Easy Salmon Cakes

Why You’ll Love This Recipe

These salmon cakes are quick, budget-friendly, and incredibly versatile. They use simple pantry ingredients and can be made with canned or cooked fresh salmon. The result is a crispy, flavorful patty that’s perfect for lunch, dinner, or even meal prep.

They’re easy to customize with herbs, spices, or sauces, and they cook in just minutes. Whether served with a fresh salad, tucked into a sandwich, or paired with roasted vegetables, they’re always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked or canned salmon, flaked and bones removed
1/3 cup breadcrumbs
1 large egg
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons finely chopped onion
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
2 tablespoons olive oil for cooking

Directions

1. In a large bowl, combine the flaked salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, chopped onion, parsley, lemon juice, salt, and black pepper.
2. Mix gently until everything is evenly combined.
3. Shape the mixture into 6–8 evenly sized patties.
4. Heat olive oil in a large skillet over medium heat.
5. Place the salmon cakes in the skillet and cook for 3–4 minutes per side, or until golden brown and heated through.
6. Transfer to a plate lined with paper towels and serve warm.

Servings and timing

Servings: 4 servings (6–8 cakes)

Preparation time: 10 minutes
Cooking time: 8–10 minutes
Total time: 20 minutes

Variations

For extra flavor, add a pinch of paprika or garlic powder to the mixture. You can substitute panko breadcrumbs for extra crispiness.

If you prefer a lighter option, bake the salmon cakes at 400°F (200°C) for 12–15 minutes, flipping halfway through. You can also air fry them at 375°F (190°C) for about 10 minutes.

Serve with tartar sauce, lemon wedges, or a simple yogurt-based dip. For a gluten-free version, use gluten-free breadcrumbs.

Storage/Reheating

Store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days.

To reheat, warm in a skillet over medium-low heat until heated through, or bake at 350°F (175°C) for about 10 minutes. Microwaving is possible but may soften the exterior.

Uncooked patties can be frozen for up to 2 months. Thaw in the refrigerator before cooking.

FAQs

Can I use canned salmon?

Yes, canned salmon works perfectly. Be sure to drain it well.

Do I need to remove the skin and bones?

Yes, remove skin and large bones for best texture.

Why are my salmon cakes falling apart?

The mixture may need more binder. Add a bit more egg or breadcrumbs if needed.

Can I make these ahead of time?

Yes, you can form the patties and refrigerate them until ready to cook.

How do I get them extra crispy?

Use panko breadcrumbs and avoid overcrowding the pan.

Can I bake instead of pan-fry?

Yes, bake at 400°F (200°C) until golden and heated through.

What can I serve with salmon cakes?

They pair well with salads, roasted vegetables, rice, or in a sandwich.

Can I use fresh salmon?

Yes, cook and flake fresh salmon before mixing.

Are these gluten-free?

They can be made gluten-free by using gluten-free breadcrumbs.

How do I know when they’re done?

They should be golden brown on both sides and heated through in the center.

Conclusion

Easy Salmon Cakes are a quick, flavorful, and versatile dish that delivers crispy texture and savory satisfaction. Simple to prepare and adaptable to your preferences, they’re perfect for busy weeknights or casual gatherings. Once you try them, they’re sure to become a regular favorite in your kitchen.

Easy Salmon Cakes

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Easy Salmon Cakes are crispy on the outside, tender on the inside, and packed with savory flavor. Made with flaky salmon and simple seasonings, these golden patties come together quickly for a satisfying meal or appetizer.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Fry
• Cuisine: American
• Diet: Low Calorie

Ingredients

• 2 cups cooked or canned salmon, flaked and bones removed
• 1/3 cup breadcrumbs
• 1 large egg
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped onion
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for cooking

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Instructions

1. In a large bowl, combine the flaked salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, chopped onion, parsley, lemon juice, salt, and black pepper.
2. Mix gently until evenly combined.
3. Shape the mixture into 6–8 evenly sized patties.
4. Heat olive oil in a large skillet over medium heat.
5. Cook the salmon cakes for 3–4 minutes per side until golden brown and heated through.
6. Transfer to a paper towel-lined plate and serve warm.

Notes

• Add paprika or garlic powder for extra flavor.
• Use panko breadcrumbs for extra crispiness.
• Bake at 400°F (200°C) for 12–15 minutes, flipping halfway through, for a lighter option.
• Air fry at 375°F (190°C) for about 10 minutes.
• Serve with tartar sauce, lemon wedges, or a yogurt-based dip.
• Use gluten-free breadcrumbs to make the recipe gluten-free.
• Refrigerate leftovers for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 320 kcal
• Sugar: 1 g
• Sodium: 480 mg
• Fat: 20 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 95 mg