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 :).
Natasha Kravchuk
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Grilled Salmon with Garlic Lime Butter (VIDEO) 
Oven Baked Salmon with Lemon Cream Sauce 
Pan-Seared Salmon with Lemon Butter (VIDEO) 
Baked Salmon with Garlic and Dijon 
Avocado Salmon Salad Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
Excellent recipe! I had a huge piece of cooked salmon left over from a BBQ and turned it into these amazingly delicious cakes/burgers. I’m not a huge salmon fan but my husband is vegetarian and we both went crazy over how tasty and flavorful these babies were! There were so many layers of flavor and yet you never lose the delicate flavor of the salmon…Try it – you won’t be disappointed! Thank you, I will be making it again!
Thank you for this great review, Michael! I’m so glad you enjoyed it!
I made these twice so far and tonight I just added one egg and no mayonnaise to the mixture, much better as the first ones were too moist for my liking. Incidentally, in England Worcestershire sauce is pronounced Wooster sauce.
Good to know that the changes that you made worked out well! Thanks for sharing that with us, Charlotte!
I grew up calling it
wousta-sheer sauce…still do
I make these into salmon burgers and I sometimes I have the issue of them falling apart. (I do cool them before frying and sometimes even into the freezer for 5 mins) Any tips? I did the recipe exactly. Maybe because I do bigger patties for burgers it is more likely they will fall apart?
Hi Michelle, they shouldn’t fall apart, but size could be the reason why they did. It’s hard to say without being there.
My husband used to be a commercial salmon fisherman, so he can be particular about his seafood dishes, but this was a hit! We had some leftover salmon and found your recipe when I was searching for something new to make with it. My market was out of panko, so I had to use regular (seasoned) bread crumbs, but it was still great. I love tartar sauce (my husband’s “famous” recipe is quite similar to yours), but I thought this would be good with a sour cream based dill sauce instead, so that’s how I served it. My guests all went back for seconds (and thirds!). We will make this again. Thank you!
That sounds fantastic! I’m glad this recipe was a huge hit for you both. Thanks for your great feedback, we appreciate it.
These are absolutely amazing especially with the tartar sauce recipe….. 10 stars!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Joanne!
Can you freeze these? Before baking? or after baking?
Hi Sandee, 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.
The recipe would be lovely, but the fish cakes fall apart too easily in cooking and in taking out of the pan
Hi Robine, it definitely helps to use a good non-stick skillet and be sure to grease the skillet. Also, make sure not to use too many bread crumbs. If using a finer crumb breading, make sure to use less.
This is by far the best recipe I have found for salmon cakes. I use regular homemade bread crumbs. Everyone loved them.
Aww, that’s the best! Thank you so much for sharing that with me, Sally!
I’ve made these delectable salmon cakes about 10 times since I first tried this recipe recipe. Excellent every time!
That’s perfect! I’m happy that you’ve made this recipe a lot of times already and you always love it! Thanks for your great review and feedback.
What if all I have is frozen uncooked salmon?
Hi KP, I would defrost first to use fresh salmon.
Thanks for sharing this delicious recipe. It was great with the tartar sauce.
You are very welcome, Sharmin. Glad you liked it!
I added 1/4 cup of corn, zest of one lime and some cumin. I made a sauce out of Mayo, lime juice and cumin to taste. It was amazing!!! The lime freshens it up a lot! Just a great recipe!!! Thank you Natasha.
Nice, thanks for sharing that with us, Steven! Glad you loved the end result.
What is the serving size in relation to the nutrition label? 1? 2?
Hi Steve, The number of servings is at the top of the recipe card and in this case, it is per salmon cake, based on making 13 salmon cakes.
I made your salmon cakes last night. My husband said I need to have a cooking show. 🤣 I informed him that I can’t take credit; all the great recipes I’ve been making for him are from the fabulous Natasha!
Haha! I love this comment! I’m glad you’re both enjoying my recipes! Great job Tina!
These were amazing!!
I’m so glad you enjoyed it!
Yes these are just as delicious as the reviews say! I was so happy with how moist and flavorful they were. I used leftover cooked salmon, and regular breadcrumbs. I also made the tartar sauce from the site, but found it quite rich so lightened it up with a little Greek yogurt.
