Easy Salmon Cakes

A tasty way to increase your omega-3 intake is these nutritious salmon cakes. It’s also a terrific way to use leftover salmon or salmon in a can.

Nutrition Notes

Are Salmon Cakes Healthy?

Easy Salmon Cakes

Salmon is a good source of protein and omega-3 fatty acids. When shopping for canned salmon, look for wild-caught salmon. Wild-caught salmon is lower in contaminants than farmed salmon. They can be found in BPA-free cans or pouches, and are typically sockeye or pink salmon from Alaska.

Tips from the Test Kitchen

How to Make Easy Salmon Cakes

Salmon Patties (Salmon Cakes) Recipe

Salmon cakes are a simple meal that can be enjoyed on their own with a dipping sauce or they can be added to a green salad. Here’s how we make them:

Pre-Cook the Veggies

Our salmon cakes include onion and celery, which add both flavor and texture. We cook them briefly on the stove to bring out their flavor and help soften them a bit before they’re mixed with the salmon. Be sure your veggies are finely chopped so they mix well with the other ingredients.

Combine the Ingredients

When making salmon patties, we like to use canned salmon. It’s a handy product that is simple to use and healthful. Skin and bones can be found in certain canned fish. Seek out salmon that is skinless and boneless, or remove any skin and bones before combining it with egg, mustard, and freshly made breadcrumbs.

Fresh breadcrumbs are our preference because they are supple and easily incorporated into the batter without leaving the salmon cakes ultimately feeling dry or bready. Additionally, preparing fresh breadcrumbs from whole-wheat bread provides a tiny boost of additional fiber.

Cook the Salmon Cakes

We cook our salmon cakes in the oven once they are started on the stove. One side gets a crispy, golden crust when they are cooked on the stove in a small amount of oil. After that, they are put on a baking pan and roasted until they are thoroughly hot and crispy on the other side. Compared to flipping and cooking them on the stove, we find that this procedure helps keep the salmon cakes intact. Our salmon cakes are prepared in batches. It’s crucial to avoid packing the pan too full so the cakes have enough space to get that perfect crispy exterior.

Frequently Asked Questions

Can I Use Fresh Salmon Instead of Canned?

Yes, you can! Leftover salmon or cooked salmon can stand in for canned salmon in this recipe. Like with canned salmon, be sure to remove any skin or bones before mixing.

Can I Make Salmon Cakes Ahead?

Yes! You can prepare the mixture through step three, then cover and refrigerate the patties for up to 8 hours before cooking.

What Goes Well with Salmon Cakes?


  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small onion, finely chopped
  • 1 stalk celery, finely diced
  • 2 tablespoons chopped fresh parsley
  • 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
  • 1 large egg, lightly beaten
  • 1 ½ teaspoons Dijon mustard
  • 1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
  • ½ teaspoon freshly ground pepper
  • Creamy Dill Sauce (see Associated Recipe)
  • 1 lemon, cut into wedges
  • Directions

    1. Preheat oven to 450 degrees F. Coat a large-rimmed baking sheet with cooking spray.

    2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.

    3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs, and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.

    4. Heat the remaining 1 1/2 teaspoons of oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
    5. Bake the salmon cakes until golden on top and heated through 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

    6. Equipment

      Large-rimmed baking sheet


      To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

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