Salmon Cakes Recipe
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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
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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.
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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.
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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.
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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.
Recipe Notes
*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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Love Salmon?! Me too!! Check out all of our Salmon Recipes Here :).
Natasha Kravchuk
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Crab Cakes Recipe (VIDEO) 
Grilled Salmon with Garlic Lime Butter (VIDEO) 
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Baked Salmon with Garlic and Dijon 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I don’t often leave comments on recipes but WOW these are amazing (and super easy). I had leftover salmon that was already seasoned, so I skipped on the suggested seasonings. Even my picky husband who doesn’t love fish devoured these. The tartar sauce is a must. Thanks for the great recipe!!
That’s so great! It sounds like you have a new favorite, Liz!
OMG. These cakes are delicious! Our household has 90 lbs of salmon from a fishing charter in Alaska that we were just on recently, and this recipe is a wonderful way to use what we have on hand. So tasty and flavorful and the sauce is just as yummy!
WOW! That’s amazing! I’m so glad you tried this recipe!
I’ve made these cakes two or three times now, and I absolutely love them. Thanks so much! I’ve taken to adding a little dill and Old Bay Seasoning, and serve with an aioli made from mayo, crushed garlic, dill, Old Bay and lemon juice.
That sounds delicious! Thank you for sharing that with me!
Hi Natasha
I made this for my family and they love this recipe!!!!! I will make for now on
Yay so awesome! Thank you for your great feedback, we appreciate it!
Hi Natasha, I always enjoy your videos and recipes, I have made this recipe many times. I love the ease of the tartar sauce.
I substituted ground pork skins in place of the bread crumbs, it still comes out great and tastes awesome.
Thank you so much for sharing that with me Pam! I’m so happy you enjoeyd that!
Looks great. The video is helpful. One note – please learn how to pronounce Worchestshire ;))
Worcestershire…. as I need to learn how to spell it!!
I definitely had to think about that one!
I’m so glad you enjoyed the video, I’ll work on my pronunciation.
Made them a big larger and my family loved them. I opted for the air fryer instead of frying and they were perfect! I prefer a lumpier Salmon patty so I kept the pieces a bit larger. Definitely, will make again:)
I’m so happy your family enjoyed this recipe, Cathy! That’s so great!
Awesome recipe! Even my 7 ur old daughters loved it!
That’s so great Joe! Thank you for that wonderful review!
If I’m using canned salmon do I put it in the oven for 10 mins or skip this step?
Hi Lisa, are you referring to step one to cook the salmon? Since you are using cooked canned salmon you can skip that step. Just be sure your salmon is well-drained.
Best foolproof recipe for fish cakes I have tried yet!!! They turned out exactly as shown!
So fantastic! Love it, thanks for sharing that with us!
Delicious!! I got everything ready, cooked the salmon and realized I didn’t have a red pepper!! I used 1 zucchini instead, it turned out awesome! Will make again!
I’m so glad it worked out Liz! Thank you for sharing that great review!
Really happy with how these turned out!
That’s o great! Thank you for this wonderful review Marie!
Omg they were amazing !!! What can I say…I try Natasha recipes and wow it always comes out amazing . I made it just as she stated and it came out terrific and she explained so good.. thank you
Next time I will try cod
Aww! That’s the best! Thank you for sharing that awesome review with us Tara!
I made these for dinner today and they were a hit! So delicious! Thank you
You’re welcome! I’m so happy you enjoyed it Maria!
When I think of salmon cakes I think if the bready, gummy ones made with canned salmon and I’ve never liked them. Hubby asked me to make some so I used this recipe and followed it exactly except for halving it and omitting the parsley. These were absolutely delicious! Thank you so much for correcting my impression about salmon cakes!
You’re welcome! I’m so happy you gave these a try!
I make your salmon patties. I always have a batch in the freezer
for quick meals. Baking fresh salmon is so easy and worth the effort. When my husband is given a choice for dinner he always wants the salmon patties. Thank you. I am going to make the crab patties now for a variety. Thanks
You’re welcome! I’m so glad you and your husband have enjoyed these salmon cakes! They are popular for good reason!!!
Hi Georgette, how do you freeze them? Before they are fried or after?
I am also wondering best way to freeze them?! Caught a big ol’ king salmon this week and wanted to freeze some patties!! Do you individually wrap? Layer with parchment paper? Tips are appreciated
Hi Lindsey, I would cook the salmon to form the patties and then freeze before cooking the patties. We keep them in an airtight container separated by parchment paper. Hope that helps you.
