Hello, food lovers! Crispy, golden-brown salmon cake recipe is so satisfying. They remind me of warm dinners at home and are a quick, tasty way to enjoy healthy protein. After trying many times, I have made my favorite salmon cake recipe, and I want to share it with you! This simple recipe is full of flavor and works well with fresh or canned salmon. It has become a regular meal in my home, and I think it can become a favorite in yours too!
Why You’ll Fall in Love with This Salmon Cake Recipe
- Quick & Easy: Perfect for busy weeknights – you can have these on the table in under 30 minutes!
- Healthy & Nutritious: Salmon is a powerhouse of omega-3 fatty acids and protein.
- Incredibly Versatile: Easily customize with your favorite herbs, spices, or veggies.
- Budget-Friendly: Especially when made with canned salmon!
- Crispy Edges, Tender Center: The perfect texture combination that makes every bite a delight.
Kitchen Equipment Required
You won’t need a ton of fancy gadgets for this easy salmon cake recipe, but here are a few essentials I find helpful:
- Large mixing bowl
- Fork (for flaking salmon)
- Measuring cups and spoons
- Cutting board
- Sharp knife (for chopping)
- Large non-stick skillet or cast iron pan
- Spatula
- Plates lined with paper towels (for draining)
Ingredients for Perfect Salmon Cakes
Here’s what you’ll need to make these delicious salmon patties:
- 1 pound cooked salmon (see notes below for using fresh vs. canned)
- 1 large egg, lightly beaten (the binder!)
- 1/4 cup mayonnaise (adds moisture and richness)
- 02 tablespoons finely chopped red onion or shallots
- 1 tablespoon chopped fresh dill or parsley (or a mix!)
- 1 teaspoon Dijon mustard (a little tang goes a long way)
- 1/2 teaspoon Worcestershire sauce (optional, but recommended for depth)
- 1/4 cup panko breadcrumbs (for binding and crispiness)
- 1/4 cup all-purpose flour or fine cornmeal (for coating)
- Salt and freshly ground black-pepper to taste
- 02-03 tablespoons olive oil or vegetable oil for frying
- Lemon wedges, for serving
Fresh vs. Canned Salmon: You can absolutely use either! If using fresh salmon, simply bake, pan sear, or poach it until cooked through, then let it cool slightly before flaking. For canned salmon, drain it well and remove any bones or skin if desired (though they are edible and nutritious!).
Step-by-Step Instructions
Let’s get cooking! Follow these simple-steps to create your crispy salmon cakes:
- Prep the Salmon:
If using cooked fresh salmon, flake it into bite-sized pieces in a large mixing bowl using a fork. If using canned salmon, drain it thoroughly and add it to the bowl, flaking it gently.
- Add Wet Ingredients & Flavor:
To the bowl with the salmon, add the beaten egg, mayonnaise, chopped red onion (or shallots), fresh herbs, Dijon mustard, and Worcestershire sauce (if using).
- Bind It Together:
Add the panko breadcrumbs to the bowl. Season generously with salt and pepper.
- Mix Gently:
Using a fork or your hands, gently-mix everything together until just combined. Be careful not to overmix, or the cakes can become tough. The mixture should hold together when lightly squeezed. If it feels too wet, add a tablespoon or two more panko. If too dry, add a tiny-bit more mayo.
- Form the Patties:
Sprinkle a little flour on your hands. Take a small amount of the mixture, about 1/4 cup, and shape-it into a flat round piece that is about 1/2 to 3/4 inch thick. Put the shaped pieces on a plate or a baking sheet. You should make about 4 to 6 pieces, depending on how big you make them.
- Cook the Salmon Cakes:
Carefully place the coated salmon patties in the hot skillet. Don’t overcrowd the pan; cook in batches if necessary.
- Fry Until Golden:
Cook for 3-5 minutes per side, or until they are golden brown and crispy on both sides and heated through.
- Drain:
Carefully remove the cooked salmon cakes with a spatula and place them on a plate lined with paper-towels to drain any excess oil.
- Serve:
Serve hot with lemon-wedges and your favorite sides or sauce!
Tips for Perfect Salmon Cakes
- Drain Your Salmon Well: Whether fresh or canned, leftover moisture is the enemy of a crispy salmon cake! Pat fresh salmon dry after cooking, and drain canned salmon thoroughly.
- Don’t Overmix: Mixing too vigorously can break down the salmon too much and make the texture less pleasant.
- Chill the Patties (Optional): If your mixture feels very soft or you have time, chilling the formed patties in the fridge for 15-30 minutes can help them hold their shape better during cooking.
- Hot Pan, Medium Heat: Ensure your oil is hot before adding the patties, but keep the heat at medium. This allows the outside to crisp up nicely without burning before the inside is heated through.
- Don’t Crowd the Pan: Give the salmon croquettes space to cook evenly and get crispy.
Variations and Substitutions
This classic salmon cake recipe is a fantastic base, but feel free to get creative!
- Herbs: Swap dill or parsley for chives, cilantro, or tarragon.
