The BEST Salmon Cakes Recipe (Easy & Delicious!)

There’s something wonderfully satisfying about a golden, crispy salmon cake. Is it the tender, flaky interior packed with flavorful salmon? Or maybe it’s that delightful crunch as you take the first bite, especially when it’s paired with a zesty homemade tartar sauce. For me, it’s all of that, plus the sheer simplicity and versatility of this dish. This salmon cakes recipe has become a staple in my kitchen, a go-to for a quick weeknight meal, a smart way to use up leftover fish, and a guaranteed crowd-pleaser. If you’re wondering how to make salmon cakes that are truly memorable, you’ve landed in the right place. Forget dry, bland patties; we’re making the best salmon cakes you’ve ever tasted!

I remember my grandmother making salmon patties recipe variations from whatever she had on hand, and they always felt like such a treat. This recipe channels that comforting, resourceful spirit but with a few modern touches to ensure they are consistently delicious and easy to make. These homemade salmon cakes are one of those brilliant, easy dinner ideas that feel a little bit special without requiring hours in the kitchen.

Why You’ll Love This Salmon Patties Recipe

This isn’t just any salmon patties recipe; it’s designed to be your new favorite. Let me show you exactly why this recipe will earn its place as a regular favorite on your table:

• Incredibly Versatile: Whether you have fresh salmon, convenient canned salmon, or some leftover salmon recipe remnants from last night’s dinner, this recipe adapts beautifully.
• Packed with Flavor: We use simple, fresh ingredients to create a savory, delicious patty. We’ll even cover tips for a salmon cakes recipe without fishy taste, ensuring everyone enjoys them.
• Amazing Texture: Get ready for perfectly crispy salmon cakes on the outside, thanks to a panko crust, while the inside remains moist and flaky.
• Quick & Easy to Prepare: From prep to plate, these come together surprisingly fast, making them ideal for busy evenings.
• Budget-Friendly Option: Especially when you opt for canned salmon cakes, this recipe delivers great taste without breaking the bank.
• Protein-Rich & Satisfying: A fantastic source of protein, these cakes make for a filling and wholesome meal. Salmon is celebrated for its nutritional profile, including high-quality protein and omega-3 fatty acids; learn more about the health benefits of salmon from the American Heart Association. These are truly protein-rich recipes that satisfy..

Ingredients You’ll Need for the Salmon Cakes Recipe

The beauty of this salmon cakes Recipe ingredients list is its simplicity and reliance on pantry staples alongside fresh elements. Here’s what you’ll need to gather:

• Salmon: About 1 pound. Your choice!
  • Fresh Salmon: Cooked (baked, poached, or pan-seared) and then flaked. This is my personal favorite for the freshest flavor.
  • Canned Salmon: Look for good quality, wild-caught if possible. Drain it very well. This is fantastic for a quick, easy salmon cakes recipe with canned salmon.
  • Leftover Cooked Salmon: The perfect way to give yesterday’s dinner a delicious new life. Just flake it!
• Binding Agents: These are crucial for holding your patties together.
  • Eggs: Typically 1-2 large eggs, lightly beaten. They provide structure.
  • Mayonnaise: About 1/4 to 1/3 cup. It adds moisture, richness, and helps bind.
  • Panko Bread Crumbs: About 1/2 to 3/4 cup. Panko creates a lighter, crispier crust than regular bread crumbs. This is key for that “crispy” texture. Some recipes use regular bread crumbs binding agents, but panko is superior for crispiness.
• Aromatics & Flavor Enhancers:
  • Onion: About 1/4 cup, finely minced. Yellow or red onion works well.
  • Bell Pepper (Optional): About 1/4 cup, finely minced red or green bell pepper for a pop of color and subtle sweetness.
  • Fresh Parsley: 2-3 tablespoons, chopped. It adds brightness. Dill is another great option.
  • Worcestershire Sauce: 1-2 teaspoons for a savory depth.
  • Lemon Juice & Zest: From about 1/2 a lemon. This brightens the salmon flavor enhancement and cuts through richness.
  • Seasonings: Garlic salt seasoning (or garlic powder and salt separately), freshly ground black pepper to taste.
• For Cooking:
  • Olive Oil and/or Butter: For pan-frying. A combination gives great flavor and helps prevent burning.

Understanding what ingredients bind salmon cakes together is half the battle – the egg, mayo, and bread crumbs work in harmony. And remember, the salmon cakes recipe with panko bread crumbs and mayo is a classic for a reason!

How to Make Salmon Cakes Recipe: Step-by-Step

Making this delicious salmon cakes recipe is easier than you think. Whether you’re using fresh, canned, or leftover salmon, the process is straightforward.

