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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Loved this! I have always wanted a good recipe for left over salmon. This was perfect. I didn’t have the Lawreys – but used equal parts salt and garlic powder. It was a hit!
Yay! That’s great news, thanks for sharing this feedback with us, Diana.
We eat a lot of salmon here in the PNW. This is my go-to Salmon Cake Recipe! I use leftover salmon, prepare the recipe then freeze. They make a perfect lunch or light dinner with a fresh green salad!
I’m so glad you found a favorite on my blog, Suzanne! Thank you for sharing your excellent review ith me.
I make this recipe all the time! Definitely my go to for a light dinner or entertaining! One thing I’ve found helpful is putting the patties in the freezer for about 20 minutes before cooking. Helps them set and not fall apart in your pan!
Great idea! Thank you so much for sharing that with me.
These salmon cakes are delicious!! I grill a whole salmon filet (marinated with Lawry’s herb and garlic marinade).I follow recipe from that point as stated.I make the cakes and freeze some-(from frozen just thaw and saute). My husband will only eat salmon now if I make these cakes! Your homemade tartar sauce is a must! Thank you for such a wonderful recipe!
Love it! Thanks a lot for sharing that with us, it is inspiring for me to do more recipes for you all who appreciate my recipes.
I am in love with these salmon cakes!!! The flavor and texture are perfect. You can serve them hot or cold and they taste delicious. I try to have all ingredients on hand to make them, but I’ve had to improvise. I’ve substituted red pepper for grated carrots and not added the parsley. They still tasted amazing!!!!
Love it! Thanks for sharing your review and feedback with us, we appreciate it!
This recipe is delicious. I didn’t change a thing. I can’t wait to make it again. Thanks for this great recipe Natasha👍😊
You’re welcome, Betty! Happy to know that you love this recipe.
Love that there is a recipe for the leftovers! I’m on my way to the kitchen right now!
I hope you love it, Vicki!
Sounds like a great recipe. I have one question before I start making them: Did you use a 3 tablespoon cookie scoop or a smaller one?
Hi Marvin, we used this exact scoop here. It makes 2-1/4 inch scoops.
10/10 and I was missing garlic and red pepper. This will become a regular on my rotation. Thank you!
You’re welcome! So glad it was enjoyed.
Hello,
This recipe looks wonderful. I have a question, I would like to make these mini patties for a bridal shower lunch. If I cook the salmon the day before and make the patties, should I cook them the day before and then just reheat the next day(day of luncheon)? Or would you put them together and refrigerate over night and cook the morning of the luncheon?
Thank you!
Lori
Hi Lori! making ahead should be fine. They reheat great. 🙂
can make up the batch the day before cooking for a baby shower trying not to have too much to do on the day of? i will cook them on the day make up the batch day before?
Hi Vivian, 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.
Made these for dinner again tonight, they are always so yummy! We love them. Tonight I served them with the garlic aioli, which was really good. With all the lemon in it it was a nice addition. Can’t beat the tartar sauce either though.
Sounds good and I’m glad that you enjoyed it!
I mostly followed the recipie, added in some old bay for seasoning and then took the patties and dunked them in some extra dry panko for extra crunch. Came out very nicely, I think the sautéed onion and pepper added some nice flavor and color.
Good to know that you enjoyed it!
I made this recipe tonight (followed it exactly) using wild caught sockeye, and these were SO GOOD. A friend recommended your recipe; she makes them regularly – so will I! Thank you!
That’s so nice to know, thank you for sharing that with us!
these are grrrrreat, but my husband and I are watching our calories, etc. How many servings are in one batch? I get 14 cakes, but dk how many equals one serving. Thank you for all your terrific recipes!
