These Salmon Cakes are are crispy on the outside, tender on the inside, and a delicious and easy recipe for busy weeknights or casual dinners! With fresh ingredients and simple pantry staples, this salmon patty recipe is perfect for using up leftover salmon or whipping up a quick dinner or enticing appetizer!
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When we were planning our Alaska summer vacation one of the things at the top of my husband’s list was to catch sockeye salmon during the salmon run on the Kenai Peninsula. It ended up being an unforgettable experience and a highlight for all of us, and you can read all about it here!
We love salmon but I’ll admit that I got in a bit of a rut making the same roasted and pan seared salmon for a while there and it kind of lost its luster for a bit in our house. So I wanted to change things up and add in some new flavors and textures to bring back the excitement and give us something different for the rotation. These simple salmon patties totally did the trick.
The inspiration behind them was my meatloaf hamburger patties which has been a favorite of my husband’s since we very first got married and I introduced them to him. Combining the salmon with some carefully chosen and delicious filler ingredients and then pan searing them until they develop a crisp brown crust on the outside while remaining tender and moist in the center makes them absolutely out-of-this-world good. The whole family raved about these and laid claim to any leftovers for lunch the next day.
These easy salmon cakes are a beautiful combination of fresh salmon, herbs, and spices that come together to create a flavorful, golden-brown patty that’s crispy on the outside and tender on the inside. Perfect for weeknights or entertaining guests, they’re quick to make and can easily be dressed up with a green salad or your favorite simple sides. Plus, they’re low carb, so everyone can enjoy! And don’t forget the aioli—because every great seafood recipe needs a tangy, creamy dip to go with it.
For more of my favorite recipes for cooking up delicious salmon, check out my Crispy Salmon Bites in the Air Fryer, Smoked Salmon Dip, Baked Salmon with Mango Salsa, Restaurant-Quality Blackened Salmon, and Miso Salmon!
Why We Love This Recipe
- These salmon cakes are quick and easy, perfect for those busy weeknights when you need a flavorful meal without a lot of fuss.
- The recipe is versatile, allowing you to use fresh salmon from the grocery store, wild salmon you’ve caught yourself, or even canned salmon, so it fits whatever you have on hand.
- With simple, wholesome ingredients like fresh herbs and spices, these cakes are not only tasty but also healthy, making them a guilt-free meal option.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Fresh Salmon – Use wild Alaskan salmon or any other fresh variety for the best flavor and texture.
- Olive Oil – Helps to sauté the vegetables and gives the salmon cakes a golden, crispy crust.
- Red Onion – Adds a slight sweetness and crunch to the mixture.
- Celery Stalks – Provides a fresh, crunchy texture.
- Red Bell Pepper – Gives the cakes a pop of color and a mild sweetness.
- Panko Breadcrumbs – Helps bind the mixture together while adding a light, crispy texture.
- Mayonnaise – Adds creaminess and moisture to the mixture, making the cakes tender.
- Dijon Mustard – Brings a touch of sharpness and depth of flavor.
- Eggs – Acts as a binding agent to hold the cakes together.
- Fresh Parsley, Dill, and Chives – Brightens the dish with fresh, aromatic herbs.
- Worcestershire Sauce – Adds a savory umami flavor.
- Old Bay Seasoning – Provides a classic seafood flavor with hints of celery salt, paprika, and pepper.
- Kosher Salt & Black Pepper – Enhances all the flavors in the dish.
- Salted Butter – Used for frying the salmon cakes, giving them a rich, golden brown crust.
How to Make Salmon Cakes
- Prep the salmon. Start by preheating your oven to 425°F. Place your fresh salmon, skin side down, on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper. Roast for about 10-15 minutes until the salmon is just cooked through and flakes easily. Let it cool, then use a fork to break it into pieces.
- Sauté the vegetables. While the salmon is cooking, heat some olive oil in a large skillet over medium heat. Add the chopped red onion, celery, and red bell pepper. Sauté them for about 7-9 minutes, or until they’re softened and fragrant. Set aside to cool.
