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A plate of golden-brown cooked salmon cakes, garnished with fresh herbs and served with a white dipping sauce, showcasing the final product of a salmon cake recipe.

Salmon Cake Recipe

Bitty
An easy and healthy recipe for delicious crispy salmon cakes made with fresh or canned salmon. Perfect for a quick weeknight dinner, they are golden brown on the outside and tender on the inside.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Equipment

  • Large mixing bowl
  • Fork
  • Measuring Cups and Spoons
  • Cutting Board
  • Sharp knife
  • Large non-stick skillet or cast iron pan
  • Spatula
  • Plates lined with paper towels

Ingredients
  

Main Ingredients

  • 1 | pound | cooked salmon | see notes for fresh vs. canned
  • 1 | large | egg | lightly beaten
  • 1/4 | cup | mayonnaise
  • 2 | tablespoons | finely chopped red onion or shallots
  • 1 | tablespoon | chopped fresh dill or parsley | or a mix!
  • 1 | teaspoon | Dijon mustard
  • 1/2 | teaspoon | Worcestershire sauce | optional
  • 1/4 | cup | panko breadcrumbs
  • | - | Salt | to taste
  • | - | Freshly ground black pepper | to taste

For Cooking

  • 1/4 | cup | all-purpose flour or fine cornmeal | for coating
  • 2-3 | tablespoons | olive oil or vegetable oil | for frying

For Serving

  • | - | Lemon wedges | for serving
  • | - | Tartar sauce or other desired sauce | optional

Instructions
 

  • Prep Salmon: Flake cooked salmon into a large mixing bowl using a fork.
  • Combine Wet & Flavor: To the bowl, add the beaten egg, mayonnaise, chopped onion/shallots, fresh herbs, Dijon mustard, and Worcestershire sauce (if using).
  • Bind: Add the panko breadcrumbs, salt, and pepper to the bowl.
  • Mix Gently: Gently mix everything together until just combined. Do not overmix.
  • Form Patties: Lightly flour your hands and form the mixture into 4-6 patties, about 1/2 to 3/4 inch thick.
  • Coat: Place the flour/cornmeal on a plate and gently dredge each patty to coat both sides.
    Flaked cooked salmon on a light brown plate with a fork, showing a key ingredient prepared for a salmon cake recipe.
  • Heat Oil: Heat the oil in a large non-stick skillet over medium heat until hot but not smoking.
  • Cook: Carefully place the coated patties in the hot skillet. Cook in batches if needed to avoid overcrowding.
    A white bowl contains flaked cooked salmon, cooked rice, chopped green herbs, peas, and diced red onion, representing the ingredients before being mixed for a salmon cake recipe and A black bowl filled with a mixture of flaked salmon, rice, herbs, and other ingredients, ready to be formed into patties for a salmon cake recipe.
  • Fry: Cook for 3-5 minutes per side, or until golden brown, crispy, and heated through.
  • Drain: Remove cooked patties and place on a plate lined with paper towels to drain excess oil.
    Several uncooked salmon cake patties arranged on a wooden cutting board, ready for cooking as part of a salmon cake recipe.
  • Serve: Serve hot with lemon wedges and your favorite sauce.

Notes

Using Canned Salmon: Drain canned salmon thoroughly before flaking. Remove bones/skin if desired.
Tips for Success: Ensure salmon is well-drained. Don't overmix the mixture. Cook on medium heat to get crispy edges without burning. Chilling formed patties for 15-30 mins can help them hold shape.
Variations: See blog post for variations using different herbs, spices, or cooking methods (baking, air frying).
Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a skillet, toaster oven, or air fryer for best results.
Keyword salmon cakes, salmon patties