Salmon Cakes Recipe

These salmon cakes are crisp on the outside with tasty bites of flaked salmon. They always disappear fast! SUPER EASY and truly delicious salmon cakes! | natashaskitchen.com

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!

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These salmon cakes are crisp on the outside with tasty bites of flaked salmon. They always disappear fast! SUPER EASY and truly delicious salmon cakes! | natashaskitchen.com

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

These salmon cakes are crisp on the outside with tasty bites of flaked salmon. They always disappear fast! SUPER EASY and truly delicious salmon cakes! | natashaskitchen.com

*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.

These salmon cakes are crisp on the outside with tasty bites of flaked salmon. They always disappear fast! SUPER EASY and truly delicious salmon cakes! | natashaskitchen.com

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.

These salmon cakes are crisp on the outside with tasty bites of flaked salmon. They always disappear fast! SUPER EASY and truly delicious salmon cakes! | natashaskitchen.com

These salmon cakes are crisp on the outside with tasty bites of flaked salmon. They always disappear fast! SUPER EASY and truly delicious salmon cakes! | natashaskitchen.com

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.

These salmon cakes are crisp on the outside with tasty bites of flaked salmon. They always disappear fast! SUPER EASY and truly delicious salmon cakes! | natashaskitchen.com

These salmon cakes are crisp on the outside with tasty bites of flaked salmon. They always disappear fast! SUPER EASY and truly delicious salmon cakes! | natashaskitchen.com

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!

These salmon cakes are crisp on the outside with tasty bites of flaked salmon. They always disappear fast! SUPER EASY and truly delicious salmon cakes! | natashaskitchen.com

P.S. If you love this recipe and salmon in general, our famous baked salmon is a must try!

Salmon Cakes Recipe (Salmon Patties)

4.96 from 49 votes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
These salmon cakes are crisp on the outside with flavorful bites of flaked salmon and they always disappear fast! Make sure to serve with our homemade tartar sauce.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $14-$17
Servings: 13 to 14 salmon cakes

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

  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 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.
  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. It's easy to portion 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 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.

These salmon cakes are crisp on the outside with tasty bites of flaked salmon. They always disappear fast! SUPER EASY and truly delicious salmon cakes! | natashaskitchen.com

Love Salmon?! Me too!! Check out all of our Salmon Recipes Here :).

These salmon cakes are crisp on the outside with tasty bites of flaked salmon. They always disappear fast! SUPER EASY and truly delicious salmon cakes! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Tina Purewal
    May 23, 2018

    would the salmon cakes not be dry since you’ve cooked them twice? Reply

    • Natasha
      May 23, 2018

      Hi Tina, the combination of ingredients keep them moist. It’s a great way to use leftover salmon. I hope you love the recipe! 🙂 Reply

  • Amanda
    May 19, 2018

    Delicious! Used canned salmon instead and swapped the parsley for some dill. Quick, easy and toddler liked it too! Reply

    • Natasha's Kitchen
      May 19, 2018

      I’m happy to hear you and your little one enjoy the recipe Amanda! Thanks for sharing your wonderful review! Reply

  • Bobby
    May 16, 2018

    These are so good this is our go to recipe. We added a 1/2 cup of celery. We did bake them for 25 min at 350 them the last 10 min we broiled them turning after 5.Thank You Reply

    • Natasha's Kitchen
      May 16, 2018

      You’re welcome Bobby! I’m happy to hear this recipe is a favorite of yours. Thanks for sharing! Reply

  • Yana
    May 1, 2018

    Hey Natasha
    Can I bake? this cakes because my husband has high cholesterol and we changed his diet and I try not make greasy food as much. Thank you. God bless. Reply

    • Natasha's Kitchen
      May 1, 2018

      Hello Yana, I have not baked these myself but I have had readers report baking them with much success. Reply

    • Natasha
      natashaskitchen
      May 1, 2018

      Hi Yana, One of my readers reported good results baking but did not share the details on bake time and temperature. If you test it out that way, let me know how you like them baked. Reply

    • Bob
      May 16, 2018

      I did bake them and the last 5 min. I
      broiled them. Just watch them closely. Reply

