Crispy on the outside, tender and savory on the inside, these salmon cakes mix canned salmon with panko, onion, Dijon, and a whisper of Old Bay. They’re golden, zesty, and completely weeknight-worthy.
Imagine something lightly crunchy giving way to velvety flakes of fish, threaded with parsley, garlic, and a little heat if you’re bold. Pile them on a plate with lemon wedges and something creamy to dip. It’s dinner without the dinner drama.
Salmon cakes are like the cozy sweater of quick meals—warm, reliable, and never weirdly clingy. You just mix, shape, fry, and boom. They’re ideal when you’ve had enough of chicken but don’t quite want to fuss with fillets. There’s texture from the panko, brightness from lemon juice, and a little kick if you like things that way. Plus, canned salmon means it’s pantry-friendly and budget-kind. Casual enough for a Tuesday, tasty enough for a Friday, and not mad about being served with avocado.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Salmon Cake Recipe
Okay, real talk: these aren’t your fancy dinner party fish patties. They’re more “grab a fork and keep nibbling while standing next to the stove” kind of good.
- Ridiculously simple to make: You just stir everything in a bowl, shape into patties, and get ‘em sizzling.
- Pantry-friendly ingredients: Got some canned salmon and breadcrumbs? You’re halfway there.
- Customizable spice level: Keep it mellow or sneak in some red pepper flakes—your call.
- Perfect texture combo: Crisp outside with a moist, tender middle that doesn’t fall apart on the way to your mouth.
- Freezer-friendly: These reheat like a dream, so make extra. Future You will be thankful.
- Great with all kinds of toppings: Aioli? Yep. Avocado slices? Hello. Tartar sauce? Absolutely.
Ingredient Notes
You don’t need a million ingredients here—just the right ones. A few fresh bits, a couple of pantry staples, and some flex space to riff if needed.
- Canned salmon: Look for the kind packed in water for better texture. Skin and bone are fine (they mash right in and add calcium).
- Panko breadcrumbs: They give the cakes that satisfying crunch factor. Regular breadcrumbs work, but panko’s got that extra puff.
- Eggs: Acts like culinary glue. They keep things holding hands rather than falling to pieces in the skillet.
- Mayonnaise: Adds richness and moisture. It kind of disappears but makes everything better. Promise.
- Dijon mustard: Tangy and sharp, it cuts through the richness. Don’t skip it, even if you’re not a mustard person.
- Onion & celery: Adds a little crunch and a lot of savoriness. Grate or mince fine so they melt in.
- Garlic & parsley: Bright and aromatic. Use fresh parsley if you can—it makes a big difference.
- Old Bay seasoning: The secret flavor booster. It’s salty, spicy, and mysteriously addictive.
- Smoked paprika: Just a touch for that deep, smoky undercurrent.
- Parmesan cheese: Not traditional but delightful. Adds umami and depth.
- Hot sauce or red pepper flakes: Optional, but adds grown-up flair if you like a little zing.
- Olive oil or butter (for frying): Butter adds flavor, oil adds crispness. Use what speaks to your soul (or pantry).
How To Make This Salmon Cake Recipe
Let’s get into it. This process is mostly mix-pat-sizzle-enjoy, but I’ll walk you through so you’re not second-guessing anything mid-spatula.
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Mix everything together: In a big bowl, combine the flaked salmon with breadcrumbs, eggs, mayo, Dijon, onion, celery, garlic, parsley, Old Bay, paprika, lemon juice, Parmesan (if bending the rules), and the optional spicy bits. If it looks too wet, toss in a little more panko. Too dry? A spoonful more mayo won’t hurt anyone.
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Form into patties: Use your hands (yep, we’re getting cozy) to pat the mix into 8 uniform-ish patties. About half an inch thick is the sweet spot—they hold together and brown nicely. Pop them on a tray or plate and refrigerate for 15–20 minutes so they firm up a little.
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Fry ‘em till golden: Heat oil or butter in a skillet over medium heat. Not too hot—we want sizzle, not smoke. Cook the patties in batches if needed, 3–4 minutes per side, until they’re golden brown and heated through. They should smell amazing by now.
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Serve and savor: Plate them with lemon wedges and your chosen sauce. Tartar’s classic, but an herby aioli shines too. I like mine with mixed greens, or maybe this rainbow chard situation when I need a veggie moment.
Storage Options
Leftovers can be glorious—if you treat them right. Once cooled, stash your salmon cakes in an airtight container in the fridge. They’ll keep happily for about 3 days.
Reheating? A quick pass through a skillet over medium heat brings back that golden crust beautifully. Microwave works too, but the texture softens—so maybe save that method for less crispy cravings.
And yes, you can totally freeze these. Lay uncooked cakes on a tray and freeze until firm, then pop them into a freezer bag. They’ll keep a solid 2 months. When you’re ready, cook them straight from frozen—just add 1–2 extra minutes per side and maybe lower the heat a notch so they don’t brown too fast before warming through.
In all honesty, I’ve even eaten one straight from the fridge with a blob of spicy mayo. Cold. No regrets.
Variations and Substitutions
The base is solid, but it’s friendly to all kinds of tweaks. Shake things up if you’re bored, missing something, or just love to riff.
