Salmon Cakes Recipe
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These salmon cakes are crisp on the outside with tasty bites of flaked salmon – YUMM!! It’s mostly salmon which makes every bite such a treat! These salmon cakes always disappear fast and are well loved by the kids and grown ups in our family. I love that there isn’t a hint of fishiness in them.
It’s a smart way to use up leftover cooked salmon, but it’s worth the extra 10 minutes it takes to roast salmon just for this recipe. These salmon patties are THAT GOOD! p.s. You can also use well-drained packaged or canned salmon if that’s what you have on hand.
Make sure to serve with this homemade tartar sauce – it’s the easiest sauce to make, keeps well in the fridge, and once you try homemade, there’s just no going back to the store-bought muck. The same goes for these salmon cakes – they are truly delicious!
Ingredients for Salmon Cakes:
1 lb fresh salmon filet*
Garlic Salt – I use Lawry’s brand
Black Pepper
Olive Oil
1 medium onion (1 cup finely diced)
1/2 red bell pepper, diced
3 Tbsp unsalted butter, divided
1 cup Panko bread crumbs (Japanese Style crumbs)
2 large eggs, lightly beaten
3 Tbsp mayo
1 tsp Worcestershire sauce
1/4 cup minced fresh parsley
*Note: Fresh salmon is best, but it can be substituted with leftover cooked salmon, or 14-15 oz of well-drained canned salmon, or three 5 oz salmon packets. If mixture is too moist to hold the patty shape, add more bread crumbs and if it is too dry, add an extra Tablespoon of mayo.
Watch How To Make Salmon Patties:
How To Make Salmon Cakes (Salmon Patties):
1. Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper.
Bake uncovered for 10-15 min or just until cooked through (my thinner cut wild salmon was closer to 10 minutes). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp while prepping remaining ingredients.
2. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
3. In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. I find it’s easiest to portion the patties using a flat ice cream scoop then pressing them into 1/3 to 1/2″ thick patties.
4. Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through.
If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
I can’t get enough of those big flakes of salmon! Major Cravings for salmon cakes with homemade tartar sauce right now. Hands down, these are the best salmon cakes I’ve ever tried and they are so easy!
P.S. If you love this recipe and salmon in general, our famous baked salmon is a must try!
Salmon Cakes Recipe (Salmon Patties)
Ingredients
- 1 lb fresh salmon filet*
- Garlic Salt - I use Lawry's brand
- Black Pepper
- Olive Oil
- 1 medium onion, 1 cup finely diced
- 1/2 red bell pepper, diced
- 3 Tbsp unsalted butter, divided
- 1 cup Panko bread crumbs, Japanese Style crumbs
- 2 large eggs, lightly beaten
- 3 Tbsp mayo
- 1 tsp Worcestershire sauce
- 1/4 cup minced fresh parsley
Instructions
- Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.
- Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
- In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. It's easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2" thick patties.
- Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Love Salmon?! Me too!! Check out all of our Salmon Recipes Here :).
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I used canned salmon, because it is what I had. I added minced garlic to the sauteed veggies. My panko was seasoned (italian herbs). I made a sauce with sour cream, crunchy chili oil, harissa, lemon juice and salt. Spread it on the cakes. Wrapped it in a couple pieces of butter lettuce and kabammmm… my entire family (including my “eww fish” teenager and my 4yr old) ate two apiece. So good! Thanks Natasha!
I’m so happy you enjoyed that. Thank you for sharing that with us, Crystal!
SUPERB recipe … served with Skinnytaste Avocado dressing over arugula with radishes … I’ve been cooking for 45 years and I have to say, this combination was an A+ recipe destined for holiday cooking!!! These salmon patties are superb! We had 3 lbs of salmon that we cooked on the grill so had tons of left over salmon and decided on this recipe … good choice indeed!
This recipe is great! My husband hates salmon but he actually liked these. I didn’t have parsley so I used cilantro. I also got frustrated trying to make patties (I was in a hurry!) so I dumped the entire mixture into the pan and pressed it down with a spatula like one big pancake. I let it cook and then flipped it (in pieces of course). It wasn’t the prettiest but it still tasted the same! Thank you for sharing!
Happy to hear that your husband loved it! Thanks so much for sharing.
I made these salmon cakes today as a salad for lunch and placed them over spinach, cooked rice, and shredded carrots. I did not have any yellow onion, so used a chopped red onion and toasted whole wheat bread finely chopped. I pan cooked them and placed them on top of the spinach salad, and used blue cheese dressing instead, because I do not like tartar sauce. I cut up fresh peaches and placed them on the side. Everyone boasted how delicious this was.