      • Yana
        May 16, 2018

        Thank you so much Reply

  • A
    April 2, 2018

    Amazing!!! Reply

    • Natasha's Kitchen
      April 2, 2018

      Thanks! I’m glad we agree! 🙂 Reply

  • Camille You g
    March 24, 2018

    Can you make ahead and then freeze? Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Camile, yes you can freeze it. The best way to freeze any fish cake is to wrap it in saran wrap uncooked and freeze. It is better to freeze them BEFORE cooking. Usually fish that was made and cooked in advanced and then frozen to eaten at another time is not as flavorful nor as moist. (it is mostly dry and over cooked) Hope that helps you 🙂 Reply

  • Marina L.
    March 13, 2018

    Hi,

    Thanks for posting this. I can’t have crab but I was thinking fish cake and bam you have a recipe. Yeah! Reply

    • Natasha's Kitchen
      March 14, 2018

      My pleasure Marina! I hope you enjoy the recipe, please let me know what you think! Reply

  • Susan
    March 8, 2018

    Can these be made ahead before cooking? Reply

    • Natasha
      natashaskitchen
      March 8, 2018

      Hi Susan 😀. Yes, these can be made ahead, just refrigerate until ready to cook. Reply

  • Nikki p
    March 6, 2018

    This is a great recipe and your absolutely right about the tarter sauce it’s not the same if it’s not homade anymore ! I’ve been changing the recipe at home and made an Asian style with a spicy broccoli slaw to eat on top !
    Do you have any of the nutrition facts off hand for this recipe , I’m doing weight watchers and trying to calculate points! Thanks for your wonderful recipes ! Reply

    • Natasha
      natashaskitchen
      March 6, 2018

      Hi Nikki, we are slowly working through the recipes (it takes awhile since it’s one at a time), but we are working on putting nutrition cards on each one. I should have this one up in a week or two (I hope!) 🙂 Thank you for being patient. 🙂 Reply

  • vivian
    January 31, 2018

    Made this for my family, but my son doesn’t eat mayonnaise. I substituted mashed avocado in an equal amount and it worked very well. Thanks for a great recipe! Reply

    • Natasha's Kitchen
      January 31, 2018

      You’re welcome Vivian! I’m glad to hear the recipe was a success. Thanks for sharing your great review with other readers! Reply

  • Erica
    January 28, 2018

    Top notch, Reply

    • Natasha's Kitchen
      January 29, 2018

      I’m glad you love it Erica! Reply

  • Diana
    January 7, 2018

    Will this work with canned salmon? Reply

    • Natasha
      natashaskitchen
      January 8, 2018

      Hi Diana, you can use well-drained packaged or canned salmon if that’s what you have on hand. Reply

  • rsol
    December 27, 2017

    Made this to the recipe – except I used almond meal instead of bread crumbs. It was a huge hit, as was the tartar sauce. Reply

    • Natasha's Kitchen
      December 27, 2017

      I’m glad to hear the recipe was a success! Thanks for sharing your great review with other readers! Reply

  • Dorene
    December 8, 2017

    Fabulous! These were fantastic! The only thing that I did different was I used garlic powder instead of garlic salt to cut down on sodium. My family really enjoyed these! I might broil them the next time I make them. Have you ever tried them broiled? Great recipe! Reply

    • Natasha
      natashaskitchen
      December 8, 2017

      Hi Dorene, I’m so glad you enjoyed the recipe! 🙂 I haven’t tried baking them but one of my readers reported the following: “I made 1/2 of the batch in the fry pan & the other 1/2 in the oven (using foil with grape seed oil). Both turned out perfect.” Reply

      • Dorene
        January 6, 2018

        Hi Natasha – I made these again and this time I broiled them on the low setting for about 12-15 minutes. I kept an eye on them throughout the cooking time. I raised the temp to the high broil setting for the last minute or so to give a crispy top. They were still fantastic! I will definitely make again but I will broil. Thanks again for the recipe! Reply

        • Natasha's Kitchen
          January 6, 2018

          My pleasure Dorene! I’m glad to hear the recipe was a success. Thanks for sharing! Reply

