Easy Salmon Cakes
Salmon cakes are one of my favorite go-to meals when I want something delicious, satisfying, and a little special. Made with fresh salmon instead of canned, these patties have a perfect crispy exterior and are loaded with bright, savory flavors from lemon, capers, and Dijon mustard. I’ve been making them this way, wiht fresh salmon, for dozens of years and they’re so crazy good!
I love to serve these fresh Salmon Cakes hot and fresh from the pan, but you can also enjoy them tucked into a sandwich, or even add them to a salad for a light and flavorful meal. They’re simple, yet elegant, with just the right balance of creamy and crunchy textures. Plus, they store and reheat beautifully, making them a great choice for meal prep.
I’ve also made these into bite-sized mini Salmon Cakes. Just make meatball-sized balls, flatten slightly, dip into the breadcrumbs, then fry as normal. Watch your guests go crazy for them! Who needs crab cakes – these are better!
The Backyard Table
Recipes for Summer Cookouts
Level up your outdoor dining with Chef Jenn’s The Backyard Table! For only $7.99, you get 50+ pages of tested recipes including Grilled Corn Guacamole, French Onion Burgers, and Blueberry Grunt. 100% chef-created, no AI, and just pure foodie love.
This is a digital product. You'll receive an instant download link after purchase.
Get ad-free recipes like Grilled Corn Guacamole, Grilled French Onion Burgers, Deviled Egg Pasta Salad, Blueberry Grunt, and so many more!
Ingredients
- Salmon – Skinless and deboned. You don’t have to use the fanciest, most expensive salmon. Coho is readily available and is perfect in this recipe. Fresh or frozen and thawed is also fine, just watch the water content if thawing.
- Panko bread crumbs
- Parsley – Fresh parsley adds so much flavor and is essential. Dried parsley just isn’t the same.
- Mayonnaise – For the creamiest salmon cakes, use full fat mayo. Olive oil or avocado oil mayos are my favorite.
- Shallots – You can totally chop the shallot in the food processor before pulsing the salmon.
- Capers – OK caper haters, there are hardly any in this recipe and they add a briny touch of flavor that puts them over the top!
- Fresh lemon juice – Fresh lemon juice only. Bottled tastes flat.
- Dijon mustard – Yellow mustard works in a pinch, but Dijon has better tang
- Salt – I use Kosher salt.
- Ground pepper – Freshly cracked black pepper tastes best, but pre-ground works.
- Oil – For shallow frying. You’ll want the oil to come up to about halfway up the sides of the salmon cakes.
How To Make Easy Salmon Cakes
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by cutting the salmon into 3 or 4 large pieces.
Place the salmon in a food processor and pulse several times until it is finely chopped. Be careful not to over-process it; the salmon should have texture and not become a paste.
Transfer the chopped salmon to a large mixing bowl.
In a separate bowl, combine 2 tablespoons of the Panko breadcrumbs, parsley, mayonnaise, shallots, capers, lemon juice, Dijon mustard, salt, and black pepper. Stir until the mixture is well combined.
Add the dressing mixture to the chopped salmon and gently mix until everything is evenly incorporated.
Divide the mixture into 4 equal portions and shape each into a patty about 1½ inches thick. Spread the remaining Panko breadcrumbs onto a plate.
Coat each salmon cake evenly in the breadcrumbs, pressing gently so the crumbs adhere to all sides.
Heat the oil in a large skillet over medium heat.
Once the oil is hot but not smoking, carefully place the salmon cakes into the skillet. Cook for 3 to 4 minutes per side, or until the exterior is golden brown and crisp.
The salmon cakes should reach an internal temperature of at least 125°F when checked with a digital meat thermometer.
Transfer the cooked salmon cakes to a serving platter. Serve warm with tartar sauce, lemon aioli, or a squeeze of fresh lemon juice. Enjoy!
Chef Jenn’s Tips
- Finely chop the salmon with a knife — it takes a little longer but works just as well.
- For sturdier cakes, chill the patties in the fridge for 20 minutes before frying.
- Avoid overcrowding the pan, allowing space for each cake to develop a crispy crust.
- Double the batch and freeze extras for a quick meal later — they reheat wonderfully in the oven or air fryer.
Make It A Meal
These salmon cakes pair perfectly with a green salad, roasted baby potatoes, or a crisp cucumber-dill salad. For a more indulgent meal, tuck one into a soft brioche bun with lettuce, tomato, and tartar sauce. You can also serve them over a bed of mixed greens drizzled with lemon vinaigrette for a lighter option.
Storage
Store any leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet, toaster oven, or air fryer to restore their crispy texture. To freeze, place the cooled cakes on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container. Reheat directly from frozen in a 375°F oven for 12-15 minutes until heated through.
Easy Salmon Cakes
Ingredients
- 1 pound fresh salmon skinless and deboned
- ¾ cup Panko bread crumbs divided
- 2 tablespoons parsley chopped
- 2 tablespoons mayonnaise
- 2 tablespoons shallots chopped
- 1 tablespoons capers roughly chopped
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- oil for shallow frying
Instructions
- Cut the salmon into 3-4 pieces and pulse it a few times in a food processor. Avoid over-processing; you want a finely chopped texture, not a paste. Transfer to a mixing bowl.
- Combine 2 tablespoons of Panko, parsley, mayonnaise, shallots, capers, lemon juice, Dijon mustard, salt, and pepper. Stir well to form a flavorful dressing.
- Add the dressing mixture to the chopped salmon and gently mix until just combined. Form into 4 evenly sized patties, about 1.5 inches thick.
- Spread the remaining Panko crumbs onto a plate. Roll each patty in the crumbs, ensuring an even coating on all sides.
- Heat oil in a large skillet over medium heat. Once the oil is hot but not smoking, carefully add the salmon cakes. Cook for 3-4 minutes on each side, until golden brown and crispy. Ensure the internal temperature reaches at least 125°F.
- Enjoy with tartar sauce, a lemony aioli, or a simple squeeze of fresh lemon juice.
Notes
Chef Jenn’s Tips
- Finely chop the salmon with a knife — it takes a little longer but works just as well.
- For sturdier cakes, chill the patties in the fridge for 20 minutes before frying.
- Avoid overcrowding the pan, allowing space for each cake to develop a crispy crust.
- Double the batch and freeze extras for a quick meal later — they reheat wonderfully in the oven or air fryer.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.