Golden, crispy, and packed with flavor, these salmon cakes are one of my favorite go-to meals when I need something quick, hearty, and satisfying. Whether I use canned salmon or leftover cooked fish, they always turn out delicious. Perfect as a main dish or even as a snack with a dipping sauce, these are comfort food with a hint of elegance.
Why You’ll Love This Recipe
I love how this recipe comes together in just a few steps, using pantry staples. It’s a great way to repurpose leftover salmon or make something special out of a can of fish. The flavors are bright and savory, with the mustard, lemon juice, and herbs giving every bite a fresh and tangy kick. Plus, they’re freezer-friendly, customizable, and just as tasty baked as they are fried.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (14-15 oz) salmon, drained and flaked (or 1 cup cooked fresh salmon, flaked)
1/2 cup breadcrumbs (panko or regular)
1/4 cup finely chopped onion
1/4 cup finely chopped celery (optional)
1 large egg
1 tbsp Dijon mustard or yellow mustard
1/4 cup mayonnaise
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning (optional)
Salt and pepper, to taste
2 tbsp chopped fresh parsley or dill (optional)
Oil for frying (vegetable or canola)
Directions
Mix the ingredients:
In a large bowl, I combine the salmon, breadcrumbs, onion, celery, mayo, egg, mustard, lemon juice, Worcestershire sauce, Old Bay, salt, pepper, and herbs. I stir gently just until everything holds together.
Form patties:
I shape the mixture into 6 to 8 patties, each about 3 inches wide.
Chill the patties:
I place them in the fridge for 15–20 minutes to firm up. This step really helps them hold their shape while cooking.
Fry:
I heat oil in a skillet over medium heat and fry the patties for about 3–4 minutes on each side, until golden and cooked through. Then I drain them on paper towels.
Serve:
I serve them hot with tartar sauce, lemon wedges, or on top of a crisp salad.
Servings and timing
This recipe makes about 6 to 8 salmon cakes, which easily serves 3 to 4 people. From start to finish, it takes around 35 minutes, including chill time. Cooking time is about 6 to 8 minutes total for frying.
Variations
I like baking them sometimes for a lighter version—375°F (190°C) for 15–20 minutes, flipping once.
To spice things up, I’ll toss in a bit of diced jalapeño or a few dashes of hot sauce.
Gluten-free breadcrumbs work great if I’m serving someone with dietary needs.
Sometimes I swap the herbs for chives or green onions for a twist.
I even make mini patties and serve them as appetizers with dipping sauce.
Storage/Reheating
I store leftover salmon cakes in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them on a baking sheet first, then transfer to a freezer bag for up to 2 months.
To reheat, I either pan-fry them again for crispiness or warm them in a 350°F oven for 10–15 minutes. Microwaving works too, but they lose a bit of their crisp texture.
Related Recipes:
FAQs
How do I keep salmon cakes from falling apart?
I always chill the patties before cooking—that helps them stay firm. Also, making sure there’s the right balance of moisture and binders (like egg and mayo) is key.
Can I make these with fresh salmon instead of canned?
Absolutely. I often use leftover cooked salmon. Just flake it well and follow the recipe as written.
Are salmon cakes healthy?
They can be. I control the ingredients and choose to bake instead of fry when I want a lighter option. They’re full of protein and can be made even healthier with whole grain or gluten-free breadcrumbs.
What can I serve with salmon cakes?
I like pairing them with a fresh salad, roasted veggies, or even tucked into a bun as a salmon burger. A tangy dipping sauce like tartar or a dill yogurt dip is perfect.
Can I make these in advance?
Yes. I often make the mixture and form the patties ahead of time. They can be chilled for a day before cooking or even frozen raw and cooked later.
Conclusion
These salmon cakes are one of those recipes I come back to again and again. They’re flavorful, versatile, and easy to adapt based on what I have on hand. Whether I fry, bake, or spice them up, they always turn out just right—crispy on the outside and tender on the inside. Perfect for busy weeknights or weekend meals alike.
📖 Recipe:
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Salmon Cakes
- Total Time: 35 minutes
- Yield: 6 to 8 salmon cakes
Description
Golden, crispy, and flavorful salmon cakes made with canned or fresh salmon. Quick, satisfying, and perfect as a main dish or snack, these cakes are versatile and easy to make.
Ingredients
1 can (14-15 oz) salmon, drained and flaked (or 1 cup cooked fresh salmon, flaked)
1/2 cup breadcrumbs (panko or regular)
1/4 cup finely chopped onion
1/4 cup finely chopped celery (optional)
1/4 cup mayonnaise
1 large egg
1 tbsp Dijon mustard or yellow mustard
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning (optional)
Salt and pepper, to taste
2 tbsp chopped fresh parsley or dill (optional)
Oil for frying (vegetable or canola)
Instructions
- In a large bowl, combine the salmon, breadcrumbs, onion, celery, mayonnaise, egg, mustard, lemon juice, Worcestershire sauce, Old Bay, salt, pepper, and herbs. Stir gently until just combined.
- Shape the mixture into 6 to 8 patties, about 3 inches wide each.
- Place the patties in the fridge for 15–20 minutes to firm up.
- Heat oil in a skillet over medium heat and fry the patties for 3–4 minutes on each side, until golden and cooked through. Drain on paper towels.
- Serve hot with tartar sauce, lemon wedges, or over a crisp salad.
Notes
Bake instead of frying for a lighter version: 375°F (190°C) for 15–20 minutes, flipping once.
Add diced jalapeño or hot sauce for extra heat.
Use gluten-free breadcrumbs for dietary needs.
Swap herbs with chives or green onions for a flavor twist.
Form mini patties for appetizers with dipping sauce.
Store in the fridge for up to 3 days or freeze for up to 2 months.
Reheat by pan-frying, baking at 350°F for 10–15 minutes, or microwaving (note: may lose crispiness).
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 14g
- Cholesterol: 50mg