Hi Susan! This recipe makes 13-14 Salmon Cakes (depending on how large you make them) and the nutrition facts listed are for 1 serving. So glad you enjoy my recipes, thank you! 🙂
I am an avid fisherman. I always cook more fish than I expect the family and guests will eat. This is a perfect use for leftover salmon. It’s also a great way to reduce waste – I scrape salmon off the bones when cleaning and get up to a pound of meat that would have been tossed away. This recipe is a hit as it is but I often add a finely diced jalapeno or habanero pepper just for some extra kick. So good!
Yes, this recipe is perfect for you! I think that’s a good idea too.
I am an avid fisherman. I always cook more fish than I expect the family and guests will eat. This is a perfect use for leftover salmon. It’s also a great way to reduce waste – I scrape salmon off the bones when cleaning and get up to a pound of meat that would have been tossed away. This recipe is a hit as it is but I often add a finely diced jalapeno or habanero pepper just for some extra kick. So good!
So glad you enjoy this recipe! Absolutely a great way to reduce waste. Thanks for sharing. 🙂
I made these last night, with a few adjustments…they were fantastic. This is a great recipe, thank you!
That’s great to hear! So glad they were enjoyed. 🙂
This was absolutely delicious! I am super lucky to have fisher friends and family who have the salmon carcasses for me to scrape the “spoon meat” off the spine after the salmon are fileted. (just run a spoon down the spine and voila you have an amazing amount even if they did a great job fileting). Therefore my salmon was raw. After mixing your recipe, I let it set in the fridge for a couple hours. The patties bound together wonderfully. I did have a tiny bit of celery and carrot I wanted to use up so added that chopped up as well. I will definitely make this again. Thank you for sharing!!
Thank you for the feedback, Theresa! I’m so glad you enjoyed this recipe. 🙂
Made this tonight for dinner, along with your home-made tartar sauce recipe. I didn’t have any red bell peppers so I decided to swap it out with chopped up celery instead. It was a hit! Very delicious recipe. Thank you!
Happy to hear that the recipe was a huge hit! Thank you for the review, Gina.
I’ve made these many times with Canned Alaskan Salmon and they are always delicious. Today I needed to use up some fresh salmon in the frig and they came out fabulous. I didn’t have red pepper so I substituted diced carrots for a little flavor and color. Perfecto. I also made a half dozen mini appetizers with the left over mix. Thanks Natasha!
Awesome, good to know that you loved the result!
I’ve made these many times with Canned Alaskan Salmon and they are always delicious. Today I needed to use up some fresh salmon in the frig and they came out fabulous. I didn’t have red pepper so I substituted diced carrots for a little flavor and color. Perfecto. Thanks Natasha!
You’re welcome! So glad you enjoy this recipe. 🙂
Amazing, Flavorful, and Delicious!!!😍😍😍
Thank you very much for this..🙂
Thank you for the great feedback!
SiX STARS. SO awesome, Natasha!!
Crosschecking my family recipe with yours is 98% the same on ALL the proportions of bread crumbs, eggs, mayo, Worcestershire sauce [and yes, Lawry’s Garlic Salt is DA BOMB]!
QUICK CHEATS–1) use canned salmon 2) use the milder diced celery and scallions instead of the tougher peppers and onions so we don’t need to saute anything first and
3) Refrigerate the unbaked mixture for 30 minutes before you make the patties and they won’t fall apart in the pan
The last tip is the best! And I will use your Ice Cream Scooper technique tonight!!
You are made of awesome!!
Sounds good, thanks for sharing that with us!
Absolutely delicious! Altered the recipe just a touch based on ingredients on hand/preference. Replaced Mayo with avocado, used 1 can of salmon and one fresh salmon fillet to equal recommended amount, and used a frozen pepper/onion blend for convenience.
This is a WINNER and we will definitely be coming back to this. Ah-mazing!
That’s wonderful! Thank you for sharing your experiment.
These salmon cakes are the absolute best! I added a little seasoned salt, liquid smoke and fresh dill to taste and my husband loves them. I’ve used fresh salmon and canned and each time they were simply sublime. Thank you!
