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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)

4.96 from 209 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
Keyword: salmon cakes
Cuisine: American
Course: Appetizer
Calories: 157
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.

Nutrition Facts
Salmon Cakes Recipe (Salmon Patties)
Amount Per Serving
Calories 157 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 53mg18%
Sodium 175mg8%
Potassium 221mg6%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 9g18%
Vitamin A 373IU7%
Vitamin C 8mg10%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

  • Jan Rhoades
    October 9, 2021

    I made the salmon patties tonight for dinner here in Brisbane, Queensland Australia. My husband really enjoyed them.
    I cooked the fresh salmon in the same skillet as the onion and capsicum, mixed everything in a large bowl and cooked them, again in the same skillet. I served them with a tossed salad and lemon wedges. Delicious. Thanks for a great recipe.

    Reply

    • Natasha's Kitchen
      October 9, 2021

      You are very welcome, Jan. Sounds like you had a great time, thanks for sharing your awesome feedback with us!

      Reply

  • Michaela Lincoln Meltzer
    October 2, 2021

    Hi there,
    What can I replace the mayo with please?
    Thanks

    Reply

    • Natasha
      October 2, 2021

      Hi Michaela, one of my readers wrote: “I made these and swapped in Greek yogurt for the mayo (I just can’t do mayo!) and they were excellent!”

      Reply

  • Vicki
    September 26, 2021

    What sauce is that with your salmon patties?

    Reply

  • Dixie
    September 26, 2021

    Hi Natasha. I’m curious. Can you make salmon patties with fresh salmon? Like just chop it up add the other ingredients and cook only once?

    Reply

    • Natasha's Kitchen
      September 26, 2021

      Hi Dixie, yes that will work. Please share with us how it goes if you try this recipe.

      Reply

  • Lilly
    September 26, 2021

    Would it work to do these in the air fryer instead?

    Reply

    • Natasha's Kitchen
      September 26, 2021

      Hi Lilly, I saw someone else commented and shared this info ” I made them in the air fryer. Instead of pan frying, I made them slightly larger and air fried them for 12 minutes at 400 (after spraying with olive oil). They came out great!” I hope that helps.

      Reply

  • Linda
    September 23, 2021

    I made these today for supper and I ended up using canned salmon. They were delicious and I definitely will make them again. I seem to always have great luck with your recipes. Thanks for posting this one as we enjoyed them so much.

    Reply

    • Natasha's Kitchen
      September 23, 2021

      That’s nice to know, Linda. I hope you’ll love all the recipes that you will try!

      Reply

  • Sheila
    September 11, 2021

    Delish. Thanks so much for setting up your recipes in such an easy to follow format!!

    Reply

    • Natashas Kitchen
      September 11, 2021

      I’m so glad you’re enjoying my recipes and blog, Sheila! Thank you so much for sharing that with me.

      Reply

  • Amy
    September 7, 2021

    Super delicious and not nearly as much work as other recipes. The patties are easy to work with before, during, and after cooking. Excellent recipe and instructions!

    Reply

    • Natashas Kitchen
      September 7, 2021

      We love easy recipes, and I’m so glad you also do, Amy! Thank you so much for sharing that great review with me!

      Reply

  • Laura
    August 31, 2021

    This is absolutely delicious! I made them in the air fryer. Instead of pan frying, I made them slightly larger and air fried them for 12 minutes at 400 (after spraying with olive oil). They came out great!

    Reply

    • Natasha's Kitchen
      August 31, 2021

      Hi Laura, that’s awesome! Thank you for taking the time to share your review with us, we appreciate it.

      Reply

  • Brooke
    August 30, 2021

    Natasha, my family lives by every fish recipe on this site! Have you ever tried baking these? Would it be possible?

    Reply

    • Natashas Kitchen
      August 30, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Brooke!! One of my readers reported good results baking but did not share the details on bake time and temperature. If you test it out that way, let me know how you like them baked.

      Reply

  • Emily
    August 28, 2021

    Five star restaurant quality! I was out of red pepper so I omitted. I served over a mixed greens salad with lemon vinaigrette and the suggested homemade tarter sauce. Yum!!!! BEST way to use up leftover salmon. This is definitely going into my recipe rotation.

    Reply

    • Natasha's Kitchen
      August 30, 2021

      Wow, thanks for your awesome feedback, Emily! So glad you enjoyed it.

      Reply

  • Marsha
    August 27, 2021

    These are simply delicious, actually was my very first (Natasha) recipe.
    These are so good that you will catch yourself eating the leftovers straight from the fridge, cold 🤗 ps… the tarter sauce is exquisite as well.

