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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

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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!

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.

Two photos of red peppers and onions being sautéed

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)

4.94 from 113 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.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Tracy
    May 31, 2020

    Husband loved the salmon patty and tarter sauce recipe. A perfect combination of flavors. Served with broiled Brussel sprouts and strawberry rhubarb pie. I would make this again when copper river salmon is here again.

    Reply

    • Natasha's Kitchen
      May 31, 2020

      Hello Tracy, thank you for your excellent feedback. I hope you and your family will enjoy every recipe that you will try!

      Reply

  • Jeannie Gross
    May 17, 2020

    This was my first try at salmon patties and it was a big success! We had pre-cooked plain salmon patties that were about a quarter pound each that came in a bag so It was a fine opportunity to use up these drab little patties. Also used dried parsley instead of fresh and coconut oil. The patties were gobbled up and quite filling on their own. Thank you, Natasha, for making my first try a success 🙂

    Reply

    • Natasha's Kitchen
      May 17, 2020

      You’re welcome! Great to hear that your first try is a success, I hope you love every recipe that you try.

      Reply

  • Tina
    May 9, 2020

    Fantastic Recipe, I just wanted to share the following. We had leftover Haddock and scallops last night so I chopped them up and added it to the salmon as well along with some fresh dill omitting the onions replacing with green onion and they tasted amazing

    Reply

    • Natashas Kitchen
      May 9, 2020

      Hi Tina, I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Fran
    May 7, 2020

    Excellent recipe, and all I had to use was a can of salmon. Looking forward to trying it with fresh.

    Reply

    • Natasha's Kitchen
      May 7, 2020

      Sounds great! It will surely be better next time using fresh salmon.

      Reply

  • Gina
    May 6, 2020

    Looking forward to making these tonight, but wondering if I can cook them in the oven instead of the skillet? Maybe at 400 or 425 and then turn them half way through cooking. Have you ever tried it? Thoughts?

    Reply

    • Natashas Kitchen
      May 7, 2020

      Hi Gina, I haven’t tested that but I imagine it may work. If you experiment, please let me know how you liked that recipe.

      Reply

  • Joyce Domino
    May 3, 2020

    Made the salmon cakes with leftover salmon. Also made the tarter sauce. Both were delicious! Family loved it. Will make again.

    Reply

    • Natasha's Kitchen
      May 3, 2020

      That’s nice to know. Thank you for sharing and for giving great feedback!

      Reply

  • Eleonore Harvey
    April 29, 2020

    This was so yummy!! Both the Salmon cakes and the Tarter sauce.

    Reply

    • Natashas Kitchen
      April 29, 2020

      I’m so glad you enjoyed it!

      Reply

  • Ugh
    April 28, 2020

    The recipe was simple and good.

    Reply

  • Rebecca
    April 27, 2020

    Made these for the first time and they were absolutely delicious. Followed your recipe to a T. Will definitely be making these again. Thank you for this lovely recipe

    Reply

    • Natashas Kitchen
      April 27, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Patricia
    April 23, 2020

    This being shelter-in-place times, couldn’t run to the grocery store so forced to improvise with what I had on hand – cilantro not parsley, carrot not red pepper – still turned out great! I think it needs a little spicy kick – sriracha mayo, or a little cayenne or some fine chopped jalapeno. Otherwise excellent!

    Reply

    • Natasha's Kitchen
      April 23, 2020

      Hello Patricia, that’s really good to know that your substitutes still worked great! We have to improvise nowadays, thanks for sharing, this is really useful information!

      Reply

  • Lisa
    April 22, 2020

    I follow you on Facebook. Your recipes are easy to follow and turn out great! The salmon cake recipe is my favorite. Thank you!

    Reply

    • Natashas Kitchen
      April 22, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • Barb
    April 21, 2020

    I think you are a fantastic cook or should I say Chef. I have tried many of your recipes and all are terrific. I am hoping to run into you when I spend 2 months in Boise this summer. I have some 100 year old cookie recipes that call for a heaping quart of flour and a scant cup of lard. I think you would be just the person to perfect these. I can still taste them from 60 years ago but could never get them perfect.