You’re so welcome, Gale. Always happy to share these awesome recipes with you all!
This looks perfect for our leftover salmon! But I have tons for salmon leftover from a wedding reception. Can these be frozen after making patties either before or after cooking?
Hi Kathy, these can be made ahead, and frozen until ready to cook. I would cook the salmon to form the patties and then freeze them before cooking the patties. We keep them in an airtight container separated by parchment paper. Here is what one of my other readers said, “I always freeze them after cooking (initially frying them to a golden color so when I defrost and reheat in the frying pan they do not get too brown). I wrap each patty individually in saran wrap and then put it into a freezer bag. I usually take them out of the freezer in the morning of the day I intend on cooking them.” I hope that helps.
First time leaving comment and these are the best Even critic rated them five star. Thank you for sharing this
Thank you, appreciate the great feedback!
I don’t generally comment in recipe threads, but I had to for this one. I had about 5 oz leftover grilled salmon, so I made these with proportional ingredients, just as written. So good!
Thanks for sharing your experience trying out this recipe, we’re happy to know that you loved it!
These are so delicious! When you say you use Lawry’s are you talking about the seasoned salt?
Hi! So glad you enjoyed them. No, they have a Lawry’s Garlic Salt.
Once again I have made these and they were AMAZING! Had company and served these and the raved about them. Fresh salmon is the way to go, now I’m going to show a friend (another foody) who has never made Salmon patties how to make them and then we are going make Shrimp cakes! Totally hooked on your recipes! I won’t comment again on this recipe again. I think you know now how much I love these…Thank You.
P.S. I’ll let you know how the Shrimp cakes turn out. I’m making them with HOOD’S CANAL shrimp in case anyone knows about the canal, located in WASHINGTON state .
Thank you for sharing this great feedback, Susan. I hope you’ll love all the recipes that you will try!
I Love these so much, and these are the prefect recipe for salmon! I Attchually had already cooked salmon so, I just flaked it with a fork! I also made these with your homemade Tartar Sauce recipe! So good 😋😋
So glad you are enjoying my recipes, Brooke!
I made salmon cakes sometime during the pandemic uding leftover cooked salmon I had the previous day. I remember my fiancé and I LOVED them, and i even shared them on Instagram. However, I didn’t remember where the recipe came from until today! I had fresh salmon and really wanted to try salmon cakes again. I could recall what they looked like, and tember red pepper. So when your recipe with pictures came up I thought it might be the one. Oh my goodness, they were just as divine as the first time! This recipe will become a regular in our menu rotation, with your recipe for homemade tartar sauce. I don’t even like tartar sauce, but store bought doesn’t hold a candle to your recipe. Thanks to you and your family for sharing all of your wonderful recipes, Natasha.
Hi Jennifer! You’re very welcome. So glad you enjoy my recipes. Thank you for sharing.
Delicious! Had to use dry parsley and used chipotle mayo instead of tartar and it was fabulous! This is going to be my go to recipe for my leftover salmon!
Yum! Sounds great, Maggie. Thank you for sharing.
Can I substitute yogurt for the mayonnaise? We have someone who can’t eat mayonnaise in our family.
Hi Emily, I bet that would work! One of my readers wrote: “I made these and swapped in Greek yogurt for the mayo (I just can’t do mayo!) and they were excellent!”
I made these for dinner last night everyone loved them even my 8 year old granddaughter. The only change I made was I added 3 minced garlic cloves. We are all garlic lovers in my family. Definitely keeping this recipe.
I’m so happy it was a hit, Peggy! That’s just awesome!
Hello, I’d like to make this recipe but I don’t have enough salmon. Can I mix canned tuna, sardines or chicken to the mix?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!
I have reviewed this before but just did it with a twist. I ran out of time today before I added the eggs and breadcrumbs and cooked the cakes so I added a bunch of lemon, more garlic salt and served it over lettuce as a salmon salad. It was absolutely delicious.
