Easy Salmon Cake Recipe (Salmon Patties)

You know what I love about a good salmon cake recipe? It's one of those dishes that sounds fancy but is actually so simple to make!

I discovered this recipe when I was trying to find ways to get more fish into our weekly meal rotation. Emily was being picky about salmon (shocking, right?), but these crispy, golden patties? She devoured them! Now they're a regular in our dinner lineup.

What makes this salmon cake recipe special is how it transforms humble canned salmon into something that tastes restaurant-worthy. The combination of fresh herbs, a touch of Dijon mustard, and that perfect crispy exterior makes these patties absolutely irresistible.

If you're looking for more quick protein options, you'll love my blackened salmon with mango salsa - another family favorite that's ready in no time!

Why You Will Love This Salmon Cake Recipe

• Super quick - From start to finish in just 30 minutes
• Budget-friendly - Uses affordable canned salmon
• Crispy perfection - Golden brown exterior with tender, flaky interior
• Fresh herb flavor - Dill and parsley make these taste amazing
• Versatile serving - Great as dinner, lunch, or even breakfast
• Kid-approved - Even picky eaters love these crispy patties

Ingredients For The Best Salmon Cake Recipe

Here's what you'll need to make these delicious salmon cakes:

• 1 (14.75 ounce) can salmon (see note below)
• 1 egg
• ¼ cup mayo
• ½ tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce
• ½ cup panko breadcrumbs
• ¼ cup chopped scallions
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• ½ teaspoon garlic powder
• ½ teaspoon salt
• Pepper to taste
• 2 tablespoons olive oil for frying

Pro tip: I always go for sockeye salmon when I can find it - the color and flavor are just better! But pink salmon works perfectly fine too.

How To Make Perfect Salmon Cakes Every Time

Preparing The Salmon Mixture

1. Start by draining your canned salmon really well. I usually give it a good press with paper towels to get out any excess liquid.
2. Add the salmon to a medium prep bowl and flake it with a fork. Don't worry about making it super fine - you want some texture! If you're using salmon that isn't boneless or skinless, you can either mash those pieces in (they're totally safe and nutritious) or pick them out if you prefer.

Mixing The Ingredients

1. Add all the remaining ingredients except the olive oil to your bowl. Here's where I learned something important - mix everything together gently!
2. The first time I made these, I was way too aggressive with my mixing and ended up with mushy patties. A gentle fold is all you need to bring everything together.

Forming The Patties

1. This is probably the trickiest part, but once you get the hang of it, it's easy! Form the mixture into 6 patties that are about ½ inch thick.
2. I like to wet my hands slightly when forming the patties - it prevents the mixture from sticking to your fingers. Don't pack them too tightly either, or they'll be dense instead of tender.

Cooking Your Salmon Cake Recipe To Perfection

1. Heat the olive oil in a skillet over medium heat. Let that pan heat up for a few minutes - this is crucial for getting that beautiful golden crust!
2. Fry the patties in two batches (trust me on this - overcrowding the pan is a recipe for disaster). Cook for about 3-4 minutes per side until they're lightly browned and crispy.
3. Add a splash more oil for the second batch if needed. Since the salmon is already cooked, you're really just heating them through and creating that gorgeous crispy exterior.

Speaking of crispy breakfast foods, these salmon cakes pair wonderfully with my frozen hash browns in air fryer for a complete meal!

Storage And Reheating Your Salmon Patties

Refrigerator Storage

Store your leftover salmon cakes in an airtight container in the fridge for up to 3-4 days. They actually taste pretty good cold too - I've been known to eat them straight from the fridge as a quick snack!

Reheating Methods

To reheat, you can use a skillet over medium-low heat, the microwave on low power, or pop them in a 350°F oven until warmed through.

The skillet method is my favorite because it helps restore some of that crispy exterior.

Freezing Instructions

These salmon patties freeze beautifully! Once cooked and cooled, you can freeze them for up to 3 months. Just wrap them individually or layer between parchment paper in a freezer-safe container.

Delicious Variations For This Salmon Cake Recipe

Fresh Salmon Alternative

You can absolutely use cooked fresh salmon instead of canned! Just flake it with a fork and proceed with the recipe as written. This is perfect when you have leftover salmon from dinner.

Breadcrumb Substitutions

No panko? No problem! You can swap for regular breadcrumbs - I actually love using Italian-seasoned ones for extra flavor.

Herb Modifications

Can't find fresh dill? Either leave it out or use 1 teaspoon of dried dill instead. The flavor won't be quite as bright, but it'll still be delicious.

Spice It Up

Want to change the flavor profile? Try adding a teaspoon of Old Bay seasoning or Cajun seasoning. Just go easy on the extra salt since these seasonings usually contain plenty already!

For more protein-packed breakfast ideas, check out my egg bites with cottage cheese - they're another family favorite!

Essential Tips For The Best Salmon Cake Recipe

Choosing Your Salmon

I prefer sockeye salmon for its superior color and flavor, but it can be harder to find. Pink salmon is readily available and works great for this recipe.

Look for cans labeled "skinless and boneless" to make your life easier, but don't stress if you can only find bone-in, skin-on varieties.

Handling The Mixture

These patties need a gentle touch! Handle the mixture as little as possible to keep them tender. I recommend frying them in two batches so you have plenty of room to flip them without breaking.

Cooking Temperature

Medium heat is key here. Too high and the outside burns before the inside heats through. Too low and you won't get that beautiful golden crust we're after.

Timing Is Everything

Remember, since the salmon is already cooked, these don't need long at all. Those 3-4 minutes per side are perfect - any longer and they might dry out.

Frequently Asked Questions About Salmon Cake Recipe

Recipes You May Like

• Blackened Salmon With Mango Salsa - Another fantastic salmon recipe with fresh, bright flavors
• Healthy Buffalo Chicken Wraps - Perfect for when you want something crispy and satisfying
• Air Fryer Tuna Melts - Another delicious way to enjoy canned fish

Final Thoughts On This Salmon Cake Recipe

This salmon cake recipe has become such a reliable weeknight dinner in our house! There's something so satisfying about transforming a simple can of salmon into these gorgeous, crispy patties.

What I love most is how forgiving this recipe is - you can adjust the seasonings to your taste, swap herbs based on what you have, and even make them ahead of time.

Give this recipe a try and let me know how it turns out! I'd love to hear about any variations you come up with. Don't forget to save this to Pinterest so you can find it again when you need a quick, delicious dinner solution.