Easy and Crispy Salmon Cakes Recipe: Step-by-Step Guide

Salmon cakes are a delicious, versatile, and easy-to-make seafood dish. Whether you use fresh or canned salmon, these crispy patties can be customized with various ingredients and flavors, making them a go-to meal for quick dinners, lunches, or even appetizers. In this comprehensive guide, we’ll walk you through the best salmon cakes recipe, covering ingredients, step-by-step preparation, serving suggestions, variations, and FAQs to ensure you create the perfect salmon cakes every time.

What Are Salmon Cakes?

Salmon cakes, also known as salmon patties, are savory patties made from cooked salmon mixed with binding ingredients like breadcrumbs and eggs. These patties are then fried or baked to create a crispy, golden-brown exterior, while the inside remains tender and flavorful. Salmon cakes are a great option for a quick, satisfying meal that can be easily tailored to suit your tastes.

Why Salmon Cakes Are So Popular

Salmon cakes have gained popularity because of their simplicity and versatility. Here are some reasons why they are a favorite:

Quick and Easy to Prepare: You can make a batch in less than 30 minutes.
Versatile Dish: They can be served in a variety of ways—on a bun, with a salad, or as a standalone appetizer.
Customizable: You can adjust the ingredients to suit different dietary preferences, flavor profiles, or what you have on hand.
Great for Meal Prep: Salmon cakes can be made in advance, stored, and reheated for a quick meal later.

For eco-conscious cooks, it’s important to make sure you’re using sustainable seafood. Check out this guide on sustainable salmon choices to ensure you’re buying responsibly sourced salmon.

Ingredients for Perfect Salmon Cakes

The foundation of a great salmon cake is the balance of flavors and textures. Here’s what you’ll need to make a classic salmon cakes recipe:

Salmon: Either fresh or canned works well, depending on your preference.
Breadcrumbs: Panko or traditional breadcrumbs help to bind the mixture and give the cakes their structure.
Eggs: These act as a binding agent to hold the cakes together.
Mayonnaise: Adds moisture and richness to the mixture.
Lemon Juice: Provides acidity and brightness to balance the rich salmon.
Red Onion: Adds a bit of sweetness and crunch.
Celery: Adds texture and a subtle, earthy flavor.
Fresh Dill and Parsley: Provides fresh, herbaceous notes that enhance the salmon.
Dijon Mustard: Adds a tangy complexity.
Worcestershire Sauce: Boosts the umami and adds depth.
Hot Sauce: For a bit of heat to elevate the flavor profile.

Step-by-Step Instructions: How to Make Salmon Cakes

Making the perfect salmon cakes requires careful attention to each step of the process. Whether you’re a seasoned chef or a home cook, these detailed instructions will guide you through the creation of delicious, crispy, and flavorful salmon cakes. By following these steps, you’ll achieve a golden-brown exterior with a moist and tender interior.

1. Prep Your Ingredients

The key to a smooth cooking process is preparation. Here’s what you need to do before getting started:

Salmon: If using canned salmon, make sure to drain it well and flake it with a fork. If you’re using fresh salmon, cook it first by baking, poaching, or grilling until just done, then flake it into small pieces.
Vegetables: Finely chop one cup of red onion and one cup of celery. The smaller you chop these vegetables, the better they will incorporate into the salmon mixture without overpowering the cakes.
Breadcrumbs: Measure out about 1¾ cups of panko or regular breadcrumbs. Panko breadcrumbs will give the cakes a lighter, crispier texture, while regular breadcrumbs make them a bit denser.
Herbs: Finely chop fresh dill and parsley. The herbs should be freshly chopped to release their aromatic flavors into the cakes.
Lemon: Squeeze about 3 tablespoons of lemon juice. Freshly squeezed juice is best for adding brightness to the dish.

Once everything is prepped and measured, you’re ready to start cooking.

2. Sauté Vegetables

A crucial step in developing the flavor of the salmon cakes is sautéing the vegetables. Here’s how to do it:

Heat the oil: Add 3 tablespoons of extra-virgin olive oil to a skillet over medium heat. Heating the oil before adding the vegetables ensures even cooking.
Cook the vegetables: Add the finely chopped red onion and celery to the skillet. Sauté them for about 8–12 minutes, stirring occasionally, until they become soft, slightly browned, and caramelized. Caramelizing the vegetables brings out their natural sweetness and depth, adding another layer of flavor to the cakes.
Cool the vegetables: After cooking, remove the skillet from the heat and set the vegetables aside to cool. It’s important to let them cool before adding them to the salmon mixture, as hot vegetables can affect the texture and cause the eggs to scramble when combined.

3. Mix the Ingredients

Once the vegetables have cooled, it’s time to combine all the ingredients. This step is where the magic happens—where all the components come together to form the base of your salmon cakes.

