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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)

4.98 from 387 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.

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Read comments/reviewsAdd comment/review

  • Diana
    September 25, 2022

    Loved this! I have always wanted a good recipe for left over salmon. This was perfect. I didn’t have the Lawreys – but used equal parts salt and garlic powder. It was a hit!

    Reply

    • Natasha's Kitchen
      September 25, 2022

      Yay! That’s great news, thanks for sharing this feedback with us, Diana.

      Reply

  • Suzanne
    September 25, 2022

    We eat a lot of salmon here in the PNW. This is my go-to Salmon Cake Recipe! I use leftover salmon, prepare the recipe then freeze. They make a perfect lunch or light dinner with a fresh green salad!

    Reply

    • Natashas Kitchen
      September 25, 2022

      I’m so glad you found a favorite on my blog, Suzanne! Thank you for sharing your excellent review ith me.

      Reply

  • Lauri
    September 20, 2022

    I make this recipe all the time! Definitely my go to for a light dinner or entertaining! One thing I’ve found helpful is putting the patties in the freezer for about 20 minutes before cooking. Helps them set and not fall apart in your pan!

    Reply

    • Natashas Kitchen
      September 20, 2022

      Great idea! Thank you so much for sharing that with me.

      Reply

  • Carol
    September 12, 2022

    These salmon cakes are delicious!! I grill a whole salmon filet (marinated with Lawry’s herb and garlic marinade).I follow recipe from that point as stated.I make the cakes and freeze some-(from frozen just thaw and saute). My husband will only eat salmon now if I make these cakes! Your homemade tartar sauce is a must! Thank you for such a wonderful recipe!

    Reply

    • Natasha's Kitchen
      September 12, 2022

      Love it! Thanks a lot for sharing that with us, it is inspiring for me to do more recipes for you all who appreciate my recipes.

      Reply

  • Karolina Senkute
    September 12, 2022

    I am in love with these salmon cakes!!! The flavor and texture are perfect. You can serve them hot or cold and they taste delicious. I try to have all ingredients on hand to make them, but I’ve had to improvise. I’ve substituted red pepper for grated carrots and not added the parsley. They still tasted amazing!!!!

    Reply

    • Natasha's Kitchen
      September 12, 2022

      Love it! Thanks for sharing your review and feedback with us, we appreciate it!

      Reply

  • Betty
    September 11, 2022

    This recipe is delicious. I didn’t change a thing. I can’t wait to make it again. Thanks for this great recipe Natasha👍😊

    Reply

    • Natasha's Kitchen
      September 11, 2022

      You’re welcome, Betty! Happy to know that you love this recipe.

      Reply

  • vicki
    September 2, 2022

    Love that there is a recipe for the leftovers! I’m on my way to the kitchen right now!

    Reply

    • Natashas Kitchen
      September 2, 2022

      I hope you love it, Vicki!

      Reply

  • Marvin M.
    September 2, 2022

    Sounds like a great recipe. I have one question before I start making them: Did you use a 3 tablespoon cookie scoop or a smaller one?

    Reply

  • Sur
    September 1, 2022

    10/10 and I was missing garlic and red pepper. This will become a regular on my rotation. Thank you!

    Reply

    • NatashasKitchen.com
      September 1, 2022

      You’re welcome! So glad it was enjoyed.

      Reply

  • Lori
    August 26, 2022

    Hello,

    This recipe looks wonderful. I have a question, I would like to make these mini patties for a bridal shower lunch. If I cook the salmon the day before and make the patties, should I cook them the day before and then just reheat the next day(day of luncheon)? Or would you put them together and refrigerate over night and cook the morning of the luncheon?
    Thank you!
    Lori

    Reply

    • NatashasKitchen.com
      August 26, 2022

      Hi Lori! making ahead should be fine. They reheat great. 🙂

      Reply

  • vivian
    August 26, 2022

    can make up the batch the day before cooking for a baby shower trying not to have too much to do on the day of? i will cook them on the day make up the batch day before?

    Reply

    • Natashas Kitchen
      August 26, 2022

      Hi Vivian, 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

  • Janice Barbeau
    August 23, 2022

    Made these for dinner again tonight, they are always so yummy! We love them. Tonight I served them with the garlic aioli, which was really good. With all the lemon in it it was a nice addition. Can’t beat the tartar sauce either though.

    Reply

    • Natasha's Kitchen
      August 23, 2022

      Sounds good and I’m glad that you enjoyed it!