Hello Lisa, thanks for the great feedback. Thanks for sharing what you did with the recipe, we appreciate the added info!
These are so yummy! I’ve used canned salmon (3 6 oz cans) from costco for this on all this and it tastes great!
Oh these were so good. Served as burgers with your tartar sauce. We are all in heaven right now. Thank you Natasha. I love your recipes. You are great.
You are very welcome! I’m happy to see your good feedback and review, thank you for sharing.
These salmon cakes are excellent! I followed the recipe as written and wouldn’t change a thing about it.
So glad you enjoyed this recipe, Carol! Thank you for the review.
I want to make them today! I cant have the worcestershire sauce as its gluten in it, will need to substitute gluten free breadcrumbs too.
Best salmon patty recipe I have found and the Tatar sauce rocks as well.
So glad to hear that! I appreciate the review.
Best recipe ever!! We use it all the time. With Wild Alaskan Salmon!!
#wildalaskan #wac
So glad you enjoy this recipe, Samantha! 🙂
Tried this for the first time last night. Made these additions: added more worcestershire sauce, some lemon juice and since I have a ton of kale and chives I chopped them finely and added it the patties.
Sounds delicious! Thank you for sharing these additions with us.
Natasha! I love, love, love these. I’ve made them many times and they never disappoint. I may even be known to have leftovers for breakfast!
I know it’s not nice to say I love your recipe but I changed it – but… I had to swap out the mayo and swapped in Greek yogurt (I just can’t do mayo) and it works just fine.
And – here’s a twist – the other night I had a couple left and was planning on finishing them up but I also wanted some tomato soup – guess what: dipping bites of the salmon cakes in tomato soup is excellent! So good that I’m making more tonight. (And it may be a little more calorie friendly than tartar sauce).
Last comment – I would love to see your husband make “how I make our videos” videos – I would be the first to subscribe.
Thanks for the recipes and best wishes for continued success.
Hello Mary Beth, great to hear from you and thanks for sharing! Nice to know that you enjoyed it that way too, thanks for the review and suggestion!
I can’t wait to make these with leftover salmon i have from dinner last night. I’ve made so many of your recipes. Everything always delicious. One of my favorite food blogs!
That’s just awesome! Thank you for sharing your wonderful review, Andi!
I made these burger size and served for lunch on a bun with the tartar sauce and shredded iceberg lettuce. Fantastic! Thank you for the recipe!!!!
I lovvvve celery and will add some next time.
You’re welcome, Liz! I’m so glad you loved this recipe!
Just made these, and they are delicious! Served them with a sriracha aoili sauce. Yum, thank you Natasha.
I’m so happy you enjoyed that. Thank you for sharing that with us, Lisa!
This recipe was perfect! My family loved them! I usually improvise while following a recipe but this one I followed to a T and I am so glad I did. I don’t even like salmon cakes, but I really liked these a lot. I cooked them in an iron skillet and they came out crispy on the outside and didn’t fall apart. Thank you for this awesome recipe!
Hi Tish, thanks for sharing that with us! I’m glad you followed the recipe as it is and loed the result!
We had to improvise when cooking, and found that adding some mashed up hard boiled eggs with the salmon added a nice flavor.
Thank you so much for sharing that with me, Grace! I’m so glad you enjoyed it!
Oh my goodness! Really good recipe! I didn’t even have all of the ingredients (bell pepper) and they were so delicious. Definitely will make this recipe again. Thank you so much!
I’m so glad you enjoyed it, Mary Ann!
