Name: Salmon Cakes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 (6 oz) cans salmon, drained and flaked (bones and skin removed if preferred); ½ cup breadcrumbs (plain or panko); 2 large eggs; ¼ cup mayonnaise; 1 tablespoon Dijon mustard; 2 tablespoons finely chopped red onion; 1 tablespoon lemon juice; 2 tablespoons chopped fresh parsley; ½ teaspoon garlic powder; ½ teaspoon paprika; Salt and black pepper to taste; 2 tablespoons olive oil (for frying)

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There’s something irresistible about a crispy, golden Salmon Cakes Recipe—those savory patties that come together in minutes and taste like a delicious cross between comfort food and a light, flavorful seafood dinner. The fresh herbs, bright lemon, and flaky salmon meld together for a bite that’s both nostalgic and full of fresh energy. Whether you’re using pantry-friendly canned salmon or leftovers from last night’s grilled fillets, these patties bring everyone to the table. Make them once, and you’ll see why they’re a beloved classic for busy weeknights, family gatherings, and quick lunches alike!

Ingredients You’ll Need

Ingredients You’ll Need

The magic of this Salmon Cakes Recipe comes from a handful of simple, reliable ingredients. Each one plays its part—bringing rich flavor, tender texture, and mouthwatering appeal to your finished patties. Let’s break down why every add-in matters.

Salmon: Provides the star flavor and hearty base; canned or freshly cooked both work beautifully.
Bread crumbs: Act as the binder, creating a crisp, tender crust and helping the cakes hold together.
Eggs: Add moisture and crucial structure so your cakes don’t fall apart in the pan.
Mayonnaise: Locks in moisture and offers an extra-creamy bite without overpowering the salmon.
Dijon mustard: Lends zesty depth and just enough complexity to brighten the fish.
Red onion: Provides gentle crunch and subtle heat, for a savory base note.
Lemon juice: Gives the perfect tang to cut through the richness and enhance freshness.
Fresh parsley: Offers an herbal pop of color and brightness in every bite.
Garlic powder: Delivers mellow, rounded flavor without overpowering the delicate salmon.
Paprika: Adds a gentle warmth and that inviting golden hue.
Salt & black pepper: Essential for bringing the flavors together and livening up the palate.
Olive oil: Ensures a crisp, golden crust while keeping everything moist and flavorful inside.

How to Make Salmon Cakes Recipe

Step 1: Blend the Base

In a large, roomy mixing bowl, combine the drained and flaked salmon, bread crumbs, eggs, mayonnaise, and Dijon mustard. This foundation will give your Salmon Cakes Recipe its signature balance of hearty, creamy, and gently tangy flavors. Use a fork or your hands to thoroughly mix—if you’re using salmon straight from the can, make sure to break it up finely so each cake holds together well.

Step 2: Add the Fresh Flavors

Time to fold in the flavor boosters: red onion, lemon juice, fresh parsley, garlic powder, paprika, salt, and black pepper. Stir gently to distribute the colorful flecks of onion and parsley throughout, and marvel at how the mixture gets fragrant and lively. At this stage, if you want to customize (add a little fresh dill, maybe), go right ahead!

Step 3: Shape Your Patties

Divide the mixture into 6 to 8 even portions, depending on how large you’d like your cakes. With slightly damp hands, shape each one into a compact patty about 1-inch thick. Press firmly so they keep their shape but don’t squeeze out all the moisture—you want them tender, not dense.

Step 4: Sizzle Until Golden

Heat the olive oil in a large skillet over medium heat. When the oil shimmers, carefully add your salmon cakes in a single layer. Cook for 3 to 4 minutes on each side, turning only once, until each patty is beautifully browned and heated all the way through. Don’t overcrowd the pan; cook in batches for best results.

Step 5: Drain & Serve

Once golden, transfer the finished cakes to a paper towel–lined plate to quickly blot away any excess oil. Serve your Salmon Cakes Recipe hot, ideally within a few minutes of frying, so that every bite is crisp, flaky, and mouthwatering.

How to Serve Salmon Cakes Recipe

Garnishes

Brighten your finished salmon cakes with a flurry of fresh, chopped parsley or dill. A generous squeeze of lemon right at the table is classic, but a dollop of creamy tartar sauce or yogurt-dill sauce takes each bite to another level. Don’t be shy with freshly cracked black pepper for an eye-catching finish!