    Reply

    • Natashas Kitchen
      August 28, 2021

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

      Reply

  • Sanathani Ruwanpathirana
    August 24, 2021

    Thebest salmon cakes

    Reply

    • Natashas Kitchen
      August 25, 2021

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

      Reply

  • Dorothy Dechant
    August 8, 2021

    Anyone tried freezing these? Before or after I cook?

    Reply

    • Natasha's Kitchen
      August 8, 2021

      Hi Dorothy, yes, these can be made ahead, and freeze until ready to cook. I would cook the salmon to form the patties and then freeze them before cooking the patties. We keep them in an airtight container separated by parchment paper. I hope that helps you.

      Reply

      • Deb
        September 4, 2021

        Would you recommend thawing the frozen patties before cooking or can they be panfried from frozen?

        Reply

        • Natashas Kitchen
          September 4, 2021

          Hi Deb, I haven’t tried this myself, but here’s what one of my readers wrote: “I have frozen them and they are just as good when they are thawed and fried later.” I hope this helps!

          Reply

  • Angie Greenfield
    August 4, 2021

    Haven’t made these yet but I’m making tonight. Looks better than my recipe! My quesion is…Can you make them larger so that they aren’t appetizer size?

    Reply

    • Natashas Kitchen
      August 4, 2021

      Hi Angie, I haven’t tried that, but I bet that could work. A couple of my readers mentioned they accidentally ended up with larger cakes and loved them! I hope it works out for you, Angie!

      Reply

  • Elaine
    August 2, 2021

    We have been almost desperate to find new things to cook and I was trying to work with only what I had to clean out the fridge when I came across your recipe! They are so easy and so good! My picky 3 year old even ate it. We will definitely be cooking these again. Thanks for sharing!

    Reply

    • Natasha's Kitchen
      August 2, 2021

      You are very welcome, Elaine. I hope you and your family will love all the recipes that you will try! Thanks for your review, we appreciate it.

      Reply

  • Mary Beth
    August 2, 2021

    I made these and swapped in Greek yogurt for the mayo (I just can’t do mayo!) and they were excellent! I’m the only seafood eater here so, I had half for dinner and I have to admit it – they were so good I ate the rest for breakfast the next day!

    Reply

    • Natasha's Kitchen
      August 2, 2021

      Hello Mary Beth, that is awesome! Great to hear that you loved this recipe using Greek Yogurt, thanks for sharing that with us!

      Reply

  • Michael
    July 28, 2021

    Excellent recipe! I had a huge piece of cooked salmon left over from a BBQ and turned it into these amazingly delicious cakes/burgers. I’m not a huge salmon fan but my husband is vegetarian and we both went crazy over how tasty and flavorful these babies were! There were so many layers of flavor and yet you never lose the delicate flavor of the salmon…Try it – you won’t be disappointed! Thank you, I will be making it again!

    Reply

    • Natashas Kitchen
      July 28, 2021

      Thank you for this great review, Michael! I’m so glad you enjoyed it!

      Reply

  • Charlotte
    July 24, 2021

    I made these twice so far and tonight I just added one egg and no mayonnaise to the mixture, much better as the first ones were too moist for my liking. Incidentally, in England Worcestershire sauce is pronounced Wooster sauce.

    Reply

    • Natasha's Kitchen
      July 25, 2021

      Good to know that the changes that you made worked out well! Thanks for sharing that with us, Charlotte!

      Reply

    • Michael
      July 28, 2021

      I grew up calling it
      wousta-sheer sauce…still do

      Reply

  • Michelle Preweda
    July 19, 2021

    I make these into salmon burgers and I sometimes I have the issue of them falling apart. (I do cool them before frying and sometimes even into the freezer for 5 mins) Any tips? I did the recipe exactly. Maybe because I do bigger patties for burgers it is more likely they will fall apart?

    Reply

    • Natashas Kitchen
      July 19, 2021

      Hi Michelle, they shouldn’t fall apart, but size could be the reason why they did. It’s hard to say without being there.

      Reply

  • Julie
    July 13, 2021

    My husband used to be a commercial salmon fisherman, so he can be particular about his seafood dishes, but this was a hit! We had some leftover salmon and found your recipe when I was searching for something new to make with it. My market was out of panko, so I had to use regular (seasoned) bread crumbs, but it was still great. I love tartar sauce (my husband’s “famous” recipe is quite similar to yours), but I thought this would be good with a sour cream based dill sauce instead, so that’s how I served it. My guests all went back for seconds (and thirds!). We will make this again. Thank you!