I found “salmon trimmings” at the store today at a fraction of the price of the whole filets (1lb/$4). I spread the small pieces out on parchment and cooked for 8min and carried on with the recipe. I meant to follow the recipe exactly the first time but realized at home that I was missing red pepper and parsley so I used dill and some carrot I grated very finely with a rasp. Not sure what difference that made but they were delicious. I’ve tried other recipies in the past and they tasted ok but always fell apart. This is the perfect consistency and they look photo worthy. Can the extras be frozen? I’m solo and made 9 generous patties but 3/meal is plenty for me. I’d rather freeze the extras for 2 other meals instead of eating them several meals in a row before they go “off”.
Hi Jenny, yes, these can be made ahead, and frozen until ready to cook. I would cook the salmon to form the patties and then freeze them before cooking the patties. We keep them in an airtight container separated by parchment paper.
Here is what one of my other readers said, “I always freeze them after cooking (initially frying them to a golden color so when I defrost and reheat in the frying pan they do not get too brown). I wrap each patty individually in saran wrap and then put into a freezer bag. I usually take them out of the freezer in the morning of the day I intend on cooking them.” I hope that helps.
WOW!!! This is the BEST recipe for leftover salmon ever!!!! My husband said these were the best “seafood” cakes he’s ever had! No overpowering fishy/salmon flavor at all. Made the tartar sauce too, but they were so good on their own! Thanks for another outstanding recipe Natasha!
That’s just awesome! Thank you for sharing your wonderful review, B.G.!
I used canned salmon instead of making it fresh and they still turned out great! Even my toddler will eat these and I feel good giving him something nutritious!
Nice to know that your toddler loves this recipe too!
Not sure how this recipe is making 13-14 cakes… I got 7. Make if you make them super small as apps… but for a dinner portion… you’ll get about 6-8. I love this recipe though.
Hi Steven, maybe you were able to make bigger patties but glad you enjoyed it!
Wow! This is a keeper! Flavors were amazing!
Thank you!
You’re very welcome!
Awesome, I used leftover salmon from day before. Instead of Mayo I used the leftover remoulade. I also coated in panko and fried like chicken. Super crispy, moist, and delicious!
Thank you
Sounds so good! Thank you for your review, good to know that the substitution that you used worked well.
Simple, fast, easy and absolutely DELICIOUS!! Definitely a keeper. Thank you so much for sharing Natasha.
You’re welcome, Gloria. I’m happy to hear that you loved this recipe!
I just finished making these with the leftover salmon I had from last nights cook. They came out nice, and tasty. I substituted the half raw pepper for a already roasted pepper from a jar. Also, I didn’t have panko so I used regular bread crumb. After pan searing them I through in the toaster oven at 350 convection for 20 min. It really crisped them up. We ate them with fresh lemon.
Thank you for sharing, Jonathan. So happy you enjoyed this recipe. Thank you for the excellent review.
Delish! And best of all my 2 year olds like them. Quick and easy. I had some pre Cooked Salmon from Trader Joe’s which made this extra quick.
Thanks for your good comments and feedback, glad you enjoyed it!
I made these for dinner tonight. I didn’t have red pepper. I substituted banana pepper. No fresh parsley so I used half the amount of dried and added it while cooking the onions. In our house garlic is a must so I added 4 cloves to the pan halfway through cooking the onion and pepper. I cooked some of the cakes in cast iron as the recipe called for and half in the air fryer at 400° for 12 minutes. We can’t decide which ones we liked better. There was a subtle difference in taste. They were both delicious!
I’m glad you liked the recipe with the substitutions that you used. Thank you for sharing that with us!
These are delicious! I made them for dinner along with rice pilaf and a salad. They are also good for breakfast with grits. Thanks so much!
You’re welcome! I’m so happy you enjoyed it, Diane!
We used your salmon patty recipe tonight and they were great. Thanks for sharing this terrific recipe.
You’re welcome! I’m so happy you enjoyed it, Steve!
These were great! My whole family loved it, I used fresh salmon, boiled it, and used sweet onion green onion and parsley, baked at 350 for 10 minutes first side, flip, 10 minutes 2nd side
I’m happy to hear that it was a hit to your family, Joe. Thank you for sharing that with us!
