Who doesn’t love Salmon Cakes? Back during the depression and during lean times, Grandma would make salmon cakes with canned salmon. However, she adapted her recipe to use fresh salmon, and these killer fresh Salmon Cakes were her favorite. So easy and so good, you’ll never use canned salmon again!
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I’ve made these as both full-size patties and bite-sized snacks. You get all the richness of fresh salmon with the brightness of herbs and lemon, and just the right amount of crunch from Panko breadcrumbs. These salmon cakes are satisfying on their own or paired with a simple salad or dipping sauce. They’re also a great way to use leftover salmon, but nothing beats starting with a fresh filet for the best flavor and texture.
Serve them hot out of the skillet or prep them ahead for easy lunches. They freeze beautifully and reheat well, making them a smart choice for meal prep. Plus, they pair perfectly with tartar sauce, aioli, or a squeeze of fresh lemon juice.
History
Salmon cakes, also known as salmon croquettes, became popular in the United States during the early 20th century, particularly in the 1920s to 1950s, when canned salmon became widely available and affordable. The dish was created to stretch the use of fish and make it more economical, using ingredients like breadcrumbs and seasonings to bind the fish together. Salmon cakes quickly became a staple in many households. They were a quick and easy meal that could be served as a main dish or appetizer. They remain a popular comfort food today, often made with fresh or canned salmon, and are especially popular in coastal regions where seafood is abundant.
Ingredients
- Salmon – Skinless and deboned. You don’t have to use the fanciest, most expensive salmon. Coho is readily available and is perfect in this recipe. Fresh or frozen and thawed is also fine, just watch the water content if thawing.
- Panko bread crumbs
- Parsley – Fresh parsley adds a pop of bright flavor.
- Mayonnaise – Any kind of mayo will work. I like avocado oil mayo.
- Shallots – You’ll need 1 small shallot chopped fine.
- Capers – Capers are always optional but they add a bright, briny flavor that really transforms these Salmon Cakes. I’ve tried them with and without capers, and I love the version with capers so much more.
- Fresh lemon juice
- Dijon mustard
- Salt
- Ground pepper
- Oil – For frying.
How To Make Salmon Cakes
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by cutting the salmon into 3 to 4 pieces and adding them to a food processor. Pulse just a few times until the salmon is finely chopped but still has some texture. You are not looking for a paste here. A mini food processor works beautifully for this and gives you great control.
Transfer the chopped salmon to a mixing bowl and set it aside. In a separate medium bowl, combine 2 tablespoons of the Panko breadcrumbs with the parsley, mayonnaise, shallots, capers, lemon juice, Dijon mustard, salt, and pepper. Mix everything well. I like using a small silicone whisk here because it blends the mixture smoothly without overworking it.
Add the salmon to the mayo mixture and gently mix just until combined. Be careful not to overmix so the cakes stay tender.
Form the mixture into 4 patties about 1.5 inches thick. Spread the remaining Panko breadcrumbs on a plate and roll each patty until evenly coated on all sides. A bench scraper is surprisingly handy for lifting and shaping the patties neatly without sticking to your hands.
Heat the oil in a skillet over medium heat until hot but not smoking. Add the salmon cakes and cook for 3 to 4 minutes per side until golden brown and cooked through. The internal temperature should reach at least 125°F. A digital instant read thermometer takes the guesswork out and keeps the salmon perfectly cooked.
Serve the salmon cakes hot with your favorite tartar sauce, lemon wedges, or a crisp fresh salad. These are simple, elegant, and always a hit at the table. Enjoy every bite!
Chef Jenn’s Tips
- Buy skinless and boneless salmon for the least amount of prep. Your store’s fish counter can help you with this if you can’t find it already skinned and deboned.
- For easier shaping, chill the salmon mixture for 15–20 minutes before forming into patties.
- Don’t over-process the salmon—it should be finely chopped, not a paste.
- Use a digital meat thermometer to check for doneness (aim for 125°F to 130°F in the center).
- If you’re using frozen and thawed salmon, your mixture may be a bit more watery. Add another spoonful of Panko and let the mixture sit a bit before forming patties. The extra Panko will absorb any excess liquid.
Make It A Meal
Salmon Cakes are perfect with a crisp side salad, steamed vegetables, or roasted potatoes. For something heartier, serve them on a bun with lettuce and a dollop of tartar sauce. You can also plate them with a scoop of coleslaw or a chilled pasta salad for a complete and satisfying meal.
Storage
Store any leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. To freeze, place uncooked or cooked patties between parchment paper and store in a freezer-safe container for up to 2 months. Reheat in a skillet or toaster oven until heated through and crispy.
Salmon Cakes
Ingredients
- 1 pound fresh salmon skinless and deboned
- ¾ cup Panko bread crumbs divided
- 2 tablespoons parsley chopped
- 2 tablespoons mayonnaise
- 2 tablespoons shallots chopped
- 1 tablespoon capers roughly chopped
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- oil for frying
Instructions
- Cut the salmon into 3–4 pieces and place them in a food processor. Pulse a few times until finely chopped but not puréed. You want some texture.
- Transfer the chopped salmon to a mixing bowl and set aside.
- Combine 2 tablespoons of the Panko breadcrumbs with parsley, mayonnaise, shallots, capers, lemon juice, Dijon mustard, salt, and pepper in a medium-sized bowl. Mix well.
- Add the salmon to the mayo mixture and mix just until combined.
- Form the mixture into 4 patties, about 1.5 inches thick.
- Spread the remaining Panko breadcrumbs on a plate. Roll each salmon patty in the breadcrumbs until evenly coated on all sides.
- Heat the oil in a skillet over medium heat until hot but not smoking.
- Place the coated patties in the skillet and cook for 3–4 minutes per side, or until golden brown and cooked through (internal temperature of at least 125°F).
- Serve hot with your favorite tartar sauce, lemon wedges, or a fresh salad.
Notes
Chef Jenn’s Tips
- For easier shaping, chill the salmon mixture for 15–20 minutes before forming into patties.
- Don’t over-process the salmon—it should be finely chopped, not a paste.
- Use a digital meat thermometer to check for doneness (aim for 125°F to 130°F in the center).
- If you’re using frozen and thawed salmon, your mixture may be a bit more watery. Add another spoonful of Panko and let the mixture sit a bit before forming patties. The extra Panko will absorb any excess liquid.