- Combine the ingredients. In a large bowl, mix the flaked salmon with the sautéed vegetables, Panko breadcrumbs, mayonnaise, mustard, eggs, parsley, dill, chives, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Stir everything until it’s well combined.
- Shape the patties. Scoop about ¼ to ⅓ cup of the salmon mixture and form it into a patty. Repeat with the remaining mixture, making sure the patties are uniform. In the same skillet used to cook the veggies, heat the remaining olive oil and butter over medium heat then add the salmon cakes.
- Cook the patties. Fry the salmon cakes for about 2-3 minutes per side until they’re golden brown and crispy. If needed, keep the cooked cakes warm in a 250°F oven while you fry the rest.
- Make the aioli. In a small bowl, whisk together mayonnaise, lemon zest, lemon juice, garlic, salt, and pepper. This zesty aioli is the perfect accompaniment to your salmon cakes! Refrigerate the aioli until you’re ready to serve.
Recipe FAQ’s
Absolutely! Canned salmon works great in this recipe. Just make sure to drain it well and remove any skin or bones. It’s a perfect time-saving option when fresh salmon isn’t on hand.
Yes! Simply swap the Panko breadcrumbs for gluten-free breadcrumbs or even almond flour, and you’re good to go. Same great taste without the gluten!
Yes! You can prepare the patties ahead, form them, and store them in the fridge for up to 24 hours before cooking. This makes it easy to get a jump on dinner.
Store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in the oven until warmed through.
To keep the cakes crispy, reheat them in a 350°F oven for about 10 minutes or until warmed through. You can also give them a quick reheat in a skillet over medium heat.
Definitely! Once you’ve cooked the salmon cakes, let them cool completely. Store them in an airtight container or wrap them in plastic wrap, then freeze for up to 3 months. When you’re ready to eat, just thaw and reheat.
Tips for Success
- If you’re using canned salmon, give it a quick flake with a fork to break it up before adding it to the mixture for a smoother texture.
- Make sure to let your salmon cool before mixing it with the other ingredients. Hot salmon could cook the eggs prematurely and make it harder to form the patties.
- If your mixture feels too wet, add a bit more Panko breadcrumbs until it reaches the right consistency. The mixture should hold together well without being too dry.
- Always use a light hand when forming the patties—overpacking them can make the cakes dense instead of light and flaky.
- For evenly cooked patties, make sure your skillet is properly preheated before frying.
- Don’t overcrowd the skillet when frying! Cooking in batches ensures the salmon cakes get a nice, even browning.
- For perfectly crispy edges, don’t skimp on the oil and butter when frying. This will give the salmon cakes that irresistible golden-brown crust.
- When cooking in batches, keep the cooked salmon cakes in a warm oven to ensure they stay nice and hot without drying out.
- Don’t skip the aioli! That lemony-garlic goodness is the perfect match for the savory salmon cakes.
What to Serve with Salmon Cakes
These salmon cakes pair beautifully with so many side dishes! Serve them with a crisp green salad or some roasted veggies for a fresh, healthy meal. They also go great with simple sides like mashed potatoes, rice pilaf, or even a tangy coleslaw. Want something heartier? Try serving them on a bun as salmon burgers, with a slice of fresh tomato and lettuce—delicious!
Substitutions and Variations
- Fresh wild-caught salmon or farm raised salmon are my top pick for flavor, but canned salmon is a great budget-friendly option that works just as well. You can also use leftover grilled or baked salmon to make things even easier. This is absolutely my favorite way to use up and repurpose those leftovers.
- For a gluten-free alternative, swap out Panko for gluten-free breadcrumbs, almond flour, or even crushed gluten-free crackers. Want a classic twist? Use crushed saltines for that old-school flavor.
- If you’re looking to lighten things up, Greek yogurt makes a decent substitute for mayo, adding tang and creaminess without the extra fat.