    Reply

    • Natashas Kitchen
      April 21, 2020

      Aww that’s the best!! That would be so neat! thank you for sharing that with me Barb! I hope you enjoy our city!

      Reply

  • Sakuna Rosas
    April 10, 2020

    Natasha, another great recipe! I have this simple fish cake recipe. I didn’t have salmon but substitute with Cod and substitute GF with cornflakes crumbs or GF bread crumbs. It turned out great! Lots of flavor and delicious. Since, we’re a GF family I had to make adjustments because we really enjoy your recipes. Thank you for your works! God bless you!

    Reply

    • Natashas Kitchen
      April 10, 2020

      Isn’t the flavor amazing, Sakuna! I’m so glad you enjoyed this recipe! Thank you for that wonderful review!

      Reply

  • Misty Oakley
    April 9, 2020

    The salmon patties were so delicious. I did make a few tweaks to your original recipe. I used garlic and herb breadcrumbs 1/2 cup and plain pork rinds 1/2 cup to try to reduce the carbs a little. Thank you so much for posting the recipe.

    Reply

    • Natasha's Kitchen
      April 9, 2020

      So great to hear that you enjoyed this recipe, Misty. Thank you for giving an excellent feedback and for sharing some tips with us!

      Reply

  • Jeff
    April 9, 2020

    Ventured out into the wild today on a fishing expedition and tricked a Pacific NW spring chinook into being a salmon cake today. Fishy was happy to meet your recipe and so was I. Thanks!

    Reply

    • Natasha's Kitchen
      April 9, 2020

      LOL I’m glad that you were able to try this recipe, Jeff! Thanks for dropping by and leaving a good feedback here.

      Reply

  • Nick
    April 7, 2020

    Absolutely outstanding. We used leftover salmon from the evening before. These salmon cakes were a huge hit even with our pickiest eaters. The best part is they are 95% salmon, not like your typical seafood carb-cake that has a hint of fish and/or crab. Highly recommended!

    Reply

    • Natasha's Kitchen
      April 7, 2020

      Love it! Thanks for your recommendation and wonderful feedback regarding this recipe.

      Reply

  • bob
    April 2, 2020

    how much old bay

    Reply

    • Natashas Kitchen
      April 2, 2020

      Hi Bob, one of our readers wrote in with these results after using Old Bay: “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” I hope that helps.

      Reply

      • Ian
        April 6, 2020

        Great recipe, I use Gluten Free breadcrumbs and add some corn.

        Reply

        • Natashas Kitchen
          April 6, 2020

          I’m so glad you enjoyed it!

          Reply

  • Cherika
    March 29, 2020

    This recipe was great. I used canned salmon (14.75 oz) added onion, green pepper and celery and old bay as my salt source. I also added garlic and onion pepper. I used an ice cream scooper and it came out to 9 patties. Great taste and happy I found the recipe.

    Reply

    • Natasha's Kitchen
      March 29, 2020

      Great to hear that, Cherika! Thanks for sharing that with us.

      Reply

  • Jay
    March 28, 2020

    I had a small piece of fresh salmon and was looking for something different. So I tried this recipe and now this is my family’s favourite dish. Thank you.

    Reply

    • Natashas Kitchen
      March 28, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Jay! I’m so glad you found a family favorite!

      Reply

  • Viktoriya Herbert
    March 24, 2020

    Wow! These were amazing to make, especially with the homemade tartar sauce (Im never going back to store bought stuff again!). Easy to make and worked well with frozen salmon as well! Even my husband who dislikes anything seafood loved these!

    Reply

    • Natasha's Kitchen
      March 24, 2020

      So nice to hear that you and your husband loved this recipe! I always prefer homemade, it’s more effort but always worth it.

      Reply

  • Kim
    March 15, 2020

    Has anyone tried baking these?

    Reply

    • Natasha's Kitchen
      March 15, 2020

      Hi Kim, 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

  • Mary
    March 11, 2020

    Was curious if it’s ok to make up patties or just the salmon mixture in fridge for the next day? Is that ok or must it be fried right away? Trying to save some steps after a long work day. Love your videos.

    Reply

    • Natashas Kitchen
      March 11, 2020

      Hi Mary, Yes, these can be made ahead, just refrigerate until ready to cook.

