Salmon Cakes Recipe

Introduction

If you’re searching for a recipe that strikes the perfect balance between quick preparation, wholesome ingredients, and unbeatable flavor, you’re in exactly the right place. This salmon cakes recipe is more than just a convenient weeknight meal it’s a go-to dish for home cooks who want to serve something that feels both comforting and elegant. Whether you’re cooking for family, meal prepping for the week, or trying to impress guests with minimal effort, these salmon cakes fit the bill.

Why do I love this salmon cakes recipe so much? Because it’s versatile, affordable, and consistently delicious. It turns simple pantry staples, like canned salmon, breadcrumbs, and a few spices, into golden, crispy cakes that are soft and flavorful on the inside. Best of all, it comes together in under 30 minutes, making it perfect for busy evenings or spontaneous brunches.

Beyond the ease of preparation, these salmon cakes are endlessly customizable. You can make them spicy, herby, cheesy, gluten-free, or even low-carb with just a few tweaks. And no matter how you spin it, the result is always satisfying. Packed with protein, full of texture, and bursting with savory goodness, this salmon cakes recipe is a modern comfort food classic that’s stood the test of time.

In this post, I’ll walk you through everything you need to know to master the perfect salmon cake, from the essential ingredients and step-by-step instructions to serving suggestions, variations, nutritional facts, and pro tips. I’ll even share a personal story about how this dish became a staple in my kitchen. So grab your apron, get your skillet ready, and let’s dive into what just might become your new favorite fish recipe.

What Is a Salmon Cakes Recipe?

A salmon cake, often referred to as a salmon patty or croquette, is a savory seafood dish made by combining cooked or canned salmon with breadcrumbs, eggs, herbs, and seasonings. The mixture is shaped into patties and then pan-fried until golden and crispy.

This dish has roots in resourcefulness. Canned salmon became widely available in the early 20th century, and home cooks quickly found ways to stretch it into satisfying meals. The salmon cake was born from that ingenuity—a way to create something hearty, affordable, and delicious using basic pantry staples. Over time, it evolved from a utilitarian meal to a family favorite and even a brunch menu staple.

Salmon cakes are especially beloved in coastal regions where fish is a dietary mainstay. But thanks to the accessibility of canned salmon, this dish has spread far and wide. Today, you’ll find salmon cakes on dinner tables across North America and the UK, whether dressed up with gourmet sauces or served simply with a squeeze of lemon. They also share similarities with the salmon burger, particularly popular in regions like Alaska.

Ingredients Overview

This recipe yields 8 satisfying salmon cakes:

• 2 (14.75 oz) cans salmon, drained and flaked
• ¾ cup Italian-seasoned panko breadcrumbs
• ½ cup minced fresh parsley
• 2 large eggs, beaten
• 2 green onions, chopped
• 3 tbsp Worcestershire sauce
• 3 tbsp grated Parmesan cheese
• 2 tbsp Dijon mustard
• 2 tbsp creamy salad dressing (e.g., Miracle Whip® or mayo)
• 2 tsp Old Bay® seasoning
• 1½ tsp garlic powder
• 1½ tsp ground black pepper
• 1 tbsp olive oil, for frying (plus more as needed)

Why These Ingredients Work

• Salmon provides protein, healthy omega-3 fats, and a meaty base. Canned or fresh both work, but canned is quicker and surprisingly nutritious, offering essential nutrients like vitamin D and B12.
• Panko breadcrumbs bind the cakes and add light texture.
• Parsley brightens the flavor and adds color.
• Eggs hold the mixture together.
• Green onions add gentle sharpness without overpowering.
• Worcestershire adds savory umami depth.
• Parmesan lends saltiness and a touch of richness.
• Dijon mustard brings subtle heat and tang.
• Salad dressing (or mayo) adds moisture and creaminess.
• Old Bay gives the classic seafood kick.
• Garlic powder and pepper round out the flavor.

Step-by-Step Preparation Guide

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 8 salmon cakes

Step 1: Mix

In a large bowl, combine all ingredients (except olive oil). Mix gently with a fork or your hands until just combined.

Step 2: Shape

Form the mixture into 8 equal-sized patties, each about 3 inches in diameter. If your mixture feels too wet, add more breadcrumbs. Too dry? A spoonful of mayo will help.

Step 3: Heat

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Ensure the oil is shimmering but not smoking.

