Introduction:
There’s something incredibly satisfying about a dish that’s both simple and sophisticated—where humble ingredients come together to create flavors that feel gourmet. Salmon cakes are exactly that kind of magic. Crispy on the outside, tender and flaky on the inside, these golden patties are a delicious celebration of seafood that can grace a weeknight dinner table or shine as the star of a weekend brunch. Whether you’re using fresh salmon fillets or repurposing leftovers, salmon cakes offer an easy, versatile way to transform fish into something truly memorable.
What makes salmon cakes so special is their ability to be both comforting and elegant. They carry a rustic charm—reminiscent of old family recipes passed down through generations—yet they’re perfectly at home on a modern appetizer platter or gourmet sandwich. Packed with protein, full of Omega-3s, and bursting with savory, herby flavor, these cakes are not only delicious but also nourishing.
The beauty of this dish lies in its adaptability. You can keep it classic with breadcrumbs and parsley, or you can get creative with bold spices, zesty sauces, and unexpected mix-ins like capers, Dijon mustard, or even a squeeze of fresh lemon. Best of all, salmon cakes can be pan-fried, baked, or even air-fried to suit your preferences and lifestyle.
In this article, we’ll guide you through every step of crafting the perfect salmon cake—from choosing the right kind of salmon, mixing the perfect binders and seasonings, to tips for achieving that irresistible crispy crust. Whether you’re cooking for your family, entertaining guests, or meal prepping for the week, this recipe promises to be a delicious go-to that you’ll come back to time and time again.
Crispy Salmon Cakes Recipe – A Savory, Seafood Classic
Prep Time: 15–20 minutes
Cook Time: 10–12 minutes
Total Time: 25–35 minutes
Servings: 6–8 cakes (depending on size)
Meal Type: Appetizer, Main Course, or Snack
Ingredients:
For the Salmon Cakes:
- 1 can of wild salmon (14–15 oz), drained and flaked
(or 1½ cups cooked, flaked fresh salmon) - 1 large egg
- 1/3 cup finely chopped onion (red or yellow)
- 1/4 cup chopped fresh parsley or dill (or both)
- 1/2 cup breadcrumbs (panko for crispier texture, or regular)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional, for depth)
- Salt and black pepper to taste
- Juice of 1/2 lemon (for freshness)
For Cooking:
- 2–3 tablespoons vegetable oil or olive oil (for pan-frying)
- Optional: extra breadcrumbs for coating the outside
For Serving:
- Lemon wedges
- Tartar sauce, garlic aioli, or creamy dill sauce
- Fresh greens or coleslaw (as a side or base)
Instructions:
Step 1: Prep the Salmon
If you’re using canned salmon, open it, drain out the liquid, and flake the salmon in a bowl using a fork. Be sure to remove any visible bones or skin if desired. If using fresh cooked salmon, gently break it into flakes with your fingers or a fork.
Step 2: Mix the Base
In a large mixing bowl, combine the flaked salmon, finely chopped onion, parsley or dill, breadcrumbs, egg, mayonnaise, Dijon mustard, garlic powder, paprika, lemon juice, salt, and pepper.
Stir the mixture gently but thoroughly until everything is evenly incorporated. It should be moist but firm enough to hold its shape. If it feels too wet, add a tablespoon of breadcrumbs at a time until the consistency is right. If it’s too dry, a splash of mayo or a small extra egg can help bind it.
Step 3: Shape the Cakes
Using your hands, shape the mixture into small patties about 2½ to 3 inches in diameter and about ½ inch thick. You should get around 6–8 cakes depending on size.
Optional Tip: If you want a crispier outer crust, lightly coat each cake in some extra breadcrumbs before cooking.
Step 4: Chill (Optional but Recommended)
Place the formed cakes on a plate or tray and refrigerate them for 15–20 minutes. This helps them firm up and hold together better while frying.
Step 5: Cook the Salmon Cakes
Heat oil in a nonstick skillet over medium heat. Once the oil is hot, gently place the salmon cakes into the pan, being careful not to overcrowd.
Cook for about 4–5 minutes per side, or until golden brown and crispy on the outside. Flip carefully using a spatula. Avoid pressing down too hard—they should stay light and tender inside.
Alternative Cooking Methods:
- Baked: Preheat oven to 400°F (200°C). Brush cakes lightly with oil and bake on a parchment-lined tray for 15–18 minutes, flipping halfway.
- Air Fryer: Spray lightly with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping once.
Step 6: Serve and Enjoy
Remove the salmon cakes from the skillet and let them rest briefly on a paper towel to absorb excess oil. Serve hot with lemon wedges and your favorite sauce.
Pair with a fresh salad, roasted veggies, or place in a bun for a delicious salmon burger.
Tips for Success:
- Fresh or canned? Both work beautifully. Canned is convenient, while fresh gives a more delicate texture.
- Make-ahead? Absolutely! You can prep the patties and store them in the fridge (uncooked) for up to 24 hours.
- Freezer-friendly? Yes! Freeze uncooked patties with parchment between layers and store in a sealed bag or container for up to 2 months.