Side Dishes

These cakes beg for vibrant sides—think crisp green salads tossed in light vinaigrette, roasted potatoes, or a simple cucumber salad. They also pair beautifully with sautéed greens or a quick coleslaw for contrasting texture. For a heartier meal, tuck them into toasted buns or pita bread with lettuce and tomato.

Creative Ways to Present

Mini salmon cakes make fantastic appetizers—just shape them smaller and serve with toothpicks and your favorite dip. For meal prep lunches, pile them over a grain bowl with lentils, quinoa, or rice, plus a scatter of veggies and a zesty yogurt drizzle. Or, break the patties apart and use them as a protein-packed salad topper!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra cakes, lucky you! Once cool, store them in an airtight container in the fridge for up to 3 days. Separate layers with parchment so they don’t stick, and they’ll remain crisp and ready for snacking or a quick meal.

Freezing

The Salmon Cakes Recipe holds up wonderfully in the freezer. Arrange uncooked or cooked patties on a baking sheet, freeze until solid, and then transfer to a zip-top bag, separating layers with parchment. They’ll keep for up to 3 months, making them a year-round staple for times when you want a homemade treat right from the freezer.

Reheating

To reheat, pop cold or thawed salmon cakes in a hot nonstick skillet with a touch of oil for a couple of minutes per side, just until warmed through and crispy. Alternatively, bake them in a 350ºF oven for about 10 minutes. The air fryer is another fantastic option for restoring that irresistible crunch!

FAQs

Can I use fresh salmon instead of canned?

Absolutely! Leftover cooked salmon works just as well as canned—just flake it finely and use the same amount by weight. The flavor is a bit milder and fresher, but equally delicious in this Salmon Cakes Recipe.

How do I keep the salmon cakes from falling apart?

Binding is key: make sure your eggs and bread crumbs are well incorporated. If the mixture feels dry, add a tiny bit more mayo; if too wet, sprinkle in more breadcrumbs. Firmly pressing the patties before frying also helps them stay together perfectly.

What are the best sauces to serve with salmon cakes?

Classic tartar sauce is a favorite, but lemony yogurt-dill or sriracha mayonnaise are also great partners. The slight acidity and creamy texture of these sauces complement the flavors of your Salmon Cakes Recipe beautifully.

Can the patties be baked instead of fried?

Yes! You can bake the patties on a parchment-lined sheet at 400ºF for about 10-12 minutes per side, flipping halfway. The crust won’t be quite as crisp as pan-fried, but this method makes them lighter and still perfectly tasty.

Are these salmon cakes gluten-free?

They can be! Just swap regular breadcrumbs for your favorite gluten-free alternative. Double-check that your other ingredients (like Dijon and mayo) are certified gluten-free if needed for your dietary requirements.

Final Thoughts

If you’re looking for a foolproof, crowd-pleasing seafood dish, this Salmon Cakes Recipe will definitely earn a spot in your regular rotation. They’re fresh, satisfying, and endlessly adaptable—give them a try, and let the crispy, flavorful reward speak for itself!

Salmon Cakes Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 20 minutes
Yield: 6–8 salmon cakes 1x
Diet: Non-Vegetarian

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Description

These flavorful salmon cakes are a quick and easy way to enjoy a delicious seafood meal. Made with canned salmon and a variety of seasonings, they are perfect for a main course or light lunch.

Ingredients

Scale

Canned Salmon Patties:

2 (6 oz) cans salmon, drained and flaked (bones and skin removed if preferred)
½ cup breadcrumbs (plain or panko)
2 large eggs
¼ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons finely chopped red onion
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper to taste
2 tablespoons olive oil (for frying)

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Instructions

Combine Ingredients: In a large bowl, mix together salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, red onion, lemon juice, parsley, garlic powder, paprika, salt, and pepper.
Shape Patties: Divide the mixture into 6-8 portions and shape into patties.
Fry Cakes: Heat olive oil in a skillet, fry the salmon cakes in batches until golden brown and cooked through.
Serve: Drain on paper towels and serve warm with preferred sauces.