If you’ve ever craved a dish that feels like a comforting hug wrapped up in flavor, then this Salmon Cakes Recipe is exactly what you need. It’s a delightful mix of tender, flaked salmon blended with fresh herbs and a hint of spice, forming crispy golden patties that are as easy to make as they are to love. Whether you’re craving a quick dinner or something impressive yet simple to serve guests, these salmon cakes bring incredible taste and texture to your table with every bite.
Ingredients You’ll Need
The beauty of this Salmon Cakes Recipe lies in its straightforward, wholesome ingredients. Each component plays a crucial role in creating those perfectly balanced cakes—moist but crispy, savory with just the right zing and freshness.
- 2 (6 oz) cans salmon, drained and flaked: The star of the recipe, providing rich flavor and protein, while canned salmon keeps it super convenient.
- ½ cup breadcrumbs (plain or panko): Adds that essential binding and a touch of crunch to the cakes.
- 2 large eggs: Acts as the glue holding everything together for perfect patties.
- ¼ cup mayonnaise: Brings moisture and a creamy richness to the mix.
- 1 tablespoon Dijon mustard: A little tang and depth that wakes up the flavor.
- 2 tablespoons finely chopped red onion: Adds a subtle bite and freshness.
- 1 tablespoon lemon juice: Gives a light citrus brightness that lifts the overall dish.
- 2 tablespoons chopped fresh parsley: Introduces that herby green punch, which balances the richness.
- ½ teaspoon garlic powder: Offers a gentle savory warmth without overpowering.
- ½ teaspoon paprika: Imparts a smoky color and flavor, enhancing the visual and taste appeal.
- Salt and black pepper to taste: Essential seasoning that brings all the flavors to life.
- 2 tablespoons olive oil (for frying): Helps achieve that golden, crispy crust while keeping things heart-healthy.
How to Make Salmon Cakes Recipe
Step 1: Combine Your Ingredients
Start by placing your drained and flaked salmon into a large mixing bowl. Add the breadcrumbs, eggs, mayonnaise, Dijon mustard, chopped red onion, lemon juice, fresh parsley, garlic powder, paprika, salt, and pepper. Using a spatula or your hands, mix everything gently but thoroughly until all the ingredients are well incorporated. This mixture should be sticky enough to hold together but not too wet.
Step 2: Shape Your Patties
Divide the salmon mixture evenly and form into 6 to 8 patties. Press firmly so they hold shape during cooking. If the mixture feels too soft, a little extra breadcrumb can help. Keep the patties uniform in size for even cooking.
Step 3: Fry to Golden Perfection
In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the salmon patties in batches, making sure not to overcrowd the pan. Cook each side for about 3 to 4 minutes until they develop a beautiful golden brown crust and are heated through. Transfer cooked cakes to a paper towel-lined plate to drain any excess oil and maintain that perfect crispy texture.
How to Serve Salmon Cakes Recipe
Garnishes
Nothing elevates salmon cakes like a fresh, vibrant garnish. Lemon wedges are classic—they add a zesty freshness that perfectly cuts through the richness. A dollop of tartar sauce or a simple yogurt dill sauce complements the cakes beautifully, offering cool, creamy contrast with each bite.
Side Dishes
Pair your salmon cakes with light, uplifting sides to keep the meal balanced. A crisp green salad, roasted asparagus, or even some garlic mashed potatoes are fantastic options. Steamed veggies or a quinoa salad will also round out the plate and keep things nourishing and colorful.
Creative Ways to Present
Want to impress? Plate your salmon cakes on a bed of mixed greens and drizzle with a lemon herb vinaigrette. For a party, serve them as sliders with mini buns and a smear of tartar sauce. Alternatively, top each cake with avocado slices or a scoop of mango salsa for a fun, tropical twist that dazzles your guests.
Make Ahead and Storage
Storing Leftovers
Salmon cakes are just as delicious the next day! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keeping them covered prevents drying out, so they stay moist and flavorful.
