If you’re looking to bring a comforting, flavor-packed meal to your table in under half an hour, Salmon Cakes are the answer. These golden, crispy patties are full of bright, zesty hits of lemon, tender flakes of salmon, and a colorful medley of fresh veggies and herbs. Whether you’re cooking to impress guests or just want a quick weeknight dinner, this dish is a wonderful go-to—simple, satisfying, and sure to become a family staple.
Ingredients You’ll Need
One of the best things about Salmon Cakes is how they rely on everyday ingredients, many of which you probably already have in your kitchen. Each element brings something special, creating the perfect balance of flavor, moistness, and crunch.
- Salmon (1 pound, cooked & flaked): The star of the show, bringing rich taste and tender texture—use canned or freshly cooked salmon!
- Breadcrumbs (1 cup): The secret to holding everything together while giving the cakes that gentle crunch.
- Eggs (2 large, beaten): They act as the binding agent, ensuring your patties stay perfectly intact.
- Mayonnaise (1/4 cup): Adds creaminess and just a touch of tang, keeping the cakes moist.
- Dijon mustard (2 tablespoons): For a subtle heat and complexity that lifts the overall flavor.
- Lemon juice (2 tablespoons): Brightens the whole dish and complements the salmon beautifully.
- Fresh parsley (2 tablespoons, chopped): Adds a pop of color and fresh, herby notes.
- Red onion (1/4 cup, finely diced): Gives a gentle bite and sweetness without overpowering.
- Celery (1/4 cup, finely diced): Boosts the crunch factor, making every bite interesting.
- Garlic powder (1/2 teaspoon): For savory depth and a hint of warmth.
- Salt (1/2 teaspoon): Essential to tie all the flavors together.
- Black pepper (1/4 teaspoon): Adds just the right amount of seasoning.
- Olive oil (2 tablespoons): Perfect for crisping up the cakes in the skillet.
- Lemon wedges (for serving): Squeeze over before serving for a fresh, citrusy finish.
How to Make Salmon Cakes
Step 1: Mix the Salmon Mixture
Start by grabbing a large mixing bowl. Add your flaked salmon, breadcrumbs, beaten eggs, mayonnaise, Dijon mustard, and fresh lemon juice. Sprinkle in the chopped parsley, red onion, celery, garlic powder, salt, and black pepper. With clean hands or a fork, gently combine everything—being careful not to overmix. You want the mixture to feel cohesive, but still have chunks of salmon and visible flecks of herbs and veggies.
Step 2: Shape the Patties
Divide your mixture into 8 equal portions and shape each one into a firm patty, about half an inch thick. If the mixture is too sticky, a quick rinse of your hands or a very light dusting of extra breadcrumbs will keep things manageable. For extra-easy handling, you can chill the patties in the fridge for 30 minutes, especially if your kitchen is warm.
Step 3: Fry the Salmon Cakes
Heat the olive oil in a large nonstick skillet over medium heat. Once the oil shimmers, carefully lay the patties in the pan—don’t overcrowd, work in batches if needed. Fry for 3 to 4 minutes per side, flipping gently with a spatula, until they’re golden brown and warmed through. The outside will get beautifully crisp while the inside stays moist and flavorful.
Step 4: Drain and Serve
Once your Salmon Cakes are gorgeously browned, lift them out and let them drain briefly on a plate lined with a paper towel. This helps wick away any extra oil, ensuring every cake is light and not greasy. Serve immediately while they’re still deliciously hot, alongside fresh lemon wedges for squeezing.
How to Serve Salmon Cakes
Garnishes
A simple shower of chopped fresh parsley or dill works wonders for both color and flavor. A dollop of tartar sauce, Greek yogurt, or a squeeze of lemon juice on top instantly brightens every bite. You can also try a spoonful of capers or sliced pickled onions for a fun, briny pop.
