Salmon Cakes Recipe
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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!
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
*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.
2. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
3. In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. I find it’s easiest to portion the patties using a flat ice cream scoop then pressing them into 1/3 to 1/2″ thick patties.
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.
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!
P.S. If you love this recipe and salmon in general, our famous baked salmon is a must try!
Salmon Cakes Recipe (Salmon Patties)
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
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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.
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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.
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Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
Recipe Notes
*Note: Fresh salmon is best, but it can be substituted with leftover cooked salmon, or 14-15 oz of well-drained canned salmon, or three 5 oz salmon packets. If mixture is too moist to hold the patty shape, add more bread crumbs and if it is too dry, add an extra Tablespoon of mayo.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Love Salmon?! Me too!! Check out all of our Salmon Recipes Here :).
Natasha Kravchuk
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Oven Baked Salmon with Lemon Cream Sauce 
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Baked Salmon with Garlic and Dijon 
Avocado Salmon Salad Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
Thank you for this great review, Michael! I’m so glad you enjoyed it!
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.
Good to know that the changes that you made worked out well! Thanks for sharing that with us, Charlotte!
I grew up calling it
wousta-sheer sauce…still do
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?
Hi Michelle, they shouldn’t fall apart, but size could be the reason why they did. It’s hard to say without being there.
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!
That sounds fantastic! I’m glad this recipe was a huge hit for you both. Thanks for your great feedback, we appreciate it.
These are absolutely amazing especially with the tartar sauce recipe….. 10 stars!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Joanne!
Can you freeze these? Before baking? or after baking?
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.
The recipe would be lovely, but the fish cakes fall apart too easily in cooking and in taking out of the pan
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.
This is by far the best recipe I have found for salmon cakes. I use regular homemade bread crumbs. Everyone loved them.
Aww, that’s the best! Thank you so much for sharing that with me, Sally!
I’ve made these delectable salmon cakes about 10 times since I first tried this recipe recipe. Excellent every time!
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.
What if all I have is frozen uncooked salmon?
Hi KP, I would defrost first to use fresh salmon.
Thanks for sharing this delicious recipe. It was great with the tartar sauce.
You are very welcome, Sharmin. Glad you liked it!
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.
Nice, thanks for sharing that with us, Steven! Glad you loved the end result.
What is the serving size in relation to the nutrition label? 1? 2?
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.
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!
Haha! I love this comment! I’m glad you’re both enjoying my recipes! Great job Tina!
These were amazing!!
I’m so glad you enjoyed it!
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!
Thank you so much for sharing that with me, Kelsey! I’m so happy you enjoyed this recipe.
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
Wow, that is awesome! I’m happy to know that your husband loved this recipe. Thank you for sharing, Angelika.
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!
You’re welcome, Siyin! I’m glad you enjoyed them! These do make for the best leftovers.
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!!!
Hello Mara. that is a very nice comment and feedback. Thank you for your review, glad you loved the recipe!
Hi!
Can these salmon cakes before frozen after ingredients are mixed together, before frying them?
Thanks!
Hi Kathy, yes, these can be made ahead, and freeze until ready to cook.
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!!
Perfect! Thank you for your great review, Jeanette. I’m so happy that you loved the recipe.
Loved this recipe!
I’m so glad you enjoyed it Kelly!
Delicious! My daughter made these with our leftover grilled salmon from the night before and they were a huge hit for lunch today 🙂
I’m so happy you enjoyed that. Thank you for sharing that with us, Yvonne!
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.
Thank you so much for sharing that with me, Annette! I’m so glad you enjoyed it!
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!
You’re welcome! I’m so happy that was helpful!
These look really good. Can they be frozen after cooked? How would you reheat?
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.
Thank you made tonight and excellent. I am going to try freezing the rest.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I have frozen them and they are just as good when they are thawed and fried later.
Thank you so much for sharing that with me.
Just what I wanted to know.
Thanks!
My new FAVORITE!!! And that tarter sauce is like no other!!!
Thank you.
You’re welcome! I’m so happy you enjoyed it, Cathy!
This is such a tasty recipe. I made the salmon cakes and the tartar sauce and there was so much flavor!
That’s just awesome! Thank you for sharing your wonderful review!
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!
That’s just awesome! Thank you for sharing your wonderful review!
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
I’m so happy you’re enjoying our recipes! Thank you so much for the fantastic review and your encouraging words.
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.
Nice to know that, Mike. I hope you’ll love all the other recipes that you will try!
Natasha, very impressed, last minute lunch idea, I used garlic olive oil and put them in a skillet. Thank you
You’re welcome! I’m happy you enjoyed that!
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!!
Hi Janay, I’m happy to know that you loved the recipe! Yay, thank you so much for sharing that with us.
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
That’s great to hear, Rose. Thank you for sharing that with us! Please let us know how it goes using yogurt.
The best salmon cakes I have ever made. Thank you for this amazing recipe.
You’re so welcome, Carol. Thank you for your awesome review!
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!
Hi Janice, yes, these can be made ahead, just refrigerate until ready to cook.
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!
Hi Mike, sounds like a great plan! Thanks for sharing that with us.
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.
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.
Without a doubt THE BEST salmon cakes ever!!! I’ve tried many recipes, but this is the bomb!!!
I’m so happy to hear that! Thank you for sharing your great review, Vicky!
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.
Hello Jason, I am very glad to read your comments and feedback. Thank you so much for sharing them with us.
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.
Hello there, thank you for sharing your experience making this recipe. I’m happy to know that you loved it!
Hi Natasha,
I do not have any fresh parsley, what can I substitute for it?
Hi Maly, several of our readers reported great results substituting with dill.
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.
Hello Riana, how about plain Greek yogurt? I think that’s a good substitute.
Thanks , I’ll try that! 👍
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.
Hi Sherry, yes that is per patty. I’m glad you enjoyed these patties!
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
Sounds good, Eric. I hope this becomes your new favorite!
Delicious! 😋 Is it possible to freeze the salmon cakes? If yes, is it when they are cooked through?
Amélie, Montréal
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.
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.
That’s so great! It sounds like you have a new favorite!
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.
Fresh is always best 😉 Thank you for this wonderful feedback, Eric!
From Australia .. we always make salmon cakes with mashed potato, onion, parsley at our place but definitely willing to give this one a go.
Sounds good too, thanks for sharing that with us. I hope you love our version too, Christine!
Great taste. Easy recipe. I’ll be making these again!
I’m so glad you enjoyed it!
Was the best salmon cakes I’ve cooked. Will recommend this to anyone. Thanks
You’re welcome! I’m so happy you enjoyed it!
Hi. Just came across this recipe. Can the salmon cakes be made and kept in the fridge then cooked the next day?
Hi Jessica, Yes, these can be made ahead, just refrigerate until ready to cook.
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.
So nice to know that, Dee! Thank you for sharing that with us. I’m glad you liked this recipe!
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?
Hi Kate, that should work just fine. The breading on the patties will crisp up on the skillet.
What temp and how long to bake and what temp and how long to air fry? Thanks!
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!
Thank you! Trying them tonight!
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.
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!
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.
Nice one, Denise! Thank you so much for sharing some tips with us.
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.
Thank you so much for sharing that with me! I’m so glad you enjoeyd this recipe, Linda!
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
You’re welcome! I’m so happy you enjoyed it!
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!
I bet this would be great as a sandwich! Thank you for sharing this awesome review with me, Mike!
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.
I’m so happy to hear that! Thank you for sharing your great review
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!
I’m so glad you enjoyed it!
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!
So glad you loved this recipe, Nicole. Thank you so much for sharing that with us!
Can you freeze and reheat or freeze then fry them?
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.
When they are frozen do you fry them or bake them? What’s the difference in cook time from frozen? Thank you!
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.
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.
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!
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!!
That’s so great! It sounds like you have a new favorite, Liz!
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!
WOW! That’s amazing! I’m so glad you tried this recipe!
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.
That sounds delicious! Thank you for sharing that with me!
Hi Natasha
I made this for my family and they love this recipe!!!!! I will make for now on
Yay so awesome! Thank you for your great feedback, we appreciate it!
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.
Thank you so much for sharing that with me Pam! I’m so happy you enjoeyd that!
Looks great. The video is helpful. One note – please learn how to pronounce Worchestshire ;))
Worcestershire…. as I need to learn how to spell it!!
I definitely had to think about that one!
This is how I say it…..”what’s this here sauce.” Works every time – LOL
I’m so glad you enjoyed the video, I’ll work on my pronunciation.
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:)
I’m so happy your family enjoyed this recipe, Cathy! That’s so great!
Awesome recipe! Even my 7 ur old daughters loved it!
That’s so great Joe! Thank you for that wonderful review!
If I’m using canned salmon do I put it in the oven for 10 mins or skip this step?
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.
Best foolproof recipe for fish cakes I have tried yet!!! They turned out exactly as shown!
So fantastic! Love it, thanks for sharing that with us!
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!
I’m so glad it worked out Liz! Thank you for sharing that great review!
Really happy with how these turned out!
That’s o great! Thank you for this wonderful review Marie!
Omg they were amazing !!! What can I say…I try Natasha recipes and wow it always comes out amazing . I made it just as she stated and it came out terrific and she explained so good.. thank you
Next time I will try cod
Aww! That’s the best! Thank you for sharing that awesome review with us Tara!
I made these for dinner today and they were a hit! So delicious! Thank you
You’re welcome! I’m so happy you enjoyed it Maria!
When I think of salmon cakes I think if the bready, gummy ones made with canned salmon and I’ve never liked them. Hubby asked me to make some so I used this recipe and followed it exactly except for halving it and omitting the parsley. These were absolutely delicious! Thank you so much for correcting my impression about salmon cakes!
You’re welcome! I’m so happy you gave these a try!
I make your salmon patties. I always have a batch in the freezer
for quick meals. Baking fresh salmon is so easy and worth the effort. When my husband is given a choice for dinner he always wants the salmon patties. Thank you. I am going to make the crab patties now for a variety. Thanks
You’re welcome! I’m so glad you and your husband have enjoyed these salmon cakes! They are popular for good reason!!!
Hi Georgette, how do you freeze them? Before they are fried or after?
I am also wondering best way to freeze them?! Caught a big ol’ king salmon this week and wanted to freeze some patties!! Do you individually wrap? Layer with parchment paper? Tips are appreciated
Hi Lindsey, 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.
What did you use for dipping sauce?
Hi Leonela, you can find the tartar sauce here.
I substituted Flax Meal mixed with water for the eggs and jarred roasted red peppers and they were very yummy and easy. The ice cream scoop idea is awesome!
Thank you so much for sharing that with us, Barbara! I’m happy you enjoyed that!
Regarding the freezing of these salmon cakes…. do you mean make with raw salmon and freeze or cooked salmon but not cooked cake/patty? My salmon was bought fresh 3 days ago but I put it in the freezer and is defrosting now. Making these for postpartum meals.
Hi Miranda, I would cook the salmon to form the patties and then freeze before cooking the patties.
Im looking forward to trying these! Have you ever frozen them? If so, do you freeze cooked or uncooked and do you have any advice for reheating? Thanks!
Hi Jennifer, Yes you may, however, it is better to freeze them BEFORE cooking. Usually, fish that was made and cooked in advance and then frozen to eaten at another time is not as flavorful nor as moist. (it is mostly dry and overcooked) Hope that helps you.
My husband cooked our salmon on our green egg. I used your recipe for our left over salmon. My husband said that these were the best salmon patties he has ever eaten. I have a picture, but i did not know how to post it to you.
Wow! That’s just awesome Marian! Thank you for that awesome feedback!
Hi Natasha, I will definitely try these. I noticed that the recipe is posted twice on your website as salmon cakes and salmon patties. I thought there might be a difference between the 2, but noticed the same ingredients. Are patties a larger version of the cakes?
Hi Marlene, they are essentially the same – it was before I had the capability to add a video to the old post when I created a video for it so I had to make a whole new post. We’ve come a long way with technology!
The salmon patties are really delicious. Now we are going to try your tartar sauce.
Fantastic! I think you’re going to enjoy the tartar sauce too.