So glad it was enjoyed!
Made your tuscan salmon on Friday (OMG soooo good) and used up the left-over salmon for these on Saturday. Both these recipes are outstanding. I love this recipe as I can make as much or as little as I want/need. Very Good. Thank You Natasha for all that you do. You’re a very Special and talented lady. HUGS from Canada
Hello Linda, great to hear that you enjoyed the recipes! Thanks so much for sharing that with us.
Awesome didn’t change a thing and tartar sauce perfect Love it
Thank you for following the reipe as it is we’re glad to hear that you loved it!
Delicious! Really delicious!
I made two batches, one following this recipe, one with the zest and juice of a small lemon. The lemon brightened the flavor a bit, but it really didn’t matter-without it these were fantastic. Served it with homemade pickled onion, homemade guacamole and Mexican crema. It’s now one of our favorite meals. Can’t say enough about this recipe. Thank you, Natasha!!
You’re welcome! Thanks so much for sharing your experience trying out this recipe, we’re glad that you enjoyed it!
Delicious, partner requested them for dinner again the next night. Added some chopped capers and tarragon
Great to hear that you both enjoye the Salmon Cakes!
This was spectacular. I added serranos to the onion and peppers. With fresh salmon leftover this was sublime.
Thanks for the recipe.
You’re very welcome, Wendy! Thank you for sharing.
I am cooking a large Sockeye salmon for dinner tonight. I know I will have salmon left over to use in this recipe for Salmon Cakes. I was wondering if they can be cooked in the Air Fryer in stead of fried in a skillet on the cook top?
Hi Karen! I haven’t tested the air fryer for this recipe but please let us know if you experiment with it.
Fantastic recipe! Opted out of oil & butter to cook the cakes, there was enough left in the pan from the onions & peppers.
I purposely make extra grilled salmon just to have enough leftover to make Natasha’s salmon cakes. They are amazing!
I’m so glad you enjoyed it, Carolyn!
One of our favorite recipes! We have found that you can prep the patties in advance and freeze them, then cook them from frozen (takes a minute or so longer on each side) for an easy weeknight meal.
That’s a great tip, Lauren! Thank you for your wonderful review!
Can I sub non-fat greek yogurt for Mayo? Husband won’t touch anything with mayo
I haven’t tested that to advise. If you do that as an experiment, we’d love to know how it goes.
Just finished having these for dinner. They were very good and I got to use up the leftover salmon. I will definitely be making these again. Again, Thank You for another great recipe. HUGS from Canada
You’re welcome! I’m so happy you enjoyed these salmon cakes, Linda!
I had some leftover salmon I wanted to use and remembered a great recipe that included red pepper but I couldn’t remember where I’d seen it. After a bit of searching I found your recipe again. Your recipe is easy and really delicious – the red pepper adds SO much flavor.
I just looked at your fish taco recipe. I’ll be making that next. Thank you Natasha.
You’re welcome! I’m so happy you enjoyed it, Kate!
This was a great starter recipie!! I made a few changes (because that’s what we cooks do). I did use 3 cans of tuna well drained and set in paper towels until ready to use. Used extra onion and caramelized with the bell pepper for extra flavor. Added about a 1/4 cup chopped green onion just prior to removing onion and bell pepper from flame (just prior to frying). Added ground pepper each step of the way, and a bit of Celery salt as well. Ended up using almost 7 tablespoons of mayo for the right consistency, but was using light mayo which does make a difference. These are very forgiving when pan frying when the consistency is right. Let sit at least 3 minutes each side before flipping on medium heat and repeat if not dark enough. The homemade tartar sauce is fantastic with these!!
I’m so happy you enjoyed that. Thank you for sharing that with us, L!
Yum! My fiancé seems to always think we need canned salmon. Great recipe to use it up! I wish I’d have had fresh fish and parsley (used dried) because it would have taken it to the next level. Two thumbs up, will make again. Served with your homemade tartar sauce.
Hi Kristina! Thank you for the feedback. I’m glad loved it! I’m sure the tartar sauce complimented this amazingly!
This was a great recipe that was easy to put together, using leftover salmon. Instructions were clear and results were delicious! Thanks for sharing!
I’m so glad to hear that, Anita! Thank you for sharing.
