When we were planning our Alaska summer vacation one of the things at the top of my husband’s list was to catch sockeye salmon during the salmon run on the Kenai Peninsula. It ended up being an unforgettable experience and a highlight for all of us, and you can read all about it here! We love salmon but I’ll admit that I got in a bit of a rut making the same roasted and pan seared salmon for a while there and it kind of lost its luster for a bit in our house. So I wanted to change things up and add in some new flavors and textures to bring back the excitement and give us something different for the rotation. These simple salmon patties totally did the trick. The inspiration behind them was my meatloaf hamburger patties which has been a favorite of my husband’s since we very first got married and I introduced them to him. Combining the salmon with some carefully chosen and delicious filler ingredients and then pan searing them until they develop a crisp brown crust on the outside while remaining tender and moist in the center makes them absolutely out-of-this-world good. The whole family raved about these and laid claim to any leftovers for lunch the next day. These easy salmon cakes are a beautiful combination of fresh salmon, herbs, and spices that come together to create a flavorful, golden-brown patty that’s crispy on the outside and tender on the inside. Perfect for weeknights or entertaining guests, they’re quick to make and can easily be dressed up with a green salad or your favorite simple sides. Plus, they’re low carb, so everyone can enjoy! And don’t forget the aioli—because every great seafood recipe needs a tangy, creamy dip to go with it. For more of my favorite recipes for cooking up delicious salmon, check out my Crispy Salmon Bites in the Air Fryer, Smoked Salmon Dip, Baked Salmon with Mango Salsa, Restaurant-Quality Blackened Salmon, and Miso Salmon!
Why We Love This Recipe
These salmon cakes are quick and easy, perfect for those busy weeknights when you need a flavorful meal without a lot of fuss. The recipe is versatile, allowing you to use fresh salmon from the grocery store, wild salmon you’ve caught yourself, or even canned salmon, so it fits whatever you have on hand. With simple, wholesome ingredients like fresh herbs and spices, these cakes are not only tasty but also healthy, making them a guilt-free meal option.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Fresh Salmon – Use wild Alaskan salmon or any other fresh variety for the best flavor and texture. Olive Oil – Helps to sauté the vegetables and gives the salmon cakes a golden, crispy crust. Red Onion – Adds a slight sweetness and crunch to the mixture. Celery Stalks – Provides a fresh, crunchy texture. Red Bell Pepper – Gives the cakes a pop of color and a mild sweetness. Panko Breadcrumbs – Helps bind the mixture together while adding a light, crispy texture. Mayonnaise – Adds creaminess and moisture to the mixture, making the cakes tender. Dijon Mustard – Brings a touch of sharpness and depth of flavor. Eggs – Acts as a binding agent to hold the cakes together. Fresh Parsley, Dill, and Chives – Brightens the dish with fresh, aromatic herbs. Worcestershire Sauce – Adds a savory umami flavor. Old Bay Seasoning – Provides a classic seafood flavor with hints of celery salt, paprika, and pepper. Kosher Salt & Black Pepper – Enhances all the flavors in the dish. Salted Butter – Used for frying the salmon cakes, giving them a rich, golden brown crust.
How to Make Salmon Cakes
Tips for Success
If you’re using canned salmon, give it a quick flake with a fork to break it up before adding it to the mixture for a smoother texture. Make sure to let your salmon cool before mixing it with the other ingredients. Hot salmon could cook the eggs prematurely and make it harder to form the patties. If your mixture feels too wet, add a bit more Panko breadcrumbs until it reaches the right consistency. The mixture should hold together well without being too dry. Always use a light hand when forming the patties—overpacking them can make the cakes dense instead of light and flaky. For evenly cooked patties, make sure your skillet is properly preheated before frying. Don’t overcrowd the skillet when frying! Cooking in batches ensures the salmon cakes get a nice, even browning. For perfectly crispy edges, don’t skimp on the oil and butter when frying. This will give the salmon cakes that irresistible golden-brown crust. When cooking in batches, keep the cooked salmon cakes in a warm oven to ensure they stay nice and hot without drying out. Don’t skip the aioli! That lemony-garlic goodness is the perfect match for the savory salmon cakes.
Substitutions and Variations
Fresh wild-caught salmon or farm raised salmon are my top pick for flavor, but canned salmon is a great budget-friendly option that works just as well. You can also use leftover grilled or baked salmon to make things even easier. This is absolutely my favorite way to use up and repurpose those leftovers. For a gluten-free alternative, swap out Panko for gluten-free breadcrumbs, almond flour, or even crushed gluten-free crackers. Want a classic twist? Use crushed saltines for that old-school flavor. If you’re looking to lighten things up, Greek yogurt makes a decent substitute for mayo, adding tang and creaminess without the extra fat. Feel free to substitute or add other finely diced vegetables like green onions or jalapeños to the mixture for extra flavor and a bit of heat. If you’re not a fan of Dijon mustard then stoneground mustard or even yellow mustard will work in a pinch, just offering a slightly different flavor profile. Feel free to substitute fresh dill and chives with dried herbs, just remember to use a smaller amount since dried herbs are more concentrated.
More Salmon & Seafood Recipes
15 Minute Pan Seared Salmon Seafood Pasta Salad Hot Smoked Salmon Maryland Crab Cakes Blackened Salmon Tacos Recipe Seafood Pasta Salad Smoked Salmon Scrambled Eggs Authentic San Francisco Cioppino Seafood Stew (Italian Seafood Stew)