- Feel free to substitute or add other finely diced vegetables like green onions or jalapeños to the mixture for extra flavor and a bit of heat.
- If you’re not a fan of Dijon mustard then stoneground mustard or even yellow mustard will work in a pinch, just offering a slightly different flavor profile.
- Feel free to substitute fresh dill and chives with dried herbs, just remember to use a smaller amount since dried herbs are more concentrated.
More Salmon & Seafood Recipes
- 15 Minute Pan Seared Salmon
- Seafood Pasta Salad
- Hot Smoked Salmon
- Maryland Crab Cakes
- Blackened Salmon Tacos Recipe
- Seafood Pasta Salad
- Smoked Salmon Scrambled Eggs
- Authentic San Francisco Cioppino Seafood Stew (Italian Seafood Stew)
Salmon Cakes with Lemon Garlic Aioli
Ingredients
Salmon Cakes
- 1 pound fresh salmon*
- 2 Tablespoons olive oil divided
- ½ medium red onion chopped (about ¾ cup)
- 2 celery stalks finely diced
- ½ red bell pepper finely diced
- 1 cup Panko breadcrumbs*
- ½ cup mayonnaise
- 2 teaspoons stoneground or dijon mustard
- 2 large eggs lightly beaten
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 Tablespoons chopped fresh dill
- 2 Tablespoons chopped fresh chives
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoons Old Bay seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 Tablespoon salted butter
Aioli
- ½ cup mayonnaise
- Zest of 1 lemon
- 1 Tablespoon fresh lemon juice
- 1 clove garlic grated or finely minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425°F. Arrange salmon skin side down on baking sheet and brush lightly with olive oil. Sprinkle with salt and pepper, then roast for 10-15 minutes until just done. Flake with a fork and cool.1 pound fresh salmon*, 2 Tablespoons olive oil
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, celery, and bell pepper. Cook for 7-9 minutes until softened. Remove from heat and set aside.½ medium red onion, 2 celery stalks, ½ red bell pepper
- In a large bowl, combine the cooked, flaked salmon, sauteed veggies, breadcrumbs, mayonnaise, mustard, eggs, parsley, dill, chives, Worcestershire sauce, Old Bay seasoning, and salt & pepper. Stir well to combine. Use a large cookie scoop to scoop ¼ to ⅓ cup size mounds and shape into patties.1 cup Panko breadcrumbs*, ½ cup mayonnaise, 2 teaspoons stoneground or dijon mustard, 2 large eggs, ¼ cup finely chopped fresh flat-leaf parsley, 2 Tablespoons chopped fresh dill, 2 Tablespoons chopped fresh chives, 1 teaspoon Worcestershire sauce, 1 ½ teaspoons Old Bay seasoning, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Heat remaining olive oil and butter in the same skillet used to cook the vegetables over medium heat. Add the salmon cakes in batches, frying for 2-3 minutes on each side, until browned. Drain on paper towels and keep warm in a preheated 250°F oven while frying the remaining salmon cakes. Serve hot with aioli.1 Tablespoon salted butter
- To make the aioli, whisk together the mayonnaise, lemon zest and juice, garlic, salt, and pepper. Refrigerate until ready to use.½ cup mayonnaise, Zest of 1 lemon, 1 Tablespoon fresh lemon juice, 1 clove garlic, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
Notes
- In place of breadcrumbs you can use crushed Ritz crackers or 3 slices stale bread with crusts removed that have been processed in a food processor and toasted for 5 minutes in the oven until lightly browned.
- Canned salmon without skin or bones or leftover salmon can be used in place of fresh salmon.
Storage & Make Ahead
- Store: Keep leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. The aioli will keep in the fridge for up to 1 week.
- Freeze: Freeze the uncooked or cooked patties on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
- Reheat: Reheat salmon cakes in the oven at 350°F for 10-15 minutes or in a skillet over medium heat until warmed through.
- Make Ahead: Prepare and shape the salmon patties ahead of time, then refrigerate for up to 24 hours before cooking.
