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These salmon cakes come together fast and use simple pantry items. They get super crunchy outside but stay moist inside with fresh herbs that brighten things up. Great for a quick meal or to wow friends without a lot of hassle.
On a busy night, I whipped these up with leftover canned salmon and some herbs. They quickly became my go-to when I need something tasty without any fuss.
What You Need
- Panko breadcrumbs: fresh ones give a light, crispy texture, don’t skip ’em
- Canned salmon: sockeye’s best for color and taste, but pink works too
- Fresh parsley: balances out the herbs with a bright, fresh flavor
- Egg: holds everything together so patties don’t fall apart
- Chopped scallions: add a mild oniony pop without being too strong
- Lemon juice: cuts the richness with a fresh zing
- Dijon mustard: adds a gentle tang that deepens the flavor
- Garlic powder: just a hint to boost flavor without overpowering
- Mayonnaise: keeps the inside moist and creamy
- Salt and pepper: adjust to taste for perfect seasoning
- Fresh dill: gives a bright herbal note that goes great with salmon
- Worcestershire sauce: adds umami depth, don’t skip it if you can
- Olive oil: for frying, getting crisp outsides and tender insides
How To Make Them
- Prepare the salmon:
- First, drain your canned salmon and toss it in a bowl. Use a fork to break it into small pieces. If there’s skin or bones, mash the soft bits in or carefully remove any hard bits you don’t want.
- Combine everything:
- Add egg, mayo, lemon juice, mustard, Worcestershire, breadcrumbs, scallions, dill, parsley, garlic powder, salt, and pepper to your bowl with the salmon. Mix gently until it’s just blended to keep things tender.
- Form the patties:
- Split the mixture into six parts and shape each into a thick patty around half an inch. Be gentle so they don’t get tough.
- Cook them up:
- Heat olive oil in a skillet over medium until it’s shimmering. Fry patties in batches, around 3 to 4 minutes on each side until golden and crispy. Add more oil if it gets dry between batches.
- Serve hot:
- Move patties to a plate and eat right away. I like them with a spoonful of tzatziki or remoulade and a few lemon wedges to squeeze over.
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Fresh dill is my favorite part here. It lifts the salmon with an herb kick that reminds me of summer dinners at grandma’s place. The crispy crust and fresh herbs make these a family favorite for sure.
Keeping Them Fresh
If you have leftovers, pop the patties in an airtight container in the fridge for up to three days. To warm ’em up, heat in a skillet or oven so the outside stays nice and crisp. For longer storage freeze them flat on a tray until solid, then move to a freezer bag for up to a month. Warm them slowly when frozen to keep the texture just right.
Swap Ideas
Don’t have canned salmon? Fresh cooked salmon works great, even leftover fish. Swap the mayo for Greek yogurt if you want a lighter taste, just expect a bit of tang. Regular breadcrumbs can replace panko but it won’t be quite as crunchy. If you only have dried herbs, use about a third of the fresh amount.
What to Eat Them With
These patties go well with a simple green salad or crispy roasted potatoes for a filling meal. Pickles or coleslaw add a nice crunch and brightness. Don’t forget lemon wedges to squeeze on right before eating. Sauces with garlic like aioli or an herbal yogurt sauce complement the richness perfectly.
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Common Recipe Questions
- → Can I swap canned salmon for fresh?
You sure can. Just use cooked fresh salmon, flake it up well, either from leftovers or bake some beforehand, then mix it with the other ingredients.
- → Which herbs make the taste better?
Dill and parsley work great here. They add a fresh green flavor that really lifts the salmon.
- → How do I make the patties nice and crispy?
Cook them in olive oil over medium heat for about 3 to 4 minutes on each side until they turn golden and crunchy.
- → Is it okay to bake instead of frying?
You can bake them but they’ll be softer on the outside. Frying keeps them crispy if that’s what you want.
- → What sauces go well with these?
Try garlic mayo, remoulade, or tzatziki. A splash of fresh lemon juice also pairs really well.