This Salmon Cake Recipe is crispy on the outside, tender on the inside, and packed with fresh flavors. Made with fresh salmon, aromatic herbs, and savory seasonings, they make a delicious main course for any night of the week. Serve them with a simple salad, rice pilaf, or your favorite dipping sauce for a satisfying meal that feels like a restaurant treat at home.

Salmon Cake Recipe Servings

Serves: 4 people

Estimated Cost

Estimated cost: $18–22 USD (depending on salmon prices and pantry staples)

Prep Time

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Course

Main Course

Cuisine

American

Equipment

Mixing bowls
Cutting board and knife
Nonstick skillet or frying pan
Spatula
Measuring cups and spoons
Paper towels

Ingredients

1 pound fresh salmon fillet, skin removed
2 large eggs
½ cup mayonnaise
1 tablespoon Dijon or stoneground mustard
1 cup panko breadcrumbs (plus extra for coating)
½ cup finely chopped red onion or scallions
½ cup finely diced celery
½ cup finely diced red bell pepper
¼ cup chopped fresh parsley
2 tablespoons chopped fresh dill (optional)
2 teaspoons Old Bay seasoning
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil (for sautéing)
Lemon wedges, for serving

Instructions

1. Prepare the Salmon

If using raw salmon, drizzle with a little olive oil, sprinkle with salt and pepper, and bake at 350°F (175°C) for 15–18 minutes, or until just cooked through. Let cool, then flake into bite-sized pieces.

2. Mix the Ingredients

In a large bowl, whisk together eggs, mayonnaise, mustard, Old Bay seasoning, Worcestershire sauce, salt, and pepper until smooth.
Stir in the chopped onion, celery, bell pepper, parsley, and dill.
Add the flaked salmon and 1 cup panko breadcrumbs. Gently mix until everything is combined, being careful not to overmix.

3. Shape and Coat the Cakes

Place extra panko breadcrumbs on a plate.
Scoop about ⅓ cup of the mixture and form into a compact patty, about 1 inch thick. Coat each patty lightly in panko.
Repeat to make 8–9 cakes.

4. Chill (Optional)

For best results, refrigerate the patties for at least 30 minutes to help them hold their shape.

5. Cook the Salmon Cakes

Heat olive oil in a nonstick skillet over medium heat.
Add salmon cakes in batches, being careful not to crowd the pan.
Cook for 2–3 minutes per side, until golden brown and crisp. Adjust heat as needed to prevent burning.
Transfer to a paper towel–lined plate to drain.

6. Serve

Serve warm with lemon wedges and your favorite sauce (tartar, dill, or a simple lemon aioli).

Calories

Approximate calories: 320 kcal per serving

Recipe Notes

For gluten-free cakes, substitute almond flour or gluten-free breadcrumbs for panko.
Leftover cooked salmon works perfectly in this recipe.
Cakes can be made ahead and refrigerated before frying, or frozen for up to 2 months.
Try adding a pinch of smoked paprika or cayenne for a little heat.
Delicious as a main course, on a salad, or as sliders in buns.

Salmon Cake Recipe

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