Delicious! I’ve made with fresh and leftover and it’s always great. A great way to stretch a pound of salmon into 4 servings.
Can this be baked instead of sautéed?
Hi Lina! I’m glad you love these. I have not tested these in the oven though, please let us know if you experiment.
Can you cook the salmon cake in the air fryer as an alternative?
Hi Shannon! I haven’t tested the air fryer for this recipe. Let us know if you experiment with it.
okay, made this with canned salmon and have to say I would do it again! can’t wait to try with fresh salmon.
Hi Letty! I’m glad you loved the recipe. Thank you for sharing.
Love these and I’m wondering if I can freeze some of these for later?
If so, would I freeze the patties before or after they are cooked in the frying pan?
Yes, these can be made ahead, and frozen until ready to cook. I would cook the salmon to form the patties and then freeze them before cooking the patties. We keep them in an airtight container separated by parchment paper. I hope that helps you.
This recipe is excellent! Had some leftover broiled salmon that I used, and happened to have the red pepper and a sweet onion from 4th July grilling. Brioche crumbs were what I had on hand. Every thing else followed the recipe and this was sooo very light, moist and flavorful! Hubs actually ate three…and doesn’t usually like them at all! Def In rotation!!
Yay, so glad that it was a huge hit! Thank you for sharing that with us, Heather.
This recipe is simple and delicious. I have made it many times.
Hello Heather, thanks for your review. We’re happy to know that you have made our recipes many times and have always enjoyed it!
can I make these in an air fryer? and if so what temp and time? thanks! I love your recipes!
Hi Lisa, I have not tested this recipe in the air fryer to advise. Let us know if you experiment.
Make these all the time, thought I should finally leave a review! They are delicious!!! We make them about double the size as the recipe says and eat them as our main for dinner. Thanks for the awesome recipe.
Hi Jess! Thank you for taking the time to leave your feedback. I’m so glad you love the recipe!
They were so delicious that I didn’t think about taking a picture until we ate them all. So easy and delicious. My husband is not a seafood eater but said please make these once a week from now on.
That’s so great! It sounds like you have a new favorite, Debra!
These were amazing and easy to make. They were a big hit with my family and disappeared quickly. I will definitely be making them again very soon!
So glad to hear that, Karen!
I had leftover salmon from a filet I cooked the other night.
Found this recipe and so glad I did. The sweetness of the red pepper really came through. Will definitely make these again!
I’m so glad you enjoyed it, Carrie!
Thank you so much for this wonderful recipe! I had some canned salmon I needed to use up, so I used 3 6-oz cans and all I had were regular breadcrumbs instead of panko, but kept the rest of the measurements & ingredients the same. They came out PERFECT and were so easy to make!! Although it is salmon and not crab, they reminded me a lot of the crab cakes from one of my favorite restaurants. The rest of my family is not huge on seafood, but I will still be making these for myself! Excited for leftovers today and then I plan to freeze the rest.
I’m so glad to hear they came out perfect, Erin! That’s just awesome! Thank you for your wonderful review!
This is one of my favorite recipes. People even ask for me to make it when I’m hosting dinner parties. Last night I made Tuna steaks (not a popular fish in my kitchen but it was on sale) and sadly over cooked them. Today I thought ‘how could I make use of that even though it was overcooked?’ So I gave it a shot with this recipe. LET ME TELL YOU!!!!!!! It’s just as delicious. Not only will this always be a go to salmon dish, but it’s now become a go to leftover fish dish. Thank you!
Hi Jimmy! That’s wonderful to hear. Thank you so much for sharing your feedback.
Your salmon is my go too. The best tasting. Comes out perfect every time. I also use fresh salmon. Thank you for all the good recipes. 5 stars.
That’s just awesome! Thank you for sharing your wonderful review, Cherie!
Thank you for the perfect review, glad that this is your go-to-recipe!
They tasted good but took closer to two hours to cook from fresh salmon to patties.
Hi, you are correct, I think when I first wrote the recipe, I was gaging the prep and cook time using cooked leftover salmon. I updated the recipe card to reflect the cooking time for a raw salmon filet as well. Thank you for sharing that feedback!
So delicious. My husband brings home freezers full of salmon from Alaska every year and I’m always looking for different recipe ideas. Have tried many other salmon cakes and these are the absolute best. Thank you! I add capers because hubby loves them but I’m sure they’d be as wonderful without 😊 thank you again
You’re so welcome, Lesley. We’re happy that you liked our recipe!