Thank you!
Thank you so much for sharing that with me, Kelsey! I’m so happy you enjoyed this recipe.
My husband who doesn’t like fish at all loved this salmon cakes. He requested to have them on a weekly dinner, also the tartar sauce is the best ever. I made many of your recipes and all of them are great
Wow, that is awesome! I’m happy to know that your husband loved this recipe. Thank you for sharing, Angelika.
I enjoy salmon and just wanted a variation of it one day. Chanced upon your recipe and have made these salmon cakes at least 4 times now for family! I always make extra so I have leftovers for the next day as well. They’re really delicious and more-ish despite having very wholesome ingredients. Even my dad who isn’t a salmon fan kept eating them at dinner. Thanks for this great recipe!
You’re welcome, Siyin! I’m glad you enjoyed them! These do make for the best leftovers.
I’ve been making this salmon cakes recipe for months. Its time to comment! This is one of our favorite dishes; my husband doesn’t even like salmon but he loves these salmon patties. I get wild caught salmon and serve these patties with a choice of 2 sauces – store bought Louisiana Remoulade and a simple tartar made of mayo mixed with Heinz Dill Relish and a squeeze of lemon juice. Fabulous. I also made the rice with vermicelli- really great complement to this dish. Thanks, Natasha, for such inspiring menus!!!
Hello Mara. that is a very nice comment and feedback. Thank you for your review, glad you loved the recipe!
Hi!
Can these salmon cakes before frozen after ingredients are mixed together, before frying them?
Thanks!
Hi Kathy, yes, these can be made ahead, and freeze until ready to cook.
Made these last week and they were Delicious. I used Old Bay seasoning instead of the garlic salt and Almond flour instead of the Panko. I used 3 cans of cooked Salmon from Costco. It came to 18 ounces for 3 cans.I also made your Tartar sauce recipe. This recipe is a keeper. Thank you!!
Perfect! Thank you for your great review, Jeanette. I’m so happy that you loved the recipe.
Mmmm, love the idea of using Old Bay seasoning – thanks!
Loved this recipe!
I’m so glad you enjoyed it Kelly!
Delicious! My daughter made these with our leftover grilled salmon from the night before and they were a huge hit for lunch today 🙂
I’m so happy you enjoyed that. Thank you for sharing that with us, Yvonne!
I used canned salmon and gf bread crumbs. My husband loved them. I experimented with dipping some patties in bread crumb/parsley mix before frying. He liked both. I added sriracha to the tartar sauce for some zip too.
Thank you so much for sharing that with me, Annette! I’m so glad you enjoyed it!
I haven’t made this yet, but I want to THANK YOU for putting the measurements in the text of the recipe!!!! I have always found it very annoying to keep going back and forth between the text and ingredient list, and wondered why nobody else seemed to use the Joy of Cooking style, where they list the amounts as you go through the recipe. It’s so much easier! You even did the best of both worlds, listing them at the top AND in the text! Great job!
You’re welcome! I’m so happy that was helpful!
These look really good. Can they be frozen after cooked? How would you reheat?
Hi Katie, I bet freezing that could work. I would cook the salmon to form the patties and then freeze before cooking the patties. We keep them in an airtight container separated by parchment paper. I hope that helps you.
Thank you made tonight and excellent. I am going to try freezing the rest.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I have frozen them and they are just as good when they are thawed and fried later.
Thank you so much for sharing that with me.
Just what I wanted to know.
Thanks!
My new FAVORITE!!! And that tarter sauce is like no other!!!
Thank you.
You’re welcome! I’m so happy you enjoyed it, Cathy!
This is such a tasty recipe. I made the salmon cakes and the tartar sauce and there was so much flavor!
That’s just awesome! Thank you for sharing your wonderful review!
I made these the other night for my very picky eater husband and he absolutely loved them! He said they were the best salmon patties he has ever had! The homemade tartar is amazing..no more store bought in this family!
That’s just awesome! Thank you for sharing your wonderful review!
I made this recipe and it is delicious. I always try to follow the recipe precisely before I give my opinion. It is a great way to have salmon. Your instructions are always very easy to follow. Love your posts and I watch your videos.
Nan
I’m so happy you’re enjoying our recipes! Thank you so much for the fantastic review and your encouraging words.
