A top-down view of a chef shaping salmon cakes by hand on a rustic wooden cutting board. The table is adorned with fresh ingredients like salmon, breadcrumbs, chopped herbs, and lemon slices. Natural daylight illuminates the scene, emphasizing the textures of the fresh ingredients.

Salmon Cakes Recipe: Crispy, Nutritious, and Easy to Make!

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Salmon cakes are a delicious and versatile dish that’s perfect for any occasion. This salmon cakes recipe brings together flaky salmon, flavorful seasonings, and a crispy exterior to create a meal that’s both satisfying and nutritious. Whether you’re using fresh, canned, or leftover salmon, these patties are simple to prepare and packed with protein and omega-3s.

For a complete meal, consider pairing these salmon cakes with a refreshing side like this edamame egg salad. Together, they create a balance of bold and fresh flavors.

Why You’ll Love This Salmon Cakes Recipe

This recipe stands out because of its versatility and ease. You can adapt it to suit your preferences—add spicy seasonings, swap breadcrumbs for a gluten-free option, or enhance the flavor with fresh herbs. These salmon cakes are a great way to enjoy seafood without fuss.

To avoid common mistakes, like overly moist mixtures, check out these tips for perfect recipe consistency.

Ingredients for the Best Salmon Cakes

Creating delicious salmon cakes starts with gathering the right ingredients:

Core Ingredients

  • Salmon: Fresh, canned, or leftover.
  • Binders: Eggs and breadcrumbs for structure.
  • Aromatics: Minced onion, garlic, and parsley.
  • Seasonings: Salt, pepper, paprika, and lemon zest.

Optional Add-Ins

  • Capers for saltiness.
  • Dijon mustard for tang.
  • A dash of hot sauce for heat.
Fresh ingredients for salmon cakes, including salmon, breadcrumbs, eggs, garlic, parsley, and spices.
All the ingredients you need to create delicious salmon cakes, prepared and ready for cooking.

Step-by-Step: How to Make Salmon Cakes

1. Prepare the Salmon

  • If using fresh salmon, bake or steam it until cooked through, then flake it into small pieces.
  • For canned salmon, drain it thoroughly and remove any skin or bones.

2. Combine the Ingredients

  • In a large bowl, mix the salmon, breadcrumbs, eggs, aromatics, and seasonings. Stir gently until the mixture holds together but isn’t overly wet.

3. Shape the Patties

  • Form the mixture into evenly sized patties, about ½ inch thick. Place them on a tray and refrigerate for 15 minutes to help them firm up.

4. Cook the Patties

  • Pan-Fry: Heat oil in a skillet over medium heat and cook the patties for 3–4 minutes per side, until golden brown.
  • Bake: Place the patties on a parchment-lined baking sheet and bake at 375°F for 15–20 minutes.
  • Air-Fry: For a healthier option, air-fry the patties at 375°F for 10–12 minutes.
Golden salmon cakes served with tartar sauce, lemon wedges, and a green salad.
Perfectly cooked salmon cakes paired with fresh salad and tartar sauce for a wholesome meal.

Serving Suggestions for Salmon Cakes

This salmon cakes recipe pairs wonderfully with a variety of sauces and sides. Here are some ideas to elevate your meal:

  • Sauces: Serve with dill aioli, tartar sauce, or a spicy sriracha mayo.
  • Sides: Try them with roasted vegetables, mashed potatoes, or a crisp green salad.
  • Drinks: A chilled Sauvignon Blanc or an iced herbal tea makes the perfect pairing.

For a creative brunch twist, serve these salmon cakes alongside mini fluffy pancakes. The sweet and savory combination is a crowd-pleaser!

A close-up of crispy salmon cakes stacked on a white plate, garnished with chopped parsley and a drizzle of creamy sauce. The background features subtle blurred elements of a kitchen counter and fresh ingredients like lemon slices and breadcrumbs for a warm and inviting look. No indication of smoke or haze.
Golden-brown salmon cakes with creamy dill sauce and fresh green salad.

FAQs About Salmon Cakes

1. Can I Freeze Salmon Cakes?

Yes! To freeze uncooked salmon cakes, place them on a baking sheet until firm, then transfer them to a freezer-safe bag. Cook directly from frozen when needed.

2. How Do I Keep Salmon Cakes from Falling Apart?

Ensure you’re using enough binders like eggs and breadcrumbs. Chilling the patties before cooking helps them maintain their shape.

3. Can I Use Canned Salmon?

Absolutely! Canned salmon is a convenient and budget-friendly option for this recipe. Just be sure to drain it well.

4. What’s the Best Way to Reheat Salmon Cakes?

Reheat in a skillet or air fryer to maintain their crispiness without drying them out.

With this salmon cakes recipe, you’ll have a meal that’s flavorful, nutritious, and easy to make. Whether you’re cooking for a busy weeknight dinner or preparing a dish for meal prep, these salmon cakes are sure to impress. Pair them with a vibrant salad or fluffy pancakes for a meal that satisfies every craving!

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Salmon Cakes Recipe: Crispy, Nutritious, and Easy to Make!

A close-up of crispy salmon cakes stacked on a white plate, garnished with chopped parsley and a drizzle of creamy sauce. The background features subtle blurred elements of a kitchen counter and fresh ingredients like lemon slices and breadcrumbs for a warm and inviting look. No indication of smoke or haze.
Print Recipe

These salmon cakes are a delightful balance of crispy on the outside and tender on the inside. The combination of fresh parsley, lemon juice, and Dijon mustard gives them a burst of flavor, while the salmon provides a rich, omega-3-packed filling.

Perfect for a quick and healthy dinner, these salmon cakes are versatile too. Pair them with a crisp salad, serve them with a dollop of tartar sauce, or enjoy them as a protein-packed snack. Whether you’re cooking for yourself or feeding a crowd, this dish is sure to satisfy your cravings for something both nutritious and delicious.

  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Category: Main Course
  • Method: Pan-Frying
  • Cuisine: American

Ingredients

Scale
  • 2 cans of wild-caught salmon (14.75 oz each), drained and flaked
  • 1/2 cup breadcrumbs
  • 2 large eggs
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil (for frying)

Instructions

  • In a large bowl, combine the drained and flaked salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, and lemon juice.
  • Add the finely chopped red onion, fresh parsley, garlic powder, black pepper, and salt to the bowl. Stir everything together until fully combined.
  • Using your hands, shape the mixture into 8 to 10 small patties.
  • Heat olive oil in a large skillet over medium heat.
  • Once the oil is hot, add the salmon cakes to the pan. Cook for about 4 minutes on each side or until golden brown and crispy.
  • Once cooked, remove the salmon cakes from the pan and place them on a plate lined with paper towels to drain excess oil.
  • Serve immediately with your choice of dipping sauce or a fresh salad.

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