I didn’t have parsley and used cilantro instead. I also used a tablespoon of A1 sauce because I didn’t have Worcestershire. But the recipe was still delicious. Thank you for teaching us how to cook fresh from home.
Hi Rob! You’re welcome. I’m so glad you loved the recipe.
I have loved several recipes from your blog and the salmon burgers are a keeper. I was wondering if you could suggest a spicy sauce rather than tartar sauce?
I was thinking of Greek yogurt mixed with sriracha sauce.
Hi Donna! Thank you, I’m glad you are loving the recipes. Some quick ones that come to mind would be the sauce that I use in my California Roll Bowl or
my Fish Tacos. I hope that helps or at least inspires you to make your own version. Let us know how it turns out. 🙂
I bought a salmon filet from the meat/seafood counter and it was NOT very good so I made these salmon cakes out of the remainder. I do not like worcheshire so did not use. I sprinkeled panko in a pan and pressed them into that b4 frying for some extra crunch and made my own tarter sauce (Best Foods mayo, dill relish and fresh squeezed lemon juice) They were so good!! I am finding Natashas Kitchen receipes to have many really good ones so she’s my go-to
Homemade is so much better and I’m glad that you prefer them too!
Needs an additional egg to keep the mixture in tact, completely fell apart otherwise while transferring to the pan
Thanks for sharing, Brad. We’ve always used this exact recipe and they never fall apart but if the mixture is too moist to hold the patty shape, add more bread crumbs and if it is too dry, add an extra Tablespoon of mayo. Also, pack them nice and tight to help them stay together. I hope that helps!
These salmon cakes are delicious, and the homemade tartar sauce makes this 5 star ++. My grandkids (7&9) have been loving and requesting these cakes for years!! They are the number one requested Nonna dinner. Thanks for this amazing recipe duo.
You’re very welcome, Krista! So glad you love the recipe! 🙂
I made this almost exactly as is, just took out the bell pepper since we didn’t have any, and baked the salmon cakes on 350 for about 15-20 mins. i pre-cooked the salmon to about 80% done (10 minutes on 350) and chilled before flaking which helped keep everything moist after baking. it was delicious, the flavor was perfect and all the ratios were great.
I’m so glad you enjoyed it, Jamie! Thank you for sharing that with me.
I just had to give you my review because let me tell you that these patties were outrageously good! People, even if you don’t have everything but you stick to her basics you will be amazed at how delicious these are. I don’t like regular onion, but had green onions. I didn’t have a pound of salmon but I proportioned the seasoning accordingly. I got 4 nice sized patties from about a cup of packed cooked salmon. I didn’t have peppers but I didn’t miss them. I sprinkled a little celery seed in. My salmon was already seasoned so I went light on the seasoning. I added garlic powder (didn’t have the salt). Added the mayo and Worcestershire. A little old bay. 1 egg and Italian bread crumbs, had no panko. Just a little. I had two tonight and the other two will be my lunch tomorrow. How do I connect with your page so I can continue to enjoy your recipes? 10 thumbs up!!
Love it! Thank you for this inspiring message, we appreciate your detailed feedback and review!
Old Bay seasoning, what a great idea! I made this recipe today with left over smoked salmon fillets from the Traeger ( my husbby is obsessed with smoking lol).
Cooked a couple patties for my mother-in-law and will cook up the rest for our supper tonight. I am definitely going to add the Old Bay Sunny!
I hope chilling the mixture helps congeal and hold the patties together – my first batch was a little loose, but I “eye balled” the mayo portions and then added more panko as recited from Natasha! so glad for a recipe for left over salmon – I was clueless on what to use it for and did not want to waste such yummy fish! Happy noshing friends!
Thank you so much for sharing that with me!
Absolutely delicious. My new go-to recipes for salmon cake and tartar sauce.
So glad you love it, Donna! 🙂
Delicious and so easy! Thank you for sharing! My spouse is type 1 diabetic and I subbed nut flour and psyllium husk as flour. Worked great 😊
Hi Sheryl! That’s great to know. Thank you for sharing.
I go salmon fishing in Alaska every year and bring home near 100lbs of fresh sockeye salmon. This recipe is awesome. Even those who do not like salmon eat these up like crazy. We tried with store bought salmon once, still awesome. But if you get a chance to use wild caught sockeye, do so, huge difference. Also, best is to use the salmon belly’s, they contain more fat and make the best patties.