      Reply

  • Bob
    August 23, 2022

    I mostly followed the recipie, added in some old bay for seasoning and then took the patties and dunked them in some extra dry panko for extra crunch. Came out very nicely, I think the sautéed onion and pepper added some nice flavor and color.

    Reply

    • Natasha's Kitchen
      August 23, 2022

      Good to know that you enjoyed it!

      Reply

  • Traci
    August 21, 2022

    I made this recipe tonight (followed it exactly) using wild caught sockeye, and these were SO GOOD. A friend recommended your recipe; she makes them regularly – so will I! Thank you!

    Reply

    • Natasha's Kitchen
      August 22, 2022

      That’s so nice to know, thank you for sharing that with us!

      Reply

  • Susan Hall
    August 19, 2022

    these are grrrrreat, but my husband and I are watching our calories, etc. How many servings are in one batch? I get 14 cakes, but dk how many equals one serving. Thank you for all your terrific recipes!

    Reply

    • NatashasKitchen.com
      August 19, 2022

      Hi Susan! This recipe makes 13-14 Salmon Cakes (depending on how large you make them) and the nutrition facts listed are for 1 serving. So glad you enjoy my recipes, thank you! 🙂

      Reply

  • 2 Much Whine
    August 17, 2022

    I am an avid fisherman. I always cook more fish than I expect the family and guests will eat. This is a perfect use for leftover salmon. It’s also a great way to reduce waste – I scrape salmon off the bones when cleaning and get up to a pound of meat that would have been tossed away. This recipe is a hit as it is but I often add a finely diced jalapeno or habanero pepper just for some extra kick. So good!

    Reply

    • Natasha's Kitchen
      August 17, 2022

      Yes, this recipe is perfect for you! I think that’s a good idea too.

      Reply

    • 2 Much Whine
      August 20, 2022

      I am an avid fisherman. I always cook more fish than I expect the family and guests will eat. This is a perfect use for leftover salmon. It’s also a great way to reduce waste – I scrape salmon off the bones when cleaning and get up to a pound of meat that would have been tossed away. This recipe is a hit as it is but I often add a finely diced jalapeno or habanero pepper just for some extra kick. So good!

      Reply

      • NatashasKitchen.com
        August 20, 2022

        So glad you enjoy this recipe! Absolutely a great way to reduce waste. Thanks for sharing. 🙂

        Reply

  • Crystal
    August 11, 2022

    I made these last night, with a few adjustments…they were fantastic. This is a great recipe, thank you!

    Reply

    • NatashasKitchen.com
      August 11, 2022

      That’s great to hear! So glad they were enjoyed. 🙂

      Reply

  • Theresa Capri
    August 10, 2022

    This was absolutely delicious! I am super lucky to have fisher friends and family who have the salmon carcasses for me to scrape the “spoon meat” off the spine after the salmon are fileted. (just run a spoon down the spine and voila you have an amazing amount even if they did a great job fileting). Therefore my salmon was raw. After mixing your recipe, I let it set in the fridge for a couple hours. The patties bound together wonderfully. I did have a tiny bit of celery and carrot I wanted to use up so added that chopped up as well. I will definitely make this again. Thank you for sharing!!

    Reply

    • NatashasKitchen.com
      August 11, 2022

      Thank you for the feedback, Theresa! I’m so glad you enjoyed this recipe. 🙂

      Reply

  • Gina
    August 7, 2022

    Made this tonight for dinner, along with your home-made tartar sauce recipe. I didn’t have any red bell peppers so I decided to swap it out with chopped up celery instead. It was a hit! Very delicious recipe. Thank you!

    Reply

    • Natasha's Kitchen
      August 7, 2022

      Happy to hear that the recipe was a huge hit! Thank you for the review, Gina.

      Reply

  • Gidget
    August 7, 2022

    I’ve made these many times with Canned Alaskan Salmon and they are always delicious. Today I needed to use up some fresh salmon in the frig and they came out fabulous. I didn’t have red pepper so I substituted diced carrots for a little flavor and color. Perfecto. I also made a half dozen mini appetizers with the left over mix. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      August 7, 2022

      Awesome, good to know that you loved the result!

      Reply

  • Gidget
    August 7, 2022

    I’ve made these many times with Canned Alaskan Salmon and they are always delicious. Today I needed to use up some fresh salmon in the frig and they came out fabulous. I didn’t have red pepper so I substituted diced carrots for a little flavor and color. Perfecto. Thanks Natasha!

