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.
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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 :).
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. 
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.
How many calories?
Hi Kristeen, if you click “jump to recipe” at the top of the post that will take you to our printable recipe guide with nutritional facts. Some of our recipes don’t have them but we are working on adding them
Super duper yummy, both the salmon cakes and the tarter sauce. I would not make any changes, except to double or triple the recipe next time! My family (including my adult sons, teenage sons, and my 7-year-old picky daughter) devoured them. Thanks for the great recipe. Looking forward to trying more of your recipes!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made these salmon cakes and the tartar sauce exactly to recipe and they were Awesome! I wonder if I can freeze the cakes before frying them so I can take them out to fry for appetizers a week or so later?
Hi Kristin, 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 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
Thank you for responding … I guess my refined question is if it’s safe to freeze the uncooked cakes (obviously the salmon already cooked and flaked) with the mayo and egg. Can those ingredients safely be frozen?
That should work, Kristin!
My first try at making salmon cakes. Instead of onion and pepper and parsley, we added 1/4 cup celery and a little old Bay seasoning. We also only made 9 bigger patties. They were very tasty but very dry and crumbly when done. Is it because of our mods? What can we do to keep it from being dry and crumbly?
Hi Dana, it could be due to the modifications. I haven’t had that experience.
Just an FYI, celery is extremely porous so traps moisture. This is why celery is usually only recommended for dishes with a lot of liquid (stews, soups, sauces etc).
I plan on making this tonight….i desperately need my kids to try salmon and reading the reviews i hope this one wins my picky little ones! but i want to know if these can be prepared ahead and frozen ?
Hi Mona, 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 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
Do you mean I can freeze after I prepare the patties, using baked salmon (I got them fresh and preparing in oven now). Or do I use raw salmon ??
I made them for dinner. These were super yummy! My only regret was my kids won’t try (even after I tried bribing them with s surprise kinder egg)…they are sooo picky! I’ll leep trying though bcz these are definitely to do again and again!!! I ended up eating and freezing what I didn’t cook. Thank you for such s great recipe again!
It sure is tough to get those picky eaters on board! I’m glad you enjoyed them Mona!
That’s a fun idea about a survey of Worcestershire sauce pronunciation Natasha. You might even have fans living in Worcester or Worcestershire itself, who could contribute! MICHAEL
Would Greek yogurt work in place of mayo?
Hi Susan, I haven’t tested that but our readers have and reported great results.
Amazed to hear the odd pronunciation of worcestershire sauce; Brtish and other people know it as WOOZ-tuh-sheer, not pronounced as separate syllables as written. Is that how all Americans say it?
I figured I had it all wrong. It’s one of those words that people just avoid saying altogether. Would be a fun video poll to see how people say it 🙂
I call it “what’s-this-here-sauce” hahaha
Jen, that’s close enough!
Michael
My go to recipe. Fantastic. I would not change a thing.
That’s just awesome, Cherie!
I wish I could give you more than 5 stars! These are absolutely delicious! My husband said they are the best he’s ever had. I’ve been wanting to make these for a year, and Joe just got back from Alaska and got some beautiful salmon. Thank you so much for your delicious recipe.
I’m so happy to hear that! Thank you for sharing your great review!
Yum yum yummy! Thank you for this great recipe!
You’re welcome! I’m so happy you enjoyed it!
Haven’t tried them yet but do you think they can be baked instead of fried?
Hi Diane, 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.
In my air fryer (no pre heating), I air fried mine at 200 degrees C 6 minutes on one side and another 2-3 minutes on the other side. It was good with some browning. It’s not baking but I guess baking would work too.
My family loves this recipe ! Simple easy go to for me. I use left over salmon pieces from whole side filet. I just cook the end pieces and use for salmon cakes. Great stuff ! Thank you !
I’m so happy to hear that! Thank you for sharing your great review!
Gotta say, I’m not usually a fan of leftover salmon. But we had a quantity left over from a gathering that had me feeling that I had to find a way to use it, rather than discard. This recipe was perfect…not fishy tasting, but still had great salmon flavor along with the other ingredients playing a great supporting role. I will definitely make again and the next time I’ll add a teaspoon of hot sauce!
I’m so happy to hear that! Thank you for sharing your great review, Bill!
The salmon cakes were delish!!! Also, made the tarter sauce but added 2 cloves of minced garlic.Added both dill weed and parsley. Sooo good!
I’m so happy you enjoyed that. Thank you for sharing that with us, Karen!
I love to prepare leftover salmon into Salmon Patties, as my southern Daddy would call them!
Crazy question How do I measure after it’s cooked??
Thanks!
Rhetta
Hi Loretta, we used one pound for this recipe. So you can weigh it to see how much you end up with. We then scoop the mixture using this ice cream scoop. I hope that helps.
These are amazing as burgers!!!! Even my little toddlers loved them!
That is the best when kids love what we moms make. That’s so great!
Hello Natasha, Could I follow the recipe and bbq the salmon cakes?
Thank you for your consideration!
All the Best!!!
Hi, I haven’t tried that but I think they would get stuck and break apart on a grill. They do sell grill liners or you might consider grilling on a cast iron pan on the bbq.
I grill salmon all the time get the grill nice and hot 400f grill skin side down and it should stay together.
Thank you for sharing this amazing recipe; my family and I enjoyed these salmon cakes.
Awww that’s the best! Thank you so much for sharing that with me.
This is the Best fresh salmon recipe I have tried in a while.We eat alot of fresh Michigan salmon. I’m always looking for tasty recipes. I added a dash of cayenne for a little kick. Served with a side of Remoulade sauce.
That’s so great Dixie!! Thank you for that awesome review sand feedback!
I had two pounds of very over cooked salmon and this recipe came to the rescue. I doubled every ingredient because it was two pounds of fish, except the panko, I kept it at one cup to make it as moist as possible and it was killer! Mixed up a mayo, lemon juice and sriracha spread and put it on a toasted brioche bun. To die for!
I’m so glad you enjoyed it and repurposed that salmon! Thank you for the wonderful review!
This was a lot better than expected
I’m so glad you enjoyed it!
Best salmon cakes I’ve ever had. Will fix these again and again. Used canned pink salmon. Used celery instead of pepper because that’s what I had on hand. So yummy!
Thank you for that amazing review, Christy!
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
When frozen – do you need to defrost before cooking OR cook frozen?
Hi Debra, I would defrost first for even cooking or they might end up over-cooked out the outside.
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!
Jami, How did you cook the canned salmon? Did you bake it?
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.