The Salmon Cakes Recipe is a simple yet nutritious way to enjoy seafood without the fuss. This recipe uses tender, flaky salmon mixed with fresh herbs, spices, and breadcrumbs to create deliciously crispy cakes, ideal for a light lunch or as an appetizer. Bringing out the best flavors of salmon, this easy-to-follow recipe delivers a golden, crunchy exterior with a soft, flavorful center. Perfect for any seafood lover, these salmon cakes pair wonderfully with a tangy sauce or fresh salad, making them a versatile, crowd-pleasing dish.
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Why Are They Called “Salmon Cakes”?
The name “Salmon Cakes” comes from the dish’s cake-like appearance rather than its composition. Originating as a way to repurpose cooked or canned salmon, salmon cakes have become a beloved dish in American cuisine. Similar to crab cakes, they feature a blend of fish with a binding ingredient, making it easy to form them into small, round cakes. The recipe brings together a comforting, home-style flavor with a restaurant-quality presentation, making these “cakes” a perfect blend of texture, flavor, and nutrition.

How Should Salmon Cakes Taste?
Salmon cakes should have a perfectly balanced flavor with a slight hint of sweetness from the salmon and a savory kick from the herbs and spices. The texture is crispy on the outside and soft and flaky inside, offering a melt-in-the-mouth experience. The addition of herbs like dill or parsley adds freshness, while ingredients like Dijon mustard and lemon zest provide a tangy lift. Together, these elements create a seafood cake that’s flavorful, light, and incredibly satisfying.

How to Make Salmon Cakes Super Yummy
To make the perfect salmon cakes, start with fresh or high-quality canned salmon. Drain any excess liquid thoroughly to ensure your cakes hold their shape. Adding a bit of lemon juice will boost the flavor and remove any fishiness. Mix in breadcrumbs and a dash of Dijon mustard for a hint of tang. For an extra crispy finish, coat the cakes lightly with breadcrumbs before pan-frying. To keep them moist, avoid overcooking – cook each side just until golden. Pair with a lemon aioli or spicy mayo to add a delicious contrast!

Salmon Cakes Recipe
Equipment
- Mixing bowl
- Frying pan
- Spatula
- Measuring spoons
- Plate lined with paper towel (for draining)
Ingredients
- 1 lb salmon, cooked and flaked (or canned salmon, drained)
- 1/2 cup breadcrumbs (plus extra for coating)
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
Instructions
- Prepare the Mixture: In a mixing bowl, combine the flaked salmon, breadcrumbs, egg, parsley, Dijon mustard, lemon juice, salt, and pepper. Mix until evenly combined.
- Form the Cakes: Shape the mixture into 8 small patties. If desired, coat each patty lightly with additional breadcrumbs for extra crispiness.
- Heat the Pan: Heat olive oil in a frying pan over medium heat.
- Cook the Salmon Cakes: Place the patties in the pan and cook for 3-4 minutes per side or until golden brown and crispy.
- Drain and Serve: Transfer to a plate lined with paper towels to drain any excess oil. Serve warm with lemon wedges or your favorite dipping sauce.
Notes
- Make Ahead Tip: You can prepare the salmon mixture ahead of time and store it in the fridge for up to 24 hours before cooking.
- Serving Suggestions: Serve with a side salad or on a toasted bun for a salmon burger twist!
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Conclusion
Salmon cakes are a must-try recipe for anyone who loves simple, delicious seafood options. They’re easy to make, require only a few ingredients, and can be enjoyed as a meal or appetizer. With their crispy edges and savory flavors, these salmon cakes are guaranteed to be a hit. Try them today for a satisfying seafood treat that’s packed with nutrients and flavor!