Combine the wet ingredients: In a large mixing bowl, add the flaked salmon, 1/4 cup of mayonnaise, 2 large eggs, and 3 tablespoons of lemon juice. These wet ingredients will bind the salmon mixture together and add moisture.
Add the dry ingredients: Next, add the sautéed onions and celery, 1¾ cups of breadcrumbs, 2 tablespoons of chopped dill, 2 tablespoons of chopped parsley, 1 tablespoon of Dijon mustard, and 1 teaspoon of Worcestershire sauce. The breadcrumbs help give the cakes structure and ensure they hold together when cooked.
Season: Don’t forget to season generously with salt and pepper. Depending on your taste, you can also add a dash of hot sauce (such as Crystal Hot Sauce) for a bit of heat.
Mix gently: Using a spatula or your hands, gently mix all the ingredients until they are evenly combined. Be careful not to overmix, as this can make the cakes dense. You want the ingredients to just come together so the cakes have a light texture.

4. Form the Patties

Once the mixture is ready, it’s time to shape your salmon cakes. The size and shape of the patties will affect the cooking time, so consistency is key.

Portion the mixture: Use a measuring cup or large spoon to scoop out about 1/3 cup of the mixture per patty. This amount makes patties that are substantial enough to stay moist in the middle but not so large that they take too long to cook.
Shape the patties: With clean hands, shape each portion into a round patty, about 3/4-inch thick. Gently press the mixture together, but don’t compact it too tightly—this will help keep the cakes light and fluffy.
Place the patties on a plate: Arrange the formed patties on a plate and let them sit for about 5 minutes. This resting time allows the mixture to firm up, making them easier to cook without falling apart.

5. Fry the Salmon Cakes

Now it’s time to cook the salmon cakes. Frying them gives them a crisp, golden exterior while keeping the inside tender and flavorful.

Heat the oil: Add enough olive oil to a clean skillet to lightly coat the bottom (about 3–4 tablespoons). Heat the oil over medium-high heat until it shimmers. This indicates that it’s hot enough for frying.
Fry in batches: Add the salmon cakes to the skillet in batches of 3 or 4, making sure not to overcrowd the pan. Crowding the pan will lower the oil’s temperature, resulting in soggy cakes. Cook each side for about 3–4 minutes, until golden brown and crisp.
Flip carefully: Use a spatula to gently flip the salmon cakes. Be patient and wait until the first side is fully browned before flipping to prevent the cakes from breaking apart. Fry the second side for an additional 3–4 minutes.
Adjust heat as needed: If the cakes are browning too quickly, reduce the heat slightly to ensure they cook through without burning.
Drain the cakes: Once cooked, transfer the salmon cakes to a plate lined with paper towels to drain any excess oil. This helps keep the cakes crispy and prevents them from becoming greasy.

6. Bake Option for Healthier Cakes

If you prefer to bake your salmon cakes rather than fry them, here’s an alternative method:

Preheat the oven: Set your oven to 400°F (200°C).
Line a baking sheet: Cover a baking sheet with parchment paper to prevent the cakes from sticking.
Bake the patties: Place the salmon patties on the prepared baking sheet and lightly brush the tops with olive oil to help them brown. Bake for 15–20 minutes, flipping halfway through, until the cakes are golden brown and cooked through.

Baking is a great option if you’re making a large batch of salmon cakes and want to avoid frying multiple batches.

7. Serve the Salmon Cakes

After all your hard work, it’s time to enjoy your delicious, crispy salmon cakes! Here are a few ideas for serving:

On a bun: Serve the salmon cakes on a toasted bun with lettuce, tomato, pickled onions, and a dollop of tartar sauce for a salmon burger.
As an appetizer: Serve smaller, bite-sized cakes with dipping sauces like aioli, remoulade, or a lemon-dill yogurt sauce for a tasty appetizer.
With a side salad: Pair the cakes with a fresh, herb-filled salad or roasted vegetables for a lighter meal.
With rice or grains: Add a serving of rice pilaf, quinoa, or couscous to make the meal more substantial.

Pro Tip for Extra Crispy Salmon Cakes:

If you want your salmon cakes to have an even crispier crust, consider rolling the formed patties in additional panko breadcrumbs before frying or baking. This will create an extra crunchy layer that contrasts nicely with the tender interior.

Variations and Customizations for Salmon Cakes

One of the best things about salmon cakes is how easily you can customize them to suit your tastes. Here are several ways to modify the recipe for different dietary preferences or to experiment with new flavors.

1. Gluten-Free Salmon Cakes

To make your salmon cakes gluten-free, you can swap out the breadcrumbs for:

Gluten-Free Panko: Available in most stores, gluten-free panko will provide a light, crispy texture.
Almond Flour or Crushed Nuts: Almond flour gives a nutty flavor, while crushed nuts like almonds or walnuts add texture.
Crushed Gluten-Free Crackers: For a bit more crunch, use crushed gluten-free crackers or tortilla chips.

