I’ve tried countless salmon cake recipes, but this one stands out for its perfect balance of flavor and texture. Using fresh or canned salmon, panko breadcrumbs, and a touch of Dijon mustard, these cakes crisp up beautifully without falling apart. The secret lies in chilling the mixture before frying—trust me, it makes all the difference. Wait until you taste them with the creamy dill sauce.
Recipe
If there’s one recipe that never fails to impress—whether it’s for a quick weeknight dinner or a fancy brunch—it’s these crispy, golden salmon cakes. Packed with flaky, tender salmon, bright pops of fresh herbs, and just the right amount of crunch, these patties are a game-changer.
I’ve made them countless times, tweaking the recipe until it’s absolute perfection, and trust me, once you try them, you’ll never go back to store-bought versions. The secret? A squeeze of lemon and a touch of Dijon mustard to balance the richness, plus a quick pan-fry for that irresistible golden crust.
Serve them with a creamy dill sauce or a simple squeeze of lemon, and prepare for compliments. Even if you’re not usually a seafood person, these salmon cakes will win you over—they’re that good.
Let’s get cooking!
Ingredients
The secret to perfect salmon cakes lies in balancing fresh, high-quality ingredients with smart pantry staples. Fresh salmon is ideal, but canned works in a pinch—just drain it well.
Don’t skimp on the binder (like panko or breadcrumbs) or the aromatics; they’re what give these cakes their texture and depth.
- Salmon: 1 lb fresh (skinless, cooked) or 2 cans (14 oz) drained (wild-caught for best flavor)
- Panko breadcrumbs: ½ cup (or crushed saltines for extra crispiness)
- Eggs: 2 large (bind everything together—no substitutes here!)
- Dijon mustard: 1 tbsp (adds tang; yellow mustard works in a pinch)
- Fresh herbs: ¼ cup chopped dill or parsley (dried herbs lack brightness)
- Lemon zest: 1 tsp (non-negotiable for that citrusy pop)
- Green onions: 2 tbsp finely sliced (or sub with red onion for sharper bite)
- Mayonnaise: 2 tbsp (keeps cakes moist; Greek yogurt works if you’re lightening it up)
- Old Bay seasoning: 1 tsp (or smoked paprika + pinch of cayenne for heat)
- Olive oil: for frying (avocado oil works too—just don’t use butter; it burns too fast)
Pro tip: Chill the mixture for 20 minutes before shaping—it prevents crumbling.
For extra flair, serve with a quick dill-yogurt sauce or extra lemon wedges.
How to Make the Best Crispy Salmon Cakes Guide
- Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. This keeps them crispy and not greasy.
- Serve immediately with a squeeze of lemon or your favorite dipping sauce for a fresh, tangy finish.
- Pro tip: For a smoother texture, pulse the salmon in a food processor for a few seconds before mixing.
- Visual cue: The cakes are done when they’re golden brown and firm to the touch, with no pink remaining inside.
- Time-saving trick: Use leftover cooked salmon or canned salmon for a quicker version—just drain it well to avoid excess moisture.
Just don’t over-process—it should still have some chunks for bite.
– Watch out: Don’t crowd the skillet when cooking.
Leaving space between patties guarantees even browning and prevents steaming.
– Flexibility: No breadcrumbs?
Crushed crackers or panko work just as well for a crunchy coating.
Nutrition
Salmon cakes are a healthy and delicious meal option, packed with protein and essential nutrients.
| Nutrition Facts | Amount |
|---|---|
| Calories | 250 |
| Protein | 20g |
| Fat | 15g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Sodium | 400mg |
Chef Tips
When making salmon cakes, I always recommend chilling the mixture for at least 30 minutes before shaping—it helps them hold together better during cooking.
Use fresh salmon for the best flavor, but canned works in a pinch.
Don’t overmix or pack them too tightly—gentle handling keeps them tender.
Fry in hot oil for a crisp exterior. Serve immediately with lemon or tartar sauce for maximum freshness.
