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 745 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Ingredients 

Servings: 13 to 14 salmon cakes

Instructions

  • Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.
  • Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
  • In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. It's easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2" thick patties.
  • Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.

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 Per Serving

157kcal Calories5g Carbs9g Protein11g Fat3g Saturated Fat53mg Cholesterol175mg Sodium221mg Potassium1g Fiber1g Sugar373IU Vitamin A8mg Vitamin C21mg Calcium1mg Iron
Nutrition Facts
Salmon Cakes Recipe (Salmon Patties)
Amount per Serving
Calories
157
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
53
mg
18
%
Sodium
 
175
mg
8
%
Potassium
 
221
mg
6
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
9
g
18
%
Vitamin A
 
373
IU
7
%
Vitamin C
 
8
mg
10
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: American
Keyword: salmon cakes
Skill Level: Easy
Cost to Make: $$
Calories: 157
Natasha's Kitchen Cookbook

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
4.98 from 745 votes (361 ratings without comment)

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Recipe Rating




Comments

  • Barb McWethy
    June 12, 2025

    Love these and I’m not a fish fan! Have you ever air fried these? I’m thinking it would work but thought I’d ask the expert.

    Reply

    • NatashasKitchen.com
      June 12, 2025

      Hi Barb! I’m glad you love the recipe! One of my readers reported good results baking them in the oven but did not share baking time/temp.
      Another reader baked them in the air fryer for 10 minutes at 400 and they turned out so crispy and golden.

      Reply

  • Jane Crump
    June 5, 2025

    I had a good amount of left over salmon from a dinner party buffet and decided to hunt for a recipe for salmon cakes. Natasha’s Kitchen NEVER disappoints. Thanks for another great recipe. Everyone loved these.

    Reply

  • Ginny
    June 1, 2025

    I love the taste of these, but I am having trouble with them sticking to my pan, and then they fall apart. Any suggestions to keep this from happening?

    Reply

    • Natashas Kitchen
      June 2, 2025

      Hi Ginny, 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

  • Pam
    May 23, 2025

    One of our favorite dinners! I am in a cooking mood today so I made these with the Cauliflower recipe and your amazing Brownies for dessert!

    Reply

    • Natashas Kitchen
      May 23, 2025

      Don’t you just love it when that cooking mood hits! Thank you for your wonderful feedback, Pam!

      Reply

  • Laurie
    May 23, 2025

    Just made these for lunch with the homemade tartar sauce. So delicious! I’m always happy to see a recipe from you for anything I google! First time posting, but I’ve made so many of your dishes and always a hit! Laurie

    Reply

    • NatashasKitchen.com
      May 23, 2025

      Hi Laurie! Thank you so much for taking the time to review the recipe. It helps the recipe reach a larger audience. I’m so glad you’re enjoying the recipes. We love these with our homemade tater sauce!

      Reply

  • Brian
    April 23, 2025

    Can these patties be formed and frozen and then cooked at a later time?

    Reply

    • NatashasKitchen.com
      April 23, 2025

      Hi Brian! 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.

      Reply

  • LGC
    April 21, 2025

    Well, that was delicious. The only thing I didn’t have was the fresh parsley, so I put about a half a Tbs of dill in and I used homemade breadcrumbs. These are going to be a definite meal at the marina. I will cook ahead of time and just warm them on the grill.

    Reply

  • Shem Ishler
    April 17, 2025

    Salmon cakes, while not sweet, are still delicious!

    Reply

    • Natashas Kitchen
      April 17, 2025

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

      Reply

  • Someone from worcester
    April 10, 2025

    How to pronounce Worcestershire= wuh-ster-sher.

    Reply

    • Natashas Kitchen
      April 10, 2025

      Thank you so much for sharing that with me.

      Reply

  • Michael L.
    April 1, 2025

    Made this tonight- amazing! Have never made anything like this so. Added a spicy aioli – so good! Cannot wait to make this again!

    Reply

  • Ken L.
    March 28, 2025

    Cut the Salmon in half down to 1/2 lb as we wanted more them less fishy. Left everything else alone. So wonderful! We have added this meal to our regular fish dinner routine.

    Reply

    • NatashasKitchen.com
      March 28, 2025

      Hi Ken! I’m so glad you loved the recipe. Thanks for sharing your experience.

      Reply

  • Lauren W
    March 28, 2025

    I have made this recipe numerous times (as well as the home-made tartar sauce). It is delicious and a great way to use frozen salmon. Instead of using 1/2 red pepper and a medium onion, I saute up a large red pepper and a large onion and use half in the recipe and freeze the other half for the next time I make them. Because I know I’m going to be making them again!

    Reply

  • Shannon
    March 28, 2025

    Absolutely delicious! I love salmon, but was getting bored of it on its own. This recipe kicks it up several notches on the flavor level! I did not have a garlic/salt mix, so I just used half of each. I also used a whole red pepper instead of half. BUT my pepper was on the smaller side.

    Reply

  • Tami
    March 23, 2025

    Have you ever made these ahead and froze them uncooked? I’m trying to get some meals prepped for my daughter before she goes in for surgery.

    Reply

    • Natasha's Kitchen
      March 23, 2025

      Hi, that should work too! Place your uncooked salmon cakes in a baking sheet lined with parchment paper. Store them in a freezer bag or an airtight container for about 2-3 months.

      Reply

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