    Reply

    • Natasha's Kitchen
      July 13, 2021

      That sounds fantastic! I’m glad this recipe was a huge hit for you both. Thanks for your great feedback, we appreciate it.

      Reply

  • Joanne Jean
    June 26, 2021

    These are absolutely amazing especially with the tartar sauce recipe….. 10 stars!!

    Reply

    • Natashas Kitchen
      June 26, 2021

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

      Reply

  • Sandee
    June 25, 2021

    Can you freeze these? Before baking? or after baking?

    Reply

    • Natashas Kitchen
      June 25, 2021

      Hi Sandee, yes, these can be made ahead, and freeze until ready to cook. I would cook the salmon to form the patties and then freeze them before cooking the patties. We keep them in an airtight container separated by parchment paper. I hope that helps you.

      Reply

  • Robine
    June 18, 2021

    The recipe would be lovely, but the fish cakes fall apart too easily in cooking and in taking out of the pan

    Reply

    • Natasha
      June 18, 2021

      Hi Robine, it definitely helps to use a good non-stick skillet and be sure to grease the skillet. Also, make sure not to use too many bread crumbs. If using a finer crumb breading, make sure to use less.

      Reply

  • Sally
    June 17, 2021

    This is by far the best recipe I have found for salmon cakes. I use regular homemade bread crumbs. Everyone loved them.

    Reply

    • Natashas Kitchen
      June 17, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Sally!

      Reply

  • Frances F Doezema
    June 14, 2021

    I’ve made these delectable salmon cakes about 10 times since I first tried this recipe recipe. Excellent every time!

    Reply

    • Natasha's Kitchen
      June 14, 2021

      That’s perfect! I’m happy that you’ve made this recipe a lot of times already and you always love it! Thanks for your great review and feedback.

      Reply

  • KP
    June 1, 2021

    What if all I have is frozen uncooked salmon?

    Reply

    • Natashas Kitchen
      June 1, 2021

      Hi KP, I would defrost first to use fresh salmon.

      Reply

  • Sharmin
    June 1, 2021

    Thanks for sharing this delicious recipe. It was great with the tartar sauce.

    Reply

    • Natasha's Kitchen
      June 1, 2021

      You are very welcome, Sharmin. Glad you liked it!

      Reply

  • Steven Howell
    May 16, 2021

    I added 1/4 cup of corn, zest of one lime and some cumin. I made a sauce out of Mayo, lime juice and cumin to taste. It was amazing!!! The lime freshens it up a lot! Just a great recipe!!! Thank you Natasha.

    Reply

    • Natasha's Kitchen
      May 17, 2021

      Nice, thanks for sharing that with us, Steven! Glad you loved the end result.

      Reply

  • Steve Revier
    May 14, 2021

    What is the serving size in relation to the nutrition label? 1? 2?

    Reply

    • Natashas Kitchen
      May 14, 2021

      Hi Steve, The number of servings is at the top of the recipe card and in this case, it is per salmon cake, based on making 13 salmon cakes.

      Reply

  • Tina Kirkpatrick
    May 3, 2021

    I made your salmon cakes last night. My husband said I need to have a cooking show. 🤣 I informed him that I can’t take credit; all the great recipes I’ve been making for him are from the fabulous Natasha!

    Reply

    • Natashas Kitchen
      May 3, 2021

      Haha! I love this comment! I’m glad you’re both enjoying my recipes! Great job Tina!

      Reply

  • Gracie
    May 1, 2021

    These were amazing!!

    Reply

    • Natashas Kitchen
      May 1, 2021

      I’m so glad you enjoyed it!

      Reply

  • Kelsey
    April 28, 2021

    Yes these are just as delicious as the reviews say! I was so happy with how moist and flavorful they were. I used leftover cooked salmon, and regular breadcrumbs. I also made the tartar sauce from the site, but found it quite rich so lightened it up with a little Greek yogurt.
    Thank you!

    Reply

    • Natashas Kitchen
      April 28, 2021

      Thank you so much for sharing that with me, Kelsey! I’m so happy you enjoyed this recipe.

      Reply

  • Angelika Harrison
    April 15, 2021

    My husband who doesn’t like fish at all loved this salmon cakes. He requested to have them on a weekly dinner, also the tartar sauce is the best ever. I made many of your recipes and all of them are great

    Reply

    • Natasha's Kitchen
      April 16, 2021

      Wow, that is awesome! I’m happy to know that your husband loved this recipe. Thank you for sharing, Angelika.

      Reply

  • Siyin
    April 13, 2021

    I enjoy salmon and just wanted a variation of it one day. Chanced upon your recipe and have made these salmon cakes at least 4 times now for family! I always make extra so I have leftovers for the next day as well. They’re really delicious and more-ish despite having very wholesome ingredients. Even my dad who isn’t a salmon fan kept eating them at dinner. Thanks for this great recipe!

