Who Wouldn’t Want to Try These Delicious Salmon Cakes?

Who wouldn’t want to try crispy, golden salmon cakes that are packed with flavor and easy to make? I love making these because they are versatile, quick, and perfect for any meal. Whether you serve them as an appetizer, a main dish, or even as a sandwich, they never disappoint.

It can be the best protein-packed dish that’s both healthy and satisfying. I make these salmon cakes at least once a week, especially when I need something quick, delicious, and nutritious. They are a great way to use up canned or leftover salmon, and they always turn out crispy on the outside and tender inside.

When I make salmon cakes, I love adding fresh herbs, lemon juice, and a hint of spice to enhance their flavor. Sometimes I mix it up with different sauces or fillings, and no matter how I make them, they are always a hit! The crispy texture and bold taste make these salmon cakes one of my go-to recipes.

If you like savory, crispy seafood dishes, then this recipe is for you! The result is just amazing! You’ll love it for sure, and for a perfect easy meal or appetizer, these salmon cakes never fail to impress.

I prefer to enjoy them with a fresh salad and a squeeze of lemon. A drizzle of tartar sauce or a dollop of garlic aioli makes them even better. This recipe is super easy to make, and every bite is filled with flavor!

What Makes These Salmon Cakes Special?

These Salmon Cakes are special because they are crispy, flavorful, and packed with protein. Whether you use canned or fresh salmon, they come together in just 20 minutes. Plus, they are incredibly versatile—you can serve them with a salad, as a sandwich, or as a side dish.

Perfect For:

• Busy Weeknights: These salmon cakes are ready in under 30 minutes, making them a great dinner option.
• Healthy Meals: Salmon contains omega-3s and protein, making this a nutritious choice.
• Meal Prep: Make a batch ahead of time and store them for easy lunches throughout the week.
• Customizable Dishes: You can change the seasonings and add-ins to suit your taste.

Kitchen Equipment You’ll Need

• Mixing bowl
• Skillet or frying pan
• Spatula
• Measuring cups and spoons
• Knife and cutting board
• Plate with paper towels (for draining excess oil)

Ingredients

• 12 oz canned salmon (or cooked fresh salmon, flaked)
• ½ cup breadcrumbs (panko or regular)
• 1 egg, beaten
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• 2 tablespoons chopped parsley
• 1 green onion, finely chopped
• 1 tablespoon lemon juice
• 2 tablespoons olive oil (for frying)

How to make Salmon Cakes

Step 1:

Drain the canned salmon and remove any large bones. If using fresh salmon, make sure it’s flaked into small pieces.

Step 2:

In a large bowl, combine salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, paprika, black pepper, parsley, green onion, and lemon juice. Mix well until the ingredients are evenly combined.

Step 3:

Divide the mixture into 4-6 equal portions and shape them into patties about ½-inch thick. If the mixture is too wet, add a little more breadcrumbs to firm it up.

Step 4:

Heat olive oil in a large skillet over medium heat. Place the salmon cakes in the pan and cook for 3-4 minutes per side or until golden brown and crispy.

Step 5:

Transfer the salmon cakes to a plate lined with paper towels. Serve hot with lemon wedges, tartar sauce, or a side of salad.

Helpful Tips

• Use Fresh or Canned Salmon: Both work well, but if using canned salmon, drain it thoroughly and remove any bones for a smoother texture.
• Chill the Mixture Before Frying: Letting the mixture sit in the fridge for 10-15 minutes helps the patties hold their shape better.
• Don’t Overmix: Stir until just combined—overmixing can make the salmon cakes dense instead of tender.
• Use a Non-Stick Pan: This prevents the cakes from sticking and ensures an even, golden crust.
• Add a Little Crunch: Mixing in panko breadcrumbs or crushed crackers makes the cakes extra crispy.
• Adjust the Seasoning to Taste: You can add more lemon juice, garlic, or spice depending on your flavor preference.

Optional Ingredients

• Diced Red Bell Pepper – Adds a sweet crunch and extra color.
• Old Bay Seasoning – A classic seafood spice blend that enhances the flavor.
• Dijon Mustard – Gives the salmon cakes a slightly tangy taste.
• Capers – Adds a briny, salty bite to balance the flavors.
• Grated Parmesan Cheese – A touch of cheese makes them richer.
• Cayenne Pepper – If you like a little heat, a dash of cayenne adds a spicy kick.

What to Pair with Salmon Cakes?

If you love fresh flavors, pair your salmon cakes with a light, zesty salad-like arugula with lemon vinaigrette. The crisp, refreshing taste balances the richness of the salmon.

For a classic combination, serve them with coleslaw and roasted potatoes. The crunchy slaw and warm, crispy potatoes make a comforting meal.

If you want to keep things light and healthy, serve them with steamed asparagus or sautéed spinach for a simple, nutritious plate.

For a more filling meal, make salmon cake sandwiches with brioche buns, lettuce, tomato, and a dollop of tartar sauce. It’s a fun way to enjoy them in a new way!

Variations and Substitutions

Spicy Salmon Cakes: Add red pepper flakes, diced jalapeños, or sriracha for a fiery version. You can also mix in a little hot sauce into the mixture for extra heat.

Low-Carb Salmon Cakes: Swap the breadcrumbs for almond flour or crushed pork rinds to keep it keto-friendly. This keeps the cakes crispy while reducing carbs.

Gluten-Free Salmon Cakes: Use gluten-free breadcrumbs or crushed rice crackers instead of regular breadcrumbs. A little bit of mashed sweet potato can also help bind the cakes.

Baked Salmon Cakes: Instead of frying, bake them at 375°F (190°C) for 15-18 minutes, flipping halfway. This is a great way to make them lighter.

Air Fryer Salmon Cakes: Cook them in the air fryer at 375°F (190°C) for 10-12 minutes, flipping once. This method gives them a crispy exterior without needing extra oil.

Tropical Salmon Cakes: Add finely chopped pineapple or mango for a sweet, fruity twist. Pair them with a coconut dipping sauce for an island-inspired dish.

Lemon Herb Salmon Cakes: Mix in extra fresh dill, parsley, and lemon zest for a bright, citrusy flavor. These work great for a refreshing summer dish.

Dairy-Free Salmon Cakes: Replace mayo with mashed avocado or coconut yogurt for a creamy but dairy-free alternative. This keeps them rich while making them allergy-friendly.

How to Store

To store, place leftover salmon cakes in an airtight container and refrigerate for up to 4 days. Reheat in a skillet over medium heat until warmed through.

For freezing, let the salmon cakes cool completely, then store them in a freezer-safe bag for up to 2 months. Reheat in an oven or air fryer at 350°F (175°C) for 10 minutes.

FAQ

Can I use fresh salmon instead of canned salmon?

Yes! You can use fresh salmon, just cook it first by baking, pan-searing, or poaching. Then flake it into small pieces before mixing with the other ingredients.

How do I keep my salmon cakes from falling apart?

Make sure to chill the mixture for 10-15 minutes before shaping and cooking. Also, using the right amount of breadcrumbs and eggs helps bind them together.

Can I make salmon cakes without eggs?

Yes! You can use mashed avocado, Greek yogurt, or a flax egg (1 tbsp flaxseed + 3 tbsp water) as a binder instead of eggs.

What’s the best way to cook salmon cakes?

You can pan-fry, bake, or air-fry them. Pan-frying gives a crispy crust, baking is a healthier option, and air-frying makes them crispy without much oil.

What dipping sauces go well with salmon cakes?

Great options include tartar sauce, garlic aioli, sriracha mayo, lemon dill sauce, or a simple yogurt-based dip.

Can I make these salmon cakes gluten-free?

Yes! Use gluten-free breadcrumbs or substitute them with crushed rice crackers or almond flour.

Salmon Cakes

Recipe by Wasian CookeryCourse: Main, AppetizersCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

These Salmon Cakes are crispy on the outside, tender on the inside, and full of rich, savory flavors. They’re easy to make, packed with protein, and perfect for a quick meal or appetizer!

Ingredients

• 12 oz canned salmon (or cooked fresh salmon, flaked)

• ½ cup breadcrumbs (panko or regular)

• 1 egg, beaten

• 2 tablespoons mayonnaise

• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon paprika

• ¼ teaspoon black pepper

• 2 tablespoons chopped parsley

• 1 green onion, finely chopped

• 1 tablespoon lemon juice

• 2 tablespoons olive oil (for frying)

Directions

• Drain the canned salmon and remove any large bones. If using fresh salmon, make sure it’s flaked into small pieces.
• In a large bowl, combine salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, paprika, black pepper, parsley, green onion, and lemon juice. Mix well until the ingredients are evenly combined.
• Divide the mixture into 4-6 equal portions and shape them into patties about ½-inch thick. If the mixture is too wet, add a little more breadcrumbs to firm it up.
• Heat olive oil in a large skillet over medium heat. Place the salmon cakes in the pan and cook for 3-4 minutes per side, or until golden brown and crispy.
• Transfer the salmon cakes to a plate lined with paper towels. Serve hot with lemon wedges, tartar sauce, or a side of salad.