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How To Make Salmon Cakes, recipe for making Salmon Cakes
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5 from 5 votes

How To Make Salmon Cakes

Salmon Cakes are great for a weeknight dinner, as part of a salad or even as a dinner party entree.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Seafood
Cuisine: American
Keyword: how to make salmon cakes, salmon cakes
Servings: 7 cakes
Calories: 192kcal


  • 1 lb of salmon fillet s
  • 1/4 cup scallions sliced thin
  • 1 egg
  • 2 TBS parsley flat leaf, chopped
  • 1 cup fresh bread crumbs from a loaf of French bread)
  • 2 TBS mayo
  • A squeeze of fresh lemon juice
  • 1 TBS Dijon Mustard Grey Poupon Country Dijon is my go-to for cooking with
  • Kosher salt & pepper to taste
  • A couple shakes red cayenne pepper if you want a little kick


  • To poach your fish:
  • Fill a medium saucepan halfway with water.
  • Place salmon in the pan, cover and cook over high heat until simmering.
  • Reduce heat to low and cook for about 5 minutes. You want the salmon almost cooked through.
  • Remove from heat, remove your salmon from the pan and let your salmon cool.
  • You can also cool and place in the fridge at this point until ready to use (next day).
  • When ready to assemble your salmon cakes, use a fork and flake the salmon into a bowl (my kids love doing this part) discard the skin. If your salmon looks really wet, gently blot it dry a bit with a paper towel.
  • Add in the scallions, egg, parsley, breadcrumbs, mayo, lemon juice, mustard, salt & pepper and red pepper (if using).
  • Gently combine the mixture with your hands, spatula or large spoon. Don’t overwork it. Form into cakes/patties and place on a parchment or wax paper lined plate, separate layers of sliders with additional parchment. Taste and adjust seasoning to your preference. Cover with wrap and chill for at least 30 minutes or overnight.
  • When ready to cook the salmon patties, place just enough olive or grapeseed oil in the pan you use to just lightly coat the bottom. Heat the oil over medium heat, add the salmon cakes (allowing room between each cake to flip them). and cook 3-4 minutes per side, adding a little more oil if necessary. If cakes begin to brown too much, remove the pan from heat for 15-30 seconds and reduce heat to low to finish them off.
  • Serve with tartar sauce or make a simple Sriracha Mayo by combining Mayo, a little Sriracha, a squeeze of lemon juice and black pepper. Taste and adjust to your preference.


Notes: When it comes to breadcrumbs for salmon cakes and crab cakes for that matter, fresh is best (really). I like to use the inside of a fresh loaf of French bread.
If you wish to bake your salmon vs poaching it, that works as well. As a matter of fact, buy a larger piece of salmon for dinner and bake it brushed with a bit of olive oil, then season with salt & pepper, spritz it with some fresh lemon when done and enjoy. Save the leftovers for making salmon cakes.


Serving: 2g | Calories: 192kcal | Carbohydrates: 12g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 201mg | Potassium: 373mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg