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
-
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.
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 :).
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This was a lot better than expected
I’m so glad you enjoyed it!
Craving a salmon ‘burger’ tonight and remembered this recipe.
Going a touch bolder tho- added a sliced whole lemon around the salmon in the oven cooking process- then squeezed out the caramelized juices with a 1/4 tsp of fresh dill over the mixture and added a 2-bottom-tap of smoked paprika- letting mixture sit in the fridge for 30-45mins to firm before frying.
Thanku for providing possibly the bests salmon vehicle recipe to date! 🌟
I’m so happy to hear that! Thank you for sharing your great review, Christopher!
(UGH I don’t know if I put any stars on my review so I’m doing another one)
I made these with pork rinds instead of panko and they’re life changing. No fishiness at all. Just deelish. Try adding one to eggs benny – so good.
This is my favourite salmon cake recipe!
Thank you so much!!
That’s just awesome!! Thank you for sharing your wonderful review!!
I made these with pork rinds instead of panko. They are like crack. They’re amazing when you add one to eggs benny too.
Thank you so much for the recipe! There really is no fishiness – just deelish <3
You’re welcome! I’m so happy you enjoyed it, Carley!
Hello Natasha
This recipe won the heart of my picky eaters and would love to make this again and again. Sorry, I’ve only given 4 stars though as I am not so great with gluten, any alternative you can suggest? Also, have you tried freezing them cooked or uncooked? I wanted to have some handy for last minute meals. Definitely a keeper!
Thank you.
Hi Mary! Thank you for sharing that with us. Here is what one of our readers wrote substituting the bread crumbs “I’m gluten intolerant so I couldn’t use the panko crumbs so I substituted with grated cauliflower,they were absolutely the best I’ve ever had ..yummy they certainly will be on our menu” I hope that helps
Thank you for that. What about freezing them? Is it before or after frying/baking?
Hi Mary! yes you can freeze it. The best way to freeze any fish cake is to wrap it in saran wrap uncooked and freeze. It is better to freeze them BEFORE cooking. Usually fish that was made and cooked in advanced and then frozen to eaten at another time is not as flavorful nor as moist. (it is mostly dry and over cooked) Hope that helps you
Outstanding! I’ve tried a few versions of salmon patties/salmon cakes including oven baked versions that did not compare to this. I followed this recipe using cooked fresh salmon, and added some chopped roasted red pepper from jar and a teaspoon of lemon zest to the mix. Served with the homemade tartar sauce recipe over arugula with some jasmine rice seasoned with lime zest and cilantro.
Thank you so much for sharing that awesome review with us! I’m glad to hear you enjoyed that!
I’ve made these and froze them to cook at a later time. They were delish. I bring them to parties all the time. The homemade tartar sauce is a must. I use vegan mayo and love it and I’m not vegan.
Thank you so much for sharing that with us Marilyn!
I made this recipe after searching for what to do with leftover baked salmon. My mom, my husband and I all loved it!
That’s just awesome!! Thank you for sharing your wonderful review Kendra!
I made these last night with left over roasted salmon I had on hand. OMG! My husband and I couldn’t get enough. This recipe is a “keeper”.
Hi Nancy! I’m so happy you enjoyed this recipe! Thank you for that awesome review, I love that you used left overs for this!
These cakes are splendid! A delicious way to serve leftover grilled salmon… on the other hand — your website is an absolute mess — assaulted by so many display ads and videos… I know the ads are the lifeblood of a free blog, but Geez!
I’m so happy you enjoyed that recipe Ricardo. Thank you for sharing that feedback with us!
Can I use coconut flour instead of bread crumbs??
Hi Reenu, I haven’t tested this with coconut flour but here is what one of our readers tried it with “I made these with almond flour instead of bread crumbs. They came out very tasty! I processed dill pickle, mayo and truvia for a dipping sauce. Will make again!” I hope that helps.
Can I sub Canned Salmon for this Recipe?
Hi Bonnie, you can use well-drained packaged or canned salmon if that’s what you have on hand.
These turned out awesome. We used left over copper river salmon, and gluten free breadcrumbs. Thanks for a quick, yummy dinner idea!
You’re so welcome May! I’m happy you enjoyed this recipe!
Save your time and your pricey salmon and skip this recipe. These were very boring – no flavor beyond salt and salmon, probably because there isn’t enough aromatic ingredients (onion, celery, parsley, fresh garlic). Against my better judgment, I used the garlic salt goes, which was a mistake (the oils in garlic go rancid when stored for any length of time). I like Ina Garten’s recipe much better.
