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Salmon Cakes

March 13, 2025•Fish
Salmon Cakes

Salmon Cakes

Salmon cakes are a delicious and versatile dish that transforms canned or cooked salmon into flavorful patties. These crispy on the outside, tender on the inside cakes are perfect for a quick weeknight dinner or a tasty appetizer.

Packed with protein-rich salmon and seasoned with herbs and spices, salmon cakes are served with a tangy sauce or fresh salad, making them a crowd-pleasing option for any occasion. Follow this recipe to learn how to make salmon cakes that are both easy and satisfying.

Ingredients

  • 2 cans (14.75 oz each) salmon, drained and flaked (or 2 cups cooked salmon, flaked)
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1/4 cup chopped fresh parsley
  • 2 green onions, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning (or seafood seasoning blend)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour (for coating, optional)
  • 2-3 tablespoons vegetable oil (for frying)
  • Lemon wedges, for serving
  • Tartar sauce or remoulade sauce, for serving (optional)

How to Make Salmon Cakes

    Prepare Salmon Mixture:

In a large mixing bowl, combine drained and flaked salmon, breadcrumbs, mayonnaise, chopped fresh parsley, finely chopped green onions, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.

    Form Salmon Cakes:

Divide the salmon mixture into equal portions and shape each portion into a patty. The size of the patties can vary based on your preference, typically about 1/3 to 1/2 cup of mixture per patty.

If desired, lightly coat each salmon cake with flour, shaking off any excess. This helps to create a crispy exterior when frying.

Cook Salmon Cakes:

Heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat.

Carefully place the salmon cakes in the skillet, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to gently flip the cakes halfway through cooking.

Transfer the cooked salmon cakes to a plate lined with paper towels to absorb any excess oil. Repeat until all salmon cakes are cooked.

    Serve Hot:

Arrange the salmon cakes on a serving platter. Serve hot with lemon wedges on the side for squeezing over the cakes.

Optionally, serve with tartar sauce or remoulade sauce for dipping.

Chef’s Note

Salmon Variation: You can use canned salmon or leftover cooked salmon for this recipe. Ensure the canned salmon is well-drained before using.

Binding Agent: Mayonnaise acts as a binder and adds moisture to the salmon cakes. Adjust the amount based on the desired texture.

Seasoning: Customize the seasoning to your taste preferences. Add a pinch of cayenne pepper for extra heat or substitute herbs like dill or cilantro for parsley.

Baking Option: For a healthier alternative, you can bake the salmon cakes in a preheated oven at 375°F (190°C) for 15-20 minutes, flipping halfway through, until they are golden and cooked through.

Nutritional Information (per serving, makes about 8 salmon cakes)

  • Calories: 200 kcal
  • Protein: 20g
  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 50mg
  • Sodium: 400mg
  • Carbohydrates: 10g
  • Fiber: 1g
  • Sugar: 1g

Enjoy the crispy exterior and tender interior of salmon cakes, a delightful dish that is quick and easy to prepare. Whether served as a main course or an appetizer, these flavorful patties are sure to become a favorite for their versatility and delicious taste.

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