      Reply

  • Debbie s
    March 9, 2020

    Natasha, I couldn’t find the tartar sauce recipe, please advise

    Reply

    • Natashas Kitchen
      March 9, 2020

      Hi Debbie, we have it linked in the recipe and can be found via the search field on our blog. I’ll like it for you here. I hope that helps.

      Reply

  • Marguerite Gager
    March 7, 2020

    Made these last night. Very easy and super delicious!!!

    Reply

    • Natashas Kitchen
      March 7, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Marguerite!

      Reply

  • Steelton Mike
    March 5, 2020

    I didn’t feel like going to the store for fresh salmon or a NY steak for dinner this evening. I had a can of pink salmon and went on line to find a recipe for salmon cakes. I read your recipe. It looked good. I made the recipe. It is excellent. I served the salmon cakes with steamed potato, broccoli, cauliflower and carrots. Everyone was happy.

    Reply

    • Natasha's Kitchen
      March 5, 2020

      Sounds like you had a great dinner! Thanks for trying out this recipe and for the good feedback.

      Reply

  • Stephanie
    February 26, 2020

    I’m allergic to red bell peppers. Any suggestions for a substitute?

    Reply

    • Natashas Kitchen
      February 26, 2020

      Hi Stephanie! Several of our readers reported great results using celery in place of pepper. I’d like to know how you like it if you test that out.

      Reply

  • Doaa Elmasry
    February 25, 2020

    Wow! These were extremely yummy and a wonderful way to use up left over salmon. The salmon had a balsamic honey glaze so the taste of the salmon cakes was altered by that (they were sweet) but otherwise, I followed the recipe to a T. Delicious!!

    Reply

    • Natashas Kitchen
      February 25, 2020

      I’m so glad you enjoyed that! Thank you for that wonderful review!

      Reply

  • Richard Ermolovich
    February 24, 2020

    Not only were the salmon cakes delicious, I won’t be buying tartar sauce in the store any longer!

    Reply

    • Natasha's Kitchen
      February 24, 2020

      Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!  

      Reply

  • Lyz Ruiz
    February 19, 2020

    Hi
    For this receipt Salmon cakes Can the 3 tablespoons of mayonnaise be substituted?
    Thank you
    Lyz

    Reply

    • Natasha
      February 20, 2020

      Hi Lyz, 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 for mayonnaise.

      Reply

      • Catherine Smalberger
        February 27, 2020

        Plain yoghurt works just as well as mayonnaise

        Reply

        • Natasha's Kitchen
          February 28, 2020

          Nice tip thanks for sharing!

          Reply

      • Sadia
        May 7, 2020

        I’m looking forward to making these for my little one! Are you able to freeze these after cooking?

        Reply

        • Natasha's Kitchen
          May 7, 2020

          Yes you may, however, 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

          Reply

  • Regina Taylor-Hines
    February 12, 2020

    Easy to make and
    and so delicious.

    Reply

    • Natashas Kitchen
      February 12, 2020

      I’m so glad you enjoyed it!

      Reply

  • Melva Herrera
    February 9, 2020

    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.

    Reply

    • Natasha's Kitchen
      February 9, 2020

      I am so happy to hear that you loved it! Thanks for the great feedback.

      Reply

  • This recipe looks phenomenal
    February 8, 2020

    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.

    Reply

    • Natashas Kitchen
      February 8, 2020

      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.

      Reply

  • Kasia
    February 1, 2020

    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!

    Reply

    • Natashas Kitchen
      February 1, 2020

      You’re welcome, Kasia! I’m so glad you enjoyed this recipe!

      Reply

  • simi
    January 18, 2020

    This recipe is yummy ! Thanks .
    Please give the recipe for TARTAR SAUCE also, thanks.

    Reply

    • Natashas Kitchen
      January 20, 2020

      Hi Simi, you can find the tartar sauce here.

      Reply

  • Kristeen Alisha Adams
    January 16, 2020

    How many calories?

    Reply

    • Natashas Kitchen
      January 16, 2020

      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

      Reply

  • Steph C
    January 4, 2020

    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!