Hi Cathleen, this recipe normally gets rave reviews and is very flavorful with all of the aromatics that are added to it: onion, bell pepper, parsley… I wonder if it was due to a bad ingredient you had – as you said you had something that went rancid. I suggest checking the expiration date on spices that you might not use often.
I made these today for lunch using leftover salmon from dinner yesterday. Excellent. The best salmon cakes I’ve ever had. Thank you for the excellent recipe.
That’s just awesome Melanie!! Thank you for sharing that great review with us!
These salmon cakes were great. Used left over salmon and it was perfect. Thanks
Hi Donna! I’m so happy you loved the salmon cakes!
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.😊
That’s just awesome!! Thank you for sharing that with me!
This is quite tasty thank you. I had everything except the bell peppers and used canned. Paula Marie
I’m happy you enjoyed that, Paula! Thank you for sharing your review with me!
I made the salmon cakes last night, following the recipe at this website, and they were a huge hit with my husband.
This recipe is a keeper, for sure! Thanks, Natasha.
You’re so welcome! I happy you both enjoyed this recipe, Anna!
I watched the video and read the reviews, and I am going to make these salmon cakes TONIGHT!
I loved your video, Natasha! Thanks!
You’re welcome! I hope you love it!
I am from South Louisiana and know how to cook. All I can say is this recipe is phenomenal!!! The seasonings are absolutely perfect! I had leftover salmon from a cedar plank grilling. It had some jalapeño slices on it when I put it in the Cuisinart with the shredder blade, so that may have added a little flavor; but, otherwise, very much kudos to you, Natasha! I will look for more of your recipes.
Wow! Thank you Stephanie! I’m so happy you enjoyed our recipe!
My five-year-old son loves these salmon patties, and he asks for them all the time! I use 3 – 6 oz. cans of wild salmon to save time and $$ but otherwise keep the recipe as-is. Delicious!
That is the best when kids love what we moms make. That’s so great!
We had leftover fish fry (haddock) and used it in this recipe instead of salmon. They were terrific!
That’s so great Nicole! Thank you for that wonderful review!
I made these for lunch (substituted cilantro for parsley, because I didn’t have any parsley). They were amazing, including the leftovers two days later.
I’m so glad you enjoyed it! Thank you for the wonderful review!
I’ve made these a couple times now. Comes out delicious. I got adventurous and added in mushroom and zucchini to the sauteed onions and pepper. Great way to sneak extra veggies in to the kiddos!
That sounds delicious! Thank you for sharing that with us Francine!
I used honey smoked, cracked pepper crusted salmon and omitted the spices. The salmon is plenty spicy and has olive oil. It saved some time and was delicious!
I’m so happy to hear that! Thank you for sharing your great review!
Love the flavors! I’ve made this twice now and both times, the cakes fall apart on the pan and I find them a little too moist. Not sure how everyone else is getting theirs perfect.
Hi Teresa, I’m so sorry to hear that! Was anything altered in the recipe? Ours have stayed together so well!
Amazing! Easy to fix and extremely taste. I’m hooked…
I’m so glad you enjoyed it!
These are fantastic! I made them for dinner for the first time tonight. The flavors are all so complimentary. I would serve these to guests!
I’m so happy to hear that! Thank you for sharing your great review!
Love the recipe it was absolutely amazing – using fresh salmon was clutch and I felt the panko added a perfect crunch.
My only changes were adding shallots instead of onion and we like a more citrus dipping sauce, so instead of tarter I made an avacado cream sauce
Half cup sour cream, juice of one lime, one avacado blended together, tsp salt and tsp pepper – perfect light citrus sauce for contrast to the savory sweet flavors of the cakes.
Thanks so much for the recipe
You’re so welcome, Eric! I’m so happy you enjoyed that!
Just made them, wow, great.
But I didn’t made them as cakes, I made patties, used puffed pastry .
Success assured !
Made them a little bit more spicy.
That sounds lovely! Thank you for sharing that with me!
I have made these several times using canned wild red sockeye salmon. We love them. I freeze half uncooked cakes and let them thaw before sautéing. Excellent served with pickled beets!!
That sounds like the perfect side for these cakes! Thank you for sharing that with me!
Very, very, VERY good salmon recipe! AND with the right amount of effort to be happy being in the kitchen.
Suprisingly, I didn’t have wurshterishirre sause- only soy. UH!
That said- this was awesome easy and a keeper.
The ‘tarter’ sauce- eh.
It is certainly a fresher alternative to the jarred seafood section stuff. I read the labels on the jarred vs the jarred ingredients that I used- waaay better!
It just didn’t feel ‘tarter’ to me. Wondering if a less mayo option might do the job. All the same- awesome combo of food and feels. Thanks!
