Get ready to fall in love with these mouthwatering salmon cakes!
Crispy on the outside, tender and flaky on the inside, they’re packed with so much flavor. The secret lies in the seasoning. Spoiler alert: I use Old Bay!
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Pair them with a zesty tartar sauce, a squeeze of lemon, or your favorite dip for an irresistible bite.
They’re easy to make and guaranteed to impress!
Why You'll Love These Salmon Cakes
Quick & Easy: Thanks to canned salmon, this recipe comes together in no time. Perfect for busy weeknights.
Irresistible Flavor: Seasoned with Old Bay, Dijon mustard, smoked paprika, fresh garlic, and parsley, every bite is bursting with flavor.
Budget-Friendly: These salmon cakes transform affordable kitchen staples into a gourmet meal.
Make-Ahead Magic: Prepare the salmon patties in advance and freeze them for later. Then, thaw and reheat when ready to eat.
Ingredients
- Canned Salmon: I use canned salmon for convenience. Choose wild-caught for the best flavor.
- Panko Breadcrumbs: Japanese-style breadcrumbs are lighter and crispier than traditional breadcrumbs.
- Eggs: They hold the salmon cakes together while adding moisture and richness.
- Mayonnaise: It adds moisture and richness while contributing to a tender interior.
- Dijon Mustard: It provides a tangy flavor and helps emulsify the mixture.
- Onion, Celery, and Garlic: They give the patties more texture and depth.
- Fresh Parsley: It adds a bright, fresh flavor.
- Seasonings: A complementary blend of Old Bay, smoked paprika, salt, pepper, and optional red pepper flakes.
- Lemon Juice: It brightens the flavors and cuts through the richness.
- Parmesan Cheese: The optional ingredient adds a nutty, salty dimension.
How to Make Salmon Cakes
These salmon cakes are fast, convenient, and easy enough for weeknights!
1. MIX. Mix together the salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, onion, celery, garlic, parsley, Old Bay seasoning, smoked paprika, salt, pepper, lemon juice, grated Parmesan (if using), and red pepper flakes (if using).
2. FORM. Shape the mixture into 8 evenly sized patties (about 1/2-inch thick). Chill for 15-20 minutes.
3. COOK. Cook the salmon cakes in olive oil or butter over medium heat for 3-4 minutes per side.
4. SERVE & ENJOY. Serve warm with lemon wedges and your choice of sauce if desired.
Tips for the Best Salmon Cakes
Here are my top tips for making the perfect salmon cakes.
- Ditch the excess liquid. Be sure to remove as much liquid as possible from the canned salmon. This ensures the patties hold their shape during cooking.
- Fresh is best. Use fresh parsley and lemon juice for the brightest flavors.
- Strike a balance. Add more or less panko breadcrumbs or mayonnaise to achieve the ideal texture. This will help form the patties and ensure they cook properly.
- Work some batch bliss. Avoid overcrowding the skillet when frying. This allows proper airflow and ensures the patties crisp up rather than steam.
- Try tasty variations. Substitute canned salmon with freshly cooked or leftover salmon for a richer flavor. Or, add chopped bell peppers, dill, or capers for more flavor.
- Get a step ahead. Prepare the salmon mixture or form the patties a day in advance. Store covered in the refrigerator, then cook when ready to serve.
How to Store
I love making an extra batch or two of these salmon cakes. They’re great to have on hand for quick lunches and easy weeknight dinners.
To Store: Wrap each cake individually in plastic wrap and place them in an air-tight container. Refrigerate for up to 3-4 days.
To Freeze: Flash freeze the cooked salmon cakes on a baking sheet for about an hour, then transfer to a freezer bag. Freeze for up to 3 months. You can also freeze uncooked patties between layers of parchment paper, then thaw and cook them when ready to serve.
To Reheat: Reheat in a 350°F oven for 10-15 minutes until warmed through, covering loosely with foil. Or, reheat in a skillet over medium-low heat with a lid until heated through.
Salmon Cakes
8
servings15
minutes15
minutes189
kcalJazz up your dinner routine with these crispy salmon cakes! With Old Bay seasoning and Dijon mustard, they're a flavorful addition to any table.