Hi Dave! Thank you so much for the wonderful feedback and recommendations. I’m glad you love the recipe. 🙂
At what time and temperature could I cook these in the Air Fryer. Any tips for that?
Hi Hector! I have not tested this recipe in the air fryer to advise. Let us know if you experiment.
These were very good! Delicious! Easy to make and tasted great!
So glad you enjoyed out recipe, Michelle!
Oh my goodness, these are sooo good. I used leftover roast salmon, I followed the recipe exactly, definitely a keeper. The dill tartar sauce goes really well with these. Thanks for both of these recipes.
You’re very welcome, Patricia. I hope you’ll love all the recipes that you will try!
Best salmon cakes I’ve ever tasted! Everyone I have shared these with loves them!
I’m so glad to hear that, Kristy! Thank you for sharing.
Have you ever air fried your salmon Patties. If so how, what temp and for how long. I love them but I’m trying to cut back on the oil.
Thank you from a girl who loves your recipes
Patty
Hi Patty! I’m so glad you love my recipes. I think it could work but have not tested it myself to advise. Let us know how they turn out if you experiment.
I made this tonight with leftover cedar plank baked salmon and it was delicious! My 5 yo twins loved it too! My husband and I were very impressed with the restaurant quality taste these had. Not fishy at all. I have been struggling to find a way to use up leftover salmon and this is it. Thank you!
You’re welcome, Monica! I’m glad you loved it.
Hi I added a question and comment 2 days ago
Can I make ahead and freeze individual cakes then thaw and cook. I’m making for a gathering
Thanks
Hi Vicki! Yes, these can be made ahead, and frozen until ready to cook. I would cook the salmon to form the patties and then freeze them before cooking the patties. We keep them in an airtight container separated by parchment paper. I hope that helps you.
Hi, I have everything in the house but the parsley…will it make a huge difference if I leave it out? Thanks, these look delish!
Hi Sue! You can use another herb of your preference if you’d like. I hope you love the recipe.
How do you make it with a very small amount of salmon? I can probably figure it out except for the egg. One egg would make it very runny.Can you skip the egg?
I have not tested it without eggs. It helps hold the patty together.
Just add more bread crumbs if it is too moist. That is what I did. Yummy!
Blend your egg and use half if you think one egg will be too much. You can always add more bread crumbs if needed.
I use half an egg and throw the other half in a fry pan for a quick, healthy snack.
Delicious cakes!! I always have a problem that they fall apart. Any suggestions. My would never be dippable as yours. Thanks
Hi Vicki! How is the texture of your mixture? If the mixture is too moist to hold the patty shape, add more bread crumbs and if it is too dry, add an extra Tablespoon of mayo. Also, pack them nice and tight to help them stay together. I hope that helps!
Another thing you can try is refrigerating the patties after you’ve formed them. About 10 minutes should be good.
We made this with leftover salmon from your fish tacos recipe. It was amazing and used up the left overs perfectly!
Hi Ethan! Thank you for sharing. I’m glad you loved this recipe.
The salmon cakes came out great, but the homemade tarter sauce is killer!!!! I screwed up the recipe (slightly) and it was still fantastic!!!! Now I can make it whenever I cook any type of seafood and its a good dip too! I may add a little taragon vinegar next time🤔THANKS!
Glad you loved it, Eddie! Thanks for sharing. 🙂
Made this with leftover salmon from the night before and it was AMAZING!! Just the right flavor with the red peppers too! I made the tarter sauce as linked in this recipe and the combination was. perfect!
I’m glad you loved it, Wendy! Thank you for sharing with us.
My whole family loves these and they are super easy to make and contains ingredients (except for buying the salmon) that we have around the house or in our garden. Also, I like that you don’t need to use a lot of oil when you fry them. I use gluten free bread crumbs but otherwise don’t change the recipe.
I might cook half the batch in our air fryer the next time I make some and see how they come out.
I thought I read that you would like photos- I took one for you but don’t know how to upload to your site.
Hello Ellen, thank you for sharing your experience trying this recipe. We appreciate your comments and feedback. As for uploading some photos, you may share them on our Facebook page and group, others will be happy to see them too!
Thanks, excellent recipe Natasha! We live in Alaska and I’m always looking for new ways to fix salmon. All of us loved it! This recipe will definitely be in our meal rotation.
That’s wonderful, Ann! Thank you for trying my recipe.
This is so great! We used salmon that we’d baked 2 days earlier. The patties are so delicate; they feel like they’ll fall apart. But we added a 3rd egg, and were careful, and it worked out fine. Great recipe!