I’m happy you enjoyed that, Christopher! Thank you for shharing that with us!
I made them tonight with a bunch of left over grilled salmon and I used the Italian panko crumbs it was tasty I couldn’t stop eating it.
That’s so awesome, Connie! I’m so happy you enjoyed that!
I made these over the weekend & i must say these are the best tasting salmon cakes I have eaten. This is now my go to recipe. I didn’t have a onion so I used green onion instead. That was the only change. I shared one with a co-worker who really loved it as well. Making them again for the kids this weekend, can’t wait for them to try the cakes, they are my best judges. Thank you so much.
Hi Eric, Thank you for the wonderful review! I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha
I’m gluten intolerant so I couldn’t use the panko crumbs so I substituted with grated cauliflower,they were absolutely the best I’ve ever had ..yummy they certainly will be on our menu 😉
Thank you so much for sharing that with me Corinne, I love that you gound a gluten-free alternative!
I had these tonight and they are the best – yummy!!!
I’m so happy to hear that! Thank you for the great review!
I love your site! Is there any way to substitute eggs for this recipe? My son is allergic. Thanks!
Hi, Elena, I haven’t tested that without eggs or with a substitution so I can’t advise. If you experiment, let me know how you liked the recipe
I don’t have panko crumbs, but instead have Italian bread crumbs. Could I just them in place of the panko?
Hi Tania! Several of our readers have tried and seemed to have had great results!
I made these with almond flour instead of bread crumbs. They came out very tasty! I processed dill pickle, mayo and truvia for a dipping sauce. Will make again!
I’m so happy to hear that! Thank you for sharing your great review!
We had these for tonight for dinner. I made them larger and served them on toasted hamburger buns. They were delicious and the family loved them!
That’s a great idea! Thank you for sharing that great review with me!
This is similar to my recipe except after browning on both sides I put them in the oven for 10-15 mins at around 375 degrees and add a bit of dijon to the mix. I am going to try your mix this time. Love the website!
That sounds lovely! Thank you for sharing that with me!
I’ve made this recipe 4 times and they seems to get better & better with each try. So flavorful and light. I’ll be going for round 5 today. Thanks so much sharing this recipe.
That’s so great!! Thank you for sharing your wonderful review with us!!
Natasha, these salmon cakes are amazing! They are so flavorful–absolutely delicious! They are not like any other salmon cakes I’ve ever tasted, and the tarter sauce is out of this world!!!
Thank you so much for sharing!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
To pronounce Worestershire Sauce .. “Woster-shear” Sauce, this is an easier way to pronounce it 😊 Your Salmon cakes look delicous
That one is always tough to pronounce. Thank you for the great review!
I have made these 3 times and they turn out perfect everytime, exactly like the picture and they get rave reviews, even from hubby who is not a great salmon lover.
Thinking of trying with smoked fish or tuna next time .. would that work?
Thank you for this awesome review Merle! That sounds delicious! I haven’t tried it with smoked or Tuna but that sounds amazing! I would love to know how you like that if you experiment!
We shop at Costco and there are only two of us. Buying the side of salmon their normally makes two or three meals. We freeze that which we don’t use for future meals. This time, we roasted the salmon side at one shot, eat what we wanted than shredded the rest and saved for your Salmon Cake recipe. Needless to say, your recipe is superb and gives us yet another use for our salmon fillets.
I froze the unused cakes for future meals. Thank you
Wow! Thank you so much for taking time to leave this thoughtful review, Jeff! We appreciate the feedback! Thank you!
Wow, these were superb! I made the Salmon Cakes exactly as written and wouldn’t change a thing. Your Tartar sauce was also perfection 🙂 I’m glad I found you and can’t wait to try some of your other recipes.
I’m so glad you enjoyed it! Thank you for the wonderful review!
I made these last night – they were bomb!! i didn’t even get a chance to take a picture because we were eating them as we’re cooking them!
2 thumbs up!!
That’s so great! It sounds like you have a new family favorite!
These are wonderful. I used a good quality canned Salmon this time. I will try with fresh Salmon sometime. I’ve made alot of these in my life and I have to say these are my favorite. They stay together so well..Thanks
You’re so welcome, Rebecca!! I’m so happy you liked this!!
In case it is perhaps maybe not homade this really is a superb recipe and also also your sauce it’s not the same! I have been shifting the recipe in your home and made an Asian model having a hot broccoli slaw to consume top!
Thank you for your feedback and sharing your version with us, Lucy!