My husband and 14yo son LOVED these, they disappeared so fast it was amazing! I also added half of a jalapeno pepper to the onion mixture, and used cilantro not parsley b/c that’s what I had. Will definitely make these again!
Yay, love it! Thanks for sharing your great comments with us, Christine!
Could I grill these on the BBQ on a sheet pan instead of frying?
Hi Kelly, that sounds delicious but to be honest I have not tested that to advise. If you happen to experiment please let me know how you like that!
I am going to try placing the salmon patties on an oiled baking sheet. BBQ at 425.
Bake for 15 minutes, turn and continue baking another 5 minutes until golden brown on both sides. I will let you know how they turn out.
So, learned the hard way, need indirect heat on the BBQ. Keep it at 425 – grill on sheet pan 10-15, flip for another 5-10
Are the nutrition facts for one salmon cake?
Hi Angela, yes that is correct. The number of servings are at the top of the recipe card and in this case it is per salmon cake, based on making 13 salmon cakes.
I make salmon cakes fairly regularly, but wanted to try a new recipe. This recipe was quite a bit different from the one I usually use. In addition, I decided to make the tartar sauce since you raved about how good it was! My husband told me that I needed to leave this review. He is not a salmon cake lover, but with the tartar sauce he LOVED them (his words, not mine). Thank you! Great recipes!
That is so awesome, please thank you husband for his great feedback. We really appreciate it and we’re so glad you both enjoyed the salmon cakes!
Delish! Made this tonight and we really loved it
I’m so happy you enjoyed this recipe Lannie! Thank you for that wonderful review!
We had baked salmon for dinner and there were leftovers. I get hungry late at night so I googled salmon cakes and found your recipe to be quick and easy. I made half the recipe which made 10 mini cakes and I just ate 3! Thank you for the delicious recipe! Yummers
You are very welcome, Gina. I’m so glad you chose to try this recipe and so happy that you loved it!
I just made this tonight, I had leftover salmon that I was bored with, this recipe brought it back to life!! I was looking through leftovers in the fridge and meh and I saw this recipe and I realized I had almost all the ingredients. I didn’t have Panko so I buzzed up ritz crackers and I used dill since I didn’t have parsley but OMG this is going to be a new thing I make regularly!! Thanks so much for sharing!
Yay that is so awesome! Thank you for giving this recipe a try, that makes me so happy!
Best salmon cake recipe ever. My husband could NOT stop eating them. Cant wait to make them again. Thanks.
That’s just awesome Hattie! Thank you for that great review!
Made your Salmon cakes tonight for dinner. They were a hit with my family, moist and very flavorful. Also easy to make. I will definitely use this recipe again.
Thank you!
That’s so great! Thank you for the wonderful review Susan!
Made with left over grilled steel head fillets. Fantastic, easy recipe. Will make again for sure. Thank you. Added a few chile flakes to kick it up a notch, but would have been just great as your recipe described. Forgot to add star rating. 5 for sure.
I’m so glad you enjoyed it, Saul! Thank you for the wonderful review!
Made with left over grilled steel head fillets. Fantastic, easy recipe. Will make again for sure. Thank you. Added a few chile flakes to kick it up a notch, but would have been just great as your recipe described.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Yummy! Put them on some Hawaiian rolls and some spicy coleslaw!
Thanks for the amazing feedback, Lauren.
These were a big hit! I don’t even like salmon (too fishy) but I liked these cakes!
So great to hear that you enjoyed this recipe. Thanks for sharing, Lisa!
My husband loves these. We have at least once a week. They’re easy make to make and the flavor is terrific!
That’s so great! It sounds like you have a new favorite!
I love this recipe and make it all the time. Can I make the batter ahead of time in the morning, put in a container and then fry the patties later that evening?
Hi Ashley, Yes, these can be made ahead, just refrigerate until ready to cook.
Can I freeze these salmon patties ?
Hi Wendy, Yes you may, however, it is better to freeze them BEFORE cooking. Usually, fish that was made and cooked in advance and then frozen to eaten at another time is not as flavorful nor as moist. (it is mostly dry and overcooked) Hope that helps you
What could I substitute for parsley?
