If you’re looking for a dish that’s crispy on the outside, flaky and flavorful on the inside, these Salmon Cakes will absolutely win your heart! Bursting with juicy bits of fresh salmon, zesty herbs, and that irresistible golden crunch, they make the perfect appetizer or light dinner — and they come together in no time at all.
Why You’ll Love This Recipe
- Fresh Flavor Explosion: Every bite of these Salmon Cakes is packed with tender salmon, vibrant dill, and zippy lemon for a taste that truly sings.
- Quick & Easy: From start to finish, you’ll have homemade Salmon Cakes on your table in just 30 minutes — no fancy equipment or culinary degree required.
- Versatile for Any Occasion: Serve them as an elegant appetizer, a laid-back main, or even on top of salad greens for a hearty lunch.
- Make-Ahead & Freezer Friendly: These cakes can be prepped in advance or frozen for future cravings, making them a real lifesaver on busy nights.
Ingredients You’ll Need
These Salmon Cakes come together quickly with a handful of fresh, wholesome ingredients. Each piece plays its own little part in creating those layers of flavor, crunch, and color that make these cakes so irresistible. Here’s what you’ll need and why:
- Mayonnaise: Adds creaminess and helps bind the cakes together without making them heavy.
- Fresh lemon juice: Brightens everything and brings out the best in the salmon.
- Dijon mustard: Gives a gentle kick and a slight tanginess that complements the fish beautifully.
- Old Bay seasoning: That classic blend for just the right savory, herby depth.
- Salt & black pepper: Seasoning essentials to make all the flavors pop.
- Fresh salmon fillet: The star of the show, diced up to deliver texture and real salmon flavor (use skinless for ease).
- Panko bread crumbs: Makes the Salmon Cakes crisp and light, both inside and for the all-important outer coating.
- Scallions: A pop of color and a subtle, zesty onion note.
- Celery: For a little crunch and freshness in every bite.
- Fresh dill: Brings that wonderful herby flavor and pairs naturally with the salmon.
- Vegetable oil: Neutral and perfect for frying the cakes to golden perfection.
- Salad greens, tartar sauce, and lemon wedges (optional): Ideal for serving and adding extra zest or tang.
Variations
This Salmon Cakes recipe is wonderfully flexible! There are so many ways to switch things up based on what’s in your kitchen or your dietary needs, so feel free to get creative and play around with the flavors and textures.
- Use Canned Salmon: In a pinch, high-quality canned salmon works surprisingly well and makes prep even speedier.
- Gluten-Free Cakes: Substitute gluten-free panko or crushed rice crackers to make this dish friendly for gluten-sensitive eaters.
- Flavor Boosters: Try adding a little hot sauce, chopped capers, or a different fresh herb like parsley or chives for a twist.
- Mini Salmon Cakes: Shape the mixture into bite-size rounds for party appetizers or a fun, shareable snack.
How to Make Salmon Cakes
Step 1: Make the Salmon Mixture
Start by whisking together the mayonnaise, fresh lemon juice, Dijon mustard, Old Bay, salt, and pepper in a large bowl. This tangy base ensures your Salmon Cakes are super moist and flavorful. Next, gently fold in your diced salmon, some of the panko, scallions, celery, and dill. Take your time mixing — you want everything evenly distributed, but you don’t want to mash the salmon bits.
Step 2: Shape & Coat the Cakes
Pour the remaining panko into a shallow dish. Using a ⅓-cup measure, scoop up the salmon mixture and form into compact patties, about 1 inch high. Drop each one into the panko, gently pressing and coating on all sides. Repeat until all the mixture is used — you should have about 9 cakes, perfectly sized for crisping up.
Step 3: Fry to Golden Perfection
Heat the oil in a nonstick skillet over medium-high. When it shimmers, add half the salmon cakes, spacing them out to allow for even browning. Let them cook without moving for about 2 minutes (hard as it is to resist peeking!), then gently flip and cook another 2 minutes until beautifully golden on both sides. If they’re browning too fast, lower the heat to medium. Transfer to a paper towel-lined plate and repeat with the rest. Now, you’re ready to serve!
Pro Tips for Making Salmon Cakes
- Salmon Texture Matters: Dice salmon into small, even pieces (about ¼-inch) so every cake stays moist and holds together beautifully.
- Chill Before Cooking: If you have time, chill the shaped cakes for 30 minutes — this helps them stay firm and resist falling apart in the skillet.