I made these today, along with your delicious tartar sauce, to take to a friend to help with her meals while a family member recuperates from heart surgery. I had to taste one, because in the past I usually just toss a few certain ingredients into the bowl, mix it up and fry them. It works okay, but the thing is, they taste different each time. I’d like to have a consistently good go-to recipe. I believe I have found it in this one. Another commenter was right about the cakes not falling apart – these were easy to manage while cooking. And I’ve always liked sweet pickle relish in my tartar sauce, but now I’m lowering my carbs so was willing to try the dill pickle instead. This sauce is really good, and easy to pull together. Thanks so much for the share!
Thank you so much for your thoughtful feedback Naomi! That was so nice of you to bring some to your friend!
Great recipe. And fun to make. Thx
Thank you for sharing that with me Patricia! I love that you had fun with this!
This is the ONLY salmon cake recipe I’ve tried that does not fall apart. It’s going to be my go-to recipe from now on. It’s delicious. Thanks!!
Hi Melissa! I’m so happy you found a new favorite!
DH came home from Trader Joe’s with a random 1 lb can of crab, and I decided to make crab cakes. After comparing all your fritter/fried “cake” recipes, I went with this one, substituting crab for salmon, plus a cup of grated cheese which simply needed using. Really, really good! We enjoyed the crab cakes with your lemon aioli, from the shrimp fritter recipe. I use a #30 scoop (I think that’s 1.06 oz) for most fritters and meatballs … bite size, and good for finger foods. (Plus, this size really appeals to my granddaughters, for whatever reason!)
Thank you for the great review and sharing that with us, Chris!
Absolutely delicious, family not big on Salmon but loved these, crisp bottoms. Thank you
That’s so great! I’m so glad you enjoyed it!
when I was young, my parents sometimes made great salmon cakes. Now into my 50’s, I can’t stand the strong taste of salmon, but…I think back fondly of those salmon cakes. I’m replying to your post because you say that your family isn’t a big fan of salmon and I wanted to ask you….is it a strong salmon taste? Would your family ask you to make them again? I’d love to give it a try, but so apprehensive as I don’t want to waste money on the ingredients if I’m not going to eat them :/
Hi Marianna, this one didn’t have that strong salmon taste. Salmon is not my children’s protein of choice and they only eat it when the recipe is really good and they really enjoyed this one 🙂
Not strong at all. may depend on the product you use , I use fresh baked salmon. Delish!
would the salmon cakes not be dry since you’ve cooked them twice?
Hi Tina, the combination of ingredients keep them moist. It’s a great way to use leftover salmon. I hope you love the recipe! 🙂
Yes, there’s no reason to cook the fish first you’re destroying it.
I can’t imagine using raw salmon to make salmon cakes. The whole purpose of the salmon cake recipe is to use up leftover salmon to prepare a second delicious new dish.
Delicious! Used canned salmon instead and swapped the parsley for some dill. Quick, easy and toddler liked it too!
I’m happy to hear you and your little one enjoy the recipe Amanda! Thanks for sharing your wonderful review!
These are so good this is our go to recipe. We added a 1/2 cup of celery. We did bake them for 25 min at 350 them the last 10 min we broiled them turning after 5.Thank You
You’re welcome Bobby! I’m happy to hear this recipe is a favorite of yours. Thanks for sharing!
Hey Natasha
Can I bake? this cakes because my husband has high cholesterol and we changed his diet and I try not make greasy food as much. Thank you. God bless.
Hello Yana, I have not baked these myself but I have had readers report baking them with much success.
Hi Yana, 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.
I did bake them and the last 5 min. I
broiled them. Just watch them closely.
Thank you so much
Amazing!!!
Thanks! I’m glad we agree! 🙂
Can you make ahead and then freeze?
Hi Camile, yes you can freeze it. The best way to freeze any fish cake is to wrap it in saran wrap uncooked and freeze. It is better to freeze them BEFORE cooking. Usually fish that was made and cooked in advanced and then frozen to eaten at another time is not as flavorful nor as moist. (it is mostly dry and over cooked) Hope that helps you 🙂
Hi,
Thanks for posting this. I can’t have crab but I was thinking fish cake and bam you have a recipe. Yeah!
My pleasure Marina! I hope you enjoy the recipe, please let me know what you think!
Can these be made ahead before cooking?
Hi Susan 😀. Yes, these can be made ahead, just refrigerate until ready to cook.
This is a great recipe and your absolutely right about the tarter sauce it’s not the same if it’s not homade anymore ! I’ve been changing the recipe at home and made an Asian style with a spicy broccoli slaw to eat on top !
Do you have any of the nutrition facts off hand for this recipe , I’m doing weight watchers and trying to calculate points! Thanks for your wonderful recipes !