Hi Emily, several of our readers have reported great results using dill in place of parsley.
Made the salmon cakes tonight— did not have any red pepper, but had scallions on hand and although the pepper would have added nice flavor and color, the salmon was delicious! Had strawberries with your sponge cake for dessert—always a winner! Thank you!
You’re welcome Anne! I’m so glad you enjoyed this recipe!
This is easy to make. I used canned salmon my husband canned and it turned out tasty.
I’m so glad you enjoyed that!
Let me preface this by saying I really hate fish..I also follow a keto diet. Made this recipe for my family and replaced the panko with flax meal. They are so crispy and delicious…I had a taste…no let me say I ate a whole patty…wonderful recipe!
Thank you for that wonderful review Joey! I’m so glad you enjoyed this recipe!
Txs! I love salmon cakes! I roasted red potatoes & pearl onions & added a spinach orange vinaigrette salad for rounders. Happy all around.
That sounds perfect! Thank you for sharing that great review!
Hey Natasha,
I tried the salmon cakes and OMG they just melt in your mouth. This has become our new favorite in the family. Love your recipes and videos really help. Thanks for sharing this mouth watering recipe.
That is so awesome to hear! I am so glad you loved the salmon cakes.
I’ve made these salmon patties coupled with your tartar sauce and must say I love love love both recipes! Admittedly I do add a little cayenne pepper to my patties to add just a touch of heat.
Thank you for these recipes!
Thank you for sharing that wonderful review with us Jack!
Great recipe! Tasted amazing and even my 2.5 yo loved it!
That is so awesome! Thank you for your greag feedback.
OMG made leftover fresh salmon patties with your recipe. Never would have believed how I have elevated my cooking with your directions. Simple to follow, and the results make me excited to try another dish! FYI: Patties look exactly like the photo!
That is so awesome! Thank you for sharing that with us, Elaine. I hope you love every recipe that you try.
I have been cooking with my mothers salmon patty recipe for 40 years. I can honestly say they were mediocre at best. I stumbled onto this recipe and tried it right away. This is an incredible recipe oh my God I loved it I will never make my mothers salmon patties again. Thank you Natasha
I’m so glad you enjoyed that! Thank you for sharing that wonderful review with me!
Delish… i followed your recipe using leftover grilled (on a plank) salmon. Didnt have lawrys so i used some smoked sweet paprika and dried dill instead. Served with lemon, tarter sauce and fresh baked soft rolls. Excellent! Great use of expensive leftover salmon. Thank you.
That’s just awesome! Thank you for sharing that great review with us!
Salmon cakes were great! Used regular bread crumbs and dried parsley on hand. Im sure would have tasted even better as listed. Easy to make
That’s so awesome Becky! I’m so glad you enjoyed this recipe!
I made the fresh salmon patties with homemade tartar sauce for dinner tonight and my husband and daughters loved them. I used my own canned dill pickles in the tartar sauce. My husband said it was so different from our normal meals and delish. I served them with smashed baby Yukon potatoes and slaw. Definitely will have again.
Craving this right now! Isn’t the flavor amazing! I’m so glad you enjoyed this recipe Evelyn!
Husband loved the salmon patty and tarter sauce recipe. A perfect combination of flavors. Served with broiled Brussel sprouts and strawberry rhubarb pie. I would make this again when copper river salmon is here again.
Hello Tracy, thank you for your excellent feedback. I hope you and your family will enjoy every recipe that you will try!
This was my first try at salmon patties and it was a big success! We had pre-cooked plain salmon patties that were about a quarter pound each that came in a bag so It was a fine opportunity to use up these drab little patties. Also used dried parsley instead of fresh and coconut oil. The patties were gobbled up and quite filling on their own. Thank you, Natasha, for making my first try a success 🙂
You’re welcome! Great to hear that your first try is a success, I hope you love every recipe that you try.
Fantastic Recipe, I just wanted to share the following. We had leftover Haddock and scallops last night so I chopped them up and added it to the salmon as well along with some fresh dill omitting the onions replacing with green onion and they tasted amazing
Hi Tina, I’m so happy you enjoyed that. Thank you for sharing that with us!