  • Amanda
    December 3, 2017

    This was so delicious! Made the tartar sauce to go with it, and the whole family loved it. Thanks for a great recipe Reply

    • Natasha's Kitchen
      December 4, 2017

      You’re welcome Amanda! I’m happy to hear the recipe is a HIT! Thanks for sharing your great review! Reply

  • October 20, 2017

    I clicked on the link you provided for the tartar sauce but it is not longer there? Can anyone help? Reply

  • Stacey
    October 17, 2017

    I substituted mayo with Dijon mustard….Absolutely delicious!
    Great easy recipe. Reply

    • Natasha's Kitchen
      October 17, 2017

      I’m glad to hear that Stacey! Thanks for sharing your great review with other readers! Reply

    • October 20, 2017

      OH what a great IDEA!!!! Reply

  • Diane
    October 13, 2017

    I made the salmon cakes and
    tator sauce 👍
    I will definitely make them again. And serve them as a appetizer. Delicious.
    I do have a question. any knowledge on how the cakes freeze. And taste reheated Reply

    • Natasha
      natashaskitchen
      October 14, 2017

      Hi Diane, we usually eat them within a day or 2 of being made. They would last 3-5 days in the refrigerator but I also think they would be safe to freeze after they are cooked. Reply

  • Ariel
    October 13, 2017

    I’m making these tonight. Can the Mayo be substituted with something else or even omitted altogether? Please let me know a substitute that would work
    Thanks in advance Reply

    • Natasha
      natashaskitchen
      October 13, 2017

      Hi Ariel, mayo adds some moisture and helps keep these together. One of my readers reported omitting it and using a little olive oil instead, but I haven’t tested any substitutes. Maybe someone else has tried and can offer some insight? Thanks in advance! 🙂 Reply

    • October 20, 2017

      Greek yogurt can be used for moisture as well I would imagine. Also instead of bread crumbs I am going to use crushed almonds. Reply

      • rsol
        December 26, 2017

        JL How did they turn out? I’m serving to some gluten-free folks and have almond meal I could use. Reply

  • L
    October 9, 2017

    These were easy and D-E-L-I-C-I-O-U-S! My two year old has a mature palette and my husband is the “chef” in the family. I scored points with both. Reply

    • Natasha's Kitchen
      October 9, 2017

      Awesome! I’m glad to hear that! Thanks for sharing your fantastic review! 🙂 Reply

  • Grace Wideman
    September 21, 2017

    Can these be frozen after they are cooked? Reply

    • Natasha
      natashaskitchen
      September 22, 2017

      Hi Grace! That should work fine 🙂  Reply

    • Liberetta T Bruno
      November 16, 2017

      Grace, the best way to freeze any fish cake is to wrap it in saran wrap uncooked and freeze. It is better to freeze them BEFORE cooking. Usually fish that was made and cooked in advanced and then frozen to eaten at another time is not as flavorful nor as moist. (it is mostly dry and over cooked) Hope that helps you 🙂 Reply

  • Mary Gibbs
    September 20, 2017

    Where is the recipe for the tartar sauce? Reply

  • Evgeniya
    September 12, 2017

    I would give it 10 stars! These are so delicious and easy to make! I’ve made them 3 times in a past month. I didn’t have any real salmon so I used canned one (Cosco brand, Kirkland, I think). Delicious!!!! My husband and toddler loved them too! Reply

    • Natasha's Kitchen
      September 12, 2017

      I’m so glad to hear the entire family enjoys this recipe! Thanks for sharing your excellent review Evgeniya! Reply

  • LaShawn
    September 6, 2017

    Hello Natasha,

    I stumbled across your recipe while at work on 9/5/17. I went to the store right after work to pick up my missing ingredients the Panko & Salmon. I made a little more than your recipe calls for, however, it was a BIG hit with my husband and the next day my co-workers as well. They loved it so much that they all now have the recipe.