    Reply

    • NatashasKitchen.com
      August 8, 2022

      You’re welcome! So glad you enjoy this recipe. 🙂

      Reply

  • JT
    August 4, 2022

    Amazing, Flavorful, and Delicious!!!😍😍😍

    Thank you very much for this..🙂

    Reply

    • Natasha's Kitchen
      August 4, 2022

      Thank you for the great feedback!

      Reply

    • Tom Van Dyke
      August 7, 2022

      SiX STARS. SO awesome, Natasha!!

      Crosschecking my family recipe with yours is 98% the same on ALL the proportions of bread crumbs, eggs, mayo, Worcestershire sauce [and yes, Lawry’s Garlic Salt is DA BOMB]!

      QUICK CHEATS–1) use canned salmon 2) use the milder diced celery and scallions instead of the tougher peppers and onions so we don’t need to saute anything first and

      3) Refrigerate the unbaked mixture for 30 minutes before you make the patties and they won’t fall apart in the pan

      The last tip is the best! And I will use your Ice Cream Scooper technique tonight!!

      You are made of awesome!!

      Reply

      • Natasha's Kitchen
        August 8, 2022

        Sounds good, thanks for sharing that with us!

        Reply

  • Jessica Posey
    August 1, 2022

    Absolutely delicious! Altered the recipe just a touch based on ingredients on hand/preference. Replaced Mayo with avocado, used 1 can of salmon and one fresh salmon fillet to equal recommended amount, and used a frozen pepper/onion blend for convenience.

    This is a WINNER and we will definitely be coming back to this. Ah-mazing!

    Reply

    • NatashasKitchen.com
      August 1, 2022

      That’s wonderful! Thank you for sharing your experiment.

      Reply

  • Gale
    July 28, 2022

    These salmon cakes are the absolute best! I added a little seasoned salt, liquid smoke and fresh dill to taste and my husband loves them. I’ve used fresh salmon and canned and each time they were simply sublime. Thank you!

    Reply

    • Natasha's Kitchen
      July 28, 2022

      You’re so welcome, Gale. Always happy to share these awesome recipes with you all!

      Reply

  • Kathy Williams
    July 27, 2022

    This looks perfect for our leftover salmon! But I have tons for salmon leftover from a wedding reception. Can these be frozen after making patties either before or after cooking?

    Reply

    • Natasha's Kitchen
      July 27, 2022

      Hi Kathy, these can be made ahead, and frozen 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. Here is what one of my other readers said, “I always freeze them after cooking (initially frying them to a golden color so when I defrost and reheat in the frying pan they do not get too brown). I wrap each patty individually in saran wrap and then put it into a freezer bag. I usually take them out of the freezer in the morning of the day I intend on cooking them.” I hope that helps.

      Reply

  • Joni Byers
    July 27, 2022

    First time leaving comment and these are the best Even critic rated them five star. Thank you for sharing this

    Reply

    • Natasha's Kitchen
      July 27, 2022

      Thank you, appreciate the great feedback!

      Reply

  • gus
    July 25, 2022

    I don’t generally comment in recipe threads, but I had to for this one. I had about 5 oz leftover grilled salmon, so I made these with proportional ingredients, just as written. So good!

    Reply

    • Natasha's Kitchen
      July 25, 2022

      Thanks for sharing your experience trying out this recipe, we’re happy to know that you loved it!

      Reply

  • Sue DeMattie
    July 21, 2022

    These are so delicious! When you say you use Lawry’s are you talking about the seasoned salt?

    Reply

  • Susan
    July 19, 2022

    Once again I have made these and they were AMAZING! Had company and served these and the raved about them. Fresh salmon is the way to go, now I’m going to show a friend (another foody) who has never made Salmon patties how to make them and then we are going make Shrimp cakes! Totally hooked on your recipes! I won’t comment again on this recipe again. I think you know now how much I love these…Thank You.
    P.S. I’ll let you know how the Shrimp cakes turn out. I’m making them with HOOD’S CANAL shrimp in case anyone knows about the canal, located in WASHINGTON state .

    Reply

    • Natasha's Kitchen
      July 19, 2022

      Thank you for sharing this great feedback, Susan. I hope you’ll love all the recipes that you will try!

      Reply

  • Brooke
    July 19, 2022

    I Love these so much, and these are the prefect recipe for salmon! I Attchually had already cooked salmon so, I just flaked it with a fork! I also made these with your homemade Tartar Sauce recipe! So good 😋😋

    Reply

    • Natasha's Kitchen
      July 19, 2022

      So glad you are enjoying my recipes, Brooke!