Ingredients
- For the Salmon Cakes:
2 cans (14.75 ounces each) of canned salmon, drained and flaked
1 cup panko breadcrumbs
2 large eggs
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 small onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
1 teaspoon Old Bay seasoning
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons lemon juice
2 tablespoons olive oil or butter (for frying)
- Optional Add-ins:
1/4 cup grated Parmesan cheese for extra flavor
1 tablespoon hot sauce or red pepper flakes for a kick
- For Serving:
Lemon wedges
Tartar sauce, aioli, or your favorite dip
Mixed greens or avocado slices for garnish
Instructions
- In a large bowl, combine the salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, onion, celery, garlic, parsley, Old Bay seasoning, smoked paprika, salt, pepper, lemon juice, grated Parmesan cheese (if using), and red pepper flakes (if using).
- Mix well until all ingredients are evenly combined. If the mixture is too wet, add a bit more breadcrumbs. If it's too dry, add a bit more mayonnaise.
- Use your hands to form the mixture into 8 evenly sized patties (about 1/2-inch thick). Place them on a plate or tray and refrigerate for 15-20 minutes to firm up.
- Heat the olive oil or butter in a large skillet over medium heat. Once hot, cook the salmon cakes for 3-4 minutes on each side or until golden brown and heated through. Cook in batches if necessary.
- Serve warm with lemon wedges and your choice of sauce. Garnish with mixed greens or avocado slices if desired. Enjoy!
Notes
- Drain the salmon well. Removing excess liquid ensures the cakes hold together properly.
- Chill before cooking. Refrigerating the patties helps them stay intact during frying.
11 Comments
Last night we cooked a half recipe of these salmon cakes (4 total) and they were absolutely delicious! My husband was still talking about them this morning. They are rich and filling so we each had one with a wedge salad on the side. I also made Ina Garten’s tartar sauce which is a wonderful accompaniment. Can’t wait to enjoy the remaining two cakes with Cole slaw this evening. Makes a healthy dinner. Thank you so much for sharing this yummy recipe.
I serve them with pinto beans and fried potatoes. sometimes we make a pan of cornbread but the salmon patties are usually enough they replace the bread. yes I’m from West Virginia try them with beans and fresh green onions you will thank me.
I’ve made these for years – Mama used to make them when I was a kid. They’re inexpensive and delicious and when you add a couple of veggie sides or a fresh salad, you’ve got a complete meal. They also warm up very well. You can try a different spin with them – make burgers. I fix them with tartar sauce & lettuce on toasted buns with a side of slaw & sweet potato fries. Really good!
Hi Dee, I absolutely love these salmon cakes as well! Serving them as burgers is such a great idea. I’ll have to try that one of these days. Thank you for the tip!
Excellent recipe! First time trying making them with the ingredients you used.
Hi Sharon, I’m so happy you enjoyed them! They’re one of my favorite quick and easy weeknight meals. 🙂
Aud, I hope someone else jumps in to confirm, but I believe the bones in the canned salmon are actually edible, about the only bones that I am aware of that you can eat. I also think they have nutritional value, a good source of calcium. I hope this helps!
You’re so right Terri!
You can eat the bones in canned salmon — and a lot of people do! They’re actually soft and edible because the canning process (pressure cooking) makes them tender.
Some people mash them up so they’re barely noticeable, especially in salmon patties or salads 🙂
The recipe gets five stars. I added the opt. Parmesan and a bit of hot sauce. I served with homemade mango salsa. I did use fresh salmon from my local butcher. I was going to use canned and it might be me and being unfamiliar with canned salmon, but upon opening it was full of bones large and small. I tried separating only to expose more tiny bones. At that point I was done. There was no warning on the can. That said, using frozen and thawed Norwegian salmon and then pulsing half inch pieces in a processor before mixing in the rest worked perfectly and was very easy and good!
What do I do with the lemon juice?
Not mentioned in directions.
Hi, Bill!
Sorry about that! It goes in with all the other ingredients when making the mixture. I’ll go adjust that to the recipe now.