Excellent recipe, and all I had to use was a can of salmon. Looking forward to trying it with fresh.
Sounds great! It will surely be better next time using fresh salmon.
Looking forward to making these tonight, but wondering if I can cook them in the oven instead of the skillet? Maybe at 400 or 425 and then turn them half way through cooking. Have you ever tried it? Thoughts?
Hi Gina, I haven’t tested that but I imagine it may work. If you experiment, please let me know how you liked that recipe.
Gina, How did they turn out baked in the oven?
Made the salmon cakes with leftover salmon. Also made the tarter sauce. Both were delicious! Family loved it. Will make again.
That’s nice to know. Thank you for sharing and for giving great feedback!
This was so yummy!! Both the Salmon cakes and the Tarter sauce.
I’m so glad you enjoyed it!
The recipe was simple and good.
Made these for the first time and they were absolutely delicious. Followed your recipe to a T. Will definitely be making these again. Thank you for this lovely recipe
I’m so glad you enjoyed it! Thank you for the wonderful review!
This being shelter-in-place times, couldn’t run to the grocery store so forced to improvise with what I had on hand – cilantro not parsley, carrot not red pepper – still turned out great! I think it needs a little spicy kick – sriracha mayo, or a little cayenne or some fine chopped jalapeno. Otherwise excellent!
Hello Patricia, that’s really good to know that your substitutes still worked great! We have to improvise nowadays, thanks for sharing, this is really useful information!
I follow you on Facebook. Your recipes are easy to follow and turn out great! The salmon cake recipe is my favorite. Thank you!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
I think you are a fantastic cook or should I say Chef. I have tried many of your recipes and all are terrific. I am hoping to run into you when I spend 2 months in Boise this summer. I have some 100 year old cookie recipes that call for a heaping quart of flour and a scant cup of lard. I think you would be just the person to perfect these. I can still taste them from 60 years ago but could never get them perfect.
Aww that’s the best!! That would be so neat! thank you for sharing that with me Barb! I hope you enjoy our city!
Natasha, another great recipe! I have this simple fish cake recipe. I didn’t have salmon but substitute with Cod and substitute GF with cornflakes crumbs or GF bread crumbs. It turned out great! Lots of flavor and delicious. Since, we’re a GF family I had to make adjustments because we really enjoy your recipes. Thank you for your works! God bless you!
Isn’t the flavor amazing, Sakuna! I’m so glad you enjoyed this recipe! Thank you for that wonderful review!
The salmon patties were so delicious. I did make a few tweaks to your original recipe. I used garlic and herb breadcrumbs 1/2 cup and plain pork rinds 1/2 cup to try to reduce the carbs a little. Thank you so much for posting the recipe.
So great to hear that you enjoyed this recipe, Misty. Thank you for giving an excellent feedback and for sharing some tips with us!
Ventured out into the wild today on a fishing expedition and tricked a Pacific NW spring chinook into being a salmon cake today. Fishy was happy to meet your recipe and so was I. Thanks!
LOL I’m glad that you were able to try this recipe, Jeff! Thanks for dropping by and leaving a good feedback here.
Absolutely outstanding. We used leftover salmon from the evening before. These salmon cakes were a huge hit even with our pickiest eaters. The best part is they are 95% salmon, not like your typical seafood carb-cake that has a hint of fish and/or crab. Highly recommended!
Love it! Thanks for your recommendation and wonderful feedback regarding this recipe.
how much old bay
Hi Bob, one of our readers wrote in with these results after using Old Bay: “I made these awesome Salmon cakes today.I added about 1/4 teaspoon of old bay seasoning. I did use fresh leftover salmon. My husband loved these cakes” I hope that helps.
Great recipe, I use Gluten Free breadcrumbs and add some corn.
I’m so glad you enjoyed it!
This recipe was great. I used canned salmon (14.75 oz) added onion, green pepper and celery and old bay as my salt source. I also added garlic and onion pepper. I used an ice cream scooper and it came out to 9 patties. Great taste and happy I found the recipe.
Great to hear that, Cherika! Thanks for sharing that with us.