I add a squirt of dijon mustard to the recipe and it’s delicious!
Yum! Thank you so much for sharing that with me.
I’ve made your recipe several times and love it. Just wondering if I can freeze them and if so, before or after cooking them?
Hi Krysia, yes, these can be made ahead, and freeze until ready to cook. I would cook the salmon to form the patties and then freeze them before cooking the patties. We keep them in an airtight container separated by parchment paper. I hope that helps you.
Perfection! I add minced mushroom as well just for more veggies. Love this recipe. Have made 10+ times.
That’s so great! It sounds like you have a new favorite!
I was really surprised by this recipe. It is so flavorful and almost rich but with so little salt. I served it with a lemon garlic aioli, roasted potatoes and broccolini. This is a fantastic recipe for us because our local grocery store sells inexpensive salmon “bits” which are scraps from trimming their larger cuts. These are skinless so I just tossed them in olive oil before baking them. They cooked very fast. Now I’m inspired to find out what I can do with the whitefish bits they sell!
I’m so glad you enjoyed it! Thank you for the wonderful review!
I discovered “salmon trimmings” at my store today which is what prompted me to try this recipe tonight. I’ve never seen them for sale before but hope this is a new regular item. At $4/lb they are a bargain compared to the whole fillets at $12-15/lb depending on the day. I grabbed them thinking I’d make a chowder but remembered I’d bookmarked this recipe.
Excellent salmon cakes. And top it off with your tartar sauce too, YUM!
Yes, tartar sauce sounds perfect!
These salmon cakes are so yummy! I baked them in the air fryer for 10 minutes at 400 and they turned out so crispy and golden.
These are seriously a treat! I’m so glad you loved these salmon cakes, Mary!
Natasha, these things are so good my kids don’t even make it to the table! They are theirs standing up at the island lol thank you for such a perfect recipe.
LOL, I love it when kids enjoy the food! I’m glad they loved the recipe, thank you for the review.
My husband recently had a heart attack so we are looking for low fat low sodium recipes. I halved the olive oil and butter and used 2/3 of the mayo. It turned out fine. Many thanks to Natasha.
Thank you so much for sharing that with me, Sara! Wishing a speedy recovery to your husband!
I made these tonight just as presented in your site and they are delicious. Had a lb. of fresh Salmon from Aldis and all the other ingredients and it was very easy. So good with your homemade tartar sauce. Thanks for the recipe!
You’re welcome! I’m so happy you enjoyed it, Mike!
Can I substitute the mayo with something else? My daughter has a dairy and egg allergy.
Hi Felicia, one of my readers wrote: “I made these and swapped in Greek yogurt for the mayo (I just can’t do mayo!) and they were excellent!”
Hi! Can these be frozen? If so…before or after sauteing?
Thanks very much!
MJ
Hi MJ, I haven’t tried freezing this myself, but here’s what one of my readers wrote: “I have frozen them and they are just as good when they are thawed and fried later.” I hope this helps!
Thanks very much Natasha! I am making them tomorrow and will give it a try. 👍
Hi Natasha!
I have been making your salmon cakes for a couple years now, and I (and everyone I’ve made them for) love them! I generally freeze part of my batch when I make them so I can enjoy them again later. I always freeze them after cooking (initially frying them to a golden color so when I defrost and reheat in the frying pan they do not get too brown). I wrap each patty individually in saran wrap and then put into a freezer bag. I usually take them out of the freezer in the morning of the day I intend on cooking them. I serve with remoulade sauce but tartar sauce tastes great too.
Thank you so much for sharing that with me, Deb!
I made these tonight with some leftover baked salmon from last night. I didn’t realize until last minute that I didn’t have any panko, so I put half of a sleeve of saltines into my blender. They worked like a charm! I also added a few shots of hot sauce, because we love a little heat! They turned out perfectly delicious and I made the yummy tartar sauce too! Thanks for the fantastic recipe!
