Introduction

These easy salmon cakes are a fantastic way to enjoy a quick, flavorful meal. Made with simple ingredients and ready in minutes, they’re perfect for a busy weeknight dinner or a light lunch. For another delicious pairing, try these Best Cheesy Scalloped Potatoes Recipe or these Garlic Butter Steak Bites and Mash Recipe.

Ingredients

These savory salmon cakes are crispy on the outside, tender and flaky within, with a bright hint of lemon and fresh herbs in every bite.

• 1 lb cooked salmon, flaked
• 1/2 cup breadcrumbs (or panko)
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp fresh parsley, chopped
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 green onions, thinly sliced
• 1/2 tsp Old Bay seasoning (or paprika)
• Salt and black pepper to taste
• 2 tbsp olive oil (for frying)

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: These quick salmon cakes are ready in about 25 minutes, making them roughly 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Salmon

Cook 1 pound of salmon fillet by baking at 400°F for 12–15 minutes until it flakes easily with a fork. Let it cool completely before handling.

Alternatively, use canned salmon—drain it well and remove any skin or bones for a smoother texture.

Step 2 — Mix the Base Ingredients

In a large bowl, flake the cooked salmon into small pieces. Add 1/2 cup breadcrumbs, 1/4 cup finely chopped onion, 2 tablespoons mayonnaise, 1 beaten egg, and 1 tablespoon Dijon mustard.

Gently fold everything together until just combined. Overmixing can make the Salmon Cakes dense.

Step 3 — Season the Mixture

Stir in 1 teaspoon Old Bay seasoning, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh parsley. Taste and adjust salt if needed.

For a hint of brightness, add a squeeze of lemon juice or a teaspoon of lemon zest.

Step 4 — Form the Cakes

Divide the mixture into 6 equal portions. Shape each into a 3/4-inch thick patty, pressing firmly so they hold together.

If the mixture feels too wet, add a tablespoon more breadcrumbs. Chill the patties for 15 minutes to firm up.

Step 5 — Heat the Oil

Pour 2–3 tablespoons of vegetable or avocado oil into a large skillet. Heat over medium-high until shimmering but not smoking.

A drop of water should sizzle immediately when the oil is ready. Too hot, and the Salmon Cakes will burn before cooking through.

Step 6 — Pan-Fry the Cakes

Carefully place the patties in the hot oil. Cook for 3–4 minutes per side until golden brown and crisp.

Avoid crowding the pan—work in batches if needed. The internal temperature should reach 145°F when done.

Step 7 — Drain and Serve

Transfer the cooked Salmon Cakes to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.

Pair with lemon wedges, tartar sauce, or a simple aioli. Leftovers reheat well in a 350°F oven for 10 minutes.

Nutritional Information

Calories	280
Protein	22g
Carbohydrates	12g
Fat	16g
Fiber	1g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Canned tuna or shredded chicken — Lighter protein options with a similar flaky texture.
• Ground turkey or mashed chickpeas — Leaner protein or plant-based alternative for a different flavor profile.
• Almond flour or gluten-free breadcrumbs — Lower-carb and gluten-free binders that add a nutty taste.
• Flax eggs or unsweetened applesauce — Egg-free binders that keep the cakes moist without dairy.
• Greek yogurt or dairy-free mayo — Creamy binders offering protein boost or dairy-free creaminess.
• Zucchini or sweet potato mash — Vegetable-based additions to reduce carbs and add natural sweetness.
• Fresh herbs and lemon zest — Flavor enhancers that reduce the need for added salt.
• Baked instead of pan-fried — Lower-fat cooking method for a lighter, crispier finish.

Serving Suggestions

• Pair these salmon cakes with a simple arugula salad tossed in a lemon vinaigrette for a light, refreshing meal.
• Serve alongside roasted asparagus or garlic sautéed green beans for a satisfying vegetable accompaniment.
• Transform them into a gourmet sandwich by placing a salmon cake on a toasted brioche bun with lemon-dill aioli and crisp lettuce.
• Offer with a side of creamy dill sauce or classic tartar sauce for dipping to enhance the flavor of the salmon cakes.
• Perfect for a brunch spread, serve these salmon cakes with poached eggs and hollandaise sauce for a seafood twist on eggs Benedict.
• For an elegant appetizer, make mini salmon cakes and serve them on individual spoons with a dollop of crème fraîche and fresh chives.
• Create a complete meal by serving these salmon cakes over a bed of lemon herb quinoa or cauliflower rice for a low-carb option.

These salmon cakes are incredibly versatile, making them suitable for a casual weeknight dinner, a special occasion, or even as a tasty appetizer for your next gathering.

Common Mistakes to Avoid

• Mistake: Using canned salmon with excess liquid. Fix: Drain thoroughly and press with paper towels to prevent soggy cakes.
• Mistake: Overmixing the salmon cake base. Fix: Gently fold ingredients just until combined to maintain a tender texture.
• Mistake: Skipping the chilling step before cooking. Fix: Refrigerate the formed patties for 30 minutes to help them hold their shape.
• Mistake: Cooking at too high a heat. Fix: Use medium heat for a golden-brown crust without burning the exterior.
• Mistake: Using too much binder like breadcrumbs or egg. Fix: Add binder gradually until the mixture just holds together when pressed.
• Mistake: Flipping the salmon cakes too soon. Fix: Cook for 3–4 minutes per side until a crisp crust forms to avoid breaking.
• Mistake: Neglecting to season the mixture adequately. Fix: Taste the mixture before forming patties and adjust salt and herbs as needed.
• Mistake: Using wet or undercooked potatoes if included. Fix: Ensure potatoes are fully cooked, cooled, and mashed dry to avoid mushiness.
• Mistake: Crowding the pan during cooking. Fix: Leave space between cakes to allow steam to escape and promote even browning.

Storing Tips

• Fridge: Store leftover Salmon Cakes in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze Salmon Cakes in a single layer on a baking sheet, then transfer to a freezer bag or airtight container for up to 3 months.
• Reheat: Reheat Salmon Cakes in a 375°F oven or air fryer until hot and crispy, or pan-fry until the internal temperature reaches 165°F.

Always allow Salmon Cakes to cool completely before refrigerating or freezing to maintain texture and ensure food safety.

Conclusion

These easy salmon cakes are a delicious way to enjoy seafood any night of the week. For another fantastic salmon dinner, try this Buttery Salmon Rice (one pot recipe!). Give this recipe a try and share your results in the comments!

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FAQs

Can I use canned salmon for these salmon cakes?

Yes, canned salmon works perfectly for this recipe. It’s convenient and helps the salmon cakes hold their shape well. Just be sure to drain the can thoroughly before mixing.

How do I keep my salmon cakes from falling apart?

Make sure to chill the formed patties for at least 30 minutes before cooking. This helps the ingredients bind together, ensuring your salmon cakes stay intact during frying.

What is the best way to reheat leftover salmon cakes?

Reheat them in an oven or toaster oven at 350°F until warm and crispy. This method preserves the texture better than microwaving, which can make the salmon cakes soggy.