Hi Nikki, we are slowly working through the recipes (it takes awhile since it’s one at a time), but we are working on putting nutrition cards on each one. I should have this one up in a week or two (I hope!) 🙂 Thank you for being patient. 🙂
Made this for my family, but my son doesn’t eat mayonnaise. I substituted mashed avocado in an equal amount and it worked very well. Thanks for a great recipe!
You’re welcome Vivian! I’m glad to hear the recipe was a success. Thanks for sharing your great review with other readers!
Top notch,
I’m glad you love it Erica!
Will this work with canned salmon?
Hi Diana, you can use well-drained packaged or canned salmon if that’s what you have on hand.
Made this to the recipe – except I used almond meal instead of bread crumbs. It was a huge hit, as was the tartar sauce.
I’m glad to hear the recipe was a success! Thanks for sharing your great review with other readers!
Fabulous! These were fantastic! The only thing that I did different was I used garlic powder instead of garlic salt to cut down on sodium. My family really enjoyed these! I might broil them the next time I make them. Have you ever tried them broiled? Great recipe!
Hi Dorene, I’m so glad you enjoyed the recipe! 🙂 I haven’t tried baking them but one of my readers reported the following: “I made 1/2 of the batch in the fry pan & the other 1/2 in the oven (using foil with grape seed oil). Both turned out perfect.”
Hi Natasha – I made these again and this time I broiled them on the low setting for about 12-15 minutes. I kept an eye on them throughout the cooking time. I raised the temp to the high broil setting for the last minute or so to give a crispy top. They were still fantastic! I will definitely make again but I will broil. Thanks again for the recipe!
My pleasure Dorene! I’m glad to hear the recipe was a success. Thanks for sharing!
This was so delicious! Made the tartar sauce to go with it, and the whole family loved it. Thanks for a great recipe
You’re welcome Amanda! I’m happy to hear the recipe is a HIT! Thanks for sharing your great review!
I clicked on the link you provided for the tartar sauce but it is not longer there? Can anyone help?
Here is the direct link to the recipe, I hope this helps JL! https://natashaskitchen.com/2012/02/04/tartar-sauce-recipe/
I substituted mayo with Dijon mustard….Absolutely delicious!
Great easy recipe.
I’m glad to hear that Stacey! Thanks for sharing your great review with other readers!
OH what a great IDEA!!!!
I made the salmon cakes and
tator sauce 👍
I will definitely make them again. And serve them as a appetizer. Delicious.
I do have a question. any knowledge on how the cakes freeze. And taste reheated
Hi Diane, 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’m making these tonight. Can the Mayo be substituted with something else or even omitted altogether? Please let me know a substitute that would work
Thanks in advance
Hi Ariel, 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. Maybe someone else has tried and can offer some insight? Thanks in advance! 🙂
Try creme fraiche. It seems to go with everything!
Greek yogurt can be used for moisture as well I would imagine. Also instead of bread crumbs I am going to use crushed almonds.
JL How did they turn out? I’m serving to some gluten-free folks and have almond meal I could use.
These were easy and D-E-L-I-C-I-O-U-S! My two year old has a mature palette and my husband is the “chef” in the family. I scored points with both.
Awesome! I’m glad to hear that! Thanks for sharing your fantastic review! 🙂
Can these be frozen after they are cooked?
Hi Grace! That should work fine 🙂
Grace, the best way to freeze any fish cake is to wrap it in saran wrap uncooked and freeze. It is better to freeze them BEFORE cooking. Usually fish that was made and cooked in advanced and then frozen to eaten at another time is not as flavorful nor as moist. (it is mostly dry and over cooked) Hope that helps you 🙂
Where is the recipe for the tartar sauce?
Here is the direct link to the tartar sauce recipe Mary! https://natashaskitchen.com/2012/02/04/tartar-sauce-recipe/
I would give it 10 stars! These are so delicious and easy to make! I’ve made them 3 times in a past month. I didn’t have any real salmon so I used canned one (Cosco brand, Kirkland, I think). Delicious!!!! My husband and toddler loved them too!
I’m so glad to hear the entire family enjoys this recipe! Thanks for sharing your excellent review Evgeniya!
Hello Natasha,
I stumbled across your recipe while at work on 9/5/17. I went to the store right after work to pick up my missing ingredients the Panko & Salmon. I made a little more than your recipe calls for, however, it was a BIG hit with my husband and the next day my co-workers as well. They loved it so much that they all now have the recipe.
Thank you for a great remake on an old classic.
Hello LaShawn!
