Salmon cakes make a smart weeknight choice. You can use canned salmon or leftover cooked salmon to whip up a batch in minutes. Each patty holds flaky salmon, lightly crisped breadcrumbs, and fresh herbs. A squeeze of lemon juice lifts the rich taste, while a dash of onion powder and garlic powder adds warmth. You’ll form each salmon patty, then pan-fry or bake to golden brown perfection.

This easy salmon cakes recipe fits busy schedules. It offers a quick weeknight dinner that feels special. Plus, you control ingredients—no mystery fillers, just real fish, eggs, and panko. Serve with a homemade garlic sauce or tartar sauce for a meal your family will praise.

Key Benefits

1. Protein-Rich: Each patty packs about 15–20 g of protein, thanks to fresh salmon or canned salmon. This boost helps fuel muscles and keeps you full longer.
2. Omega-3 Boost: Salmon delivers heart-healthy omega-3 fatty acids. Regular servings support brain health and reduce inflammation.
3. Quick Prep: From flaking fish to plated dinner takes under 30 minutes. Perfect for busy weeknights.
4. Family Favorite: Mild flavor and tender texture win over kids and adults. Serve with a crisp salad or steamed veggies.
5. Versatile Recipe: Pan-fry or bake your salmon cakes. Try an air fryer for extra crisp edges with less oil.

Ingredients For Salmon cakes 

• 12 oz canned salmon, drained and flaked (or use 1 lb fresh cooked salmon, flaked)
• 2 large eggs, beaten
• ½ cup panko breadcrumbs (plus extra for coating)
• 2 Tbsp mayonnaise (or Greek yogurt)
• 1 tsp Dijon mustard
• 2 Tbsp fresh parsley, chopped
• 1 Tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 Tbsp lemon juice
• ¼ tsp onion powder
• ¼ tsp garlic powder
• Salt and pepper, to taste
• 2 Tbsp oil for pan-frying (vegetable or olive oil)

Optional mix-ins:

• 2 Tbsp finely diced onion
• 1 Tbsp capers, chopped
• ¼ tsp Old Bay seasoning

Instructions 

1. Prep the Salmon
   • If using canned salmon, drain well and transfer to a bowl. Flake with a fork, removing any large bones or skin.
   • If using fresh salmon, remove skin and bones, then flake into bite-size pieces.
2. Mix the Base
   • In a large bowl, combine flaked salmon, beaten eggs, mayonnaise, and Dijon mustard.
   • Stir in parsley, dill, lemon juice, onion powder, garlic powder, salt, and pepper.
3. Bind with Breadcrumbs
   • Add ½ cup panko breadcrumbs to the salmon mixture. Gently fold until evenly mixed. If the mix feels too wet, add a tablespoon more breadcrumbs.
4. Form the Patties
   • Divide the mixture into 6–8 equal portions.
   • Shape each portion into a round patty about ¾ inch thick.
   • Coat lightly in extra panko breadcrumbs for crunch, if desired.
5. Cook the Salmon Cakes
   • Pan-Fry Method: Heat oil in a nonstick skillet over medium heat. Add patties and cook 3–4 minutes per side, until golden brown and cooked through.
   • Bake Method: Preheat oven to 400 °F (200 °C). Place patties on a parchment-lined baking sheet. Bake 12–15 minutes, flipping halfway, until edges turn golden.
   • Air Fryer Option: Preheat to 375 °F. Spray patties lightly with oil. Air fry 8–10 minutes, flipping once, until crisp.
6. Drain and Rest
   • Transfer cooked cakes to a paper-towel-lined plate. Let rest 1–2 minutes to firm up.

Pro Tips and Variations

• Better Binding: For firmer cakes, chill formed patties in the fridge 10 minutes before cooking.
• Flavor Boost: Add 2 Tbsp finely diced red onion or 1 Tbsp chopped capers for zing.
• Herb Swap: Try cilantro, chives, or tarragon in place of parsley and dill.
• Spice It Up: Stir in ¼ tsp cayenne pepper or a pinch of smoked paprika.
• Gluten-Free: Swap panko for almond flour or gluten-free breadcrumbs.
• Cheesy Twist: Mix in 2 Tbsp grated Parmesan or cheddar.
• Leftover Salmon: Use leftover baked or poached salmon. Adjust breadcrumb amount to match moisture.

Serving Suggestions

• Classic Dip: Whisk ¼ cup mayo, 1 Tbsp lemon juice, 1 tsp garlic powder, salt, and pepper for a quick tartar sauce.
• Garlic Sauce: Blend ¼ cup Greek yogurt, 1 Tbsp minced garlic, 1 Tbsp lemon juice, and chopped fresh parsley.
• Salad Plate: Serve cakes over mixed greens with cherry tomatoes, cucumber slices, and a light vinaigrette.
• Grain Bowl: Place patties on quinoa or brown rice, add steamed broccoli and avocado slices.
• Sandwich Style: Toast burger buns, layer with lettuce, tomato, and your favorite sauce.

Conclusion

This salmon cakes recipe proves that simple ingredients can deliver big flavor. You get a protein-packed, omega-3–rich meal on the table fast. Choose your cooking method—pan-fry, bake, or air fry—and tweak seasonings to suit your taste. Whether you need an easy weeknight dinner or a crowd-pleasing appetizer, these salmon patties shine. Give them a try, then share how you served them in the comments!

FAQs

How do you know when salmon cakes are done?

Patties are done when both sides are golden brown and the center reads 145 °F (63 °C) on an instant-read thermometer. The texture should be firm, not mushy.

How do you keep salmon cakes from sticking?

Use a nonstick skillet or a well-seasoned cast-iron pan. Heat oil until shimmering before adding patties. Avoid moving them too soon; let each side form a crust.

Does salmon cakes have protein?

Yes. Each 4-oz salmon patty delivers about 15–20 g of protein, making it a filling, muscle-friendly choice.

What are the benefits of eating salmon cakes?

Salmon cakes offer lean protein, omega-3 fatty acids for heart and brain health, and vitamin D. They also pack B vitamins and minerals like selenium. Plus, they’re low in carbs and adapt to many diets.

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Enjoy your easy salmon cakes! Feel free to rate the recipe and share your favorite variation.