    Reply

    • Natashas Kitchen
      January 5, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Kristin
    December 2, 2019

    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?

    Reply

    • Natashas Kitchen
      December 2, 2019

      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

      Reply

    • Kristin
      December 2, 2019

      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?

      Reply

      • Natashas Kitchen
        December 2, 2019

        That should work, Kristin!

        Reply

  • Dana Harding
    November 24, 2019

    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?

    Reply

    • Natasha
      November 24, 2019

      Hi Dana, it could be due to the modifications. I haven’t had that experience.

      Reply

    • Jane-Marie
      November 24, 2019

      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).

      Reply

  • Mona
    October 29, 2019

    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 ?

    Reply

    • Natashas Kitchen
      October 29, 2019

      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

      Reply

      • Mona
        October 29, 2019

        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 ??

        Reply

      • Mona
        October 29, 2019

        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!

        Reply

        • Natashas Kitchen
          October 29, 2019

          It sure is tough to get those picky eaters on board! I’m glad you enjoyed them Mona!

          Reply

  • Michael Dredge
    October 20, 2019

    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

    Reply

  • Susan
    October 19, 2019

    Would Greek yogurt work in place of mayo?

    Reply

    • Natashas Kitchen
      October 19, 2019

      Hi Susan, I haven’t tested that but our readers have and reported great results.

      Reply

  • Cyril Michael Dredge
    October 19, 2019

    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?

    Reply

    • Natasha
      October 19, 2019

      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 🙂

      Reply

      • Jen
        October 22, 2019

        I call it “what’s-this-here-sauce” hahaha

        Reply

        • Michael Dredge
          October 23, 2019

          Jen, that’s close enough!
          Michael

          Reply

  • Cherie
    October 16, 2019

    My go to recipe. Fantastic. I would not change a thing.

    Reply

    • Natashas Kitchen
      October 16, 2019

      That’s just awesome, Cherie!

      Reply

  • Glenda Jean
    October 6, 2019

    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.

    Reply

    • Natashas Kitchen
      October 7, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Clara from Singapore
    September 16, 2019

    Yum yum yummy! Thank you for this great recipe!

    Reply

    • Natashas Kitchen
      September 16, 2019

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Diane Hedrick
    September 2, 2019

    Haven’t tried them yet but do you think they can be baked instead of fried?

    Reply

    • Natashas Kitchen
      September 3, 2019

      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.

      Reply

    • Clara
      September 16, 2019

      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.

      Reply

  • Kelly D Cassel Heller
    August 26, 2019

    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 !

    Reply

    • Natashas Kitchen
      August 26, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Bill Romond
    August 25, 2019

    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!

    Reply

    • Natashas Kitchen
      August 26, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Bill!

      Reply

  • Karen Watkins
    August 15, 2019

    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!

    Reply

    • Natashas Kitchen
      August 15, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Karen!

      Reply

      • Loretta
        August 22, 2019

        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

        Reply

        • Natashas Kitchen
          August 23, 2019

          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.

          Reply

  • Jenn
    August 11, 2019

    These are amazing as burgers!!!! Even my little toddlers loved them!

    Reply

    • Natashas Kitchen
      August 12, 2019

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Rev. Deacon Lawrence Hendricks
    August 2, 2019

    Hello Natasha, Could I follow the recipe and bbq the salmon cakes?

    Thank you for your consideration!

    All the Best!!!

    Reply

    • Natasha
      August 2, 2019

      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.

      Reply

      • michael corrigan
        August 8, 2019

        I grill salmon all the time get the grill nice and hot 400f grill skin side down and it should stay together.

        Reply

  • Rebeccca
    August 2, 2019

    Thank you for sharing this amazing recipe; my family and I enjoyed these salmon cakes.

    Reply

    • Natashas Kitchen
      August 2, 2019

      Awww that’s the best! Thank you so much for sharing that with me.

      Reply

  • Dixie
    July 29, 2019

    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.

    Reply

    • Natashas Kitchen
      July 30, 2019

      That’s so great Dixie!! Thank you for that awesome review sand feedback!

      Reply

  • Nancy
    July 22, 2019

    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!

    Reply

    • Natashas Kitchen
      July 22, 2019

      I’m so glad you enjoyed it and repurposed that salmon! Thank you for the wonderful review!

