Easy Salmon Cakes
These salmon cakes are so easy to make and the perfect light lunch or appetizer served with a dipping sauce and lemon wedges.
These crisp and delicious salmon cakes use fresh salmon instead of cooked or canned salmon, resulting in cakes packed with chunks of salmon and a minimal amount of binders and fillers like breadcrumbs and egg. You can do the same thing with cooked salmon but you might need a bit more breadcrumbs to help the cakes stick together.
Ingredients and Substitutions
- Salmon. Skinless salmon fillets are best. Frozen and thawed salmon work perfectly here.
- Breadcrumbs. I used fresh bread crumbs made from day-old bread. Panko breadcrumbs can be used but the amount will need to be adjusted (notes in the recipe card). Use gluten free breadcrumbs if necessary.
- Mayonnaise. A teaspoon of Dijon Mustard can also be added.
- Egg.
- Seasonings: Garlic powder, black pepper and salt. Other spices like paprika, onion powder or Old Bay Seasoning can also be added.
- Spring onion/green onion. Other herbs like fresh dill, chives and parsley are all delicious with salmon.
How to make salmon cakes
- Make the patties: Chop the salmon into small cubes then add to a large bowl. Add the remaining ingredients then mix well. Using a cookie scoop or third-cup measure, portion out the mixture then form into patties or cakes with damp hands. Place the salmon cakes on a baking sheet lined with parchment paper.
- Cook: Heat a large skillet or frying pan over medium-high heat then add a generous splash of oil. Avocado oil or olive oil can both be used. Add the cakes and cook for 2-3 minutes per side until golden brown and cooked through.
- Serve: Serve with a sauce of your choice with a squeeze of lemon juice.
Can I make this ahead?
The salmon cakes are definitely best served immediately after cooking but any leftovers can be kept in an airtight container in the fridge for up to 2 days. If you want to prep them ahead for a party, make the mixture then portion it out and form the cakes as instructed. Cover well with plastic wrap and keep in the refrigerator until you’re ready to cook them.
Serving Suggestions
We love these served with a simple dipping sauce. Roasted Garlic Aioli, Easy Tartar Sauce or Jalapeño Ranch are all good choices. To make this into a meal, add a side dish of Garlic Butter Rice, Greek Orzo Salad or Air Fryer Asparagus.
Easy Salmon Recipes
Ingredients
- 1 lb (500g) skinless salmon fillets
- 1 egg
- ¾ cup fresh bread crumbs
- ¼ cup mayonnaise
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp pepper
- 1½ tsp salt
- ½ cup spring onion/green onion finely chopped
Instructions
- Chop the salmon into small cubes then add to a large bowl.
- Add the egg, bread crumbs, mayonnaise and seasonings then mix well.
- Using a cookie scoop or third-cup measure, portion out the mixture then form into patties or cakes with damp hands.
- Place the salmon cakes on a baking sheet lined with parchment paper.
- Heat a large skillet or frying pan over medium-high heat then add a generous splash of avocado oil or olive oil.
- Add the cakes and cook for 2-3 minutes per side until golden brown and cooked through.
- Serve with a sauce of your choice with a squeeze of lemon juice.
Notes
- If using panko breadcrumbs or dried breadcrumbs, use only half cup as they will absorb more moisture and cause the cakes to be dense.