It’s my pleasure!I’m happy to hear how much everyone enjoys this recipe!
Thank you for sharing your excellent review!
Just made these and they are amazing.Did not even need any tartar sauce.
That’s great Debby! I’m glad you love the recipe!
made this recipe tonight and OMG…soooo good! I will definitely keep this recipe on hand…mmmm
I’m so glad to hear how much you love the recipe! Thanks for sharing your fantastic review Marti!
Absolutely delicious, and a great way to use up leftover salmon. I’m not always a huge fan of tartar sauce, so I opted to make a Greek Yogurt/cucumber Tzatziki dipping sauce instead. It was terrific! Thanks for the great recipe!
You’re welcome Lisa! I’m glad you love the recipe! Thanks for sharing your wonderful review!
I made this recipe minus the chopped red bell peppers — it came out fabulously delicious ! ! Also made the tartar sauce which was off da chain good!! Had them with some white rice — mmm mmm good!!Thanks for sharing both recipes. I will definitely be making these again.
My pleasure! I’m happy to hear how much you love the recipes Cheryl! Thanks for sharing your awesome review!
I made these tonight, followed the recipe didn’t change a thing. They turned out great! We will be making these again.
I also made the home made tarter sauce mmmmm good!!!
Brenda, thank you for the nice review, I’m so glad to hear that it turned out great 😬
Trying these tomorrow for dinner. Didn’t see receipt for tarter sauce?
Hi Cheri, absolutely! Click here for the recipe (I have links scattered in a few spots throughout the post if you are looking for it in the future). I hope you love it! 🙂
I made this tonight, 11 Aug 2017, absolutely delicious. Two thumbs up from my wife as well. Followed the recipe exactly, perfect, 4 for 4 😉
I’m glad to hear you love the recipe Lee! Thanks for sharing your fantastic review!
I made these this evening using salmon fillets my hubby smoked a couple of days ago! Holy deliciousness!!!! He want me to add jalapeños next time. Personally, I wouldn’t change a thing! Thanks if the recipe!
You’re welcome Sandy! I’m glad you love the recipe so much! Thanks for sharing your excellent review!
Made these last night and we finished the whole batch and so I just had to made another batch today! They are delicious and go great with the tartar sauce (which I want to try with homemade mayo next time).
That’s great! I’m happy to hear everyone enjoys the recipe so much! Thanks for sharing your great review Rita 🙂
Can you tell me what the calories are for a 1 spoonful?
Hi Jilian, Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!
Hi Natasha,
Loved your receipe for Red salmon cakes. I have red salmon in the can and only making for one. Are these good for left overs?
Thank you for the compliment Judee 😬. These cakes are great as the leftovers and can be even eaten cold.
I love salmon patties. Have you ever tried a cold , leftover salmon patty on a sandwich. Use mayo or tartar sauce as the spread. Add some salt and lots of pepper and enjoy.
What a great suggestion! Thanks for sharing your tips with other readers Brenda!
are these the same as the salmon cakes?
Hi Elena, yes :). We have been going through the archives on our site and for the most popular recipes, we are creating video recipes so more people can discover the recipes and realize they are attainable 🙂
Can you freeze these after they’re cooked? Or if not, how long do they last?
Hi Hannah, 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 made this yesterday and oh my goodness. they are amazing. This is a keeper for sure!
Yes! I’m so glad you love the recipe! Thanks for sharing your great review Jan!
I can’t stand mayonnaise. Can I leave it out? Or can you not taste it once the salmon cakes are cooked?
Sarah, I haven’t tasted the mayo after the salmon cakes were cooked but you can leave it out as well.
I loved these oh my gosh even the kids devoured them. 10/10 will make these again.
YAY!!! I’m so happy to hear that. That is just the best kind of review when kids love something we make! Thank you so much for sharing that with me 🙂
Hi Natasha, sound like a great recipe, my kids would love it! What do you think about replacing 1 cup of panic with 1 cup of cooked quinoa or amaranth?
Thanks
Hi Barbara, I haven’t tried those substitutions so you will have to experiment. The bread crumbs do help to keep it together and absorb some of the moisture so you might have to make some adjustments.
Will be trying your recipe tonight. The seasonings look to be perfect. I threw some together without a recipe for my lunch today, and totally forgot the mayonnaise… needless to say, I am looking forward to using your recipe for my husband tonight!
Please let me know what you both think DeAnna!
They were amazing! We both really enjoyed them. The seasonings you suggested were perfect, Worcestershire and garlic salt, pepper, and parsley. I used canned salmon and followed your recipe exactly.
Awesome! I’m happy to hear you enjoy the recipe! Thanks for sharing your excellent review!