    Thank you for a great remake on an old classic. Reply

    • Natasha's Kitchen
      September 6, 2017

      Hello LaShawn!
      It’s my pleasure!I’m happy to hear how much everyone enjoys this recipe!
      Thank you for sharing your excellent review! Reply

  • Debby
    September 1, 2017

    Just made these and they are amazing.Did not even need any tartar sauce. Reply

    • Natasha's Kitchen
      September 1, 2017

      That’s great Debby! I’m glad you love the recipe! Reply

  • Marti
    August 30, 2017

    made this recipe tonight and OMG…soooo good! I will definitely keep this recipe on hand…mmmm Reply

    • Natasha's Kitchen
      August 30, 2017

      I’m so glad to hear how much you love the recipe! Thanks for sharing your fantastic review Marti! Reply

  • Lisa
    August 25, 2017

    Absolutely delicious, and a great way to use up leftover salmon. I’m not always a huge fan of tartar sauce, so I opted to make a Greek Yogurt/cucumber Tzatziki dipping sauce instead. It was terrific! Thanks for the great recipe! Reply

    • Natasha's Kitchen
      August 25, 2017

      You’re welcome Lisa! I’m glad you love the recipe! Thanks for sharing your wonderful review! Reply

  • Cheryl Aikens
    August 21, 2017

    I made this recipe minus the chopped red bell peppers — it came out fabulously delicious ! ! Also made the tartar sauce which was off da chain good!! Had them with some white rice — mmm mmm good!!Thanks for sharing both recipes. I will definitely be making these again. Reply

    • Natasha's Kitchen
      August 22, 2017

      My pleasure! I’m happy to hear how much you love the recipes Cheryl! Thanks for sharing your awesome review! Reply

  • Brenda
    August 19, 2017

    I made these tonight, followed the recipe didn’t change a thing. They turned out great! We will be making these again.
    I also made the home made tarter sauce mmmmm good!!! Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Brenda, thank you for the nice review, I’m so glad to hear that it turned out great 😬 Reply

  • Cheri House
    August 19, 2017

    Trying these tomorrow for dinner. Didn’t see receipt for tarter sauce? Reply

    • Natasha
      natashaskitchen
      August 19, 2017

      Hi Cheri, absolutely! Click here for the recipe (I have links scattered in a few spots throughout the post if you are looking for it in the future). I hope you love it! 🙂 Reply

  • August 11, 2017

    I made this tonight, 11 Aug 2017, absolutely delicious. Two thumbs up from my wife as well. Followed the recipe exactly, perfect, 4 for 4 😉 Reply

    • Natasha's Kitchen
      August 11, 2017

      I’m glad to hear you love the recipe Lee! Thanks for sharing your fantastic review! Reply

  • Sandy
    August 9, 2017

    I made these this evening using salmon fillets my hubby smoked a couple of days ago! Holy deliciousness!!!! He want me to add jalapeños next time. Personally, I wouldn’t change a thing! Thanks if the recipe! Reply

    • Natasha's Kitchen
      August 10, 2017

      You’re welcome Sandy! I’m glad you love the recipe so much! Thanks for sharing your excellent review! Reply

  • Rita
    July 22, 2017

    Made these last night and we finished the whole batch and so I just had to made another batch today! They are delicious and go great with the tartar sauce (which I want to try with homemade mayo next time). Reply

    • Natasha's Kitchen
      July 22, 2017

      That’s great! I’m happy to hear everyone enjoys the recipe so much! Thanks for sharing your great review Rita 🙂 Reply

  • Jillian
    July 18, 2017

    Can you tell me what the calories are for a 1 spoonful? Reply

    • Natasha
      natashaskitchen
      July 18, 2017

      Hi Jilian, Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you! Reply

  • Judee Woods
    July 14, 2017

    Hi Natasha,
    Loved your receipe for Red salmon cakes. I have red salmon in the can and only making for one. Are these good for left overs? Reply

    • Natasha
      natashaskitchen
      July 14, 2017

      Thank you for the compliment Judee 😬. These cakes are great as the leftovers and can be even eaten cold. Reply

  • Brenda Blair
    July 10, 2017

    I love salmon patties. Have you ever tried a cold , leftover salmon patty on a sandwich. Use mayo or tartar sauce as the spread. Add some salt and lots of pepper and enjoy. Reply

    • Natasha's Kitchen
      July 10, 2017

      What a great suggestion! Thanks for sharing your tips with other readers Brenda! Reply