You’re welcome! I’m so happy you enjoyed it, Patti!
I’ve made this a few times and it’s delicious! Great recipe for those uneven pieces I don’t want to serve whole. My partner absolutely loves when I make these and asks me to make them all the time! Thanks for the recipe!
Hello Juan, great to hear that you always love making this recipe, Thank you for the review!
Natasha,
Thank you so much for this delicious salmon cake!!! It was superb! I’ve been meaning to make it for a long time but just able to do it tonight and wow! We are blown! So so good!
My no. 1 fan is my husband and I’m your no. 1 fan! Most of my cooking is from your recipes! Thank you so much!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles!
I made these for dinner. I had canned salmon in so that’s the only change I made. I made cocktail sauce for dipping since others don’t like mayo. I’ll definitely make these again and i want to try them with fresh salmon too.
I’m so happy you enjoyed that. Thank you for sharing that lovely review with me, Wendy!
Having guests this coming weekend. Your recipe looks amazing! Once cooked, what’s the best way to keep the cakes warm while the rest of the dinner is being prepared, without drying them out? Thanks so much Natasha!
Hi Kathy, using the “keep warm” setting in your oven may be best. You can also reheat them.
I have never cared for salmon patties, because my country mom/grandmother used that odiferous, canned stuff with bones in it, and added just egg, a bit of onion, and crushed crackers. BLECCCH.
But on this chilly day, my mom, now in her 80’s, wanted salmon patties for lunch. I had two 5oz. cans of Starkist canned salmon in the pantry for salmon salad, so used those along with all the other ingredients (which I had on hand) Adjusted quantities slightly for the amount of salmon.
All I can say is WOW!!!
Mom said they were the most delicious she’s ever tasted, and I COMPLETELY AGREE! (I had three!)
Many, many thanks for a wonderful, keeper of a recipe! ♥️🤗✨
I’m so happy you found a new keeper on my blog, Neva! Thank you so much for sharing that with me.
I hadn’t made salmon Pattie’s before with fresh salmon. SoI used this recipe. I had all the ingredients but the parsley, and I substituted fresh chopped kale, which worked fine. These are awesome! Never canned salmon again! Thank you!
I’m so glad you loved these salmon Cakes, Leslie! Thank you for your awesome review!
HOLY COW THESE ARE AMAZING!!!!
I had left over salmon from Costco and needed a way to use the meat.. I thought I would try this recipe but on but honestly didn’t think that I would love it. I could not have been more wrong!! I’m going to take the leftover patties and freeze them. When you do that make sure you have not satisfied them 1st.
That’s so great! It sounds like you have a new favorite, Celeste!
not satisfied them first? What did you mean there? I was just coming to ask if we could freeze patties after cooked?
I was wondering Can these salmon cakes be baked in oven? If so what temp & how long?
Hi Tamie, 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.
Great recipe, thanks for sharing it. I used canned salmon and it worked great and didn’t have worcestershire so I used teriyaki sauce. I think I would add a little lemon juice to it next time. Thanks again!
Hi Pamela, good to know that your substitute ingredients work well. Thank you for sharing that with us!
I made the salmon patties tonight for dinner here in Brisbane, Queensland Australia. My husband really enjoyed them.
I cooked the fresh salmon in the same skillet as the onion and capsicum, mixed everything in a large bowl and cooked them, again in the same skillet. I served them with a tossed salad and lemon wedges. Delicious. Thanks for a great recipe.
You are very welcome, Jan. Sounds like you had a great time, thanks for sharing your awesome feedback with us!
Hi there,
What can I replace the mayo with please?
Thanks
Hi Michaela, one of my readers wrote: “I made these and swapped in Greek yogurt for the mayo (I just can’t do mayo!) and they were excellent!”
What sauce is that with your salmon patties?