2. Spicy Salmon Cakes

If you love a bit of heat, there are several ways to spice things up:

Add extra hot sauce to the mixture.
Incorporate chopped jalapeños or serrano peppers for an extra kick.
Sprinkle in cayenne pepper or red pepper flakes for a more consistent heat throughout the cakes.

3. Herb and Citrus Variations

Switching up the herbs and citrus can give your salmon cakes a new twist:

Use cilantro and lime juice for a zesty, Latin-inspired flavor.
Add basil and lemon zest for a fresh, Mediterranean taste.
Mix in mint and serve with yogurt sauce for a Middle Eastern-inspired dish.

4. Vegetable Add-Ins

You can easily incorporate more vegetables into your salmon cakes for added texture and flavor:

Bell Peppers: Add sweetness and crunch by mixing in finely chopped bell peppers.
Sweet Potatoes: Mashed sweet potatoes add sweetness and moisture.
Spinach or Kale: Finely chopped spinach or kale adds a healthy, green component to the cakes.

For tips on keeping your salmon patties from falling apart when adding vegetables, check out what to use to keep salmon patties from falling apart.

5. Low-Carb and Keto-Friendly Salmon Cakes

For a low-carb version of salmon cakes:

Use almond flour or coconut flour instead of breadcrumbs.
Try crushed pork rinds for a super crispy, low-carb crust.
Mix in cooked cauliflower rice to add bulk without the carbs.

6. Cheesy Salmon Cakes

For those who love cheese, try adding:

Cream Cheese or Ricotta: This adds creaminess to the mixture.
Parmesan: A bit of grated Parmesan gives the cakes a rich, savory flavor.
Cheddar or Feta: These cheeses provide a stronger flavor contrast that pairs well with the salmon.

7. International Flavor Variations

Experiment with global flavors by trying these international-inspired variations:

Asian-Inspired: Add soy sauce, ginger, garlic, and scallions to the mixture and serve with a soy dipping sauce.
Cajun-Style: Add a Cajun spice blend and serve with a remoulade sauce.
Greek-Style: Add crumbled feta, chopped olives, and oregano, and serve with tzatziki sauce.

Best Ways to Serve Salmon Cakes

Salmon cakes can be served in many ways, depending on the occasion or your mood:

On a Bun: Top with lettuce, tomato, and tartar sauce for a delicious salmon burger.
As an Appetizer: Serve smaller cakes with a selection of dipping sauces, such as aioli, remoulade, or mustard sauce.
With a Salad: Serve alongside a fresh, herb-filled salad or with roasted vegetables for a lighter meal.

Tips for Storing and Reheating Salmon Cakes

Salmon cakes are easy to store and reheat, making them perfect for meal prep:

In the Fridge: Store cooked salmon cakes in an airtight container for up to 3 days.
In the Freezer: Freeze uncooked patties on a parchment-lined baking sheet. Once solid, transfer them to a freezer bag for up to 3 months.
Reheating: For best results, reheat salmon cakes in a skillet over medium heat or in the oven at 350°F (175°C) for 10–15 minutes.

Frequently Asked Questions (FAQs)

1. How can I keep salmon cakes from falling apart?

Ensure your salmon cakes have enough binding agents, like eggs and breadcrumbs. If the mixture is too wet, add extra breadcrumbs. Also, let the patties rest for a few minutes before cooking to help them firm up. For more tips, visit what to use to keep salmon patties from falling apart.

2. Can I use fresh salmon instead of canned?

Absolutely! You can substitute canned salmon with fresh salmon. Simply cook the fresh salmon first by baking, grilling, or poaching, then flake it before mixing.

3. What can I use instead of breadcrumbs in salmon cakes?

There are several alternatives to breadcrumbs, such as almond flour, crushed crackers, or even cooked quinoa. For a gluten-free option, use gluten-free breadcrumbs or panko. For more ideas, check out what can I use instead of breadcrumbs in salmon patties?.

4. Can you freeze salmon cakes?

Yes, salmon cakes freeze well. You can freeze them uncooked by placing the patties on a lined baking sheet and freezing until solid. Then transfer them to a freezer-safe bag and store for up to 3 months.

5. How long do salmon cakes last in the fridge?

Cooked salmon cakes can be stored in the fridge for up to 3 days if kept in an airtight container.

Final Thoughts

Salmon cakes are a simple yet versatile dish that can be customized to suit nearly any taste or dietary need. Whether you prefer them spicy, gluten-free, or packed with vegetables, the possibilities are endless. By following these steps and experimenting with the variations, you’ll be able to enjoy perfect salmon cakes every time.

With their crispy exterior and moist, flavorful interior, salmon cakes are perfect for family dinners, meal prepping, or even as party appetizers. Enjoy the creative process and make this dish your own!