Thank you for sharing! I’m glad you enjoyed the recipe!
Your recipe is absolutely delicious! I used wild red sockeye canned salmon and substituted the onion with scallions.
I’ve tried other recipes but yours is the best. I no longer have to search again.
Thank you so much Natasha!
You’re very welcome! Thank you for the feedback, Marsha!
I have used this recipe so many times, I almost know it by heart!
Best ever!!!
So glad you love it, Frances!
Delicious! I made as directed with leftover cooked salmon filet and also added in about 1/4 cup leftover steamed white basmati rice to the mix. Squeezed a little lemon juice over top of the fried salmon cakes and served with a homemade aioli. This is a keeper!!❤️
I’m so glad you loved it, Lisa! 🙂
Felt like I needed to leave a review because I make these all the time and adore this recipe! It’s a household favourite.
I never have garlic salt so just use garlic powder and salt to taste.
Thanks for the great dinner idea
You’re welcome! I’m so happy you enjoyed it, Jessica!
Left over salmon led me to this recipe. Very glad – easy and delicious!
That’s wonderful, Marianne! Thank you for trying my recipe. I’m glad it was enjoyed.
I have been making these for wedding showers, birthday parties, and this year I am bringing them as an appetizer for Thanksgiving requested by my brother in law. Everyone loves them and I always make your hommade tartar sauce with them. It’s a must!
also forgot to mention.. I love making these in a mini version (bite/ two-bite sized) as an appetizer. perfect for a party.
That’s wonderful! Thanks for sharing. Happy Thanksgiving! 🙂
This is close to my family recipe. the main difference is that we eliminate the parsley and replace it with capers. Yummy!
These are the best! Every time I serve them to friends, they DEMAND I share the recipe
That’s wonderful, Frances! Thank you for sharing.
Very easy to make and so delicious. Both my kids loved them – winner of a recipe!!
That is the best when kids love what we moms make. That’s so great!
Tasty and light. The salmon cakes were flavorful and the family loved them. I will be making them again.
That is the best when the family love what we moms make. That’s so great!
I can’t wait to try out these salmon cakes. The recipe is very close to what my mom used to make the 1960’s! It was always a family favorite, even with the canned salmon.
Aww, that’s the best! I’m so glad you found my recipe, Kathryn! I hope you love it! We look forward to your feedback!
This is the best salmon cake recipe I’ve ever made and tasted. I was looking for this recipe this morning (I left a comment on the wrong creators recipe… once I looked again and realized some of the ingredients were missing…. I kept scrolling till I found yours. I’ve been making this now for the past 5 years I think? It is amazing every single time! Thank you, Natasha 🙏🏽
Wow so happy to know that this has been your go-to recipe! That makes me really happy, thanks a lot for your good comments.
Thank you for sharing this great recipe! Followed your recipe to the T and they could not have been better. I made my homemade tartar sauce that we love and went perfectly with this salmon. 🧡
I love that! Thank you for trying my recipe. So glad it was enjoyed.
Used fresh picked onion and sweet peppers. It made the most flavorful salmon cakes I’ve made.
Great to hear that you enjoyed the recipe!
These turned out great! Followed the recipe except I switched out butter for margarine & instead of pan frying the cakes, I put them in our air fryer oven on 375 on each side for 5 minutes.
My brother & sister both said they reminded them (as well as myself) of our favorite breakfast our mom would make… scrambled eggs & lox, including the onion.
There are a few left over, going to pack them to freeze for a fast lunch or dinner. Forgot all about serving with Tartar sauce but cocktail with a squeeze of lemon works perfectly, too!
Hello Iris, thanks for sharing your experience trying out this recipe. You can try this with tartar sauce next time, we’d love to know which version you liked best!
Loved this! I have always wanted a good recipe for left over salmon. This was perfect. I didn’t have the Lawreys – but used equal parts salt and garlic powder. It was a hit!
Yay! That’s great news, thanks for sharing this feedback with us, Diana.
We eat a lot of salmon here in the PNW. This is my go-to Salmon Cake Recipe! I use leftover salmon, prepare the recipe then freeze. They make a perfect lunch or light dinner with a fresh green salad!
I’m so glad you found a favorite on my blog, Suzanne! Thank you for sharing your excellent review ith me.
I make this recipe all the time! Definitely my go to for a light dinner or entertaining! One thing I’ve found helpful is putting the patties in the freezer for about 20 minutes before cooking. Helps them set and not fall apart in your pan!