Lovely recipe. Didn’t have garlic salt so I used a fresh clove of garlic grated into the onion pepper mixture during the last minute of cooking. Also sprinkled some panko crumbs on the ice cream scoop for some extra nice browning.
Nice to know that, Mike. I hope you’ll love all the other recipes that you will try!
Natasha, very impressed, last minute lunch idea, I used garlic olive oil and put them in a skillet. Thank you
You’re welcome! I’m happy you enjoyed that!
OH EM GEE! I attempted to make this for the first time ever and I am beyond amazed! It’s sooo easy and delicious 😋 you can’t beat fresh salmon cakes!!
Thank you so much!!
Hi Janay, I’m happy to know that you loved the recipe! Yay, thank you so much for sharing that with us.
Neighbor gave us 2 year old frozen salmon and suggested patties out of it. Never made patties before, found your recipe and absolutely loved them. Will make them again Going to try yogurt in place of Mayo for weight watchers
That’s great to hear, Rose. Thank you for sharing that with us! Please let us know how it goes using yogurt.
The best salmon cakes I have ever made. Thank you for this amazing recipe.
You’re so welcome, Carol. Thank you for your awesome review!
Can you make/forms these ahead of time (ie. morning), store in the fridge and cook them later in the day? Trying to get ahead by doing some prep!
Hi Janice, yes, these can be made ahead, just refrigerate until ready to cook.
Excellent recipe. Next time I will try with a bit less bread crumbs, maybe 3/4 cup.
I also garnished with some tzatziki sauce on top when serving. Gave it a really nice tang.
This recipe is a winner!
Hi Mike, sounds like a great plan! Thanks for sharing that with us.
Great except for the fact that at no point did the recipe remind you to add salt. 🙁 These would have been fantastic had they been properly salted.
Hi Rae, we used garlic salt twice in the recipe which is equal parts salt and garlic powder and it should have been ample seasoning, but you can add more to taste.
Without a doubt THE BEST salmon cakes ever!!! I’ve tried many recipes, but this is the bomb!!!
I’m so happy to hear that! Thank you for sharing your great review, Vicky!
Wow! I just made the salmon cakes and they were the best I ever tasted. I eat a lot of salmon and I always cook too much on purpose. I make all kinds of dishes with the leftover salmon. Salmon patties is one of my favorites and your recipe is the best…by far. Thank you.
Hello Jason, I am very glad to read your comments and feedback. Thank you so much for sharing them with us.
I made these last night. Awesome recipe. It takes less than an hour, including clean-up.
I did NOT use parsley or make the tartar sauce. Subbed with a bit of green onion and bleu cheese dressing. I used foil to line pan, didn’t have any parchment paper.
I made six larger patties, which formed easily and stayed together well.
Awesome tasting, moist inside…crunchy outside. The red bell adds a bit of sweetness.
Hello there, thank you for sharing your experience making this recipe. I’m happy to know that you loved it!
Hi Natasha,
I do not have any fresh parsley, what can I substitute for it?
Hi Maly, several of our readers reported great results substituting with dill.
The recipe looks very good and I am about to try it . What if I want a substitute for the Mayo as it does not work for my Husband.
Hello Riana, how about plain Greek yogurt? I think that’s a good substitute.
Thanks , I’ll try that! 👍
Did your salmon patties today, best patty i have ever had. One question- Is it 157 cal per patty? Mine made 20 patties, so i am assuming a little less cal. Also used canned salmon, 13.5 ounces.
Hi Sherry, yes that is per patty. I’m glad you enjoyed these patties!
I found your recipe while looking to jazz up a food I eat often, salmon.
I’m going to try this out to see if the wife might like the fish more than she currently does.
BTW, nice site and community it seems. Bookmarked.
Thank you
Sounds good, Eric. I hope this becomes your new favorite!
Delicious! 😋 Is it possible to freeze the salmon cakes? If yes, is it when they are cooked through?
Amélie, Montréal
Hi Amelie, I bet that could work. I would cook the salmon to form the patties and then freeze before cooking the patties. We keep them in an airtight container separated by parchment paper. I hope that helps you.