    Reply

    • Natashas Kitchen
      April 13, 2021

      You’re welcome, Siyin! I’m glad you enjoyed them! These do make for the best leftovers.

      Reply

  • Mara Maldonado
    April 11, 2021

    I’ve been making this salmon cakes recipe for months. Its time to comment! This is one of our favorite dishes; my husband doesn’t even like salmon but he loves these salmon patties. I get wild caught salmon and serve these patties with a choice of 2 sauces – store bought Louisiana Remoulade and a simple tartar made of mayo mixed with Heinz Dill Relish and a squeeze of lemon juice. Fabulous. I also made the rice with vermicelli- really great complement to this dish. Thanks, Natasha, for such inspiring menus!!!

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Hello Mara. that is a very nice comment and feedback. Thank you for your review, glad you loved the recipe!

      Reply

      • Kathy C
        May 9, 2021

        Hi!
        Can these salmon cakes before frozen after ingredients are mixed together, before frying them?

        Thanks!

        Reply

        • Natasha's Kitchen
          May 9, 2021

          Hi Kathy, yes, these can be made ahead, and freeze until ready to cook.

          Reply

  • Jeanette
    April 11, 2021

    Made these last week and they were Delicious. I used Old Bay seasoning instead of the garlic salt and Almond flour instead of the Panko. I used 3 cans of cooked Salmon from Costco. It came to 18 ounces for 3 cans.I also made your Tartar sauce recipe. This recipe is a keeper. Thank you!!

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Perfect! Thank you for your great review, Jeanette. I’m so happy that you loved the recipe.

      Reply

    • Sue
      August 16, 2021

      Mmmm, love the idea of using Old Bay seasoning – thanks!

      Reply

  • Kelly Hayes
    April 7, 2021

    Loved this recipe!

    Reply

    • Natashas Kitchen
      April 7, 2021

      I’m so glad you enjoyed it Kelly!

      Reply

  • Yvonne Lewis
    April 3, 2021

    Delicious! My daughter made these with our leftover grilled salmon from the night before and they were a huge hit for lunch today 🙂

    Reply

    • Natashas Kitchen
      April 3, 2021

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

      Reply

  • Annette Locke
    April 3, 2021

    I used canned salmon and gf bread crumbs. My husband loved them. I experimented with dipping some patties in bread crumb/parsley mix before frying. He liked both. I added sriracha to the tartar sauce for some zip too.

    Reply

    • Natashas Kitchen
      April 3, 2021

      Thank you so much for sharing that with me, Annette! I’m so glad you enjoyed it!

      Reply

  • Beverly
    April 2, 2021

    I haven’t made this yet, but I want to THANK YOU for putting the measurements in the text of the recipe!!!! I have always found it very annoying to keep going back and forth between the text and ingredient list, and wondered why nobody else seemed to use the Joy of Cooking style, where they list the amounts as you go through the recipe. It’s so much easier! You even did the best of both worlds, listing them at the top AND in the text! Great job!

    Reply

    • Natashas Kitchen
      April 2, 2021

      You’re welcome! I’m so happy that was helpful!

      Reply

  • Katie Wells
    March 31, 2021

    These look really good. Can they be frozen after cooked? How would you reheat?

    Reply

    • Natashas Kitchen
      March 31, 2021

      Hi Katie, I bet freezing that could work. I would cook the salmon to form the patties and then freeze before cooking the patties. We keep them in an airtight container separated by parchment paper. I hope that helps you.

      Reply

      • Katie Wells
        March 31, 2021

        Thank you made tonight and excellent. I am going to try freezing the rest.

        Reply

        • Natashas Kitchen
          March 31, 2021

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

          Reply

        • Boukather Karen
          April 9, 2021

          I have frozen them and they are just as good when they are thawed and fried later.

          Reply

          • Natashas Kitchen
            April 9, 2021

            Thank you so much for sharing that with me.

      • Kathy C
        May 9, 2021

        Just what I wanted to know.
        Thanks!

        Reply

  • Cathy Carter
    March 26, 2021

    My new FAVORITE!!! And that tarter sauce is like no other!!!
    Thank you.

    Reply

    • Natashas Kitchen
      March 26, 2021

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

      Reply

  • Patricia
    March 23, 2021

    This is such a tasty recipe. I made the salmon cakes and the tartar sauce and there was so much flavor!