  • Elena
    July 3, 2017

    are these the same as the salmon cakes? Reply

    • Natasha
      natashaskitchen
      July 4, 2017

      Hi Elena, yes :). We have been going through the archives on our site and for the most popular recipes, we are creating video recipes so more people can discover the recipes and realize they are attainable 🙂 Reply

  • Hannah
    July 3, 2017

    Can you freeze these after they’re cooked? Or if not, how long do they last? Reply

    • Natasha
      natashaskitchen
      July 3, 2017

      Hi Hannah, we usually eat them within a day or 2 of being made. They would last 3-5 days in the refrigerator but I also think they would be safe to freeze after they are cooked. Reply

  • Jan
    July 3, 2017

    I made this yesterday and oh my goodness. they are amazing. This is a keeper for sure! Reply

    • Natasha's Kitchen
      July 3, 2017

      Yes! I’m so glad you love the recipe! Thanks for sharing your great review Jan! Reply

  • Sarah
    July 2, 2017

    I can’t stand mayonnaise. Can I leave it out? Or can you not taste it once the salmon cakes are cooked? Reply

    • Natasha
      natashaskitchen
      July 2, 2017

      Sarah, I haven’t tasted the mayo after the salmon cakes were cooked but you can leave it out as well. Reply

  • jennifer purkey
    June 30, 2017

    I loved these oh my gosh even the kids devoured them. 10/10 will make these again. Reply

    • Natasha
      natashaskitchen
      June 30, 2017

      YAY!!! I’m so happy to hear that. That is just the best kind of review when kids love something we make! Thank you so much for sharing that with me 🙂 Reply

  • Barbara
    June 30, 2017

    Hi Natasha, sound like a great recipe, my kids would love it! What do you think about replacing 1 cup of panic with 1 cup of cooked quinoa or amaranth?
    Thanks Reply

    • Natasha
      natashaskitchen
      June 30, 2017

      Hi Barbara, I haven’t tried those substitutions so you will have to experiment. The bread crumbs do help to keep it together and absorb some of the moisture so you might have to make some adjustments. Reply

  • DeAnna Pickle
    June 28, 2017

    Will be trying your recipe tonight. The seasonings look to be perfect. I threw some together without a recipe for my lunch today, and totally forgot the mayonnaise… needless to say, I am looking forward to using your recipe for my husband tonight! Reply

    • Natasha's Kitchen
      June 28, 2017

      Please let me know what you both think DeAnna! Reply

      • Deanna Pickle
        June 29, 2017

        They were amazing! We both really enjoyed them. The seasonings you suggested were perfect, Worcestershire and garlic salt, pepper, and parsley. I used canned salmon and followed your recipe exactly. Reply

        • Natasha's Kitchen
          June 29, 2017

          Awesome! I’m happy to hear you enjoy the recipe! Thanks for sharing your excellent review! Reply

  • Rod Bauer
    June 14, 2017

    Fixed these for my very vocal picky wife, sister-in-law and 90 year old mother-in-law. Served with your tartar sauce to a very positive review. Received the “you can make this anytime” comment. Thanks, Rod Bauer Reply

    • Natasha's Kitchen
      June 14, 2017

      My pleasure Rod! What a fantastic review! Thanks for so much for sharing that, put a big smile on my face! Reply

  • laura v
    June 12, 2017

    Amazing! These are the best I’ve had to date. The entire family loved them… That alone is amazing I’m the only one who usually eats them 🙂 thank you for the recipe! A MUST!!! Reply

    • Natasha's Kitchen
      June 12, 2017

      That’s fantastic Laura! I’m happy to hear your family loves the recipe as much as mine does! Thanks for sharing your excellent review 😀 Reply

  • Jeff
    June 3, 2017

    Great guideline recipe for sure! Added Old Bay and some fresh corn kernels chopped off the cob. Also sockeye salmon. It would be good with coho or Chinook too, but I think awful with chum or pink. Reply

    • Natasha's Kitchen
      June 3, 2017

      Yum! That sounds perfect! Thanks for sharing your review Jeff! Reply

  • Alyska
    May 21, 2017

    Absolutely delicious recipe. I had some trouble getting my patties to stick together in the cooking and flipping process. Any suggestions? I followed your directions to a T, but I must be missing something? Reply