      Reply

  • Jennifer
    July 13, 2022

    I made salmon cakes sometime during the pandemic uding leftover cooked salmon I had the previous day. I remember my fiancé and I LOVED them, and i even shared them on Instagram. However, I didn’t remember where the recipe came from until today! I had fresh salmon and really wanted to try salmon cakes again. I could recall what they looked like, and tember red pepper. So when your recipe with pictures came up I thought it might be the one. Oh my goodness, they were just as divine as the first time! This recipe will become a regular in our menu rotation, with your recipe for homemade tartar sauce. I don’t even like tartar sauce, but store bought doesn’t hold a candle to your recipe. Thanks to you and your family for sharing all of your wonderful recipes, Natasha.

    Reply

    • NatashasKitchen.com
      July 13, 2022

      Hi Jennifer! You’re very welcome. So glad you enjoy my recipes. Thank you for sharing.

      Reply

  • Maggie
    July 9, 2022

    Delicious! Had to use dry parsley and used chipotle mayo instead of tartar and it was fabulous! This is going to be my go to recipe for my leftover salmon!

    Reply

    • NatashasKitchen.com
      July 9, 2022

      Yum! Sounds great, Maggie. Thank you for sharing.

      Reply

  • Emily Segal
    June 28, 2022

    Can I substitute yogurt for the mayonnaise? We have someone who can’t eat mayonnaise in our family.

    Reply

    • Natashas Kitchen
      June 28, 2022

      Hi Emily, I bet that would work! 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

  • Peggy H
    June 27, 2022

    I made these for dinner last night everyone loved them even my 8 year old granddaughter. The only change I made was I added 3 minced garlic cloves. We are all garlic lovers in my family. Definitely keeping this recipe.

    Reply

    • Natashas Kitchen
      June 27, 2022

      I’m so happy it was a hit, Peggy! That’s just awesome!

      Reply

  • Arleen
    June 23, 2022

    Hello, I’d like to make this recipe but I don’t have enough salmon. Can I mix canned tuna, sardines or chicken to the mix?

    Reply

    • Natashas Kitchen
      June 23, 2022

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!

      Reply

  • Lisa E
    June 21, 2022

    I have reviewed this before but just did it with a twist. I ran out of time today before I added the eggs and breadcrumbs and cooked the cakes so I added a bunch of lemon, more garlic salt and served it over lettuce as a salmon salad. It was absolutely delicious.

    Reply

    • Natasha's Kitchen
      June 22, 2022

      Hello Lisa, thanks for the great feedback. Thanks for sharing what you did with the recipe, we appreciate the added info!

      Reply

  • Monica
    June 20, 2022

    These are so yummy! I’ve used canned salmon (3 6 oz cans) from costco for this on all this and it tastes great!

    Reply

  • Johanne
    June 12, 2022

    Oh these were so good. Served as burgers with your tartar sauce. We are all in heaven right now. Thank you Natasha. I love your recipes. You are great.

    Reply

    • Natasha's Kitchen
      June 12, 2022

      You are very welcome! I’m happy to see your good feedback and review, thank you for sharing.

      Reply

  • Carol
    June 11, 2022

    These salmon cakes are excellent! I followed the recipe as written and wouldn’t change a thing about it.

    Reply

    • NatashasKitchen.com
      June 11, 2022

      So glad you enjoyed this recipe, Carol! Thank you for the review.

      Reply

  • Sue E
    June 6, 2022

    I want to make them today! I cant have the worcestershire sauce as its gluten in it, will need to substitute gluten free breadcrumbs too.

    Reply

  • Monice Kaczorowski
    June 3, 2022

    Best salmon patty recipe I have found and the Tatar sauce rocks as well.

    Reply

    • NatashasKitchen.com
      June 3, 2022

      So glad to hear that! I appreciate the review.

      Reply

  • Samantha Vallo
    May 21, 2022

    Best recipe ever!! We use it all the time. With Wild Alaskan Salmon!!
    #wildalaskan #wac

    Reply

    • NatashasKitchen.com
      May 21, 2022

      So glad you enjoy this recipe, Samantha! 🙂

      Reply

  • lizv
    May 21, 2022

    Tried this for the first time last night. Made these additions: added more worcestershire sauce, some lemon juice and since I have a ton of kale and chives I chopped them finely and added it the patties.

