Have you ever craved a restaurant-quality seafood dish but didn't want to spend hours in the kitchen? This easy salmon cake recipe is your answer to quick, delicious weeknight dinners or impressive weekend brunches. Making salmon cakes at home gives you complete control over ingredients, ensures fresher flavors than store-bought versions, and costs a fraction of dining out.

Ingredients List

    • 1 pound fresh or canned salmon, drained and flaked
    • 1/2 cup breadcrumbs (panko for extra crispiness)
    • 1/4 cup finely diced red bell pepper
    • 1/4 cup finely chopped green onions
    • 2 large eggs, lightly beaten
    • 2 tablespoons mayonnaise
    • 1 tablespoon Dijon mustard
    • 1 teaspoon Old Bay seasoning
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon black pepper
    • 2 tablespoons olive oil for pan-frying
    • Optional: 1 tablespoon fresh dill, chopped
    • Optional: 1/2 teaspoon smoked paprika

For the Sauce:

    • 1/2 cup Greek yogurt or sour cream
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon chopped capers
    • 1 teaspoon lemon zest
    • Salt and pepper to taste

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes

This recipe is faster than ordering takeout and gives you time to prepare a side salad or roasted vegetables. If you're meal prepping, you can form the patties ahead and refrigerate them for up to 24 hours before cooking.

Step-by-Step Instructions

Step 1: Prepare the Salmon If using fresh salmon, bake or poach it until just cooked through, then let it cool completely before flaking. For canned salmon, drain thoroughly and remove any skin or large bones. Pat the salmon dry with paper towels—excess moisture is the enemy of crispy cakes. This step ensures your patties hold together beautifully.

Step 2: Mix the Base In a large mixing bowl, combine the flaked salmon, breadcrumbs, bell pepper, and green onions. The vegetables add texture and freshness while the breadcrumbs act as a binder. Don't overmix—gentle folding keeps the salmon flaky and the cakes tender.

Step 3: Add Wet Ingredients Stir in the beaten eggs, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, and black pepper. The eggs bind everything, while the mayo keeps the interior moist. Mix until just combined—overworking the mixture creates dense, tough cakes. This easy salmon cake recipe relies on gentle handling for the best texture.

Step 4: Form the Patties Divide the mixture into 6-8 equal portions and shape into patties about 3/4-inch thick. Wetting your hands slightly prevents sticking. Place patties on a parchment-lined plate and refrigerate for 10 minutes—this helps them hold their shape during cooking, a critical tip in any best salmon cake recipe.

Step 5: Pan-Fry to Perfection Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, carefully add patties without crowding the pan. Cook for 4-5 minutes per side until deep golden brown and crispy. Resist the urge to flip early—let that crust develop! Use a wide spatula for clean flips.

Step 6: Make the Sauce While the cakes cook, whisk together Greek yogurt, lemon juice, capers, and lemon zest. Season with salt and pepper. This tangy sauce complements the rich salmon perfectly.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 285
    • Protein: 26g
    • Carbohydrates: 12g
    • Fat: 15g
    • Fiber: 1g
    • Vitamin C: 18% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: - Gluten-Free: Use almond flour or crushed gluten-free crackers instead of breadcrumbs. - Dairy-Free: Replace mayo with vegan mayo and use coconut yogurt for the sauce. - Keto: Substitute breadcrumbs with crushed pork rinds or almond meal. - Budget-Friendly: Canned salmon works perfectly and costs less than fresh.

Flavor Variations: - Add 1 teaspoon of sriracha for spicy salmon cakes. - Mix in fresh herbs like parsley, cilantro, or basil. - Use different seasonings like Cajun spice or Italian herbs.

Cooking Methods: - Baking: Brush with oil and bake at 425°F for 12-15 minutes, flipping halfway. - Air Fryer: Cook at 375°F for 10-12 minutes for less oil.

Meal Prep: Form patties and freeze uncooked on a baking sheet, then transfer to freezer bags for up to 3 months.

Common Mistakes to Avoid

Mistake 1: Too Wet Mixture If your salmon mixture is soggy, the patties will fall apart. Solution: Add more breadcrumbs, 1 tablespoon at a time, until the mixture holds together when pressed.

Mistake 2: Skipping the Chill Time Cooking patties immediately often leads to crumbling. Solution: Always refrigerate formed patties for at least 10 minutes to firm up the binders.

Mistake 3: Overcrowding the Pan This causes steaming instead of browning. Solution: Cook in batches, leaving 2 inches between patties for proper air circulation and crust development.

Mistake 4: Flipping Too Early Premature flipping breaks the crust. Solution: Wait until you see golden edges and the patty releases easily from the pan—usually 4-5 minutes.

Mistake 5: Using Only Canned Salmon Liquid The packing liquid adds fishiness. Solution: Drain thoroughly and rinse canned salmon under cold water, then pat completely dry.

Storage / Leftovers Tips

Proper storage keeps your salmon cakes fresh and delicious for days. Store cooked salmon cakes in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking. For longer storage, freeze cooked patties for up to 2 months—flash freeze on a baking sheet first, then transfer to freezer bags.

Reheating Instructions: - Oven Method (Best): Preheat to 350°F and bake for 10-12 minutes until heated through and crispy. - Stovetop: Reheat in a lightly oiled skillet over medium heat for 3-4 minutes per side. - Microwave (Quick but Softer): Heat on 50% power in 30-second intervals, though this sacrifices crispiness.

This easy salmon cake recipe reheats beautifully, making it perfect for meal prep. The best salmon cake recipe maintains texture when you reheat in the oven rather than the microwave. Serve reheated cakes with fresh greens, over rice bowls, or in lettuce wraps for variety throughout the week.