    • Natasha
      natashaskitchen
      May 22, 2017

      Hi Alyska, it is best to use a non-stick skillet so they flip easier and make sure you add them when the oil is hot. If your patties had trouble holding the patty shape even before they were sauteed, it might mean your salmon was a little on the dry side and I would add water or more mayo a tablespoon at a time until the mixture had enough moisture to hold together. I hope that helps! 🙂 Reply

  • Glenna
    May 20, 2017

    Made this for supper last night, used left over salmon. It was great!! So was the tartar sauce! Reply

    • Natasha's Kitchen
      May 20, 2017

      That’s great to hear Glenna! Thanks for sharing your wonderful review! 🙂 Reply

  • Lena
    May 17, 2017

    Made these today using canned salmon:) they are absolutely delicious!!! I’ve been trying to figure out what to do with canned salmon, finally a great recipe! Thank you very much, will definitely be making these again:)) Reply

    • Natasha's Kitchen
      May 17, 2017

      You’re welcome Lena! I’m happy to hear you love the recipe! Thanks for sharing your fantastic review! Reply

  • Carol VASBINDER
    May 16, 2017

    I made these last evening and they were wonderful! Thank you! Reply

    • Natasha's Kitchen
      May 16, 2017

      You’re welcome Carol! I’m glad you enjoy the recipe! Thanks for sharing your review 🙂 Reply

  • Nat
    May 15, 2017

    Followed the recipe as stated – it was delicious and a great way to use up cooked salmon left-overs Reply

    • Natasha's Kitchen
      May 15, 2017

      Yes! I’m happy to hear that Nat! Thanks for sharing your review! Reply

  • Rosie
    May 7, 2017

    I’ve tried this recipe twice in the past month and my husband really loves it. It’s easy and we have all the recipes on hand at any given time, so this goes into our dinner rotation. Thanks! Reply

    • Natasha
      natashaskitchen
      May 7, 2017

      Rosie, thank you for sharing such a wonderful review and you are very welcome 😀 Reply

  • Cynthia
    May 5, 2017

    Natasha,

    I had a taste for salmon patties. I searched for a recipe that was simple, yet had the ingredients I like. Yours was it! I love it! I love that everything is precooked, except the eggs. But that’s easy. My twist to your recipe: I sauteed shrimp, cut them up into small pieces, and added them to the mixture. I also used Lemon Pepper seasoning. YUMMY!!! I’m so glad I chose your recipe! Thanks for sharing!
    Cynthia Reply

    • Natasha
      natashaskitchen
      May 5, 2017

      Cynthia, thank you for sharing that with me and you are very welcome 😀. Reply

  • Gary Rawlinson
    May 2, 2017

    Shame on me, I used canned Salmon. Still, it was a good recipe, and I don’t care for Salmon patties so much, but it was good and those who ate it liked it. Reply

    • Natasha
      natashaskitchen
      May 2, 2017

      Not judging at all! I’ve done that before in a pinch for a quick meal and I have had a few others report great results with canned salmon also. I’m so glad you all liked it 🙂 Reply

  • Cheryl
    April 6, 2017

    I’ve made this a couple of times with fresh ground salmon, and it never occurred to me to cook the salmon first. The patties cook through just fine! Reply

    • Natasha's Kitchen
      April 7, 2017

      I’m glad to hear that Cheryl! Thanks for sharing 😉 Reply

    • Kristina
      January 17, 2018

      I don’t cook the salmon either. It’s a lot more moist that way! Sometimes I add cooked sweet potatoe as a binder instead of bread crumbs to make it whole 30. Thank you Natasha for this recipe! It’s so fun to put little spins on it too like adding herbs or substituting the veggies. Reply

  • Jill C
    March 24, 2017

    Glad I found this this recipe for my Friday Lenten dinner. It was fabulous & I’ll be making again! Thanks!! Reply

