Save Pin
These crispy salmon cakes come together fast using easy pantry staples for a tasty and filling meal. Whether you're after a light lunch or a quick dinner, these cakes offer a cozy choice that goes great with a zesty dip or fresh lemon squeeze.
I started making salmon cakes when I was short on both time and supplies but still wanted something filling. Since then, they’ve been my go-to for a quick meal that still feels fancy.
Ingredients
- Panko breadcrumbs: add crunch and lightness; go for fresh if you can find it
- Chopped scallions: give a gentle onion taste and freshness
- Egg: helps hold everything together; fresh works best for texture
- Worcestershire sauce: boosts the umami; pick a good brand for best flavor
- Mayonnaise: brings creaminess and moisture; you can swap it with Greek yogurt if needed
- Dijon mustard: adds a subtle tang and deeper flavor
- Lemon juice: brightens the mix and balances richness
- Garlic powder: layers in a mild savory taste
- Fresh dill and parsley: bring herbal notes that lift the salmon; fresh herbs really make a difference
- Salt and pepper: key for seasoning, adjust to your liking
- Canned salmon: best if boneless and skinless for easy prep; wild-caught if you can for a tastier bite
- Olive oil: for frying; extra virgin adds flavor but regular is fine
How to Make It
- Drain and Flake Salmon:
- Make sure the canned salmon is drained well. Flake it up in a bowl with a fork. If your salmon has skin or bones, you can mash the bones in for extra calcium or take them out if you prefer.
- Mix Everything Together:
- Add the egg, mayo, lemon juice, Dijon, Worcestershire, panko, scallions, dill, parsley, garlic powder, salt, and pepper to the salmon. Fold it gently until even. Don’t overmix or the cakes might get tough.
- Shape the Cakes:
- Split the mix into six equal parts and form each into about a half-inch thick patty. This thickness helps get a crispy outside and juicy inside.
- Cook in a Skillet:
- Heat the olive oil on medium. Fry the cakes in batches so they don’t crowd the pan. Cook about 3 to 4 minutes per side until they turn golden and crisp. Add more oil if the pan looks dry.
- Serve Hot:
- Put the cooked cakes on paper towels to soak up extra oil. Enjoy warm with your choice of dip or a fresh squeeze of lemon.
Save Pin
What I love most about these cakes is the fresh herbs that pop in every bite. It takes me back to weekend lunches with family when we'd all enjoy them topped with a simple lemon yogurt sauce. They always disappear fast and bring a smile to everyone.
Storage Ideas
Once cooked, keep the cakes in an airtight container in the fridge for up to three days. Reheat gently in a pan to bring back that crispiness. You can also freeze the uncooked cakes for up to a month. Just freeze them on a lined tray until firm, then move to a freezer bag.
Swaps You Can Try
If fresh dill or parsley aren’t on hand, dried herbs work but go easy—you only need about a third as much since dried herbs are stronger. You can replace panko with crushed crackers or cornflakes to change up the texture. Mayonnaise can be swapped with Greek yogurt if you want something lighter with a little tang.
Great Ways to Serve
Put the cakes on toasted buns with lettuce and tomato for a classic salmon sandwich. They also go great with a simple greens salad or roasted veggies. For dips, tartar sauce or lemon-herb aioli bring out their flavor nicely.
Save Pin
Common Recipe Questions
- → What's the best salmon to use here?
Canned salmon without bones or skin works best for easy prepping and soft texture. If you want to use fresh salmon, cook it first and break it into flakes before mixing.
- → How do I get these patties extra crispy?
Use plenty of olive oil and keep the heat medium. Let them cook without moving until they turn golden and crunchy.
- → Can I throw in other herbs?
Definitely. Dill, parsley, and green onions go great with salmon. You can also try chives or cilantro to switch up the flavors.
- → Is panko a must for the coating?
Panko gives a light, crunchy shell, but you can swap in regular breadcrumbs or crushed crackers if that’s what you have.
- → What’s good to serve with these patties?
Try tartar sauce, garlic mayo, or a lemon-herb yogurt dip to bring out the flavors.
- → Can I make the patties ahead of time?
Yes, you can shape them in advance and keep them in the fridge for up to a day before cooking. It saves time and keeps the texture tasty.