of sauce.
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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


  • Sheet Pan
  • Large skillet


  • 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


  • 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.



  • 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!


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