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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!
Ingredients for Salmon Cakes:
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
*Note: Fresh salmon is best, but it can be substituted with leftover cooked salmon, or 14-15 oz of well-drained canned salmon, or three 5 oz salmon packets. If mixture is too moist to hold the patty shape, add more bread crumbs and if it is too dry, add an extra Tablespoon of mayo.
Watch How To Make Salmon Patties:
How To Make Salmon Cakes (Salmon Patties):
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 wild salmon was closer to 10 minutes). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp while prepping remaining ingredients.
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. I find it’s easiest to portion the 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 minutes 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.
I can’t get enough of those big flakes of salmon! Major Cravings for salmon cakes with homemade tartar sauce right now. Hands down, these are the best salmon cakes I’ve ever tried and they are so easy!
P.S. If you love this recipe and salmon in general, our famous baked salmon is a must try!
Salmon Cakes Recipe (Salmon Patties)
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
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
My husband loves these. We have at least once a week. They’re easy make to make and the flavor is terrific!
That’s so great! It sounds like you have a new favorite!
I love this recipe and make it all the time. Can I make the batter ahead of time in the morning, put in a container and then fry the patties later that evening?
Hi Ashley, Yes, these can be made ahead, just refrigerate until ready to cook.
Can I freeze these salmon patties ?
Hi Wendy, Yes you may, however, it is better to freeze them BEFORE cooking. Usually, fish that was made and cooked in advance and then frozen to eaten at another time is not as flavorful nor as moist. (it is mostly dry and overcooked) Hope that helps you
What could I substitute for parsley?
Hi Emily, several of our readers have reported great results using dill in place of parsley.
Made the salmon cakes tonight— did not have any red pepper, but had scallions on hand and although the pepper would have added nice flavor and color, the salmon was delicious! Had strawberries with your sponge cake for dessert—always a winner! Thank you!
You’re welcome Anne! I’m so glad you enjoyed this recipe!
This is easy to make. I used canned salmon my husband canned and it turned out tasty.
I’m so glad you enjoyed that!
Let me preface this by saying I really hate fish..I also follow a keto diet. Made this recipe for my family and replaced the panko with flax meal. They are so crispy and delicious…I had a taste…no let me say I ate a whole patty…wonderful recipe!
Thank you for that wonderful review Joey! I’m so glad you enjoyed this recipe!
Txs! I love salmon cakes! I roasted red potatoes & pearl onions & added a spinach orange vinaigrette salad for rounders. Happy all around.
That sounds perfect! Thank you for sharing that great review!
Hey Natasha,
I tried the salmon cakes and OMG they just melt in your mouth. This has become our new favorite in the family. Love your recipes and videos really help. Thanks for sharing this mouth watering recipe.
That is so awesome to hear! I am so glad you loved the salmon cakes.
I’ve made these salmon patties coupled with your tartar sauce and must say I love love love both recipes! Admittedly I do add a little cayenne pepper to my patties to add just a touch of heat.
Thank you for these recipes!
Thank you for sharing that wonderful review with us Jack!
Great recipe! Tasted amazing and even my 2.5 yo loved it!
That is so awesome! Thank you for your greag feedback.
OMG made leftover fresh salmon patties with your recipe. Never would have believed how I have elevated my cooking with your directions. Simple to follow, and the results make me excited to try another dish! FYI: Patties look exactly like the photo!
That is so awesome! Thank you for sharing that with us, Elaine. I hope you love every recipe that you try.
I have been cooking with my mothers salmon patty recipe for 40 years. I can honestly say they were mediocre at best. I stumbled onto this recipe and tried it right away. This is an incredible recipe oh my God I loved it I will never make my mothers salmon patties again. Thank you Natasha
I’m so glad you enjoyed that! Thank you for sharing that wonderful review with me!
Delish… i followed your recipe using leftover grilled (on a plank) salmon. Didnt have lawrys so i used some smoked sweet paprika and dried dill instead. Served with lemon, tarter sauce and fresh baked soft rolls. Excellent! Great use of expensive leftover salmon. Thank you.
That’s just awesome! Thank you for sharing that great review with us!
Salmon cakes were great! Used regular bread crumbs and dried parsley on hand. Im sure would have tasted even better as listed. Easy to make
That’s so awesome Becky! I’m so glad you enjoyed this recipe!
I made the fresh salmon patties with homemade tartar sauce for dinner tonight and my husband and daughters loved them. I used my own canned dill pickles in the tartar sauce. My husband said it was so different from our normal meals and delish. I served them with smashed baby Yukon potatoes and slaw. Definitely will have again.
Craving this right now! Isn’t the flavor amazing! I’m so glad you enjoyed this recipe Evelyn!
Husband loved the salmon patty and tarter sauce recipe. A perfect combination of flavors. Served with broiled Brussel sprouts and strawberry rhubarb pie. I would make this again when copper river salmon is here again.
Hello Tracy, thank you for your excellent feedback. I hope you and your family will enjoy every recipe that you will try!
This was my first try at salmon patties and it was a big success! We had pre-cooked plain salmon patties that were about a quarter pound each that came in a bag so It was a fine opportunity to use up these drab little patties. Also used dried parsley instead of fresh and coconut oil. The patties were gobbled up and quite filling on their own. Thank you, Natasha, for making my first try a success 🙂
You’re welcome! Great to hear that your first try is a success, I hope you love every recipe that you try.
Fantastic Recipe, I just wanted to share the following. We had leftover Haddock and scallops last night so I chopped them up and added it to the salmon as well along with some fresh dill omitting the onions replacing with green onion and they tasted amazing
Hi Tina, I’m so happy you enjoyed that. Thank you for sharing that with us!
Excellent recipe, and all I had to use was a can of salmon. Looking forward to trying it with fresh.
Sounds great! It will surely be better next time using fresh salmon.