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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.

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)

4.94 from 102 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
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.

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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • bob
    April 2, 2020

    how much old bay Reply

    • Natashas Kitchen
      April 2, 2020

      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. Reply

  • Cherika
    March 29, 2020

    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. Reply

    • Natasha's Kitchen
      March 29, 2020

      Great to hear that, Cherika! Thanks for sharing that with us. Reply

  • Jay
    March 28, 2020

    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. Reply

    • Natashas Kitchen
      March 28, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Jay! I’m so glad you found a family favorite! Reply

  • Viktoriya Herbert
    March 24, 2020

    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! Reply

    • Natasha's Kitchen
      March 24, 2020

      So nice to hear that you and your husband loved this recipe! I always prefer homemade, it’s more effort but always worth it. Reply

  • Kim
    March 15, 2020

    Has anyone tried baking these? Reply

    • Natasha's Kitchen
      March 15, 2020

      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. Reply

  • Mary
    March 11, 2020

    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. Reply

    • Natashas Kitchen
      March 11, 2020

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

  • Debbie s
    March 9, 2020

    Natasha, I couldn’t find the tartar sauce recipe, please advise Reply

    • Natashas Kitchen
      March 9, 2020

      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. Reply

  • Marguerite Gager
    March 7, 2020

    Made these last night. Very easy and super delicious!!! Reply

    • Natashas Kitchen
      March 7, 2020

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

  • Steelton Mike
    March 5, 2020

    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. Reply

    • Natasha's Kitchen
      March 5, 2020

      Sounds like you had a great dinner! Thanks for trying out this recipe and for the good feedback. Reply

  • Stephanie
    February 26, 2020

    I’m allergic to red bell peppers. Any suggestions for a substitute? Reply

    • Natashas Kitchen
      February 26, 2020

      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. Reply

  • Doaa Elmasry
    February 25, 2020

    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!! Reply

    • Natashas Kitchen
      February 25, 2020

      I’m so glad you enjoyed that! Thank you for that wonderful review! Reply

  • Richard Ermolovich
    February 24, 2020

    Not only were the salmon cakes delicious, I won’t be buying tartar sauce in the store any longer! Reply

    • Natasha's Kitchen
      February 24, 2020

      Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!   Reply

  • Lyz Ruiz
    February 19, 2020

    Hi
    For this receipt Salmon cakes Can the 3 tablespoons of mayonnaise be substituted?
    Thank you
    Lyz Reply

    • Natasha
      February 20, 2020

      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. Reply

      • Catherine Smalberger
        February 27, 2020

        Plain yoghurt works just as well as mayonnaise Reply

        • Natasha's Kitchen
          February 28, 2020

          Nice tip thanks for sharing! Reply

  • Regina Taylor-Hines
    February 12, 2020

    Easy to make and
    and so delicious. Reply

    • Natashas Kitchen
      February 12, 2020

      I’m so glad you enjoyed it! Reply

  • Melva Herrera
    February 9, 2020

    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. Reply

    • Natasha's Kitchen
      February 9, 2020

      I am so happy to hear that you loved it! Thanks for the great feedback. Reply

  • This recipe looks phenomenal
    February 8, 2020

    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. Reply

    • Natashas Kitchen
      February 8, 2020

      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. Reply

  • Kasia
    February 1, 2020

    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! Reply

    • Natashas Kitchen
      February 1, 2020

      You’re welcome, Kasia! I’m so glad you enjoyed this recipe! Reply

  • simi
    January 18, 2020

    This recipe is yummy ! Thanks .
    Please give the recipe for TARTAR SAUCE also, thanks. Reply

    • Natashas Kitchen
      January 20, 2020

      Hi Simi, you can find the tartar sauce here. Reply

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