    Reply

    • Natashas Kitchen
      March 23, 2021

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

      Reply

  • Amy Hamm
    March 23, 2021

    I made these the other night for my very picky eater husband and he absolutely loved them! He said they were the best salmon patties he has ever had! The homemade tartar is amazing..no more store bought in this family!

    Reply

    • Natashas Kitchen
      March 23, 2021

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

      Reply

  • Ginny
    March 20, 2021

    I made this recipe and it is delicious. I always try to follow the recipe precisely before I give my opinion. It is a great way to have salmon. Your instructions are always very easy to follow. Love your posts and I watch your videos.
    Nan

    Reply

    • Natashas Kitchen
      March 20, 2021

      I’m so happy you’re enjoying our recipes! Thank you so much for the fantastic review and your encouraging words.

      Reply

  • Mike S
    March 16, 2021

    Lovely recipe. Didn’t have garlic salt so I used a fresh clove of garlic grated into the onion pepper mixture during the last minute of cooking. Also sprinkled some panko crumbs on the ice cream scoop for some extra nice browning.

    Reply

    • Natasha's Kitchen
      March 16, 2021

      Nice to know that, Mike. I hope you’ll love all the other recipes that you will try!

      Reply

  • Anita
    March 5, 2021

    Natasha, very impressed, last minute lunch idea, I used garlic olive oil and put them in a skillet. Thank you

    Reply

    • Natashas Kitchen
      March 5, 2021

      You’re welcome! I’m happy you enjoyed that!

      Reply

  • Janay
    March 1, 2021

    OH EM GEE! I attempted to make this for the first time ever and I am beyond amazed! It’s sooo easy and delicious 😋 you can’t beat fresh salmon cakes!!

    Thank you so much!!

    Reply

    • Natasha's Kitchen
      March 2, 2021

      Hi Janay, I’m happy to know that you loved the recipe! Yay, thank you so much for sharing that with us.

      Reply

  • Rose
    February 28, 2021

    Neighbor gave us 2 year old frozen salmon and suggested patties out of it. Never made patties before, found your recipe and absolutely loved them. Will make them again Going to try yogurt in place of Mayo for weight watchers

    Reply

    • Natasha's Kitchen
      March 1, 2021

      That’s great to hear, Rose. Thank you for sharing that with us! Please let us know how it goes using yogurt.

      Reply

  • Carol
    February 26, 2021

    The best salmon cakes I have ever made. Thank you for this amazing recipe.

    Reply

    • Natasha's Kitchen
      February 26, 2021

      You’re so welcome, Carol. Thank you for your awesome review!

      Reply

  • Janice
    February 19, 2021

    Can you make/forms these ahead of time (ie. morning), store in the fridge and cook them later in the day? Trying to get ahead by doing some prep!

    Reply

    • Natasha's Kitchen
      February 19, 2021

      Hi Janice, yes, these can be made ahead, just refrigerate until ready to cook.

      Reply

  • Mike Sullivan
    February 17, 2021

    Excellent recipe. Next time I will try with a bit less bread crumbs, maybe 3/4 cup.
    I also garnished with some tzatziki sauce on top when serving. Gave it a really nice tang.
    This recipe is a winner!

    Reply

    • Natasha's Kitchen
      February 18, 2021

      Hi Mike, sounds like a great plan! Thanks for sharing that with us.

      Reply

  • Rae
    February 16, 2021

    Great except for the fact that at no point did the recipe remind you to add salt. 🙁 These would have been fantastic had they been properly salted.

    Reply

    • Natasha
      February 16, 2021

      Hi Rae, we used garlic salt twice in the recipe which is equal parts salt and garlic powder and it should have been ample seasoning, but you can add more to taste.

      Reply

  • Vicky Hershberger
    February 15, 2021

    Without a doubt THE BEST salmon cakes ever!!! I’ve tried many recipes, but this is the bomb!!!

    Reply

    • Natashas Kitchen
      February 15, 2021

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

      Reply

  • Thai Jason
    February 14, 2021

    Wow! I just made the salmon cakes and they were the best I ever tasted. I eat a lot of salmon and I always cook too much on purpose. I make all kinds of dishes with the leftover salmon. Salmon patties is one of my favorites and your recipe is the best…by far. Thank you.

    Reply

    • Natasha's Kitchen
      February 15, 2021

      Hello Jason, I am very glad to read your comments and feedback. Thank you so much for sharing them with us.

      Reply

  • Padraic Ryan
    February 14, 2021

    I made these last night. Awesome recipe. It takes less than an hour, including clean-up.
    I did NOT use parsley or make the tartar sauce. Subbed with a bit of green onion and bleu cheese dressing. I used foil to line pan, didn’t have any parchment paper.
    I made six larger patties, which formed easily and stayed together well.