Hi Vicki, I used my Homemade Tartar Sauce. Please click on the link for the recipe.
Hi Natasha. I’m curious. Can you make salmon patties with fresh salmon? Like just chop it up add the other ingredients and cook only once?
Hi Dixie, yes that will work. Please share with us how it goes if you try this recipe.
Would it work to do these in the air fryer instead?
Hi Lilly, I saw someone else commented and shared this info ” I made them in the air fryer. Instead of pan frying, I made them slightly larger and air fried them for 12 minutes at 400 (after spraying with olive oil). They came out great!” I hope that helps.
I made these today for supper and I ended up using canned salmon. They were delicious and I definitely will make them again. I seem to always have great luck with your recipes. Thanks for posting this one as we enjoyed them so much.
That’s nice to know, Linda. I hope you’ll love all the recipes that you will try!
Delish. Thanks so much for setting up your recipes in such an easy to follow format!!
I’m so glad you’re enjoying my recipes and blog, Sheila! Thank you so much for sharing that with me.
Super delicious and not nearly as much work as other recipes. The patties are easy to work with before, during, and after cooking. Excellent recipe and instructions!
We love easy recipes, and I’m so glad you also do, Amy! Thank you so much for sharing that great review with me!
This is absolutely delicious! I made them in the air fryer. Instead of pan frying, I made them slightly larger and air fried them for 12 minutes at 400 (after spraying with olive oil). They came out great!
Hi Laura, that’s awesome! Thank you for taking the time to share your review with us, we appreciate it.
Natasha, my family lives by every fish recipe on this site! Have you ever tried baking these? Would it be possible?
That’s just awesome! Thank you for sharing your wonderful review, Brooke!! 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.
Five star restaurant quality! I was out of red pepper so I omitted. I served over a mixed greens salad with lemon vinaigrette and the suggested homemade tarter sauce. Yum!!!! BEST way to use up leftover salmon. This is definitely going into my recipe rotation.
Wow, thanks for your awesome feedback, Emily! So glad you enjoyed it.
These are simply delicious, actually was my very first (Natasha) recipe.
These are so good that you will catch yourself eating the leftovers straight from the fridge, cold 🤗 ps… the tarter sauce is exquisite as well.
That’s just awesome! Thank you for sharing your wonderful review, Marsha!
Thebest salmon cakes
I’m so happy you enjoyed that. Thank you for sharing that with us, Sanathani!
Anyone tried freezing these? Before or after I cook?
Hi Dorothy, yes, these can be made ahead, and freeze until ready to cook. I would cook the salmon to form the patties and then freeze them before cooking the patties. We keep them in an airtight container separated by parchment paper. I hope that helps you.
Would you recommend thawing the frozen patties before cooking or can they be panfried from frozen?
Hi Deb, I haven’t tried this myself, but here’s what one of my readers wrote: “I have frozen them and they are just as good when they are thawed and fried later.” I hope this helps!
Haven’t made these yet but I’m making tonight. Looks better than my recipe! My quesion is…Can you make them larger so that they aren’t appetizer size?
Hi Angie, I haven’t tried that, but I bet that could work. A couple of my readers mentioned they accidentally ended up with larger cakes and loved them! I hope it works out for you, Angie!
We have been almost desperate to find new things to cook and I was trying to work with only what I had to clean out the fridge when I came across your recipe! They are so easy and so good! My picky 3 year old even ate it. We will definitely be cooking these again. Thanks for sharing!
You are very welcome, Elaine. I hope you and your family will love all the recipes that you will try! Thanks for your review, we appreciate it.
I made these and swapped in Greek yogurt for the mayo (I just can’t do mayo!) and they were excellent! I’m the only seafood eater here so, I had half for dinner and I have to admit it – they were so good I ate the rest for breakfast the next day!
Hello Mary Beth, that is awesome! Great to hear that you loved this recipe using Greek Yogurt, thanks for sharing that with us!