      Reply

  • Wendy Nelson
    July 17, 2019

    This was a lot better than expected

    Reply

    • Natashas Kitchen
      July 17, 2019

      I’m so glad you enjoyed it!

      Reply

      • Christy Cheek
        November 18, 2019

        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!

        Reply

        • Natashas Kitchen
          November 18, 2019

          Thank you for that amazing review, Christy!

          Reply

  • Christopher Watts
    July 16, 2019

    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! 🌟

    Reply

    • Natashas Kitchen
      July 16, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Christopher!

      Reply

  • Carley Scoones
    July 9, 2019

    (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!!

    Reply

    • Natashas Kitchen
      July 9, 2019

      That’s just awesome!! Thank you for sharing your wonderful review!!

      Reply

  • Carley Scoones
    July 9, 2019

    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

    Reply

    • Natashas Kitchen
      July 9, 2019

      You’re welcome! I’m so happy you enjoyed it, Carley!

      Reply

  • Mary
    July 8, 2019

    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.

    Reply

    • Natashas Kitchen
      July 8, 2019

      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

      Reply

      • Mary
        July 8, 2019

        Thank you for that. What about freezing them? Is it before or after frying/baking?

        Reply

        • Natashas Kitchen
          July 8, 2019

          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

          Reply

          • Debra Marsek
            August 11, 2019

            When frozen – do you need to defrost before cooking OR cook frozen?

          • Natasha
            August 12, 2019

            Hi Debra, I would defrost first for even cooking or they might end up over-cooked out the outside.

  • Jennifer Golden
    July 7, 2019

    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.

    Reply

    • Natashas Kitchen
      July 8, 2019

      Thank you so much for sharing that awesome review with us! I’m glad to hear you enjoyed that!

      Reply

  • Marilyn Urban
    June 26, 2019

    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.

    Reply

    • Natashas Kitchen
      June 26, 2019

      Thank you so much for sharing that with us Marilyn!

      Reply

  • Kendra Nielsen
    June 25, 2019

    I made this recipe after searching for what to do with leftover baked salmon. My mom, my husband and I all loved it!

    Reply

    • Natashas Kitchen
      June 25, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Kendra!

      Reply

  • Nancy
    June 25, 2019

    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”.

    Reply

    • Natashas Kitchen
      June 25, 2019

      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!

      Reply

  • Ricardo
    June 24, 2019

    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!

    Reply

    • Natashas Kitchen
      June 24, 2019

      I’m so happy you enjoyed that recipe Ricardo. Thank you for sharing that feedback with us!

      Reply

  • Reenu
    June 22, 2019

    Can I use coconut flour instead of bread crumbs??

    Reply

    • Natashas Kitchen
      June 22, 2019

      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.

      Reply

  • Bonnie Twitchell
    June 19, 2019

    Can I sub Canned Salmon for this Recipe?

    Reply

    • Natashas Kitchen
      June 19, 2019

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

      Reply

  • May
    June 16, 2019

    These turned out awesome. We used left over copper river salmon, and gluten free breadcrumbs. Thanks for a quick, yummy dinner idea!

    Reply

    • Natashas Kitchen
      June 17, 2019

      You’re so welcome May! I’m happy you enjoyed this recipe!

      Reply

  • Cathleen
    June 12, 2019

    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.

    Reply

    • Natasha
      June 12, 2019

      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.

      Reply

  • Melanie
    June 7, 2019

    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.

    Reply

    • Natashas Kitchen
      June 7, 2019

      That’s just awesome Melanie!! Thank you for sharing that great review with us!

      Reply

  • Donna Eury
    May 30, 2019

    These salmon cakes were great. Used left over salmon and it was perfect. Thanks

    Reply

  • Angie
    May 14, 2019

    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.😊

    Reply

    • Natashas Kitchen
      May 14, 2019

      That’s just awesome!! Thank you for sharing that with me!

      Reply

  • Paula Marie Seniors
    May 12, 2019

    This is quite tasty thank you. I had everything except the bell peppers and used canned. Paula Marie

    Reply

    • Natashas Kitchen
      May 13, 2019

      I’m happy you enjoyed that, Paula! Thank you for sharing your review with me!