    Awesome tasting, moist inside…crunchy outside. The red bell adds a bit of sweetness.

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Hello there, thank you for sharing your experience making this recipe. I’m happy to know that you loved it!

      Reply

  • Maly
    February 13, 2021

    Hi Natasha,
    I do not have any fresh parsley, what can I substitute for it?

    Reply

    • Natashas Kitchen
      February 13, 2021

      Hi Maly, several of our readers reported great results substituting with dill.

      Reply

  • Riana
    February 7, 2021

    The recipe looks very good and I am about to try it . What if I want a substitute for the Mayo as it does not work for my Husband.

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Hello Riana, how about plain Greek yogurt? I think that’s a good substitute.

      Reply

      • Riana
        February 7, 2021

        Thanks , I’ll try that! 👍

        Reply

  • sherry harms
    February 7, 2021

    Did your salmon patties today, best patty i have ever had. One question- Is it 157 cal per patty? Mine made 20 patties, so i am assuming a little less cal. Also used canned salmon, 13.5 ounces.

    Reply

    • Natasha's Kitchen
      February 8, 2021

      Hi Sherry, yes that is per patty. I’m glad you enjoyed these patties!

      Reply

  • Eric S.
    January 31, 2021

    I found your recipe while looking to jazz up a food I eat often, salmon.

    I’m going to try this out to see if the wife might like the fish more than she currently does.

    BTW, nice site and community it seems. Bookmarked.

    Thank you

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Sounds good, Eric. I hope this becomes your new favorite!

      Reply

  • Amelie
    January 30, 2021

    Delicious! 😋 Is it possible to freeze the salmon cakes? If yes, is it when they are cooked through?

    Amélie, Montréal

    Reply

    • Natashas Kitchen
      January 30, 2021

      Hi Amelie, I bet that could work. I would cook the salmon to form the patties and then freeze before cooking the patties. We keep them in an airtight container separated by parchment paper. I hope that helps you.

      Reply

  • Carianne
    January 30, 2021

    I usually never comment on recipes even if they’re good but these salmon cakes were divine. Absolutely one of the most delicious recipes I have ever made. I followed the recipe exactly along with the tartar sauce. This is something a high end restaurant would serve. Beautifully done. Thank you.

    Reply

    • Natashas Kitchen
      January 30, 2021

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

      Reply

  • Eric Anderson
    January 24, 2021

    This has replaced my go to recipe for salmon cakes that I was raised on. I’m from Maryland & Old Bay is naturally in our cakes but this 1 literally takes the cake. The flavor profile is amazing & I love everything about it especially the fresh salmon. #1. Can is ok but fresh is outta this world. Thank you so very much.

    Reply

    • Natashas Kitchen
      January 25, 2021

      Fresh is always best 😉 Thank you for this wonderful feedback, Eric!

      Reply

  • Christine
    January 23, 2021

    From Australia .. we always make salmon cakes with mashed potato, onion, parsley at our place but definitely willing to give this one a go.

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Sounds good too, thanks for sharing that with us. I hope you love our version too, Christine!

      Reply

  • Doreen
    January 22, 2021

    Great taste. Easy recipe. I’ll be making these again!

    Reply

    • Natashas Kitchen
      January 22, 2021

      I’m so glad you enjoyed it!

      Reply

  • Teresa Bowman
    January 21, 2021

    Was the best salmon cakes I’ve cooked. Will recommend this to anyone. Thanks

    Reply

    • Natashas Kitchen
      January 21, 2021

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

      Reply

  • Jessica
    January 17, 2021

    Hi. Just came across this recipe. Can the salmon cakes be made and kept in the fridge then cooked the next day?

    Reply

    • Natashas Kitchen
      January 18, 2021

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

      Reply

  • Dee Cee
    January 10, 2021

    These were a hit. After my first batch I added some chopped dill into the recipe since my husband loves it along with some Dijon mustard. Quick recipe that even my kids loved.

    Reply

    • Natasha's Kitchen
      January 10, 2021

      So nice to know that, Dee! Thank you for sharing that with us. I’m glad you liked this recipe!

      Reply

  • Kate
    December 26, 2020

    Hi Natasha, do you think it’d be possible to make the patties the day before, and leave in fridge till ready to fry? Would that make the panko soggy you think?

    Reply

    • Natasha
      December 26, 2020

      Hi Kate, that should work just fine. The breading on the patties will crisp up on the skillet.

      Reply

  • Courtney Walker
    December 20, 2020

    What temp and how long to bake and what temp and how long to air fry? Thanks!