Great idea! Thank you so much for sharing that with me.
These salmon cakes are delicious!! I grill a whole salmon filet (marinated with Lawry’s herb and garlic marinade).I follow recipe from that point as stated.I make the cakes and freeze some-(from frozen just thaw and saute). My husband will only eat salmon now if I make these cakes! Your homemade tartar sauce is a must! Thank you for such a wonderful recipe!
Love it! Thanks a lot for sharing that with us, it is inspiring for me to do more recipes for you all who appreciate my recipes.
I am in love with these salmon cakes!!! The flavor and texture are perfect. You can serve them hot or cold and they taste delicious. I try to have all ingredients on hand to make them, but I’ve had to improvise. I’ve substituted red pepper for grated carrots and not added the parsley. They still tasted amazing!!!!
Love it! Thanks for sharing your review and feedback with us, we appreciate it!
This recipe is delicious. I didn’t change a thing. I can’t wait to make it again. Thanks for this great recipe Natasha👍😊
You’re welcome, Betty! Happy to know that you love this recipe.
Love that there is a recipe for the leftovers! I’m on my way to the kitchen right now!
I hope you love it, Vicki!
I’ve made these a couple of times with leftover salmon. They are really delicious. I want to prepare them ahead of time and freeze individually on a cookie sheet then cook the day l need them. Will this work?
Thank you, Vicki! I’m glad you want the recipe. These can be made ahead, and frozen until ready to cook. I would cook the salmon to form the patties and then freeze them before cooking the patties. We keep them in an airtight container separated by parchment paper. Here is what one of my other readers said, “I always freeze them after cooking (initially frying them to a golden color so when I defrost and reheat in the frying pan they do not get too brown). I wrap each patty individually in saran wrap and then put it into a freezer bag. I usually take them out of the freezer in the morning of the day I intend on cooking them.” I hope that help
Sounds like a great recipe. I have one question before I start making them: Did you use a 3 tablespoon cookie scoop or a smaller one?
Hi Marvin, we used this exact scoop here. It makes 2-1/4 inch scoops.
10/10 and I was missing garlic and red pepper. This will become a regular on my rotation. Thank you!
You’re welcome! So glad it was enjoyed.
Hello,
This recipe looks wonderful. I have a question, I would like to make these mini patties for a bridal shower lunch. If I cook the salmon the day before and make the patties, should I cook them the day before and then just reheat the next day(day of luncheon)? Or would you put them together and refrigerate over night and cook the morning of the luncheon?
Thank you!
Lori
Hi Lori! making ahead should be fine. They reheat great. 🙂
can make up the batch the day before cooking for a baby shower trying not to have too much to do on the day of? i will cook them on the day make up the batch day before?
Hi Vivian, I haven’t tried leaving the mixture uncooked in the fridge but we usually eat them within a day or 2 of being made. They would last 3-5 days in the refrigerator but I also think they would be safe to freeze after they are cooked.
Made these for dinner again tonight, they are always so yummy! We love them. Tonight I served them with the garlic aioli, which was really good. With all the lemon in it it was a nice addition. Can’t beat the tartar sauce either though.
Sounds good and I’m glad that you enjoyed it!
I mostly followed the recipie, added in some old bay for seasoning and then took the patties and dunked them in some extra dry panko for extra crunch. Came out very nicely, I think the sautéed onion and pepper added some nice flavor and color.
Good to know that you enjoyed it!
I made this recipe tonight (followed it exactly) using wild caught sockeye, and these were SO GOOD. A friend recommended your recipe; she makes them regularly – so will I! Thank you!
That’s so nice to know, thank you for sharing that with us!
these are grrrrreat, but my husband and I are watching our calories, etc. How many servings are in one batch? I get 14 cakes, but dk how many equals one serving. Thank you for all your terrific recipes!
Hi Susan! This recipe makes 13-14 Salmon Cakes (depending on how large you make them) and the nutrition facts listed are for 1 serving. So glad you enjoy my recipes, thank you! 🙂
I am an avid fisherman. I always cook more fish than I expect the family and guests will eat. This is a perfect use for leftover salmon. It’s also a great way to reduce waste – I scrape salmon off the bones when cleaning and get up to a pound of meat that would have been tossed away. This recipe is a hit as it is but I often add a finely diced jalapeno or habanero pepper just for some extra kick. So good!
Yes, this recipe is perfect for you! I think that’s a good idea too.