    Reply

    • NatashasKitchen.com
      May 21, 2022

      Sounds delicious! Thank you for sharing these additions with us.

      Reply

  • Mary Beth
    May 19, 2022

    Natasha! I love, love, love these. I’ve made them many times and they never disappoint. I may even be known to have leftovers for breakfast!
    I know it’s not nice to say I love your recipe but I changed it – but… I had to swap out the mayo and swapped in Greek yogurt (I just can’t do mayo) and it works just fine.
    And – here’s a twist – the other night I had a couple left and was planning on finishing them up but I also wanted some tomato soup – guess what: dipping bites of the salmon cakes in tomato soup is excellent! So good that I’m making more tonight. (And it may be a little more calorie friendly than tartar sauce).
    Last comment – I would love to see your husband make “how I make our videos” videos – I would be the first to subscribe.
    Thanks for the recipes and best wishes for continued success.

    Reply

    • Natasha's Kitchen
      May 19, 2022

      Hello Mary Beth, great to hear from you and thanks for sharing! Nice to know that you enjoyed it that way too, thanks for the review and suggestion!

      Reply

  • Andi
    May 13, 2022

    I can’t wait to make these with leftover salmon i have from dinner last night. I’ve made so many of your recipes. Everything always delicious. One of my favorite food blogs!

    Reply

    • Natashas Kitchen
      May 13, 2022

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

      Reply

  • Liz
    April 28, 2022

    I made these burger size and served for lunch on a bun with the tartar sauce and shredded iceberg lettuce. Fantastic! Thank you for the recipe!!!!
    I lovvvve celery and will add some next time.

    Reply

    • Natasha's Kitchen
      April 29, 2022

      You’re welcome, Liz! I’m so glad you loved this recipe!

      Reply

  • Lisa
    April 25, 2022

    Just made these, and they are delicious! Served them with a sriracha aoili sauce. Yum, thank you Natasha.

    Reply

    • Natashas Kitchen
      April 25, 2022

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

      Reply

  • Tish
    April 24, 2022

    This recipe was perfect! My family loved them! I usually improvise while following a recipe but this one I followed to a T and I am so glad I did. I don’t even like salmon cakes, but I really liked these a lot. I cooked them in an iron skillet and they came out crispy on the outside and didn’t fall apart. Thank you for this awesome recipe!

    Reply

    • Natasha's Kitchen
      April 24, 2022

      Hi Tish, thanks for sharing that with us! I’m glad you followed the recipe as it is and loed the result!

      Reply

  • Grace Manka
    April 20, 2022

    We had to improvise when cooking, and found that adding some mashed up hard boiled eggs with the salmon added a nice flavor.

    Reply

    • Natashas Kitchen
      April 20, 2022

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

      Reply

  • Mary Ann
    April 15, 2022

    Oh my goodness! Really good recipe! I didn’t even have all of the ingredients (bell pepper) and they were so delicious. Definitely will make this recipe again. Thank you so much!

    Reply

    • Natashas Kitchen
      April 15, 2022

      I’m so glad you enjoyed it, Mary Ann!

      Reply

    • Jenny from the north
      June 17, 2022

      I found “salmon trimmings” at the store today at a fraction of the price of the whole filets (1lb/$4). I spread the small pieces out on parchment and cooked for 8min and carried on with the recipe. I meant to follow the recipe exactly the first time but realized at home that I was missing red pepper and parsley so I used dill and some carrot I grated very finely with a rasp. Not sure what difference that made but they were delicious. I’ve tried other recipies in the past and they tasted ok but always fell apart. This is the perfect consistency and they look photo worthy. Can the extras be frozen? I’m solo and made 9 generous patties but 3/meal is plenty for me. I’d rather freeze the extras for 2 other meals instead of eating them several meals in a row before they go “off”.

      Reply

      • NatashasKitchen.com
        June 17, 2022

        Hi Jenny, yes, these can be made ahead, and frozen 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.
        Here is what one of my other readers said, “I always freeze them after cooking (initially frying them to a golden color so when I defrost and reheat in the frying pan they do not get too brown). I wrap each patty individually in saran wrap and then put into a freezer bag. I usually take them out of the freezer in the morning of the day I intend on cooking them.” I hope that helps.

        Reply

  • B.G.
    April 6, 2022

    WOW!!! This is the BEST recipe for leftover salmon ever!!!! My husband said these were the best “seafood” cakes he’s ever had! No overpowering fishy/salmon flavor at all. Made the tartar sauce too, but they were so good on their own! Thanks for another outstanding recipe Natasha!