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hi Courtney, I haven’t tried this on an air fryer but others commented and shared this “I opted for the air fryer instead of frying and they were perfect! I prefer a lumpier Salmon patty so I kept the pieces a bit larger. Definitely, will make again:)” I hope that helps!

      Reply

      • Courtney
        December 21, 2020

        Thank you! Trying them tonight!

        Reply

  • Diana
    December 13, 2020

    I followed the recipe step by step and the Salmon cakes turned absolutely right and absolutely testy. And it was so easy to make.
    I did and the dipping tartar sauce that really turned in a great addition to the cakes.

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hi Diana, so nice to know that! Thank you for sharing your wonderful feedback with us. So great to hear that you enjoyed these salmon cakes!

      Reply

  • Denise
    December 4, 2020

    Great recipe. I used chile olive oil (Whole Foods) to bake the salmon, and added a dash in the mixture. Kept the salmon flakes largish. Instead of a classic tartar sauce (love your recipe for that too!), I mixed sour cream, mayo, sweet relish, minced shallots, Worstershire, salt pepper. It was all delicious.

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Nice one, Denise! Thank you so much for sharing some tips with us.

      Reply

  • Linda
    December 4, 2020

    We love this recipe. It’s now in our regular dinner rotation. The only thing I do differently is bake the patties for 15 minutes instead of frying them. I put a little mayo on top of the patties and broil them for a couple minutes so the tops brown. I actually compared a few fried vs baked and my husband agreed it was hard to tell the difference.

    Reply

    • Natashas Kitchen
      December 4, 2020

      Thank you so much for sharing that with me! I’m so glad you enjoeyd this recipe, Linda!

      Reply

  • A.S.
    November 28, 2020

    I followed the recipe itself exactly. It’s delicious. The fresh salmon is a must for the exquisite flavor. However, I made these on a griddle with a little olive oil. It’s very efficient with little to no spatter and you can make a larger number at one time. We also used a creamy homemade sriracha mayo to dip in addition to tartar sauce. Very impressive for guests! Thank you

    Reply

    • Natashas Kitchen
      November 28, 2020

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

      Reply

  • Mike
    October 31, 2020

    I cut the recipe in half to use up some leftover salmon. I used regular Italian bread crumbs (I had them on hand) instead of Panko and omitted the parsley (I didn’t have any). Turned out really tasty. I’d definitely make these again. These would be good as a sandwich!

    Reply

    • Natashas Kitchen
      October 31, 2020

      I bet this would be great as a sandwich! Thank you for sharing this awesome review with me, Mike!

      Reply

  • Mariasha
    October 30, 2020

    Fantastic recipe! Didn’t modify a thing and combined it with the homemade tartar sauce. Beautiful way to use leftover salmon (my family doesn’t eat salmon the next day)
    I made larger cakes and they were also wonderful in salmon burgers with asian slaw.

    Reply

    • Natashas Kitchen
      October 31, 2020

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

      Reply

  • Janice Stoner
    October 29, 2020

    I made the salmon cakes for dinner tonight and they were delicious! Definitely a keeper recipe. 1 lb salmon made 4 good sized patties on multi grain rolls with avacado, tomatoes and spinach. Yum!

    Reply

    • Natashas Kitchen
      October 29, 2020

      I’m so glad you enjoyed it!

      Reply

  • Nicole Garriott
    October 28, 2020

    This recipe was great!! My husband, who hates salmon, loved it, told me to put it in the rotations and is requesting it a second time already! My salmon concoction was a little runny, may have been the olive oil from the salmon filet and I didn’t use enough mayo! I added some shredded Parmesan cheese to the salmon mixture and it was delicious! I also added some seafood seasoning, red pepper flakes, paprika and chili powder to the tarter sauce and it was so delicious! I rarely review recipes I find but this was worth it!
    Thanks so much!

    Reply

    • Natasha's Kitchen
      October 29, 2020

      So glad you loved this recipe, Nicole. Thank you so much for sharing that with us!

      Reply

  • Cheryl Hildebrandt
    October 26, 2020

    Can you freeze and reheat or freeze then fry them?

    Reply

    • Natasha's Kitchen
      October 26, 2020

      Hello Cheryl, I would cook the salmon to form the patties and then freeze before cooking the patties. We keep them in an airtight container separated by parchment paper. Hope that helps you.

      Reply

      • Shannon
        December 15, 2020

        When they are frozen do you fry them or bake them? What’s the difference in cook time from frozen? Thank you!