Fixed these for my very vocal picky wife, sister-in-law and 90 year old mother-in-law. Served with your tartar sauce to a very positive review. Received the “you can make this anytime” comment. Thanks, Rod Bauer
My pleasure Rod! What a fantastic review! Thanks for so much for sharing that, put a big smile on my face!
Amazing! These are the best I’ve had to date. The entire family loved them… That alone is amazing I’m the only one who usually eats them 🙂 thank you for the recipe! A MUST!!!
That’s fantastic Laura! I’m happy to hear your family loves the recipe as much as mine does! Thanks for sharing your excellent review 😀
Great guideline recipe for sure! Added Old Bay and some fresh corn kernels chopped off the cob. Also sockeye salmon. It would be good with coho or Chinook too, but I think awful with chum or pink.
Yum! That sounds perfect! Thanks for sharing your review Jeff!
Absolutely delicious recipe. I had some trouble getting my patties to stick together in the cooking and flipping process. Any suggestions? I followed your directions to a T, but I must be missing something?
Hi Alyska, it is best to use a non-stick skillet so they flip easier and make sure you add them when the oil is hot. If your patties had trouble holding the patty shape even before they were sauteed, it might mean your salmon was a little on the dry side and I would add water or more mayo a tablespoon at a time until the mixture had enough moisture to hold together. I hope that helps! 🙂
Made this for supper last night, used left over salmon. It was great!! So was the tartar sauce!
That’s great to hear Glenna! Thanks for sharing your wonderful review! 🙂
Made these today using canned salmon:) they are absolutely delicious!!! I’ve been trying to figure out what to do with canned salmon, finally a great recipe! Thank you very much, will definitely be making these again:))
You’re welcome Lena! I’m happy to hear you love the recipe! Thanks for sharing your fantastic review!
I made these last evening and they were wonderful! Thank you!
You’re welcome Carol! I’m glad you enjoy the recipe! Thanks for sharing your review 🙂
Followed the recipe as stated – it was delicious and a great way to use up cooked salmon left-overs
Yes! I’m happy to hear that Nat! Thanks for sharing your review!
I’ve tried this recipe twice in the past month and my husband really loves it. It’s easy and we have all the recipes on hand at any given time, so this goes into our dinner rotation. Thanks!
Rosie, thank you for sharing such a wonderful review and you are very welcome 😀
Natasha,
I had a taste for salmon patties. I searched for a recipe that was simple, yet had the ingredients I like. Yours was it! I love it! I love that everything is precooked, except the eggs. But that’s easy. My twist to your recipe: I sauteed shrimp, cut them up into small pieces, and added them to the mixture. I also used Lemon Pepper seasoning. YUMMY!!! I’m so glad I chose your recipe! Thanks for sharing!
Cynthia
Cynthia, thank you for sharing that with me and you are very welcome 😀.
Shame on me, I used canned Salmon. Still, it was a good recipe, and I don’t care for Salmon patties so much, but it was good and those who ate it liked it.
Not judging at all! I’ve done that before in a pinch for a quick meal and I have had a few others report great results with canned salmon also. I’m so glad you all liked it 🙂
I’ve made this a couple of times with fresh ground salmon, and it never occurred to me to cook the salmon first. The patties cook through just fine!
I’m glad to hear that Cheryl! Thanks for sharing 😉
I don’t cook the salmon either. It’s a lot more moist that way! Sometimes I add cooked sweet potatoe as a binder instead of bread crumbs to make it whole 30. Thank you Natasha for this recipe! It’s so fun to put little spins on it too like adding herbs or substituting the veggies.
Glad I found this this recipe for my Friday Lenten dinner. It was fabulous & I’ll be making again! Thanks!!
I’m happy you enjoyed it Jill! Thanks for sharing 🙂
Wonderful recipe!! It tasted great.
I made 1/2 of the batch in the fry pan & the other 1/2 in the oven (using foil with grape seed oil). Both turned out perfect.
Thank you so much for sharing that baking tip!! That’s awesome! 🙂
Loved this recipe!
I’m happy to hear that Sarah! Thanks for sharing 🙂
How many cans would you recommend? I have TJ’s 7.5 oz Sockeye Salmon cans.
Never mind just saw the answer in Notes but I don’t want to use mayo so will figure out another substitute.
What mayo substitute you came up with?
2 of those cans should be enough, well-drained of course 🙂
So good! Thank you for a great recipe again! I only had a half of a cup of breadcrumbs left so I just crushed some garlic croutons to make one cup.