    • Natasha's Kitchen
      March 25, 2017

      I’m happy you enjoyed it Jill! Thanks for sharing 🙂 Reply

  • Diane
    March 1, 2017

    Wonderful recipe!! It tasted great.
    I made 1/2 of the batch in the fry pan & the other 1/2 in the oven (using foil with grape seed oil). Both turned out perfect. Reply

    • Natasha
      natashaskitchen
      March 2, 2017

      Thank you so much for sharing that baking tip!! That’s awesome! 🙂 Reply

  • Sarah
    February 20, 2017

    Loved this recipe! Reply

    • Natasha's Kitchen
      February 21, 2017

      I’m happy to hear that Sarah! Thanks for sharing 🙂 Reply

  • Trntogl
    January 30, 2017

    How many cans would you recommend? I have TJ’s 7.5 oz Sockeye Salmon cans. Reply

    • Trntogl
      January 30, 2017

      Never mind just saw the answer in Notes but I don’t want to use mayo so will figure out another substitute. Reply

      • Irina
        February 17, 2017

        What mayo substitute you came up with? Reply

    • Natasha
      natashaskitchen
      January 30, 2017

      2 of those cans should be enough, well-drained of course 🙂 Reply

  • Valentina
    January 28, 2017

    So good! Thank you for a great recipe again! I only had a half of a cup of breadcrumbs left so I just crushed some garlic croutons to make one cup. Reply

    • Natasha's Kitchen
      January 28, 2017

      You’re welcome Valentina! Thank you for sharing 🙂 Reply

  • January 22, 2017

    Would these work with the salmon they sell at Costco in those blue trays? Im not familiar cooking with seafood just yet, kind of getting my hands on it cuz my husband is the one going fishing, cleaning and frying or smoking fish usually, I just eat lol but this recipe looks insanely delicious. And I just love fish, especially salmon😊 Reply

    • Natasha
      natashaskitchen
      January 23, 2017

      Hi Olga, I’m not sure which salmon you’re referring to. Maybe our Costco doesn’t have it? Just about any cooked salmon (not smoked salmon) will work for this recipe. You can used cooked salmon leftovers, or even well drained canned salmon. Reply

  • Zina P
    January 19, 2017

    These turned out fabulous even though I had to substitute with what I had on hand….three cans of Kirkland Salmon and a yellow bell pepper. Your recipes continue to be the best and never disappoint. Thank you dear Natasha. Reply

    • Natasha's Kitchen
      January 19, 2017

      You’re so welcome Zina! Thank you for sharing such an awesome review! 🙂 Reply

  • Tanya
    January 19, 2017

    Hello Natasha! I have tried this recipe with fresh salmon and my family loved it! I have some canned salmon in my pantry and was wondering if you think that would taste good? Reply

    • Natasha
      natashaskitchen
      January 19, 2017

      Hi Tanya, yes, absolutely! Just use well drained canned salmon. My reader Elaine reported the following when she tried canned salmon: “So good! We had to stop ourselves from eating the entire recipe! There’s only two of us. We have enough for another meal! This was a home run!” Reply

  • Maria
    January 19, 2017

    Awww…our new family favorite! The kids and adults just loved it. Thank you very much for sharing, Natasha! Reply

    • Natasha's Kitchen
      January 19, 2017

      You’re welcome Maria! I am so glad to hear your family enjoys the recipe as much as mine does! 🙂 Reply

  • Inna
    January 18, 2017

    I had frozen salmon fillets sitting in my freezer for a while and didn’t know what to do with them as my children didn’t like baked/fried salmon. Then I came across this recipe and decided to give it a try. I started with 5 fillets and had only 3 left because after it was out of the oven, my kiddos (ages 3 and 2) devoured two pieces. But I managed to save 3 and made the patties, Along with the tartar sauce. These are so delicious!! Unfortunately for me and my husband, we didn’t have much left 🙁 my kiddos absolutely loved the salmon patties and tartar sauce!! Never going back to store bought sauce!! Thank you so much for this recipe!!!!!! Reply

    • Natasha
      natashaskitchen
      January 18, 2017

      🙂 I’m just imagining the sweet scene of your family enjoying these salmon cakes and I’m so happy to hear you also loved the tartar sauce! 🙂 It pairs really well with any kind of fish sticks or seafood cakes/patties, you name it! Thank you so much for sharing your amazing review! Reply

