Salmon Cakes Recipes

These salmon cakes are crisp on the outside with tasty bites of flaked salmon – YUMM!! It’s mostly salmon which makes every bite such a treat! These salmon cakes always disappear fast and are well loved by the kids and grown ups in our family. I love that there isn’t a hint of fishiness in them.

It’s a smart way to use up leftover cooked salmon, but it’s worth the extra 10 minutes it takes to roast salmon just for this recipe. These salmon patties are THAT GOOD! p.s. You can also use well-drained packaged or canned salmon if that’s what you have on hand.

Make sure to serve with this homemade tartar sauce – it’s the easiest sauce to make, keeps well in the fridge, and once you try homemade, there’s just no going back to the store-bought muck. The same goes for these salmon cakes – they are truly delicious!

Salmon Cakes Recipe (Salmon Patties)

These salmon cakes are crisp on the outside with flavorful bites of flaked salmon and they always disappear fast! Make sure to serve with our homemade tartar sauce.

Prep: 30min

Total: 75min

Yield: 13

Serving Size: 1 serving

Nutrition Facts: calories 157 kcal, Carbohydrate 5 g, Protein 9 g, Fat 11 g, Saturated Fat 3 g, Cholesterol 53 mg, Sodium 175 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 lb fresh salmon filet*
• Garlic Salt – I use Lawry’s brand
• Black Pepper
• Olive Oil
• 1 medium onion (1 cup finely diced)
• 1/2 red bell pepper (diced)
• 3 Tbsp unsalted butter (divided)
• 1 cup Panko bread crumbs (Japanese Style crumbs)
• 2 large eggs (lightly beaten)
• 3 Tbsp mayo
• 1 tsp Worcestershire sauce
• 1/4 cup minced fresh parsley

Instruction:

1. Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.
2. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
3. In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. It’s easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2″ thick patties.
4. Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.

Salmon Patties

Southern Salmon Patties are an inexpensive meal and an easy recipe to make. The canned recipe costs less than five dollars and is quick to get on the table. This Deep South dish is made with breadcrumbs and fries up fast.

Prep: 10min

Total: 20min

Serving Size: 1 patty

Nutrition Facts: calories 138 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 5 grams fat, Fiber 0.6 grams fiber, Protein 14 grams protein, Saturated Fat 1.3 grams saturated fat, servingSize 1 patty, Sodium 552 milligrams sodium, Sugar 1 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 0 grams unsaturated fat

Ingredients:

• 1 – 14.75 oz. can pink salmon
• 1/2 onion (chopped)
• 2 eggs
• 3/4 cup breadcrumbs
• 1 tsp. lemon juice
• 1/2 tsp. salt
• 1/2 tsp. ground pepper

Instruction:

1. Drain the juice off the can of salmon. (Save in case the juice is needed later)
2. Check for bones.
3. Add the chopped onions, eggs, breadcrumbs, lemon juice, and salt and pepper.
4. Mix together and shape into patties.
5. Fry in vegetable oil for approximately five minutes on each side, or until each side is browned.
6. Place on a paper towel to soak up the grease.

Salmon Cakes

Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to make.

Prep: 20min

Total: 30min

Yield: 9 cakes

Serving Size: 1 salmon cake

Nutrition Facts: servingSize 1 salmon cake, calories 280 , Fat 22 g, Carbohydrate 6 g, Protein 14 g, Saturated Fat 3 g, unSaturated Fat , Sugar 0 g, Fiber 0 g , Sodium 222 mg, Cholesterol 37 mg

Ingredients:

• ¼ cup mayonnaise
• 1 tablespoon fresh lemon juice, from 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1¼ lb skinless salmon fillet, finely diced into ¼-inch pieces (see note)
• 1¼ cups panko bread crumbs, divided
• ¼ cup thinly sliced scallions, from 3 to 4 scallions, light and dark green parts
• ⅓ cup finely diced celery, from 2 stalks
• 2 tablespoons finely chopped fresh dill
• ½ cup vegetable oil
• Salad greens with vinaigrette, tartar sauce and/or lemon wedges, for serving (see note)

Instruction:

1. 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.
2. 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.)
3. 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 second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
4. Note: If buying a skin-on salmon fillet, purchase 1⅓ pounds of fish to yield 1¼ pounds of fish after skinning.
5. Make-Ahead: 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 cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating.
6. Freezer-Friendly Instructions: The cooked salmon cakes can be frozen for up to 3 months. Once cool, lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating.

Best-Ever Salmon Patties

These easy Salmon Patties are the perfect way to upgrade a simple can of salmon, turning a simple can into a quick and super flavorful weeknight main!

Prep: 10min

Total: 20min

Yield: 5

Nutrition Facts: calories 1426 Calories, Fat 99 g, Saturated Fat 16 g, Trans Fat 0 g, Cholesterol 556 mg, Sodium 2244 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 2 g, Protein 108 g

Ingredients:

• 1 (14.75-oz.) can salmon, drained
• 2 scallions, thinly sliced
• 1 tbsp. Chopped fresh dill
• 1/2 c. panko breadcrumbs
• 1/4 c. mayonnaise
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp. Dijon mustard
• 1 large egg, beaten
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil, plus more as needed
• Baby spinach, for serving

Instruction:

1. To a large bowl, add first 8 ingredients. Season with salt and pepper and mix until well incorporated.
2. Form into 5, evenly-sized patties. In a large skillet over medium heat, heat oil. Cook patties in batches until golden and crispy, 3-4 minutes per side. Drain on paper towels.
3. Serve over spinach with lemon wedges for squeezing.

How To Make Salmon Cakes Recipe – Quick and Easy Salmon Patties

FAQ

How do you keep salmon patties from falling apart?

What goes good on salmon cakes?

• Potato Salad with Miracle Whip. …
• Summer Pasta Salad. …
• Mom’s Best Cucumber Salad. …
• Crunchy Asian Cabbage Salad. …
• Mexican Quinoa Salad. …
• Classic Caprese Salad with Balsamic Glaze. …
• Roasted Potatoes and Brussels Sprouts. …
• Teriyaki Brussels Sprouts.

What can I use instead of breadcrumbs in salmon patties?

What’s the difference between salmon croquettes and salmon patties?