      Reply

  • Anna
    May 10, 2019

    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.

    Reply

    • Natashas Kitchen
      May 10, 2019

      You’re so welcome! I happy you both enjoyed this recipe, Anna!

      Reply

  • Anna-Jean Cresswell
    May 8, 2019

    I watched the video and read the reviews, and I am going to make these salmon cakes TONIGHT!

    I loved your video, Natasha! Thanks!

    Reply

    • Natashas Kitchen
      May 8, 2019

      You’re welcome! I hope you love it!

      Reply

  • Stephanie I
    May 5, 2019

    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.

    Reply

    • Natashas Kitchen
      May 6, 2019

      Wow! Thank you Stephanie! I’m so happy you enjoyed our recipe!

      Reply

  • Jami
    April 1, 2019

    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!

    Reply

    • Natashas Kitchen
      April 1, 2019

      That is the best when kids love what we moms make. That’s so great!

      Reply

    • Amy
      September 7, 2019

      Jami, How did you cook the canned salmon? Did you bake it?

      Reply

  • Nicole
    April 1, 2019

    We had leftover fish fry (haddock) and used it in this recipe instead of salmon. They were terrific!

    Reply

    • Natashas Kitchen
      April 1, 2019

      That’s so great Nicole! Thank you for that wonderful review!

      Reply

  • Kriya
    March 30, 2019

    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.

    Reply

    • Natashas Kitchen
      March 30, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

      • Francine Michelle
        July 1, 2019

        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!

        Reply

        • Natashas Kitchen
          July 1, 2019

          That sounds delicious! Thank you for sharing that with us Francine!

          Reply

  • Julie
    March 28, 2019

    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!

    Reply

    • Natashas Kitchen
      March 29, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Teresa
    March 26, 2019

    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.

    Reply

    • Natashas Kitchen
      March 27, 2019

      Hi Teresa, I’m so sorry to hear that! Was anything altered in the recipe? Ours have stayed together so well!

      Reply

  • Dan
    March 17, 2019

    Amazing! Easy to fix and extremely taste. I’m hooked…

    Reply

    • Natashas Kitchen
      March 17, 2019

      I’m so glad you enjoyed it!

      Reply

  • Stacey
    March 16, 2019

    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!

    Reply

    • Natashas Kitchen
      March 16, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Eric L
    March 7, 2019

    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

    Reply

    • Natashas Kitchen
      March 7, 2019

      You’re so welcome, Eric! I’m so happy you enjoyed that!

      Reply

  • Yvonne welling
    March 4, 2019

    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.

    Reply

    • Natashas Kitchen
      March 4, 2019

      That sounds lovely! Thank you for sharing that with me!

      Reply

  • Nancy
    February 20, 2019

    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!!

    Reply

    • Natashas Kitchen
      February 20, 2019

      That sounds like the perfect side for these cakes! Thank you for sharing that with me!

      Reply

  • Christopher Watts
    February 18, 2019

    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!

    Reply

    • Natashas Kitchen
      February 19, 2019

      I’m happy you enjoyed that, Christopher! Thank you for shharing that with us!

      Reply

      • Connie
        May 29, 2019

        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.

        Reply

        • Natashas Kitchen
          May 30, 2019

          That’s so awesome, Connie! I’m so happy you enjoyed that!

          Reply

  • Eric Anderson
    February 12, 2019

    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.

    Reply

    • Natashas Kitchen
      February 12, 2019

      Hi Eric, Thank you for the wonderful review! I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Corinne
    February 5, 2019

    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 😉

    Reply

    • Natashas Kitchen
      February 5, 2019

      Thank you so much for sharing that with me Corinne, I love that you gound a gluten-free alternative!

      Reply

  • Arlene Fisher
    February 4, 2019

    I had these tonight and they are the best – yummy!!!

    Reply

    • Natashas Kitchen
      February 5, 2019

      I’m so happy to hear that! Thank you for the great review!

      Reply

  • Elena
    February 1, 2019

    I love your site! Is there any way to substitute eggs for this recipe? My son is allergic. Thanks!