I am an avid fisherman. I always cook more fish than I expect the family and guests will eat. This is a perfect use for leftover salmon. It’s also a great way to reduce waste – I scrape salmon off the bones when cleaning and get up to a pound of meat that would have been tossed away. This recipe is a hit as it is but I often add a finely diced jalapeno or habanero pepper just for some extra kick. So good!
So glad you enjoy this recipe! Absolutely a great way to reduce waste. Thanks for sharing. 🙂
I made these last night, with a few adjustments…they were fantastic. This is a great recipe, thank you!
That’s great to hear! So glad they were enjoyed. 🙂
This was absolutely delicious! I am super lucky to have fisher friends and family who have the salmon carcasses for me to scrape the “spoon meat” off the spine after the salmon are fileted. (just run a spoon down the spine and voila you have an amazing amount even if they did a great job fileting). Therefore my salmon was raw. After mixing your recipe, I let it set in the fridge for a couple hours. The patties bound together wonderfully. I did have a tiny bit of celery and carrot I wanted to use up so added that chopped up as well. I will definitely make this again. Thank you for sharing!!
Thank you for the feedback, Theresa! I’m so glad you enjoyed this recipe. 🙂
Made this tonight for dinner, along with your home-made tartar sauce recipe. I didn’t have any red bell peppers so I decided to swap it out with chopped up celery instead. It was a hit! Very delicious recipe. Thank you!
Happy to hear that the recipe was a huge hit! Thank you for the review, Gina.
I’ve made these many times with Canned Alaskan Salmon and they are always delicious. Today I needed to use up some fresh salmon in the frig and they came out fabulous. I didn’t have red pepper so I substituted diced carrots for a little flavor and color. Perfecto. I also made a half dozen mini appetizers with the left over mix. Thanks Natasha!
Awesome, good to know that you loved the result!
I’ve made these many times with Canned Alaskan Salmon and they are always delicious. Today I needed to use up some fresh salmon in the frig and they came out fabulous. I didn’t have red pepper so I substituted diced carrots for a little flavor and color. Perfecto. Thanks Natasha!
You’re welcome! So glad you enjoy this recipe. 🙂
Amazing, Flavorful, and Delicious!!!😍😍😍
Thank you very much for this..🙂
Thank you for the great feedback!
This is the best way to eat salmon! My husband loves it also. I don’t use leftover salmon because I’d rather roast it and make this. I follow your recipe exactly and make your tartar sauce. Thank you so much for this
It’s my pleasure, so happy to know that you love this recipe a lot!
SiX STARS. SO awesome, Natasha!!
Crosschecking my family recipe with yours is 98% the same on ALL the proportions of bread crumbs, eggs, mayo, Worcestershire sauce [and yes, Lawry’s Garlic Salt is DA BOMB]!
QUICK CHEATS–1) use canned salmon 2) use the milder diced celery and scallions instead of the tougher peppers and onions so we don’t need to saute anything first and
3) Refrigerate the unbaked mixture for 30 minutes before you make the patties and they won’t fall apart in the pan
The last tip is the best! And I will use your Ice Cream Scooper technique tonight!!
You are made of awesome!!
Sounds good, thanks for sharing that with us!
Absolutely delicious! Altered the recipe just a touch based on ingredients on hand/preference. Replaced Mayo with avocado, used 1 can of salmon and one fresh salmon fillet to equal recommended amount, and used a frozen pepper/onion blend for convenience.
This is a WINNER and we will definitely be coming back to this. Ah-mazing!
That’s wonderful! Thank you for sharing your experiment.
These salmon cakes are the absolute best! I added a little seasoned salt, liquid smoke and fresh dill to taste and my husband loves them. I’ve used fresh salmon and canned and each time they were simply sublime. Thank you!
You’re so welcome, Gale. Always happy to share these awesome recipes with you all!
This looks perfect for our leftover salmon! But I have tons for salmon leftover from a wedding reception. Can these be frozen after making patties either before or after cooking?
Hi Kathy, these can be made ahead, and frozen until ready to cook. I would cook the salmon to form the patties and then freeze them before cooking the patties. We keep them in an airtight container separated by parchment paper. Here is what one of my other readers said, “I always freeze them after cooking (initially frying them to a golden color so when I defrost and reheat in the frying pan they do not get too brown). I wrap each patty individually in saran wrap and then put it into a freezer bag. I usually take them out of the freezer in the morning of the day I intend on cooking them.” I hope that helps.