- Spices: Add a pinch of smoked-paprika, garlic powder, or a dash of cayenne for heat.
- Veggies: Finely minced celery, bell pepper, or even some grated zucchini (make sure to squeeze out excess moisture!) can add flavor and texture.
- Binder Alternatives: If you don’t have panko, crushed crackers (like saltines or Ritz) or regular breadcrumbs work, though the texture might be slightly different. For a gluten-free option, use gluten-free breadcrumbs or almond flour, or increase the amount of egg and mayo slightly and skip the flour coating or use a gluten-free flour blend. Mashed potato is another traditional binder often used in old fashioned salmon patties.
- Dairy-Free: Use a dairy-free mayonnaise alternative.
- Paleo/Whole30: This requires more significant changes. You’d likely need to use almond flour or coconut flour as a binder and coating, and use a compliant mayonnaise or mashed sweet potato. It would be a different recipe variation entirely.
- Cooking Methods: While pan-frying gives the best crisp, you can also bake-them at 375°F (190°C) for 20-25 minutes, flipping halfway, or air fry at 380°F (190°C) for 10-12 minutes, flipping halfway, until golden and cooked-through.
What to Serve with Salmon Cakes
These best salmon cakes are incredibly versatile!
- Classic: With tartar sauce (homemade is easy!) or a simple dill-yogurt sauce and lemon wedges.
- Sides: Coleslaw, a simple green salad, roasted vegetables (like asparagus or broccoli), rice pilaf, or mashed potatoes.
- Sandwich/Burger: Serve on a bun with lettuce, tomato, and sauce.
- Appetizer: Make smaller patties and serve with a dipping sauce.
Storing and Reheating
- Store: Cooked salmon cakes can be stored in an airtight-container in the refrigerator for up to 3-4 days.
- Reheat: For best results and to maintain crispiness, reheat salmon cakes in a skillet over medium heat for a few minutes per side, or in a toaster oven or air fryer until heated through. Microwaving is possible but will result in a softer texture.
Nutritional Information
(Note: This is an estimated nutritional breakdown and can vary based on specific-ingredients and portion sizes.)
Per serving (assuming 4 servings):
- Calories: Approximately 350-450 (depending on oil absorption and specific ingredients)
- Protein: ~25-30g
- Fat: ~20-30g (includes healthy fats from salmon and mayo)
- Carbohydrates: ~8-12g
- Omega-3 Fatty Acids: High content from salmon
Salmon is an excellent source of lean-protein, essential omega-03 fatty acids (EPA and DHA) which are great for heart and brain health, Vitamin D, and B vitamins.
Frequently Asked Questions (FAQs)
Absolutely, yes! This recipe works wonderfully with both cooked fresh salmon and canned salmon. If using canned, make sure to drain it very well before flaking it in the bowl. Using canned salmon is often a more budget-friendly and convenient option, and it still results in delicious salmon cakes!
Yes, definitely! While pan-frying gives the best crispy exterior, baking or air frying are healthier alternatives. To bake, place the formed patties on a parchment lined-baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping-halfway, until golden and heated through. To air fry, preheat your air fryer to 380°F (190°C), lightly spray the basket and the patties with oil, and air fry for 10-12 minutes, flipping-halfway, until golden brown and cooked through.
Cook salmon cakes can be stored in an airtight-container in the refrigerator for 3-4 days. To reheat, the best methods for maintaining crispiness are using a skillet (medium heat, a few minutes per side) or a toaster oven/air fryer until heated through. While you can microwave them, they will lose their crispy texture.
Classic choices include tartar sauce, a dill-yogurt sauce, or a remoulade sauce. A simple squeeze of fresh lemon-juice is also wonderful on its own! They are also great with a simple green salad dressing or even ketchup if that’s your preference. Feel free to experiment!
Who Should Skip This Recipe
While delicious, this recipe might not be suitable for everyone without modification:
- Fish/Salmon Allergy: Obviously, anyone with a fish or salmon allergy should avoid this recipe entirely.
- Egg Allergy: The egg acts as a primary binder. It would need to be substituted with a binder like mashed sweet potato, potato flour, or a commercial egg replacer, which may affect texture.
- Gluten Sensitivity/Celiac: Use gluten-free breadcrumbs and flour for coating, as noted in the Variations section.
- Mayo Allergy/Aversion: While mayo adds moisture, you could potentially use a different fat like olive oil mixed with a binder (like mashed potato or extra egg yolk) and adjust the seasoning, but the texture will differ.
- Low-Sodium Diet: Canned salmon can be high in sodium. Look for low-sodium canned options or use fresh salmon. Adjust added salt accordingly.
What Do You Think?
Have you tried making salmon cakes before? What are your favorite ways to serve them? Do you have a secret ingredient that makes yours extra special? I’d love to hear your thoughts and experiences in the comments below! If you try this salmon cake recipe, please come back and let me know how it turned out for you!
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Salmon Cake Recipe
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.
- 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.
- 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.
- Serve: Serve hot with lemon wedges and your favorite sauce.
Notes
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.
