Salmon Cakes Recipe – Crispy, Flavorful & Easy to Make
These crispy salmon cakes are a delicious and easy way to enjoy salmon. Made with flaked salmon, breadcrumbs, eggs, and fresh herbs, they are packed with flavor and have a perfect golden-brown crust. Serve them with a creamy tartar sauce, lemon wedges, or a fresh salad for a light yet satisfying meal. This recipe works great with fresh, canned, or leftover salmon and comes together in under 30 minutes!
Equipment
- Large mixing bowl
- Skillet or frying pan
- Spatula
- Measuring cups & spoons
- Knife & cutting board
- Baking sheet (if baking instead of frying)
Ingredients
- For the Salmon Cakes:
- 12 oz 340g cooked salmon (flaked, fresh, or canned)
- ½ cup panko breadcrumbs or regular breadcrumbs
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup chopped green onions
- ¼ cup fresh parsley chopped
- For Cooking:
- 2 tablespoons olive oil for pan-frying
- For Serving Optional:
- Lemon wedges
- Tartar sauce or aioli
- Fresh parsley or dill for garnish
Instructions
- Prepare the Salmon Mixture:
- In a large mixing bowl, add flaked salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, salt, black pepper, garlic powder, and paprika.
- Stir in chopped green onions and parsley until well combined.
- Form the mixture into 6-8 equal-sized patties and place them on a plate.
- Chill the Patties (Optional but Recommended):
- Cover and refrigerate for 15-20 minutes to help the cakes hold their shape during cooking.
- Cook the Salmon Cakes:
- Heat olive oil in a skillet over medium heat.
- Carefully place the salmon cakes in the skillet and cook for 3-4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve & Garnish:
- Arrange the salmon cakes on a serving plate.
- Garnish with fresh parsley or dill.
- Serve with lemon wedges and tartar sauce on the side.
Notes
For a healthier option, bake the salmon cakes at 400°F (200°C) for 15-18 minutes, flipping halfway through.
Use canned, fresh, or leftover salmon—just be sure to remove any bones.
To make the salmon cakes gluten-free, use gluten-free breadcrumbs.
These can be made ahead and stored in the fridge for up to 2 days before cooking.
Leftovers? Store cooked salmon cakes in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Use canned, fresh, or leftover salmon—just be sure to remove any bones.
To make the salmon cakes gluten-free, use gluten-free breadcrumbs.
These can be made ahead and stored in the fridge for up to 2 days before cooking.
Leftovers? Store cooked salmon cakes in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.