You’re welcome Valentina! Thank you for sharing 🙂
Would these work with the salmon they sell at Costco in those blue trays? Im not familiar cooking with seafood just yet, kind of getting my hands on it cuz my husband is the one going fishing, cleaning and frying or smoking fish usually, I just eat lol but this recipe looks insanely delicious. And I just love fish, especially salmon😊
Hi Olga, I’m not sure which salmon you’re referring to. Maybe our Costco doesn’t have it? Just about any cooked salmon (not smoked salmon) will work for this recipe. You can used cooked salmon leftovers, or even well drained canned salmon.
These turned out fabulous even though I had to substitute with what I had on hand….three cans of Kirkland Salmon and a yellow bell pepper. Your recipes continue to be the best and never disappoint. Thank you dear Natasha.
You’re so welcome Zina! Thank you for sharing such an awesome review! 🙂
Hello Natasha! I have tried this recipe with fresh salmon and my family loved it! I have some canned salmon in my pantry and was wondering if you think that would taste good?
Hi Tanya, yes, absolutely! Just use well drained canned salmon. My reader Elaine reported the following when she tried canned salmon: “So good! We had to stop ourselves from eating the entire recipe! There’s only two of us. We have enough for another meal! This was a home run!”
Awww…our new family favorite! The kids and adults just loved it. Thank you very much for sharing, Natasha!
You’re welcome Maria! I am so glad to hear your family enjoys the recipe as much as mine does! 🙂
I had frozen salmon fillets sitting in my freezer for a while and didn’t know what to do with them as my children didn’t like baked/fried salmon. Then I came across this recipe and decided to give it a try. I started with 5 fillets and had only 3 left because after it was out of the oven, my kiddos (ages 3 and 2) devoured two pieces. But I managed to save 3 and made the patties, Along with the tartar sauce. These are so delicious!! Unfortunately for me and my husband, we didn’t have much left 🙁 my kiddos absolutely loved the salmon patties and tartar sauce!! Never going back to store bought sauce!! Thank you so much for this recipe!!!!!!
🙂 I’m just imagining the sweet scene of your family enjoying these salmon cakes and I’m so happy to hear you also loved the tartar sauce! 🙂 It pairs really well with any kind of fish sticks or seafood cakes/patties, you name it! Thank you so much for sharing your amazing review!
Made these today. I used salmon and roasted red peppers. So good!We had to stop ourselves from eating the entire recipe! There’s only two of us. We have enough for another meal! This was a home run! Thanks, Natasha.
Meant to say canned salmon.
Thank you so much sharing!!
Your review brought a smile to my face! Thank you for much Elaine 🙂
I do not like fish, but my husband does and I hardly ever make him fish ;( but I used this recipe with some canned skinless boneless sardines (Crown Prince Natural brand) I had on hand. My husband loved it (and told me I should make it again with the salmon like the recipe because he loves salmon), and I was able to eat it without gagging (which is the highest compliment I can give a fish recipe). All that to say, fabulous recipe. Thank you for sharing!
I am so glad you two enjoy the recipe! Let me know what you think when you try it with salmon! 🙂
I love salmon and eating it in any way I can find it! I would totally love this for dinner tonight!
They are amazing! Let me know what you think!
wow delicious salon patties. i like all kinds of patties. thank you chef miss natasha.
You are very welcome 😁.
Natasha, I love visiting your site…you’re so friendly and gracious! I’m trying to incorporate more salmon into our meals, and your teriyaki salmon is a favorite. Cannot wait to make the salmon cakes!
I’m so glad you are enjoying my recipes!! Thank you for sharing that with me 🙂
Hi Natasha, this is kristina and I have a question. Do you have a recipe for the tar tar sauce.?
Hi Kristina, Yes, I linked to it a couple of times in the post above. Click here for tartar sauce recipe. I hope you love it! 🙂
Hi Natasha this is kristina again thank you for the recipe for tar tar sauce it is very good!!!!!!:)
Awesome!! I’m so glad you liked it 🙂
They look soooo good thanks for this awesome recipe. Im going to try making them for sure.
They are delicious Vicki! Let me know what you think!
These look adorable and delish
Thank you so much Sara 🙂
I agree with you it looks so good
Will this recipe work with a different type of fish?
I haven’t experimented but I do think it would work well with a different kind of fish, or even real crab meat 🙂
Yum! Looks delicious! Definitely going to try. I’ve been trying to find a good crab cake recipe. Do you have one?
Hi Lidiya, I haven’t posted a crab cake recipe yet, but it’s on my list!! 🙂
Oh boy!!! These Salmon Cakes look so good! I am a huge fish lover 😛 Pinning it for later.
They are delicious! Let me know how you like them!