- Crunchy Coating: Don’t be shy about pressing the panko firmly onto each cake — it’s the secret to that ultra-crispy, golden exterior.
- Don’t Crowd the Pan: Give each Salmon Cake plenty of space while frying, so the edges get wonderfully crisp (and they’re easy to flip).
How to Serve Salmon Cakes
Garnishes
A squeeze of fresh lemon juice, a sprinkle of extra dill, or a little pile of tangy tartar sauce all elevate these Salmon Cakes. For a pop of color, add thin slivers of scallion or even a few capers right on top — pure perfection, visually and flavor-wise.
Side Dishes
Pair your Salmon Cakes with crisp green salad tossed in a lemony vinaigrette, roasted potatoes, or a summery slaw for a bright, balanced meal. They’re also delicious alongside steamed veggies, rice pilaf, or a simple cucumber salad if you want something refreshing.
Creative Ways to Present
Try serving mini Salmon Cakes as bite-sized hors d’oeuvres at your next gathering, tucked onto slider buns for fun party sandwiches, or stacked on a platter atop mixed greens. For brunch, place one on a toasted English muffin with a poached egg — think of it as a fresh spin on eggs Benedict!
Make Ahead and Storage
Storing Leftovers
Any leftover Salmon Cakes keep beautifully in the fridge! Simply place them in an airtight container with a piece of parchment between layers (to keep the breading crisp), and they’ll stay fresh for up to 2 days.
Freezing
Cooked Salmon Cakes freeze really well for up to 3 months. Arrange them in a single layer on a lined baking sheet to freeze solid before wrapping individually. Transfer to a freezer bag or container, and thaw in the fridge when you’re ready to enjoy.
Reheating
To reheat, simply pop the cakes in a 350°F oven for 10-15 minutes until warmed through and crisp on the outside. Avoid the microwave if you can — oven reheating keeps that wonderful crunch you worked so hard for!
FAQs
-
Can I use canned salmon for these Salmon Cakes?
Absolutely! While fresh salmon gives the cakes a special texture and flavor, canned salmon is a fantastic shortcut and still makes delicious cakes. Just drain it well and remove any skin or bones before mixing with the other ingredients.
-
How do I keep my Salmon Cakes from falling apart?
Be sure the salmon mixture is well combined but not overmixed, and press each cake gently but firmly when shaping. Chilling the cakes in the fridge for 30 minutes before frying also helps them hold together beautifully.
-
Are Salmon Cakes good for meal prep?
Definitely! You can shape the cakes hours ahead and keep them chilled until ready to cook, or fry them ahead and gently reheat in the oven. They also freeze perfectly for longer storage.
-
What’s the best way to serve these Salmon Cakes for dinner?
They’re fantastic as the centerpiece with a big green salad and lemon-dressed potatoes, but you can also tuck them in sandwiches or serve them family-style with an array of easy sides. Don’t forget lemon wedges for a bright finishing touch!
Final Thoughts
I truly hope you give these Salmon Cakes a try — they’re quick, full of vibrant flavor, and guaranteed to bring a little restaurant magic to your table. If you make them, I’d love to hear how you served them and all your delicious twists. Enjoy every crispy, golden bite!
Print
Salmon Cakes Recipe
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 30 Minutes
- Yield: 9 cakes 1x
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: Gluten Free
Description
Learn how to make delicious and crispy salmon cakes with this easy recipe. Perfect for a light and flavorful meal!
Ingredients
For the Salmon Cakes
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice, from 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 lb skinless salmon fillet, finely diced into 1/4-inch pieces (see note)
- 1 1/4 cups panko bread crumbs, divided
- 1/4 cup thinly sliced scallions, from 3 to 4 scallions, light and dark green parts
- 1/3 cup finely diced celery, from 2 stalks
- 2 tablespoons finely chopped fresh dill
- 1/2 cup vegetable oil
Instructions
- In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
- Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you’d like.)
- Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until the second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to a paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
Notes
- If buying a skin-on salmon fillet, purchase 1⅓ pounds of fish to yield 1¼ pounds of fish after skinning.
- The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes.
- The cooked salmon cakes can be frozen for up to 3 months. Defrost in the refrigerator before reheating for a convenient meal option.
Nutrition
- Serving Size: 1 cake
- Calories: 280
- Sugar: 1g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 45mg
