These golden, pan-fried salmon cakes are one of my favorite quick meals to put together. They’re crispy on the outside, tender on the inside, and packed with bright, savory flavor. I love how easily they come together using simple pantry staples, making them perfect for busy days, casual dinners, or a light lunch.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly simple, satisfying, and adaptable. Using canned salmon means I don’t have to plan ahead, and everything else mixes together in minutes. The combination of lemon zest, Dijon mustard, and fresh herbs gives the patties a fresh and vibrant flavor. I also appreciate how they can be served in so many ways—over greens, in a sandwich, with fries, or as bite-sized appetizers. It’s truly a versatile dish I can always rely on.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cans salmon (about 14–15 ounces total), drained and flaked
1 cup breadcrumbs
1 large egg
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley
2 green onions, finely sliced
1 teaspoon lemon zest
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil or butter for frying
Directions
Drain the canned salmon and remove any bones or skin if needed. Flake it into a large mixing bowl.
Add the breadcrumbs, egg, mayonnaise, Dijon mustard, parsley, green onions, lemon zest, garlic powder, paprika, salt, and pepper. Mix gently until everything is combined.
Form the mixture into 6–8 patties, about 1/2 to 3/4 inch thick.
Heat olive oil or butter in a skillet over medium heat.
Fry the patties for 3–4 minutes per side, or until they’re golden brown and crisp.
Transfer to a plate and let them rest for a minute or two.
Serve warm with lemon wedges, tartar sauce, or your favorite dipping sauce.
Servings And Timing
Makes: 6–8 salmon cakes
Prep time: 10 minutes
Cook time: 8 minutes
Total time: about 18 minutes
Variations
If I want to bake them, I cook them at 400°F (200°C) for 15–18 minutes, flipping halfway through.
To make them gluten-free, I replace the breadcrumbs with gluten-free crumbs or almond flour.
For a spicy kick, I mix in a pinch of cayenne, a splash of hot sauce, or diced jalapeños.
I sometimes use freshly cooked salmon instead of canned for an even more delicate texture.
For extra lemon flavor, I add a squeeze of lemon juice directly into the mixture.
Storage/Reheating
I store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days.
To freeze them, I place parchment paper between each patty, seal them in a freezer bag, and freeze for up to 2 months.
When reheating, I prefer using the oven or skillet so they regain their crispiness. I warm them at 350°F (175°C) for 8–10 minutes or heat them in a lightly oiled pan until hot.
FAQs
How do I keep the salmon cakes from falling apart?
I make sure not to overmix and ensure the mixture has enough binding ingredients like egg and breadcrumbs.
Can I prepare the mixture ahead of time?
Yes, I often mix everything together and refrigerate the mixture for a few hours before cooking. It actually helps the patties hold their shape better.
Can I use panko instead of regular breadcrumbs?
Absolutely. I like using panko when I want a lighter, crispier texture.
Can I make these in the air fryer?
Yes, I cook them at 375°F (190°C) for about 10–12 minutes, flipping at the halfway point.
What sauces pair well with salmon cakes?
I enjoy them with tartar sauce, lemon aioli, dill sauce, or even plain Greek yogurt mixed with herbs.
Conclusion
I love how these salmon cakes turn simple ingredients into a satisfying meal with so little effort. They’re flavorful, adaptable, and perfect for both busy weeknights and relaxed weekends. Whether I serve them with a fresh salad, potatoes, or a dipping sauce, they always feel comforting and delicious. I hope they become a reliable go-to in your kitchen just as they are in mine.