I usually never comment on recipes even if they’re good but these salmon cakes were divine. Absolutely one of the most delicious recipes I have ever made. I followed the recipe exactly along with the tartar sauce. This is something a high end restaurant would serve. Beautifully done. Thank you.
That’s so great! It sounds like you have a new favorite!
This has replaced my go to recipe for salmon cakes that I was raised on. I’m from Maryland & Old Bay is naturally in our cakes but this 1 literally takes the cake. The flavor profile is amazing & I love everything about it especially the fresh salmon. #1. Can is ok but fresh is outta this world. Thank you so very much.
Fresh is always best 😉 Thank you for this wonderful feedback, Eric!
From Australia .. we always make salmon cakes with mashed potato, onion, parsley at our place but definitely willing to give this one a go.
Sounds good too, thanks for sharing that with us. I hope you love our version too, Christine!
Great taste. Easy recipe. I’ll be making these again!
I’m so glad you enjoyed it!
Was the best salmon cakes I’ve cooked. Will recommend this to anyone. Thanks
You’re welcome! I’m so happy you enjoyed it!
Hi. Just came across this recipe. Can the salmon cakes be made and kept in the fridge then cooked the next day?
Hi Jessica, Yes, these can be made ahead, just refrigerate until ready to cook.
These were a hit. After my first batch I added some chopped dill into the recipe since my husband loves it along with some Dijon mustard. Quick recipe that even my kids loved.
So nice to know that, Dee! Thank you for sharing that with us. I’m glad you liked this recipe!
Hi Natasha, do you think it’d be possible to make the patties the day before, and leave in fridge till ready to fry? Would that make the panko soggy you think?
Hi Kate, that should work just fine. The breading on the patties will crisp up on the skillet.
What temp and how long to bake and what temp and how long to air fry? Thanks!
Hi Courtney, I haven’t tried this on an air fryer but others commented and shared this “I opted for the air fryer instead of frying and they were perfect! I prefer a lumpier Salmon patty so I kept the pieces a bit larger. Definitely, will make again:)” I hope that helps!
Thank you! Trying them tonight!
I followed the recipe step by step and the Salmon cakes turned absolutely right and absolutely testy. And it was so easy to make.
I did and the dipping tartar sauce that really turned in a great addition to the cakes.
Hi Diana, so nice to know that! Thank you for sharing your wonderful feedback with us. So great to hear that you enjoyed these salmon cakes!
Great recipe. I used chile olive oil (Whole Foods) to bake the salmon, and added a dash in the mixture. Kept the salmon flakes largish. Instead of a classic tartar sauce (love your recipe for that too!), I mixed sour cream, mayo, sweet relish, minced shallots, Worstershire, salt pepper. It was all delicious.
Nice one, Denise! Thank you so much for sharing some tips with us.
We love this recipe. It’s now in our regular dinner rotation. The only thing I do differently is bake the patties for 15 minutes instead of frying them. I put a little mayo on top of the patties and broil them for a couple minutes so the tops brown. I actually compared a few fried vs baked and my husband agreed it was hard to tell the difference.
Thank you so much for sharing that with me! I’m so glad you enjoeyd this recipe, Linda!
I followed the recipe itself exactly. It’s delicious. The fresh salmon is a must for the exquisite flavor. However, I made these on a griddle with a little olive oil. It’s very efficient with little to no spatter and you can make a larger number at one time. We also used a creamy homemade sriracha mayo to dip in addition to tartar sauce. Very impressive for guests! Thank you
You’re welcome! I’m so happy you enjoyed it!
I cut the recipe in half to use up some leftover salmon. I used regular Italian bread crumbs (I had them on hand) instead of Panko and omitted the parsley (I didn’t have any). Turned out really tasty. I’d definitely make these again. These would be good as a sandwich!
I bet this would be great as a sandwich! Thank you for sharing this awesome review with me, Mike!
Fantastic recipe! Didn’t modify a thing and combined it with the homemade tartar sauce. Beautiful way to use leftover salmon (my family doesn’t eat salmon the next day)
I made larger cakes and they were also wonderful in salmon burgers with asian slaw.
I’m so happy to hear that! Thank you for sharing your great review
I made the salmon cakes for dinner tonight and they were delicious! Definitely a keeper recipe. 1 lb salmon made 4 good sized patties on multi grain rolls with avacado, tomatoes and spinach. Yum!