Step 4: Fry

Place patties in the skillet without overcrowding. Cook for 5–7 minutes per side until golden brown and firm. Flip gently using a wide spatula.

Step 5: Drain & Serve

Transfer to a paper towel-lined plate. Serve warm with lemon wedges or your favorite dipping sauce.

Variations to Try

• Fresh salmon: Use 2 cups of cooked, flaked fresh salmon instead of canned.
• Smoky flavor: Add 1 tsp smoked paprika or mix in a bit of flaked smoked salmon.
• Heat lovers: Stir in diced jalapeños, hot sauce, or a pinch of cayenne.
• Herb swap: Use dill, tarragon, or cilantro instead of parsley.
• Low-carb: Substitute almond flour or crushed pork rinds for breadcrumbs.
• Gluten-free: Use certified gluten-free breadcrumbs.
• Cheesy surprise: Insert a cube of cheese in the center of each patty before frying.
• Mini cakes: Make 16 small cakes for appetizers or party platters.
• Air fryer method: Cook at 380°F (193°C) for 8–10 minutes, flipping halfway.
• Baked version: Bake at 400°F (200°C) for 20 minutes, flipping once.

Serving Suggestions

Salmon cakes are endlessly versatile:

As a Main Dish

• With mashed potatoes and green beans
• With couscous and roasted carrots
• With rice and stir-fried vegetables

In a Sandwich

• On a toasted brioche bun with lettuce, tomato, and aioli
• In a pita with cucumber, yogurt sauce, and red onion

For Brunch

• With poached eggs and hollandaise
• On a toasted English muffin with avocado

In a Salad

• Over arugula with cherry tomatoes and vinaigrette
• On a grain bowl with quinoa and lemon tahini dressing

As an Appetizer

• Bite-sized with tartar or chipotle sauce
• Skewered on cocktail picks with a dipping trio

Tips and Tricks for the Perfect Salmon Cakes Recipe

• Use cold ingredients: Helps bind everything together.
• Don’t overmix: Mix just until combined to keep the cakes tender.
• Chill before frying: A short fridge rest helps them hold their shape.
• Test for seasoning: Cook a small portion to taste before forming the rest.
• Use the right oil: Olive oil adds flavor; neutral oils (canola, grapeseed) work too.
• Keep them warm: Use a 200°F oven to keep cakes warm while frying in batches.

Nutritional Information (Per Cake)

Nutrient	Amount
Calories	263 kcal
Total Fat	12 g
Saturated Fat	3 g
Cholesterol	95 mg
Sodium	782 mg
Carbohydrates	11 g
Sugars	2 g
Protein	28 g
Vitamin C	7 mg
Calcium	273 mg
Iron	2 mg
Potassium	409 mg

Common Mistakes to Avoid

• Mixture too dry or too wet: Adjust with mayo or breadcrumbs.
• Skipping the chill step: Helps prevent breakage in the pan.
• Overcooking: They dry out if left too long in the skillet.
• Under-seasoning: Taste and tweak your mix before shaping.
• Crowding the pan: Causes steaming instead of crisping.

Frequently Asked Questions (FAQs)

1. Can I freeze salmon cakes?
Yes! You can freeze them either before or after cooking. For uncooked cakes, place them on a tray lined with parchment paper, freeze until solid, then store in a sealed container or freezer bag for up to 2 months. For cooked cakes, let them cool completely before freezing. Reheat in the oven at 375°F (190°C) to retain crispiness.

2. Can I use fresh salmon instead of canned?
Absolutely. Fresh salmon makes this recipe even more delicious. Bake, grill, or steam the salmon, remove the skin and bones, then flake it into the mixture. Use about 2 cups of cooked salmon to replace the canned version.

3. What sauces go well with salmon cakes?
Tartar sauce is a classic pairing, but you can also try spicy remoulade, lemon-garlic aioli, yogurt dill sauce, or even sriracha mayo for a spicy kick. A drizzle of lemon juice also enhances the flavor beautifully.

4. How long do salmon cakes last in the fridge?
Cooked salmon cakes will keep for 3 to 4 days in an airtight container in the fridge. To reheat, pan-fry or bake them to maintain their crispy exterior.

5. Can I prepare them ahead of time?
Yes. The uncooked patties can be formed up to 24 hours ahead and stored in the refrigerator. You can also cook them in advance and reheat as needed.

6. Can I make these dairy-free or gluten-free?
Yes. Use dairy-free cheese and plant-based mayo for a dairy-free version. For gluten-free, substitute breadcrumbs with certified gluten-free panko or crushed rice crackers.