What did you use for dipping sauce?
Hi Leonela, you can find the tartar sauce here.
I substituted Flax Meal mixed with water for the eggs and jarred roasted red peppers and they were very yummy and easy. The ice cream scoop idea is awesome!
Thank you so much for sharing that with us, Barbara! I’m happy you enjoyed that!
Regarding the freezing of these salmon cakes…. do you mean make with raw salmon and freeze or cooked salmon but not cooked cake/patty? My salmon was bought fresh 3 days ago but I put it in the freezer and is defrosting now. Making these for postpartum meals.
Hi Miranda, I would cook the salmon to form the patties and then freeze before cooking the patties.
Im looking forward to trying these! Have you ever frozen them? If so, do you freeze cooked or uncooked and do you have any advice for reheating? Thanks!
Hi Jennifer, 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.
My husband cooked our salmon on our green egg. I used your recipe for our left over salmon. My husband said that these were the best salmon patties he has ever eaten. I have a picture, but i did not know how to post it to you.
Wow! That’s just awesome Marian! Thank you for that awesome feedback!
Hi Natasha, I will definitely try these. I noticed that the recipe is posted twice on your website as salmon cakes and salmon patties. I thought there might be a difference between the 2, but noticed the same ingredients. Are patties a larger version of the cakes?
Hi Marlene, they are essentially the same – it was before I had the capability to add a video to the old post when I created a video for it so I had to make a whole new post. We’ve come a long way with technology!
The salmon patties are really delicious. Now we are going to try your tartar sauce.
Fantastic! I think you’re going to enjoy the tartar sauce too.
My husband and 14yo son LOVED these, they disappeared so fast it was amazing! I also added half of a jalapeno pepper to the onion mixture, and used cilantro not parsley b/c that’s what I had. Will definitely make these again!
Yay, love it! Thanks for sharing your great comments with us, Christine!
Could I grill these on the BBQ on a sheet pan instead of frying?
Hi Kelly, that sounds delicious but to be honest I have not tested that to advise. If you happen to experiment please let me know how you like that!
I am going to try placing the salmon patties on an oiled baking sheet. BBQ at 425.
Bake for 15 minutes, turn and continue baking another 5 minutes until golden brown on both sides. I will let you know how they turn out.
So, learned the hard way, need indirect heat on the BBQ. Keep it at 425 – grill on sheet pan 10-15, flip for another 5-10
Are the nutrition facts for one salmon cake?
Hi Angela, yes that is correct. The number of servings are at the top of the recipe card and in this case it is per salmon cake, based on making 13 salmon cakes.
I make salmon cakes fairly regularly, but wanted to try a new recipe. This recipe was quite a bit different from the one I usually use. In addition, I decided to make the tartar sauce since you raved about how good it was! My husband told me that I needed to leave this review. He is not a salmon cake lover, but with the tartar sauce he LOVED them (his words, not mine). Thank you! Great recipes!
That is so awesome, please thank you husband for his great feedback. We really appreciate it and we’re so glad you both enjoyed the salmon cakes!
Delish! Made this tonight and we really loved it
I’m so happy you enjoyed this recipe Lannie! Thank you for that wonderful review!
We had baked salmon for dinner and there were leftovers. I get hungry late at night so I googled salmon cakes and found your recipe to be quick and easy. I made half the recipe which made 10 mini cakes and I just ate 3! Thank you for the delicious recipe! Yummers
You are very welcome, Gina. I’m so glad you chose to try this recipe and so happy that you loved it!
I just made this tonight, I had leftover salmon that I was bored with, this recipe brought it back to life!! I was looking through leftovers in the fridge and meh and I saw this recipe and I realized I had almost all the ingredients. I didn’t have Panko so I buzzed up ritz crackers and I used dill since I didn’t have parsley but OMG this is going to be a new thing I make regularly!! Thanks so much for sharing!
Yay that is so awesome! Thank you for giving this recipe a try, that makes me so happy!
Best salmon cake recipe ever. My husband could NOT stop eating them. Cant wait to make them again. Thanks.
That’s just awesome Hattie! Thank you for that great review!
Made your Salmon cakes tonight for dinner. They were a hit with my family, moist and very flavorful. Also easy to make. I will definitely use this recipe again.
