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!

Natasha's Kitchen Cookbook

Salmon Cakes Recipe (Salmon Patties)

4.99 from 664 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

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

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.

Read more posts by Natasha

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Recipe Rating




Comments

  • Nancy
    February 20, 2019

    I have made these several times using canned wild red sockeye salmon. We love them. I freeze half uncooked cakes and let them thaw before sautéing. Excellent served with pickled beets!!

    Reply

    • Natashas Kitchen
      February 20, 2019

      That sounds like the perfect side for these cakes! Thank you for sharing that with me!

      Reply

  • Christopher Watts
    February 18, 2019

    Very, very, VERY good salmon recipe! AND with the right amount of effort to be happy being in the kitchen.
    Suprisingly, I didn’t have wurshterishirre sause- only soy. UH!
    That said- this was awesome easy and a keeper.
    The ‘tarter’ sauce- eh.
    It is certainly a fresher alternative to the jarred seafood section stuff. I read the labels on the jarred vs the jarred ingredients that I used- waaay better!
    It just didn’t feel ‘tarter’ to me. Wondering if a less mayo option might do the job. All the same- awesome combo of food and feels. Thanks!

    Reply

    • Natashas Kitchen
      February 19, 2019

      I’m happy you enjoyed that, Christopher! Thank you for shharing that with us!

      Reply

      • Connie
        May 29, 2019

        I made them tonight with a bunch of left over grilled salmon and I used the Italian panko crumbs it was tasty I couldn’t stop eating it.

        Reply

        • Natashas Kitchen
          May 30, 2019

          That’s so awesome, Connie! I’m so happy you enjoyed that!

          Reply

  • Eric Anderson
    February 12, 2019

    I made these over the weekend & i must say these are the best tasting salmon cakes I have eaten. This is now my go to recipe. I didn’t have a onion so I used green onion instead. That was the only change. I shared one with a co-worker who really loved it as well. Making them again for the kids this weekend, can’t wait for them to try the cakes, they are my best judges. Thank you so much.

    Reply

    • Natashas Kitchen
      February 12, 2019

      Hi Eric, Thank you for the wonderful review! I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Corinne
    February 5, 2019

    Hi Natasha
    I’m gluten intolerant so I couldn’t use the panko crumbs so I substituted with grated cauliflower,they were absolutely the best I’ve ever had ..yummy they certainly will be on our menu 😉

    Reply

    • Natashas Kitchen
      February 5, 2019

      Thank you so much for sharing that with me Corinne, I love that you gound a gluten-free alternative!

      Reply

  • Arlene Fisher
    February 4, 2019

    I had these tonight and they are the best – yummy!!!

    Reply

    • Natashas Kitchen
      February 5, 2019

      I’m so happy to hear that! Thank you for the great review!

      Reply

  • Elena
    February 1, 2019

    I love your site! Is there any way to substitute eggs for this recipe? My son is allergic. Thanks!

    Reply

    • Natashas Kitchen
      February 1, 2019

      Hi, Elena, I haven’t tested that without eggs or with a substitution so I can’t advise. If you experiment, let me know how you liked the recipe

      Reply

      • Violet
        July 8, 2020

        Darn, I’ve been scanning for someone who substituted the egg!

        Reply

  • Tania
    January 24, 2019

    I don’t have panko crumbs, but instead have Italian bread crumbs. Could I just them in place of the panko?

    Reply

    • Natashas Kitchen
      January 24, 2019

      Hi Tania! Several of our readers have tried and seemed to have had great results!

      Reply

  • Leslie
    January 7, 2019

    I made these with almond flour instead of bread crumbs. They came out very tasty! I processed dill pickle, mayo and truvia for a dipping sauce. Will make again!

    Reply

    • Natashas Kitchen
      January 7, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Glenda Dennis
    January 6, 2019

    We had these for tonight for dinner. I made them larger and served them on toasted hamburger buns. They were delicious and the family loved them!

    Reply

    • Natashas Kitchen
      January 6, 2019

      That’s a great idea! Thank you for sharing that great review with me!

      Reply

  • Mary
    January 5, 2019

    This is similar to my recipe except after browning on both sides I put them in the oven for 10-15 mins at around 375 degrees and add a bit of dijon to the mix. I am going to try your mix this time. Love the website!

    Reply

    • Natashas Kitchen
      January 5, 2019

      That sounds lovely! Thank you for sharing that with me!