    Reply

    • Natashas Kitchen
      February 1, 2019

      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

      Reply

  • Tania
    January 24, 2019

    I don’t have panko crumbs, but instead have Italian bread crumbs. Could I just them in place of the panko?

    Reply

    • Natashas Kitchen
      January 24, 2019

      Hi Tania! Several of our readers have tried and seemed to have had great results!

      Reply

  • Leslie
    January 7, 2019

    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!

    Reply

    • Natashas Kitchen
      January 7, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Glenda Dennis
    January 6, 2019

    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!

    Reply

    • Natashas Kitchen
      January 6, 2019

      That’s a great idea! Thank you for sharing that great review with me!

      Reply

  • Mary
    January 5, 2019

    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!

    Reply

    • Natashas Kitchen
      January 5, 2019

      That sounds lovely! Thank you for sharing that with me!

      Reply

  • Adrienne
    December 20, 2018

    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.

    Reply

    • Natashas Kitchen
      December 20, 2018

      That’s so great!! Thank you for sharing your wonderful review with us!!

      Reply

  • Yvette
    December 2, 2018

    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!

    Reply

    • Natashas Kitchen
      December 2, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

  • Nancy
    December 1, 2018

    To pronounce Worestershire Sauce .. “Woster-shear” Sauce, this is an easier way to pronounce it 😊 Your Salmon cakes look delicous

    Reply

    • Natashas Kitchen
      December 1, 2018

      That one is always tough to pronounce. Thank you for the great review!

      Reply

  • Merle
    November 9, 2018

    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?

    Reply

    • Natashas Kitchen
      November 10, 2018

      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!

      Reply

  • Jeff Gordon
    November 1, 2018

    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

    Reply

    • Natashas Kitchen
      November 1, 2018

      Wow! Thank you so much for taking time to leave this thoughtful review, Jeff! We appreciate the feedback! Thank you!

      Reply

  • Jane-Marie
    October 24, 2018

    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.

    Reply

    • Natashas Kitchen
      October 24, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • cerwina arrieta
    October 18, 2018

    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!!

    Reply

    • Natashas Kitchen
      October 18, 2018

      That’s so great! It sounds like you have a new family favorite!

      Reply

  • Rebecca
    October 6, 2018

    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

    Reply

    • Natashas Kitchen
      October 6, 2018

      You’re so welcome, Rebecca!! I’m so happy you liked this!!

      Reply

  • Lucy @ Salmon Recipes
    August 29, 2018

    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!

    Reply

    • Natashas Kitchen
      August 30, 2018

      Thank you for your feedback and sharing your version with us, Lucy!

      Reply

  • Naomi
    August 22, 2018

    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!

    Reply

    • Natashas Kitchen
      August 22, 2018

      Thank you so much for your thoughtful feedback Naomi! That was so nice of you to bring some to your friend!

      Reply

  • Patricia Thomas
    August 17, 2018

    Great recipe. And fun to make. Thx

    Reply

    • Natashas Kitchen
      August 17, 2018

      Thank you for sharing that with me Patricia! I love that you had fun with this!

      Reply

  • Melissa
    August 9, 2018

    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!!

    Reply

    • Natashas Kitchen
      August 9, 2018

      Hi Melissa! I’m so happy you found a new favorite!

      Reply

  • Chris
    July 15, 2018

    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!)

    Reply

    • Natashas Kitchen
      July 16, 2018

      Thank you for the great review and sharing that with us, Chris!

      Reply

  • Geri
    July 8, 2018

    Absolutely delicious, family not big on Salmon but loved these, crisp bottoms. Thank you

    Reply

    • Natashas Kitchen
      July 8, 2018

      That’s so great! I’m so glad you enjoyed it!

      Reply

    • Marianna
      July 29, 2018

      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 :/

      Reply

      • Natasha
        July 30, 2018

        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 🙂

        Reply

      • DiB
        February 7, 2019

        Not strong at all. may depend on the product you use , I use fresh baked salmon. Delish!

        Reply

  • 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

    • Sean
      June 12, 2018

      Yes, there’s no reason to cook the fish first you’re destroying it.

      Reply

      • Anna
        May 10, 2019

        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.

        Reply

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