Thank you!
That’s so great! Thank you for the wonderful review Susan!
Made with left over grilled steel head fillets. Fantastic, easy recipe. Will make again for sure. Thank you. Added a few chile flakes to kick it up a notch, but would have been just great as your recipe described. Forgot to add star rating. 5 for sure.
I’m so glad you enjoyed it, Saul! Thank you for the wonderful review!
Made with left over grilled steel head fillets. Fantastic, easy recipe. Will make again for sure. Thank you. Added a few chile flakes to kick it up a notch, but would have been just great as your recipe described.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Yummy! Put them on some Hawaiian rolls and some spicy coleslaw!
Thanks for the amazing feedback, Lauren.
These were a big hit! I don’t even like salmon (too fishy) but I liked these cakes!
So great to hear that you enjoyed this recipe. Thanks for sharing, Lisa!
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.
Looking forward to making these tonight, but wondering if I can cook them in the oven instead of the skillet? Maybe at 400 or 425 and then turn them half way through cooking. Have you ever tried it? Thoughts?
Hi Gina, I haven’t tested that but I imagine it may work. If you experiment, please let me know how you liked that recipe.
Gina, How did they turn out baked in the oven?
Made the salmon cakes with leftover salmon. Also made the tarter sauce. Both were delicious! Family loved it. Will make again.
That’s nice to know. Thank you for sharing and for giving great feedback!
This was so yummy!! Both the Salmon cakes and the Tarter sauce.
I’m so glad you enjoyed it!
The recipe was simple and good.
Made these for the first time and they were absolutely delicious. Followed your recipe to a T. Will definitely be making these again. Thank you for this lovely recipe
I’m so glad you enjoyed it! Thank you for the wonderful review!
This being shelter-in-place times, couldn’t run to the grocery store so forced to improvise with what I had on hand – cilantro not parsley, carrot not red pepper – still turned out great! I think it needs a little spicy kick – sriracha mayo, or a little cayenne or some fine chopped jalapeno. Otherwise excellent!
Hello Patricia, that’s really good to know that your substitutes still worked great! We have to improvise nowadays, thanks for sharing, this is really useful information!
I follow you on Facebook. Your recipes are easy to follow and turn out great! The salmon cake recipe is my favorite. Thank you!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
I think you are a fantastic cook or should I say Chef. I have tried many of your recipes and all are terrific. I am hoping to run into you when I spend 2 months in Boise this summer. I have some 100 year old cookie recipes that call for a heaping quart of flour and a scant cup of lard. I think you would be just the person to perfect these. I can still taste them from 60 years ago but could never get them perfect.
Aww that’s the best!! That would be so neat! thank you for sharing that with me Barb! I hope you enjoy our city!
Natasha, another great recipe! I have this simple fish cake recipe. I didn’t have salmon but substitute with Cod and substitute GF with cornflakes crumbs or GF bread crumbs. It turned out great! Lots of flavor and delicious. Since, we’re a GF family I had to make adjustments because we really enjoy your recipes. Thank you for your works! God bless you!
Isn’t the flavor amazing, Sakuna! I’m so glad you enjoyed this recipe! Thank you for that wonderful review!
The salmon patties were so delicious. I did make a few tweaks to your original recipe. I used garlic and herb breadcrumbs 1/2 cup and plain pork rinds 1/2 cup to try to reduce the carbs a little. Thank you so much for posting the recipe.
So great to hear that you enjoyed this recipe, Misty. Thank you for giving an excellent feedback and for sharing some tips with us!
Ventured out into the wild today on a fishing expedition and tricked a Pacific NW spring chinook into being a salmon cake today. Fishy was happy to meet your recipe and so was I. Thanks!
LOL I’m glad that you were able to try this recipe, Jeff! Thanks for dropping by and leaving a good feedback here.
Absolutely outstanding. We used leftover salmon from the evening before. These salmon cakes were a huge hit even with our pickiest eaters. The best part is they are 95% salmon, not like your typical seafood carb-cake that has a hint of fish and/or crab. Highly recommended!
Love it! Thanks for your recommendation and wonderful feedback regarding this recipe.
how much old bay
Hi Bob, one of our readers wrote in with these results after using Old Bay: “I made these awesome Salmon cakes today.I added about 1/4 teaspoon of old bay seasoning. I did use fresh leftover salmon. My husband loved these cakes” I hope that helps.