      Reply

  • Adrienne
    December 20, 2018

    I’ve made this recipe 4 times and they seems to get better & better with each try. So flavorful and light. I’ll be going for round 5 today. Thanks so much sharing this recipe.

    Reply

    • Natashas Kitchen
      December 20, 2018

      That’s so great!! Thank you for sharing your wonderful review with us!!

      Reply

  • Yvette
    December 2, 2018

    Natasha, these salmon cakes are amazing! They are so flavorful–absolutely delicious! They are not like any other salmon cakes I’ve ever tasted, and the tarter sauce is out of this world!!!

    Thank you so much for sharing!

    Reply

    • Natashas Kitchen
      December 2, 2018

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

      Reply

  • Nancy
    December 1, 2018

    To pronounce Worestershire Sauce .. “Woster-shear” Sauce, this is an easier way to pronounce it 😊 Your Salmon cakes look delicous

    Reply

    • Natashas Kitchen
      December 1, 2018

      That one is always tough to pronounce. Thank you for the great review!

      Reply

  • Merle
    November 9, 2018

    I have made these 3 times and they turn out perfect everytime, exactly like the picture and they get rave reviews, even from hubby who is not a great salmon lover.
    Thinking of trying with smoked fish or tuna next time .. would that work?

    Reply

    • Natashas Kitchen
      November 10, 2018

      Thank you for this awesome review Merle! That sounds delicious! I haven’t tried it with smoked or Tuna but that sounds amazing! I would love to know how you like that if you experiment!

      Reply

  • Jeff Gordon
    November 1, 2018

    We shop at Costco and there are only two of us. Buying the side of salmon their normally makes two or three meals. We freeze that which we don’t use for future meals. This time, we roasted the salmon side at one shot, eat what we wanted than shredded the rest and saved for your Salmon Cake recipe. Needless to say, your recipe is superb and gives us yet another use for our salmon fillets.
    I froze the unused cakes for future meals. Thank you

    Reply

    • Natashas Kitchen
      November 1, 2018

      Wow! Thank you so much for taking time to leave this thoughtful review, Jeff! We appreciate the feedback! Thank you!

      Reply

  • Jane-Marie
    October 24, 2018

    Wow, these were superb! I made the Salmon Cakes exactly as written and wouldn’t change a thing. Your Tartar sauce was also perfection 🙂 I’m glad I found you and can’t wait to try some of your other recipes.

    Reply

    • Natashas Kitchen
      October 24, 2018

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

      Reply

  • cerwina arrieta
    October 18, 2018

    I made these last night – they were bomb!! i didn’t even get a chance to take a picture because we were eating them as we’re cooking them!

    2 thumbs up!!

    Reply

    • Natashas Kitchen
      October 18, 2018

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

      Reply

  • Rebecca
    October 6, 2018

    These are wonderful. I used a good quality canned Salmon this time. I will try with fresh Salmon sometime. I’ve made alot of these in my life and I have to say these are my favorite. They stay together so well..Thanks

    Reply

    • Natashas Kitchen
      October 6, 2018

      You’re so welcome, Rebecca!! I’m so happy you liked this!!

      Reply

  • Lucy @ Salmon Recipes
    August 29, 2018

    In case it is perhaps maybe not homade this really is a superb recipe and also also your sauce it’s not the same! I have been shifting the recipe in your home and made an Asian model having a hot broccoli slaw to consume top!

    Reply

    • Natashas Kitchen
      August 30, 2018

      Thank you for your feedback and sharing your version with us, Lucy!

      Reply

  • Naomi
    August 22, 2018

    I made these today, along with your delicious tartar sauce, to take to a friend to help with her meals while a family member recuperates from heart surgery. I had to taste one, because in the past I usually just toss a few certain ingredients into the bowl, mix it up and fry them. It works okay, but the thing is, they taste different each time. I’d like to have a consistently good go-to recipe. I believe I have found it in this one. Another commenter was right about the cakes not falling apart – these were easy to manage while cooking. And I’ve always liked sweet pickle relish in my tartar sauce, but now I’m lowering my carbs so was willing to try the dill pickle instead. This sauce is really good, and easy to pull together. Thanks so much for the share!

    Reply

    • Natashas Kitchen
      August 22, 2018

      Thank you so much for your thoughtful feedback Naomi! That was so nice of you to bring some to your friend!

      Reply

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