Delicious and Easy Salmon Cakes Recipe: A Crowd-Pleasing Favorite

Have you ever craved a crispy, golden-brown seafood dish that's both nutritious and incredibly satisfying? If so, this recipe for salmon cakes is exactly what you need. Making salmon cakes at home offers incredible value: you control the quality of ingredients, avoid unnecessary preservatives, and save money compared to restaurant prices. Plus, this salmon cakes recipe transforms simple pantry staples and fresh (or canned) salmon into a restaurant-quality meal in under 30 minutes. Whether you're meal prepping for the week or impressing dinner guests, homemade salmon patties deliver unbeatable flavor, texture, and nutrition that store-bought versions simply can't match.

Ingredients List

    • 1 pound fresh salmon (or two 6-ounce cans of wild-caught salmon, drained)
    • ½ cup breadcrumbs (panko works best for extra crunch)
    • 2 large eggs, lightly beaten
    • ¼ cup finely chopped red bell pepper
    • ¼ cup finely chopped green onions
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon Dijon mustard
    • 1 teaspoon Old Bay seasoning
    • ½ teaspoon garlic powder
    • Salt and black pepper to taste
    • 2 tablespoons olive oil or butter for pan-frying
    • Optional: ½ teaspoon smoked paprika for extra depth

For the Sauce:

    • ½ cup mayonnaise or Greek yogurt
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon capers, chopped
    • 1 clove garlic, minced
    • Fresh dill, chopped (about 1 tablespoon)

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 12 minutes

Total time: 27 minutes

This recipe is perfect for busy weeknights when you need a quick protein-packed meal. The active cooking time is minimal, making it ideal for beginners or anyone short on time.

Step-by-Step Instructions

Step 1: Prepare the Salmon If using fresh salmon, cook it first by baking at 375°F for 12-15 minutes until flaky. Let it cool, then remove skin and bones. For canned salmon, drain thoroughly and pick out any bones. Flake the salmon into small pieces in a large mixing bowl. Pro tip: Pat canned salmon dry with paper towels to prevent soggy patties.

Step 2: Mix the Ingredients Add breadcrumbs, beaten eggs, bell pepper, green onions, parsley, Dijon mustard, Old Bay seasoning, and garlic powder to the salmon. Gently fold together until just combined. Crucial advice: Don't overmix—this keeps the texture tender and prevents dense, rubbery cakes.

Step 3: Form the Patties Divide the mixture into 6-8 equal portions. Shape each into a patty about ¾-inch thick. For the recipe for salmon cakes to hold together perfectly, refrigerate the formed patties for 10-15 minutes. This chilling step firms up the mixture and prevents falling apart during cooking.

Step 4: Cook the Salmon Cakes Heat olive oil or butter in a large skillet over medium heat. Once shimmering, add patties without overcrowding (work in batches if needed). Cook 5-6 minutes per side until golden brown and crispy. Expert trick: Resist the urge to flip too early—let a proper crust form first.

Step 5: Make the Sauce While cakes cook, whisk together mayonnaise, lemon juice, capers, garlic, and dill. Adjust seasoning with salt and pepper. This tangy sauce complements the rich salmon beautifully.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 285
    • Protein: 24g
    • Carbohydrates: 12g
    • Fat: 16g
    • Fiber: 1g
    • Vitamin C: 18% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For a gluten-free version, substitute almond flour or gluten-free breadcrumbs. Make it keto-friendly by using crushed pork rinds instead of breadcrumbs. For a lighter option, bake the patties at 400°F for 10-12 minutes per side instead of pan-frying.

Flavor Variations: Add ½ teaspoon cayenne for spice, or swap Old Bay for Cajun seasoning. Fresh herbs like cilantro or basil work wonderfully too.

Meal Prep: Double the batch and freeze uncooked patties between parchment paper layers for up to 3 months. Cook from frozen, adding 3-4 extra minutes per side.

Common Mistakes to Avoid

Mistake #1: Too Much Moisture Excess liquid makes patties fall apart. Solution: Thoroughly drain canned salmon and squeeze out moisture with paper towels.

Mistake #2: Cooking at Too High Heat High heat burns the outside before the inside cooks. Solution: Use medium heat for even browning and thorough cooking.

Mistake #3: Skipping the Chill Time Warm mixture doesn't hold shape. Solution: Always refrigerate formed patties for at least 10 minutes before cooking.

Mistake #4: Using Insufficient Binder Not enough egg or breadcrumbs leads to crumbly cakes. Solution: Follow the ratio carefully—the mixture should be moist but hold together when squeezed.

Storage / Leftovers Tips

Store cooked salmon cakes in an airtight container in the refrigerator for up to 4 days. For best results, place parchment paper between layers to prevent sticking. To reheat, warm in a 350°F oven for 8-10 minutes to restore crispiness—avoid microwaving, which makes them soggy. For longer storage, freeze cooked patties for up to 3 months. Thaw overnight in the refrigerator before reheating. This salmon cakes recipe maintains excellent texture and flavor when properly stored, making it ideal for meal prep. The recipe for salmon cakes also works wonderfully as cold leftovers in salads or sandwiches with crisp lettuce and the tangy sauce.