- Fresh salmon: Use cooked, flaked fillets if you’ve got them. Great use for leftovers—especially if someone overestimated dinner portions last night.
- Swap the breadcrumbs: Crushed crackers, almond flour, or even oatmeal can pinch hit. You might need to tweak the moisture a bit.
- Herbs and seasonings: Try dill, chives, cilantro, or even basil. Your fridge herb backstock just found its destiny.
- Make it dairy-free: Skip the Parmesan and go for extra seasoning instead. Nutritional yeast could add that cheesy wink without the actual cheese.
- Go spicy or smoky: Chipotle powder instead of paprika? Yes, please. Or toss in chopped jalapeño for bold bites.
- Add veggies: Finely shredded zucchini (squeeze it dry first!) or carrot sneaks in some color and sweetness.
What to Serve with Salmon Cakes
Okay, the main star’s on the plate, now what rides shotgun? These guys are ultra-flexible. You can dress them up or down depending on your dinner vibe.
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A crisp green salad: Keep it simple—think arugula, shaved fennel, lemon vinaigrette. That peppery crunch balances the rich, savory cakes without stealing the show.
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Roasted vegetables: Something cozy like roasted broccoli or Brussels sprouts adds contrast. Bonus points if you toss them in garlic and lemon before roasting.
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Light grains or starches: Quinoa, couscous, or even buttery mashed potatoes play really nicely here. Or scoop them on polenta like a boss.
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Bright sauces and dips: Tartar sauce is classic, but a lemony aioli, horseradish yogurt sauce, or even avocado crema makes these extra fun. If you’re a hot sauce hoarder… let that flag fly.
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Side of something sweet: Sometimes, a subtle sweet finish works wonders. These salmon cakes follow nicely after a slice of sweet potato cake—just don’t eat it before dinner (unless it’s been that kind of day).
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Absolutely! If you’ve got some cooked salmon leftovers (like from grilling or roasting), just flake them up and use an equal amount in the mix. The flavor will be a bit richer, and the texture just slightly firmer. Just make sure it’s fully cooked before adding it to the bowl—no one wants salmon tartare surprise.
How do I keep the salmon cakes from falling apart?
The trick is balance: not too wet, not too dry. The eggs and mayo help act as binders, and the breadcrumbs soak up extra moisture. If your mixture feels too loose while forming patties, mix in a spoonful more panko. And chilling them before frying is a big help—it firms everything up so they hold together in the pan.
Can I bake these instead of frying?
Yep—baking’s totally doable. Place the patties on a parchment-lined sheet, brush lightly with oil or spray, and bake at 400°F (200°C) for about 15–18 minutes, flipping halfway. They won’t get quite as crisp as pan-fried, but they’ll still brown and firm up beautifully. Great option if you’re trying to use fewer pans or avoid stovetop splatter.
Do I need to remove the skin and bones from canned salmon?
Not at all. Most canned salmon comes with small, soft bones and skin still in—the bones are packed with calcium, and they mash right into the mixture. If the idea freaks you out, you can pick them out, but honestly, after mixing, you won’t even notice them.
Crispy Salmon Cakes
Ingredients
Main Ingredients
- 2 cans (400 g) salmon about 14–15 oz total, packed in water, drained and flaked (skin and bones are fine)
- 1 cup (60 g) panko breadcrumbs plus more as needed
- 2 large eggs
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1/3 cup (50 g) finely diced onion
- 1/4 cup (30 g) finely diced celery
- 2 cloves garlic minced
- 1/4 cup (15 g) chopped fresh parsley
- 1 tsp (4 g) Old Bay seasoning
- 1/2 tsp (2 g) smoked paprika
- 1 tbsp (15 ml) fresh lemon juice plus more for serving
- 1/4 cup (22 g) finely grated Parmesan cheese optional
- hot sauce or red pepper flakes to taste, optional
For frying
- 2 tbsp (30 ml) olive oil or butter as needed for frying
To serve
- lemon wedges
- your favorite sauce (tartar, aioli, etc.)
Equipment
- Large mixing bowl
- Skillet
- Spatula
Instructions
- Mix everything together: In a large bowl, combine the flaked salmon, panko, eggs, mayo, Dijon, onion, celery, garlic, parsley, Old Bay, smoked paprika, lemon juice, Parmesan if using, and optional hot sauce or red pepper flakes. Stir until well mixed. If the mixture seems too wet, add a little more panko; if it's too dry, add a spoonful of mayo.
- Form into patties: With your hands, shape the mixture into 8 even patties, about 1/2 inch thick. Place on a tray or plate and refrigerate for at least 15–20 minutes so they firm up.
- Fry the cakes: Heat oil or butter in a skillet over medium heat. Working in batches if necessary, add the patties and cook for 3–4 minutes per side, until golden brown and heated through. Transfer to a paper towel-lined plate.
- Serve: Serve hot with lemon wedges and your favorite sauce. Great with a green salad, roasted veggies, or your choice of grain.
Notes
Variations: Use fresh-cooked salmon, swap breadcrumbs for cracker crumbs or almond flour, and play with herbs, seasonings, or veggies. For a dairy-free option, skip the Parmesan.
Baking option: Bake at 400°F (200°C) for 15–18 minutes, flipping halfway.