    Reply

    • Natashas Kitchen
      April 6, 2022

      That’s just awesome! Thank you for sharing your wonderful review, B.G.!

      Reply

  • Jessica
    April 2, 2022

    I used canned salmon instead of making it fresh and they still turned out great! Even my toddler will eat these and I feel good giving him something nutritious!

    Reply

    • Natasha's Kitchen
      April 3, 2022

      Nice to know that your toddler loves this recipe too!

      Reply

  • Steven
    March 24, 2022

    Not sure how this recipe is making 13-14 cakes… I got 7. Make if you make them super small as apps… but for a dinner portion… you’ll get about 6-8. I love this recipe though.

    Reply

    • Natasha's Kitchen
      March 24, 2022

      Hi Steven, maybe you were able to make bigger patties but glad you enjoyed it!

      Reply

  • Kristin
    March 22, 2022

    Wow! This is a keeper! Flavors were amazing!

    Thank you!

    Reply

    • NatashasKitchen.com
      March 22, 2022

      You’re very welcome!

      Reply

  • Julie pickerel
    March 16, 2022

    Awesome, I used leftover salmon from day before. Instead of Mayo I used the leftover remoulade. I also coated in panko and fried like chicken. Super crispy, moist, and delicious!
    Thank you

    Reply

    • Natasha's Kitchen
      March 16, 2022

      Sounds so good! Thank you for your review, good to know that the substitution that you used worked well.

      Reply

  • Gloria
    March 15, 2022

    Simple, fast, easy and absolutely DELICIOUS!! Definitely a keeper. Thank you so much for sharing Natasha.

    Reply

    • Natasha's Kitchen
      March 16, 2022

      You’re welcome, Gloria. I’m happy to hear that you loved this recipe!

      Reply

  • Jonathan
    March 14, 2022

    I just finished making these with the leftover salmon I had from last nights cook. They came out nice, and tasty. I substituted the half raw pepper for a already roasted pepper from a jar. Also, I didn’t have panko so I used regular bread crumb. After pan searing them I through in the toaster oven at 350 convection for 20 min. It really crisped them up. We ate them with fresh lemon.

    Reply

    • NatashasKitchen.com
      March 14, 2022

      Thank you for sharing, Jonathan. So happy you enjoyed this recipe. Thank you for the excellent review.

      Reply

  • Rashida
    March 6, 2022

    Delish! And best of all my 2 year olds like them. Quick and easy. I had some pre Cooked Salmon from Trader Joe’s which made this extra quick.

    Reply

    • Natasha's Kitchen
      March 7, 2022

      Thanks for your good comments and feedback, glad you enjoyed it!

      Reply

  • Chris Hall
    February 9, 2022

    I made these for dinner tonight. I didn’t have red pepper. I substituted banana pepper. No fresh parsley so I used half the amount of dried and added it while cooking the onions. In our house garlic is a must so I added 4 cloves to the pan halfway through cooking the onion and pepper. I cooked some of the cakes in cast iron as the recipe called for and half in the air fryer at 400° for 12 minutes. We can’t decide which ones we liked better. There was a subtle difference in taste. They were both delicious!

    Reply

    • Natasha's Kitchen
      February 9, 2022

      I’m glad you liked the recipe with the substitutions that you used. Thank you for sharing that with us!

      Reply

  • Diane
    February 9, 2022

    These are delicious! I made them for dinner along with rice pilaf and a salad. They are also good for breakfast with grits. Thanks so much!

    Reply

    • Natashas Kitchen
      February 9, 2022

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

      Reply

  • Steve
    February 3, 2022

    We used your salmon patty recipe tonight and they were great. Thanks for sharing this terrific recipe.

    Reply

    • Natashas Kitchen
      February 3, 2022

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

      Reply

  • Joe Hamilton
    February 2, 2022

    These were great! My whole family loved it, I used fresh salmon, boiled it, and used sweet onion green onion and parsley, baked at 350 for 10 minutes first side, flip, 10 minutes 2nd side

    Reply

    • Natasha's Kitchen
      February 2, 2022

      I’m happy to hear that it was a hit to your family, Joe. Thank you for sharing that with us!

      Reply

  • Judy
    January 27, 2022

    I add a squirt of dijon mustard to the recipe and it’s delicious!

    Reply

    • Natashas Kitchen
      January 27, 2022

      Yum! Thank you so much for sharing that with me.

      Reply

  • Krysia
    January 25, 2022

    I’ve made your recipe several times and love it. Just wondering if I can freeze them and if so, before or after cooking them?

    Reply

    • Natashas Kitchen
      January 25, 2022

      Hi Krysia, 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

  • Kristen
    January 15, 2022

    Perfection! I add minced mushroom as well just for more veggies. Love this recipe. Have made 10+ times.

    Reply

    • Natashas Kitchen
      January 15, 2022

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

      Reply

  • Lisa E
    January 11, 2022

    I was really surprised by this recipe. It is so flavorful and almost rich but with so little salt. I served it with a lemon garlic aioli, roasted potatoes and broccolini. This is a fantastic recipe for us because our local grocery store sells inexpensive salmon “bits” which are scraps from trimming their larger cuts. These are skinless so I just tossed them in olive oil before baking them. They cooked very fast. Now I’m inspired to find out what I can do with the whitefish bits they sell!

    Reply

    • Natashas Kitchen
      January 11, 2022

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

      Reply

    • Jenny from the north
      June 17, 2022

      I discovered “salmon trimmings” at my store today which is what prompted me to try this recipe tonight. I’ve never seen them for sale before but hope this is a new regular item. At $4/lb they are a bargain compared to the whole fillets at $12-15/lb depending on the day. I grabbed them thinking I’d make a chowder but remembered I’d bookmarked this recipe.

      Reply

  • Jan
    January 9, 2022

    Excellent salmon cakes. And top it off with your tartar sauce too, YUM!

    Reply

    • Natasha's Kitchen
      January 10, 2022

      Yes, tartar sauce sounds perfect!

      Reply

  • Mary Louise
    January 7, 2022

    These salmon cakes are so yummy! I baked them in the air fryer for 10 minutes at 400 and they turned out so crispy and golden.

    Reply

    • Natashas Kitchen
      January 7, 2022

      These are seriously a treat! I’m so glad you loved these salmon cakes, Mary!

      Reply

  • Christine
    January 4, 2022

    Natasha, these things are so good my kids don’t even make it to the table! They are theirs standing up at the island lol thank you for such a perfect recipe.

    Reply

    • Natasha's Kitchen
      January 5, 2022

      LOL, I love it when kids enjoy the food! I’m glad they loved the recipe, thank you for the review.

      Reply

  • Sara
    December 29, 2021

    My husband recently had a heart attack so we are looking for low fat low sodium recipes. I halved the olive oil and butter and used 2/3 of the mayo. It turned out fine. Many thanks to Natasha.

    Reply

    • Natashas Kitchen
      December 29, 2021

      Thank you so much for sharing that with me, Sara! Wishing a speedy recovery to your husband!

      Reply

  • Mike B
    December 16, 2021

    I made these tonight just as presented in your site and they are delicious. Had a lb. of fresh Salmon from Aldis and all the other ingredients and it was very easy. So good with your homemade tartar sauce. Thanks for the recipe!

    Reply

    • Natashas Kitchen
      December 17, 2021

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

      Reply

  • Felicia
    December 8, 2021

    Can I substitute the mayo with something else? My daughter has a dairy and egg allergy.

    Reply

    • Natasha's Kitchen
      December 8, 2021

      Hi Felicia, 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

  • MJ
    December 7, 2021

    Hi! Can these be frozen? If so…before or after sauteing?
    Thanks very much!

    MJ

    Reply

    • Natasha's Kitchen
      December 7, 2021

      Hi MJ, I haven’t tried freezing 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

      • MJ
        December 7, 2021

        Thanks very much Natasha! I am making them tomorrow and will give it a try. 👍

        Reply

      • Deb Milans
        December 21, 2021

        Hi Natasha!
        I have been making your salmon cakes for a couple years now, and I (and everyone I’ve made them for) love them! I generally freeze part of my batch when I make them so I can enjoy them again later. I always freeze them after cooking (initially frying them to a golden color so when I defrost and reheat in the frying pan they do not get too brown). I wrap each patty individually in saran wrap and then put into a freezer bag. I usually take them out of the freezer in the morning of the day I intend on cooking them. I serve with remoulade sauce but tartar sauce tastes great too.

        Reply

        • Natashas Kitchen
          December 21, 2021

          Thank you so much for sharing that with me, Deb!