Freezing
For longer storage, these cakes freeze beautifully. You can freeze them either before cooking—just shape the patties and place them on a baking sheet to freeze individually, then transfer to a freezer bag—or after cooking. Wrapped well, they’ll keep for up to 2 months, giving you a convenient seafood dinner anytime.
Reheating
Reheat refrigerated or frozen salmon cakes gently in a skillet over medium heat to maintain their crispy exterior. Alternatively, a quick bake in the oven at 350°F (175°C) for about 10 minutes works wonders. Avoid microwaving if you want to keep that perfect crunch.
FAQs
Can I use fresh salmon instead of canned for this Salmon Cakes Recipe?
Absolutely! Fresh cooked salmon can be used if you prefer. Just make sure it’s cooled and flaked well before mixing with the other ingredients. The texture might be slightly different but equally delicious.
Are salmon cakes gluten-free?
They can be! Simply swap out regular breadcrumbs for gluten-free breadcrumbs to keep the patties safe for gluten-sensitive eaters without compromising texture.
What’s the best sauce to serve with salmon cakes?
Tartar sauce is a classic choice, but a light yogurt dill sauce or lemon aioli provides a fresh, tangy complement that pairs beautifully without overpowering the cakes.
How do I prevent salmon cakes from falling apart while cooking?
Ensuring the mixture is sticky enough by adding enough eggs and breadcrumbs helps. Press the patties firmly and cook over medium heat without flipping too soon to maintain their structure.
Can I bake the salmon cakes instead of frying?
Yes, baking is a great alternative for a lighter version. Bake at 400°F (200°C) on a greased baking sheet for about 15-18 minutes, flipping halfway until golden and cooked through.
Final Thoughts
This Salmon Cakes Recipe is one of those effortlessly awesome dishes that feels special every time you make it. It brings together simple ingredients for a mouthwatering, nutritious meal that’s ready in just 20 minutes. Invite the flavors of the sea right into your kitchen and enjoy these crispy, savory cakes with your favorite sides and sauces—you’ll wonder why you didn’t try them sooner!
Print
Salmon Cakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6–8 salmon cakes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Salmon Cakes recipe offers a delicious and easy way to enjoy seafood using canned salmon. Packed with flavor from breadcrumbs, Dijon mustard, fresh herbs, and spices, these golden brown patties are perfectly pan-fried to create a crispy exterior while remaining tender inside. Ideal for a quick weeknight dinner or a casual lunch, they pair wonderfully with lemon wedges and your choice of tartar or yogurt dill sauce. These cakes are versatile, freezer-friendly, and can be easily adapted for gluten-free diets.
Ingredients
Salmon Cakes
- 2 (6 oz) cans salmon, drained and flaked (bones and skin removed if preferred)
- ½ cup breadcrumbs (plain or panko)
- 2 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped red onion
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil (for frying)
Instructions
- Mix Ingredients: In a large bowl, combine the drained and flaked salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, finely chopped red onion, lemon juice, chopped fresh parsley, garlic powder, paprika, salt, and black pepper. Stir everything together until the mixture is fully combined and holds together.
- Shape Patties: Divide the salmon mixture evenly into 6 to 8 portions. Shape each portion into a firm patty by pressing with your hands to ensure they hold their shape during cooking.
- Heat Oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to become hot before adding the salmon cakes to ensure a crisp crust.
- Cook Patties: Place the salmon cakes carefully into the hot skillet in batches, making sure not to overcrowd the pan. Cook each side for 3 to 4 minutes until they develop a golden brown crust and are heated through inside.
- Drain and Serve: Once cooked, remove the salmon cakes from the skillet and place them on a paper towel–lined plate to drain excess oil. Serve warm with lemon wedges, tartar sauce, or a simple yogurt dill sauce for added flavor.
Notes
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Fresh cooked salmon can be used instead of canned salmon if preferred.
- These salmon cakes freeze well; shape them into patties and freeze either before cooking or after cooking for easy future meals.
- Be gentle when flipping the patties to keep them intact during cooking.
