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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
- 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
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I substituted mayo with Dijon mustard….Absolutely delicious!
Great easy recipe.
I’m glad to hear that Stacey! Thanks for sharing your great review with other readers!
OH what a great IDEA!!!!
I made the salmon cakes and
tator sauce 👍
I will definitely make them again. And serve them as a appetizer. Delicious.
I do have a question. any knowledge on how the cakes freeze. And taste reheated
Hi Diane, 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’m making these tonight. Can the Mayo be substituted with something else or even omitted altogether? Please let me know a substitute that would work
Thanks in advance
Hi Ariel, 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. Maybe someone else has tried and can offer some insight? Thanks in advance! 🙂
Try creme fraiche. It seems to go with everything!
Greek yogurt can be used for moisture as well I would imagine. Also instead of bread crumbs I am going to use crushed almonds.
JL How did they turn out? I’m serving to some gluten-free folks and have almond meal I could use.
These were easy and D-E-L-I-C-I-O-U-S! My two year old has a mature palette and my husband is the “chef” in the family. I scored points with both.
Awesome! I’m glad to hear that! Thanks for sharing your fantastic review! 🙂
Can these be frozen after they are cooked?
Hi Grace! That should work fine 🙂
Grace, the best way to freeze any fish cake is to wrap it in saran wrap uncooked and freeze. It is better to freeze them BEFORE cooking. Usually fish that was made and cooked in advanced and then frozen to eaten at another time is not as flavorful nor as moist. (it is mostly dry and over cooked) Hope that helps you 🙂
Where is the recipe for the tartar sauce?
Here is the direct link to the tartar sauce recipe Mary! https://natashaskitchen.com/2012/02/04/tartar-sauce-recipe/
I would give it 10 stars! These are so delicious and easy to make! I’ve made them 3 times in a past month. I didn’t have any real salmon so I used canned one (Cosco brand, Kirkland, I think). Delicious!!!! My husband and toddler loved them too!
I’m so glad to hear the entire family enjoys this recipe! Thanks for sharing your excellent review Evgeniya!
Hello Natasha,
I stumbled across your recipe while at work on 9/5/17. I went to the store right after work to pick up my missing ingredients the Panko & Salmon. I made a little more than your recipe calls for, however, it was a BIG hit with my husband and the next day my co-workers as well. They loved it so much that they all now have the recipe.
Thank you for a great remake on an old classic.
Hello LaShawn!
It’s my pleasure!I’m happy to hear how much everyone enjoys this recipe!
Thank you for sharing your excellent review!
Just made these and they are amazing.Did not even need any tartar sauce.
That’s great Debby! I’m glad you love the recipe!
made this recipe tonight and OMG…soooo good! I will definitely keep this recipe on hand…mmmm
I’m so glad to hear how much you love the recipe! Thanks for sharing your fantastic review Marti!
Absolutely delicious, and a great way to use up leftover salmon. I’m not always a huge fan of tartar sauce, so I opted to make a Greek Yogurt/cucumber Tzatziki dipping sauce instead. It was terrific! Thanks for the great recipe!
You’re welcome Lisa! I’m glad you love the recipe! Thanks for sharing your wonderful review!
I made this recipe minus the chopped red bell peppers — it came out fabulously delicious ! ! Also made the tartar sauce which was off da chain good!! Had them with some white rice — mmm mmm good!!Thanks for sharing both recipes. I will definitely be making these again.
My pleasure! I’m happy to hear how much you love the recipes Cheryl! Thanks for sharing your awesome review!
I made these tonight, followed the recipe didn’t change a thing. They turned out great! We will be making these again.
I also made the home made tarter sauce mmmmm good!!!
Brenda, thank you for the nice review, I’m so glad to hear that it turned out great 😬
Trying these tomorrow for dinner. Didn’t see receipt for tarter sauce?
Hi Cheri, absolutely! Click here for the recipe (I have links scattered in a few spots throughout the post if you are looking for it in the future). I hope you love it! 🙂
I made this tonight, 11 Aug 2017, absolutely delicious. Two thumbs up from my wife as well. Followed the recipe exactly, perfect, 4 for 4 😉
I’m glad to hear you love the recipe Lee! Thanks for sharing your fantastic review!
I made these this evening using salmon fillets my hubby smoked a couple of days ago! Holy deliciousness!!!! He want me to add jalapeños next time. Personally, I wouldn’t change a thing! Thanks if the recipe!
You’re welcome Sandy! I’m glad you love the recipe so much! Thanks for sharing your excellent review!
Made these last night and we finished the whole batch and so I just had to made another batch today! They are delicious and go great with the tartar sauce (which I want to try with homemade mayo next time).
That’s great! I’m happy to hear everyone enjoys the recipe so much! Thanks for sharing your great review Rita 🙂
Can you tell me what the calories are for a 1 spoonful?
Hi Jilian, Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!
Hi Natasha,
Loved your receipe for Red salmon cakes. I have red salmon in the can and only making for one. Are these good for left overs?
Thank you for the compliment Judee 😬. These cakes are great as the leftovers and can be even eaten cold.
I love salmon patties. Have you ever tried a cold , leftover salmon patty on a sandwich. Use mayo or tartar sauce as the spread. Add some salt and lots of pepper and enjoy.
What a great suggestion! Thanks for sharing your tips with other readers Brenda!