          Reply

  • Patti Goodman
    December 4, 2021

    I made these tonight with some leftover baked salmon from last night. I didn’t realize until last minute that I didn’t have any panko, so I put half of a sleeve of saltines into my blender. They worked like a charm! I also added a few shots of hot sauce, because we love a little heat! They turned out perfectly delicious and I made the yummy tartar sauce too! Thanks for the fantastic recipe!

    Reply

    • Natashas Kitchen
      December 4, 2021

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

      Reply

  • Juan
    November 21, 2021

    I’ve made this a few times and it’s delicious! Great recipe for those uneven pieces I don’t want to serve whole. My partner absolutely loves when I make these and asks me to make them all the time! Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      November 21, 2021

      Hello Juan, great to hear that you always love making this recipe, Thank you for the review!

      Reply

  • Richelle C. Grant
    November 16, 2021

    Natasha,

    Thank you so much for this delicious salmon cake!!! It was superb! I’ve been meaning to make it for a long time but just able to do it tonight and wow! We are blown! So so good!

    My no. 1 fan is my husband and I’m your no. 1 fan! Most of my cooking is from your recipes! Thank you so much!

    Reply

    • Natashas Kitchen
      November 16, 2021

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

      Reply

  • Wendy
    November 10, 2021

    I made these for dinner. I had canned salmon in so that’s the only change I made. I made cocktail sauce for dipping since others don’t like mayo. I’ll definitely make these again and i want to try them with fresh salmon too.

    Reply

    • Natashas Kitchen
      November 10, 2021

      I’m so happy you enjoyed that. Thank you for sharing that lovely review with me, Wendy!

      Reply

  • Kathy
    November 9, 2021

    Having guests this coming weekend. Your recipe looks amazing! Once cooked, what’s the best way to keep the cakes warm while the rest of the dinner is being prepared, without drying them out? Thanks so much Natasha!

    Reply

    • Natashas Kitchen
      November 11, 2021

      Hi Kathy, using the “keep warm” setting in your oven may be best. You can also reheat them.

      Reply

  • Neva
    October 31, 2021

    I have never cared for salmon patties, because my country mom/grandmother used that odiferous, canned stuff with bones in it, and added just egg, a bit of onion, and crushed crackers. BLECCCH.

    But on this chilly day, my mom, now in her 80’s, wanted salmon patties for lunch. I had two 5oz. cans of Starkist canned salmon in the pantry for salmon salad, so used those along with all the other ingredients (which I had on hand) Adjusted quantities slightly for the amount of salmon.

    All I can say is WOW!!!

    Mom said they were the most delicious she’s ever tasted, and I COMPLETELY AGREE! (I had three!)

    Many, many thanks for a wonderful, keeper of a recipe! ♥️🤗✨

    Reply

    • Natashas Kitchen
      November 1, 2021

      I’m so happy you found a new keeper on my blog, Neva! Thank you so much for sharing that with me.

      Reply

  • Leslie McCain
    October 30, 2021

    I hadn’t made salmon Pattie’s before with fresh salmon. SoI used this recipe. I had all the ingredients but the parsley, and I substituted fresh chopped kale, which worked fine. These are awesome! Never canned salmon again! Thank you!

    Reply

    • Natashas Kitchen
      October 30, 2021

      I’m so glad you loved these salmon Cakes, Leslie! Thank you for your awesome review!

      Reply

  • Celeste Whittemore
    October 22, 2021

    HOLY COW THESE ARE AMAZING!!!!
    I had left over salmon from Costco and needed a way to use the meat.. I thought I would try this recipe but on but honestly didn’t think that I would love it. I could not have been more wrong!! I’m going to take the leftover patties and freeze them. When you do that make sure you have not satisfied them 1st.

    Reply

    • Natashas Kitchen
      October 22, 2021

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

      Reply

    • Kathy
      October 28, 2021

      not satisfied them first? What did you mean there? I was just coming to ask if we could freeze patties after cooked?

      Reply

  • Tamie
    October 21, 2021

    I was wondering Can these salmon cakes be baked in oven? If so what temp & how long?

    Reply

    • Natashas Kitchen
      October 21, 2021

      Hi Tamie, 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

  • Pamela Tebelman
    October 19, 2021

    Great recipe, thanks for sharing it. I used canned salmon and it worked great and didn’t have worcestershire so I used teriyaki sauce. I think I would add a little lemon juice to it next time. Thanks again!

    Reply

    • Natasha's Kitchen
      October 20, 2021

      Hi Pamela, good to know that your substitute ingredients work well. Thank you for sharing that with us!

      Reply

  • 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

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