Salmon Cakes Recipes_______

salmon cakes

These salmon cake recipes are ideal to use for a quick weekday dinner or a weekend breakfast or brunch.

Serve mini salmon cakes as a tasty party appetizer or as salmon sliders on rolls with thinly sliced cucumbers. 

Serve salmon cakes with Yogurt Dip with Cucumber and Mint, Spicy Rémoulade Sauce or Mango Salsa.  

Make Ahead Salmon Cakes

  • Salmon patties can be frozen after shaping for up to 2 weeks.  Place individual patties on a large plate or baking sheet and freeze. Transfer to plastic bag or sealed container.  Thaw slightly before frying and extend cooking time slightly
  • Shaped cakes can also be shaped one day in advance.  Store in tightly covered container, between sheets of wax paper.  Dust with flour before frying to absorb excess moisture
  • Cook salmon cakes up to 1 day in advance and reheat in a 300ºF oven for about 15 minutes or until heated through
  • For easier shaping, cover the salmon mixture with plastic wrap and refrigerate until chilled and firm, about 30 minutes to 1 hour

Salmon Cakes Recipes

Chopped Salmon Cakes
Makes 4 cakes

This interesting preparation method uses neither egg nor mayonnaise to bind the salmon cake mixture.

1 1/2 pounds fresh salmon
2 teaspoons Dijon mustard
3 green onions, minced
2 tablespoons finely chopped parsley
1/2 cup Panko bread crumbs
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter

Remove skin and any bones from salmon fillets.  Cut the salmon into 1-inch pieces.  With a sharp knife, very finely mince about 1/4 of the salmon pieces until it has an almost paste like consistency.

Add the minced salmon into a bowl and stir in the remaining salmon pieces, green onions, parsley and breadcrumbs.  Season with salt and fresh pepper and gently shape into four patties.

Heat oil and butter in a large non-stick skillet over medium-high heat until very hot.  Cook salmon cakes about 2-3 minutes per side.

Serve on buns with Mustard Herb Sauce

Mustard-Herb Sauce
Makes about 1-1/2 cups

3/4 cup mayonnaise
1/3 cup low-fat sour cream
1/4 cup Dijon mustard
1/4 cup chopped fresh dill, parsley, basil or other herbs or combination
1 tablespoon lemon juice
1/2 teaspoon lemon zest
Salt and fresh pepper to taste

Combine all the ingredients in a glass bowl and whisk to mix. Taste for seasoning. 

Fresh Salmon Cakes

Makes about 8 cakes

Place salmon fillets in the freezer for about 30 minutes to freeze slightly and make dicing easier.  If you like, add 1 tablespoon fresh minced dill, tarragon or parsley to the mixture.

1 pound fresh salmon fillets or steaks
2 green onions, finely chopped
1 small garlic clove garlic, minced
3 tablespoons minced sweet red pepper
1 large egg
1 teaspoon seafood seasoning blend
1/8 teaspoon cayenne pepper or to taste
1/2 tablespoon lemon juice or to taste
2 tablespoons olive oil
1/4 cup mayonnaise
1 1/2 cups panko breadcrumbs, more as needed
Salt and pepper to taste
Oil for frying

Remove skin from salmon fillet if present and dice into small chunks.   Add diced salmon to a bowl along with green onions, garlic, red pepper, egg, seafood seasoning and cayenne, lemon juice, olive oil and mayo.  Add a dash of salt and pepper if needed.  Mix together lightly.

Add in bread crumbs in small amounts until the mixture just holds its shape.  Form 8 patties. 

Heat oil in a large skillet over medium high heat.  Fry patties for about 3 minutes per side until deep golden brown.  Don't overcook.  Drain on paper
towels and serve immediately. 

Mini Salmon Cakes with Potato

Makes about 20 2-inch mini patties or 4 large salmon cakes
Canned salmon is already salted so seasoned accordingly.  For added flavor and a
crunchier texture, use cornmeal instead of flour for dusting

1 small baking potato
Pinch salt
1 14-ounce canned salmon, drained and large bones removed
1 garlic clove, minced
4-5 green onions, white and some of the green, finely chopped
Salt and freshly ground black pepper to taste
1 large egg, slightly beaten

All purpose flour for dusting
Vegetable oil for cooking

Lemon wedges, tarter sauce, mango chutney, crisp crackers or mini dinner rolls, to serve

Peel potato and cut into small cubes. Boil in water with salt until fork tender.  Drain well.  Place in large bowl and  mash with a potato masher or fork
until fairly smooth.  Add prepared salmon, garlic, green onion, salt and pepper to taste and egg.  Mix well.  Cover bowl and and let chill for 30 minutes. 

Spread flour on a large paper plate or waxed paper.  Add a little flour to hands and shape salmon mixture into two-inch patties and then flatten slightly.  Shake off the excess. 

Heat about 1/2-inch of oil in large, heavy-bottom skillet, over medium-high heat.  Cook salmon patties until golden brown, about 2 minutes on each side.
Drain on paper towels.  Serve warm or at room temperature


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