7. Are salmon cakes suitable for kids?
Definitely. The mild flavor and crispy texture appeal to many kids. You can even shape them into smaller portions or fun shapes and serve with kid-friendly dips like ketchup or ranch.

8. What can I do if the mixture is too wet or too dry?
If too wet, add more breadcrumbs one tablespoon at a time. If too dry, mix in a bit of mayo, yogurt, or even a splash of milk to loosen the texture.

9. Can I make salmon cakes in the oven or air fryer?
Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway. In the air fryer, cook at 380°F (193°C) for 8–10 minutes, also flipping once.

10. Can I use other types of fish in this recipe?
Sure! Tuna, cod, haddock, or mackerel can be used in place of salmon. Just ensure they’re cooked and flaked properly, and well-drained if canned.

Bonus: Weekly Meal Plan Featuring Salmon Cakes

Monday: Classic salmon cakes with mashed potatoes and green beans
Tuesday: Leftover salmon cake salad with arugula, cherry tomatoes, and vinaigrette
Wednesday: Salmon cakes on brioche buns with pickles and spicy mayo
Thursday: Mini salmon cake wraps with shredded lettuce and garlic yogurt
Friday: Crumbled salmon cakes in tacos with avocado and slaw

This type of meal planning helps you stretch one recipe across the week without boredom.

Bonus: Sauce & Side Pairing Guide

Sauces:

• Dill yogurt
• Mustard honey
• Spicy chipotle mayo
• Herbed sour cream

Sides:

• Roasted sweet potatoes
• Brown rice pilaf
• Zucchini noodles
• Couscous with herbs

Veggies:

• Roasted asparagus
• Sauteed spinach with garlic
• Cucumber-radish salad
• Pickled red onion

Personal Story: My First Salmon Cakes

The first time I made salmon cakes, I had just moved into my first apartment. With a few pantry items, a hot pan, and a tiny stove, I created something that reminded me of home. That crispy crust, the moist interior, and the way they made me feel like I actually knew how to cook, it was magic.

Since then, they’ve become a reliable friend in my culinary arsenal. I’ve served them at brunch with mimosas, at dinner with red wine (or lemonade), and even as cold leftovers in a salad. They never disappoint.

Creative Ways to Present Salmon Cakes

• Appetizer bites: Mini cakes on cucumber slices with microgreens
• Brunch platter: Cakes with toast, soft-boiled eggs, smoked salmon, and crème fraîche
• Family-style: Served from a cast-iron skillet on a rustic table
• Bento box: Cold salmon cake with edamame, rice, and pickled veggies

Sustainability Tips: Choosing Salmon Wisely

• Look for wild-caught Alaskan salmon, a sustainable choice
• Buy BPA-free cans when possible
• Check for Marine Stewardship Council (MSC) certification
• Support brands that emphasize traceability

Choosing sustainable salmon not only supports the planet, it usually means better taste and quality, too, as noted by nutrition experts advocating for eco-conscious seafood sourcing.

Final Thoughts on the Perfect Salmon Cakes Recipe

After exploring this rich and adaptable salmon cakes recipe, one thing is clear: this is not just a meal—it’s a timeless classic. With its humble ingredients, quick preparation, and unforgettable flavor, salmon cakes are the kind of dish that every home cook should have in their back pocket.

What makes this recipe truly special is how effortlessly it fits into your life. Need something easy on a weeknight? Done. Hosting a weekend brunch? It fits right in. Want to impress guests with minimal effort? This recipe delivers every time. It’s comfort food with a twist simple, elegant, and always satisfying.

And let’s not forget its versatility. With endless variations, side options, and serving styles, you can reinvent salmon cakes again and again without ever getting bored. Plus, it’s a great way to incorporate more seafood into your diet in a budget-friendly, sustainable way.

I hope this guide has not only given you the confidence to make your own salmon cakes from scratch but also inspired you to make the recipe your own. Whether you like it spicy, herby, cheesy, or gluten-free, there’s a version out there that’s just right for you.

So here’s to golden crusts, tender bites, and sharing good food with people you care about. Don’t forget to save this salmon cakes recipe, because once you try it—you’ll want to come back to it again and again.

Looking to upgrade your holiday meals too? Don’t miss our Irresistible Turkey Injection Recipe for incredibly juicy, flavorful turkey every time.