1. Prepare the Salmon

This is the first, most important step. The type of salmon you use will slightly alter your prep.

• If using Fresh Salmon, you’ll need to cook it first.
  • How to Make Salmon Cakes from Fresh Salmon (Cooking the Salmon)
    • You can bake it at 400°F (200°C) for 12-15 minutes, or until cooked through. For safe consumption, ensure salmon reaches an internal temperature of 145°F (63°C) as recommended by FoodSafety.gov.
    • Alternatively, pan-sear it for 3-4 minutes per side.
    • Let it cool slightly, then use a fork to gently flake the flaked salmon into a large bowl, discarding any skin or bones.
• If using Canned Salmon: This is the quickest route for an easy salmon cakes recipe with canned salmon.
  • Drain the salmon very well. Squeeze out any excess liquid. This prevents soggy patties.
  • Flake it into a large bowl, removing any skin or larger bones if present (though most canned salmon bones are soft and edible).
• If using Leftover Cooked Salmon: This is the essence of a great leftover salmon recipe.
  • Simply flake the cooked salmon into your bowl. Ensure it’s cool. This answers how to use leftover cooked salmon for salmon cakes – just flake and go!

2. Sauté Aromatics (Highly Recommended)

While optional, I find this step adds so much flavor. In a small skillet, heat a teaspoon of olive oil or butter over medium heat. Add your finely minced onion (and bell pepper, if using). Sauté for 3-5 minutes until softened and fragrant. Let them cool for a few minutes before adding to the salmon.

3. Combine and Mixture

To the bowl with your prepared salmon, add the sautéed aromatics (if you made them), lightly beaten eggs, mayonnaise, panko bread crumbs, chopped parsley, Worcestershire sauce, lemon zest, lemon juice, and your seasonings (garlic salt seasoning, pepper). Gently mix everything together with a fork or your hands. Be careful not to overmix! Overmixing can make the cakes tough. You just want the ingredients to be combined.

4. Form the Patties

This is where you decide the size of your salmon patties.

• Best Way to Portion Salmon Patties
  • I like to use a 1/3 or 1/2 cup measure or an ice cream scoop for uniform patties. This makes about 6-8 medium-sized cakes.
  • Gently shape them into patties about 3/4-inch thick.
  • Place the formed patties on a baking sheet lined with parchment paper. For the firmest patties that hold their shape best during cooking, cover and chill them in the refrigerator for at least 15-30 minutes. This step is a game-changer!

5. Cook the Salmon Cakes (Choose Your Method!)

You have a couple of great options for cooking these beauties.

Pan-Fried Salmon Cakes Recipe (Stovetop Method)

This is my preferred method for achieving that ultimate crispy salmon cakes  exterior.

1. Place a large skillet (cast iron works wonderfully) over medium heat. Into your skillet, place one tablespoon of olive oil and accompany it with one tablespoon of butter.The oil helps prevent the butter from burning too quickly.
2. Once the butter is melted and the oil is shimmering, carefully place the salmon cakes in the hot skillet. Don’t overcrowd the pan; cook in batches if necessary.
3. Cook for about 3-5 minutes per side, or until they are beautifully golden brown and heated through. The exact time for how to cook salmon cakes on the stove depends on their thickness.
4. Remove the cooked salmon cakes recipe and place them on a wire rack or a paper towel-lined plate. This is the best way to cook salmon patties at home for that classic crisp.

Baked Salmon Cakes (Oven Method)

If you prefer a hands-off approach or want to use less oil, salmon cakes baking is a great option.

1. Preheat your oven to 400°F (200°C).
2. Lightly grease a baking sheet or line it with parchment paper.
3. Arrange the salmon cakes on the prepared baking sheet in a single layer. You can lightly spray the tops with cooking spray for extra crispiness.
4. Bake for 15-20 minutes, carefully flipping them halfway through, until they are golden brown and cooked through. How long do salmon cakes take to bake will vary slightly based on your oven and patty size. This method of oven baking salmon cakes is also delicious.

Tips for the Best Salmon Cakes recipe

A few little tricks can elevate your homemade salmon cakes from good to great:

• Don’t Overmix: I can’t stress this enough! Gentle mixing keeps the salmon flaky and the cakes tender.
• Chill Before Cooking: That 15-30 minute chill time really helps the patties firm up and hold their shape, especially for pan-frying.
• Panko is Your Friend: For that irresistible crispy salmon cakes texture, panko bread crumbs are non-negotiable for me.
• Avoid a Fishy Taste:
  • Use fresh, good-quality salmon.
  • Don’t skip the lemon juice and zest; acid helps balance flavors.
  • Fresh herbs like parsley or dill also make a big difference.
  • Ensure canned salmon is well-drained.
  • This directly addresses how to make salmon cakes without a fishy taste.
• Taste and Adjust Seasoning: Before you form all the patties, you can cook a tiny “tester” patty to check the seasoning and adjust if needed. This is a pro tip for salmon flavor enhancement.