Great recipe, I use Gluten Free breadcrumbs and add some corn.
I’m so glad you enjoyed it!
This recipe was great. I used canned salmon (14.75 oz) added onion, green pepper and celery and old bay as my salt source. I also added garlic and onion pepper. I used an ice cream scooper and it came out to 9 patties. Great taste and happy I found the recipe.
Great to hear that, Cherika! Thanks for sharing that with us.
I had a small piece of fresh salmon and was looking for something different. So I tried this recipe and now this is my family’s favourite dish. Thank you.
That’s just awesome!! Thank you for sharing your wonderful review, Jay! I’m so glad you found a family favorite!
Wow! These were amazing to make, especially with the homemade tartar sauce (Im never going back to store bought stuff again!). Easy to make and worked well with frozen salmon as well! Even my husband who dislikes anything seafood loved these!
So nice to hear that you and your husband loved this recipe! I always prefer homemade, it’s more effort but always worth it.
Has anyone tried baking these?
Hi Kim, One of my readers reported good results baking but did not share the details on bake time and temperature. If you test it out that way, let me know how you like them baked.
Was curious if it’s ok to make up patties or just the salmon mixture in fridge for the next day? Is that ok or must it be fried right away? Trying to save some steps after a long work day. Love your videos.
Hi Mary, Yes, these can be made ahead, just refrigerate until ready to cook.
Natasha, I couldn’t find the tartar sauce recipe, please advise
Hi Debbie, we have it linked in the recipe and can be found via the search field on our blog. I’ll like it for you here. I hope that helps.
Made these last night. Very easy and super delicious!!!
That’s just awesome!! Thank you for sharing your wonderful review, Marguerite!
I didn’t feel like going to the store for fresh salmon or a NY steak for dinner this evening. I had a can of pink salmon and went on line to find a recipe for salmon cakes. I read your recipe. It looked good. I made the recipe. It is excellent. I served the salmon cakes with steamed potato, broccoli, cauliflower and carrots. Everyone was happy.
Sounds like you had a great dinner! Thanks for trying out this recipe and for the good feedback.
I’m allergic to red bell peppers. Any suggestions for a substitute?
Hi Stephanie! Several of our readers reported great results using celery in place of pepper. I’d like to know how you like it if you test that out.
Wow! These were extremely yummy and a wonderful way to use up left over salmon. The salmon had a balsamic honey glaze so the taste of the salmon cakes was altered by that (they were sweet) but otherwise, I followed the recipe to a T. Delicious!!
I’m so glad you enjoyed that! Thank you for that wonderful review!
Not only were the salmon cakes delicious, I won’t be buying tartar sauce in the store any longer!
Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!
Hi
For this receipt Salmon cakes Can the 3 tablespoons of mayonnaise be substituted?
Thank you
Lyz
Hi Lyz, mayo adds some moisture and helps keep these together. One of my readers reported omitting it and using a little olive oil instead, but I haven’t tested any substitutes for mayonnaise.
Plain yoghurt works just as well as mayonnaise
Nice tip thanks for sharing!
Can you use sour cream for the Mayo. I don’t have any mayo in my house
Hi Sandra, I haven’t tested that yet to advise. If you try it, please let us know how it goes.
I’m looking forward to making these for my little one! Are you able to freeze these after cooking?
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
Easy to make and
and so delicious.
I’m so glad you enjoyed it!
Enjoyed salmon patties yesterday and were awesome to make. All ingredients gave it moist and great flavor. Well surely make salmon patties again for sure.
I am so happy to hear that you loved it! Thanks for the great feedback.
Hey Natasha. If I prep everything the day before but leave the last step (sauteeing the cakes) until the next day, what do you think?
I want them to turn our perfectly for family guests from out of town.
Hi George, I haven’t tried leaving the mixture uncooked in the fridge but we usually eat them within a day or 2 of being made. They would last 3-5 days in the refrigerator but I also think they would be safe to freeze after they are cooked.
I watched many of your videos and made a list of what I want to try. This recipe I made first and with tartar sauce is very yummy. Thanks for sharing!
You’re welcome, Kasia! I’m so glad you enjoyed this recipe!
This recipe is yummy ! Thanks .
Please give the recipe for TARTAR SAUCE also, thanks.
Hi Simi, you can find the tartar sauce here.