I’m so glad you enjoyed it!
This recipe was great!! My husband, who hates salmon, loved it, told me to put it in the rotations and is requesting it a second time already! My salmon concoction was a little runny, may have been the olive oil from the salmon filet and I didn’t use enough mayo! I added some shredded Parmesan cheese to the salmon mixture and it was delicious! I also added some seafood seasoning, red pepper flakes, paprika and chili powder to the tarter sauce and it was so delicious! I rarely review recipes I find but this was worth it!
Thanks so much!
So glad you loved this recipe, Nicole. Thank you so much for sharing that with us!
Can you freeze and reheat or freeze then fry them?
Hello Cheryl, I would cook the salmon to form the patties and then freeze before cooking the patties. We keep them in an airtight container separated by parchment paper. Hope that helps you.
When they are frozen do you fry them or bake them? What’s the difference in cook time from frozen? Thank you!
It is better to freeze them BEFORE cooking. Usually, fish that was made and cooked in advance and then frozen to be eaten at another time is not as flavorful nor as moist. (it is mostly dry and overcooked) Hope that helps you.
Love the original recipe! I am wondering if anyone has tried cooking these in an air fryer? Seems like it would work well but don’t want to ruin them by experimenting on my own.
Thank you so much, Donna. I haven’t tried this on an air fryer but others commented and shared this “I opted for the air fryer instead of frying and they were perfect! I prefer a lumpier Salmon patty so I kept the pieces a bit larger. Definitely, will make again:)” I hope that helps!
I don’t often leave comments on recipes but WOW these are amazing (and super easy). I had leftover salmon that was already seasoned, so I skipped on the suggested seasonings. Even my picky husband who doesn’t love fish devoured these. The tartar sauce is a must. Thanks for the great recipe!!
That’s so great! It sounds like you have a new favorite, Liz!
OMG. These cakes are delicious! Our household has 90 lbs of salmon from a fishing charter in Alaska that we were just on recently, and this recipe is a wonderful way to use what we have on hand. So tasty and flavorful and the sauce is just as yummy!
WOW! That’s amazing! I’m so glad you tried this recipe!
I’ve made these cakes two or three times now, and I absolutely love them. Thanks so much! I’ve taken to adding a little dill and Old Bay Seasoning, and serve with an aioli made from mayo, crushed garlic, dill, Old Bay and lemon juice.
That sounds delicious! Thank you for sharing that with me!
Hi Natasha
I made this for my family and they love this recipe!!!!! I will make for now on
Yay so awesome! Thank you for your great feedback, we appreciate it!
Hi Natasha, I always enjoy your videos and recipes, I have made this recipe many times. I love the ease of the tartar sauce.
I substituted ground pork skins in place of the bread crumbs, it still comes out great and tastes awesome.
Thank you so much for sharing that with me Pam! I’m so happy you enjoeyd that!
Looks great. The video is helpful. One note – please learn how to pronounce Worchestshire ;))
Worcestershire…. as I need to learn how to spell it!!
I definitely had to think about that one!
This is how I say it…..”what’s this here sauce.” Works every time – LOL
I’m so glad you enjoyed the video, I’ll work on my pronunciation.
Made them a big larger and my family loved them. I opted for the air fryer instead of frying and they were perfect! I prefer a lumpier Salmon patty so I kept the pieces a bit larger. Definitely, will make again:)
I’m so happy your family enjoyed this recipe, Cathy! That’s so great!
Awesome recipe! Even my 7 ur old daughters loved it!
That’s so great Joe! Thank you for that wonderful review!
If I’m using canned salmon do I put it in the oven for 10 mins or skip this step?
Hi Lisa, are you referring to step one to cook the salmon? Since you are using cooked canned salmon you can skip that step. Just be sure your salmon is well-drained.
Best foolproof recipe for fish cakes I have tried yet!!! They turned out exactly as shown!
So fantastic! Love it, thanks for sharing that with us!
Delicious!! I got everything ready, cooked the salmon and realized I didn’t have a red pepper!! I used 1 zucchini instead, it turned out awesome! Will make again!
I’m so glad it worked out Liz! Thank you for sharing that great review!