        Reply

        • Natasha's Kitchen
          December 16, 2020

          It is better to freeze them BEFORE cooking. Usually, fish that was made and cooked in advance and then frozen to be eaten at another time is not as flavorful nor as moist. (it is mostly dry and overcooked) Hope that helps you.

          Reply

  • Donna Cerny
    October 24, 2020

    Love the original recipe! I am wondering if anyone has tried cooking these in an air fryer? Seems like it would work well but don’t want to ruin them by experimenting on my own.

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Thank you so much, Donna. I haven’t tried this on an air fryer but others commented and shared this “I opted for the air fryer instead of frying and they were perfect! I prefer a lumpier Salmon patty so I kept the pieces a bit larger. Definitely, will make again:)” I hope that helps!

      Reply

  • Liz S
    October 23, 2020

    I don’t often leave comments on recipes but WOW these are amazing (and super easy). I had leftover salmon that was already seasoned, so I skipped on the suggested seasonings. Even my picky husband who doesn’t love fish devoured these. The tartar sauce is a must. Thanks for the great recipe!!

    Reply

    • Natashas Kitchen
      October 23, 2020

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

      Reply

  • CTH
    October 22, 2020

    OMG. These cakes are delicious! Our household has 90 lbs of salmon from a fishing charter in Alaska that we were just on recently, and this recipe is a wonderful way to use what we have on hand. So tasty and flavorful and the sauce is just as yummy!

    Reply

    • Natashas Kitchen
      October 22, 2020

      WOW! That’s amazing! I’m so glad you tried this recipe!

      Reply

  • Dave
    October 8, 2020

    I’ve made these cakes two or three times now, and I absolutely love them. Thanks so much! I’ve taken to adding a little dill and Old Bay Seasoning, and serve with an aioli made from mayo, crushed garlic, dill, Old Bay and lemon juice.

    Reply

    • Natashas Kitchen
      October 8, 2020

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

      Reply

  • Valencia
    October 7, 2020

    Hi Natasha
    I made this for my family and they love this recipe!!!!! I will make for now on

    Reply

    • Natasha's Kitchen
      October 7, 2020

      Yay so awesome! Thank you for your great feedback, we appreciate it!

      Reply

  • Pam
    October 1, 2020

    Hi Natasha, I always enjoy your videos and recipes, I have made this recipe many times. I love the ease of the tartar sauce.
    I substituted ground pork skins in place of the bread crumbs, it still comes out great and tastes awesome.

    Reply

    • Natashas Kitchen
      October 1, 2020

      Thank you so much for sharing that with me Pam! I’m so happy you enjoeyd that!

      Reply

  • Carol
    October 1, 2020

    Looks great. The video is helpful. One note – please learn how to pronounce Worchestshire ;))

    Reply

    • Carol
      October 1, 2020

      Worcestershire…. as I need to learn how to spell it!!

      Reply

      • October 1, 2020

        I definitely had to think about that one!

        Reply

      • Sophia
        February 12, 2021

        This is how I say it…..”what’s this here sauce.” Works every time – LOL

        Reply

    • October 1, 2020

      I’m so glad you enjoyed the video, I’ll work on my pronunciation.

      Reply

  • Cathy
    September 26, 2020

    Made them a big larger and my family loved them. I opted for the air fryer instead of frying and they were perfect! I prefer a lumpier Salmon patty so I kept the pieces a bit larger. Definitely, will make again:)

    Reply

    • Natashas Kitchen
      September 27, 2020

      I’m so happy your family enjoyed this recipe, Cathy! That’s so great!

      Reply

  • Joe
    September 26, 2020

    Awesome recipe! Even my 7 ur old daughters loved it!

    Reply

    • Natashas Kitchen
      September 26, 2020

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

      Reply

  • Lisa
    September 23, 2020

    If I’m using canned salmon do I put it in the oven for 10 mins or skip this step?

    Reply

    • Natashas Kitchen
      September 23, 2020

      Hi Lisa, are you referring to step one to cook the salmon? Since you are using cooked canned salmon you can skip that step. Just be sure your salmon is well-drained.

      Reply

  • Fiona Sharman
    September 20, 2020

    Best foolproof recipe for fish cakes I have tried yet!!! They turned out exactly as shown!

    Reply

    • Natasha's Kitchen
      September 21, 2020

      So fantastic! Love it, thanks for sharing that with us!

      Reply

  • Liz
    September 18, 2020

    Delicious!! I got everything ready, cooked the salmon and realized I didn’t have a red pepper!! I used 1 zucchini instead, it turned out awesome! Will make again!

    Reply

    • Natashas Kitchen
      September 19, 2020

      I’m so glad it worked out Liz! Thank you for sharing that great review!

      Reply

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