  • Elaine M
    January 17, 2017

    Made these today. I used salmon and roasted red peppers. So good!We had to stop ourselves from eating the entire recipe! There’s only two of us. We have enough for another meal! This was a home run! Thanks, Natasha. Reply

    • Elaine M
      January 17, 2017

      Meant to say canned salmon. Reply

      • Natasha
        natashaskitchen
        January 17, 2017

        Thank you so much sharing!! Reply

    • Natasha's Kitchen
      January 17, 2017

      Your review brought a smile to my face! Thank you for much Elaine 🙂 Reply

  • Linzie Schlotfeldt
    January 16, 2017

    I do not like fish, but my husband does and I hardly ever make him fish ;( but I used this recipe with some canned skinless boneless sardines (Crown Prince Natural brand) I had on hand. My husband loved it (and told me I should make it again with the salmon like the recipe because he loves salmon), and I was able to eat it without gagging (which is the highest compliment I can give a fish recipe). All that to say, fabulous recipe. Thank you for sharing! Reply

    • Natasha's Kitchen
      January 16, 2017

      I am so glad you two enjoy the recipe! Let me know what you think when you try it with salmon! 🙂 Reply

  • January 16, 2017

    I love salmon and eating it in any way I can find it! I would totally love this for dinner tonight! Reply

    • Natasha's Kitchen
      January 16, 2017

      They are amazing! Let me know what you think! Reply

  • sujan adhikari
    January 15, 2017

    wow delicious salon patties. i like all kinds of patties. thank you chef miss natasha. Reply

    • Natasha
      natashaskitchen
      January 15, 2017

      You are very welcome 😁. Reply

  • Louanne
    January 14, 2017

    Natasha, I love visiting your site…you’re so friendly and gracious! I’m trying to incorporate more salmon into our meals, and your teriyaki salmon is a favorite. Cannot wait to make the salmon cakes! Reply

    • Natasha
      natashaskitchen
      January 14, 2017

      I’m so glad you are enjoying my recipes!! Thank you for sharing that with me 🙂 Reply

  • Kristina
    January 14, 2017

    Hi Natasha, this is kristina and I have a question. Do you have a recipe for the tar tar sauce.? Reply

    • Natasha
      natashaskitchen
      January 14, 2017

      Hi Kristina, Yes, I linked to it a couple of times in the post above. Click here for tartar sauce recipe. I hope you love it! 🙂 Reply

      • Kristina
        January 14, 2017

        Hi Natasha this is kristina again thank you for the recipe for tar tar sauce it is very good!!!!!!:) Reply

        • Natasha
          natashaskitchen
          January 14, 2017

          Awesome!! I’m so glad you liked it 🙂 Reply

  • Vicki
    January 14, 2017

    They look soooo good thanks for this awesome recipe. Im going to try making them for sure. Reply

    • Natasha's Kitchen
      January 14, 2017

      They are delicious Vicki! Let me know what you think! Reply

  • January 13, 2017

    These look adorable and delish Reply

    • Natasha
      natashaskitchen
      January 13, 2017

      Thank you so much Sara 🙂 Reply

    • Kristina
      January 14, 2017

      I agree with you it looks so good Reply

  • Julie
    January 13, 2017

    Will this recipe work with a different type of fish? Reply

    • Natasha
      natashaskitchen
      January 13, 2017

      I haven’t experimented but I do think it would work well with a different kind of fish, or even real crab meat 🙂 Reply

  • Lidiya
    January 13, 2017

    Yum! Looks delicious! Definitely going to try. I’ve been trying to find a good crab cake recipe. Do you have one? Reply

    • Natasha
      natashaskitchen
      January 13, 2017

      Hi Lidiya, I haven’t posted a crab cake recipe yet, but it’s on my list!! 🙂 Reply

  • January 13, 2017

    Oh boy!!! These Salmon Cakes look so good! I am a huge fish lover 😛 Pinning it for later. Reply

    • Natasha's Kitchen
      January 13, 2017

      They are delicious! Let me know how you like them! Reply

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