I had a small piece of fresh salmon and was looking for something different. So I tried this recipe and now this is my family’s favourite dish. Thank you.
That’s just awesome!! Thank you for sharing your wonderful review, Jay! I’m so glad you found a family favorite!
Wow! These were amazing to make, especially with the homemade tartar sauce (Im never going back to store bought stuff again!). Easy to make and worked well with frozen salmon as well! Even my husband who dislikes anything seafood loved these!
So nice to hear that you and your husband loved this recipe! I always prefer homemade, it’s more effort but always worth it.
Has anyone tried baking these?
Hi Kim, One of my readers reported good results baking but did not share the details on bake time and temperature. If you test it out that way, let me know how you like them baked.
Was curious if it’s ok to make up patties or just the salmon mixture in fridge for the next day? Is that ok or must it be fried right away? Trying to save some steps after a long work day. Love your videos.
Hi Mary, Yes, these can be made ahead, just refrigerate until ready to cook.
Natasha, I couldn’t find the tartar sauce recipe, please advise
Hi Debbie, we have it linked in the recipe and can be found via the search field on our blog. I’ll like it for you here. I hope that helps.
Made these last night. Very easy and super delicious!!!
That’s just awesome!! Thank you for sharing your wonderful review, Marguerite!
I didn’t feel like going to the store for fresh salmon or a NY steak for dinner this evening. I had a can of pink salmon and went on line to find a recipe for salmon cakes. I read your recipe. It looked good. I made the recipe. It is excellent. I served the salmon cakes with steamed potato, broccoli, cauliflower and carrots. Everyone was happy.
Sounds like you had a great dinner! Thanks for trying out this recipe and for the good feedback.
I’m allergic to red bell peppers. Any suggestions for a substitute?
Hi Stephanie! Several of our readers reported great results using celery in place of pepper. I’d like to know how you like it if you test that out.
Wow! These were extremely yummy and a wonderful way to use up left over salmon. The salmon had a balsamic honey glaze so the taste of the salmon cakes was altered by that (they were sweet) but otherwise, I followed the recipe to a T. Delicious!!
I’m so glad you enjoyed that! Thank you for that wonderful review!
Not only were the salmon cakes delicious, I won’t be buying tartar sauce in the store any longer!
Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!
Hi
For this receipt Salmon cakes Can the 3 tablespoons of mayonnaise be substituted?
Thank you
Lyz
Hi Lyz, mayo adds some moisture and helps keep these together. One of my readers reported omitting it and using a little olive oil instead, but I haven’t tested any substitutes for mayonnaise.
Plain yoghurt works just as well as mayonnaise
Nice tip thanks for sharing!
Can you use sour cream for the Mayo. I don’t have any mayo in my house
Hi Sandra, I haven’t tested that yet to advise. If you try it, please let us know how it goes.
I’m looking forward to making these for my little one! Are you able to freeze these after cooking?
Yes you may, however, it is better to freeze them BEFORE cooking. Usually, fish that was made and cooked in advance and then frozen to eaten at another time is not as flavorful nor as moist. (it is mostly dry and overcooked) Hope that helps you
Easy to make and
and so delicious.
I’m so glad you enjoyed it!
Enjoyed salmon patties yesterday and were awesome to make. All ingredients gave it moist and great flavor. Well surely make salmon patties again for sure.
I am so happy to hear that you loved it! Thanks for the great feedback.
Hey Natasha. If I prep everything the day before but leave the last step (sauteeing the cakes) until the next day, what do you think?
I want them to turn our perfectly for family guests from out of town.
Hi George, I haven’t tried leaving the mixture uncooked in the fridge but we usually eat them within a day or 2 of being made. They would last 3-5 days in the refrigerator but I also think they would be safe to freeze after they are cooked.
I watched many of your videos and made a list of what I want to try. This recipe I made first and with tartar sauce is very yummy. Thanks for sharing!
You’re welcome, Kasia! I’m so glad you enjoyed this recipe!
This recipe is yummy ! Thanks .
Please give the recipe for TARTAR SAUCE also, thanks.
Hi Simi, you can find the tartar sauce here.