Homemade Tartar Sauce Recipe

While store-bought is fine in a pinch, salmon cakes with homemade tartar sauce are truly next level. It’s so easy to make!

Ingredients:

• 1/2 cup Mayonnaise
• 2 tablespoons dill pickles or sweet relish, finely chopped
• 1 tablespoon capers, rinsed and chopped (optional, but I love them!)
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley or dill, chopped
• A pinch of black pepper

Instructions:

Simply combine all ingredients in a small bowl. Mix well. For the best flavor, make it at least 15-20 minutes ahead of time to allow the flavors to meld. This is how I make homemade tartar sauce for salmon cakes, and it’s always a hit. It’s one of those homemade sauces that’s worth the tiny extra effort.

Serving Suggestions

These versatile salmon cakes pair well with so many things!

• Serve with lemon wedges and extra fresh parsley garnish or dill.
• A simple green salad with a light vinaigrette.
• Roasted asparagus or green beans.
• Creamy coleslaw.
• Quinoa or fluffy rice.
  They are truly family-friendly meals that can be dressed up or down.

Variations & Substitutions

This salmon cake recipe is a wonderful canvas, so don’t hesitate to experiment with your own flavorful additions!

• Gluten-Free Salmon Cakes: Use gluten-free alternatives like gluten-free panko, crushed gluten-free crackers, or even almond flour in place of regular panko. Adjust quantity as needed for binding.
• Spice it Up: Add a pinch of cayenne pepper, smoked paprika, or a dash of your favorite hot sauce to the mixture.
• Different Herbs: Swap parsley for fresh dill, chives, or even a little tarragon.
• Air Fryer Salmon Cakes: Yes, you can! Generally, cook at around 380°F (190°C) for 10-12 minutes, flipping halfway, until golden and crispy.

Storage, Freezing, and Reheating

These salmon cakes are great for meal prepping seafood.

• Storing Leftovers: Store cooked salmon cakes in an airtight container in the refrigerator for up to 3 days.
• Can Salmon Cakes Be Frozen Before Cooking? Absolutely! This is a fantastic make-ahead tip.
  • Form the patties and place them on a parchment-lined baking sheet. Flash freeze until solid (about 1-2 hours).
  • Transfer the frozen patties to a freezer-safe bag or container. They can be frozen for up to 3 months.
  • Cook from frozen, adding a few extra minutes to the cooking time, whether pan-frying or baking.
• Freezing Cooked Salmon Cakes: Cool completely, then wrap individually or store in layers separated by parchment paper in a freezer-safe container for up to 2 months. Thaw in the refrigerator.
• Reheating: The best way to reheat is in a skillet over medium-low heat or in a preheated oven/air fryer at 350°F (175°C) for 5-10 minutes, until warmed through and crispy again. For keeping that wonderful crisp exterior intact, you’ll want to steer clear of reheating them in the microwave.This makes them great for leftover fish recipes. You can definitely salmon cakes be made ahead of time using these methods.

FAQ

Here are answers to some common questions about making salmon cakes:

More Seafood Recipes You Might Love

If you enjoyed this salmon cakes Recipe, you might also like these other seafood recipes:

• Bang Bang Salmon – A Quick and Flavorful Dinner
• Salmon and Spinach Recipe: How to Make It Creamy & Fast
• Grilled Swordfish Recipe – Easy & Flavorful
  These are all wonderful, healthy fish dishes and easy dinner ideas!

You’ve Got to Try This Recipe!

This salmon cakes recipe is more than just a set of instructions; it’s an invitation to create something truly delicious and satisfying with minimal fuss. Whether you’re a seasoned cook or just starting, I know you’ll achieve fantastic results. The simple act of home cooking offers numerous benefits, from nutritional control to stress relief, a sentiment often echoed by health and wellness organizations, such as the American College of Lifestyle Medicine’s discussion on the benefits. The crispy exterior, the tender, flavorful interior, and that bright, zesty tartar sauce – it’s a combination that just works, every single time.

So, give these homemade salmon cakes a try! I’d love to hear how they turn out for you. Please leave a comment and a rating below if you make them. Happy cooking!