Side Dishes
Salmon Cakes pair well with just about anything. A crisp green salad, some roasted potatoes, or a pile of lemony rice are all fantastic choices. Don’t forget cozy sides like coleslaw, steamed veggies, or even a creamy corn chowder for a heartier meal.
Creative Ways to Present
Get playful with presentation! Stack your Salmon Cakes slider-style on mini buns with lettuce and tomato. Tuck them inside a pita with fresh greens and a drizzle of herbed yogurt. Or serve atop a grain bowl with roasted veggies, avocado, and your favorite dressing for a trendy, nourishing twist.
Make Ahead and Storage
Storing Leftovers
If you have leftover Salmon Cakes, let them cool completely. Store in an airtight container in the fridge for up to 3 days. They’ll keep their texture best if you stack them with parchment or wax paper between layers so they don’t stick together.
Freezing
These Salmon Cakes freeze beautifully! Arrange the cooled cakes on a baking sheet and freeze until solid, then transfer to freezer-safe bags. They’ll stay fresh for up to 2 months. Freeze individually so you can pull out just what you need for a speedy weeknight dinner or make-ahead lunch.
Reheating
For the crispiest results, reheat Salmon Cakes in a skillet over medium-low heat with a little oil, or pop them in a hot oven (about 375ºF) for 10 minutes until warmed through. Microwaving works in a pinch, but you’ll lose a bit of that signature outside crunch.
FAQs
Can I use canned salmon for Salmon Cakes?
Absolutely! Canned salmon works perfectly here. Just be sure to drain it well and remove any skin or bones. It’s a fantastic, affordable shortcut and produces equally tasty results.
How do I keep Salmon Cakes from falling apart during cooking?
The key is to ensure your mixture is neither too wet nor too dry—breadcrumbs and eggs are doing the heavy lifting here. If your patties feel loose, chill them in the fridge for 20 to 30 minutes before frying to help them firm up.
What sauces go well with Salmon Cakes?
Classic tartar sauce, lemon aioli, or even a spicy sriracha mayo are all stellar choices. For something lighter, try a simple squeeze of lemon or a drizzle of herbed yogurt sauce to complement the flavors without overpowering.
Can I bake Salmon Cakes instead of frying them?
Yes! Place your patties on a parchment-lined baking sheet, mist lightly with oil, and bake at 400ºF for about 15–18 minutes, flipping once halfway through. They’ll be a bit less crispy but still delicious and lighter on oil.
Can I substitute tuna for salmon?
Definitely! If you have canned tuna on hand, swap it in for the salmon using a 1:1 ratio. The flavor will change, but you’ll still get savory, satisfying patties with a wonderful texture.
Final Thoughts
If you’re craving a classic, fuss-free meal with a punch of flavor, make these Salmon Cakes your next kitchen adventure. They’re fast, versatile, and absolutely irresistible. Go ahead—gather your ingredients and let these crispy, golden patties bring some joy to your table tonight!
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Salmon Cakes Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These flavorful salmon cakes are a delicious way to enjoy seafood. Made with flaked salmon, breadcrumbs, and a blend of seasonings, these crispy patties are perfect for a quick and satisfying meal.
Ingredients
Salmon Cakes:
- 1 pound cooked salmon, flaked (or canned salmon, drained and bones removed)
- 1 cup breadcrumbs
- 2 large eggs, beaten
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/4 cup finely diced red onion
- 1/4 cup finely diced celery
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
- lemon wedges (for serving)
Instructions
- In a large bowl, combine the flaked salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, lemon juice, parsley, red onion, celery, garlic powder, salt, and pepper.
- Shape the mixture into 8 equal patties.
- Heat the olive oil in a large skillet over medium heat.
- Fry the salmon cakes for 3-4 minutes per side, or until golden brown and heated through.
- Transfer to a paper towel-lined plate to drain any excess oil.
- Serve warm with lemon wedges.
Mix gently until just combined.
Notes
- For extra crispiness, chill the patties for 30 minutes before frying.
- You can substitute canned tuna for salmon if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cakes
- Calories: 310
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 125mg
